We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!

Vegetable & black bean stir-fry

Vegetable & black bean stir-fry
Protein 16g
Carbs 38g
Fat 30g
Kcal 486


  • 1 tsp coconut oil
  • 1/2 a small red onion, sliced
  • 1/2 a red bell-pepper, diced
  • 40g closed cup mushrooms, sliced
  • 1 garlic clove, finely chopped
  • a pinch of sea salt
  • 1/2 tsp paprika
  • 50g (drained weight) tinned black beans, rinsed and drained
  • 30g (drained weight) tinned sweetcorn, drained
  • juice of 1/2 a lime
  • a small pinch of black pepper
  • 1 egg
  • 1 medium-sized avocado, sliced
  • a small handful of fresh coriander, finely chopped

Heat half of the oil in a frying pan over a medium heat. Add the red onion and bell-pepper and fry gently for 3-4 minutes, stirring occasionally. Add the mushrooms and fry for 2 minutes, stirring occasionally.

Add the garlic, sea salt, paprika, black beans and sweetcorn. Cook for 4-5 minutes, stirring occasionally. Add the lime juice, stir well and remove the pan from the heat. Add the ground black pepper.

Heat the remaining oil in a separate frying pan over a medium heat. Crack the egg gently into the pan and fry. Using a spoon, carefully baste the yolk with hot oil from the pan. Cook for 2-3 minutes or until the yolks are cooked to your liking.

Plate up the cooked vegetables and beans. Top with the fried egg and serve with
avocado. Garnish with fresh coriander. Serve.

Veggie and bean chilli

Veggie and bean chilli
Protein 15g
Carbs 40g
Fat 7g
Kcal 284


  • 10ml (2 tsps) olive oil
  • 250g white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 small red chilli pepper, finely chopped
  • 1 red bell-pepper, deseeded and chopped
  • 1/4 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp sea salt
  • 1 tbsp tomato purée
  • 200g (drained weight) tinned red kidney beans
  • 400g tinned chopped tomatoes
  • 200g Tenderstem broccoli
  • 2 lime wedges, to serve
  • 1 handful of fresh coriander
  • 1/2 a medium-sized avocado, sliced

Heat the oil in a saucepan over a medium heat and add the onion. Sauté for 3-4
minutes or until soft. Add the garlic, chilli pepper and bell-pepper and fry for 1 minute.

Add the chilli powder, cumin, ground coriander and salt, stir and cook for 1 minute. Add the tomato purée and chopped tomatoes. Stir well, cover and cook for 15 minutes.

Add the broccoli and kidney beans and cook for 5 minutes or until the broccoli is tender.

Serve with avocado slices and lime wedges. Garnish with fresh coriander. Makes 2 portions.

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