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 4

Ingredients

• 1 Tbsp olive oil
• 1 onion, chopped
• 500g boneless, skinless chicken thigh
• 300g small new potato
• 425ml vegetable stock
• 350g broccoli, cut into small florets
• 350g spring green, shredded
• 140g peas
• Bunch of spring onion, sliced
• 2 TBsp pesto

Method

1. Heat the oil in a large, heavy pan. Add the onion and gently fry for 5 mins until softened;
2. Add the chicken, then fry until coloured;
3. Add the potatoes, stock and some ground black pepper, then bring to the boil;
4. Cover then simmer for 30 mins until the potatoes are tender and the chicken is cooked;
5. Add the broccoli, spring greens, peas and spring onions, stir well the return to the boil;
6. Cover then cook for 5 mins more, stir in the pesto and heat through.

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One serving:

75g Oats

1 tsp chia seeds

1 tbsp mixed seeds (e.g. pumpkin, sunflower and flax)

250ml milk (dairy or non-dairy)

150g Greek or vegan coconut yogurt (Greek yogurt is higher in protein than Greek-style or other plain yogurts)

For the morning: a small handful of your favourite chopped fruit and a dollop of Greek or vegan coconut yogurt

Instructions:

1. Mix all of the ingredients together in a glass container, cover and leave in the fridge overnight.

2. In the morning, take it out of the fridge and top with a dollop of Greek or coconut yogurt and chopped fruit.

3. Enjoy!

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Serves 4

Ingredients

4 cod fillets

3-4 cloves of garlic

750g cherry tomatoes, cut in half

1 tsp extra-virgin olive oil, plus more for drizzling

½ onion chopped

250ml chicken or fish stock

1 tbsp tomato paste

60ml low fat crème fraiche

Handful of chopped parsley

16 new potatoes

300g baby spinach

Method

1. Preheat oven to 200°C and line sheet pan with parchment paper. Add cod fillets, garlic, and cherry tomatoes in a single layer, then drizzle with olive oil. Bake until fish is opaque and cooked through, 15 minutes, then transfer fish to a plate and cover loosely with foil.
2. Boil the potatoes until soft. Wilt the spinach by placing in a colander and pouring over a kettle of boiling water.
3. Meanwhile, in a saucepan over medium-high heat combine 1 teaspoon oil, onion, chicken stock and tomato paste. Bring to a boil and simmer, 5 minutes.
4. Add garlic and half of roasted tomatoes to sauce. Bring to a boil again and simmer, 5 more minutes. Turn off heat; blend until smooth (using stick blender) and stir in crème fraiche.

Serve cod with tomato cream sauce, remaining roasted tomatoes, spinach and new potatoes. Garnish with parsley.

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