Stephanie's exercise plan - Day 26

Week Four Resistance

Wall Squat x 20 Seconds

Side Leg Raise x 15 (on each leg)

Wide Foot Squat x 15

Standing Side Leg Raise x 15 (on each leg)

Tricep Dip x 15

Press Ups x 10

Repeat 3 Times

How-to Videos

Food & Recipes - Day 26

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

Niamh’s Roasted Gnocchi, Cherry Tomatoes & Veggie Sausages

NOTE: use a 125g fresh mozzarella ball instead of the packet of baby mozzarella balls (bocconcini) and just cut it up into large chunks.

Makes: 2
(Approx 650 kcal per serving)

View the full recipe
The Ingredients

20 cherry tomatoes

250g packet fresh gnocchi

2 vegetarian sausages (such as Thanks Plants sundried tomato & herb – about 150g)

240g carton baby mozzarella balls (bocconcini – 125g drained weight or see note below)

25g pitted black olives

handful fresh basil leaves

2 tablespoons rapeseed oil

salt (optional) and freshly ground black pepper

dressed side salad, to serve (see separate recipes)

The Method

Preheat your oven to 200°C (400°F), gas mark 6. Cut the cherry tomatoes in half and cut the vegetarian sausages into 1cm pieces. Place them both in a large bowl with the gnocchi and drizzle in the oil and season lightly with salt (optional) and pepper. Toss until evenly coated and then tip into a large non-stick baking tin. Roast for 25 minutes, stirring after 15 minutes to ensure everything cooks evenly.

Meanwhile, drain the liquid off the mozzarella balls and slice each ball in half. Finely slice the basil leaves. Cut the black olives in cut. After 25 minutes remove the baking tin from the oven and scatter over the mozzarella and olives. Tear over the basil leaves and stir gently to combine. Divide among bowls and serve with the salad alongside.

Niamh’s Roasted Gnocchi, Cherry Tomatoes & Veggie Sausages

NOTE: use a 125g fresh mozzarella ball instead of the packet of baby mozzarella balls (bocconcini) and just cut it up into large chunks.

Serves: 2
(Approx 650 kcal per serving)

View the full recipe
The Ingredients

20 cherry tomatoes

250g packet fresh gnocchi

2 vegetarian sausages (such as Thanks Plants sundried tomato & herb – about 150g)

240g carton baby mozzarella balls (bocconcini – 125g drained weight or see note below)

25g pitted black olives

handful fresh basil leaves

2 tablespoons rapeseed oil

salt (optional) and freshly ground black pepper

dressed side salad, to serve (see separate recipes)

The Method

Preheat your oven to 200°C (400°F), gas mark 6. Cut the cherry tomatoes in half and cut the vegetarian sausages into 1cm pieces. Place them both in a large bowl with the gnocchi and drizzle in the oil and season lightly with salt (optional) and pepper. Toss until evenly coated and then tip into a large non-stick baking tin. Roast for 25 minutes, stirring after 15 minutes to ensure everything cooks evenly.

Meanwhile, drain the liquid off the mozzarella balls and slice each ball in half. Finely slice the basil leaves. Cut the black olives in cut. After 25 minutes remove the baking tin from the oven and scatter over the mozzarella and olives. Tear over the basil leaves and stir gently to combine. Divide among bowls and serve with the salad alongside.

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