• Articles














  • Soy and Honey Salmon with Couscous Salad

    Posted on

    Super Healthy Recipe 




    Serves 4.



    • 200g couscous
    • 2 tablespoon honey
    • 3 tablespoon light soy sauce
    • 4 small salmon fillets
    • Broccoli
    • 2 red peppers, deseeded and finely sliced
    • Zest of 1 lemon
    • ½ teaspoon oil
    • 1 x 25g pack mint leaves, chopped
    • 1 x 25g pack flat-leaf parsley, chopped




    • Place the couscous in a bowl, pour over 400ml cold water and soak for 10 minutes.
    • Meanwhile, mix together the honey and soy sauce in a shallow dish, then add the salmon fillets after carefully checking them for bones and coat in the marinade. Cover and leave in the fridge for 15 minutes.
    • Steam the broccoli. Fork through the couscous to separate the grains and mix in the broccoli, peppers, and lemon zest.
    • Preheat a non-stick frying pan and wipe the surface with the oil. Add the fish and cook over a medium heat for 3-4 minutes each side, or until cooked, adding the marinade for the final minute.
    • Stir the herbs into the couscous.
    • Serve the salmon on top and drizzle over any pan juices.



    Monday 25th – Bank Holiday Blast – Vey Live at 10am with a High Intensity Workout

    Posted on

    This Live workout was on Monday 25th – A Bank Holiday Blast – Vey was Live at 10am with a High Intensity Workout



    These videos are also available at our youtube channel at www.dnpt.co.uk/youtube or by searching Dan Newman Personal Training at you tube. If you want to follow from a large screen via Smart TV/Playstation etc.


    A technical gremlins day , this version is with us because we shoot on two devices ! with the technical gremlins attacking the main device our back up caught the action – phew 

    Vegetarian Mediterranean Stuffed Pepper

    Posted on


    Vegetarian Mediterranean Stuffed Peppers    

    Serves 6.




    • 2 tablespoons olive oil
    • 250g soya mince (you can use turkey mince for a non-vegetarian option)
    • 6 red peppers, halved vertically and deseeded
    • 1 teaspoon Italian herb seasoning (or dried basil, oregano, or similar)
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 140g Arborio risotto rice
    • Zest and juice of 1 lemon
    • 750ml hot vegetable stock
    • 1 courgette, finely chopped
    • 2 tablespoons pesto sauce
    • 100g cherry tomatoes, halved




    1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat ½ tablespoon of the olive oil in a frying pan, add the mince and break up with a fork. Cook over a high heat for 2-3 minutes. Stir in the herb seasoning then transfer to a plate and set aside.
    2. Place the peppers cut side up on a baking tray and bake in the oven for 20 minutes. Remove and set aside.
    3. Meanwhile, add the rest of the olive oil to the pan. Add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic and rice; cook for a minute. Add the lemon zest and juice then gradually pour in the stock, stirring at regular intervals until absorbed. This should take 15 minutes. Stir in the courgette and cook for a further 3-4 minutes until both the rice and courgette are tender.
    4. Remove from the heat, stir in the pesto and gently fold through the tomatoes.
    5. Divide the risotto equally between the peppers, then spoon over the mince.
    6. Return to the oven and bake for 5 minutes until the peppers are cooked through.


    Option – Sprinkle of feta on top ( not strictly vegetarian)

  • REQUEST A CALLBACK Enter your details below: