Stephanie's exercise plan - Day 43

Cardio - Running Plan

Walk for 1 minute

Jog for 2 minutes

9 times

How-to Videos

Food & Recipes - Day 43

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Main Meal of the Day
Vegetarian Option
Snacks & Extras

Honey Soy Pork Chops with Broccoli & New Potatoes

NOTE: These marinated pork chops can be used immediately or kept covered with clingfilm in the fridge for up to 3 days.

Makes: 2
(Approx 600 kcal per serving)

View the full recipe
The Ingredients

1 teaspoon honey

2 teaspoons reduced sodium soy sauce

2 teaspoons rapeseed oil

1 teaspoon apple cider vinegar

2 large lean boneless pork chops

1 large head of broccoli 

300g baby potatoes

salt (optional) and freshly ground black pepper

The Method

Measure the honey into a shallow non-metallic container and add the soy sauce, rapeseed oil and vinegar. Season with salt (optional) and freshly ground black pepper and whisk to combine. Add the pork chops, turning to coat them in the marinade. 

When ready to cook, preheat a griddle pan or you can use a large non-stick frying pan if you prefer over a high heat. Place the potatoes in a steamer and cook for 15-20 minutes until tender. 

Shake off any excess liquid from the pork chops and add to the griddle pan. Cook for 4-5 minutes or until the pork chops easily release from the griddle. Using a tongs turn them over and cook for another 4-5 minutes until cooked through and tender. Check that the pork is cooked through. Remove from the heat and leave to rest for a few minutes. 

Meanwhile, cut the broccoli into small florets and cook in a small pan of boiling water for 2-3 minutes or until just tender. 

Arrange the honey soy pork chops on warmed plates with the broccoli and new potatoes to serve.

Peanut & Sweet Potato Curry

Serves: 2
(Approx 560 kcal per serving)

View the full recipe
The Ingredients

1 small onion

2 medium sweet potatoes

2 garlic cloves

300g green beans

handful natural skinned peanuts (25g)

1 tablespoon rapeseed oil 

1 teaspoon turmeric

1 teaspoon ground cumin

2 teaspoons mild curry paste or powder

400g tin light coconut milk 

salt (optional) and freshly ground black pepper

The Method

Peel the onion, then cut in half and thinly slice. Peel the sweet potatoes and cut the flesh into dice. Peel and crush the garlic. Trim the green beans and cut into 1cm pieces. 

Heat a wok or large frying pan over a medium to high heat. Dry roast the peanuts, tossing regularly until evenly coloured. 

Add the oil to the wok and swirl up the sides. Tip in the onion and stir-fry for 2-3 minutes. Add the garlic and stir-fry for another 30 seconds. Stir in the sweet potatoes and the sprinkle over the turmeric, cumin and curry paste or powder. Cook for another minute. 

Pour in the coconut milk and bring to a simmer. Cover, then reduce the heat and simmer for 8-10 minutes until the sweet potatoes are almost tender. 

Stir in the green beans and season lightly with salt (optional) and pepper to taste. Continue to simmer for 2-3 minutes until the beans are tender but still holding their colour and the curry is piping hot. Divide the curry among bowls and scatter over the peanuts to serve.

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