Spicy Cauliflower Casserole

Spicy Cauliflower Casserole with Feta and Pomegranate
Serves 2

This vegetarian casserole is so packed with flavor, it’s highly unlikely you will want anything alongside it. For those athletes among you that require slightly more carbohydrates and protein, its fantastic served over bulgar wheat, pearl barley or even quinoa, but we simply had a fresh salad on the side. If you do eat meat, this goes exceptionally well with lean lamb cutlets. The cayenne pepper is optional – but highly encouraged so add as little or as much as you like.

530g cauliflower florets (from 1 medium head)

60g baby spinach
2 TB olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder

1 tsp sumac, plus additional to dust over dressing
¼ tsp ground cinnamon
¼ tsp cayenne pepper
70g reduced-fat feta cheese
2 TB flaked almonds
100g fat-free plain yogurt
12 large mint leaves, finely chopped
1 clove garlic, peeled and finely diced
pinch sumac
2 TB pomegranate seeds
salt and freshly ground black pepper

Preheat the oven to 180°C / 350°F.

Place the cauliflower florets and baby spinach in a large bowl and add one tablespoon of the olive oil, coriander, cumin, garlic powder, cinnamon, cayenne pepper along with some salt and pepper. Toss well to evenly coat, then tip into the greased oven-proof dish. Crumble over the feta cheese and drizzle with the second tablespoon olive oil.

Cover the dish with foil and place in the oven for 40 minutes.

In the meantime, toast the flaked almonds in a hot, dry pan. Remove and set aside. Use this time to make the dressing. Combine the yogurt with the finely chopped mint leaves and garlic. Season with salt and pepper and a pinch of sumac.

After the cauliflower has been cooking for 40 minutes, remove the foil and roast for an additional 10 minutes. Remove and serve topped with pomegranate seeds and the toasted almonds. Drizzle with the yogurt dressing and serve immediately.

Calories per serving = 386kCal

Macros per serving

 

  • Fats 7g
     of which saturates       5.1g
  • Carbs 2g
     of which sugars           12.3g
  • Fibre 2g
  • Protein 6g

Allergens
Almonds
Milk


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program 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 how to get in the best shape of your life.

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Vegetable Lasagne

Vegetable Lasagne
Serves 6

This Vegetable Lasagne is anything but simple and fast, but once you know your way around making the various elements, you will have a great dinner-party classic that your meat-loving friends will LOVE and your vegan friends will appreciate. If you are entertaining non-vegans, simply replace the oil and almond milk (used in the white sauce) with butter and milk – and use real cheese at the end. Just be sure to keep it low-fat as much as you can.

Calories per serving = 349kCal

Macros per serving

 

  • Fats 3g
     of which saturates       1.5g
  • Carbs 3g
     of which sugars           14.3g
  • Fibre 7g
  • Protein 1g

 

Ingredients

900g butternut squash, sliced 5mm (trimmed weight)
400g courgette, trimmed and sliced 5mm (trimmed weight)
1 TB olive oil, to roast the vegetables
salt and freshly ground pepper
1 tsp olive oil, additional to fry the onions
1 red onion, peeled and diced
4 cloves garlic, peeled and sliced
1 tsp dried mixed herbs
2 TB red wine vinegar
1 tin chopped tomatoes
300g baby spinach
2 TB tomato concentrate
2 TB olive oil, to make the white sauce
3 ½ TB plain flour
500ml unsweetened almond milk
pinch nutmeg
9 dried sheets lasagne sheets (egg-free)
120g vegan cheese, grated


