Olly Foster is one of Europe’s leading fitness models and a personal trainers. He is based in London
Stir-fry green veg, never boil it
I never really liked green veg although I obviously knew how important it was to my diet. I found it so bland and boring because I used to always either boil or steam it. Then I started to stir-fry it in coconut oil and throw in some chilli flakes and cumin. It tastes amazing because it retains its crunch, and less of nutrients leak out. Plus the coconut oil is a great source of fats to aid vitamin absorption, chilis have a slight thermogenic benefit, and the cumin aids with digestion. I’ll never boil green veg again!
Jamie Alderton is a WBFF Pro muscle model, body transformation specialist and physique coach. He is based in Ford, West Sussex
Make a cottage cheese dessert
Cottage cheese is not to everyone’s taste – understandably – but it’s very cheap and high in protein, making it a great addition to any nutritional plan. I make it taste better by turning it into a strawberry dessert by adding half a pint of boiling water into a sachet of sugar-free jelly power. Leave it to cool for 20 minutes then blend with 300g of low-fat cottage cheese for one minute or until it’s creamy. Pour into a tupperware box and refrigerate for four to six hours and it’s all done. A high-protein, low-calorie delicious dessert.
Luke Haslett is a WBFF pro muscle model and director of Physique Consultant. He is based in Belfast, Northern Ireland
Add veg to shakes
I have always struggled to hit my fibre targets so I started adding fibrous veg to my three daily shakes. Bear with me. So, my pre-bed shake consists of 60g casein, 100g broccoli, 70g spinach, ice, water and one tablespoon of nut butter. The spinach and the broccoli add a thick creamy texture to the shake which improves satiety and flavour. Don’t knock it until you’ve tried it.
Roger Snipes is a WBFF pro muscle model and PhD Nutrition sponsored athlete. He is based in Harlow, Essex
Mask kelp with chilis
There are a couple of foods which I have always had trouble with. One is liver, but l still haven’t found a way for me to eat it. Another is kelp – the smell used to make me want to gag or even pass out – but I’ve had more joy with that. Kelp is a seaweed and is a great source of minerals, including magnesium, calcium and iron, and is usually taken for its iodine content. Iodine is needed for healthy thyroid action, which potentially means more fat burning. What’s not to like? I cook kelp with fresh whole tuna, wrapped in foil, and with garlic and cracked chili. I have sides such as sweet potato with cinnamon, or some mashed parsnips and carrots. I never thought I’d say this, but it tastes like heaven!
Sean Lerwill is an international cover model, published author and former Royal Marines Commando officer and PTI. He is based in London
Eat rice cakes with mackerel
Everyone complains that rice cakes are awful and taste like cardboard. I can’t argue with that, but I’ve found two ways to make them edible. Either cover in nut butter, which is delicious and full of good fats, or try my go-to emergency snack when I don’t have anything else available. Spread a tin of mackerel over three rice cakes. The olive oil softens the rice cakes, and you get a good hit of protein, healthy fats and carbs in one simple snack, that you can have anywhere and anytime.
Sergi Constance is a WBFF pro muscle model and international cover model. He is based in Spain
Cover veggies with garlic
I don’t like veggies but I know I need to eat them because they are packed full of vitamins, anti-oxidants and fibre. I try to eat a lot of asparagus and broccoli for all their health benefits, so make them taste better by cooking them with red pepper, for the vitamin C, plus garlic and onions. It’s amazing how a little garlic, which has loads of B vitamins, can make almost any food taste instantly better!