HOW TO MAKE JOE WICKS’ AVO AND BERRY BREAKFAST POT
For a healthy start to the day.
This quick brekkie can be made ahead, says The Body Coach, Joe Wicks: “You can blitz the fruit and yoghurt the night before and keep it in the fridge.”
- 1/2 avocado, flesh scooped out
- 1 small banana, roughly chopped
- 2 handfuls of mixed frozen berries
- 2tbsp natural yoghurt
- 1 1/2tbsp rolled oats
- 1 1/2tbsp mixed seeds
- 1tbsp almond butter
- Drizzle of honey
1. Place the avocado, banana, frozen berries and natural yoghurt in a blender and blitz with a splash of water until smooth. Tip into a bowl or pot to take to work.
2. In a dry frying pan over a medium heat, toast the oats and seeds until the seeds start to pop. Take off the heat.
3. When you’re ready to eat, top the avocado berry pot with the toasted oats and seeds, almond butter and a drizzle of honey.
HOW TO MAKE JOE WICKS’ PERI-PERI HALLOUMI BURGER
A super speedy mid-week dinner.
A fiery, cheesy, salad-stuffed burger? You won’t miss a Maccy D’s in the least, with this ‘fast food’ recipe from The Body Coach. And it couldn’t be easier to chuck together…
- 3tbsp peri-peri sauce
- 100g halloumi, cut into four slices
- 1tbsp mayo
- 1 baby gem lettuce
- 1 medium tomato
- Burger bun
1. Pour two tablespoons of the peri-peri sauce into a shallow bowl. Add the halloumi slices to the bowl and turn them so that both sides are covered in the sauce. Leave to marinate for a few minutes.
2. While your cheese is marinating, stir the remaining peri-peri into the mayo. Separate the lettuce leaves and slice the tomato into rounds.
3. Warm a dry non-stick frying pan over a high heat. When it is hot, chuck in the halloumi slices. Dry-fry for two minutes on each side, spooning any of the leftover marinade over the cheese as it cooks so that it becomes sticky and crisp. Take off the heat.
4. Toast your burger bun, then spread the base with the spicy mayo. Stack in the halloumi, lettuce and tomato.
HOW TO MAKE JOE WICKS’ LOVELY LASAGNE
A meat-free pasta feast.
The Body Coach does note that this may take you longer than 15 minutes to whip together (well, it is a lasagne), but it should be worth it.
Give it a go…
- 1tbsp olive oil
- 1 clove garlic
- 100g asparagus, each cut into three pieces
- 100g frozen peas
- 100g frozen broad beans
- 100g pesto
- Zest of 1 lemon
- 150g mascarpone
- 50g vegetarian hard cheese, finely grated
- Salt and pepper
- 6 lasagne sheets
- 4tbsp milk
- Green salad, to serve
1. Preheat the oven to 180oC (fan 160oC, gas mark 4). Grab yourself a smallish ovenproof dish.
2. Heat the olive oil in a frying pan over a medium heat. Crush in the garlic clove and tip in the asparagus. Cook for two minutes, then stir in the frozen peas and broad beans. Cook for another minute until the peas and broad beans have thawed.
3. Take the pan off the heat and chuck the greens into a bowl. Mix through the pesto, lemon zest, 100g mascarpone, half the grated cheese and some salt and pepper.
4. Spoon a third of the mix into the ovenproof dish, then top with two sheets of lasagne. Repeat the process until all the filling and pasta are used up. For the final layer, mix the remaining mascarpone with the milk. Pour this over the top of the pasta sheets and sprinkle over the remaining hard cheese.
5. Bake for 35-40 minutes until the pasta has no resistance when you prick it with a fork. Leave to rest for five minutes before diving in. Serve with a green salad.
Veggie Lean In 15: 15-minute Veggie Meals With Workouts by Joe Wicks is published by Bluebird, priced £16.99. Available now.