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.

Facebook

Twitter

Linkedin

Pinterest

Serves 4 

Ingredients

2 tsp olive oil

1 onion, peeled and chopped

400g lean braising steak, cubed,

3 peppers, deseeded and diced

220g mushrooms, wiped and quartered

1 tsp chilli flakes

1 tsp cumin seeds

2 tsp ground coriander

1 beef stock pot

400g chopped tomatoes

420g red kidney beans

4 slices garlic bread

20g parsley

Method

1. Heat the oil in a pan and add the onion and braising steak until the meat is sealed on all sides. Add the peppers, mushrooms, chilli flakes, cumin seeds and ground coriander. cook, stirring, for 2 minutes then add the stock pot, tomatoes and 400ml boiling water. Bring to the boil, reduce the heat, cover and simmer for 1 hour.
2. Add the kidney beans and continue to cook for a further 5 minutes.

When ready to serve, sprinkle parsley over the chilli if desired and serve hot with the slices of garlic bread and sour cream.

This chilli can also be served with a small jacket potato or wholemeal rice.

Facebook

Twitter

Linkedin

Pinterest

Ingredients

1 tbsp olive oil

2 sweet potatoes, peeled and cut into 1cm cubes

4 spring onions, finely chopped

150g sweetcorn

2 roasted peppers – can be from a jar, drained and chopped

400g can kidney beans, drained and rinsed

1 tbsp chipotle paste

60g Greek Feta cheese, crumbled

3 tbsp chopped coriander, plus extra leaves to garnish

8 wholemeal tortilla wraps

300g tub tomato & basil pasta sauce

60g cheddar cheese, grated

40g drained sliced green jalapeño peppers

Coriander leaves, to garnish

Lime wedges and green salad, to serve

Method

1. In a large non-stick frying pan, heat the oil over a medium-high heat and fry the sweet potato for 8-10 mins, stirring occasionally, until tender
2. Add the spring onion and fry for a further 2 mins
3. Remove from the heat and stir through the sweetcorn, roasted peppers, kidney beans, chipotle paste, Feta and coriander
4. Lay the wraps on the work surface then divide the mixture between them
5. Roll each one up tightly and arrange snugly, side by side, in an ovenproof dish about 22cm x 32cm
6. Pour over the pasta sauce and scatter over the Cheddar and jalapeños

Bake for 20 mins until bubbling and golden, garnish with the coriander, then serve immediately with lime wedges and a green salad on the side

Facebook

Twitter

Linkedin

Pinterest

Serves 4

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, finely chopped

3 leeks, sliced

1 chilli, deseeded and finely chopped (add according to taste)

2 400g cans tomatoes

1 400g can butter beans, drained

2 150g can drained cannellini Beans

1 handful chopped flat-leaf parsley

Wholemeal bread to serve

Method

1. Heat 2 tablespoons olive oil in a large frying pan.
2. Chop the onions and garlic. Deseed and chop the chilli if using. Add to the pan, frying until softened.
3. Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
4. Add the cans of tomatoes to the pan and simmer for 20 minutes.
5. Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.

Stir in the chopped parsley and serve with 1 slice of wholemeal bread per person.

Facebook

Twitter

Linkedin

Pinterest