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Fish and Seafood

5 Primal Meals in Just 35 Minutes

By | Beef, featured : magazine, Fish and Seafood, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

*** Provided below are cooking instructions for preparing all five recipes at once. ***

INGREDIENTS:

Steak with Creamed Spinach

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak)(227 g)

8 ounces frozen chopped spinach (227 g)

1 can coconut milk (13.5 ounces/400 ml)

1 bell pepper (red, yellow or orange)

1 lime olive oil salt

Steak Salad

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

powdered cumin chili powder

1 lime

olive oil

salt

1 avocado

Steak Stir-Fry

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper (red, yellow or orange)

1 head of broccoli

olive oil

salt

pepper

coconut aminos or tamari

Salmon Salad

2 salmon fillets (4 to 6 ounces and about 1 inch thick) skinned (113 to 170 g and 2.5 cm)

1 large cucumber or several small Persian cucumbers sliced into rounds

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

1 lime

olive oil

salt

1 avocado

Salmon Frittata

2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170 g and 2.5 cm)

1 bell pepper

8 ounces frozen chopped spinach (227 g)

6 eggs

salt

pepper

dried dill

olive oil

 

TOOLS YOU’LL NEED:

3 rimmed baking pans

1 or two cutting boards

Sharp knives for cutting veggies and raw beef

12-inch or larger skillet (30 cm)

10-inch oven-proof skillet (to make a frittata) (25 cm)

8-inch or larger pot (20 cm)

 

HOW TO PREPARE:
  1. Preheat oven to 450 ºF (232 ºC).
  2. Take the frozen spinach out of the freezer and the meat and salmon out of the refrigerator.
  3. Thinly slice bell peppers and place in a rimmed baking pan.
  4. Cut broccoli into small florets and place in a rimmed baking pan.
  5. Toss both the peppers and broccoli liberally with olive oil.
  6. Put both pans in the oven.
  7. Season the salmon lightly with salt and pepper. Place in a baking pan and put in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon out. When you take the salmon out, leave the veggie in the oven.
  8. Once the salmon is in the oven, slice the cucumber and set aside.
  9. Juice the limes into a small bowl and set aside.
  10. To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside. (Don’t discard remaining lime juice.)
  11. Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices. Lightly season with salt and pepper.
  12. Check the salmon – is it done?
  13. Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3 of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.
  14. Cook the meat, stirring only once or twice, until it’s cooked through to medium-rare, about 3 minutes.
  15. Turn the heat off under the 12-inch skillet.
  16. To the 8-inch pot with meat, add half the frozen spinach and the can of coconut milk. Bring to a boil for five minutes then turn off the heat under the pot.
  17. Take the broccoli and red peppers out of the oven. Turn the oven off and turn on the broiler.
  18. Use a fork to flake two of the salmon fillets into small pieces.
  19. Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper and dried dill.
  20. Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high heat.
  21. Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should be very little or no liquid in the pan).
  22. Add the flaked salmon. Stir well then pour in the eggs and stir once to evenly spread the egg around.
  23. While the eggs begin to set, place a few red pepper slices on top. Put the skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes until the egg sets and is firm.

 

Credit:

Recipe and Photo from: Mark’s Daily Apple

http://www.marksdailyapple.com/5-primal-meals-in-just-35-minutes/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Crabcakes with Lemon Aioli Sauce

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

INGREDIENTS:

1 lb of fresh or canned crab meat

1 egg, whisked

1/3 cup of almond flour

1/3 cup of green onions, finely chopped

1/3 cup of red bell peppers, finely chopped

2 tbs chopped flat-leaf parsley

2 tsp of Old Bay seasoning

1/4 tsp salt

1 tsp lemon juice

1/4 cup of Lemon Aioli Sauce

coconut oil (for frying the crabcakes)

 HOW TO PREPARE:

  1. In a large bowl, combine all the above ingredients together (you can use hands to mix)
  2. Shape into patties (either small for appetizers, or larger for a main dish)
  3. In a large skillet over medium heat, add a few tablespoons of coconut oil to fry the crabcakes
  4. Place crabcakes in pan and fry for about 4-5 minutes on each side or until surface is a golden brown

Tip: Don’t flip patties too soon because they may fall apart
       Serve hot topped with fresh lemon aioli sauce

 

TO MAKE LEMON AIOLI SAUCE

INGREDIENTS:

1/2 cup extra virgin olive oil

1 egg

1/4 tsp garlic

1/4 tsp salt

1 tsp dijon mustard

1 tbs fresh-squeezed lemon juice

HOW TO PREPARE:

  1. Add all ingredients to a blender and churn until emulsified
  2. Tip: Make ahead of time and refrigerate the day before or the morning before serving to thicken.
  3. Keep refrigerated! Discard any unused sauce after 2-3 days

 

post mar 10 aioli sauce

 

 

 

 

 

 

 

 

 

 

 

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CREDIT:

Recipe and Photo from: Paleo Newbie

http://www.paleonewbie.com/paleo-crabcakes-with-lemon-aioli-sauce/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Cajun Shrimp and Grits

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

INGREDIENTS:

 TOPPINGS:

– 4 strips bacon, cooked and chopped (save the bacon fat!)

