Recipes: The Body Bible
Feel fabulous from the inside out with these delicious and healthy recipes...
BREAKFAST // STUFFED FRENCH TOAST WITH ALMOND BUTTER AND BANANA
• 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.
LUNCH // TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS
• 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."
DINNER // ONE-POT CHICKEN AND CHORIZO
• 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."