Salmon Fishcakes

Asian-inspired fragrant fishcakes with a lovely soy-mayo dressing. A great light meal perfect for Spring! (Tuna works just as well for this recipe, just check the amounts once drained as the tin sizes may differ.)

Serves 2 (makes 6 small fishcakes)

Calories per serving = 462 kCal 

Macros per serving:

  • FATS – 37g
    • of which saturates 12g
  • CARBS – 4.5g
    • of which sugars 2g
  • PROTEIN – 26g

Ingredients:

1 tin wild red salmon (170g drained weight)
½ tsp lemongrass paste
½ tsp ginger paste
½ tsp garlic paste
½ tsp minced chili
small handful coriander, chopped (plus extra to garnish)
1 medium egg, whisked
2 TB coconut flour
2 TB mayonnaise
½ tsp Kikkoman soy sauce
2 tsp Athleat’s coconut oil
lettuce or pea shoots, to serve
red chili, sliced, to garnish

Method:

Combine the well-drained salmon with the lemongrass, ginger, garlic, chili and coriander in a large bowl. Add the egg and coconut flour and stir until well combined. Form six 40-50g balls, gently squeezing out any excess moisture, then flatten gently into a patty shape. Place them on a tray and keep in the fridge for 20 minutes.

In the meantime, make a dressing by mixing the mayonnaise with soy sauce. Set aside.

To cook, remove the fishcakes from the oven. Melt a little coconut oil in a large pan and fry three of the fishcakes on both sides until golden over low-moderate heat, using a spatula to carefully turn them. This is easier done in two batches, (keeping the first batch warm in a preheated oven of 100°C) and repeating the process with the remaining coconut oil and three fishcakes.

Serve the warm fishcakes with a simple green salad and garnish with freshly sliced red chili and coriander leaves. Top the fishcakes with a small dollop of the dressing to finish the dish.

 

Allergens
Eggs
Milk
Fish
Soya
Wheat (may be found in the soy sauce)

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If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Mini Fish Pies

Have you ever seen those tiny casserole pots and wonder what people make in them? Now you know! These adorable fish pies are going to be a firm favourite in your home. We used ones (10cm wide and 5cm deep) which are widely available, as you know. You could use standard ramekins, but they are slightly smaller in size. Having said that, if you prefer to make a large casserole, simply triple the recipe below and use the same dish you would use to make a lasagne to serve 6. We monitored all macros to ensure you have a meal that is packed with flavour without compromising your goals.

Serves 2

Calories per serving = 414 kCal 

Macros per serving:

  • FATS – 16g
    • of which saturates 5.4g
  • CARBS – 36g
    • of which sugars 4.9g
  • PROTEIN – 28g

Ingredients:

1 large potato (300g peeled weight)
¼ cup skimmed milk
½ tsp Dijon mustard
salt and white pepper
1 TB olive oil, plus extra for brushing
2 small, round shallots, peeled and finely sliced
1 clove garlic, peeled and minced
35g frozen peas
juice of ½ lemon
8 raw prawns, peeled, heads removed
200g smoked haddock, cut into small chunks
small handful fresh dill, chopped
2 TB double cream
2 tsp sesame seeds

Method:

Cut the potato into smaller chunks and place in a pan of cold, salted water. Bring to the boil and cook the potatoes until tender, then drain and mash with skimmed milk and Dijon mustard. Season with salt and white pepper and set aside.

Preheat the oven to 180°C.

Heat the olive oil in a pan over moderate heat and cook the sliced shallots until softened. Add the garlic and frozen peas and cook for a minute longer, stirring continuously. Squeeze over the half lemon (catching and discarding any pips) and stir well. Remove the pan from the heat.

Halve the raw prawns lengthways and add to the pan of shallots and peas, along with the diced, raw smoked haddock, chopped dill and whipping cream. Stir well to combine the mixture, then divide the mixture between two, greased mini casserole dishes (or large ramekins). The mixture should come up 2/3 of the pots. Cover the fish mix with the mashed potatoes and brush the tops lightly with a little olive oil.

Place the mini casserole onto a tray and place the tray into the oven for 25-30 minutes. In the meantime, toast the sesame seeds in a small, hot pan until toasted.

Serve the fish pies garnished with a scattering of the toasted sesame seeds and a sprig of dill. Delicious with a side salad!

Allergens
Mustard
Milk
Sesame
Fish
Crustacean
Sulphites

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If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Olly Foster diet plan

Baked Potato with Smoked Mackerel and cream cheese topping

A speedy, uncomplicated lunch option when you are craving the goodness of the humble spud. We topped ours with flaked, smoked mackerel stirred into low-fat cream cheese. While the smoked mackerel adds a huge amount of flavour, there is no reason why you can’t chop and add a half teaspoon of dill (or even capers) to the mixture for additional flavour. Moreish, balanced and oh-so-tasty! Double up the ingredients if you are whipping up lunch for two…

Serves 1

Calories per serving = 487 kCal 

Macros per serving:

  • FATS – 25.9g
    • of which saturates 6.2g
  • CARBS – 32.8g
    • of which sugars 3.8g
  • PROTEIN – 28.7g

Ingredients:

1 small-medium baking potato (150g)
30g reduced-fat cream cheese
salt and freshly ground black pepper
1 fillet smoked mackerel
1 spring onion, finely sliced
mixed salad leaves, optional
lemon wedge, to serve

Method:

  1. Wash the potato (do not peel) and use a sharp knife to pierce several holes into all sides of it. Make a shallow cross incision on the top of the potato, then place the potato in the microwave on high for 5 minutes until completely soft and cooked through.
  2. In the meantime, place the cream cheese in a small bowl and season with salt and freshly ground black pepper.
  3. Remove and discard the skin from the smoked mackerel and break the fillet up into smaller pieces. Mix half the pieces into the cream cheese, setting the other half aside to top the potato.
  4. When the potato is done, push into the sides using your fingers, allowing it to open up at the top (be careful, its hot!).
  5. Spoon the cream cheese into the potato and top with the remaining mackerel pieces. Garnish generously with spring onions and serve with mixed salad leaves and a lemon wedge on the side.

Allergens
Milk
Fish

Olly Foster diet plan

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30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Honey and Soy Salmon

Honey and Soy Salmon with sesame cauliflower rice and beans

Salmon-and-greens may sound a little like an under-whelming “diet-dish”, but with a little splash of sesame oil in the cauliflower rice and the incredible marinade of honey and soy (which we reduce to a thick syrup while the salmon is cooking), this dish will knock your socks right off!

Serves 2

Calories per serving = 512 kCal 

Macros per serving:

  • FATS – 25.7g
    • of which saturates 4.8g
  • CARBS – 26.5g
    • of which sugars 22.8g
  • PROTEIN – 41g

Ingredients:

110g green beans
400g cauliflower rice, steamed
2 spring onions, sliced
1 tsp sesame oil
1 TB olive oil
2 TB soy sauce
2 TB honey
1 tsp garlic paste
2 fillets salmon, skin-on
1 tsp sesame seeds

Method:

  1. Cook the green beans in salted water for 4 minutes, then remove and set aside to keep warm.
  2. Combine the steamed cauliflower rice with the sliced spring onions and mix in the sesame oil. Set aside to keep warm.
  3. Combine the soy sauce, honey and garlic paste in a little bowl. Add one teaspoon of hot water and mix well. Set aside.
  4. To cook the salmon, heat the olive oil in a clean pan and add the salmon skin-side down. Grill until the skin is crispy, then flip the salmon over. Immediately pour the soy honey mixture into the pan and reduce the heat slightly. Continuously spoon the sauce over the salmon as it continues to cook. The sauce will start to reduce and thicken. By the time the sauce is thick and syrupy, the salmon should be done. Do not allow it to reduce too much, if this happens, simply add a small dash of hot water. If you like your salmon very well done, cook it for longer in the pan before adding the sauce.
  5. Serve the cooked salmon over the cauliflower rice, with the green beans on the side and scatter over the sesame seeds. The dish requires no seasoning.

Allergens
Sesame
Fish
Soya
Wheat (may contain)
Sulphites (may contain)

……………………………………………………………………………………………………………………………………………………………………

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FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Olly foster's healthy recipes

Smoked Mackerel Salad

This is a lovely salad using smoked mackerel and capers. The flavours are so dominant and the fish is oily, so you need only a drizzle of olive oil and a squeeze of lemon to dress. Lush!

Serves 1

Calories per serving = 447 kCal 

Macros per serving:

  • FATS – 35.7g
    • of which saturates 7.1g
  • CARBS – 5g
    • of which sugars 4.7g
  • PROTEIN – 23.7g

Ingredients:

handful lettuce
handful rocket
¼ red onion, thinly sliced
1 tomato, cut into wedges
¼ avocado, peeled and sliced
¼ cucumber, sliced
1 tsp olive oil
salt and freshly ground black pepper
1 fillet smoked mackerel
2 tsp capers
lemon wedges

Method:

  1. Place all the ingredients in a bowl and drizzle over the olive oil. Season with salt and pepper and toss well to evenly coat, allowing that one teaspoon olive oil to go a long way.
  2. Tip into the serving bowl and break over the mackerel. Scatter the capers over the salad and serve with a lemon wedge or two to be generously squeezed over.

Allergens
Fish

Olly foster's healthy recipes

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GET OLLY FOSTER’S NEW E-BOOK FOR JUST £3.49:

FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Grilled Calamari Salad

Grilled squid is a great option for a lean, protein to add to a salad. Prepping and cooking it probably takes quicker than opening and seasoning a can of tuna (and so much more interesting). There is no fancy dressing needed – as with all seafood, you simply need a good quality olive oil, salt and the all-important freshly squeezed lemon. The addition of red peppers adds a lovely roasted dimension to the salad. We suggested to use any salad leaves of your choice, but rocket is a great option and should feature in your salad leaf mix.

Serves 2

Calories per serving = 343 kCal 

Macros per serving:

  • FATS – 24.3g
    • of which saturates 4.2g
  • CARBS – 5.3g
    • of which sugars 2.8g
  • PROTEIN – 24.4g

Ingredients:

4 large squid tubes, defrosted if frozen
2 tsp olive oil
salt and freshly ground black pepper
2 cups salad leaves of your choice
½ avocado, peeled and sliced
45g roasted red pepper, thinly sliced (from a jar)
2 TB olive oil, to drizzle
sea salt flakes
lemon wedges

Method:

  1. Lay the defrosted squid on a tray lined with kitchen paper and pat as dry as you can with additional kitchen paper. Slice each squid one in half lengthways (top to bottom), and open it up, patting the inside dry as well. Use a sharp knife to lightly score a criss-cross on the side that was the inner side. You should have 8 pieces.
  2. Heat the olive oil in a pan and place the pieces of squid into the hot pan. Fry on both sides until lightly golden, this only takes about 1-2 minutes. You may need to do this in 2 batches, else the pan will become overcrowded and the squid will just simmer and not grill golden.
  3. Remove the cooked squid (which would have curled up) and season with salt and freshly ground black pepper.
  4. To assemble the salad, simply combine the salad leaves, sliced avocado and thinly sliced roasted red peppers. Add the calamari and drizzle olive oil over the salad. Season with sea salt flakes and serve with lemon wedges which should be generously squeezed over the salad.

 

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FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Smoked Salmon Breakfast Bagel

It’s all about balance, right? While we wouldn’t encourage bagels-for-breakfast on a regular basis, there is no reason why you can’t compromise and share one bagel between two people post-workout. Ensuring its topped with healthy toppings, this is sure to be a weekend treat for you and your loved one. Do not be intimidated by the fancy end-result – barely any work goes into the assembly and it can be done in less time it takes to boil an egg!

Serves 2

Calories per serving = 192 kCal

Macros per serving:

  • FATS – 15.2g
    • of which saturates 4.4g
  • CARBS – 22.2g
    • of which sugars 5.6g
  • PROTEIN – 23.2g

Ingredients:

1 white bagel (average-size)
2 TB reduced-fat cream cheese
1 tsp dill, finely chopped, plus additional fronds to garnish
1 lemon, cut into wedges
½ avocado, sliced
100g smoked salmon
10g red onion, finely sliced
1 tsp capers
sea salt flakes
freshly cracked black pepper

Method:

  1. Preheat the oven to maximum grill. Halve the bagel and place under the grill to toast. Remove and set aside.
  2. In the meantime, combine the reduced fat cream cheese with the finely chopped dill. Squeeze the juice from one lemon wedge, season and mix well to combine.
  3. Spread the dill cream cheese onto each bagel half and arrange the slices of avocado on top. Season generously with salt and pepper.
  4. Divide the pieces of smoked salmon onto each avocado-topped bagel and scatter over the red onion and capers.
  5. Finish with additional fronds of dill to garnish and another generous crack of black pepper. Serve with lemon wedges.

Allergens
Wheat
Milk
Fish
Eggs (may contain)

 

 

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FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Prawn and Asparagus Stir-fry

Asparagus season is upon us! This is a super-fast stir-fry that can be thrown together in less than 10 minutes. Pair those glorious greens with plump prawns and you have a dinner that may just become your new favourite. The chillies are optional of course and can be eliminated completely, but that would be a shame as the heat of the dish complements the other Asian flavours so well. If you are cooking for two, simply double the recipe.

Serves x1 / calories per serving = 186 kCal

Macros per serving:

  • FATS – 7.8g
    • of which saturates 1.2g
  • CARBS – 5.3g
    • of which sugars 4.4g
  • PROTEIN – 21.4g

Ingredients:

1 tsp sesame seeds
1 tsp sesame oil / roasted peanut oil
100g asparagus, trimmed into appropriate size-pieces
1 clove garlic, peeled and diced
1 tsp fresh ginger, finely diced
½ red chili, seeds removed and sliced (optional)
100g raw peeled King prawns, peeled (defrosted if using frozen)
1 tsp rice wine
1 tsp soy sauce

Method:

  1. Toast the sesame seeds in a hot, dry pan. Remove and set aside.
  2. Heat the oil in a wok and add the asparagus. Cook for a minute or two, then add the garlic, ginger and chilli*. Fry for an additional minute and then add the prawns.
  3. The prawns do not take very long at all – as soon as both sides have turned pink, add the rice wine and soy sauce and toss evenly to coat and finish cooking.
  4. Serve immediately and garnish with the toasted sesame seeds.