– Chopped parsley (optional)

– Hot sauce (optional….sort of)

GRITS:

– 1 Tbsp. lard/bacon fat or tallow

– 1/2 small onion, finely chopped

– 3 cups riced cauliflower

– 1 1/4 cup almond flour

– 2 1/2 cups chicken broth

– 1/4 tsp. garlic powder

– Sea salt to taste

– Ground pepper to taste

SHRIMP:

– 2 Tbsp. lard/bacon fat or tallow

– 1 lb. large shrimp, peeled and deveined

– 1/2 small onion, finely chopped

– 2 cloves garlic, crushed

– 1 Tbsp. lemon juice

SHRIMP SEASONING:

– 1/2 tsp. sea salt

– 1/2 tsp. garlic powder

– 1/4 tsp. onion powder

– 1 tsp. paprika

– 1/4 tsp. cayenne

– 1/2 tsp. dried oregano

– 1/2 tsp. dried thyme

– Dash red pepper flakes (optional)

 

HOW TO PREPARE:

TO MAKE THE GRITS:

1. Prepare the onions and cauliflower. You can rice the cauliflower by grating it or by placing batches of it in a food processor and pulsing until rice sized chunks are formed.

2. In a medium saucepan over medium high heat, add 1 Tbsp lard/bacon fat or tallow and saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.

3. Next add the chicken broth and bring to a boil. Add the almond flour and seasonings and stir to combine.

4. Cover and allow to simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If grits are too thin for your liking add more almond flour, if too thick add more broth.

5. After 20 minutes remove the grits from the heat and set aside. Taste and adjust seasonings as needed.

TO MAKE THE SHRIMP:

1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl. Sprinkle the mixture over the shrimp to coat well and set aside.

2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow Add shrimp, onion and garlic to pan and cook until they turn pink.

3. Add lemon juice and saute for 3 minutes. Remove from heat.

TO SERVE:

1. Add a large scoop of grits to a bowl and add a serving of shrimp. Top it off with some crumbled bacon and a few dashes of parsley. Serve with some hot sauce on the side for added spice.

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CREDIT:

Recipe and Photo from: Paleo Cupboard

http://www.paleocupboard.com/cajun-shrimp-and-grits.html

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Lemon Butter Cod

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

INGREDIENTS:

1 lb Cod

1 tsp Salt

1 tsp Black Pepper

2 Tbsp Butter, Unsalted

1 Lemon, thinly sliced

1/4 cup Tartar Sauce

 HOW TO PREPARE:

  1. Preheat oven to 425 degrees.
  2. Rinse cod under cool water and pat dry with a paper towel.
  3. Place cod into an oven safe baking dish.
  4. Sprinkle cod with salt and pepper.
  5. Lay butter on top of the cod filets, two pieces of butter per four ounces of fish.
  6. Lay lemon slices on top of the cod filets, two slices per four ounces of fish.
  7. Bake cod, uncovered for 30 minutes.
  8. Serve with Tartar Sauce.

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CREDITS:

Recipe and Photo from: Primal Palate

http://www.primalpalate.com/recipe/lemon-butter-cod/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Garlic Butter Jumbo Shrimp (Serves: 2)

By | featured : magazine, Fish and Seafood | No Comments

 

INGREDIENTS:

1 lb carrots

3 tbsp ghee

¼ cup almond milk

1 lb wild jumbo shrimp, shell on, deveined

2 tbsp grass fed butter, cubed

3 garlic cloves, minced

1 tbsp fresh parsley, chopped

1 tsp aleppo pepper (optional)

 HOW TO PREPARE:

  1. Preheat oven to 375F.
  2. Steam carrots until soft and place in the food processor and pulse together with ghee and almond milk until smooth. Set aside.
  3. Rinse shrimp and pat dry.
  4. Mix together butter, garlic, parsley and aleppo pepper.
  5. Combine butter mixture with the shrimp and place on a baking dish.
  6. Cook for 25-30 minutes until shrimp turns pink.
  7. Serve on top of the carrot mash.

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CREDITS:

Recipe and Photo from: Paleo Foodie Kitchen

http://paleofoodiekitchen.com/2013/04/garlic-butter-jumbo-shrimp/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Paleo Paella (SERVES: 2)

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

1 head Cauliflower

1 Tbsp Ghee

1 whole Carrot, Raw, peeled and diced

1 Red Bell Pepper, diced

1 Yellow Onion, diced

3 cloves Garlic, smashed

1/2 lb Chicken Breast, Skinless , boneless, cut into bite-sized pieces

1/2 lb Shrimp, Raw, peeled and deveined

4 pieces Saffron

2 tsp Smoked Paprika

1 tsp Chipotle Powder

Salt and Pepper, to taste

1 bunch Parsley, 1 handful flat leaf, plus extra for garnish

 

HOW TO PREPARE:

  1. Using a box grater or food processor, shred the cauliflower florets into a rice-like texture.
  2. In a large Dutch oven, heat the ghee over medium heat.
  3. Add the carrot, red bell pepper, and onion to the Dutch oven, and sauté until the veggies have softened.
  4. Add the smashed garlic cloves to the Dutch oven along with the chicken breasts. Continue to sauté for 2 minutes.
  5. Add the shrimp to the Dutch oven, and sauté until the shrimp is no longer translucent.
  6. Season with the saffron, turmeric, smoked paprika, and chipotle powder, stirring to make sure the seasonings are evenly distributed.
  7. Add the riced cauliflower to the pot, and stir to combine.
  8. Season with salt and pepper, and add the parsley. Continue to cook while stirring until the cauliflower has softened.
  9. Garnish with extra parsley if desired, and serve.

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CREDIT:

Recipe and Photo from: Primal Palate

http://www.primalpalate.com/recipe/paleo-paella/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

CRAB STUFFED PORTOBELLO MUSHROOMS (Serves: 4)

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

4 portobello mushrooms

1 cup crabmeat

2 shallots, minced

1/4 cup fresh parsley, chopped + more for garnish

1/2 teaspoon sea salt + extra for topping

1/4 teaspoon dried chervil

1 organic egg, beaten

1/2 cup almond meal + 2 teaspoons for topping

2 tablespoons coconut oil, melted

1 lemon, wedged

HOW TO PREPARE:

1. Preheat the oven to 400°F.

2. Trim the mushroom stems from the caps and discard the stems.

3. Under cold running water rinse the tops to remove any grit.

4. Using a serrated melon baller (or carefully with a spoon) scrape out the dark gills from the underside of the caps.

5. Transfer to a paper towel to pat dry then lay the mushroom caps on parchment paper over a rimmed baking sheet.

6. Combine the crabmeat, shallots, fresh parsley, 1/2 teaspoon of sea salt, chervil and egg together in a small mixing bowl.

7. Add 1/4 cup of almond meal and mix, then add second 1/4 cup of almond meal and mix well with a fork.

8. Fill each mushroom cap with the crab mixture.

9. Top each mushroom cap with 1/2 teaspoon of almond meal, a pinch of sea salt and a drizzle of coconut oil.

10. Transfer the tray to the oven and bake for 20 minutes. The top will become slightly crispy.

11. Serve immediately with additional parsley and lemon wedges for garnish.

12. Don’t forget to squeeze a bit of the lemon juice on the crabmeat as you eat.

================================================================================

CREDIT:

Recipe and Photo from: Paleo Porn

http://paleoporn.net/paleo-crab-stuffed-portobello-mushrooms/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Red Curry Snapper & Ginger Honey Carrots (Serves: 2)

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

2 red snapper fillets, skin off

1 tsp red curry paste

2 tbsp virgin olive oil

1/2 tsp sea salt

Drizzle of lemon or lime juice at the end

1 tsp coconut oil or macadamia nut oil

10 baby carrots

1/2 tbsp thinly sliced fresh ginger

1 tsp raw honey

1 tbsp fish sauce

1/2 tsp black pepper

1 tbsp lemon juice

2 cups broccoli

1 garlic clove

1 tsp coconut oil

1 small frying pan or a wok for carrots, 1 larger frying pan for fish, 1 small saucepan for broccoli

 

HOW TO PREPARE:

00-05 mins:

1. Rinse and pat dry the snapper fillets. Mix red curry paste with olive oil and sea salt and brush the snapper fillets on both sides. Set aside for 5 minutes to marinate.

