Better than all the rest
At Vitality, we know that food is not just fuel – it’s also the spice of life. That’s why we’ve asked our cover star Ambassadors to pick their favourite Vitality recipes from our latest editions.
From Gabby’s vibrant plant-based bowls, packed with protein and fibre, to Jonny’s warming Thai-inspired squash curry and Tracey’s spinach and feta Spanakopita, these recipes will suit every lifestyle.
So, whether you’re looking for a quick midweek dinner, a hearty post-workout meal, or a wholesome dish to share with family, these creations are designed to keep you energised and thriving.
Dig in! Discover the recipes our Ambassadors’ picked for this issue
Gabby Logan’s pick: Smoky tofu burrito bowl
Ingredients for 4 portions
500g microwave wholegrain rice
450g tofu
2 cans of black beans, drained
2 small avocados, sliced
200g canned chopped tomatoes
1 medium red onion, chopped
2 cloves garlic, grated
1 whole lime juice
4 teaspoons of extra virgin olive oil
2 teaspoons of chipotle chilli paste
2 teaspoons of ground cumin
2 teaspoons of smoked paprika
Method
- Open the tofu, drain and cut into 16 even-sized rectangular pieces. Place them into a bowl and add two teaspoons (tsp) of olive oil, two tsp of paprika and two tsp of cumin. Mix well and coat tofu in spices and two tsp of olive oil.
- Heat large frying pan over medium heat and add the tofu to the pan. Cook for two to three minutes on all sides until a nice char appears and a crispy layer forms.
- When the tofu is cooked and crispy, remove from the pan and add the last two tsp of oil, chopped red onion and garlic cloves.
- Turn the heat down and cook gently for five minutes until the onion is softened.
- Drain the black beans from the cans and rinse before adding to the frying pan. Toss these around and heat through for two to three minutes and add the lime juice, chipotle paste and half the can of chopped tomatoes.
- Lower the heat, and simmer for two to three minutes while the rice is heated in the microwave.
- Serve up by adding 1/2 pack of rice to a large bowl, a 1/4 of the bean mixture, and top with four slices of crispy tofu.
- Finally, halve and slice the avocado, adding 1/2 an avocado to the plate. Serve and enjoy.
🌱 Vegan 🥦 Vegetarian 💪 High-protein 🥛 Dairy-free 🌾 Gluten-free
“I love this for a high protein meal” – Gabby Logan
Ingredients for 4 portions
500g microwave wholegrain rice
450g tofu
2 cans black beans, drained
2 small avocados, sliced
200g canned chopped tomatoes
1 medium red onion, chopped
2 cloves garlic, grated
1 whole lime juice
4 teaspoons extra virgin olive oil
2 teaspoons chipotle chilli paste
2 teaspoons ground cumin
2 teaspoons smoked paprika
🌱 Vegan
🥦 Vegetarian
💪 High-protein
🥛 Dairy-free
🌾 Gluten-free
Method
- Open the tofu, drain and cut into 16 even size rectangular pieces. Place them into a bowl and add two teaspoons (tsp) olive oil, two tsp paprika and two tsp cumin. Mix well and coat tofu in spices and two tsp oil.
- Heat large frying pan over medium heat and add the tofu to the pan. Cook for two to three minutes on all sides until a nice char appears and a crispy layer forms.
- When the tofu is cooked and crispy, remove from the pan and add the last two tsp oil, chopped red onion and garlic cloves.
- Turn the heat down and cook gently for five minutes until the onion is softened.
- Drain the black beans from the cans and rinse before adding to the frying pan. Toss these around and heat through for two to three minutes and add the lime juice, chipotle paste and half the can of chopped tomatoes.
- Lower the heat, and simmer for two to three minutes while the rice is heated in the microwave.
- Serve up by adding 1/2 pack of rice to a large bowl, a 1/4 of the bean mixture, top with four slices of crispy tofu.
- Finally, halve and slice the avocado, adding 1/2 an avocado to the plate. Serve and enjoy.
🥗 588 kcal 🥗 61g carb 🥗 30g protein 🥗 21g fat
Jonny Wilkinson’s pick: Thai red curry and butternut squash soup
Ingredients for 4 people
1½ litres vegetable stock
1 kg butternut squash
1 large white onion
45g of red Thai curry paste
1 whole lime, juiced
2-inch piece of fresh ginger, grated
1 cup of fresh coriander leaves
2 cloves of garlic, grated
1 teaspoon of coconut oil
Method
- Over a low-medium heat gently cook the finely diced onion in the coconut oil for 8-10 mins until softened. Add the red Thai curry paste and stir continuously for 2-3 mins.
- Then add the ginger and 2 garlic cloves and cook for a further 2 mins.
- Add the butternut squash and vegetable stock to the pan and simmer for 30 mins or until the squash is cooked through.
- Either use a hand blender or empty the contents of the pan into a powerful blender and blend until smooth. You may need a little more water or stock to adjust the consistency to your liking.
- Finally season with the lime juice and serve in bowls with a handful of the fresh chopped coriander on top.
This makes 4 bowls of soup and can be served with bread to boost energy with carbohydrates. You can also add chopped or shredded chicken on top or stirred through to increase protein content.
🌱 Vegan 🥦 Vegetarian 🫘 High-fibre 🥛 Dairy-free 🌾 Gluten-free
“Hearty and healthy, what’s not to love?” – Jonny Wilkinson
Method
- Over a low-medium heat gently cook the finely diced onion in the coconut oil for 8-10 mins until softened. Add the red Thai curry paste and stir continuously for 2-3 mins.
- Then add the ginger and 2 garlic cloves and cook for a further 2 mins.
- Add the butternut squash and vegetable stock to the pan and simmer for 30 mins or until the squash is cooked through.
- Either use a hand blender or empty the contents of the pan into a powerful blender and blend until smooth. You may need a little more water or stock to adjust the consistency to your liking.
- Finally season with the lime juice and serve in bowls with a handful of the fresh chopped coriander on top.
This makes 4 bowls of soup and can be served with bread to boost energy with carbohydrates. You can also add chopped or shredded chicken on top or stirred through to increase protein content.
Tracey Neville’s pick: Spinach Spanakopita
Ingredients for 4 portions
400g spinach
200g feta cheese
4 large free range eggs, whisked
100g sundried tomatoes, chopped
100g filo pastry ready-rolled sheets
1 tbsp extra virgin olive oil (spray)
1 tbsp nigella seeds
Method
- Preheat oven at 180 degrees C. Bring a large saucepan of water to simmer on a medium-high heat. Add the spinach and blanch for 2 minutes. Drain the hot water from the pan and run cold water through the spinach to cool it. Squeeze out any excess water.
- Chop the cooked spinach finely and add to a large mixing bowl. Add the crumbled feta and whisked eggs into the bowl, as well as the chopped sundried tomatoes. Mix until well combined.
- Take an ovenproof dish either rectangular or circular shaped. When laying the filo sheets, double them over so each piece is folded in half as two layers.
- Lay 3 sheets of filo pastry over the base of the pan with the excess hanging over the edges.
- Place all of the filling into the base of the pan.
- Put the last double-layered sheet into the middle, slightly scrunched, and then fold over the excess pastry from the base layer.
- Finish by spraying a little more olive oil over the pastry and sprinkle over the nigella seeds.
- Put the dish in the oven for 25-30 minutes until cooked through and the pastry is crispy and browned. Once cooked remove from the oven and serve immediately. Or let it cool and eat later.
🥦 Vegetarian 💪 High-protein 🫘 High-fibre
“One for the whole family – perfect for lunch and dinner” – Tracey Neville
Method
- Preheat oven at 180 degrees C. Bring a large saucepan of water to simmer on a medium-high heat. Add the spinach and blanch for 2 minutes. Drain the hot water from the pan and run cold water through the spinach to cool it. Squeeze out any excess water.
- Chop the cooked spinach finely and add to a large mixing bowl. Add the crumbled feta and whisked eggs into the bowl, as well as the chopped sundried tomatoes. Mix until well combined.
- Take an ovenproof dish either rectangular or circular shaped. When laying the filo sheets, double then over so each piece is folded in half as two layers.
- Lay 3 sheets of filo pastry over the base of the pan with the excess hanging over the edges.
- Place all of the filling into the base of the pan.
- Put the last double layered sheet into the middle, slightly scrunched, and then fold over the excess pastry from the base layer.
- Finish by spraying a little more olive oil over the pastry and sprinkle over the nigella seeds.
- Put the dish in the oven for 25-30 minutes until cooked through and the pastry is crispy and browned. Once cooked remove from the oven and serve immediately. Or let it cool and eat later.
