Coconut Chicken Schnitzel

A great option for those who are gluten-intolerant! We crumbed our chicken breasts in a mixture of coconut flour and desiccated coconut and lightly fried them. What goes well with coconut? Lime, of course, which should be generously squeezed over. A lovely, fresh way to enjoy chicken breasts. We have it pictured here with a simple, green salad, but grilled vegetables may be a better option for winter – which is just around the corner!

Serves 2

Calories per serving = 336 kCal (excludes side salad / vegetables)

Macros per serving:

  • FATS – 18.1g
    • of which saturates 7.8g
  • CARBS – 3.5g
    • of which sugars 1.4g
  • PROTEIN – 35.9g

Ingredients:

2 TB coconut flour
1 egg, whisked
2 TB coconut flour, additional
2 TB desiccated coconut
2 ATHLEAT chicken breasts, skinless and deboned
salt and freshly ground black pepper
1 TB olive oil
lime wedges, to serve
serve with salad or vegetables of your choice

Method:

  1. Prepare three bowls:
    Place two tablespoons of coconut flour into the first bowl.
    Place the whisked egg into the second bowl.
    Place the second-mentioned two tablespoons coconut flour into the third bowl, as well as the two tablespoons desiccated coconut, mixing to combine.
  2. One at a time, place the chicken breast between two sheets of cling film and flatten using a flat side of a meat pallet to approximately 1.5cm thick. Remove and season with salt and freshly ground black pepper.
  3. Place each breast (one at a time) into the first bowl, coating the chicken on both sides in a dusting of the coconut flour. Shake off excess flour. Then, dip the chicken into the egg mixture and allow the excess egg to run off back into the egg bowl. Lastly, lay the chicken in the third bowl, pressing the chicken into the coconut/desiccated coconut mixture on both sides. Do this with both pieces of chicken.
  4. Heat the olive oil in a large pan and fry the crumbed chicken fillets on both sides until golden and cooked through. (If you are unsure about whether they are cooked through, you can either check by simply cutting open and looking, or you can pop them into a preheated oven set at 160°C for 8-10 minutes to be double sure.)
  5. Serve with lime wedges which should be generously squeezed over.

 

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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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Beef and Veg Thai Red Curry

A deeply-satisfying Thai curry that can be served over any starch of your choice*. There is a handy tip here on how not to overcook your meat and veg: Simply fry them off beforehand and remove from the pan, then reduce your sauce before returning the meat and veg to the pot. You are left with tender meat and perfectly-cooked vegetables that retain their colour. *We have calculated the macros assuming you will serve it over cooked cauliflower rice.

Serves 2

Calories per serving = 437 kCal

Macros per serving:

  • FATS – 21g
    • of which saturates 11.6g
  • CARBS – 13.6g
    • of which sugars 8.2g
  • PROTEIN – 45g

Ingredients:

 

2 tsp olive oil
300g ATHLEAT sirloin, trimmed of fat and cut into cubes
2 spring onions, sliced
160g mushrooms, thickly sliced
90g baby corn
40g mange tout
2 TB Thai red curry paste
1 cup light coconut milk
¼ tsp fish sauce
300g cooked cauliflower rice, to serve
coriander, to garnish

Method:

  1. Heat one teaspoon olive oil in a large pan and brown the cubes of sirloin over high heat on all sides. Remove from the pan and set aside.
  2. Reduce the heat to medium-low and add a second teaspoon olive oil, lightly fry the spring onions and mushrooms for 1 minute. Add the baby corn and mange tout and fry for an additional minute. Remove from the pan and set aside.
  3. Add the curry paste to the pan and gently cook for 1 minute before whisking in the coconut milk. Increase the heat to moderately high and allow the coconut milk to reduce to a thick consistency. Add the dash of fish sauce to taste. (Since we are using light coconut milk, the reducing time will take slightly longer that if we used the full-fat coconut milk.)
  4. Return the beef cubes and vegetables to the pan and simmer for a minute or two to cook the beef through and warm the vegetables. The sauce should be sufficiently thickened by this time.
  5. Serve the creamy curry over any starch of your choice (like wild rice or egg noodles), or of you are on a very low-carb diet, serve it over cooked cauliflower rice or shirataki noodles. Garnish with coriander leaves.

