EAT­ING CLEAN

Men's Fitness - - Abs Experts -

When he’s in com­pe­ti­tion mode, Stafford pre­pares all his meals with a 40:40:20 split of pro­tein, fat and carbs. Here’s a day’s

worth of recipes from his new ebook Low Carb Fat Loss Cook Book (fit­books.co.uk) so you can do the same.

FAT-BURNING FRY-UP

2 eggs / 2 rash­ers turkey ba­con, chopped / Pinch of pa­prika / 50g sweet potato, peeled and diced / 50g red pep­per, chopped / 50g cherry toma­toes / 50g kale, torn / 3ml co­conut oil / Hand­ful of chopped pars­ley

TO MAKE

Roast the sweet potato at 180˚C/gas mark 4 for ten min­utes. Heat the oil in a pan. When hot, add the turkey ba­con, sweet potato, pep­per and toma­toes and cook un­til they begin to brown. Add the kale and pars­ley. Cook briefly, then re­duce the heat and crack the eggs into the pan. Sprin­kle the pa­prika over the egg and cook un­til the egg is done.

HAZELNUT EN­ERGY BALLS

20g choco­late whey pro­tein / 10g hazel­nuts, chopped / 10g blended oats / 1tsp raw ca­cao / 5g almond but­ter / 15ml co­conut milk / Vanilla pod seeds / Sea salt / 3ml honey

TO MAKE

Mix all the in­gre­di­ents to­gether ex­cept the chopped hazel­nuts and the co­conut milk. Con­tinue to mix while you add the co­conut milk slowly. Once the mix­ture has taken on a dough-like con­sis­tency, place it in the fridge to set. When set, sep­a­rate into 20g lumps and roll them into 20g balls. Place in a bowl with the chopped hazel­nuts and turn un­til the balls are evenly coated.

MUS­CLE-BUILD­ING VENI­SON BURGER

150g veni­son mince / 10g sage, finely chopped / 1 clove gar­lic, finely chopped / 2 por­to­bello mush­rooms / 5ml co­conut oil / 80g sweet potato / 1 egg / 1tsp rose­mary / Salt and pep­per

TO MAKE

Heat the oven to 180˚C/gas mark 4. Cut the sweet potato into thick chips, mix with rose­mary and roast for 20 min­utes. Com­bine the veni­son, sage, gar­lic and egg and form a patty. Heat the oil in a hot pan and brown the burger on each side. Re­duce the heat and cook for eight min­utes each side. Sea­son and roast the mush­rooms (stems re­moved) for seven min­utes. Use th­ese as your bun, and top the burger with rocket, tomato, shal­lots and mus­tard.

PER­FOR­MANCE FISH AND CHIPS

125g salmon / 50g crushed peas / 80g ten­der­stem broc­coli / 1tsp lemon zest / 100g swede / 1tsp mint / 1tsp rose­mary / 2tsp co­conut flour / Salt and pep­per

TO MAKE

Heat the oven to 180˚C/gas mark 4. Cut the swede into thick chips, mix with rose­mary, sea­son and roast for 20 min­utes. Place the co­conut flour into a bowl and sea­son with salt, pep­per and lemon zest. Coat the salmon, shake off the ex­cess flour, then roast for eight min­utes. Steam the peas, add the mint and crush us­ing the back of a fork. Steam the broc­coli and serve.

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