With over 3.7 million followers on Instagram, Joe Wicks, aka The Body Coach, is the fastest-growing guru on the fitness radar. Not to mention the PE teacher we all want to work out with since lockdown.
Endless transformation pictures litter Wicks' Instagram feed, with remarkable before and after shots of his clients (take a look, they really are staggering). And the best part? He wants you to eat more of what you want.
'My aim,' he tells Red’s Emma Laurence, 'is to get rid of all the diets – someone’s got to. 'Okay, okay, you've got our attention.
On Wicks’ best-selling 90-Day Shift, Shape & Sustain plan, which Emma put to the test (read her review here), you can ‘eat double those calories, do 20 minutes of training and you’re going to burn fat. It’s liberating’, adds Wicks.
‘It’s so common for women to starve themselves before a holiday, for example. But why not just eat right and train right, then you can have the body you want all year round?’
If you don't fancy taking on a whole new lifestyle and would like to add in a few of the Body Coach's recipes to your repertoire instead, you're in luck.
We have 6 of the best recipes from Wicks’ plan, with two choices for breakfast, lunch and dinner.
Breakfast
Joe Wicks' protein pancakes
You will need...
- 1 banana
- 1 whole egg
- 1 scoop whey protein
- 2 tablespoons Greek yoghurt
- Berries
- Squeeze of honey
- 1 teaspoon coconut oil
Method:
- Stick the banana, egg and protein in a blender.
- Whizz it up to make batter.
- Heat the coconut oil in a pan and pour pancakes.
- Cook each side for one minute.
- Serve with berries, yoghurt and honey.
Joe Wicks' mushroom mozzarella omelette
You will need...
- 3 medium eggs
- Sea salt and freshly ground black pepper
- 60g button mushrooms
- 12g coconut oil
- 42g grated mozzarella
Method:
- Mix eggs and whites together.
Quarter or roughly chop the mushrooms and add to a small frying pan on a high heat with coconut oil, butter and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the mozzarella.
Ease around the edge of the omelette with a spatula, then fold it in half
When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Lunch
Joe Wicks' beef and cashew Thai red curry
You will need...
- 200g sirloin steak
- 30g cashew nuts
- Mangetout
- Mixed peppers
- 2 tbsp red Thai curry paste
- Red onion
- Fresh basil
- 1 tbsp coconut oil
Method:
- Heat the coconut oil in a wok.
- Add the red onion and red curry paste.
- Stir in the sliced beef and cook for two minutes.
- Add the mixed veg, then pour in the coconut milk and simmer for four minutes.
- Top with cashew nuts and fresh basil.
Joe Wicks' Teriyaki salmon
You will need...
- 2 salmon fillets (roughly 105g per fillet)
- 7g sesame oil
- 15ml soy sauce
- 2 tsp lime or lemon juice
- 1/4 tsp chopped or crushed fresh ginger
- Courgettes (for the courgetti, use a spiralizer or a julienne peeler)
Method:
- Pre-heat the grill on high.
- Blend all the ingredients to form a sauce and marinade the fish for 15 minutes wrapped in foil. Remove and grill each side for 10 minutes and serve.
Dinner
Joe Wicks' chicken and pesto tagliatelle
You will need...
- 1 tsb coconut oil
- 200g chicken breast
- 2 tbsp green pesto
- Baby tomatoes
- Fresh basil
- 20g pine nuts
Method:
- Add the coconut oil to a wok.
- Fry the chicken for three to four minutess then add salt and pepper.
- Add the baby tomatoes.
- Boil the pasta in a pan, then combine the chicken and pasta.
- Stir in the pesto and serve with a sprinkle of pine nuts and fresh basil.
Joe Wicks' chicken massaman curry
You will need...
- 1 tbsp coconut oil
- 200g chicken breast
- 200ml coconut milk
- 2 tbsp massaman curry paste
- 150g potatoes
- Red onion
- Fresh chilli
- Fresh ginger
- Baby corn
- Mangetout
- Peanuts
- Star anise
- Aubergine
Method:
- Chop up the potato into small cubes and microwave for six minutes.
- Add the coconut oil to a wok.
- Throw in the red onion, fresh chilli, fresh ginger and star anise.
- Add the massaman curry paste.
- Add the chicken breast and stir fry for five minutes.
- Add the aubergine, baby corn and mangetout.
- Add the coconut milk and simmer for five minutes, then top with peanuts.
Want more inspiration from Joe Wicks? We've got The Body Coach's chicken and leek gnocchi bake recipe right here, The Body Coach's chicken, chorizo and cauliflower tray bake and 33 vegetarian Joe Wicks recipes.
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