Ditch the chocolate! Try Joe Wicks' healthy snacks

Now, there's nothing guaranteed to sabotage a day's worth of healthy eating than an attack of the mid-afternoon munchies. Luckily the Body Coach, Joe Wicks, is here to tell us how we can stay one step ahead with healthy guilt-free snacks. He's whipping up Spicy Tortillas, homemade guacamole and super quick Banana and almond ice cream.

Broccoli and pine nut pesto

Serves 2


2 heads of broccoli, broken into florets4 tbsp pine nuts3 tbsp finely grated parmesan2 bunches of basil, leaves only1 clove garlic, roughly choppedJuice and finely grated zest of 1 lemon75ml olive oilSalt and pepperChopped raw vegetables, to serve


Bring a saucepan of water to the boil. Drop in the broccoli florets and cook for 1 minute. Then drain in a sieve or colander, and rinse under cold running water.

Tip the broccoli into a blender and add the pine nuts, parmesan, basil, garlic, lemon juice and zest and olive oil. Season generously with salt and pepper, then pulse until virtually smooth – you will most likely have to do a lot of pulsing and scraping.

Serve the pesto with chopped raw vegetables.

Spiced tortilla chips

Makes 24


3 Mini tortilla wrapsA few pumps of olive oil spray2 tsp ground cumin1 tsp smoked paprika1 tsp celery salt


Preheat the oven to 170c/150 fan/ Gas 3 / 325f

Take each tortilla in turn and give it a pump of oil on both sides.

Cut the tortilla into quarters, then cut each quarter in half to give you 8 triangles. Then lay as many of the 24 triangles onto a baking try as you can fit (you may have to use a couple of trays, or cook the tortilla chips in two batches).

Mix together the spices and salt until they are well blended, then sprinkle evenly over the triangles.

Bake in the oven for 6-7 minutes until lightly golden and crisp.

Joe’s avocado ranch dip

2 servings


85g avocado185g Total 0% Greek YoghurtJuice of 1 lemon1 clove garlic, grated or finely choppedA small handful of fresh chives, finely choppedA small handful of fresh dill, finely choppedA small handful of flat leaf parsley, finely chopped


Place the avocado in a food processor. Add the Greek-style yogurt, lemon juice, garlic, chives, dill and parsley. Season with salt and pepper. Process until combined into a smooth dip consistency.

Enjoy with 4-5 large celery sticks (finger length) – can use cucumber or have half the portion with carrots if you prefer.

Cheat’s Banana and Almond Ice Cream

Serves 2


4 bananas, peeled and cut into roughly similar-sized chunks1 tbsp almond butter50ml almond milk1 scoop (30g) vanilla protein powerToasted flaked almonds, to serve*You will need to freeze the bananas at least 4 hours ahead.


Line a baking tray with greaseproof paper and spread the banana chunks over it in a single layer. Place the tray in your freezer and freeze for a minimum of 4 hours, or until the banana chunks are frozen solid.

Tip the frozen banana into a food processor, along with the almond butter, almond milk and the protein power if using, then pulse until virtually smooth.

Serve your cheat’s ice cream topped with toasted almonds.

Recipes taken from the book Lean in 15 by Joe Wicks The Body Coach.

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