Fuel your body with food
Be inspired to set new fitness goals for 2020 with the demos and talks at Sweat It Festival.
A great Team of experts are on hand to showcase and give you some tips and tricks, to help you achieve your health and wellbeing goals with the right food. You can book into the sessions in advance and booking information will be live on the website in April. Each Expert will run a 30 minute session with something for everyone on nutrition, healthy eating and cooking skills and ideas on tasty treats.
Recipes from 2019:
He explains, “As a personal trainer, I help a group of different clients who have their own distinct goals. These range from weight loss or gain, body fat reduction, improving strength or just having a healthier wellbeing. The important thing for me is to not only help my guys achieve their goals, but also make them think about how maintaining better eating and lifestyle habits ultimately leads to a happier, contented self. I’m no ball buster – just a happy guy imparting my unique fitness philosophy. That’s why I came up with the tag line: Get Fit, Eat Well, Be Happy.”
Tony cooked up broccoli rice and chicken tortilla wrap.
Tennent’s Training Academy
Tennent’s Training Academy took us through some great food ideas on creating healthy takeaways know as fakeaways.
They are a dedicated Hospitality Industry based Training Academy in Scotland offering a fresh approach to learning new skills with exciting cookery classes, legislative hospitality trade courses and inspirational teaching in a unique environment. The courses offered are delivered by Award Winning and Industry Experts. With over 40 courses to choose from, designed to suit beginners as well as those more experienced in the hospitality trade, our team of professional tutors and The Cook School’s Award Winning Scottish Chef, passion and fun!
Fake Away Recipes
Chicken Katsu Curry
Macros; protein 52g, carbohydrates 15.2g, fat 10g
15g flaked almonds
1 boneless, skinless chicken breasts (175-200g)
Lime wedges, for squeezing over
For the sauce
½ medium onion, roughly chopped
2 garlic cloves, finely chopped
Thumb-sized piece ginger, peeled and finely chopped or grated
2 tsp medium curry powder
1 star anise
¼ tsp ground turmeric
½ tbsp plain whole meal flour
- Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Spray the chicken on both sides with the oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 15-18 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
- Meanwhile, make the sauce. Heat a little oil in a medium non-stick saucepan and add the onion, garlic and ginger. Gently sautéfor 4-6 mins or until softened and lightly browned, stirring occasionally.
- Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 200ml water to the pan, stirring constantly.
- Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth, adding more water if needed. Adjust the seasoning to taste.
Vegetable Lamb Koftas
Macros; protein 23g, carbohydrate 2.4g, fat 20g
100g minced lamb
½ tsp cumin
pinch of sea salt and black pepper
1 tsp dried coriander
2 cloves of garlic, crushed
5 fresh mint leaves, finely chopped
¼ medium carrot, grated
¼ medium courgette, grated
- Place all ingredients in a bowl and mix until everything is combined.
- Divide in to 3/4 balls and then roll each out in to sausage shapes and carefully thread them on to wooden skewers. Make sure the skewers have soaked for 30 minutes so they don’t burn. Or use bamboo skewers. Then place in the fridge for around 30 minutes to firm up
- Cook on a really hot chargrill for around 8-10 minutes, turning regularly until fully cooked through.
- Serve with Cous Cous and yogurt dressing.
Macros; protein 3.3g, carbohydrate 4.4g, fat 2.2g
75g natural yoghurt
Squeeze of lemon juice
1 garlic clove, crushed
Salt & pepper
Chopped parsley or dill
Cayenne pepper, pinch
- Mix all ingredients to make a smooth sauce.
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