*Garlic tends to burn very quickly and turns bitter and unpalatable. Its good practice to add the things that take longest to cook first and add your garlic halfway through.

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FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Citrus-and-spice Grilled Sea Bass with Veg Medley

Using whole spices, particularly if they have been toasted, is a great way to add more flavour to a dish without adding calories. Here, we combine the warm fragrant spices of coriander and cumin seeds with the zingy edge of citrus fruit. A beautiful fillet of sea bass and a veg medley – this dish is as tasty as it is pretty. If you are making the recipe for more than one person, simply double up on all the ingredients listed below.

Serves x1 / calories per serving = 279 kCal

Macros per serving:

  • FATS – 13.2g
    • of which saturates 2.1g
  • CARBS – 7g
    • of which sugars 4.7g
  • PROTEIN – 31.2g

Ingredients:

1 lemon, halved
½ lime
1 sea bass fillet
70g baby corn
40g fine green beans, trimmed
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons whole coriander seeds
salt and pepper
2 teaspoons olive oil
3-4 cherry tomatoes
1 garlic clove, peeled and sliced
sea salt flakes

 

How To Cook:

  1. Halve the lemon and keep one half aside for serving. Slice two thin slices from the halved lemon and two from the halved lime and set aside, then squeeze the juice from the remaining pieces into a bowl. Add the sea bass and place in the fridge to marinate in the citrus juices for at least 20 minutes.
  2. Preheat the oven to 160°C. Prepare an oven tray and place the 2 lemon slices and 2 lime slices onto it, slightly overlapping each other.
  3. Begin with the vegetables. Bring a pan of salted water to the boil. Add the baby corn and cook for 4-5 minutes. Add the green beans and cook for an additional 3-4 minutes. Drain the vegetables and plunge into a bowl of iced water to prevent further cooking. Once cooled, remove from the bowl and place on a tray lined with paper towels to drain.
  4. Toast the cumin seeds and coriander seeds in a hot, dry pan until fragrant. Remove from the heat and allow to cool before crushing with a pestle and mortar.
  5. Remove the sea bass from the citrus marinade and pat dry using kitchen paper. Season both sides with salt and pepper, then scatter the crushed spice over each side of the fillet, pressing the spice into the flesh and skin. Keep some spice aside to season the vegetables later.
  6. Heat one teaspoon of olive oil in a pan and grill the fish skin-side down for 3 minutes until you can see the skin is crispy. (Peek underneath to check). Carefully remove the fish and place skin-side up on top of the layered lemon and lime slices on the prepared oven tray.
  7. Place the tray in the oven for 5-6 minutes to finish cooking through.
  8. Use those 5 minutes to finish the vegetables. Wipe the pan you used and heat another teaspoon olive oil. Lightly fry the garlic slices, green beans, baby corn and cherry tomatoes for 4-5 minutes. If you have any leftover spice mix, scatter over the vegetables as you lightly warm them through. (Ensure you do not burn the garlic as it will turn bitter.)
  9. Everything should finish at the same time, so remove the fish from the oven* and the vegetables from the stove top. Plate up and season with sea salt flakes. If you have any lemon wedges, squeeze generously over cooked vegetables and fish and serve immediately.

* The slices of lemon and lime underneath the sea bass is meant to impart flavour and shouldn’t be eaten with the fish.

 

 

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FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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Mackerel on Avocado & Feta Mash

 

Keep breakfast simple with this high protein, high fat dish which is quick and easy to throw together.  No excuses!

(To reduce carb intake, just remove the bread)

Serves x1 / calories per serving = 424 cals

Macros per serving:

  • FAT – 18g
  • CARBS – 22g
  • PROTEIN – 29g

Ingredients:

  • 1 large Egg
  • 60grams Mackerel
  • 55 grams Avocado
  • 25 grams Feta
  • 30 grams Bread
  • 1 wedge Lemon

How To Cook:

  1. Mash the avocado and feta together with a squeeze of lemon and salt and pepper
  2. Poach your egg by bringing a shallow pan of water to the boil, add vinegar to help keep the egg together, reduce the heat until the bubbles disappear, then slowly pour in your egg and leave to cook for around 3 mins for a runny yolk.
  3. Toast your bread, spread on the avo and feta mash then top with fresh mackerel fillets and poached egg.

 

 

……………………………………………………………………………………………………………………………………………………………………

GET OLLY FOSTER’S NEW E-BOOK FOR JUST £3.49:

FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

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