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Veggie chilli

Veggie chilli

This is a great winter warmer! Super easy – super quick – and full of lots of plant based goodness! You can make a huge batch and take some in for lunch the next day.

The beauty of a chilli is the different variations you can do. Add kidney beans, quinoa, chickpeas, different spices! You can serve it with a jacket potato, roasted veg, rice or cauliflower rice! If you are missing the texture of meat, then a great addition is Quorn –

https://www.quorn.co.uk/products/meat-free-mince.

 

Serves 4

2 sweet potato’s

1 Teaspoon Cayenne pepper

1 Teaspoon ground cumin

Oliver Oil

Onion

1 red pepper, 1 yellow pepper

2 cloves of garlic

1 fresh red chilli

2 x 400g tinned beans (kidney works best but you could use chickpea, or cannellini)

2 x 400g tins of plum tomato’s

 

Preheat the oven to 200˚C/400˚F/gas 6.

Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.

Sprinkle with a pinch each of cayenne, cumin, sea salt and black pepper, drizzle in oil. Roast for 40 minutes until tender.

Peel and roughly chop the onion, garlic, and peppers and deseed and finely chop the chilies.

Heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, peppers, and garlic, and cook for 5 minutes.

Add the spices and chili, and cook until softened!

Add the beans and tomato’s and ix them around so everything is submerged! Bring to the boil and then reduce the heat and leave this for approx. 25 mins.

When the roasted sweet potato is finished stir this through – serve with your chosen side dish!

 

 

 

 

 

 

 

Veggie Shepherds Pie !

Another delicious winter warmer – great for all the family to enjoy! Throw in all your left over veg at the end of the week or make a huge batch to have for lunches with a salad. One of my favourite dinners served with some green veg!

Serves 4

3 sweet potatoes’ (you can also use normal potato’s, or parsnips although you will need more of these to create the topping- basically anything you can mash!)

2 x 400g tinned tomato’s

Teaspoon cumin (ground)

Teaspoon Turmeric (ground)

1 garlic clove

1 onion

300g mushrooms

1 large courgette

Bread crumbs – optional

 

(You can also add in the Quorn mince from the chili recipe if you want a meaty texture/taste!)

 

Boil the potatoes (or whatever you have chosen to be your topping) until they are soft.

Whilst these are cooking chop the onion, courgette, garlic and mushrooms roughly into small pieces and add with the spices into a large pan until the vegetables are almost all soft! Add in the tinned tomatoes and summer for a further 5 minutes. Pour into a baking dish.

 

Drain the topping and mash – you can add a little butter and salt and pepper to season – roughly mash (I keep the skin of the potato son! ) and spread along the top of the vegstble layer. To add crunch sprinkle on some bread crumbs!

 

Bake in the oven for 20-25 mins until to top layer is golden and crispy.

 

Serve with green veg or a salad!

 

 

 

 

Chickpea and vegetable coconut curry

This is one of my favourite dinners! You can throw anything in – add anything you fancy or whatever you have left in the cupboard. As long as you have some spices, a tin of coconut milk you’re good to go! This also tastes great with Tofu – I’m not a huge fan of tofu but added to curries it can add texture and bulk! I serve this with brown rice.

 

1 diced Onion

2 cloves of garlic

1 teaspoon ground ginger

50g diced tomato’s

1 can chickpeas drained

70g diced carrots

50g peas – these can be frozen!

1 table spoon of curry powder

1 teaspoon of turmeric

1 400ml can coconut milk

240ml veggie stock

Spinach to garnish

 

(Optional – diced butternut squash is a great addition! Roast in the oven first and mix in later!)

 

Add oil to a pan and fry off the spices, adding in the onion and garlic until brown. Add all the ingredients into the pan and simmer for 30 mins on a medium heat. Keep stirring to avoid anything sticking to the bottom. If the curry seems too thick add a little water, if it seems too watery add more veg in – you can never have enough veg!!

 

I mix spinach through at the end – and serve with brown rice!

 

ENJOY ! 🙂

 

Everyday Hero – Mark D’Souza

Name:   Mark D’Souza

Occupation:   Electrician

Family:   Fiance + 2 young sons

Height:  5’10

Weight in September 2016:   150kg

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In pairs complete the following…

(whilst one works, one must hang from the pull up bar for the reps to count)

100 x Squats (ninjas do front squats 20kg female, 35kg male)

90 x sit ups

80 x press ups

70 x hanging knee raises

60 x wall balls

50 x burpees

40 x box overs

30 x lunges each side (ninjas do front rack with bar 20kg female, 35kg male)

20 x pull ups

10 x floor to feet rope climbs (ninjas go to the top)

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Post 3 day weekender HIIT

Perform the following as fast as you can:

100m row

10 calorie assault bike

Rest 1 minute – 4 rounds

Then

Ski 100m

6 x burpees

Rest 1 minute – 4 rounds

Then

15 second deadmill sprint

6-10 press ups

rest 1 minute – 4 rounds

Then

30 skips

10 sit ups

rest 30 seconds – 4 rounds

 

 

 

You go, I go

In pairs – 1 works 1 rests

30 seconds on: 30 seconds off

Complete –

1K run

100 cal ski

100 cal row

100 ball slam

100 press ups

100 wall balls

100 cal assault bike

100 sit ups

100 burpees

 

Individuals complete 500m run and 50 reps/cals on each

Beach Bod

On a beach complete

200m shuttle run

10 x squat jumps

10 x press ups

10 x sit ups

10 x mountain climbers each side

Then

200m shuttle run

9 reps on each exercise

200m shuttle run

8 reps on each

…….. all the way down to 1 rep

total = 2k run, 220 reps

500 rep workout

As quickly as you can –

25 x Squats

25 x Press ups

25 x Ball slams *ninja’s do wall balls

25 x Sit ups *ninja’s do burpees

25 x Box jumps

Repeat x 4 = 500 reps