72 SUPER SUPPERS AND SIDESZUCCHINI SPAGHETTI WITH MEATBALLSSERVES 4Zucchini noodles, or “zoodles,” have been exploding in popularity. Zoodles with meatballs is filling and comforting, like a normal bowl of spaghetti, but it’s particularly brilliant for all the family as you are upping your veg intake without compromising on flavor or texture. Zoodles are also great with pesto and other classic pasta sauces. 4 large zucchini, trimmed Olive oilGrated Parmesan cheese, to serve (optional)FOR THE MEATBALLS1 pound lean ground turkey1 small onion, peeled and very finely chopped2 garlic cloves, peeled and very finely chopped2 teaspoons Worcestershire sauce1 egg, beatenSea salt and freshly ground black pepperFOR THE TOMATO SAUCEOlive oil 1 onion, peeled and diced2 garlic cloves, peeled and crushed1 tablespoon tomato purée1(28-ounce) can chopped tomatoes½ teaspoon dried oregano½ teaspoon balsamic vinegarSea salt and freshly ground black pepper1. Using a spiralizer (see tip on page 71), juliennepeeler, or mandoline, turn the 4 zucchini intospaghetti. Set aside until ready to cook.2. Put the ground turkey into a mixing bowl withthe chopped onion, garlic, Worcestershire sauce,beaten egg, and a good pinch of salt and pepper.Mix everything together until thoroughly combined.3. With wet hands, roll the mixture into 20 meatballsand put them onto a plate. Cover with plastic wrapand chill in the fridge for 30 minutes.4. Meanwhile, make the tomato sauce. Place a largeskillet over medium heat and add a dash of olive oil.Once hot, add the onion and sauté for 5 to 6 minutes,until softened, then add the garlic and cook foranother minute.5. Stir in the tomato purée and continue to cook for 2 minutes, then add the chopped tomatoes, oregano,balsamic vinegar, and a good pinch of salt and pepper.Stir everything together and leave to simmer for 10 minutes, or until slightly thickened.6. To cook the meatballs, place a skillet over mediumheat and add a dash of oil. Once hot, brown themeatballs in batches, turning frequently so they coloron all sides. Transfer to the pan with the tomato sauceto cook for an additional 10 minutes, or until cookedthrough, turning from time to time. (If the saucebecomes too thick, add about 1⁄4 cup of water.)7. Add an extra teaspoon of oil to the pan themeatballs were browned in and gently sauté thezucchini spaghetti over medium heat, tossingoccasionally, for 3 to 5 minutes, until tender butnot soft.8. Divide the zucchini spaghetti among serving bowlsand top with the meatballs. Sprinkle with Parmesan,if using.FOR ACTIVE DAYSServe the meatballs with whole-wheat pasta instead of zoodles if you are gearing up for a big day of exercise. PER SERVINGCALORIES291FAT (g)7.0SATURATED FAT (g) 1.0CARBS (g)16.0SUGAR (g) 14.0FIBER (g)5.0PROTEIN (g) 39.0SODIUM (g) 0.49GordonRamsaysH_HCtext43P.indd 7214/06/18 4:46 pmGordonRamsaysH_HCtext43P.indd 7314/06/18 4:46 pm200 BOOSTING BREAKFASTSPEANUT BUTTER AND RASPBERRY JAM PANCAKES SERVES 6This is a simple gluten-free pancake recipe that provides lots of energy but won’t slow you down. Make a big batch for the team and watch everyone devour them, knowing that they will be full of good things to draw on in the day ahead. It works just as well with other nut butters, so swap in cashew, hazelnut, or almond butter for a change.1 cup peanut butter, smooth or crunchy5 eggs1⁄4 cup plain yogurt 3 tablespoons Raspberry Chia Seed Jam (page 32), plus extra to serve1 tablespoon canola oil4 bananas, peeled and slicedMaple syrup, to serve (optional) 1. Whisk the peanut butter, eggs, yogurt, and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.2. Place a large skillet over medium heat. Add a little of the oil and heat, swirling around the pan to coat. Add about 2 tablespoons of the mixture to the pan and spread it out thickly using the back of a spoon. Cook for 2 to 3 minutes, until lightly colored, then turn over and repeat on the other side.3. Keep the pancakes warm in a low oven or wrapped in a kitchen towel while you cook the rest, adding more oil to the pan with each batch.4. Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired. PER SERVING CALORIES 418 FAT (g) 29.0 SATURATED FAT (g) 7.0 CARBS (g) 18.0 SUGAR (g) 14.0 FIBER (g) 4.0 PROTEIN (g) 19.0 SODIUM (g) 0.60GordonRamsaysH_HCtext45P.indd 20014/06/18 4:46 pmGordonRamsaysH_HCtext45P.indd 20114/06/18 4:46 pmGordonRamsaysH_HCtext45P.indd 23814/06/18 4:46 pmCRISPY SPICED TURKEY WITH EGG AND POTATO SALADSERVES 2Finding ways to load up on carbohydrates without relying on pasta and baked potatoes can be challenging. This crispy turkey is coated with oats and served with an herby new potato salad that will make carb-loading a doddle. When pounding the turkey, keeping its shape isn’t as important as getting an even thickness all over, so don’t worry if it looks a bit strange. 2 turkey breasts, skin removed1½ cups rolled oats1 tablespoon sweet smoked paprika2 eggs1⁄3 cup flourSea salt and freshly ground black pepper10 ounces new potatoes3 tablespoons olive oil2 tablespoons roughly chopped dill2 tablespoons roughly chopped parsley2 tablespoons roughly chopped chives2 teaspoons capersArugula leaves, to serve1. Lay a piece of plastic wrap over your cutting board and place a turkey breast on top. Lay a second piece of plastic wrap over the top and, using a meat mallet or rolling pin, pound the breast until it is about 1⁄3 inch thick all over. Repeat this process with the second breast. 2. Mix the oats with the smoked paprika, then scatter them over a large plate. 3. Crack one of the eggs into a shallow bowl and beat with a fork. Pour the flour onto a second plate and season well with salt and pepper. 4. Dip the flattened breasts into the flour one at a time, then dip them into the egg and, finally, coat them in the spiced oats. Keep the breasts in the fridge while you prepare the potatoes.CONTINUED ON PAGE 240 PER SERVINGCALORIES 859 FAT (g) 32.0SATURATED FAT (g) 6.0CARBS (g) 80.0SUGAR (g) 3.0FIBER (g) 12.0PROTEIN (g) 57.0SODIUM (g) 0.62239 CARB-LOADING FOR THE NIGHT BEFOREGordonRamsaysH_HCtext45P.indd 23914/06/18 4:46 pmCONTINUED FROM PAGE 2395. Bring a pan of water to a boil, add the potatoes, and cook for 5 minutes, then add the second egg and continue to cook for 10 minutes, or until the potatoes are cooked through. 6. Drain the egg and potatoes in a colander, then immediately run the egg under cold running water to cool it down. 7. When the potatoes are well drained, tip them into a large bowl. When cool enough to handle, peel and finely chop the egg and add it to the potatoes. Give them a rough stir with a fork to break open some of the potatoes, then, while still warm, pour in 1 tablespoon of the olive oil, the chopped dill, parsley, chives, and capers along with a good pinch of salt and pepper. Toss everything gently together, then set aside. 8. Place a large, nonstick skillet over medium-high heat and add the remaining olive oil. When it is hot, carefully slide the coated turkey breasts into the pan and cook for 4 minutes on each side, or until you are sure they are cooked through. 9. Serve the turkey with the salad and a handful of arugula leaves.240 CARB-LOADING FOR THE NIGHT BEFOREGordonRamsaysH_HCtext45P.indd 24014/06/18 4:46 pmWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >