THE VEGETARIAN JOE’S VEGETARIAN TAKE ON LEAN IN 15
FITNESS coach Joe Wicks and his Lean In 15 cookery books are, undoubtedly, a phenomenon. Creator of the 90 Day Plan, Joe, aka The Body Coach, is known for his curly locks, popular HIIT Instagram videos, and generally encouraging people to change their bodies and lifestyles without going hungry.
Normally a protein-charged, chicken breast fiend, the 32-yearold – who hails from Epsom, Surrey, and also became a dad last summer when he and his partner, Rosie Jones, welcomed their baby daughter Indie – has now ventured into the world of vegetarianism.
Veggie Lean In 15 is the latest instalment in Joe’s hit series
– and we thought we’d put it to the test, to see how his plantbased recipes would suit the taste buds of a committed vegetarian, a self-confessed carnivore, and a veggie-curious, low-consumption meat-eating flexitarian.
Here’s what happened...
Claire Spreadbury tested: Avo and berry breakfast pot.
“I’ve been a vegetarian for over a decade and am a fan of Joe Wicks’ meal and fitness plans, so was pleased to see him release a veggie cookbook.
“His avo and berry breakfast pot looked nice and straightforward, and I’ve always been intrigued by using avocado in dishes that aren’t savoury.
“Bunging half an avocado in a blender with some frozen berries, a banana and two dollops of natural yogurt is my kind of easy cooking – if you can even call it that. I blitzed it up the night before and toasted some oats and seeds ready for the morning, when you bung it altogether with a drizzle of honey and a spoonful of almond butter.
“The results are delicious. Maybe it’s because there’s only half an avocado in the recipe, but it’s totally undetectable.
It tastes like a fruity smoothie, bulked out with oats, and the almond butter is lovely.
“The portion is massive – easily shareable, or you could put it in a massive bottle, sup on it all morning and only need a tiny lunch, so it’s great for anyone looking for a healthy, grab-and-go brekkie. And even better, it takes about 10 minutes tops to make.”
THE FLEXITARIAN
Ella Walker tested: Peri-peri halloumi burgers.
“As a flexitarian, I do eat meat, but not very often, and usually only when eating out, plus, as a general rule, I don’t buy beef to cook with. So, if I’m going to eat a beef pattie, I’d rather go to an actually burger joint (Honest Burger, Five Guys, McDonald’s, etc) and order a proper one.
“Wicks’ halloumi version sounded so swift, I relented on my ‘no at-home burgers’ rule. And swift they were; once you’ve toasted your bun, sliced up a tomato and snapped the leaves off a cos lettuce, you’re practically done. The added gherkins in mine were my idea.
“After that, all that’s left to do is dunk a block of halloumi in a few tablespoons of shopbought peri-peri sauce.
“I then made the error of throwing my marinated halloumi slices on a hot griddle rather than in a non-stick pan as specified, so they ended up a little crispier than anticipated. Don’t make my mistake. Wicks knows best. Once extricated though, it was pretty delicious.
“We drenched the buns in a peri-peri/mayo mix, so if you’re not into spiciness, you may struggle, but for a quick midweek meal, it was spectacularly speedy, cheap and filling.”
THE CARNIVORE
Jenny Stallard tested: My Lovely Lasagne.
“I’ve never cooked a Joe Wicks recipe, but I love pasta, so this seemed right up my street.
“As a veggie dish, I was a little confused as to why it required vegetarian hard cheese but used milk, but then realised it was to avoid rennet, an enzyme used in the cheese-making process, and often taken from calves’ stomachs. Luckily, there are veggie options available.
“We doubled the ingredients so it’d serve two, and there was plenty to go around. This was fun to make: First of all, you fry off asparagus, garlic and frozen beans, nice and easy. Then mix pesto and mascarpone, and layer with the lasagne, then top with grated cheese and a milk/ mascarpone mix, and bake.
“I’d worried it’d be dry, but it was quite the opposite – in fact, I would be tempted to dial down the pesto to reduce oiliness. Baking the lasagne takes more than the famous ‘15 minutes’ Wicks trades on, but 35 minutes in the oven and this was raring to go. The verdict? It was very satisfying and felt way more indulgent than the calorie count implies. I’d definitely make it again, but probably using regular pasta – I found the lasagne a bit ‘faffy’ to layer.”
■ Veggie Lean In 15: 15-minute Veggie Meals With Workouts by Joe Wicks is published by Bluebird, priced £16.99. Available now.
JOE WICKS’ VEGGIE LEAN IN 15 HAS ARRIVED. WE PUT THREE RECIPES TO THE TEST...