Sugar Free Vegan Cinnamon Buns Protein Ice Cream with Caramelised Pecans

Dessert for 2-3 People

200g Pride coconut milk
50g Fitnessguru almond butter
2g cinnamon
2g cardamon
40g xylitol
20g pecans
5g Fitnessguru coconut oil

Chop the pecans into small pieces. Prepare a small sauce pan with the oil and 10g of xylitol. Fry the chopped pecans on medium heat and make sure you don't burn them. Mix the rest of the ingredients in a small bowl until smooth then stir in the caramelised pecans. Pour into portion sized bowls and leave to set in the freezer for 1.5-2 hours before serving.

Roasted Chicken Breast with Cheese Vegetables & Basil Avocado Mash

Main for 1-2 People


20g Anchor free range butter

500g chicken fillets

65g red onion

145g tomatoes

2 Slices Sainsbury's Be Good to Yourself British mature white cheese

360g courgettes
Sugar free smokey barbeque spice mix

Avocado Mash:

70g The Laughing Cow extra light

125g avocado

100g Fage Total 0% Greek yogurt

Fresh basil


Total weight: 1435g

Protein: 165.2g

Carbohydrates: 38.9g

Fat: 63.2g

Total Kcal: 1385

Martin's Special Taco Salad

Main For 1-2 People

750g extra lean beef mince (5% fat)
500g iceberg lettuce
1 red pepper
3 medium sized tomatoes
75g mature cheddar
100g Old El Paso hot salsa
75g Doritos nacho cheese
75g Doritos cool sour cream & chives
Sugar free BBQ Spice mix

Homemade avocado yogurt mash:
1 large avocado
100g Fage Total 0% Greek yogurt
1 pressed clove of garlic

Garlic Scampi With Martin's Special Creamy Satay Sauce

Main For One Person or Starter For Four People


300g Raw Large Scampi


Chilli flakes

10g Organic Coconut Oil from

200g half fat Creme Fraiche

50g Organic Crunchy Peanut Butter from





Start by marinating the scampi in on pressed clove of garlic and some chilli flakes. Prepare the pan with 10g of coconut oil and add the scampi together with the marinade. While frying the scampi, prepare a bowl and mix the creme fraiche and peanut butter until smooth. Add some salt and sweetener to taste, but make sure you get a good balance between the two.

Authentic Red/Yellow/Green/Panaeng Thai Curry With Fitness Noodles

Low Carb Main For Two People


500g of large raw king prawns/diced chicken breast/diced lean beef

1 large carrot

6 charlot onions

1 large fresh chili

1 piece/stem of lemon grass

6-8 fresh lime leaves

2 tbs of Mae Ploy curry paste (if you don't like it too spicy then start with one and add more later if needed)

20g organic coconut oil from

1 large/2 small cans/tins of bamboo shots

1 large/2 small cans/tins of water chest nuts

1 can/tin of Chaokoh coconut milk (use 2 for a more soup style dish)

Soy sauce

Sweetener (stevia, xylitol or splenda)

Fitness noodles from

Add broccoli, peppers, Thai straw mushrooms and/or bean sprouts for a fuller dish


Pour the coconut oil in a wok or deep pan and add the Mao Ploy curry paste, (If you're making a chicken or beef curry then add the meat right away).

Finley chop the onions and the chili, then grate the carrot using a fine grater. If you're making a prawn curry, start by frying the chopped onions, the chili and the grated carrot, then add the bamboo shots and water chest nuts. Cut the along lemon grass "stem" almost all the way to the bottom so it stays intact/in one piece, twist it 90 degrees and cut again. You do this for the flavour to come out more. It's now time to add the coconut milk, stir it around till everything is nicely mixed. Add the lime leaves and let it simmer for five minutes. It's now time to add the soy sauce and sweetener to taste. I love a good balance of the two so I always add a little at a time and taste it to make sure it's perfect before I add the raw defrosted prawns. Once the prawns have turned nice and pink the curry is ready to be served. Rinse off the noodles and put them (one pack) each in a deep plate or soup bowl and portion the hot curry on top

Delicious Sugar Free Peanut Butter Chocolate Pralines

Who said you can't eat chocolate when you're on a strict diet?


50g of Fitnessguru organic peanut butter
30g of Fitnessguru organic coconut oil
6g of Green & Black's organic cocoa powder
20g of Xylitol
1g vanilla extract


Mix till smooth, then pour in silicone mould. Leave in fridge for 15 minutes. Store the chocolate in the fridge since it will start to melt in room temperature. Make your own flavour by adding different essences, for example, orange, lemon, coconut, almond, pepper mint, hazel nut or banana.