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Low-carb Chicken Burgers

Low-carb Chicken Burgers

Burger time! Here is a recipe for low-carb ‘bread rolls’ using a clever combination of coconut flour, ground flaxseed and eggs. The burgers pictured here were made using ATHLEAT’s Sweet Chili Chicken Patties, then simply topped with sweet tomatoes and creamy avocado. If their patties are too big for you (and enormous they are at 235g each), you can make your own chicken patties by shaping 250g seasoned lean chicken mince into two equal-sized burger patties and following the recipe as is. *Macros here are calculated using the latter.

Serves 2

Calories per serving = 670 kCal

Macros per serving:

  • FATS – 40g
    • of which saturates 21.9g
  • CARBS – 14.7g
    • of which sugars 6.5g
  • PROTEIN – 50g

Ingredients:

For the burger rolls
100g coconut flour
2 TB ground flaxseed
1 tsp baking powder
generous pinch salt
2 large eggs
25g ATHLEAT coconut oil, weight at solid state
80g water

To finish the burger
1 tsp olive oil
2 x chicken burger patties
2 small tomatoes, sliced
½ avocado, sliced
lettuce leaves, washed
salt and freshly ground black pepper

Method:

  1. To make the burger rolls, preheat the oven to 180°C and grease a small baking tray.
  2. Combine the coconut flour, ground flaxseed, baking powder and salt in a bowl. Mix well to combine.
  3. The coconut oil needs to be melted after weighing out the 25g. Place in the microwave for a few seconds until completely liquid, then leave it to stand for a few minutes. Test with the tip of your finger to ensure it has cooled sufficiently.
  4. In a separate bowl, gently whisk the eggs, coconut oil and water together, then add the egg mixture to the flour mixture and combine well. Form two balls of dough and place on the tray. Bake in the oven for 35 minutes. Remove and place on a cooling tray. Once cooled, slice in half widthways.
  5. In the meantime, cook the burgers by heating the olive oil in a pan and frying both sides of the chicken patties until golden and cooked through.
  6. Build the burger with toppings of your choice – we used freshly washed lettuce, sliced tomatoes and sliced avocado. Season generously with salt and freshly ground black pepper and tuck in!

Allergens
Eggs
Wheat (may contain)

Low-carb Chicken Burgers

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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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Chicken & Chorizo bake

Chicken and Chorizo Bake

This colourful dish may look effortless, and although it’s a ‘one-pot’, it requires cooking in stages for optimum results. The smokiness of smoked paprika adds a huge amount of flavour overall and while Chorizo is no one’s first choice when it comes to lean meat, we believe everything in moderation, so we added a very small amount and cut it into smaller pieces to go further – a nifty way to get some of that smoky deliciousness in every bite. Included are cannellini beans and crispy kale, making the dish a substantial winter dinner, and the peas are a lovely sweet addition to an otherwise perfect meal. Serve the dish to the table as is, and tuck in!

Serves 2

Calories per serving = 398 kCal

Macros per serving:

  • FATS – 16g
    • of which saturates 4.4g
  • CARBS – 14.4g
    • of which sugars 3.3g
  • PROTEIN – 46g

Ingredients:

2 x ATHLEAT skinless, deboned chicken breasts
salt and freshly ground black pepper
½ tsp smoked paprika
2 tsp olive oil
170g cannellini beans, drained (1 cup)
40g Chorizo, sliced
50g kale, leaves only (stalks discarded)
40g frozen peas
zest of 1 lemon
several lemon wedges, to serve

Method:

