Fit foodie: San Choi Bau and a killer gym mixtape

If you’re anything like me, it’s that time of winter where you look down, grab a spare tyre between two fingers and give yourself the flab test.

The ultimate sigh-maker. There’s no denying the scales.  YES I’ve been drinking too many cheeky glasses of Shiraz, and a few too many morning gym sessions have been missed by hitting the snooze button.

Right! In the words of Redman, time for some action (or, in 90s hip hop dictionary rules, time 4 sum aksion).  The desire to pull in my debauchery has inspired me to introduce a new series of posts called Fit foodie.Fit foodie is all about healthy, clean food that bucks the trend of bland and brings a tasty alternative for people who LOVE food, but don’t love being a fat arse.  And to freshen up your palate as well as your ipod, I’ve made a workout playlist, a mix to move your gluteous maximus into shape.

The sweatAthon mixtape – bang it in your earphones.  It’s unashamedly a mix of popular hip hop / r&b warm up, cardio tracks, some slower gym BPMs, with a few warm-down stretch tracks.

Recipe – Pork san choi bau

Serves 4
Roughly 350 calories per serve

A fresh, low carb classic. Vegos can substitute pork with vege mince or minced firm tofu.

Ingredients – Pork san choi bau

500 grams lean pork mince
3 garlic cloves, sliced
5 sec spray of canola oil
3cm ginger, finely julienned
2 carrots, grated
2 celery stalks, sliced finely
1 tin water chestnuts, chopped
3 fresh chillies, chopped
4 spring onions, white and green parts, sliced
Handful of coriander to serve
Handful chopped peanuts, to serve
1 tbsp crispy fried onions (from Asian grocers), to serve
1 head iceberg lettuce, washed and trimmed into cups
2 tbsp chilli jam, to serveSauce:
3 tbsp shao tsing rice wine
1 tbsp white sugar
2 tbsp light soy
2 tbsp oyster sauce
1 tsp sesame oil


Method – Pork san choi bau

Prepare the lettuce by soaking in cold water. Gently peel the layers apart and trim with scissors to make each leaf into a cup shape.

In a hot work, give it a 5 second spray with oil.  Add ginger and garlic and fry for 30 seconds.  Add pork mince, stirring well and breaking up the lumps until the meat is cooked through.  Turn down the heat a little; add the water chestnuts and celery. Stir fry for 1 minute.

Add the chillies, grated carrot and spring onion, half of the peanuts and all of the sauce.  Stir for another minute, maximum.

Spoon the mixture into individual little bowls, garnishing with coriander, crispy fried onions and half of the peanuts.  Serve on each plate with the chilli jam and lettuce cups.


If you want to contribute a guest post and bring your chop-busting healthy recipes and/or vomit worthy workouts to delicious rhythm, get in touch with me now!


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