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Your Sneak Peek into Our Exciting January 8-Week Program Recipes

Get pumped for our New Year’s 8-Week Program – with ALL NEW recipes, a diverse range of renowned experts and a community rallying behind your success, there’s never been a better time to put your health first. Here’s your first look into 3 of the many fun, nutritious and tasty recipes you’ll have access to when you sign up to the program.

Kicking off in January with experts ranging from personal trainers to chefs and naturopaths, this 8-Week Program is one you won’t want to miss. Libby Babet is one of the experts who will be gracing our panel, and you likely recognise her from her role as a personal trainer on The Biggest Loser, but she’s also a speaker, presenter, author and the founder of The Upbeat Fitness Studio in Sydney. She’s keen to show our new program members how exercise can be fun, rewarding and something to actually look forward to! We’ve also got senior naturopath of Hälsa Health, Jennifer Ward who will be dropping her best tips and tricks to supporting your health holistically – she’s also highly experienced in the areas of women’s health and fertility. Plus, global powerhouse chef Sarah Glover will be joining us and sharing her exciting Sunday cook-ups, exclusive recipes and content. So, start the year of right with good food and health-forward choices that will stay with you long after you’ve graduated from the program. Take a sneak peek into 3 of the delicious, all new recipes you’ll find in the upcoming 8-Week Program.

Summer Salmon Salad

This gluten-free recipe is a light, refreshing meal for those hot summer days – it also makes for an impressive Christmas dish too!

Serves 4

  • Ingredients:
  • 1 cup Quinoa
  • 2 cups Water
    2 tsp (10ml) Extra Virgin Olive Oil
  • 4 x 150g Salmon Fillets 
  • 1 cup Peas
  • 1 cup Edamame Beans
  • 1 Lebanese Cucumber, thinly sliced
    1 tbsp Sesame Seeds
    ½ cup Mint, finely chopped
  • Dressing
    ½ cup Feta
  • 1 Garlic Clove, minced
  • 1 tbsp (20ml) Milk
    2 tbsp Fresh Herbs (we used Dill)


  1. Add quinoa and water to a saucepan. Bring to a boil, reduce to a simmer and cover for 15 minutes. Fluff with a fork.
  2. Heat oil in a frying pan and place salmon fillets skin side down. Cook salmon until lightly crisped on each side. Add peas to pan and toss until thawed. Shred salmon with two forks. 
  3. Combine quinoa, peas, salmon, edamame, cucumber, peas, sesame seeds and mint to a large bowl. 
  4. Add feta, garlic and milk to a blender and blitz until smooth. Stir through fresh herbs.
  5. Divide salad between four bowls and drizzle with dressing.

Dairy-free option: Substitute milk for other plant based milk alternatives, such as almond. Substitute feta for a vegan/dairy free cheese.

Meatball Kebabs

Serves 4

  • Meatballs
    2 tsp (10ml) Extra Virgin Olive Oil
  • 500g Beef Mince
    2 Garlic Cloves, minced
  • 1 Onion, diced 
  • 2 tbsp Tomato Paste
  • 1 Egg
  • ½ cup Breadcrumbs
  • ½ tsp Salt
  • Pinch Pepper
  • Skewered
  • 1 Red Capsicum, cut into squares
    5 Button Mushrooms, sliced 
  • 2 Zucchinis, sliced
  • Dressing
  • ½ cup Yoghurt 
  • ½ cup Fresh Herbs, finely chopped
  • 1 Lemon, juice & rind


  1. Combine all meatball ingredients expect oil in a large bowl. Using a tablespoon to measure form mixture into balls. 
  2. Heat oil in a large frying pan and add meatballs. Cook until lightly browned on all sides. Set aside. 
  3. Skewer meatballs, capsicums, mushrooms and zucchinis on bamboo skewers. 
  4. Add skewers to pan and rotate, cooking until meatballs have further browned and vegetables are tender. 
  5. Meanwhile, combine dressing ingredients. 
  6. Serve kebabs and drizzle with dressing.

Gluten-free option: Substitute breadcrumbs for a gluten free alternative or almond meal (adding an extra ¼ cup)

Dairy-free option: Substitute yogurt for a plant-based alternative like coconut yoghurt.

Tortilla Hot Dogs

Serves 4

  • Ingredients:
  • 2 tsp (10ml) Extra Virgin Olive Oil 
  • 500g Pork Sausage
    8 Tortilla Wraps
    1 cup Tasty Cheese, grated

    Slaw (alternatively buy a pre-mixed slaw but remove the dressing)
    ¼ Green Cabbage, shredded
    ¼ Red Cabbage, shredded
    2 Carrots, julienned
    ½ cup Corn

    2 Tomatoes
    1 tbsp (20ml) Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Paprika, optional
  • ¼ tsp Pepper

    5 Large Potatoes, cut into chips
    ¼ cup (65ml) Extra Virgin Olive Oil
    2 tsp Garlic Powder


  1. Preheat oven to 180 degrees and prepare a baking tray. 
  2. Combine potato, oil and garlic powder in a large bowl. Spread out on a baking tray and bake for 20-30 minutes or until lightly crisped. 
  3. Blitz tomatoes, oil, salt, paprika and pepper in a blender until combined. 
  4. Heat oil in a medium frying pan (or barbeque plate) and cook sausages until cooked through by continually rotating. 
  5. Combine all slaw ingredients in a large bowl. 
  6. Place sausage in a tortilla wrap, with cheese. Serve alongside slaw and chips.

Gluten-free option:Substitute the wrap for a gluten free alternative such as gluten free corn or rice-based tortillas.

Dairy-free option: Substitute tasty cheese for a vegan/dairy free cheese.

Keen for more recipes like these? Join us for the 8-Week Program where we’ll be quitting sugar and turning our health dreams into a reality. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:

  1. 8 weeks of meal plans and shopping lists.
  2. 90+ member-only recipes.
  3. Community forums to share your journey.
  4. Support and guidance from the I Quit Sugar team.
  5. Exclusive content from our panel of experts.

So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to JOIN NOW!



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