joe wicks

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Mediterranean turkey-stuffed peppers

red peppers (about 220 grams)

tbsp olive oil,

lean turkey breast mince (under 8% fat)

garlic clove, grated

tsp cumin

3-4 mushrooms, sliced

can chopped tomatoes

tomato purée

chicken stock cube

oregano

mozzarella, grated

green vegetables (spinach, kale, broccoli, mangetout

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

½ tbsp olive oil,

oregano leaves

Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.

Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.

Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.

Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don’t worry if some spills out it – it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.

Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch

Scrambled egg & feta hash

coconut oil

cherry tomatoes

spring onions

feta

eggs

tsp snipped chives

spinach

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.

Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

A protein-packed version of a classic fry-up from Joe Wicks. Pile on the steak, mushrooms and spinach for a hearty, filling start to the day

High protein breakfast

olive oil

tomatoes

turkey bacon

sirloin steak

mushrooms

Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.

Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.

While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.

Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Cashew curry

onion

garlic

ginger

green chillies

coriander

unsalted cashews

½ tbsp garam masala

chicken stock

chicken breasts

fat-free Greek yogurt

milliliters single cream (optional)

boiled

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.

Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.

Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.

Scatter with the coriander leaves and serve with the greens.

Make a batch of these finger-lickin' chicken dippers for an easy and fun family meal. Serve with rice, salad and a peanut butter dipping sauce

Oaty katsu chicken dippers

olive oil spray

tbsp cornflour

egg, beaten

porridge oats

½ tsp smoked paprika

½ tsp garlic granules

chicken mini fillets

tsp mild curry powder

garlic paste

ginger paste

coconut milk

peanut butter

tsp honey

apple juice

cornflour,

Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil and spray evenly with olive oil spray.

Put the cornflour on a small plate and season with salt and pepper. Put the beaten egg in a small bowl and season with salt. Put the oats on another plate and mix with the paprika and garlic granules. Dust the mini fillets in the cornflour, then dip them in the egg and finally roll the fillets in the oats to coat. Put them on the prepared baking tray.

Spray the top of the oaty dippers with an even coating of the oil spray and bake in the oven for 15-20 mins or until cooked through and golden on the outside.

While the chicken cooks, make the katsu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder, and garlic and ginger pastes, and cook for 1 min until fragrant. Add the remaining sauce ingredients, except the cornflour, and heat through until hot. Whisk in the cornflour mixture and allow to thicken a little before removing from the heat. Serve the dippers with the sauce on the side.

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Mediterranean turkey-stuffed pepper...

Mediterranean turkey-stuffed pepper...

Scrambled egg & feta hash

High protein breakfast

Cashew curry

Oaty katsu chicken dippers

Top 6 joe wicks recipes from across the web

The most viewed joe wicks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean turkey-stuffed pepper...

Mediterranean turkey-stuffed pepper...

Scrambled egg & feta hash

High protein breakfast

Cashew curry

Oaty katsu chicken dippers

The most viewed joe wicks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine