Anyone who has spent hours in the gym looking to tone-up, build muscle, and generally get fitter will know the importance of good nutrition, “six packs are made in the kitchen” is the mantra of many a personal trainer.
Will Collier, an elite athlete and Tight-head Prop for Harlequins RFC, is well aware of how important it is to fuel his recovery after hours in the gym – especially in pre-season. Explaining why he choose to make this meal, he says,
“Coming back into training [after] 6 weeks off, as you can imagine, some of the bigger lads, me included, are coming back just a smidgin porky… so a great way of losing some fat is in the heavy training week, you cycle your carbs… after a really hard training day, we have [meals with] no carbs for the rest of the afternoon & evening and through the next morning. The the next morning, you do a steady bike for around half an hour to 45 minutes, get the heart rate up, and then that burns a lot more fat”.
4 cloves garlic
Thumb sized piece of ginger
2 lemongrass stalks
Fish sauce(not essential)
2 tins Coconut milk
Chicken stock cube
2 large Cauliflowers
2 Lean Meat London chicken breasts.
This is Good Macadamia Nut Oil
- [For the paste] Chop the garlic, a shallot & some ginger+ remove the tough outer-layer of, and then chop up, the Lemon Grass, and blend in a food processor (or chop very finely).
- [For the paste] Add in some chopped chilli & corriander and a pinch of cumin, and a splash of fish sauce and blend again.
- Set the paste to one side.
- Chop up some chicken into small chunks.
- Chop up a small handful of mushrooms.
- Into a heated pan, brown off the chicken in 2-3 minutes. Once browned, remove from the pan.
- Add a little lime juice into the paste.
- Add the curry paste into a pan, with a little oil, and heat for 2 minutes,
- Pour 1 can of Coconut milk over the paste, over a lower heat.
- Throw in the mushrooms, sugar snap peas and allow the paste/coconut milk to reduce.
- Add the chicken back to the paste and allow to simmer.
- [For the Rice] Remove the leaves from the Cauliflower, chop it into chunks, then blend until the same size/consistency as rice.
- Heat the rice in a small pan, with a little oil, for 4-5 minutes until cooked through.
- Serve & garnish with a little chilli, coriander and lime.
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