Turkey Steak topped with Caramelised Mushrooms

We love Athleat’s turkey steak – it’s a whopping 270g – but this dish can also be made using a large, skinless deboned chicken breast. They key is in the delicious caramelised thyme-flavoured mushroom topping, so feel free to add this to any grilled lean protein. If you are a vegetarian, the caramelised mushroom topping is equally amazing on a baked potato or stirred into cooked lentils or quinoa.

Serves 1

Calories per serving = 396 kCal

Macros per serving:

  • FATS – 11g
    • of which saturates 2.1g
  • CARBS – 1.7g
    • of which sugars 0.7g
  • PROTEIN – 71g

Ingredients:

1 Athleat turkey steak (270g)
salt and freshly ground black pepper
2 tsp olive oil
200g white mushrooms, chopped
1 clove garlic, peeled and minced
2 tsp white wine vinegar
several sprigs thyme
sea salt flakes

Method:

Preheat the oven to 160°C.

Season both sides of the turkey steak with salt and freshly ground black pepper. Heat one teaspoon olive oil in a pan and grill the seasoned turkey steak over high heat until caramelised on both sides. The steak will not be sufficiently cooked in the centre, so this is the time to place the turkey on a tray and into the oven for 15-18 minutes to cook through.

At the same time, on the stove top, use the same pan to heat the second teaspoon olive oil and cook the mushrooms over moderate heat until most of the moisture is lost. Add the garlic and thyme (run your fingers along the sprigs of thyme to remove the thyme leaves) and increase the heat, stirring continuously until the mushrooms start to caramelise. Deglaze the pan with the white wine vinegar and stir the mixture well.

Serve the turkey steak topped with the caramelised mushrooms and add fresh thyme leaves. Season with sea salt flakes and serve immediately with steamed greens of your choice.

Allergens
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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Spicy Sweet Potato Soup and Corn Soup (V)

We are enjoying a bowl of warm, tasty soup before Spring rears its head… This one is packed with flavour and happens to be vegan too! IF you love the idea of this soup, but need to add meat, stir in some lean, cooked chicken pieces at the end to make it a little more to your liking…

Serves 4

Calories per serving = 317 kCal

Macros per serving:

  • FATS – 6.7g
    • of which saturates 0.9g
  • CARBS – 53g
    • of which sugars 17.4g
  • PROTEIN – 7.9g

Ingredients:

1 TB olive oil
1 onion, peeled and chopped
2 tsp ground cumin
2 tsp ground ginger
450g sweet potato, peeled and chopped
1 red pepper, chopped
1 red chili, seeds removed and chopped
1 litre vegetable stock
450g frozen corn
salt and lime juice, to season
coriander, to garnish

Method:

Heat the olive in a large pan over moderate heat and cook the onion until completely softened and partially caramelised. Add the cumin and ginger and stir well to cook out the spices. Add the sweet potato, red pepper, chili and the vegetable stock.

Set aside a small amount of frozen corn to the side to use as garnish and add the rest to the pan. Cover and cook until the sweet potato has softened, approx. 15-12 minutes. *Place the reserved frozen corn in a small bowl with boiling water.

Use a hand blender to partially blitz the soup once the sweet potatoes have cooked through and season the soup with salt and lime juice. Divide the soup between four warm bowls and garnish with the reserved corn kernels and chopped coriander.

Allergens
Celery (may be found in the vegetable stock)

 

 

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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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Buffalo Mince & Mushroom-Stuffed Peppers

Something different and interesting for those on a low-carb / grain-free diet… We used Athleat’s grass-fed buffalo mince to mix things up a bit. As described by Athleat, buffalo is slightly sweeter than beef mince – but feel free to use any lean, ground meat you have on hand. Everyone has their favourite pepper, so stuff your favourite one and enjoy!

Serves = 2

Calories per serving = 417 kCal 

Macros per serving:

  • FATS – 24.1g
    • of which saturates 15.9g
  • CARBS – 15.6g
    • of which sugars 13.6g
  • PROTEIN – 31.1g

Ingredients:

1 tsp olive oil, plus additional 1 tsp to brush on peppers
2 rashers smoked back bacon, finely chopped
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
150g mushrooms, finely chopped
200g Athleat grass-fed buffalo mince
2 tsp smoked paprika
salt and freshly ground black pepper
1 red pepper
1 yellow pepper
1 TB flat leaf parsley, chopped

Method:

Heat one teaspoon olive oil in a pan and add the diced bacon, cooking gently until the bacon has rendered most if its fat and is slightly crispy. Remove and set the bacon aside, leaving the rendered fat in the pan. Cook the onion in the fat remaining in the pan over a low heat. Once the onions have softened and partially caramelised, add the garlic and mushrooms and increase the heat. Cook until the mushrooms have released all their moisture and have cooked until caramelised.

Add the buffalo mince and the smoked paprika to the pan and cook over moderate heat until the mince is no longer pink. Remove the pan from the heat and stir in the bacon. Season the mixture well with salt and black pepper.

Slice off the top section of each pepper and use a small, sharp knife to remove any inner white parts and seeds from the inside of the pepper and the ‘lid’. You may need to trim the very bumpy parts of the base just to ensure the pepper stands up straight – but try not to make any holes in the base.

Lightly brush olive oil on the outside of the peppers and place onto a roasting tray. Spoon the buffalo mince mixture into each pepper, then cover each pepper with their ‘lids’. Bake in the oven for 25-30 minutes.

Carefully remove and garnish with freshly chopped parsley.

Allergens

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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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Bunless Turkey Burger with Harissa Mayo

Something fun to do with turkey mince! We shaped ours into patties and enjoyed them as bunless burgers topped with a dollop of delicious harissa mayo. We sliced the courgettes into thin ribbons and griddled them until charred. You won’t prepare courgettes any other way after doing them this way…

Serves 2

Calories per serving = 462 kCal

Macros per serving:

  • FATS – 26.6g
    • of which saturates 3.4g
  • CARBS – 5.8g
    • of which sugars 5.5g
  • PROTEIN – 48g

Ingredients:

370g Athleat free-range turkey mince
salt and freshly ground black pepper
olive oil
3 large courgettes, very thinly sliced
sea salt flakes
50g roasted red pepper from a jar, sliced into strips
2 TB mayonnaise
2 TSP harissa paste
round lettuce leaves, optional

Method:

  1. Preheat the oven to 320°F / 160°C.
  2. Season the turkey mince with salt and freshly black pepper and divide into two batches. Form each batch into two large burger patties.
  3. Heat one tablespoon olive oil in a pan and grill the patties on both sides until golden. Place onto an oven tray and finish the cooking in the oven for about 15 minutes to cook through sufficiently.
  4. In the meantime, brush a small amount of olive oil on a griddle pan and grill the courgette ribbons until visibly charred on both sides. Set aside to drain on a tray lined with kitchen paper to absorb excess grease and season with sea salt flakes.
  5. Mix the mayonnaise and harissa paste in a small bowl and spread over the turkey burgers. Serve with the griddled courgette ribbons and strips of roasted red pepper.

Allergens
Eggs

 

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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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weight loss plan

Slow-cooked Venison Casserole

Perfect for the slow-cooker and requiring very little of your attention, this is a comforting stew using lean diced venison from ATHLEAT. We bulked up the stew with vegetables and you will love the little bursts of sweetness that come through from the corn added towards the end. For such a hearty meal, it is surprisingly low in calories. If you are not concerned about monitoring your carbs, quinoa or rice are great accompaniments too, else cooked cauli-rice always does the trick!

Makes 3 portions (or 2 servings with leftovers)

Calories per serving = 397 kCal 

Macros per serving:

  • FATS – 12.7g
    • of which saturates 2.8g
  • CARBS – 25.7g
    • of which sugars 16.3g
  • PROTEIN – 39g

Ingredients:

2 TB olive oil
450g ATHLEAT diced venison
1 medium onion, peeled and sliced
2 large carrots, peeled and cut into chunks
3 cloves garlic, peeled and chopped
2 TB red wine vinegar
1 tin chopped tomatoes
250ml rich beef stock
2 tsp cornflour (mixed with dash cold water)
few sprigs thyme
2 large courgettes, cut into chunks
100g frozen corn
salt and freshly ground black pepper
cooked cauli-rice, optional to serve

Method:

  1. Heat a tablespoon olive oil in a large pan and brown the venison in batches until golden and crispy on the outside. You may need to use a second tablespoon for the second batch. Remove and set aside. (It’s important to get the diced meat well-browned, as it adds great flavour. If you crowd the pan, they will simply simmer in their juices and you won’t get the necessary browning.)
  2. There should still be enough oil in the pan, so use this to gently fry the onions and carrots until the onions have caramelised and softened. Add the garlic halfway through – as garlic tends to burn quickly. You could add a small dash of stock (rather than adding more oil) if the mixture dries out and there is risk of burning.
  3. Add the red wine vinegar which will deglaze the pan. Keep the pan on the heat until the vinegar has cooked out then transfer the mixture to a slow-cooker, along with the browned meat and the chopped tomatoes. Pour in the (hot) rich beef stock and stir in the cornflour mixture. Add the thyme and place the slow cooker on high for 90 minutes.
  4. After 90 minutes, give the mixture a good stir, and add the courgettes – cook for an additional 90 minutes, adding the frozen corn in the last 10-15 minutes.
  5. Season well and serve with cauliflower rice or any other sides of your choice!

