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Korean Style Turkey Meatballs

Ingredients & Method

Serves: 4/Prep: 40 mins/Cook: 23 mins

Nutrition per serving:

  • 362 kcal
  • 17g Fats
  • 28g Carbs
  • 26g Protein

This recipe is from out November 2020 recipe pack. Also in this recipe pack is

Ingredients:
For the meatballs:
• 1 small bread roll
• 1 lb. (450g) ground lean turkey
• 1egg
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. sesame oil
• 1 tbsp. soy sauce
• 2 tbsp. flour
• 1 tbsp. olive oil
• 1 cup (240ml) chicken stock • salt and pepper

For the sauce:
• 5 tbsp. sweet chili sauce
• 4 tbsp. soy sauce
• 2 tbsp. sesame oil
• 3 tbsp. tomato ketchup
• 1 tsp. garlic powder

Method:
For the meatballs:
1.Place the ground turkey into a large bowl.

2. Place the bread roll in a small bowl, and cover with cold water. Leave it to soak for about half an hour. Once soft, drain the water, and add to the meat.

3. Next add in the egg, paprika, garlic, sesame oil, soy sauce, season with salt and pepper and mix well.

4. With slightly damp hands, make small meatballs about the size of a walnut. Dust each meatball with the flour.

5. Heat the olive oil in a large deep sided frying pan and cook the meatballs until browned all over. Add in the hot chicken stock, bring to boil, cover and cook, over a medium heat, for 20 minutes.

For the sauce:

1. Make the sauce by mixing the sauce ingredients together in a small bowl. Add into the pan with the meatballs and bring to a boil. Simmer gently for about 2-3 minutes, stirring from time to time.

Serving suggestion:
Serve with cooked rice, roasted sesame seeds, chives and optionally chopped chili

 

Pesto Noodles with Chicken

Ingredients & Method

Serves: 4/Prep: 10 mins/Cook: 15 mins

Nutrition per serving:

  • 338 kcal 
  • Fats 19g
  • 11g Carbs
  • 32g Protein

This recipe is from out November 2020 recipe pack

Ingredients:
• 4 courgette, spiralised
• 1 lb. (450g) chicken breast, chopped
• 2 tbsp. olive oil
• 4 tbsp. green pesto • 2 cups (300g) cherry
tomatoes, halved
• 1⁄3 cup (30g) parmesan cheese, grated
• fresh basil, to serve
• chili flakes, to serve
• salt and pepper

Method:
1. Make courgette noodles using spiralizer or a vegetable peeler. Or buy already made.

2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Season the chicken with salt and pepper and place the chicken in the pan for 8-10 minutes, ensuring it is cooked all over. Once the chicken is cooked through, transfer to a plate and set aside.

3. Next, cook the zoodles. In the same pan, add the remaining tablespoon of oil, pesto, tomatoes and zucchini noodles. Stir well, until the zoodles are coated with the pesto. Add the chicken back into the pan, along with the parmesan cheese and toss. Add more salt and pepper if necessary.

4. Serve with fresh basil and chili flakes.

Spanish Chickpe Stew

Ingredients & Method

Serves: 4/Prep: 10 mins/Cook: 20 mins

Nutrition per serving:

  • 186 kcal
  • 5g Fats
  • 31g Carbs
  • 8g Protein

This recipe is from our December 2020 recipe pack

Ingredients:

• 1 tbsp. olive oil
• 1 onion, diced
• 2 cloves garlic, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2⁄3 cup (160ml) vegetable stock
• 1 cup (170g) chickpeas
• 1 tsp. oregano
• 2 tsp. smoked paprika
• 1 cup (240ml) passata
• salt and pepper

Method:

1. Heat the olive oil in a large pot over a medium-high heat. Gently cook the onion and garlic for about 5 minutes, until softened.

2. Add the diced bell pepper and zucchini to the onions, season with salt and pepper and fry for a further 5 minutes.

3. Increase the heat, add the vegetable stock, bring to a boil and simmer for 3 minutes. Add the chickpeas, oregano and smoked paprika. Finally, add in the passata, mix and cook for a further 5 minutes. Season to taste with salt and pepper and serve.