 

 

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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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Vegetable Noodle Stir-fry

A delicious Asian-inspired rice noodle stir-fry with fresh tomatoes added for fun. Rice noodles are prepared by simply rehydrating in hot water, making this a quick and satisfying option for meat-free Mondays. Use any vegetables you on hand, but partially-cook them like we have done to ensure they are perfectly cooked.

Serves 2

Calories per serving = 214 kCal

Macros per serving:

  • FATS – 10.6g
    • of which saturates 1.5g
  • CARBS – 22.1g
    • of which sugars 9.3g
  • PROTEIN – 5.1g

Ingredients:

80g baby corn, halved lengthways
80g sugar snap peas
1 TB toasted sesame oil, plus extra 2 tsp to drizzle on each
2 cloves garlic, peeled and finely minced
4 spring onions, white and green parts sliced and kept separate
2 tsp lemongrass paste, (or ½ stalk finely minced)
1 thumb -sized piece fresh ginger, finely minced
90g dried rice noodles
1 TB dark soy sauce
1 TB light soy sauce
1 tsp sugar
1 large tomato, sliced into 8 pieces
1 TB chili lakes, to garnish (optional)

Method:

  1. Bring a pan of salted water to the boil and add the baby corn and sugar snap peas. Cook for 2 minutes, then drain and set aside on a tray lined with kitchen paper. Pat dry.
  2. Heat the sesame oil in a large wok and gently fry the garlic, white parts of the spring onion, minced lemongrass and ginger until softened and fragrant.
  3. In the meantime, place the rice noodles in a bowl and pour boiling hot water from the kettle to cover. Allow to stand for one minute. Drain well and tip the softened noodles into the wok, along with the partially-cooked baby corn and sugar snap peas.
  4. Add the soy sauces and the sugar and increase the heat. Cook another 1-2 minutes until everything has warmed through and the noodles and vegetables are evenly coated in all the lovely juices and flavours.
  5. Divide the mixture between two bowls, adding the tomato wedges, then garnish with the green parts of the sliced spring onions you set aside and some chili flakes, if desired. An additional teaspoon drizzle of sesame oil over each will bring it all together.

Allergens
Wheat
Sesame
Soya

 

 

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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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Beef Meatballs on Herby Cauliflower Rice

A super-tasty, low-carb midweek meal. We snuck basil pesto into our meatball mixture for extra flavour. Use the reduced-fat, gluten-free kind if you can find it at your store and save calories where possible. We also bulked up our meatball mixture with high-fibre ground flaxseed instead of breadcrumbs – making these meatballs suitable for those with a gluten-intolerance. This recipe may look a little daunting, but all three components can be done at the same time, with the entire dish ready in 25-30 minutes, including the prep time. Thankfully, most supermarkets now sell cauliflower rice already blitzed, saving cleaning time too!

Serves 2

Calories per serving = 484 kCal

Macros per serving:

  • FATS – 25.2g
    • of which saturates 5.3g
  • CARBS – 19.8g
    • of which sugars 17.8g
  • PROTEIN – 37.5g

Ingredients:

For the cauliflower rice
300g blitzed cauliflower
1 tsp mixed dried herbs
1 tsp olive oil
one large handful parsley, chopped to yield 1 TB
salt and freshly ground black pepper

For the sauce

1 tsp olive oil
¼ red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 TB red wine vinegar
1 tin chopped tomatoes
2 tsp tomato concentrate
pinch sugar

For the meatballs
250g extra-lean beef mince
2 TB pesto (some supermarkets sell reduced-fat)
¼ red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 TB ground flaxseed
1 tsp olive oil

1 tsp chives, chopped to garnish

Method:

