With a savvy DIY nip and tuck, the stuff of late-night nutritional nightmares can become a lean protein-packed option, perfectly poised for post-run recovery. Plus, adding extra veggies packs in fibre and added nutrients.
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 200g lean diced lamb leg, cut into 2-3cm pieces
• 2 peppers, cut into 2-3cm pieces
• 1 red onion, peeled and cut into 2-3cm pieces
• 2 wholemeal flatbreads
• Baby leaf spinach
• 1 garlic clove, peeled and crushed
• 1 avocado
• 2 tbsp Greek yoghurt
• Salt and freshly ground black pepper
• Pinch of ground chilli powder
1 To prepare the marinade, whisk up the spices with olive oil, salt, pepper and lemon juice. Coat the meat in the marinade and leave to stand for half an hour.
2 Meanwhile, to make your guacamole topping, blend the avocado with garlic, yoghurt and seasoning.
3 Assemble the lamb with the chopped peppers and onions on to skewers and grill over a medium to high heat for eight to 10 minutes, turning every two minutes to ensure they’re cooked evenly.
4 Warm the flatbread then top with meat, peppers, onions, fresh spinach and guacamole. Wrap and serve.
Go the whole way ‘White bread gives a rapid surge in insulin levels and provides a short-lived burst of energy, but wholemeal flatbread helps stabilise blood sugars and is far richer in nutrients,’ says Percy.
C, no evil ‘Grilled peppers pack a vitamin C immune-boosting punch,’ says Bailey. The vitamin also aids your body’s absorption of iron in the meat. Win-win.
Lean in Slash the fat of the dubious kebab-shop cuts of lamb with a lean alternative. ‘There’s a higher omega-3 content in organic or grass-fed meat,’ says Bailey. Omega-3 is vital for runners’ joint health.
Avo bit more...‘Avocado is rich in heart-healthy monounsaturated fats and folate to support oxygen-carrying red blood cells,’ says Bailey.
Nutrition Before After
Calories 1,000 750
Fat 62g 40g
Carbs 55g 61g
Protein 56g 47g