The Perfect Post Workout Dinner

Posted on 06 July 2015

We have partnered with one of our favourite nutritionists Jess Sepel to bring you a range of delicious recipes that have been designed for an active life. These meals include the nutrients that allow you to recover, give you energy and nourish your body.

Today's recipe - A Perfect Post Workout Meal


Most of the trainers and ambassadors we speak to stress the importance of eating real food and this could never be more applicable than after your workout when your body is screaming for nutrients. Instead of reaching for a protein shake this Snapper and Sweet Potato dish has the perfect mix of healthy fats, lean protein and carbs to get you results.

  • Herb and almond crusted snapper
  • Ingredients:
  • ½ cup raw/roasted almonds
  • ¼ cup fresh continental parsley leaves
  • ¼ cup fresh basil leaves
  • ¼ cup chopped coriander
  • 1 garlic clove (optional)
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. grated parmesan cheese (optional)
  • Season with Himalayan salt and pepper.
  • 4 (about 150g each) firm white fish fillets (I use snapper)
  • Method:
  • Preheat oven to 200°C.
  • Line 2 baking trays with non-stick baking paper.
  • Place the almonds, parsley, basil, coriander, lemon juice, olive oil. garlic and Parmesan cheese in a food processor and process until finely chopped.
  • Season with pepper and Himalayan salt.
  • Place the fish onto a large plate. Using is a spatula or your hands placed the herb and almond mixture on top. Make sure you press it into the fish quietly firmly. Only coat one side of the fish.
  • Place, herb side up, on the lined trays. Bake for 12 minutes or until the fish flakes easily when tested with a fork.
  • Sweet potato mash
  • Ingredients:
  • 700 g sweet potatoes peeled and cut into 4- to 5-cm chunks.
  • Add 4 tbsp milk/water
  • 1 tsp butter/olive oil
  • 1 tsp cinnamon/ spice of your choice
  • Season with Himalayan salt and pepper.
  • Method:
  • Place the sweet potatoes in a large saucepan, add enough water to cover and bring to the boil.
  • Reduce the heat to medium, cover and simmer until the sweet potatoes are tender, 10 to 12 minutes. Or alternatively you can steam them.
  • When the sweet potatoes are soft and tender, drain them and put into a saucepan.
  • Add milk/water, olive oil, and cinnamon to the saucepan and mash all the ingredients together with either a potato masher, stick blender or food processor. Season to taste.

Enjoy Xx

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