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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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

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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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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

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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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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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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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Lamb Kofta

Lamb Kofta

Lamb koftas, particularly those from ATHLEAT are packed with flavour and are just the right size to add to a salad spread such as this. A minty and zingy crème fraiche offers a refreshing and cooling balance to the spicy flavours of the kofta.

Serves 2

Calories per serving = 426 kCal 

Macros per serving:

  • FATS – 26.5g
    • of which saturates 11.8g
  • CARBS – 17.8g
    • of which sugars 9g
  • PROTEIN – 25.8g

Ingredients:

2 tsp olive oil
2 x ATHLEAT lamb kofta
100g reduced fat crème fraiche
large handful mint leaves, finely chopped
squeeze lemon juice
salt and freshly ground black pepper
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
100g cooked mixed quinoa
lemon wedges, to serve

Method:

  1. Heat one teaspoon olive oil in a large griddle pan and grill the koftas over medium-high heat until browned and cooked through. Remove and place in a warm oven.
  2. Combine the crème fraiche and finely chopped mint in a small bowl and season with lemon juice, salt and freshly ground black pepper.
  3. Divide the prepped cucumber, tomatoes, red onion and cooked quinoa (warm or cold) between two bowls or plates and place the cooked kofta on each. Serve with the minty crème fraiche and lemon wedges which should be generously squeezed over the dish.

Allergens
Milk
Wheat (present in ready-made lamb kofta)
Soya (present in ready-made lamb kofta)
Sulphites (present in ready-made lamb kofta)

Lamb Kofta

Healthy, low carb, lamb recipe

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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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Steak with Caramelised Peppers

Steak with Caramelised Peppers

Steaks do not necessarily need to be served with a creamy, calorie-laden sauce. Assuming you like your steak done medium or medium-rare, a good fillet doesn’t require an accompanying sauce at all. However, we have opted to include vegetables as our topping making it a complete meal. By caramelising and softening the peppers, this dish not only delivers on additional fibre and goodness, but it’s an attractive dish bursting with colour and flavour too.

Serves 2

Calories per serving = 407 kCal 

Macros per serving:

  • FATS – 16.5g
    • of which saturates 6.6g
  • CARBS – 9.7g
    • of which sugars 8.9g
  • PROTEIN – 52g

Ingredients:

2 TB olive oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
2 cloves garlic, peeled and finely sliced
2 x fillet steaks (175g each)
freshly ground black pepper
sea salt flakes
1 tsp flatleaf parsley, chopped to garnish

Method:

  1. Heat one tablespoon olive oil in a pan over moderate heat. Add all the peppers and cook until caramelised. Reduce the heat to low and cover with a lid, cooking them until they completely soften and wilt, stirring often. Add the garlic three-quarters of the way through.
  2. Season the steaks with freshly ground black pepper, then grill in a separate pan until browned and caramelised and done to your liking. If you have a thermometer probe, cook to 50°C and then remove from the heat to rest, where it will continue to rise to about 55°C – a perfect steak.
  3. Season the steaks with sea salt flakes and top with the mountain of caramelised peppers. Garnish with chopped parsley and serve with salad of your choice.

 

Steak with Caramelised Peppers

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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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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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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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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

img_7427

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.

img_7429 img_7430 img_7438

screenshot-2016-12-02-12-49-10

 

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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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Warm Courgette & Chorizo Salad

Slightly high in fat but super quick and easy to make from a few bits you might have lying around in the fridge.

Serves x1 / calories per serving = 365 cals

Macros per serving:

  • FAT – 26g
  • CARBS – 17g
  • PROTEIN – 21g

Ingredients:

  • 200g courgette, cut into ribbons using a vegetable peeler
  • 150g red pepper, sliced
  • 50g chorizo, sliced
  • 30g feta
  • 1 tsp olive oil
  • 1 tsp dried oregano

Warm Courgette & Chorizo Salad

How To Cook:

  1. Heat the oil in a non-stick pan and fry off the chorizo until crispy. Remove from the pan, keeping the oil in the pan and returning to the heat.
  2. Add the sliced red pepper and fry for 2 mins before adding the courgette ribbons and oregano, tossing all together and frying for just a further 2 mins until the courgette ribbons have wilted but still have some crunch.
  3. Remove the veggies from the pan, place onto a plate then top with the crispy chorizo, crumble over the feta, season with salt and pepper, a squeeze of lemon and enjoy.

 

Warm Courgette & Chorizo Salad

Warm Courgette & Chorizo Salad

 

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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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