  1. Preheat the oven to 180°C.
  2. Season the chicken breasts on both sides with salt, freshly ground black pepper and smoked paprika, rubbing the spice in well.
  3. In a pan over moderate-high heat, heat one teaspoon olive oil and brown the chicken breasts on both sides until golden and caramelised. Remove and place on a chopping board and cut each one in half diagonally. Please be mindful that the chicken would not have cooked through at this stage and that you are still working with raw chicken.
  4. Place the chicken pieces into a greased oven-proof dish and place into the oven for 10 minutes.
  5. In the meantime, place the cannellini beans, Chorizo pieces and kale into a large bowl and drizzle over the remaining teaspoon olive oil. Use your hands to toss the mixture ensuring all the elements, particularly the kale is well-coated in the olive oil.
  6. After 15 minutes, remove the chicken from the oven and add the beans, Chorizo pieces and kale to the roasting dish. Place back into the oven for 5 minutes to warm the beans through and crisp up the kale.
  7. While the dish in cooking in the final 5 minutes, add boiling water to the frozen peas and allow to stand for a few minutes. This should cook them through sufficiently and hold their colour and sweet flavour.
  8. To serve, drain and add the peas to the dish, then use a microplane to finely grate the lemon zest over. Serve with additional wedges of lemon.

Allergens
Milk (may be found in Chorizo)
Wheat (may be found in Chorizo)
Sulphites (may be found in Chorizo)

Chicken & Chorizo bake

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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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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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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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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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Apple, Fennel and Parmesan Salad with Chicken

With BBQ season upon us, it’s likely you may be looking for great, healthy ideas for side dishes. This fresh, crunchy salad has a lovely, subtle liquorice flavour thanks to the fennel, and this pairs well with the sweetness of apples. We have topped it off with shavings of Parmesan, adding the perfect salty bite. We added the option of having this as a light meal / lunch, adding a grilled chicken breast – which is a great idea if there is salad leftover from the BBQ. (Macros for both options are below.)

Serves 5-6 as a side dish

Calories per serving = 189 kCal

Macros per serving:

  • FATS – 13.9g
    • of which saturates 3.8g
  • CARBS – 8.8g
    • of which sugars 8.8g
  • PROTEIN – 5.3g

Ingredients:

juice from ½ lemon
2 Granny Smith apples
2 fennel bulbs
½ stick celery
2 TB apple cider vinegar
4 TB olive oil
salt and pepper
handful rocket leaves
60g Parmesan shavings
½ cup pomegranate seeds

Method:

  1. Squeeze the lemon half into a large mixing bowl. Core the apples and cut into matchstick-thin pieces. Add to the bowl and toss in the lemon juice to avoid discolouring.
  2. Finely slice the fennel, or use a mandolin if you have one and add to the apples. Wash and slice the celery and add to the bowl.
  3. Whisk the apple cider vinegar and the olive together in a small bowl, season with salt and pepper and add to the salad, tossing it well to coat. Add the rocket and tip into a large salad bowl.
  4. Use a small knife to shave off 60g from a block of Parmesan and add to the salad, along with the pomegranate seeds.

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With added chicken:

If you are having this salad as a light lunch for one person (with addition of chicken), simply divide the recipe above by four. Season 1 deboned, skinless chicken breast with salt and pepper and heat 1 teaspoon oil in a frying pan. Grill the chicken for several minutes on both sides until the chicken has sufficiently cooked through. Slice and add to the salad.

Calories per serving = 397 kCal

Macros per serving:

  • FATS – 21.4g
    • of which saturates 5.5g
  • CARBS – 11g
    • of which sugars 10.9g
  • PROTEIN – 37.9g

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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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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

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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

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Spicy Nut Butter Chicken

This delicious chicken dish is super easy to make and tastes amazing.  I’ve used almond butter in this recipe but you could any high quality nut butter of your liking.

Stats below are for the chicken alone…

Serves x2 / calories per serving = 266 cals

Macros per serving:

  • FAT – 12g
  • CARBS – 8g
  • PROTEIN – 34g

Ingredients:

  • 250g chicken fillets
  • 2 table spoons almond butter
  • 1 table spoon light soy sauce
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1 tsp white wine vinegar
  • 1/2 tsp chilli flakes
  • 1 clove garlic minced
  • 1 tsp grated ginger
  • 2-3 table spoons water to loosen the mixture

nut butter chicken

How To Cook:

  1. Place all the sauce ingredients into a bowl and mix well, add the chicken, coat thoroughly then leave in a fridge over night if you can, if not it’s fine to cook straight away.
  2. Heat a griddle pan or frying pan and cook the chicken fillets for 3-5 mins on each side until cooked all the way through.
  3. Serve with your favourite stir-fried or steamed veg.

