Joe Wicks is the most honest-to-goodness all-round nice guy during the lockdown era. So if you like PE with Joe, you’ll probably love his recipes, too…
Dad-of-two and superstar PE teacher to the nation, Joe Wicks is joining us live from his home with his daughter, Indie. Joe will be telling us how he’s gone from recipes to make you Lean in 15 to Wean in 15 – and why his children are his inspiration.
This Morning YouTube Channel
Broadcast on 14/05/20
Table of Contents
Recipe: Banana oaty pancakes with coconut and blueberries
Ingredients
- 1 banana, peeled and sliced
- 2 eggs
- 40g porridge oats
- 30g desiccated coconut, plus extra to serve if you wish
- 1⁄2tsp baking powder
- 1⁄2tbsp coconut oil or butter
- 40g blueberries, large ones cut into quarters, smaller ones cut into halves
Method
- Blend together the banana, eggs, oats, desiccated coconut and baking powder until perfectly smooth.
- Melt the coconut oil or butter in a non-stick frying pan over a medium heat. To cook the pancakes add tablespoonfuls of the batter to the pan and dot the top of each pancake with a few of the chopped blueberries. Cook for 1-2 minutes before flipping to cook the reverse side.
- Repeat until all the batter is used.
- Leave the pancakes to cool a little after cooking to prevent the blueberries from burning your baby’s mouth. Sprinkle with desiccated coconut to serve, if you like.
- Joe’s tip: The pancakes keep for up to 2 days covered in the fridge and can be sliced into fingers
Recipe: Broccoli cauliflower tots
Ingredients
- 200g broccoli florets
- 200g cauliflower florets
- 1tsp dried oregano
- 1tsp garlic granules
- 1tsp onion granules
- 80g cheddar, finely grated
- 2 eggs, whisked
- 50g breadcrumbs
- Olive oil, for greasing
Method
- Preheat the oven to 200°C (fan 180°C /gas mark 6). Line a baking tray with baking parchment.
- Steam the broccoli and cauliflower in a little water for 2 minutes. Drain in a sieve or colander, then rinse under cold running water to stop them from going too soft.
- Roughly chop the vegetables and place in a large mixing bowl with the remaining ingredients apart from the olive oil.
- Work the mixture together with your hands and roll up into little tots.
- Grease the lined tray with a little olive oil, place the tots on the tray and bake in the oven for 15 minutes or until tinged golden brown round the edges. Let cool properly before serving.
- Tip: Keeps for up to 2 days covered in the fridge.
