Here is a short video with a small selection of people who have achieved both physical and lifestyle change with DNPT through a combination of effective planning, exciting sessions and our proven influential process of helping to implement healthier food and exercises choices.

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Serves 2

Ingredients

160g of mixed stir-fry vegetables

2 pak choi, leaves halved lengthways

2 fresh or frozen fish fillets

2 tbsp soy sauce

½ chilli finely chopped

2cm fresh ginger, chopped into thin sticks

Wholegrain rice to serve

Method

1. Preheat the oven to 200°C or fan 180°C.
2. For each parcel, lay 1 large square of foil on a work surface and top with 1 square of baking paper. Place the stir fry mix on the squares. 
3. Mix the soy sauce, chilli and ginger together.
4. Add the Pak Choi and sprinkle each parcel with 1 tbsp water. Top with 1 frozen fish fillet and drizzle ½ of the soy, chilli & ginger mix over each. 
5. Wrap up into a parcel and transfer to a baking tray. Bake for 25-30 mins or until the fish is cooked through.
6. Meanwhile, cook the wholegrain rice according to packet instructions.
7. Open the parcels and drizzle rest of the dressing over each.
8. Serve with the rice and enjoy!

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2 portions

Ingredients

100g courgettes

250g turkey mince

1 garlic clove, crushed

10g mint, leaves picked and chopped

1 tbsp olive oil

½ lime, zested and juiced

1 large carrot

½ cucumber

2 wholemeal pitta

Iceberg lettuce, shredded

60g spinach

Method

1. Trim and grate the courgette and then pop into the middle of a clean tea towel, secure around the courgette, then squeeze firmly, pressing out the water over the sink.
2. Tip the drained courgette into a bowl, add the turkey mince, garlic and most of the mint. Season, then mix well.
3. Divide the mixture into 6 and roll firmly in your hands to make ping-pong sized balls. Place on a baking tray.
4. Heat the grill to high. Drizzle 1 tbsp oil over the meatballs and toss to coat. Grill for 10-15 mins, turning them over and draining off any liquid from the tray halfway through, until cooked throughout.  
5. Meanwhile, whisk 1 tbsp oil, half the lime juice and all the zest in a large bowl. Peel the carrot into thin ribbons. Transfer to the dressing bowl. Repeat with the cucumber. Add the lettuce, remaining mint and toss with the dressing.
6. Toast the pittas, then split down the lengths of one side to open them up like a pocket. Add some of the ribbon salad to each pitta and top with the meatballs. Toss the spinach into any leftover ribbon salad and dressing, then serve alongside.
7. Enjoy!

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Makes 16 cookies

Ingredients:

2 small, ripe bananas, mashed

2 tbsp melted coconut oil

90g oats

35g ground almonds

2 tbsp desiccated coconut

½ tsp cinnamon

½ tsp baking powder

1 tsp vanilla extract

50g chocolate chips (mix of dark and milk)

Method:

1. Preheat oven to 175 degrees C and line a large baking tray with baking paper.
2. Mix the mashed bananas with the melted coconut oil and vanilla essence.
3. In another bowl, mix together the dry ingredients, including the chocolate chips.
4. Mix the wet and dry ingredients together.
5. Use your hands to make balls of dough and then gently press into a slightly flatter shape. Place on the baking tray and cook for 12-14 minutes.
6. Enjoy!

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Serves 1

Ingredients:

4 -5 frozen pumpkin pieces

1/2 frozen banana, in slices

1 small carrot, sliced thinly or grated

2 tbsp oats

180ml light coconut milk or any milk you prefer

2 heaped tbsp Greek yogurt

1 tbsp nut butter (unsalted)

½ tsp cinnamon

½ tsp mixed spice

Instructions:

1. Blend all ingredients together for approx. 60 seconds or until they are combined. Add more milk to change consistency if required. Enjoy!

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