Top five dinners 

Here’s an article that featured on the gymbox website 

Most of my training is done in the evening so dinner is an important meal. One thing I try to stick by is making my dinner as veggie filled as possible and low  carbohydrate. My eating philosophy is everything as natural as possible. With that in mind I devised several recipes that are home favourites, but with less refined rubbish. I’ve listed my top 5, all coincidentally beginning with ‘c’ except the fish cakes , but I made it work. Enjoy!
Chicken pesto

Chinese stir fry
Chickpea daal
Chicken curry
Cakes of fish 
CHICKEN PESTO

Ingredients:
Chicken, mushrooms, bell peppers, broccoli, courgette
Half a pot of Gluten and wheat free pesto
Pine nuts
1 tbsp coconut oil
Method:
Cook chicken in coconut oil. Once cooked add broccoli mushrooms and peppers and cook until soft.
Add pesto sauce and gently warm.
Add courgetti spaghetti and cook for another 5-10 mins
Add pine nuts and serve
Pasta optional
CHICKPEA DAAL

Chickpeas
Ingredients:
Spinach, onion, 1tbsp cumin, glug of olive oil
Brown rice (optional)
Method:
Boil brown rice. In a frying pan dry fry chickpeas and onion. Add a drizzle of olive oil and add spinach. Sprinkle in the cumin and cook until spinach is wilted and chickpeas are brown.
Serve on a cup of rice.
Chinese stir fry with zoodles
CHINESE STIR FRY (with chicken or beef strips)

Ingredients:

Bell peppers, broccoli, mushrooms, beansprouts, courgette spiralised (zoodles)
For sauce: 1 tbsp honey, 2 tbsp soy sauce (sugar free), 1 tsp Chinese five spice, 2 garlic cloves crushed, 1 tbsp sesame oil, 1 tsp peanut butter (meridian)
Method:

Cook the meat in sesame oil. Add broccoli peppers bean sprouts and mushrooms.
Once all cooked, add zoodles, cook for further 5 mins
Add the sauce, heat for 5 mins and serve.
CHICKEN CURRY

Ingredients:
Coconut milk, 2 tbsp tomato purée, 2 tbsp ground almonds, 2 tsp turmeric, 2 tsp masala, 2 tsp cumin
Chicken diced, onion, garlic, coconut oil
Brown rice (optional)
Method:

Mix coconut, milk, tomato purée, almonds, turmeric, masala, cumin
Add 1 tsp water. Add chicken and marinade.
Cook onions and garlic in coconut oil. Add the marinaded chicken and cook thoroughly. Add marinade and cook until hot. Serve on quinoa or brown rice.
FISH CAKES

Ingredients:
Salmon, sweet potato, ground almonds, dill, mixed leaves
Method:

Boil sweet potato until soft and mash. Bake salmon. Mix mash and salmon. Add ground almonds until mix starts to turn into a dough. Add dill and make into patties. Bake in oven until they turn solid.
Serve on bed of leaves
For more nutrition and training advice check out Sofie’s 

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