Weight Loss Tip: Joe Wicks shares the profitable combo to shed kilos – what to do

Everyone indulges in some type of junk food now and then, and this is considered a “healthy balance” by nutrition experts. But when unhealthy foods are eaten more regularly, that’s where the problems lie.

Joe Wicks revealed that it not only has an impact on people’s weight but also controls their motivation, among other things.

Speaking to Express.co.uk, he admitted he usually stays away from food that he knows makes him feel like rubbish.

He said: “Some foods I see as indulgence, like ice cream, fizzy drinks and chocolate.

“But the next day I feel really bloated and have a stomach ache, so I don’t really have it.”

He explained that despite exercising and burning calories, ultimately if a person ate poorly, it will still affect them.

“Even if you exercise and eat well, you can still feel very tired or exhausted,” he said.

“And it’s probably because of what you ate last night.

“It has a huge impact on our motivation, our body fat, how we feel and our energy levels.

READ MORE: Nutrition: Expert warns of common mistakes

“That’s why you have to combine good food with exercise, you really can’t have one without the other.”

That’s why Joe’s latest cookbook, Feel Good Food, lives up to what it says on the cover – it’s all about food that makes people feel good.

Not only that, as the cost of living continues to rise and people limit their weekly grocery shopping, his super healthy recipes not only keep the weight but money in people’s pockets.

The Body Coach, as he’s also known, explained that it’s “an easy way to eat” that “you’ll never go hungry.”

“You’re just giving your body the right source of energy at the right time,” he said.

The book is chock full of delicious recipes that can lift your spirits and help you lose weight.

Try these healthy recipes for quick and easy breakfast, lunch and dinner ideas that will help shed the pounds, provide energy and motivation, and make people feel ready to attack the day ahead.


Diet: 5 Military Diet Myths That Could Have Adverse Effects [LATEST]
dr Michael Mosley shares 3 alternatives to cut carbs [ADVICE]
Fitness: Best warm-up for strength training [HEALTH NEWS]


Banana and Chocolate Overnight Oats

Breakfast is the first meal of the day and for many people the most important.

Experts have suggested that a high-protein breakfast is key to staying full for the rest of the day, and overnight oats save time.

Joe explained, “Just like cheese and wine, chocolate and banana were made for each other.

“This is a great way to use up bananas that are going black. As they overripe, they get softer and sweeter, both great things for the overall flavor of this brekkie.”


For the banana and chocolate overnight oats

250 ml almond milk

Two scoops (60g) of vanilla protein powder

1 A ripe banana, roughly chopped

Half a tablespoon of cocoa powder (over 70 percent cocoa)

75 g rolled oats

Grated dark chocolate to serve


Place all ingredients except oats and dark chocolate in a blender and blend until smooth.

Pour the mixture over the oatmeal and stir well.

Place in a sealable container and refrigerate for at least eight hours or overnight.

When ready to eat, sprinkle the dark chocolate on top.

READ MORE: Michael Mosley Weight Loss: Eliminate Three Foods to Stay Lean

Having lunch

Fish Stick Sandwich

This recipe allows people to make them from scratch the night before to ensure there are no unhealthy elements, all in just 25 minutes.

And for those who like it a little spicier, he suggests adding ground spices such as paprika or cumin to the flour or breadcrumbs.


Four 130g boneless, skinless cod fillets

75 g plain flour

Two eggs, beaten

200 g fresh breadcrumbs

A tbsp coconut oil

One and a half tablespoons of non-fat Greek yogurt

juice of a lemon

Two tablespoons chopped parsley

A shallot, finely diced

A big sub rolls

Two pickles, thinly sliced ​​lengthwise

Two handfuls of watercress to serve


Take each fish fillet and cut in half to get eight fingers.

Place the flour, beaten eggs, and breadcrumbs in three separate bowls.

Take a fish stick and dip it in the flour, shaking it a little to remove excess flour.

Dip your finger in the egg and then in the breadcrumbs to finish.

Repeat the process with all the fish fingers.

It’s likely the fingers will need to be cooked in two batches, so melt half the oil in a large skillet over medium-high heat and when hot, carefully place the breaded fish in the pan and fry on all four sides for about two minutes .

Drain the cooked fingers on a clean piece of paper towel and repeat the cooking process with the remaining breaded fingers.

While the second portion of fish is cooking, mix together the yogurt, lemon juice, parsley, and shallot.

Spread the sauce thinly on the inside of the sub rolls.

When all the fish fingers are cooked, stack them in the bottom rolls and top with the sliced ​​cucumber and watercress.


roast beef

Who doesn’t love a good Sunday roast? Now people can make their own with this simplified roast dinner for a fraction of the price and a fraction of the calories.


1.5 kg roast beef at room temperature

salt and pepper

Four carrots, roughly chopped

A large swede, roughly diced

Two heads of cauliflower, florets only (approx. 650 g)

215g mascarpone

An egg

Two spring onions, finely chopped

A teaspoon of English mustard

40g cheddar, grated

25g Parmesan, grated

20 grams of butter

A bay leaf

Two sprigs of thyme

A tablespoon of plain flour

500 ml high-quality beef broth


Preheat the oven to 220°C (convection 200°C/gas mark 7) and season the beef with salt and pepper and place on a roasting pan.

Place in the oven and roast for 15 minutes before reducing the temperature to 175°C (Fan 155°C/Gas Mark 4) and roast the beef for a further 25 minutes.

Remove from the oven, wrap tightly in aluminum foil and let rest on a plate for at least 20 minutes. Do not throw away the fat and gravy from the can.

While the beef is roasting, bring two large pots of water to a boil. Add the carrots and swedes to one of the pans and simmer for about 20 minutes, or until completely tender.

Add the cauliflower florets to the other pan and simmer, about eight minutes, or until the florets are just tender. Drain the florets in a colander or colander and steam.

Whisk together the mascarpone, egg, spring onions and mustard with a good pinch of salt and pepper.

Stack the cauliflower florets in a casserole dish and scrape and spread the mascarpone mixture over them.

Then sprinkle over the cheddar and parmesan, place the cauliflower in the oven and bake for 25 minutes, or until the mascarpone is bubbly and the cheese is browned.

When the rutabagas and carrots are tender, drain them thoroughly in a colander or colander and tip them back into the pan along with the butter. Add a pinch of salt and a generous pinch of pepper and blend, keeping warm until ready to serve.

Set the casserole over low to medium heat, add the bay leaf and sprigs of thyme, sprinkle over the flour and mix with the juice to form a smooth batter.

Cook the paste for about a minute, then gradually add the beef broth.

Stir in the beef stock, stirring constantly, until incorporated, then bring to a boil and remove from heat. Sprinkle with chopped parsley and serve the roast beef dinner with some freshly steamed vegetables.

Comments are closed.