You’ve probably heard of Lean In 15, the books written by Joe Wicks who calls himself ‘The Body Coach’ has taken the health and fitness world by storm after becoming famous on Instagram for his stupidly easy meal and fitness ideas. He’s written two books now, both of them jam-packed with delicious healthy recipes that can be made in less than half an hour, great health tips and HIIT workouts too.
I’ve always loved cooking, it’s one of the few hobbies that I really enjoy and that I’m actually pretty good at, but whenever I’ve brought or been given cook books in the past they always ended up on a shelf somewhere and never touched again. However I can honestly say that I have used Joe Wick’s first Lean In 15 book almost every week since buying it over a year ago. The recipes taste absolutely amazing, they’re super cheap and easy to make and they’re all so healthy. Perfect if you’re busy and work late.
I’ve picked my top three recipes from the first book (I’ve not yet got the second book in the series *ahem* Christmas present ideas guys..), they’re all really easy and taste amazing. You can adapt them too, which I love.
1. Chicken with Smoked Paprika and Almonds
This is my favourite! It’s full of flavour and probably one of the easiest dinners you can make on a weeknight. I’ve mixed this recipe up a few times and made it various different ways – this is one of those great recipes where you can both add and take away ingredients and really make it your own!
Ingredients (serves 2):
• 1 tbsp coconut oil (olive oil is also fine)
• 1 red onion (white onion works too if you don’t have any red ones)
• 2 cloves of garlic
• 2 red peppers
• 4 tsp of smoked paprika
• 2 x 240g chicken breast fillets
• 5 cherry tomatoes or 1 tin of chopped tomatoes works just as well
• 40g blanched almonds (sometimes I leave the almonds out completely if I’m in a rush)
• Large handful of baby spinach
• Salt and pepper to taste
Mix it up and add:
• Tender stem broccoli
Fry the onion, garlic and pepper in the oil over a medium heat and once softened add the smoked paprika, mix around and add the chicken (and chorizo if you’ve decided to mix it up!) and tomatoes. Turn the heat up to high and stir regularly until the chicken is cooked through. Stir in the almonds and baby spinach and cook for a further 2 minutes until the spinach has completely wilted. Plate up and serve with your choice of veg!
2. Thai Green Curry
Another classic. I’ll be honest and say I’ve never included the aubergine in this recipe because I’m not a huge fan of it, and I also tend to use chicken instead of prawns. Give it a go and see what works for you.
Ingredients (serves 4):
• 2 tbsp coconut oil (olive oil is also fine)
• 1 small aubergine (optional in my opinion)
• 2 tbsp Thai Green Curry paste
• 1 x 400ml coconut milk (full fat)
• Handful of baby sweetcorn
• 450g king prawns (raw) or chicken breast
• 1/2 bunch basil (leaves only, roughly chopped)
• 1/2 bunch coriander (leaves only, roughly chopped)
• 1 red chilli, roughly chopped
• Cauliflower rice (healthier option)
Fry the aubergine, chicken (if using instead of prawns) and star anise in the oil for a couple of minutes (or until the chicken starts to brown), stir in the curry paste and add half of the the tin of coconut milk. Mix together and turn the heat up to high. Pour in the rest of the coconut milk and then half fill the empty tin with water, slosh around and pour this in too. Add the sweetcorn and bring to the boil, simmer for 3 minutes and then add the prawns (if using) and continue to cook until the chicken or prawns are fully cooked through. Remove the pan from the heat and add in the fish sauce, lime juice, the herbs and the chilli. Serve!
3. Joe’s Chicken Pie
You have probably already heard about this recipe, it recently featured on Joe Wick’s one-off TV show and soon everybody wanted to try it – including me! I gave it ago a couple of weeks ago and it tasted amazing!
• 2 large knobs of butter
• 200g mushrooms (any kind)
• 4 x 250g chicken breasts
• 2 large handfuls baby spinach
• 6 sheets of filo pastry (I’ve also tried this with puff pastry and it works well too)
Preheat your oven to 190 C (gas mark 5) and heat the butter in a large pan over a medium heat. Add the leek and mushrooms and fry for a few minutes until softened. Turn the heat to high, add the chicken and fry for another couple of minutes. Pour in chicken stock and allow to simmer. Meanwhile mix tne cornflour with 2 tablespoons of water until smooth and then pour into the pan along with the cream. Bring to the boil and continue to cook until the sauce thickens. Stir in the spinach and pour into a pie dish. Leave to cool for a while, then place roughly crumpled filo pastry sheets on top of the chicken filling in the pie dish until completely covered. Drizzle with olive oil and bake in the oven for 20 minutes. Ta-dah!