VEGAN RECIPE: Ginger & Almond Oatmeal Cookies

These cookies lean on the healthier side, but lets face it, they’re still cookies. That being said they make a great treat, or quick breakfast on the go. Great on their own or with a cup of tea/coffee and so quick to make. Literally a few ingredients thrown into a bowl and straight into the oven, couldn’t be easier!

I hope you give it a go and try it out!

Ginger & Almond Oatmeal Cookies

Makes 6-8 cookies
1 cup of rolled oats
1 large over ripe banana 
1 tbsp peanut butter (or prefered nut butter) 
1/2  inch piece of raw root ginger
Handful of raw almonds
1/2 tsp Lemon zest
1/4 tsp Cinnamon
Pinch of Golden sugar (sprinkling on top)


1. Start by mashing the banana in a large bowl. Personally I like to mash them till they are completely smooth, however feel free to leave chunky for added texture.
Tip: The more ripe the banana the sweeter these cookies will be.

2. Stir in the peanut butter. Once combined whisk with the fork until light in colour and smooth.

3. Add the cinnamon, and grated root ginger.
4. Add the oats.

5. Take a handful of raw almonds and chop roughly. Add these along with the lemon zest to the mix and stir to combine.
Tip: These add a great taste and texture to the cookies. Why not add some dried berries or fruit to the mix?

6. Lightly grease a baking dish (I used vegan butter but you can use any oil of your choice).
Scoop small rounds of the dough and flatten with a fork to create the cookies.
Optionally you can sprinkle some brown sugar on top for extra crunch and sweetness.

7. Bake for 15-20 minutes until golden and a little dark and crisp around the edges.

8. Once baked remove from the oven and allow to cool on a wire rack.

To Serve:

These cookies have an awesome texture, crisp on the outside and chewy on the inside almost like a flapjack! They don’t keep for too long however whenever I’ve made these there are never any left for the day after!

Serve with your choice of milk or hot beverage.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

VEGAN RECIPE: Pan fried Aubergine & Coleslaw Sour dough Sandwich

As a kid growing up, I was very familiar with the mediterranean diet. One thing I learned is that sometimes the most simple dishes are the ones that are unreal delicious! 

If you’ve ever visited Spain you may have been lucky enough to try Berenjenas con Miel (Aubergines with honey). The slight bitter taste from the crisp slices of aubergines with the sweetness of they honey is the ultimate combo.

Since choosing to incorporate a plant based diet into my lifestyle, honey is out of the question, BUT don’t let that stop you, these aubergines would go incredibly well with some good maple syrup or agave nectar.

I decided to experiment and came up with this epic sandwich!
The aubergines paired with my homemade vegan coleslaw (let me know if you’d be interested in me sharing the recipe) makes for a very flavoursome lunch.

I hope you give it a go and try it out!

Pan fried Aubergine & Coleslaw Sour dough Sandwich

Pan fried aubergines are so simple to make and can be served in a sandwich or just on their own with a drizzle of agave nectar, or maple syrup.

For two servings.
1 medium sized aubergine
2 tbsp plain flour (or flour of your choice)
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

For the sandwich
4 slices of sourdough bread
Shredded Romaine Lettuce
Slices of Tomato
Vegan butter
Vegan coleslaw


1. Start by slicing the aubergine in to 1cm thick discs and rinse them under cold running water, this will help to make the aubergines extra crispy when we go to cook them.

2. Once thoroughly rinsed, dry them with kitchen paper making sure to absorb as much water as possible. I like to space them out on a tray and press the kitchen paper onto them. The drier you get them the better results you’ll have.

3. Once dried, spread the flour on to a large plate. Take each slice and coat them with the flour, make sure to rub the flour evenly to make sure they are well covered.

4. Heat the oil in a large frying pan on a medium to high heat. (Once the oil is sizzling you can reduce the heat slightly to prevent the slices from burning.) Dust off any excess flour from the slices and fry the aubergines turning them occasionally until they are golden and crisp.
Once cooked, season to taste and place them on some kitchen paper or a wire cooling rack (I’ve found they star crisper if they are left on a metal rack).

5. Now you’re ready to plate up your sandwich. You can make it to your liking, however I like to use my homemade vegan coleslaw as I make it with raw apple. I think the sweetness of the apple compliments the aubergines really well.

To Serve:

Serve by buttering two slices of sourdough bread, lay the lettuce, some raw tomato slices, a generous helping of homemade coleslaw, then top with the aubergine slices.

