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Hazel's exercise plan - Day 31

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Today is your rest day!

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Food & Recipes - Day 31

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Main Meal of the Day
Vegetarian Option
Breakfast
Lunch
Snacks & Extras

Beef & Pepper Stir-fry

Makes: Serves 2 (each serving contains approximately 470 kcal)
(Approx 470 kcal per serving)

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The Ingredients

200g lean sirloin steak

1 small knob fresh root ginger (you need 5g freshly grated)

1 garlic clove

200g baby new potatoes

2 red peppers

1 small onion

1 scallion

1 tablespoon rapeseed oil (15g)

160g tin coconut milk

2 teaspoons Sriracha chilli sauce (optional) (10g)

40g baby spinach leaves

salt (optional) and freshly ground black pepper

The Method

Trim the steak, if necessary and then cut into thin strips and put on a plate. 

Peel the ginger and finely grate. Peel and finely grate the garlic. 

Steam the baby new potatoes for 15-20 minutes or until tender.

Cut the red peppers in half and remove the seeds and cores, then thinly slice. Trim the onion and cut in half, then peel and thinly slice. Trim and thinly slice the scallion. 

Heat a work or large frying pan over a medium to high heat. Add 1 teaspoon of rapeseed oil. Add the beef and stir-fry for 1-2 minutes until sealed and no longer pink. Season with salt (optional) and freshly ground black pepper. Transfer to a plate.

Add another 2 teaspoons of rapeseed oil to the wok. Stir-fry the peppers for 2-3 minutes until they are just beginning to pick up colour but are still crisp. Add the garlic and ginger with the onion and stir-fry for another minute or two. Add the coconut milk with the sriracha chilli sauce (optional) and bring to a simmer, stirring. 

Return the beef to the wok with the potatoes and spinach and cook until the spinach has wilted, and the beef is piping hot. Divide the spicy beef and pepper stir-fry between bowls and scatter over the scallion to serve.

Goat’s Cheese & Beetroot Five-Minute Kale Salad

Serves: Serves 2 (each serving contains approximately 460 kcal)
(Approx 460 kcal per serving)

View the full recipe
The Ingredients

225g curly kale

1 red pepper

½ cucumber

15 cherry tomatoes

100g whole cooked beetroot (from vac-pack or baby fine to use too)

250g cooked wholegrain rice (either leftover or use readymade from a pouch)

100g goat’s cheese

2 teaspoons ranch dressing (10g – see separate recipe)

salt (optional) and freshly ground black pepper

The Method

Cut any all the tough stalks from the kale and then very finely shred so that it looks like confetti. Cut the pepper in half, remove and discard the core and seeds, then dice. Cut the cucumber in half again down the length and cut into half-moon shaped slices. Cut the cherry tomatoes in half and cut the beetroot into small chunks if large or into quarters if baby.

If using rice from a pouch cook it in the microwave according to packet instructions and then spread out on to a tray to ensure it cools quickly. If you are using leftover rice do not reheat, just run your fingers through it to separate out the grains.

Fold the kale into the cooled rice with the cucumber, red pepper and cherry tomatoes. Season with a little salt (optional) and pepper to taste and fold in to combine. 

Divide the salad between bowls, then scatter the beetroot on top and crumble over the goat’s cheese. Drizzle with the ranch dressing to serve.

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