Enjoy.

nut butter chicken nut butter chicken

nut butter chicken

nut butter chicken

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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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Chicken & Quinoa Soup

Perfect for a spring day, try this light spring soup packed with protein and nutrients.

x4 servings / calories per serving = 205 cals

Macros per serving:

  • FAT – 4g
  • CARBS – 17g
  • PROTEIN – 26g

Ingredients:

  • 360g chicken breast (Athleat Quality Meats)
  • 80g onion, finely diced
  • 70g celery, finely sliced
  • 100g carrot, finely diced
  • 100g courgette, finely diced
  • 50g spinach
  • 50g uncooked quinoa
  • 1 tsp paprika
  • 1 cup stock
  • 1.5 cups water
  • 1/4 lemon wedge
  • 1 tsp Lucy Bee coconut oil
  • salt & pepper

Action Reaction Training

How To Cook:

  1. Grill or oven bake the chicken until cooked through, remove from the heat and shred the chicken using a fork, season with salt and pepper then leave aside for now.
  2. In a large flat deep pan or pot, melt the coconut oil before adding the onion and paprika, cook the onion for 5 mins before adding the uncooked quinoa, mix well then pour in the stock and water and leave on a low boil for 10 mins.
  3. After 10 mins add the celery, carrot and courgette, mix well and continue to cook on a low heat for 10 mins.
  4. After another 10 mins, add the spinach and shredded chicken, add some more water or stock at this point if too much liquid has evaporated. Taste the soup and season with salt and pepper or more paprika if desired, squeeze in the lemon juice from your wedge to give the soup some zesty lightness, keep on the heat for another 3-5 mins to heat through the chicken and wilt the spinach, then it’s ready to serve.

Action Reaction Training

Screenshot 2016-04-20 12.23.21

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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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Parmesan crusted salmon with almond & lemon tender stem broccoli

If you’re not a huge fan of fish, then you must try this parmesan crusted salmon as it makes it taste truly delish!

x2 servings / calories per serving = 391 cals

Macros per serving:

  • FAT – 23g
  • CARBS – 8g
  • PROTEIN – 39g

Ingredients:

  • 220g salmon (Athleat Quality Meats)
  • 200g tender stem broccoli
  • 10g bread
  • 20g parmesan, grated
  • 10g flaked almonds
  • 1 tbsp Sukrin almond flour
  • 1 egg
  • 1 clove garlic, crushed
  • 1 wedge of lemon
  • Salt & pepper
  • 2 tsp Lucy Bee coconut oil

Action Reaction Training

How To Cook:

  1. In a small food blender, wizz together the bread and parmesan with some black pepper till you get breadcrumbs, then empty out on to a plate.
  2. Get yourself two bowls, in one bowl crack your egg and whisk it up, in the other bowl sprinkle in your flour, these are your dipping bowls to coat the salmon. The order is to dip your salmon one at a time into the flour first, get an even coat, then dip into the egg followed by the breadcrumb mix. Once you have coated both your salmons just leave on the side for now.
  3. In a small none stick pan, melt 1 tsp of coconut oil, add the crushed garlic and flaked almonds and cook on a medium heat until the almonds start to brown, then remove from the heat and transfer to a large bowl.
  4. In the same small pan, melt the remaining oil and fry the salmon fillets for around 3 mins on each side.
  5. Meanwhile, steam the tenderstem broccoli for around 3 minutes until tender, place into the bowl with the almond flakes, season with salt and pepper and lemon juice, toss well then serve immediately with the salmon.

Action Reaction Training

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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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