Couldn’t be easier!

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

VEGAN RECIPE: Crispy Shredded Oyster Mushrooms in a Sweet and Sour Sauce

One thing I’ve learned since trying to introduce a plant based diet into my lifestyle is that the tastiest dishes are often the ones that aren’t trying to mimic meat.

I came up with this recipe when I was seriously craving some sweet and sour takeaway so I decided to experiment and came up with this dish.

The star of the show here is the oyster mushrooms. In my opinion oyster mushrooms are so versatile. Not only do they have such a fantastic texture that would go well in so many dishes, but they also offer a really unique, subtle nutty earthy flavour.

Not only is this dish surprisingly simple, it is also 100% Vegan!
Although there are a few components to it, it can easily be prepped in advance if you leave the mushroom coating until you are about to serve, so I hope you give it a go and try it out!

Crispy Shredded Oyster Mushrooms in a Sweet and Sour Sauce

For two servings.vegan_takeaway_recipe
200g Oyster Mushrooms
1/2 Red Pepper
1/2 Green Pepper
1/2 an Onion
2 pineapple rings (tinned)
3 tbsp of  Cornflour
1 tbsp of Mirin (or white wine)
1 tsp of Light Soy Sauce
1 clove of garlic
1 tbsp Vegetable Oil

For the Sweet and Sour Sauce:
1/2 Cup Pineapple juice (from tin)
1/4 Cup White Vinegar
4 tbsp  Tomato Ketchup
3 tbsp  Rice wine (or dry white wine)
1 tbsp of Light Soy Sauce
4 tbsp Agave Nectar (or sweetener of your choice)
1 tbsp Cornflour


1. To prep the mushrooms, start by wiping them clean of any dirt with a damp cloth or paper towel (Do not wash as they will become saturated with water and will not work). Now rip the mushrooms into shreds and place in a bowl.

2. Add the Mirin, soy, and grate the clove of garlic. Set it aside to marinate for
at least 10mins.

3. Clean and chop the peppers, onion and pineapple.
4. Heat the oil in a wok or large frying pan then add the peppers and onions, stir frying until the onions blister and turn semi translucent. You still want the vegetables to have a bit of bite so when they are ready empty them out into a separate bowl until you are ready to bring it all together.

5. Heat some oil in a deep pan on a high heat or if you have a deep fat fryer switch it on to a high heat.

6. Take a plate and spread out the 3 tbsp of cornflour. Lightly dust each strip of mushroom until well coated. (The residual marinade on the mushrooms will create almost a batter like coating when covered in the flour, which helps give these delicious mushrooms extra crunch.)
Tip: Use chopsticks to easily coat the mushrooms, saves dirty fingers!

7. Deep fry the mushrooms adding a couple at a time trying not to “overcrowd the pan” they should only take a minute to turn golden and crispy due to the high heat. Once fried drain and set on some kitchen paper to remove any excess oil.

8. Take a small jug or bowl and add all the sauce ingredients mixing well until there are no lumps. Now put the wok back onto a high heat, (add a little oil if needed) and add the vegetables back to the pan. Once sizzling pour in the sauce mix, add the pineapple chunks last to warm them through and stir for 2 minutes.
9. The sauce will thicken quickly and become vibrant and glossy. Switch off the heat and add the crispy mushrooms tossing until they are coated in the sauce.

To Serve:

Serve by plating up some steamed jasmine rice or fried rice, and top with the sauce.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

RECIPE: Pan Seared Salmon & Cauliflower Mash


This low carb high protein/fat meal is excellent for those days you want some comfort food. The tasty salmon and cheesy cauliflower mash is an excellent combo, great for beating those stodge cravings and really easy to make!

My Pan Seared Salmon & Cauliflower Mash

For two servings, you will need:low_carb_dinner_recipe

4 Salmon Fillets
Juice & rind of 1 Lemon (or lime)
2 tbsp unsalted butter
1 tsp of Olive oil
1 Cauliflower head
1/2 Cup Double cream
1/2 Cup Water
1 tsp Wholegrain Mustard
60g  Mature Cheddar Cheese (Grated)
10g Roquefort Cheese (or Parmesan)
Sea Salt & Cracked black pepper