Method

  1. Preheat the oven to 180°C.
  2. Toss the slices of butternut squash and sliced courgettes in the olive oil until evenly coated. Season with salt and pepper and spread out on a large roasting tray. Roast for 30-35 minutes until the vegetables have softened and slightly caramelised. You will need to do this in two batches due to the volume of vegetables. Remove and set aside.
  3. In the meantime, in a large pan, heat a teaspoon olive oil and gently fry the onions and garlic until softened and slightly caramelised. Add the dried herbs and the red wine vinegar to deglaze the pan. Empty the tinned tomatoes into the pan, then fill the tin hallway with water, and add this water too. Simmer the mixture for 20 minutes, before adding in all the spinach. Stir well to wilt the spinach into the tomato mixture, then stir in the tomato concentrate. The water released from the spinach needs to evaporate from the mixture, so keep the tomato/spinach mixture cooking on a low heat until it has thickened and most of the moisture is gone. Set aside.
  4. Make the white sauce by adding the two tablespoons of olive oil and flour to a clean pan. Over moderate heat, whisk in the almond milk and continue cooking on a low heat for at least 15 minutes to allow the flour to cook out. Season with a pinch of nutmeg and salt and pepper.
  5. Egg-free lasagne sheets are dried, so they are best partially cooked in boiling water for 1-20 minutes, then removed.
  6. Assuming all the elements are cooked and ready, increase the oven temperature to 200°C. Grease a deep, roasting dish and spread 1/3 of the tomato/spinach mixture on the bottom of it. Place 3 lasagne sheets side by side on top of the tomatoes, then spread 1/3 of the white sauce on top of it, covering exposed lasagne totally. Layer half of the roasted butternut pieces on top of the white sauce and cover with another third of the tomato mixture. Cover this with all the roasted courgette slices, and lay 3 more lasagne slices on top. Spread a third more white sauce to cover the lasagne, followed by the second half of the roasted butternut. Add the remaining tomato mixture over the butternut and lay the last 3 lasagne sheets over. Spread the remaining third white sauce over the whole dish and dover with grated cheese.
  7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes. Serve immediately with a lovely, fresh salad.

Allergens

Wheat
Almonds
Soya
Sulphites


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program 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 how to get in the best shape of your life.

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Chicken and Winter Veg Tray Bake

Chicken and Winter Veg Tray Bake
Serves 2

A delicious hearty dinner perfect for the upcoming chilly season. The cooking of the vegetables are done in two stages as they have differing cooking times, but the extra effort will be worth it. We have made extra effort to bring the overall calories down and still maximise on flavour and texture. I would normally do this dish with pork chops, but lean chicken breasts work just as well, as we have done here.

120g butternut, cut into 3cm equal-size chunks
120g sweet potato, peeled and cut into 3cm equal-size chunks
4 tsp olive oil
1 large courgette, trimmed and cut into equal-size chunks
1 medium parsnip, peeled and cut into 1cm rounds
4 shallots, peeled and halved
2 chicken breasts, skinless and deboned
1 TB wholegrain mustard
1 tsp runny honey
salt and freshly ground black pepper
2-3 sprigs of thyme, picked leaves to garnish

Preheat the oven to 190°C.

Place the butternut and sweet potato chunks into a large bowl and drizzle over 2 teaspoons olive oil. Toss well to evenly coat. Spread them out onto a large roasting tray and place in the oven for 20 minutes.

In those 20 minutes, place the courgette, parsnips and onions to the same bowl the butternut and sweet potato was oiled in and toss well to coat in the residual oil still present in the bowl. Make superficial slices into one side of both chicken breasts, then heat one teaspoon olive oil in a clean pan and grill the chicken (sliced-side down) until golden brown over high heat, approximately. 2-3 minutes. Turn the breasts over using tongs and remove the pan from the heat to prevent them cooking them any further. (This step is only to brown the surface of the breasts.)

After the butternut and sweet potato chunks have cooked for 20 minutes, remove the tray from the oven and reduce the oven to 180°C. Add the courgette, parsnips and onions to the roasting pan, along with the chicken breasts (browned-side up) and spread everything out evenly so there is no overcrowding. Return the roasting tray to the oven for 20 minutes.

In a small bowl, whisk together one teaspoon olive oil with the wholegrain mustard and honey. After the second 20 minutes of cooking, brush this mixture over the chicken and drizzle the remaining mixture over the vegetables, tossing them a little to evenly coat, then return the tray to the oven for 5 additional minutes.

Test that all vegetables are cooked through and season with salt and freshly ground black pepper. Serve garnished with picked thyme leaves.


Calories per serving = 332Cal

Macros per serving

  • Fats 12g
     of which saturates       8g
  • Carbs 29g
     of which sugars           14g
  • Fibre 3g
  • Protein 24g

Allergens
Mustard
Sulphites (may contain)


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program 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 how to get in the best shape of your life.