Allergens
Gluten
Milk
Sulphites
Wheat (may contain)

weight loss plan

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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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online diet, olly foster

Courgetti with Homemade Vegan Pesto

Courgetti with Homemade Vegan Pesto and flash-fried cherry tomatoes

Homemade pesto is easier than you think – it takes seconds to blitz and the fresh flavour (and bright colour) of homemade pesto is unbeatable. This pesto is vegan – we used Nutritional Yeast Flakes (available in health stores) to replace Parmesan used in regular pesto. The flavour of yeast flakes is incredible, and once you invest in a tub of it, you are likely to add it to everything!

Serves 2

Calories per serving = 317 kCal

Macros per serving:

  • FATS – 24.9g
    • of which saturates 3.6g
  • CARBS – 9.6g
    • of which sugars 7.8g
  • PROTEIN – 9.1g

Ingredients:

2 TB pine nuts
30g basil leaves
10g flat leaf parsley leaves
3 cloves garlic, peeled and roughly chopped
2 TB nutritional yeast flakes
40g olive oil, plus 1 tsp
lemon juice, to season
salt and freshly ground black pepper
10-12 cherry tomatoes, halved
500g courgetti (spiralised courgettes)

Method:

  1. Toast the pine nuts in a hot, dry pan until golden. Remove and add to a mini food processor along with the basil, parsley, garlic, yeast flakes and olive oil. Blitz to a smooth puree, stopping to scrape down the sides of the little jug every now and then to ensure thorough blitzing. Add a dash of lemon juice, salt and freshly ground black pepper to taste and mix to combine well. Cover and set aside.
  2. Add a teaspoon olive oil to a large pan and flash-fry the tomatoes over high for a few seconds. Remove and set aside to keep warm. Add the courgetti to the pan and stir continuously to evenly cook. The courgetti will release a lot of its own moisture, so ensure the pan is on high heat. (You don’t want to overcook the courgette, but you need the raw flavour cooked out. One to two minutes should suffice.) Remove the courgetti and allow to drain by placing in a colander.
  3. To serve, stir the pesto into the cooked courgetti and add the tomatoes. Season with salt and pepper.

Allergens
Gluten

online diet, olly foster

 

 

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

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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Olly Foster diet plan

Chermoula Chicken and Quinoa Salad

A deeply-flavoured, delicious chicken salad which requires a bit of complicated prep – but it will be worth it in the end!

Serves 2

Calories per serving = 463 kCal

Macros per serving:

  • FATS – 17.4g
    • of which saturates 2.5g
  • CARBS – 29.5g
    • of which sugars 5.5g
  • PROTEIN – 43g

Ingredients:

2 x ATHLEAT skinless, deboned chicken breasts
large handful flat leaf parsley leaves (15g)
large handful coriander leaves (10g)
2 cloves garlic, peeled
3 TB lemon juice
2 TB olive oil
2 tsp ground cumin
100g mixed quinoa, rinsed
2 cups baby spinach leaves
1 tomato, sliced
salt and freshly ground black pepper
zest of ½ lemon zest

Method:

  1. Place the chicken breasts between two sheets of parchment paper and pound with a mallet until thinner (but even in thickness).
  2. Place the parsley, coriander, garlic, lemon juice, olive oil and cumin into a mini food processor and blitz well.
  3. Cover the chicken with this marinade and place in the fridge overnight.
  4. When ready to cook, preheat the oven to 200°C.
  5. Place a long piece of foil into a roasting tray and place the marinated chicken on top. Close the foil in on itself creating a secure ‘parcel’. Bake in the oven for 20-25 min.
  6. In the meantime, cook the quinoa according to packet instructions.
  7. Assemble the salad by plating up the cooked quinoa, baby spinach leaves and sliced tomato.
  8. When the chicken is done, carefully remove from the foil parcel and slice into thinner strips. Add the chicken to the salad (drizzling over any chicken / marinade juices from the foil parcel) and finely grate over lemon zest. Season with salt and freshly ground black pepper.


Olly Foster diet plan

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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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Olly Fosters nutrition plan

Comforting Spiced Chickpea Bowl

A spicy bowl of high-fibre goodness – and vegan-friendly. The cayenne pepper can be adjusted to your liking, so keep tasting the pot while its cooking away. The recipe calls for a pinch of ground cloves, but cloves can really overpower a dish so make it very stingy pinch – barely your fingertips!