  1. Start by preparing your cauliflower by cutting the head into florets and rinsing well.
  2. In a large (pan or sauce pan) melt a small knob of butter on a medium heat add the cauliflower and cook for 3 mins. At the end add the 1/2 Cup of water and cover with a lid. Cook for a further 3-5 minutes until the cauliflower can be easily mashed with a fork.
  3. Remove the lid and drain off any excess water. Add the pan back to the heat and stir in the cream, the cheeses, and the mustard. Stir well till the cheese melts and is distributed evenly. Salt and pepper to taste.
  4. In a frying pan or skillet heat the remaining butter along with the olive oil (this will help prevent the butter from burning) on a medium – high heat.
  5. Now place the salmon fillets in the pan and fry until on one side until it cooks halfway. Turn the salmon to cook the other side.
  6. Once almost cooked squeeze the lemon juice, and baste the salmon fillets with the lemon and butter in the ban until well coated. Add the rind, season well with salt and pepper.

To Serve:

Serve by plating up a generous amount of the Cauliflower mash, top with the salmon and drizzle the lemon butter sauce over the top.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

RECIPE: Warm Chicken & Chorizo Salad

This warm salad is ideal for a quick lunch. It can be prepared in advance and enjoyed cold as well as hot. It’s rich in healthy fats and proteins, and with the addition of my baguette croutons would make an excellent post workout meal!

Warm Chicken & Chorizo Salad

For one serving, you will need:

Chicken Chorizo Salad
Warm Chicken & Chorizo Salad

1 Chicken Fillet
1 small whole chorizo sausage

2 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika

1 clove of garlic
1 1/2 tbsp Red wine Vinegar
1 tbsp Honey
2 tbsp Manchego Cheese Grated (or extra Mature cheddar)
1 bag of Mixed Salad leaves
Sea Salt & Cracked black pepper
Leftover stale baguette (optional)



  1. Butterfly the chicken breast and place in a bowl or ziploc bag. Crush the clove of garlic and add to the chicken along with a pinch of salt, fresh cracked pepper, and the paprika. Allow to marinade for 15 minutes.
  2. Remove the skins of the chorizo (this can be done by making a slit down the side which will allow you to peel it easily) and chop into small chunks.
  3. Tear the baguette into bite size pieces and fry in 1 tbsp of the olive oil until golden and crisp. Season with salt, pepper and leave aside.
  4. Heat the remaining tbsp of the olive oil in the same frying pan and add the chunks of chorizo. Warm through until the chorizo is cooked through. Remove the pieces from the pan (leave the oil in the pan) and  place onto a plate with some kitchen paper.
  5. Now place the chicken in the pan and fry until completely cooked through. Once cooked remove from the pan, allow it to rest on a plate and cover with tinfoil.
  6. Meanwhile empty the salad leaves into a bowl (wash and drain if not already prewashed). To make the dressing add the vinegar and honey to the pan and warm.

To Serve:

Slice the chicken into bite sized pieces, add to the salad bowl, with the chorizo.
Spoon the dressing from the pan into the bowl and mix well. Top with the baguette croutons and grated cheese.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

RECIPE: My “cheats” Asturian Fabada

Fabada, one of the most famous dishes from Asturias Spain. This hearty rustic stew is an explosion of rich deep flavours. Traditionally this dish takes a lot of care and preparation, so this is not a true fabada but is an excellent substitute when you are craving something tasty in a hurry!

My “Cheats” Asturian Fabada

For one serving, you will need:

My “Cheats” Asturian Fabada

1 tin of cannellini beans (rinsed)
1 cup of water
2 inch piece of whole chorizo sausage
2 inch piece of morcilla (or black pudding)

4 slices of Serrano ham (the darker the better)
1 whole clove of garlic (peeled)
1/4 of an onion
1 small potato (Maris Piper/King Edward)
1/4 cup of white cabbage (chopped)

Cracked black pepper


  1. Empty a tin of cannellini beans into a colander, thoroughly rinse in cold water and leave aside.
  2. Remove the skins of the chorizo and morcilla (this can be done by making a slit down the side which will allow you to peel them easily). Chop the chorizo and leave the morcilla whole.
  3. To a small pot add the olive oil and slowly warm the chorizo until it releases a vibrant yellow saffron oil.
  4. Finely chop the serrano ham and add it to the pot then add the morcilla, cabbage, onion and a whole clove of garlic.
  5. Add the cannellini beans and the water and bring to a boil.
  6. Once boiling cover with a lid and cook for 5-10 minutes checking to make sure the stew doesn’t stick to the bottom of the pot.
  7. Chop the potato and add to the stew (add more water if needed). Lower to a medium heat and simmer till the potatoes are cooked through. You can check this by taking a piece of potato out and it should mash easily with a fork.
  8. Stir the stew making sure it doesn’t dry out in the pot. The morcilla should have broken down and you should have a rich broth.
  9. Season to taste (depending on the ham it may not need seasoning, taste before you salt it).

