The N.A.Fitfood recipes are all made in our own kitchen with our clients and followers in mind. We consider nutrients and calories as well as accessible ingredients, convenience, simplicity and of course taste!
We have some sample recipes here for you here to make and enjoy at home. We would love to see you enjoying it so please click the link and tag us on our instagram page (n.a.fitfood) when you've made it.
TERIYAKI CHICKEN WITH STICKY RICE
400g chicken breast
1 large courgette
1 yellow pepper
150g tenderstem broccoli
1 red chilli
Thumb size piece of fresh ginger
2 cloves of garlic
Splash of soy sauce
3 tablespoons of teriyaki sauce
Drizzle of honey
Tablespoon olive/rapeseed oil
Sticky rice (we used 130g Vetee sticky rice)
Cut the chicken into small cubes and add 3 tablespoons of teriyaki sauce and set aside in a bowl. Finely chop your chilli, garlic and ginger and add to a large warm pan or wok with some rapeseed or olive oil for cooking. Pop the chicken in and stir regularly, cook for around 10-15 minutes. Meanwhile cut the broccoli and pepper into bite size pieces.
With a potato peeler "ribbon" the carrots and courgette. Add the vegetables and a good splash of soy sauce. Cook for a further 5 minutes on a medium heat. Just before serving drizzle with honey and stir in for a minute or so. Serve with sticky rice! Enjoy!
500g cooked prawns
300g cherry tomatoes
1-2 red chillis
3-4 crushed garlic gloves
Pinch of salt
Parmesan - 15g per dish
Drizzle 8g of olive oil or 1 cal oil spray into a warm pan. Add the tomatoes with a good splash of water. Allow these to gently cook down, adding the crushed garlic and chopped chilli. In a separate pot cook the linguine as per the packet instructions .Just before your pasta is ready add the prawns to the pan and heat through (around 5 minutes). Drain the pasta and tip into the pan. Mix through then dish up! season with black pepper and 15g of parmesan per dish.
220g red lentils
1 tin chopped tomatoes
300ml vegetable (or chicken stock)
2 garlic cloves
2 tsps curry powder
1 tsp garam masala
A pinch of ginger and turmeric
Cook the lentils for around 40 minutes in 300ml of stock of your choice. Set aside once cooked. Add everything else to a pan and simmer gently for 30 minutes.When the sauce has cooked down, add in the lentils and stir. Serve with rice or greens (rice & chicken not included in nutritional information).