  1. Start by making the cauliflower rice. Preheat the oven to 180°C and line a baking tray with greased foil. In a large bowl, combine the blitzed cauliflower with the dried herbs and olive oil. Spread the mixture out on a tray and place in the oven for 20-25 minutes, removing the tray and stirring the mixture halfway (after 10 minutes). Set aside to keep warm.
  2. While the cauliflower is cooking, make the sauce. Heat the olive oil in a pan and lightly fry the onions and garlic until softened. Add a dash of red wine vinegar, followed by the tin of tomatoes. Cook partially covered with a lid on a low simmer, stirring occasionally.
  3. Once the sauce is on the heat and cooking, combine all the ingredients for the meatball mixture (apart from the olive oil) in a bowl and form into small ping-pong size balls of approximately 30g each. Heat the olive oil in a separate pan and brown the meatballs for a few minutes until golden all around. Remove and set aside on a tray lined with paper towel to absorb the excess oil. At this point the meatballs have not fully-cooked through, only browned on the outside.
  4. After the tomato sauce has been cooking for 10-15 minutes, stir in a pinch of sugar and the tomato concentrate. Then, place each of the browned meatballs into the sauce and simmer the mixture for an additional 5-8 minutes. This will ensure the meatballs cook all the way through.
  5. When ready to serve, remove the cauliflower rice from the oven, stir in the chopped parsley and season well with salt and pepper. Divide between two dinner plates. Spoon the tomato mixture on top, along with the meatballs and scatter over the chopped chives.

Allergens
Tree nuts
Eggs
Milk
Sulphites
Wheat (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 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

Grilled Polenta with Corn & Avocado Salsa

While this dish will appeal to the vegan and vegetarian clients, we highly recommend it to everyone as a meat-free Monday option. Polenta is under-rated as a carbohydrate, perhaps people just do not know how to prepare it. It takes 5-6 minutes to cook and can be enjoyed as is, but we compacted it and allowed it to set so that we could portion it and lightly fry it for a full-flavoured, filling and deeply satisfying dish.

Serves 2

Calories per serving = 333 kCal

Macros per serving:

  • FATS – 19.4g
    • of which saturates 3.1g
  • CARBS – 27.1g
    • of which sugars 13.6g
  • PROTEIN – 7.8g

Ingredients:

½ cup polenta
1 tsp mustard powder
¼ tsp cayenne pepper (optional)
1 cup frozen corn kernels, defrosted
1 clove garlic, peeled and finely diced
¼ red onion, finely diced
¼ red pepper, diced
½ cucumber, diced
½ avocado, diced
1 tsp wholegrain mustard
1 lime, juiced
1 TB olive oil, plus additional 1 tsp to fry polenta
salt and pepper
1 TB coriander, finely chopped
2 handfuls rocket, to serve

Method:

  1. Cook the polenta in 400ml boiling water. It only takes 5-6 minutes, so add the mustard powder and cayenne pepper in just before all the water has evaporated and the polenta is cooked. Stir well and place into a small, greased baking dish – one that will allow the polenta to come up at least 2cm high (we used one that was approx. 12cm x 18cm). Place in the fridge for at least 15 minutes while you prepare the salsa.
  2. Put the corn in a small bowl and cover with boiling water. Cook in the microwave for 3-4 minutes. Drain and set aside to cool.
  3. Combine all the remaining ingredients in a bowl and add the cooled corn.
  4. To finish the polenta, remove from the fridge and divide into two portions. Heat a teaspoon olive oil in a frying pan and fry the polenta portions until caramelised on both sides.
  5. Place the polenta cakes onto each place and top with the salsa. Serve with rocket.

 

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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

Summer BBQ Kebabs with Mint Yoghurt Dressing

Summer is here! This means longer days, sunshine and BBQs! This is no reason to steer from your healthy way of eating, all you need is some planning ahead. These colourful chicken and vegetable skewers are perfect to take along to a BBQ, and pair well with the fresh mint yogurt. Enjoy with a side green salad.

Serves x2 / calories per serving = 259 kCal

Macros per serving:

  • FATS – 6.4g
    • of which saturates 1.2g
  • CARBS – 9.4g
    • of which sugars 8.3g
  • PROTEIN – 41g

Ingredients:

2 large chicken breasts, skinless and deboned
¼ tsp garlic powder
¼ tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
salt and freshly ground black pepper
1 tsp olive oil
1 courgette
¼ red onion
½ yellow pepper
1 tsp olive oil
¼ cup fat-free plain yogurt
5-7 mint leaves, finely chopped
squeeze lemon

Method:

  1. Chop the chicken breasts into large chunks, approximately 3.5cm pieces. Place in a bowl and sprinkle over the garlic powder, chilli powder, ground cumin and ground coriander. Season with salt and pepper and add a teaspoon olive oil. Combine everything well and set aside.
  2. Slice the courgette and chop the red onion and yellow pepper into pieces of suitable size. Add a teaspoon olive oil over the vegetables and season with salt and pepper.
  3. Skewer the chicken and vegetables onto kebab skewers and grill on the BBQ for 8-10 minutes. Alternatively, you can cook them in a preheated oven 180°C / 350°F for approximately 20 minutes.
  4. In the meantime, make a quick accompanying sauce by finely chopping mint and stirring it into the yogurt. Add a squeeze of lemon and season with salt and pepper. Enjoy the kebabs with the mint yogurt and a side salad.

