Gymbox's top 5 post workout dinners

Gymbox's top 5 post workout dinners

Do you ever feel stuck as to what to cook after a heavy session at Gymbox? You need something that's filling, easy to make, and most importantly, nutritious. Gymbox instructor Sofie Langsford is here to help, with her top 5 no frills workout dinners.


Most of my training is done in the evening so dinner is an important meal. One thing I try to stick by is making my dinner as veggie filled as possible and low complex carbohydrates. My eating philosophy is everything as natural as possible. With that in mind I devised several recipes that are home favourites, but with less refined rubbish. I've listed my top 5, all coincidentally beginning with 'c' except the fish cakes , but I made it work. Enjoy!

Chicken pesto

Chinese stir fry

Chickpea daal

Chicken curry

Fish cakes

CHICKEN PESTO


Ingredients:

Chicken, mushrooms, bell peppers, broccoli, courgette

Half a pot of Gluten and wheat free pesto

Pine nuts

1 tbsp coconut oil

Method:

Cook chicken in coconut oil. Once cooked add broccoli mushrooms and peppers and cook until soft.

Add pesto sauce and gently warm.

Add courgetti spaghetti and cook for another 5-10 mins

Add pine nuts and serve

Pasta optional

CHICKPEA DAAL


Chickpeas

Ingredients:

Spinach, onion, 1tbsp cumin, glug of olive oil

Brown rice (optional)

Method:

Boil brown rice. In a frying pan dry fry chickpeas and onion. Add a drizzle of olive oil and add spinach. Sprinkle in the cumin and cook until spinach is wilted and chickpeas are brown.

Serve on a cup of rice.

Chinese stir fry with zoodles

CHINESE STIR FRY (with chicken or beef strips)


Ingredients:

Bell peppers, broccoli, mushrooms, beansprouts, courgette spiralised (zoodles)

For sauce: 1 tbsp honey, 2 tbsp soy sauce (sugar free), 1 tsp Chinese five spice, 2 garlic cloves crushed, 1 tbsp sesame oil, 1 tsp peanut butter (meridian)

Method:

Cook the meat in sesame oil. Add broccoli peppers bean sprouts and mushrooms.

Once all cooked, add zoodles, cook for further 5 mins

Add the sauce, heat for 5 mins and serve.

CHICKEN CURRY


Ingredients:

Coconut milk, 2 tbsp tomato purée, 2 tbsp ground almonds, 2 tsp turmeric, 2 tsp masala, 2 tsp cumin

Chicken diced, onion, garlic, coconut oil

Brown rice (optional)

Method:

Mix coconut, milk, tomato purée, almonds, turmeric, masala, cumin

Add 1 tsp water. Add chicken and marinade.

Cook onions and garlic in coconut oil. Add the marinaded chicken and cook thoroughly. Add marinade and cook until hot. Serve on quinoa or brown rice.

FISH CAKES


Ingredients:

Salmon, sweet potato, ground almonds, dill, mixed leaves

Method:

Boil sweet potato until soft and mash. Bake salmon. Mix mash and salmon. Add ground almonds until mix starts to turn into a dough. Add dill and make into patties. Bake in oven until they turn solid.

Serve on bed of leaves

For more nutrition and training advice check out Sofie's website www.nevertappingout.com

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