Recipes: The Body Bi­ble

Feel fab­u­lous from the in­side out with these de­li­cious and healthy recipes...

No. 1 Magazine - - CONTENTS -



• 2 slices of rye or whole­grain bread

• 2 tbsp al­mond but­ter

• 1⁄2 ba­nana, thinly sliced

• 1 free-range egg

• 1⁄2 tsp ground cin­na­mon

• 50ml unsweet­ened al­mond milk • co­conut oil, for fry­ing

• fresh berries and Greek yo­gurt, to serve (op­tional)

1 Slice the bread into halves and layer up the bot­tom halves with your al­mond but­ter and ba­nana slices, then sand­wich to­gether with the top half.

2 In a shal­low dish, whisk to­gether the egg, cin­na­mon and al­mond milk un­til fully com­bined, then soak both sides of your sand­wiches un­til well coated and moist.

3 Heat a lit­tle co­conut oil in a non-stick fry­ing pan then gen­tly lay your sand­wiches in to fry for about 4 min­utes on each side.

4 Plate up and top with fresh berries and a ta­ble­spoon of Greek yo­gurt, if you like.



• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp honey

• 1 thumb-sized piece of fresh gin­ger, grated

• 400g lean diced steak, with fat trimmed

• 1 large pak choi, shred­ded

• 1 large hand­ful of kale, shred­ded

• 1 spring onion, sliced

• 1⁄2 cu­cum­ber, de­seeded and diced

• 1 tbsp sherry vine­gar

• 1 tsp olive oil

• 1 tsp soy sauce

• 1 red chilli, de­seeded and

• thinly sliced (op­tional)

1 Cre­ate your mari­nade by mix­ing the soy, mirin and honey with half of the gin­ger and pour it over the steak, leav­ing to mar­i­nate for about an hour. 2 Mix the pak choi, kale, spring onion and cu­cum­ber and toss with the sherry vine­gar, the olive oil, the re­main­ing gin­ger and the soy sauce and as­sem­ble in a serv­ing bowl. 3 Us­ing small skew­ers, thread about four steak pieces on to each skewer and then sear in a hot fry­ing pan for about 2 min­utes on each side. 4 Once all the steak has been cooked, serve with the salad. Fin­ish with a sprin­kling of chilli, if us­ing.

“The sweet aroma of al­mond and ba­nana is the ul­ti­mate treat. This is a lux­u­ri­ous and de­li­cious break­fast and is a real week­end favourite for me.” “I love the Asian flavours in this dish and the steak is a great source of pro­tein for post-work­out fuel."



• co­conut oil, for greas­ing and fry­ing

• 4 skin­less chicken thighs

• 1 small red onion, cut into wedges

• 100ml chicken stock

• 30g chorizo, cut into small chunks

• 1 tsp chopped fresh rose­mary

• 100g as­para­gus

• sea salt and freshly ground black pep­per

1 Pre­heat the oven to 200°C/400°F/ Gas Mark 6.

2 Lightly grease a bak­ing dish with a lit­tle co­conut oil and then place the chicken thighs into the dish.

3 Tuck the onion wedges un­der­neath the thighs, then sea­son each thigh well with a good grind of pep­per and a pinch of salt.

4 Pour the chicken stock into the dish then place in the oven to cook for about 30 min­utes.

5 Once 30 min­utes is up, add the chorizo then place back in the oven and cook for a fur­ther 15 min­utes.

6 Re­move the chicken from the oven and top with the rose­mary. Re­duce the heat slightly, give the dish a good stir, be­fore plac­ing back into the oven for a fur­ther 10 min­utes.

7 Mean­while, heat a small amount of co­conut oil in a fry­ing pan and gen­tly fry the as­para­gus, sea­son­ing it with salt and pep­per. Cook un­til slightly browned and soft­ened then re­move and serve along­side the chicken.

“This is a ver­sa­tile recipe that can be prepped in ad­vance and any left­overs stored for lunches. The chorizo pro­vides a de­li­cious amount of flavour to re­ally spice up this chicken dish."

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