Coconut Chicken in a Sweet Chili Sauce

Ingredients & Method

Serves: 4 /Prep: 10 mins/Cook: 15 mins

Nutrition/Serving:

  • 368 kcal
  • 15g Fats
  • 20g Carbs
  • 36g Protein

Ingredients:

• 1.3 lb. (600g) chicken breast, chopped
• 1⁄2 tsp. ground ginger
• 1⁄2 tsp. garlic powder
• 4 tbsp. all purpose flour
• 4 tbsp. desiccated coconut
• 1egg
• 1 tbsp. olive oil
• 1 tbsp. coconut oil
• salt and pepper

For the sauce:
• 1⁄2 cup (120ml) water
• 5 tbsp. sweet chili sauce
• 2 tbsp. tomato ketchup

Method:

1. Season the chopped chicken with the spices and season with salt and pepper. Then coat in 1 tablespoon of oil.

2. In a deep plate, combine the flour and desiccated coconut. In a separate bowl beat the egg and season with salt and pepper.

3. Coat the chicken, dipping it first into the beaten egg, then into the flour and coconut mixture.

4. Heat the coconut oil in a wok or a larger pan, over medium-high heat.

5. Add the coated chicken to the wok or pan and fry for approximately 2-3 minutes. Turn the chicken over, and fry the other side for a further 2-3 minutes until golden and cooked through. Now move the meat over to one side of the wok and pour water into the empty space and bring to the boil. Add the sweet chili sauce and tomato ketchup, mix well and bring to the boil again.

6. Combine the sauce with the meat, stirring every now and then. Heat everything together and bring to a boil.

Serve with rice and coriander.

Malysian Chicken Soup

Ingredients & Method

Serves: 4/Prep: 10 mins/ Cook: 35 mins

Nutrition per serving:

  • 392 kcal
  • 13g Fats
  • 53g Carbs
  • 19g Protein
  • 1g Fiber

This recipe is from our January 2021 recipe pack

Ingredients:
• 1 tsp. coconut oil
• 1 tbsp. red curry paste
• 17.5 oz. (500g) potatoes, peeled, chopped
• 4 cups (1l) chicken stock
• 3⁄4 cup (180ml) coconut milk, can
• 17.5 oz. (500g) sweet potatoes, peeled, chopped
• 2 chicken thighs (8oz./230g), skinless,
boneless, chopped
• 2 tbsp. fish sauce
• 1 lime, juiced
• chili flakes, to serve
• 4 tbsp. coriander, chopped, to serve

Method:
1. In a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon.

2. Add the potatoes and chicken stock to the pan and bring to boil. Now turn the heat down and simmer for 10-15 minutes until the potatoes are tender. Take the pan off the heat and blend the soup in a food processor or with a hand blender until smooth.

3. Now, return the soup to the pan.

4. Add the sweet potatoes and coconut milk and bring to the boil. Add the chicken to the soup and cook for 15 minutes until the sweet potatoes are tender, stir occasionally.

5. When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and fresh chopped coriander.

Green Pancakes

Ingredients & Method

Serves: 4/Prep: 15 mins/ Cook: 50 mins

Nutrition per serving:

  • 398 kcal
  • 4g Fats
  • 86g Carbs
  • 7g Protein
  • 14g Fiber

This recipe is from our January 2021 recipe pack. Also in this recipe pack

Ingredients:
1 3⁄4 cups (435ml) almond milk
• 1egg
• 1 ripe banana, coarsely chopped
• 3 oz. (85g) spinach
• 2 cups (300g) self-rising flour
• 1⁄4 cup (55g) coconut sugar • 1⁄4 tsp. baking soda
• 2 tbsp. coconut oil, melted • 1⁄2 cup (140g) coconut yogurt, to serve
• 1 cup seasonal fruit, to serve

Method:

1. Place the milk, egg, banana and spinach into a blender and blitz until smooth.

2. Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed.
Cover and set aside for 30 minutes to rest.

3. Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour 1⁄4 cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.

4. Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.

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