 

 

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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

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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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

Chicken, Quinoa and Balsamic Drizzle

Quinoa is a great way to bulk up a meal if you are missing carbs. Its high in protein and so versatile. Here, we have roasted vegetables (with a nod to asparagus which are currently in season) and grilled chicken breasts, but the star of the show is the wickedly acidic balsamic reduction that brings all the elements together. This recipe serves 2, so if you are cooking for one, make the full recipe, and you will have leftovers to look forward to the next day.

Serves x2 / calories per serving = 411 kCal

Macros per serving:

  • FATS – 10.3g
    • of which saturates 1.6g
  • CARBS – 33.6g
    • of which sugars 18.2g
  • PROTEIN – 38.9g

Ingredients:

1 large tomato, cut into 8 wedges
80g asparagus, trimmed
1 clove garlic, peeled and sliced
olive oil (you will use 3 teaspoons in total)
½ onion, thinly sliced
1/3 cup quinoa, rinsed (65g / 2.2oz)
15g basil leaves, thinly sliced (0.7oz)
2 chicken breasts, skinless and deboned
salt and pepper
1/3 cup balsamic vinegar (80ml)
1 tsp wholegrain mustard
1 tsp runny honey

Method:

  1. Preheat the oven to 180°C / 355°F.
  2. Place the tomato wedges, asparagus and sliced garlic into a roasting pan and drizzle with one teaspoon olive oil. Roast in the oven for 30 min.
  3. Use that time to prepare the rest of the dish. Rinse and cook the quinoa according to packet instructions.
  4. In the meantime, heat one teaspoon olive oil in a pan and cook the onions until caramelised. Add to the cooked quinoa. Set aside and keep warm.
  5. Season the chicken breasts with salt and pepper and heat another teaspoon olive oil in the same pan you used for the onions. Grill on both sides until nicely browned, then add the balsamic vinegar, mustard and honey to the pan. Reduce the heat slightly and allow the balsamic mixture to reduce to a syrup, as the chicken will finish cooking through while in the reduction.
  6. Add the shredded basil to the warm quinoa and remove the roasted vegetables from the oven. Combine it all and divide the mixture between two plates.
  7. Remove the chicken from the pan and slice if you want to. Place on top the quinoa and drizzle the delicious, balsamic reduction over the whole lot.
  8. Season well and serve immediately.

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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

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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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

Lamb Stuffed Aubergines

Which meat has fewer calories, more omega-3’s and less saturated fat than beef?

It’s lamb!

Serves x4 / calories per serving = 344 cals

Macros per serving:

  • FAT – 25g
  • CARBS – 9g
  • PROTEIN – 15g

Ingredients:

  • 250g minced lamb
  • 4 aubergines
  • 75g red pepper
  • 80g red onion
  • 20g parmesan
  • 200g passata
  • 1 clove garlic
  • ½ tsp cumin seeds
  • 1/4 tsp cinnamon
  • ½ tsp paprika
  • ½ tsp dried chilli flakes
  • 4 tbsp olive oil
  • pinch nutmeg
  • salt & pepper

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How To Cook:

  1. Preheat oven to 180°c fan / 200°c electric / gas mark 6
  2. Slice the aubergines in half length ways, score the inside flesh in a lattice pattern, drizzle with the olive oil and roast on a baking tray in the oven for around 20 mins or until the flesh is soft enough to scoop out
  3. Meanwhile in a large none-stick pan heat a touch of oil before frying the onion, garlic and red pepper for 3-5 mins before adding the minced lamb. Continue to stir fry the lamb until browned. Sprinkle over the dried spices, mix well before adding the passata, season with salt and pepper, reduce the heat to a simmer, cover and leave on a low heat for 10 mins.
  4. Once the aubergine’s are cooked, leave to cool before scooping out the middle of the flesh with a spoon leaving some flesh around the sides. Spoon in the lamb mixture, top with grated parmesan then grill to melt the cheese until slightly golden.
  5. Serve with a green salad.

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