It’s Roald Dahl Day! Brilliant!
Even though there’s zero chance of me getting to sit down and indulge in his literary awesomeness, I am going to channel it through my training and troughing today.
If you also want some motivation to kick off your #transformationtuesday, just heed the words of Danny the Champion of the World:
“It’s impossible to make your eyes twinkle if you aren’t feeling twinkly yourself.”
To help you to train, eat well and feel all twinkly today, here's a leg workout and yummy recipe to get you on the right track…
It's all about the legs: squats, reverse walking squat, lunges:
Spiced Seabass with Puy Lentils
Serves 2 – 40 minutes (prep and cook)
Seabass fillets x 2
1 pack of pre-cooked puy lentils
2 hefty handfuls of spinach
1 lemon
2 x 4(ish) tomatoes on the vine
1 red pepper cut into 2 inch thick slices
½ carrot, very finely chopped
½ celery stick, very finely chopped
1 shallot, finely chopped
3 tbsp of chicken or fish stock
Handful of roughly chopped basil
2 tbsp of coconut oil
1/2 tsp of smoked paprika and pepper to taste
Salt and pepper (to taste)
Preheat the oven to 200C/180C fan/gas 6
Put the pepper slices onto baking paper and into an ovenproof dish. Place into into oven to cook for 10 minutes before adding the tomatoes.
Mix 1 tbsp of coconut oil with the smoked paprika, the grated rind of the lemon, half of its juice and salt and pepper.
Rub mixture into the seabass fillets and put each fillet in aluminium foil (enough to be able to wrap it in the oven). Wrap the fillets and place in the oven for 15 minutes.
Whilst the fish is cooking, add 1 tbsp of coconut oil to a saucepan on a gentle heat. Add the carrot, celery and shallot to the pan and cook slowly for 3-5 minutes then add a tbsp. of chicken and cook for a further 2 minutes.
Add the puy lentils to the saucepan and the remaining chicken stock and heat for 3-5 minutes.
Add the spinach to the lentils and cook for a further minute and transfer to serving plate.
Remove fish from oven and take out of foil and squeeze on the juice of the remaining lemon. Take the pepper and tomatoes out, add to plate and serve!