TIP: If the stew is too soupy, simply turn up the heat for a few minutes and let it reduce, if too dry add a small amount of water. 

To Serve:

Serve this stew with a rustic bread and a light beer.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

RECIPE: Bacon & Poached egg Avocado Rye Toast

One of my favourite breakfasts. Super easy to make with few ingredients. Simple but delicious!

Bacon & Poached egg Avocado Rye Toast

For one serving, you will need:

Bacon & Poached egg with Avocado rye toast

1 Large free range Egg
2 rashers of maple cured back bacon
1/2 a ripe avocado

1 tsp Extra virgin Olive oil
1 clove of garlic

1 thick cut slice of Rye bread
Cracked black pepper



  1. Slice and scoop out the flesh of 1/2 a ripe avocado and keep aside.
  2. Grill the bacon until cooked and crisp around the edges.
    I like the contrast of crispy bacon with the soft egg and creamy avocado, but feel free to cook your bacon to your liking.
  3. Meanwhile bring a small pot of water to the boil,  stir the water rapidly to create a vortex and crack the egg into the middle. Poach for 3 minutes.
  4. While the egg is poaching, toast the bread, cut the garlic clove in half and rub it on the toast.

To Serve:

Drizzle the olive oil on the toast, add the avocado slices, and the crisp bacon. Remove the egg with a slotted spoon and top the toast with the poached egg.
Season with fresh cracked pepper (optional).

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.

RECIPE: Taco style Chicken with Creamy Guacamole!

I created this recipe with the ingredients listed in the 90 Day SSS Plan by The Body Coach (View post here). Note that any suggested quantities/weights are just a guideline, please consult your individual plan for advised weights if following the plan.

Not only is this recipe low carb, but it’s also packed with healthy fats and protein which makes a great breakfast. Alternatively (for those not on the plan) this would make a very tasty main meal if served with some corn tortillas & refried beans.


Taco Style Chicken with Creamy Guacamole

You will need:

Taco style chicken with creamy guacamole.

For the chicken –
1 large Chicken fillet (skin removed)
2 Eggs
1/4 Onion

1 tsp Extra virgin Olive oil

Juice of 1/2 Lime
1 tsp Smoked Paprika
1 tsp Garlic powder
1/4 tsp Chilli powder
1 small Pinch of dried Oregano
1 small bunch of fresh coriander chopped
Sea salt & cracked black pepper to taste
Pickled Jalapeños (optional)

For the Guacamole –
1/2 an Avocado
Juice of 1/2 Lime
1 Tomato
1 tbsp finely chopped onion
2 tbsp Greek 0% Fat Yoghurt

1/2 tsp Garlic powder
1/8 tsp Chilli powder
1 small pinch of Paprika as garnish
Sea salt & cracked black pepper to taste


For the Chicken – 

  1. Prepare the chicken by cutting into bite sized pieces, then add to a bowl with the spice mix and the juice of 1/2 a Lime. Leave aside to marinade, the longer the better.
  2. Chop the onion into fine pieces and reserve 1 tbsp for the guacamole. Warm the olive oil in a frying pan and cook the remaining onion until soft and translucent.
  3. Once cooked, add the marinated chicken and stir fry until completely cooked through.
  4. Remove from the heat, add the coriander, and season to taste with fresh cracked pepper and sea salt.


For the Guacamole – 

  1. Scoop out the flesh of half a ripe avocado into a bowl and mash with a fork.
  2. Deseed and finely chop the tomato.
  3. Add the tomato, the 1 tbsp of finely chopped onion, the garlic powder, and the chilli.
  4. Add the juice of half a lime, then stir in the yoghurt.
  5. Season generously and serve with a pinch of smoked paprika to garnish.

To Serve:

Serve with 2 fried eggs, and pickled jalapeños.

If you like this recipe, please be sure to share it and I hope you can try it out!



Image & recipe © Juan Pinal 2016.

RECIPE: Steak & Red Pepper “Slaw” Baguette

This recipe was created with the ingredients listed in the 90 Day SSS Plan by The Body Coach (See previous post). Note that any suggested quantities/weights are just a guideline, please consult your individual plan for advised weights if following the plan.

I created this recipe when I was in the middle of my 2nd cycle of the 90 Day SSS plan. This cycle is rich in carbs on workout days so makes an excellent post workout meal!


Steak & Red Pepper “Slaw” Baguette

You will need:

Steak & Red Pepper Slaw Baguette

1 large Minute Steak
1 Baguette

1/2 Large Red Pepper
1/4 Onion
3 Chestnut Mushrooms (Optional)
Baby spinach (or Salad leaves of your choice)
2 tbsp Greek 0% Fat Yoghurt
2 tsp French Mustard
2 tsp Butter

1 clove of minced Garlic
Sea salt & cracked black pepper


  1. Finely slice the peppers, onions & mushrooms. Fry on a medium heat in 1 tsp of butter in a non stick frying pan until soft. Empty into a bowl and leave aside to cool.
  2. Place the steak between two sheets of wax paper or cling film and tenderise using a rolling pin or meat tenderiser. Flatten the minute steak until roughly 1/2 a cm thick, then cut into strips. Let the meat sit until it is at room temperature (this will help to keep the meat tender).
  3. Once the vegetable mix has cooled in the bowl, add the 2 tbsps of Greek yoghurt and 1 tsp of mustard. Add salt & fresh pepper to taste and mix well.
  4. Slice open the baguette and evenly spread the remaining 1tsp of mustard.
  5. Heat 1tsp of butter in a pan, add the minced garlic (avoid letting it brown) and add the steak, and frying until medium-well cooked. Season with a generous amount of fresh black pepper and a pinch of sea salt.
  6.  Add a handful of greens to the baguette, add the cooked steak, and top with the red pepper “slaw”.

If you like this recipe, please be sure to share it and I hope you can try it out!


Image & recipe © Juan Pinal 2016.

Joe Wicks’ 90 Day SSS Plan Works!


Lean in 15 Book Available on Amazon

Last year I came across Joe Wicks aka @thebodycoach, an Instagramer who had these quirky 15 second recipe videos called lean in 15 and after seeing a few I was hooked! Not only were they really funny, but the recipes were very simple, looked delicious, and seemed super healthy.

It wasn’t long before I became curious by his food and fitness videos, (and after piling on the lbs over Christmas) I wanted to learn more. I first saw his book titled “Lean in 15”, but after finding out about his tailored 90 Day SSS Plan, and how it had changed so many people’s lives for the better, I simply had to sign up!

What appealed to me about the plan was that it was tailored to the individual. They had me fill out a questionnaire that allowed the people at The Body Coach HQ to find what would work best for me in terms of nutrition.

I’ve always been a guy who’s shied away from sports and gym antics as I found it a bit daunting and difficult, but within a few short days after receiving my custom plan I was introduced to the world of HIIT (High Intensity Interval Training) and clean eating, and it’s stuck with me ever since.

What I love about this plan is it is great for so many people, and especially those who – like me – love their food! Being half Spanish the problem I often faced when trying to stick to any kind of eating plan, was cutting out food groups and any sort of tasty treats.. it seemed sacrilegious! But Joe’s 90 Day Plan will never leave you hungry.. in fact in some cases you may struggle to finish all the lovely food! 😂

The Plan

The plan is split into 3 cycles, each cycle lasting roughly 30 days. Every cycle came with its own food plan and workouts which I found was very helpful in keeping me engaged with the system, as I’ve often struggled with losing focus in the past when things become too much of a routine, but this way things were always fresh and new.

Cycle 1 (Shift)

In the first cycle you are introduced to a plan that aims to kickstart your metabolism and get you burning (shifting) fat. It comprises of a variety of recipes for low carb, high protein, high fat meals for the rest days, and tasty healthy carbs for your post workout meals. It was great having every ingredient set out in it’s correct quantity, it took away the hassle of counting calories or carbs etc.

The HIIT workouts were awesome, very tough to start with as my fitness level was very low. After a while it became pretty fun. Don’t get me wrong when you are doing HIIT you absolutely hate it and want it to end, but the high you get once your finished and the awesome food you can eat after makes it worth the hard work. I saw my energy levels rocket and would often feel buzzed after my workout, and at the end of this cycle I had lost some weight and felt a lot trimmer.

One of Joe’s mantras is “Stay off the ‘sad step’.” This simple idea makes total sense and is something I’ve never thought of before, as a lot of us when trying to get leaner will look to the scales aka the sad step, to monitor our progress. Joe advises not to focus on the numbers as body weight fluctuates and muscles/fat are not always counted on the household scale so are not as accurate as seeing real physical results in the mirror.

Cycle 2 (Shape)

After I submitted my results for the end of the first cycle, I had a few days eagerly awaiting for my new plan. At first it took a little while to get my head around it as this cycle was very different from the first. It introduced the “Pick n mix” system which for me personally was awesome. Anyone who knows me will tell you that I’m a massive foodie and being able to create my own dishes from the list of ingredients on the pick n mix was fantastic. I can honestly say that I had no cravings whatsoever since the beginning of the 90 Day sss plan, and having the freedom to make what I wanted with this cycle helped even more.

The meals were more carb rich on workout days, instead of just the one post workout meal, and rest days were the same in terms of high protein high fat.

This cycle is when I really got sucked into the workouts. They were my favorite as the introduction of weights (GVT – German Volume Training) along with the HIIT gradually brought some noticeable changes in my shape which in return encouraged me to carry on.

One surprising difference in this cycle vs the first was the volume of food and carbs. I’m not going to lie, it took a while for me to get used to it at first, as I really struggled to manage to fit in the meals and did suffer briefly from the infamous bloat!

Thankfully I had my support hero available to answer any question I had and she was able to give me advice on how to approach this cycle as my metabolism had not kickstarted as well as I had hoped at this stage, but after about a week I was scoffing every meal with ease. The support heroes do an amazing job in keeping you on check and giving you some moral support, and this in itself is worth every penny of the plan. Thanks Samantha!

Overall this cycle was fun and I was able to create some meals that were really enjoyable and while I didn’t see any real difference on the scales I could certainly see a visible change in my body which I was really pleased about.

Cycle 3 (Sustain)

This cycle was by far my favorite. It reintroduced the familiar set up from the first cycle having just the one post workout meal, but also the option of pick n mix from the second cycle which gave me the freedom to change things about a bit as I liked.
The volume of food was much easier to consume and the workouts were really enjoyable.
DTP (Dramatic Transformation Principle) Training was new to me and the most enjoyable. It promised quick muscle gain and I can see why. At times it was a challenge getting the reps in, and along with the HIIT it could be tiring, but once I found the weights that were best suited to me I was able to power through and meet my goals.

This cycle really made me feel that this plan was more of a lifestyle change which I know is a term that gets passed about often, but it really is! I felt I could manage myself, my food and training better and could easily fit it into my lifestyle.


To anyone who may be interested in starting on this plan there are few things that I thought I’d share so you can make the best of it.

  1. Snapchat

    Snapchat: thebodycoach

    Ok this might seem a bit of an odd tip BUT I’d highly recommend following Joe on his Snapchat account. Apart from being hilarious, he often gives advice and I found that seeing him living this lifestyle on a daily basis helped to motivate me.

  2. Prep Like a Boss

    This is something that I wish I had done more often. I’ve been in the process of moving abroad so for me it was a bit of a challenge prepping, and with some extra time on my hands I would just cook each meal there and then. This could be a bummer at times as I’d feel I spent too much time in the kitchen, but if you take a day out of the week and get organised it makes things so much easier.

  3. Trust the Plan & Be Patient

    This 90 day plan is a challenge, there will be times when you feel you can’t do it, and days that you will fall off plan and have a blow out. But never lose sight!
    Don’t let a bad day (or in my case days) eating turn into a week of bad eating. If you do go off plan, jump right back on it the next day, smash that HIIT and you’ll be laughing.

    It takes time to transform your body, especially if you have some weight to lose initially, but if you trust in the plan you will get some awesome results!


Results & Overall Opinion

Before & After

Well, after graduating from the 90 Day SSS Plan I can truly say that it has been life changing, which is something that I seriously never thought I’d be saying. It’s taught me discipline, given me strength and helped me gain control of my health and fitness.


I honestly can’t recommend this plan enough! In fact a few of my friends have since gone onto taking on the 90 Days themselves after I shared my experience, which to me speaks volumes. Thanks Joe!

I’ve since signed up to the 30 Day Graduate plan, which I’m now looking forward to doing to maintain and build up from.

For more information please check out and all social media.