46 MAY 2017
1 / M A K E IT G R A I N
B u l k u p y o u r k e b a b’s k J c o u n t t h e
healthy way. Cook quinoa as per pack
instructions. Misplaced them? Simmer
100g in 300ml of water for 20 minutes.
3 / CLOSE SHAVE
Season the ribeye, then grill for three
minutes each side. Rest the meat for
a minute before cutting it into strips,
as if freshly shaved from the spit.
2 / TURN NEW LEAVES
Mix 100g cooked quinoa with min
parsley and pomegranate. Add lem
for fat-free flavour. Shred the cabb
(rich in vit C) and boil for four minu
4 / PAC K IT I N
Warm the pitta, then spread with t
molasses; its carbs stimulate prot
synthesis. Sprinkle with seeds, th
jam in the meat, quinoa and cabba
METHODSERVES TWO
BULK-UP,SLIM-DOWNKEBABS
The kebab is unfairly maligned as a
on your clean-eating plans. But, don
it’s a weapon in any Young Turk’s ar
Middle Easter
FITTER BREAD
ELEVATE THE STEAKS TO POCKET FRESH GAINS
INGREDIENTS
- FRESH MINT AND PAR
HANDFUL OF EACH, TO - POMEGRANATE SEEDS
- LEMON JUICE, SQUEEZ
- CABBAGE, 100G
- RIBEYE STEAK, 200G
- SALT AND PEPPER
- WHOLEMEAL PITTAS, 2
BULK-UP EXTRAS
- QUINOA, 100G
(COOKED WEIGHT) - POMEGRANATE MOLAS
2TBSP - SESAME SEEDS, 2TSP
Smear satisfaction across your
chops by substituting your local
kebab shop’s slippery scraps for
A-grade ribeye. This juicy cut has
just enough tenderness to satisfy
cravings – along with a solid hit of
protein – but grilling it melts down
the fat content, so you pack on
muscle, not flab. You also get to
savour some serious flavour from the
mint, parsley and sesame seeds,
which tackle any post-squat
inflammation. Sidestepping the
greasy sauce for a pomegranate
relish, rich in heart-protecting
antioxidants, this is one treat you can
devour without the morning-after
guilt. Meanwhile, the energy-dense
quinoa and pitta neatly wrap up your
gains. A nd you’ll onl y have to wash
your hands once afterwards.
VITAL STATS
59g
CARBS
2
F
36g
PROTEIN
27
KILOJ
S
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SLEY,
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, 100 G
ZE
2
SSES,
9 g
FAT
700
JOULES
BULK UP