If you love food, fitness and Instagram eye candy, you’ll no doubt follow Joe Wicks on social media (and if you don’t, we suggest you do so pronto).
The Insta-famous food and fitness guru has made a name for himself using the power of social media, his cheeky charm and deliciously healthy meals.
To celebrate the launch of his new book, Joe’s 30 Minute Meals, GLAMOUR grilled the new father on all things wellness, food and fitness – and he’s shared two of his favourite recipes from his new book so you can try them out at home.
What was the inspiration behind the new book?
With this book, I’m hoping to teach people even more skills in the kitchen. Most people know me for cooking in 15 minutes, but sometimes that’s just not long enough. There’s 100 recipes of meals that are perfect for families and if you’re the sort of person who wants to be a bit more adventurous in the kitchen, then this book is definitely for you.
What are your three favourite recipes you think everyone will love?
My Bangin’ Chicken Balti is in there – it’s exactly that, banging! I love my morning muffins, which are filled with goat’s cheese and chorizo and my sausage and mushroom pie, which sounds totally guilty but I’ve made it lean by using a filo pastry on top.
What’s the ideal day on a plate?
Can I pick my ideal 3 course meal? I’d start with Burrata Salad, then I’d have a massive juicy cheese burger with a cheeky bit of bacon. I’d finish it off with a chocolate fondant and a couple of cocktails.
What’s your favourite wellness tip?
Drink plenty of water. Your body needs to be hydrated. It gives you a clearer mind, helps you think sharper, helps burn fat and it’s totally free. You should be aiming to drink at least two to three litres a day.
What’s the best meal for glowing skin?
Exercise will make your skin glow. One of the biggest comments women give when they’ve been exercising is that their skin is looking better than ever before. If you exercise, you’re more likely to eat better and drink more water. All those things will help make your skin glow.
If someone has 20 mins to cram in a workout, what should they do?
That’s the beauty of my workouts! You can smash out a HIIT session in 15 mins. High intensity interval training is about pushing yourself as hard as you can for 30 seconds and then resting for 30 seconds. If you follow it up with the best food, then it’s a sure-fire way to help burn fat and make you feel great.
What’s next for you?
30 Minute Meals is now out, which I’m buzzing for. Schools Fitness classes (on Joe’s YouTube channel on the 9th, 10, 11th September) are also happening this month, and then my Veggie Lean in 15 book comes out in December. It’s an exciting and busy few months.
To celebrate the launch of his 30 Minute Meals, Joe has shared two of the recipes from his new book exclusively with GLAMOUR…
Masala eggy bread with quick tomato relish; serves 2
2 tsp garam masala
2 tsp ground turmeric
1⁄2 tsp cayenne pepper
salt and black pepper
4 medium slices of bread
1 tbsp coconut oil
1⁄2 tsp brown mustard seeds
2 cloves garlic, finely chopped
1⁄2 red onion, peeled and finely diced
3cm ginger, peeled and finely chopped
1 green chilli, finely sliced
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
2 large ripe tomatoes, roughly chopped into chunks
Handful of fresh coriander, chopped, to serve
Whisk together the eggs with the garam masala, turmeric and cayenne pepper and a good pinch of both salt and pepper. Pour the mix into a baking dish, or something deep and wide. Lay the bread slices in the mix and turn them over a few times to start them soaking well.
Soak the bread for 5–10 minutes, turning every now and again.
Meanwhile, make the relish. Melt half of the oil in a saucepan over a medium to high heat, then add the mustard seeds. Fry for 30 seconds, then add the garlic, onion, ginger and green chilli and fry, stirring regularly, for 4 minutes.
Sprinkle in the cumin and coriander and stir to combine. Slide in the tomatoes and turn the heat down a little (if your tomatoes aren’t very ripe, add a splash of water). Cook the relish for 10 minutes, stirring every now and again.
It is likely you will have to cook the eggy bread in two batches. So melt half of the remaining oil in a large non-stick frying pan over a medium to high heat, then cook the bread gently for about 2 minutes on each side. It should be golden brown on the outside and cooked all the way through.
Transfer the bread to a piece of kitchen roll to blot off excess oil, then wipe out the pan and repeat the process with the remaining oil and soaked bread.
Serve up the eggy bread with the relish and a sprinkling of chopped coriander.
Cover the leftover relish and keep it in the fridge for up to 5 days.
Chicken & orzo rat-a-tat bake; serves 4
1 tbsp coconut oil
1 red onion, peeled and diced
1 courgette, trimmed and diced (250g)
1 aubergine, trimmed and diced (250g)
4 sprigs of fresh oregano
4 sprigs of fresh thyme
3 cloves garlic, finely chopped
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
250ml chicken stock
2 x 200g chicken breasts, cut into 1cm slices
1 tsp sweet smoked paprika
Salt and black pepper
Small bunch of parsley, roughly chopped
Small bunch of chives, finely chopped
Preheat the oven to 200 ̊C (fan 180 ̊C/gas mark 6).
Melt half of the oil in a heavy-based flameproof casserole dish over a medium to high heat. Add the onion and cook for 1 minute, then throw in the courgette, aubergine, oregano, thyme and 2 chopped garlic cloves. Fry, stirring regularly for 5 minutes, until the vegetables are starting to soften.
Add the tomato puree and orzo and mix to combine. Pour in the chopped tomatoes and chicken stock and bring the mixture quickly to the boil, stirring regularly. Put the lid on and slide the dish into the oven.
Meanwhile, melt the remaining oil in a large frying pan over a high heat.
Add the sliced chicken and the remaining chopped garlic clove. Stir-fry the chicken so that it is virtually cooked through – it is more important at this stage to colour the meat than to cook it through.
Sprinkle in the paprika along with a pinch of salt and pepper and toss the whole lot together.
Remove the pasta from the oven and carefully take off the lid, stir in the chicken, slide the lid back on and bake the whole lot together for 10 more minutes.
After 10 minutes, take the dish from the oven and stir through the parsley and chives. Serve straight from the dish to the masses.
Joe’s 30 Minute Meals by Joe Wicks is out now (Bluebird)