Get lean in 15: Fitness Coach Joe Wicks shares his top recipes

Joe Wicks, aka the Body Coach, rose to fame after his debut cookbook, Lean In 15, sold over half-a-million copies. Following the principles of his online nutrition and fitness plan, his recipes are all easy to make and designed to help you burn fat. His latest book, The Shape Plan, takes his fitness plan one step further and contains 100 new dishes. Here he shares two of his favourites.

Monkfish kebabs with tabbouleh

Monkfish kebabs with tabbouleh

Serves 1

Ingredients

50g dried bulgur wheat
250g monkfish, trimmed and chopped into 2–3cm chunks
drizzle of olive oil
salt and pepper
3 tbsp chopped parsley
2 tbsp chopped mint
2 tbsp chopped coriander
1 ripe tomato, roughly chopped
2 roasted red peppers from a jar, roughly sliced
2 spring onions, finely sliced
2 lemons
pitta bread, to serve

Method

Preheat your grill to maximum and bring a saucepan of water to the boil.
As soon as the water has boiled, dump in the bulgur wheat and cook according to the packet instructions (about 8 minutes) before draining through a fine sieve and rinsing under cold water.
Slide the monkfish onto one massive skewer or two smaller ones. Drizzle with olive oil and season with salt and pepper. Grill the monkfish for 8–9 minutes, rotating a couple of times while cooking.
Tip the drained bulgur wheat into a bowl and add the chopped herbs, the tomato (scraping in all the tomato juice too), red pepper, spring onions, the juice of 1 lemon and a generous pinch of salt and pepper. Mix the ingredients together.
Serve up the tabbouleh with the monkfish skewers on top, a final spritz of lemon juice, some grated lemon zest and pitta bread on the side.

Cinnamon French Toast

OMG cinnamon french toast

Ingredients

280g finely ground wholemeal spelt flour/ wholemeal flour
1 egg
¼ tsp ground cinnamon
1 tsp vanilla extract
1 thick slice of white bread, crusts removed
½ tbsp coconut oil
1 banana, sliced, to serve
small handful of blueberries, to serve
maple syrup, to serve

Method

Separate the yolk and the white of the egg. Add the cinnamon and vanilla extract to the yolk and whisk together until totally combined.
Whisk the egg white in a separate bowl until it becomes light and frothy. Tip the frothy white into the yolk mixture and, with a light hand,
fold in – don’t become too obsessed with completely incorporating them into each other.
Dip the bread into the mixture, turning it a couple of times for even coverage. Let the bread sit in the mixture for a minute or so, to absorb as much of the tastiness as possible.
Melt the coconut oil in a non-stick frying pan over a medium to high heat and then carefully lay the soaked slice of bread in the pan. Fry the bread for about 2 minutes on each side, keeping an eye out to ensure it doesn’t burn.
Your French toast should be gloriously golden and spongy to the touch when finished. When you are happy that it is cooked, place it onto a clean piece of
kitchen roll to remove any excess fat.
Serve up topped with banana slices, blueberries and a final drizzle of maple syrup.

Lean in 15 - The Shape Plan cover2