Serves 2

Calories per serving = 302 kCal

Macros per serving:

  • FATS – 10.5g
    • of which saturates 1.2g
  • CARBS – 32g
    • of which sugars 13.4g
  • PROTEIN – 12.8g

Ingredients:

1 TB olive oil
1 onion, peeled and finely sliced
2 cloves garlic, peeled and finely diced
2 tsp ginger paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper (adjust to your liking)
1 cinnamon stick
tiny pinch ground cloves
1 tin chickpeas, drained
1 tin chopped tomatoes
500g vegetable stock
chopped parsley, to garnish

Method:

  1. Heat the olive oil in a large pan and add the onions, gently frying until softened.
  2. Add the garlic, ginger, cumin, coriander, cayenne pepper, cinnamon stick and a very small pinch of ground cloves. Continue to fry until the spices cook out, then tip in the drained chickpeas, chopped tomatoes and vegetable stock.
  3. Simmer over medium heat for 20 minutes, partially covered. Remove the lid completely for the last 5 minutes and when the mixture thickens sufficiently and all the stock has reduced, taste and season with salt and freshly ground black pepper if needed.
  4. Divide between two bowls and garnish with chopped parsley.

Allergens
Celery (may contain)
Wheat (may contain)

Olly Fosters nutrition plan

 

 

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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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Olly Fosters online nutrition plan

Slimmer’s Sausage and Creamy Cauliflower Mash

A decadent classic, turned on its head ensuring you are getting high-fibre, low-carb, gluten-free goodness – just in time for winter, where a bowl of “bangers and mash” is just what the doctor ordered!

Serves 2

Calories per serving = 437 kCal 

Macros per serving:

  • FATS – 20.7g
    • of which saturates 5g
  • CARBS – 28.4g
    • of which sugars 9.2g
  • PROTEIN – 31.9g

Ingredients:

1 tsp olive oil
4 x ATHLEAT Gluten-free Chicken Sausages
400g cauliflower florets
30g fat-free cream cheese
salt and white pepper
1 TB olive oil
1 medium onion, peeled and sliced
2 star anise
3 sprigs rosemary
2 garlic cloves, peeled and finely chopped
1 cup rich beef stock
1 tsp cornflour mixed with 1 TB cold water
freshly ground black pepper

Method:

  1. Preheat the oven to 180°C.
  2. Brush some olive oil on each of the 4 sausages, then place on a greased baking tray. Bake in the oven for 15-20 minutes, turning the sausages halfway. Set aside to keep warm.
  3. For the mash, boil the cauliflower florets in salted water until tender. Drain and mash well. Transfer the mashed cauliflower to a mini food processor and blitz until completely smooth. Add the cream cheese, salt and white pepper and mix well to combine. Set aside to keep warm.
  4. In the meantime, make the onion gravy. Heat the olive oil in a pan and add the onion, star anise, rosemary sprigs and garlic. Cook gently until softened, then increase the heat to caramelise. Pour in the rich beef stock and the cornflour mix and simmer until the gravy thickens. Discard the rosemary and star anise before serving.
  5. Serve the cooked sausages on a bed of creamy mash and drizzle over the thick onion gravy.

Allergens
Gluten
Milk
Sulphites
Wheat (may contain)

Olly Fosters online nutrition plan

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

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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Creamy Meatball Curry

Creamy Meatball Curry

Delicious, creamy curry… perfect for winter evenings. We used ATHLEAT‘s beef meatballs, pictured here – but you can shape your own lean beef meatballs. Simply combine a teaspoon each of garlic and onion powders to 300g extra-lean beef mince. Season with salt and pepper, then divide into 8 ping-pong sized balls and follow the recipe the same. *Macros are calculated assuming the latter.

Serves 2

Calories per serving = 393 kCal 

Macros per serving (excluding cauliflower rice):

  • FATS – 20.5g
    • of which saturates 10.3g
  • CARBS – 12.8g
    • of which sugars 7.9g
  • PROTEIN – 36.9g

Ingredients:

1 TB olive oil
8 x ATHLEAT beef meatballs
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
2 courgettes, sliced
1 ½ TB medium curry powder
½ can lite coconut milk
pinch sugar
coriander, to garnish

Method:

  1. Heat the olive oil in a large, deep non-stick pan and fry the meatballs until golden and caramelised. Remove with a slotted spoon and set aside.
  2. Using the same pan, gently cook the onions and garlic in the remaining oil and rendered fat, so you need not add any more oil. Cook on a low heat until they have completely softened and started caramelising.
  3. Add the courgettes and the curry powder and cook for a few more minutes, then tip in the coconut milk. At this point, you can return the meatballs to the pan.
  4. Add a pinch of sugar and simmer on low heat until the coconut milk reduces to a thick, creamy, glorious consistency.
  5. Serve over any starch of your choice, but we suggest cooked cauliflower rice as a lean, low-carb option. Garnish with coriander and enjoy!

Creamy Meatball Curry

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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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