Stephanie's exercise plan - Day 29

Cardio - Running Plan

Walk for 1 minute

Jog for 5 minutes

6 times

How-to Videos

Food & Recipes - Day 29

Download This Week's Shopping List
Main Meal of the Day
Vegetarian Option
Snacks & Extras

Turkey Meatballs with Peppers & Couscous

Makes: 2
(Approx 570 kcal per serving)

View the full recipe
The Ingredients

1 red pepper

1 yellow pepper

1 small red onion

2 tablespoons rapeseed oil

300g packet turkey meatballs (12)

2 teaspoons sun-dried tomato pesto

80g wholemeal couscous

160ml boiling water

handful fresh coriander leaves (optional)

salt (optional) and freshly ground black pepper

The Method

Cut the peppers in half, then remove the seeds and cores. Dice the flesh. Cut the onion in half, then peel and finely dice. 

Heat a large non-stick frying pan over a medium heat. Add the oil and saute the meatballs for 5 minutes until lightly coloured all over. Add half of the sun-dried tomato pesto and toss to coat, then add the peppers and onion and season lightly with salt (optional) and pepper. Cover and continue to saute for another 5 minutes or until the meatballs are cooked through and tender and the vegetables are just tender.

Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover with clingfilm and set aside for 5 minutes, then stir in the rest of the sun-dried tomato pesto. Fluff up the couscous with a fork and divide among bowls, then spoon the turkey meatballs with peppers on top. Scatter over the coriander leaves, if using to serve.

Veggie Satay Noodles

Serves: 2
(Approx 530 kcal per serving)

View the full recipe
The Ingredients

100g dried wholewheat noodles

1 red pepper

1 yellow pepper

1 green pepper

3 scallions

handful natural skinned peanuts (10g)

1 tablespoon rapeseed oil 

1 teaspoon natural peanut butter (no added sugar & salt)

160g tin coconut milk

2 tablespoons reduced sodium soy sauce 

handful fresh coriander leaves


The Method

Bring a pan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender. Drain in a colander.

Cut the green, red and yellow pepper in half. Remove and discard the seeds, then thinly slice. Trim and thinly slice 3 scallions.

Heat a wok or large frying pan over a medium to high heat. Dry roast the peanuts, tossing regularly until evenly coloured. Tip on to the chopping board and once they have cooled down, roughly chop. 

Add the rapeseed oil to the wok, then add the peppers and stir-fry for a few minutes until the peppers begin to pick up a bit of colour. Tip in the scallions and stir-fry for another minute. Add the peanut butter, coconut milk and soy sauce. Mix everything together and allow to bubble over a high heat until the sauce is thickened. 

Add the drained noodles and mix again until evenly combined and heated through. Divide the veggie satay noodles into bowls and scatter the toasted peanuts on top with the coriander to serve to serve.

Have you followed your Food Plan Today?

Well done, keep up the good work

Operation Transformation 2023 ×

Don't worry, get back on track tomorrow! You can do it!

Operation Transformation 2023 ×