The Body Coach aka Joe Wicks has transformed men and women the world over thanks to his The 90 Day Fat Loss Plan. So, when we heard he was coming to the UAE for the Emirates Airline Festival of Literature we got the health guru to provide a day’s worth of delicious, and healthy recipes…
Described as the Jamie Oliver of nutrition, social media star Joe Wicks is the go-to guru for healthy dishes that can be cooked in a matter of minutes and HIIT workouts that are guaranteed to burn fat. Making the most of his visit to the region we got the Body Coach to share three recipes to takes us from breakfast, lunch and dinner…
Breakfast
NUT AND MANGO SMOOTHIE
Serves 1
This fruity smoothie is ideal for a last-minute breakfast on the go. With healthy fats and a scoop of protein powder, this is way better for you than any bowl of boxed cereal. Try not to get into the habit of having smoothies every day, though. As I always say, real food wins over dust every time.
INGREDIENTS
125g sliced mango
2 tbsp almond or cashew butter
handful of ice cubes
handful of raspberries
2 tbsp full-fat Greek yoghurt
1 scoop (30g) vanilla or strawberry protein powder
100ml almond milk
METHOD
Place all the ingredients in a blender and blend until smooth.
TOP TIP: Warning! Don’t go nuts with your nuts. While they are a great source of protein, fibre and essential fats, nuts also contain lots of calories. It’s very easy to crack open a 200g bag and finish the lot without feeling full. But remember every gram of fat contains nine calories, so overeating nuts will not help with your fat loss. I recommend a snack portion of 25–30g. Also, try to get a variety of different nuts as they contain different vitamins. Almonds, walnuts and cashews are my personal favourites.
Lunch
JOE’S McLEANIE BURGER
Serves 2
Another burger recipe? Guilty. Well, I did say I love burgers. And remember a turkey is not just for Christmas – combined with all these tasty ingredients, you really won’t be disappointed with this super-lean hero burger.
INGREDIENTS
400g turkey mince
3 tsp fish sauce
½ bunch of coriander, leaves only, roughly chopped
2 tsp sesame oil
4 spring onions, finely sliced
salt and pepper
2 burger buns
2 tbsp full-fat Greek yoghurt
3 tsp chipotle paste
sliced tomato and lettuce leaves, to serve
METHOD
Preheat your grill to its highest setting.
Chuck the turkey, fish sauce, coriander, sesame oil and spring onions into a large bowl. Season generously with salt and pepper, then get your hands stuck in and work the ingredients well. The more you work the meat, the better the burgers will hold together when cooked. Shape the meat into two equal patties.
Place the patties on your grill pan or a baking tray and grill the burgers for 5 minutes on each side or until they are totally cooked through. Check by slicing into one of the patties to make sure the meat is white all the way through, with no raw pink bits left.
Meanwhile, cut your burger buns in half. Mix together the yoghurt and chipotle paste and spread over the burger buns. When your burgers are cooked, remove from the grill and build your dream burger, stacking it up with tomato and lettuce – the bigger, the better.
Dinner
GOAN FISH CURRY
Serves 2
You don’t need to go to India to enjoy a good curry. This recipe is surprisingly easy, but tastes incredible. If you’re not fond of fish, you could always use 250g of skinless chicken breast fillet instead. This is a good meal to batch-cook and freeze when you’re prepping like a boss . . .
INGREDIENTS
3 cloves garlic, roughly chopped
3cm ginger, roughly chopped
1 green chilli, roughly chopped – remove the seeds if you don’t like it hot
2 tomatoes, roughly chopped
1 tbsp coconut oil
1 red onion, diced
1 tbsp garam masala
1 tbsp ground cumin
1 x 400ml tin of full-fat coconut milk
500g haddock fillet, skinned and cut into large chunks
juice of 1 lime
½ bunch of coriander, leaves only, roughly chopped
METHOD
Blitz the garlic, ginger, chilli and tomatoes in a food processor until smooth, then leave to one side.
Melt the oil in a wok or large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala and cumin and fry, stirring continuously, for 30 seconds. Pour in the blitzed ingredients and bring to the boil before pouring in the coconut milk. Return to the boil again, then let it simmer for 2 minutes.
Add the haddock pieces to the curry, and bring back to a simmer. Cook the fish for about 3 minutes, or until it is just cooked through.
Stir in the lime juice and coriander, then serve.
Joe Wicks will be in Dubai this week for the Emirates Airline Festival of Literature, for more information visit here.
Credit: Recipes from Lean in 15 by Joe Wicks
Recipe images: ©Maja Smend
