Welcome to our recipes page!
Our specialist team of coaches have put together some easy and quick recipes that won't break the bank. Click on the recipe item for the ingredients list and method.
3 egg whites
15g Parmesan cheese (grated)
15g Cheddar cheese (grated)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon pepper
64g Fresh mushrooms (sliced)
30g green pepper (chopped)
15g onion (chopped)
1/2 teaspoon olive oil
64g Fresh spinach (roughly torn)
In a small bowl, beat the egg and egg whites.
Add the parmesan and cheddar cheeses, salt, pepper flakes, garlic powder and pepper; mix well and set aside.
In a non-stick frying pan, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender.
Then add the spinach; cook and stir until spinach is wilted.
Add the egg mixture to the frying pan and as the eggs set, lift the edges to allow uncooked portion flow underneath.
Once fully cooked through the edges have browned, cut into wedges and serve immediately.
½ tablespoon on olive oil
½ small onion (sliced)
½ small red pepper (sliced into thin strips)
1 clove of garlic (halved)
227g can of chopped tomatoes (undrained)
½ teaspoon of smoked paprika
2 teaspoons of red wine vinegar
210g can of butter beans or chick peas (drained)
¼ teaspoon of sugar
1 slice of seeded bread (or wholemeal bread)
2/3 sprigs of parsley chopped for garnish (if desired)
Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, for around 10-15 mins.
Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar
Bring to a simmer and cook for a further 10-15 mins or until slightly reduced and thickened.
Toast the bread, rub with the remaining garlic and drizzle with a little oil.
Spoon the beans over the toast, and scatter over the parsley (if desired)
1. Heat oil in a large pot. Add the chopped onion, minced garlic and cook for 2 3 minutes, until soft.
2. Add salt and vegetables and heat for 1 - 2 minutes more. Do not let them brown.
3. Add vegetable stock and can of chopped tomatoes. Bring to a boil, stir, reduce heat, and simmer until vegetables are tender - 8 to 12 minutes.
4. Serve with a wholegrain bread roll.
4 skinless chicken breasts
2 tbsp extra virgin olive oil
salt and freshly ground black peppet
2-3 hearts of cos or romaine lettuce shredded
8 flour tortilla wraps
Flatten the chicken breasts slightly with a meat mallet.
Brush with olive oil and season.
Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest.
Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.
4 Thick slices wholemeal or mixed grain bread
1/4 cup (110g) reduced fat hummus
1/2 small ripe avocado (peeled and chopped)
1 teaspoon lime juice
Pinch sea salt
60g fat-free semi-dried tomatoes, (finely chopped)
30g wild rocket leaves
Olive oil cooking spray
Spread 2 slices bread with hummus.
Roughly mash the avocado, lime juice and sea salt in a bowl.
Spoon avocado mixture over hummus.
Top with tomatoes and rocket.
Cover with remaining bread.
Lightly spray sandwiches on both sides with oil.
Heat a non-stick frying pan over low heat.
Add sandwiches and lightly press down with a spatula.
Cook for 2-3 minutes each side until golden and crisp.
Cut in half and serve.
freshly ground black pepper
600 g baking potatoes
1 tablespoon olive oil
Preheat the oven to 200ºC/400ºF/gas 6.
Wash 4 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (no need to peel them)
Cut each sweet potato in fries, by cutting the sweet potato in half and then into smaller fries
Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika
Drizzle with 1 tablespoon of olive oil, then toss everything together to coat
Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through
Leave to sit for a couple of minutes, to make it easier to remove them, then use a fish slice to transfer them to a serving dish