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‘I lost 25 kg by eating well, now you can too with my recipes’

The MasterChef star has wowed fans after going from dad bod to hot bod, and he tells The People that it was the power of good, nutritious food that fueled his transformation

But he didn’t lose weight by cutting out food.

The telly host said: “I did it by filling myself up at every meal time with healthy, nutritious food.

“There is no way of exercising off a bad diet. Use your conscience as a guide – it knows when you’re eating and drinking the wrong things.

“Every one of these recipes has been scrutinised by a ­nutritionist. If you want to start the New Year leaner, take these recipes as a guide.”

Get slim in 2021 while still eating fabulous food with these lip smacking dishes that won’t bust your calorie count.

Choose one breakfast, lunch and dinner every day to still feel like you’re festive feasting – while staying trim.

Breakfast

Sweet potato pancake

Serves 1. Equipment needed: frying pan

These filling pancakes would be a delicious weekend brunch

Ingredients:

1 medium sweet potato, boiled and mashed

1 scoop vanilla protein powder

1 egg

½ tsp ground ginger

½ tsp cinnamon

100 ml almond milk

1 tbsp flour

1 tsp coconut oil

4 tbsp yoghurt

1 handful blackberries

Method:

Add all of the ingredients – apart from the oil, yoghurt and blackberries – to a bowl and mix.

Add the coconut oil to a pan and let it melt fully before adding the pancake mix to the pan.

Allow the pancakes to cook one side for a couple of minutes before flipping and cooking the other.

Serve the pancakes with the yoghurt and blackberries.

Turkey egg muffins

Serves 2. Equipment needed: jug or bowl, mould, spoon and whisk

Turkey is one of the healthiest meats, it’s not just for Christmas!

Ingredients:

4 eggs

50g cooked chestnuts, chopped

¼ red onion, chopped

3 slices of turkey bacon, chopped

3 button mushrooms, chopped

40g peas

Method:

Pre-heat the oven to 200ºC.

Whisk the eggs in the jug or bowl before mixing in all of the other ingredients.

Pour the egg mix into the circular mould and then bake it in the oven for 20 minutes.

Lunch

Pork, pear and walnut salad

Serves 2. Equipment needed: bowl, spoon, frying pan

This light meal is top restaurant standard

Ingredients

For the salad:

1 tbsp olive oil

280g diced pork

180g tinned pear, cut

into quarters

30g walnuts

1 handful of rocket

For the dressing:

1 tsp honey

1 tsp Dijon mustard

1 tsp balsamic vinegar

1 tbsp olive oil

Method:

Put 1 tbsp oil in a pan and let it heat before adding the pork and

cooking it for around 8 minutes.

To make your dressing, add all of the ingredients together and mix.

Assemble your salad by mixing the rest of the ingredients together then add the dressing.

Parsnip and carrot salad

Serves 2. Equipment needed: 2 bowls, 2 spoons

Root veg is the star of the show in this vibrant dish

Ingredients:

1 tbsp olive oil

1 tsp mint sauce

250g brown rice, cooked and cooled

1 parsnip, grated

3 tbsp pomegranate

2 tbsp dried cranberries

2 tbsp chopped walnuts

60g cooked and chopped chestnuts

2 carrots, grated

Method:

Start by making a dressing by mixing the olive oil with the mint sauce.

In a bowl, mix the rice, parsnip, pomegranate, cranberries, walnuts and chestnuts together.

Grate some carrot over the top, then add the dressing to your bowl.

Dinners

Glazed salmon with a winter slaw

Serves 2. Equipment needed: baking dish, bowl x 2, spoon

Gregg Wallace loves this zingy fish dish

Ingredients:

2 tbsp Greek yoghurt

2 tbsp mayonnaise

1 tbsp horseradish

½ tsp fennel seeds

2 carrots, chopped

¼ white cabbage, finely chopped/shredded

¼ red cabbage, finely chopped/shredded

2 cooked beetroot, chopped

2 tbsp marmalade

1 tbsp sesame oil

1 tbsp soy sauce

2 salmon fillets

1 handful of dried cranberries

Method:

Pre-heat the oven to 190ºC. In a bowl, mix together the yoghurt, mayonnaise, horseradish and fennel seeds.

Add the carrot, both lots of cabbage and beetroot and mix well together.

In a separate bowl,combine the marmalade, sesame oil and soy sauce to make your glaze.

Place the salmon in a baking dish and pour the glaze over the top.

Pop the salmon in the oven for approximately 15 minutes.

When cooked, serve it with the dried cranberries as a tasty garnish.

Orange baked chicken

Serves 4. Equipment needed: Ovenproof dish

There are more delicious recipes on Gregg’s new app

Ingredients:

½ pint chicken stock 

1 tbsp olive oil

1 tbsp honey

1 tsp garlic granules

¼ pint orange juice

4 chicken thighs

2 carrots, chopped

1 red onion, chopped

1 orange, sliced

1 handful of tarragon

1 cup brown rice

1 bowl peas

Method:

Pre-heat the oven to 190ºC.

Mix the chicken stock, olive oil, honey, garlic granules and orange juice together.

Grab your ovenproof dish and add the chicken thighs, carrots and onion.https://get-latest.convrse.

Pour the orange juice mixture over the top.

Pop an orange slice on each chicken thigh and sprinkle some tarragon over the whole dish.

Put the dish on the lid – or some tin foil, if it has no lid – and cook in the oven for about 30 minutes.

Serve with the rice and peas on the side.

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