Joe Wicks launches new Lean in 15 book – with mouthwatering weight loss veggie recipes

Joe Wicks, 32, has released his latest book for the new year – Veggie Lean in 15. The Body Coach’s newest offering includes a selection of 15 minutes vegetarian recipes and workout plans for non-meat eaters to try. There are also slightly longer recipes designed for occasion cooking, and many of the recipes throughout the book are also vegan. has taken an exclusive look at the book, and picked out three delicious meals to try at home.

BREAKFAST – Avo and berry breakfast pot

Serves one


1⁄2 avocado, flesh scooped out

1 small banana, roughly chopped

2 handfuls of mixed frozen berries

2 tbsp natural yoghurt

11⁄2 tbsp rolled oats

11⁄2 tbsp mixed seeds

1 tbsp almond butter

drizzle of honey


Place the avocado, banana, frozen berries and natural yoghurt in a blender and blitz with a splash of water until smooth. Tip into a bowl or pot to take to work. In a dry frying pan over a medium heat, toast the oats and seeds until the seeds start to pop. Take off the heat. When you’re ready to eat, top the avocado berry pot with the toasted oats and seeds, almond butter and a drizzle of honey. You can blitz the fruit and yoghurt the night before and keep it in the fridge.

LUNCH – Peri-peri halloumi burger

Serves one


3 tbsp peri-peri sauce

100g halloumi, cut into four slices

1 tbsp mayo

1 baby gem lettuce

1 medium tomato burger bun


Pour 2 tablespoons of the peri-peri sauce into a shallow bowl. Add the halloumi slices to the bowl and turn them so that both sides are covered in the sauce. Leave to marinate for a few minutes. While your cheese is marinating, stir the remaining peri-peri into the mayo. Separate the lettuce leaves and slice the tomato into rounds. Warm a dry non-stick frying pan over a high heat. When it is hot, chuck in the halloumi slices. Dry-fry for 2 minutes on each side, spooning any of the leftover marinade over the cheese as it cooks so that it becomes sticky and crisp. Take off the heat. Toast your burger bun, then spread the base with the spicy mayo. Stack in the halloumi, lettuce and tomato.

DINNER – Lentil Bolognese

Serves two


2 tbsp olive oil

1 large onion, finely chopped

2 medium carrots, peeled and chopped into cubes

salt and pepper

2 cloves garlic, crushed

2 sprigs of rosemary

200g dried green lentils

glass of red wine

2 x 400g tins of chopped tomatoes

1 tbsp tomato puree

60g walnuts

1 tbsp balsamic vinegar

cooked pasta of your choice

grated cheese, to serve – optional


Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper. Cook for 6 minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils. Give everything a good stir, then pour in the red wine. When most of the wine has bubbled off, chuck in the chopped tomatoes, then re-fill one of the tins with water and pour it in. Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft. When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty. Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season your Bolognese to taste, removing the rosemary sprigs. Serve with cooked pasta and, if you’re like me, loads of grated cheese on top! This can be made ahead and kept in the fridge for two-three days.

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