05-10 mins:

2. Fill up a smal saucepan with hot water and put on high heat to bring to boil. Peel and slice the carrots in halves, slice the ginger and prepare the broccoli florets and garlic.

10-20 mins:

3. Heat 1 teaspoon of coconut oil in a small frying pan until sizzling hot.

4. Add ginger and carrots and pan fry for 2 minutes.

5. Add fish sauce, honey, lemon juice and pepper and cook on high heat for a further 2-3 minutes until carros and ginger are lightly caramelised and sticky. In between stirring the carrots, heat a little virgin olive oil in a larger frying pan.

6. Add the fish fillets and cook for 3 minutes on each side.

7. At a 15 minute mark, add broccoli to boiling water and cook for 2 minutes.

8. Strain and add back to the saucepan with garlic and coconut oil, toss through and set aside.

9. Serve the fish fillets drizzled with some lemon or lime juice, cooked yet still slightly crunchy carrots and garlic broccoli

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CREDIT:

Recipe and Photo from: Eat Drink Paleo

http://eatdrinkpaleo.com.au/20-minute-paleo-meals-red-curry-snapper-ginger-honey-carrots-recipe/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Lemon & Cilantro Calamari with Roasted Red Pepper Sauce (Serves: 4)

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

For the Calamari:

1lb of cleaned calamari tubes

sliced into inch long pieces

Juice of 1/2 lemon

2 tbl coconut oil at room temperature

1/4 cup of fresh cilantro, chopped

For the Roasted Red Pepper Sauce:

1 cup well-packed roasted red peppers (if in water, drain liquid as much as possible)

1 tbl extra virgin olive oil

Juice of 1/2 lemon

1 clove of garlic

HOW TO PREPARE:

1. In a bowl, toss the calamari, lemon juice and coconut oil. Set aside to marinate.

2. Make the red pepper sauce: drain the roasted red peppers of any excess liquid by placing in a sieve and pressing down on them gently with the back of a spoon.

3. Add them to a blender along with the extra virgin olive oil, lemon juice and garlic.

4. Liquefy until smooth.

5. Heat a large skillet over medium until hot. Tip the calamari, oil and lemon juice into the pan; it should sizzle.

6. Cook, stirring frequently, until opaque and until the edges are just beginning to take on a little color, about 4 – 5 minutes.

7. Sprinkle the calamari with the chopped cilantro and serve while hot alongside the raw roasted red pepper sauce.

==========================================================

Credit:

Recipe and photo from: http://meatified.com

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Flaky Sriracha Cod over Parsnip Carrot Mash (Serves: 3-4)

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

INGREDIENTS:

2 parsnips, peeled (130 grams)

2 large carrots, peeled (240 grams)

2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)

⅔ cup avocado oil

1 egg

1 teaspoon lemon juice

1 teaspoon dijon mustard

¼ teaspoon garlic powder

3 tablespoons Sriracha (add more for more spice)

1 teaspoon red pepper flakes

¼ teaspoon chili powder

salt, to taste

⅓ cup sliced almonds

1 pound cod, cut into 4 pieces

¼ cup vegetable broth

chopped green onions, to garnish

 

 

 

HOW TO PREPARE:

Preheat oven to 400 degrees.

Peel parsnips and carrots. With the parsnips, cut around the core, they are bit tough.

Cut carrots and parsnips into pieces, no rhyme or reason.

Toss in bacon fat to coat.

Sprinkle with salt and place in oven.

Bake for 20-25 minutes until vegetables are soft.

While vegetables cook, in a tall container, avocado oil, egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper.

Place an immersion blender to the bottom of the container, turn on and wait until the mixture thickens.

You may need to raise the immersion blender a bit to help mix all of the oil.

Once mayo has thickened, fold in sriracha, red pepper flakes, and chili powder.

Fold in ¼ cup of sliced almonds, leaving behind some to top of the fish later on.

Place parchment paper on a baking sheet.

Place cod on the baking sheet.

Spread on the sriracha mayo onto each piece of cod.

Sprinkle with the rest of the sliced almonds.

Remove vegetables from oven, reduce oven heat to 350 degrees, place fish in the oven and bake for 10-15 minutes or until fish is flaky.

Place carrots and parsnips in food processor or blender (I used a blendtec) and puree, scraping down the sides as needed.

Add vegetable broth along with some salt and pepper.

Puree until as smooth as possible.

Place flaky fish over parsnip carrot puree.

Top with green onions (I only had thyme to garnish. dumb. green onions are way better for this).

 

 

 

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ACCREDITATION:

Recipe from: http://paleomg.com

Photo courtesy of: http://paleomg.com

 

 

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au