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Grilled Prawn and Bok Choy Dinner

Grilled Prawn and Bok Choy Dinner
Serves 2

Fancy something special? Why not try grilled bok choy and prawns. Served on a bed of quinoa, we added chili, lime and delicious sesame oil to bring all the flavours together. With some fancy plating, you can make a really special night of this. If you choose to skip the quinoa, this will be great on a bed of cauliflower-rice, seasoned with garlic and parsley (or coriander) as below.

2 large bok choy, halved lengthways
4 tsp sesame oil
90g uncooked mixed seed quinoa
2 cloves garlic, peeled and finely chopped
170g uncooked king prawns, shelled
salt
small handful parsley or coriander, finely chopped
freshly squeezed lime juice
½ red chili, seeds removed and sliced
2 tsp toasted sesame seeds

Bring a wide-bottomed pan of salted water to the boil. Place the four bok choy halves into the pan, side by side, cooking until tender – but still firm enough to retain their shape. Remove with tongs and place onto a tray lined with kitchen paper, cut-side down to drain.

Heat one teaspoon sesame oil in a griddle pan, using a silicon pastry brush to ensure the pan is evenly coated. Grill the bok choy, cut side down until clear grill marks are visible. Remove and set aside to keep warm.

In the meantime, bring 300ml water to the boil and add the mixed seeds quinoa, cooking over a moderate heat until all the water has evaporated. At the same time, in a separate pan, heat the second teaspoon sesame oil and lightly fry the garlic until softened and partially caramelised. Once the quinoa has cooked, stir the cooked garlic and any pan oils into the quinoa and set aside to keep warm.

Heat the third teaspoon sesame oil (in the same pan used to cook the garlic) and fry the prawns until cooked through – this doesn’t take long, maybe 3-4 minutes. Season with salt.

To serve, stir the finely chopped parsley (or coriander) into the warm quinoa and divide between two plates. Arrange the bok choy on the plates and top with the cooked prawns. Generously squeeze the lime juice over the prawns and garnish with the sliced chilies and toasted sesame seeds.

A final drizzle of the fourth teaspoon sesame oil over the whole dish and some additional salt seasoning (if needed) will finish the dish.


Calories per serving = 348Cal

Macros per serving

  • Fats 14g
     of which saturates       2g
  • Carbs 26g
     of which sugars           5g
  • Fibre 9g
  • Protein 27g

Allergens
Sesame
Crustaceans


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program 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 how to get in the best shape of your life.

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Quick Seafood Stew

A zingy, tomato-based seafood stew packed with little bursts of flavour from the capers, olives and infused lemon. This weeknight dinner (which is low in fats and carbs) can easily be whipped up in less than 30 minutes. We used salmon, but any fish will work well. Don’t omit the garnish of chopped parsley at the end – it adds freshness and flavour to the overall dish.

Serves 2

Calories per serving = 475Cal

Macros per serving

  • Fats 21g
     of which saturates       4g
  • Carbs 22g
     of which sugars           12g
  • Protein 46g

Ingredients

For the cauliflower mash
400g cauliflower florets
salt and white pepper

For the seafood ‘stew’

¾ tin chopped tomatoes
1 TB capers, drained
½ lemon, sliced thinly
2 fillets salmon (approx. 150g each)
75g cooked mussels, thawed if using frozen
6-8 pitted black olives, sliced
chopped parsley, to garnish

Method:

For the mash, boil the cauliflower florets in salted water until tender. Drain and mash well. Season with salt and white pepper and mix well to combine. Set aside to keep warm.

At the same time, heat the chopped tomatoes in a medium size along with the slices of lemon and the capers. Cook over moderate heat for 10-12 minutes until the mixture thickens and cooks down. Place the fillets of salmon into the tomato mixture and cover the pan with a lid. Cook for 10-12 minutes (this should be enough time to cook the salmon), then stir in the mussels and olives to warm through.

Serve the salmon and sauce over the cauliflower mash and garnish with chopped parsley.

Allergens

Fish
Molluscs


If you are struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program 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 how to get in the best shape of your life.

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Salmon and Griddled Baby Bok Choy

Bok Choy is a fantastically-flavoured vegetable, also referred to as Pak Choi (and also known as Chinese Cabbage). The additional step of charring the bok choy and tomatoes enhances their flavor, and the acidity of the dressing complements the salmon. A great, low-carb dinner offering massive flavours.

