On the final week of Push Pull 2, you’ll need optimum fuel for optimum performance. Start with these Mindful Chef recipes, which have been designed to help you power up in the Strength studio.
Brazil nut, artichoke & pesto lentils
Here we’ve jazzed up an old favourite – pesto – by swapping pine nuts for Brazil nuts. The herby drizzle is the perfect partner for a light, Mediterranean combo of lentils, sun-dried tomatoes, artichoke and peppery rocket.
Ingredients (Serves 2)
- 100g artichoke hearts
- 120g cherry tomatoes
- 1 garlic clove
- 240g lentils in water (drained)
- 2 tbsp vegan basil pesto
- 30g Brazil nuts
- 40g rocket
- 4 tsp oil
- 60g radishes
- 60g sundried tomatoes
Macros
66g carbs • 52g fat • 34g protein
Method
1. Cut the cherry tomatoes in half. Thinly slice the radishes and crush or finely chop the garlic.
2. Slice the artichoke hearts into quarters and slice the sundried tomatoes in half. Drain and rinse the lentils.
3. In a medium sized pan, heat 1 tsp oil on a medium heat and add half of the garlic and cook for 1 minute. Add the cherry tomatoes, sundried tomatoes and artichokes to the pan for 2 mins, then add the lentils and cook for 5 mins, stirring occasionally. Remove from the pan and leave to cool in a bowl for 5 mins.
4. Meanwhile, to make the dressing; finely chop the Brazil nuts and mix with the basil pesto, remaining garlic and 1 tbsp olive oil. Mix well and season with sea salt and black pepper.
5. Add the rocket, sliced radishes and Brazil nut dressing to the bowl with the lentils and stir to combine.
6. Serve the Brazil nut, artichoke and pesto lentils on two warm plates.
Caribbean-style chicken & charred corn salsa
A holiday on a plate! Free-range, jerk-spiced chicken breasts, charred sweetcorn and a zippy lime salsa pair deliciously with crisp little gem, juicy cherry tomatoes and generous slices of avocado.
Ingredients (Serves 2)
- 120g cherry tomatoes
- 120g sweetcorn (pre-cooked)
- 1 avocado
- 1 gem lettuce
- 1 lime
- 1 tbsp jerk seasoning
- 1 tbsp oil
- 2 spring onions
- 2 x 170g chicken breast
- 60g radishes
Macros
44g carbs • 46g fat • 52g protein
Method
1. Place the chicken breasts in a bowl with 2/3 of the jerk seasoning, a pinch of sea salt and 1/2 tbsp oil and mix well.
2. Heat a griddle pan (or frying pan) on a medium-high heat and cook the chicken breasts for 8-10 mins each side or until cooked through and the juices run clear. In the last 5 mins of the chicken cooking, drain the sweetcorn and add to the pan and cook until turning golden and chargrilled.
3. Meanwhile, thinly slice the spring onions, removing the root ends. Slice the cherry tomatoes in half and finely slice the radishes. Peel and de-stone the avocado and thinly slice.
4. To make the sweetcorn salsa; place the chargrilled sweetcorn in a bowl with the spring onions, the juice from the lime (to taste), remaining jerk seasoning and 1/2 tbsp olive oil. Season with sea salt and black pepper.
5. Roughly chop the gem lettuce, removing the root end and place in a bowl with the cherry tomatoes, avocado, radishes and half of the sweetcorn salsa. Toss gently and spoon out onto two plates.
6. Thinly slice the chicken breasts and place over the salad and spoon over the remaining sweetcorn salsa.
Share article
