Blog Author
Harry Longworth
Date of post
17 May 2024
Blog Category

Summer is here! But, don’t fear, we have some delicious recipes that are macro-friendly so you can enjoy the sun whilst still hitting your goals.

The ultimate beef burger 

You can’t have a BBQ without a burger… Here’s a recipe that’s healthy, delicious, and easy – all in one. 


  • 150g 5% fat minced beef
  • 1 egg
  • 1/4 onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1 wholemeal burger bun
  • 2 slices of tomato
  • 2 slices of red onion
  • 20g mild cheddar cheese
  • 250g potatoes (Maris Piper is a good option)


  1. Crack on the BBQ
  2. Mix together the minced beef, egg, onion, garlic, paprika, cumin, salt, and pepper in a bowl. Form the mixture into a patty shape.
  3. Heat a non-stick frying pan over medium-high heat. Once hot, add the burger patty and cook for 3-4 minutes on each side or until cooked through. Add the cheese while hot to get it nice and melted before you assemble.
  4. Slice the potato into chips and toss with salt, and pepper. Optionally, toss with 1 tsp of olive oil for extra crisp (120kcals) . Spread the chips out in a single layer on a baking tray and bake for 20-25 minutes, or until golden brown and crispy.
  5. To assemble the burger, place the burger patty on the bottom half of the burger bun. Top with tomato slices, red onion slices. Place the top half of the burger bun on top. Serve with the homemade chips.


Calories: 668

Carbs: 71

Protein: 51

Fat: 20

Nandos Chicken-Style Wrap

Craving the fiery flavours of Nando’s peri-peri chicken, but want a healthier option that won’t derail your goals? Fancy saving some pennies and eating at home, whilst enjoying the sun?

This homemade version absolutely does the job. 


  • 1 large boneless, skinless chicken breast (150g)
  • 1 white tortilla wrap
  • 60g Nando’s medium Peri-Peri sauce
  • 50g 0% fat Greek yogurt
  • 50g sliced cucumber
  • 25g shredded lettuce
  • 30g diced tomatoes

Cooking Instructions

  1. Preheat a non-stick pan on medium-high heat.
  2. Cut the chicken breast into thin strips and cook for about 5-7 minutes until fully cooked.
  3. Once cooked, remove from the heat and mix in the Nando’s Peri-Peri sauce to coat the chicken.
  4. In a small bowl, mix together the Greek yogurt and a tablespoon of the Nando’s sauce.
  5. Warm the whole wheat wrap in the microwave for 10-15 seconds or until soft and pliable.
  6. Lay the wrap on a flat surface and spread the Greek yogurt mixture in the center.
  7. Add the sliced cucumber, shredded lettuce, and diced tomatoes on top of the Greek yogurt mixture.
  8. Add the Nando’s Peri-Peri chicken on top of the veggies.
  9. Roll the wrap tightly, tucking in the sides as you go.
  10. Cut the wrap in half and serve immediately.


Calories: 563

Carbs: 64

Protein: 52

Fat: 11


A BBQ must have and a definite summer favourite. Flavoursome, tasteful and super easy to make and clean up – this is a recipe not to miss when the sun starts shining. 


  • Boneless Skinless Chicken Breasts 
  • Lime Juice 
  • Olive Oil 
  • Chili Powder 
  • Garlic 
  • Hot Sauce (if you dare)
  • Bell Peppers (of all colours to make it fun)
  • Red Onion 


  • Make the marinade by combining the lime juice, olive oil, dried spices, garlic, and hot sauce. Whisk them together and pour them into a gallon sized freezer bag.
  • Add in the cubed chicken, seal the bag, and massage the marinade into the chicken. Let the chicken marinate for 1-2 hours.
  • Add the chopped peppers and onion to a bowl. Drizzle them with olive oil and sprinkle with chilli powder, salt and pepper. Mix together until fully marinated. 
  • Thread the chicken and veg on the skewers, whilst the BBQ is heating up. 


Calories: 389

Carbs: 16

Protein: 31

Fat: 21

Spiced halloumi & pineapple burger with zingy slaw

We haven’t forgotten about the veggies out there… Here’s a great meat-free recipe perfect for the BBQ.


  • ½ red cabbage, grated
  • 2 carrots, grated
  • 100g radishes, sliced
  • 1 small pack coriander, chopped
  • 2 limes, juiced
  • 1 tbsp cold-pressed rapeseed oil
  • big pinch of chilli flakes
  • 1 tbsp chipotle paste
  • 60g halloumi, cut into 4 slices
  • 2 small slices of fresh pineapple
  • 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)


  • Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Mix it all up. Do this a few hours before for ultimate taste.
  • Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple. Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
  • Put the burger together!!


Calories: 489 kcals 

Carbs: 58g

Protein: 18g

Fat: 18g

(Recipe via BBC Good Food)

Brazilian-style beef with sweet potato salad

This BBQ recipe is something a bit different to add to your roster, but it won’t disappoint. 


  • 1 large onion (about 175g), peeled and left whole
  • 2 tsp rapeseed oil
  • 1 lime, zested and juiced
  • 2 tsp tamarind paste
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander, plus a handful
  • 1 tsp smoked paprika
  • 2 lean fillet steaks (about 125g each), fat trimmed away
  • 400g can black beans or black-eyed beans, drained
  • 160g sweet potato, cut into 2cm cubes
  • 1 red pepper, deseeded and chopped
  • 1 courgette (about 200g), sliced
  • 1 bay leaf (optional)


  • Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.
  • Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.


Calories: 466 

Carbs: 40g


Fat: 13g

(Recipe via BBC Good Food)

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