Issue 187

Steamed chicken giving you fight-camp blues? Look on the bright side with this recipe for light spice-fried turkey.

Fighters always reach for chicken and its protein-packed, low-fat benefits to get their fight-camp fill. But there’s no reason turkey should be pushed out of the coop. It’s lower in calories and saturated fat than any other meat, and boasts more protein than the pre-fight staple chicken. Never mind the holiday season - with this succulent Title Belt Turkey you can get those fight-winning benefits all year round. 

Instead of boring, repetitive old chicken, the turkey here will provide you with around 29g of protein per 100g, and, even better, it houses more of an essential amino acid called methionine than any other meat – it’s necessary for complete protein usage. And there’s iron, zinc and vitamins B6 and B12 in them there fillets too.

The rest of the band gives you great stuff, too. The garlic helps fight inflammation and viruses, the carrots stack up the beta carotene which helps combat cancer, then there’s the red chili pepper which will help speed up your metabolism to fry that extra fat.

Turkey:

The turkey here will provide you with around 29g of protein per 100g, and, even better, it houses more of an essential amino acid called methionine than any other meat – it’s necessary for complete protein usage. But, it’s also low in sodium, which should help ensure you don’t retain as much unnecessary water heading into weigh-ins.

Mushrooms:

Unlike other good-for-you grub, being fat free, cholesterol free and low calorie – while still smacking down B vitamins, copper and potassium – mushrooms should always be a top contender at meal times. 

Zucchini:

You can cook these low-calorie bad boys pretty much any way you like, and thanks to their high water and fiber content they’ll make you feel fuller quicker. Which mean you’re less likely to eat things you shouldn’t.

RECIPE: TITLE BELT TURKEY AND QUICK-COOK VEG

You'll need:

  • 2-3 turkey fillets
  • 2 medium carrots
  • 1 large mushroom
  • 2 spring onions
  • 1 zucchini
  • 1 onion

Spicy marinade:

  • 2 cloves crushed garlic
  • 2 tsp paprika
  • 1 tbsp crushed ginger
  • 1 red chili pepper
  • Olive oil
  • Salt and pepper to season

What to do:

1: Prepare your marinade. Simply place all the ingredients in a bowl and mix well with a hand blender. It should be more of a liquid than a paste.

2: Gently place the fillets in a hot frying pan with some olive oil. When juice begins to run out of the fillets, pour the marinade over the top. Flip the turkey pieces and allow them to absorb the marinade.

3: Take the turkey out of the pan and place on an oven try. Cook in the oven at 200°C for around six to seven minutes.

4: While the turkey is baking, chop the vegetables. Heat in the same frying pan as the turkey until cooked through. Add the carrots first as they’ll need longer.

5: Remove the turkey from the oven and vegetables from the pan and serve.

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