Serves 2

Calories per serving = 417kCal

Macros per serving

  • Fats 31g
     of which saturates       3g
  • Carbs 2g
     of which sugars           4g
  • Protein 7g

Ingredients

2 tsp sesame seeds
2 tsp ginger, minced
2 tsp soy sauce
2 tsp lime juice
2 tsp sesame oil
2 tsp olive oil
3 baby bok choy, washed and halved
140g cherry tomatoes, halved
1 tsp sesame oil, additional for grilling
2 salmon steaks, skin on

Method:

Start by toasting the sesame seeds in a hot, dry pan. Remove and set aside.

Make the dressing by simply mixing in the minced ginger, soy sauce, lime juice and sesame oil along with 1 teaspoon of hot water. Whisk well and set aside.

Bring a large pan of salted water to the boil and add the halved bok choy. Cook until slightly tender, this shouldn’t take longer than 1-2 minutes. Remove and set aside on a tray lined with kitchen paper.

Heat a griddle pan, brushing one teaspoon olive oil on it. Grill the bok choy until visibly char-marked on the flat side. Do the same with the halved tomatoes. Depending on the size of your pan, you may need to do this in two batches, brushing with an additional teaspoon olive oil between grilling. Set aside to keep warm.

In a clean, flat pan, heat the sesame oil and fry the salmon skin-side down until crispy. Turn the salmon over and cook for an additional 4-6 minutes, depending on how well you like your salmon done.

Serve the salmon over the grilled bok choy and tomatoes and drizzle over the dressing. Top with the toasted sesame seeds.

 

Allergens

Wheat
Sesame
Fish
Soya

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

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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 program 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 program

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Lean Turkey Meatballs in a Creamy Curry

The rich exotic flavor of curry can be enjoyed as a creamy sauce which we made by simply reducing a stock and stirring in come reduced-fat cream cheese at the end. Take care not to overcook the turkey meatballs, and try keep the sauce over a moderate heat to avoid splitting. We have spooned our creamy meatballs over wilted spinach, but if you need something more substantial, serve them over quinoa instead.

Serves 2 

Calories per serving = 359kCal

Macros per serving

  • Fats 7g
     of which saturates       4g
  • Carbs 4g
     of which sugars           8g
  • Protein 50g

Ingredients

260g lean turkey mince 2% fat
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
salt and freshly ground black pepper
2 tsp olive oil
200g baby spinach
½ red onion, sliced
2 cloves garlic, peeled and sliced
2 tsp medium curry powder
½ cup chicken stock
3 TB reduced-fat cream cheese
2 TB fat-free plain yogurt, to drizzle
coriander, to garnish

Method:

Combine the turkey mince, garlic and onion powders and ground coriander in a bowl. Season generously with salt and black pepper. Using a spoon and your hands, form into ping-pong size meatballs. Set aside.

Tip all the spinach into a large pan with a dash of water and wilt over a moderate heat, stirring continuously. Tip the pan and press down on the wilted spinach to allow all the excess water to drain off to one side. Remove the drained spinach, season the mixture well with salt and pepper and set aside in a warm oven.

Heat one teaspoon olive oil in a pan and fry the meatballs until golden all over. Remove and set aside. They may not be completely cooked through at this stage, but that is OK.

Add the second teaspoon olive oil to the same pan and gently fry the onions and garlic until softened. Add the curry powder and continue to fry for additional minute, stirring continuously. Add the chicken stock and return the meatballs to the pan. Cover and cook over low-medium heat for 4-5 minutes, this will ensure the meatballs cook through.

Remove the lid from the pan and allow the stock to reduce slightly, then stir in the cream cheese. Do not allow the mixture to heat too much, else the sauce may split.

When ready to serve, divide the spinach between two plates and top with the meatballs and its accompanying sauce. Spoon a little yogurt onto each serving, if desired and garnish with coriander leaves.

 

Allergens

Milk
Celery (may contain)

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

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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 program 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 program

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Coconut-crumbed Cod Fillets

Just because you are closely monitoring your carb intake, doesn’t mean you can’t enjoy heavenly things like crumbed cod fillets. These ‘crumbed’ fish fillets are coated in coconut flour, egg and then desiccated coconut, making them a great gluten-free, low-carb option. They can be enjoyed with a side salad of your choice, but we love it with the (chicken less-version of) Crunchy Asian Slaw for a lovely light summer meal.

Serves 4 

Calories per cod fillet = 265 Cal

Macros per cod fillet

  • Fats 16g
     of which saturates       3g
  • Carbs 4g
     of which sugars           1.2g
  • Protein 25g

Ingredients:

salt and white pepper
4 cod fillets (approx. 120g each)
25g coconut flour
1 medium egg
½ cup desiccated coconut
2 TB olive oil
1 lime, to serve

Method:

Season both sides of the cod with salt and white pepper.

Place the coconut flour in a bowl. Whisk the egg in a second bowl. Spread out the desiccated coconut in a third bowl.

Dust both sides of the cod pieces in the first bowl of coconut flour. Tap gently to remove excess flour, then dip them into the whisked egg, lifting to allow excess egg to run off. Finally, press the fillets firmly into the desiccated coconut so it’s covered on both sides.

Cooking the cod fillets in two batches, heat half the olive oil in a large, non-stick pan and grill the fish fillets over medium heat until golden brown on both sides, approximately 4-6 minutes. Repeat the process with the remaining oil and remaining two fillets (you may need to wipe the pan clean between each fry-up.)

Season the fish with salt if needed and generously squeeze lime over.

 

Allergens
Fish
Eggs
Sulphites (may contain)

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

GET OLLY FOSTER’S RECIPE 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 program 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 program

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Spicy Jerk Chicken

Looking for interesting homemade ways to spice up your chicken? This Jerk rub will take seconds to make and delivers spicy fragrant flavours which need only a squeeze of lemon when serving to finish it to perfection. Adjust the amount of cayenne pepper to your liking and enjoy with a fresh side salad. If you are super conscious of fat, remove the skin before cooking.

Serves 4 

Calories per serving = 372kCal

Macros per serving:

  • FATS – 27g
    • of which saturates 6.5g
  • CARBS – 4.7g
    • of which sugars 1.8g
  • PROTEIN – 28g

Ingredients:

1 tsp red pepper flakes
1 TB onion powder
1 TB garlic powder
2 tsp dried thyme
1 tsp ground allspice
¼ tsp ground nutmeg
pinch ground cinnamon
pinch cayenne pepper
salt and freshly ground black pepper
2 TB olive oil
4 large bone-in chicken thighs
lemon wedges, to serve

 

Method:

Preheat the oven to 180°C.

Combine all the ingredients in a bowl apart (from the chicken and lemon) to form a paste. Rub the paste all over the chicken pieces using clean hands to rub into all parts of the chicken. Place the chicken onto a roasting tray and bake for 30-35 minutes, until juices run clear when pierced.

Serve with lemon wedges and your side dish of choice.

Allergens
none

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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 program 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 program

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Pork Tenderloin with Balsamic Maple Glaze

Pork is a relatively lean meat and if cooked incorrectly, can dry out. This method ensures the pork is cooked to perfection. The accompanying sauce takes a minute or two to throw together and finishes the dish perfectly. Serve with your choice of salad or vegetables.

Serves 2

Calories per serving = 343Cal (excluding side salad)

Macros per serving:

  • FATS – 17g
    • of which saturates 4.8g
  • CARBS – 8.5g
    • of which sugars 7.6g
  • PROTEIN – 39g

Ingredients:

1 TB olive oil
350g Athleat pork fillet, fat and sinew removed
salt and freshly ground black pepper
2 TB balsamic vinegar
1 TB maple syrup
1 tsp Dijon mustard
chives, to garnish

Method:

Preheat the oven to 210°C.

Heat the olive oil in a large pan and brown the pork tenderloin fillet on all sides. Remove from the pan and season with salt and freshly ground black pepper. Transfer the pork to a roasting tray and place in the oven for 10 minutes to cook through. Remove and allow to rest.

While the pork is resting, heat the balsamic vinegar, maple syrup and Dijon mustard in a small pan. Cook until the mixture bubbles and reduces to a thick glaze.

Slice the pork and drizzle over the glaze. Garnish with snipped chives.

Allergens
Mustard
Sulphites

 

 

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

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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