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:

Tony Basra

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. 

Tony Basra lovely food

Tony Basra Fitness

Click here for recipe

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!

Food Demos

Fake Away Recipes

Chicken Katsu Curry

Food Chicken

Calories: 375

Macros; protein 52g, carbohydrates 15.2g, fat 10g

15g flaked almonds

Spray oil

1 boneless, skinless chicken breasts (175-200g)

Lime wedges, for squeezing over

For the sauce

Spray oil

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

200-300ml water

Method
  1. 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.
  2. 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.
  3. 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.
  4. 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

Food Lamb Kofta

Calories: 284

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

Method
  1. Place all ingredients in a bowl and mix until everything is combined.
  2. 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
  3. Cook on a really hot chargrill for around 8-10 minutes, turning regularly until fully cooked through.
  4. Serve with Cous Cous and yogurt dressing.

Yoghurt Sauce

Calories: 49

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

  1. Mix all ingredients to make a smooth sauce.

Back to What’s On

Book now for the best Sweat It Festival ticket prices!

Booking early is the only way to guarantee your place at Scotland’s boutique health and fitness event.

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