Win a copy of Clean and Lean for Life







 Clean and Lean for Life: The Cookbook. 150 Delicious Recipes for a Happy, Healthy Body. Clean & Lean

By James Duigan

If you want to eat well, you need to learn to cook well – but it needn’t be as hard or as complicated as you think.
In Clean & Lean for Life: The Cookbook, James Duigan helps you every step of the way with mouthwatering recipes and cookery tips that will have you whizzing up nutritious meals in minutes, whatever your budget or lifestyle.
For years, James has advocated cutting out sugar, avoiding alcohol and eating ‘good’ fats – advice that has now become mainstream. With advice on avoiding the cravings that can lead you off track, and on whether to use microwaves, whether it’s worth getting a spiralizer or Nutribullet, plus inspiring tips on how to maintain your new healthy lifestyle, James demonstrates that you, too, can be clean and lean for life.

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Take a look at this deliciously healthy Pizza recipe

Taken from Clean and Lean for Life: the cookbook by James Duigan, published by Kyle Books. Photography by Clare Winfield.


Serves 4
My kids love it when I say it’s pizza time. This healthy version tastes even better than the shop-bought
equivalent and is seriously easy to make. We let the kids pick the toppings and love watching them having fun and making a mess in the kitchen with all the fresh vegetables and herbs.


For the base
180g gram flour
1 tablespoon dried oregano
1/2 teaspoon garlic salt
1 tablespoon dried rosemary
1 tablespoon dried basil
1 teaspoon tamari
1 teaspoon tomato purée
1 tablespoon coconut oil
sea salt and freshly ground
black pepper

For the toppings

1 large red pepper, chopped
1 large courgette, sliced
Optional to roast: butternut squash
(chopped), aubergine (chopped),
red onion (chopped), mushrooms
(sliced) and any other veggies
leftover in your fridge!
400g organic tinned chopped
3 garlic cloves, crushed
1 tablespoon tomato purée
1 teaspoon tamari
1 teaspoon stevia
1 tablespoon red wine vinegar
a handful of rocket
feta cheese (optional)
1 tablespoon, coconut oil, melted


1. Preheat the oven to 180°C/gas mark 4. Place the pepper, courgette
and any other veggies for roasting on a foil-lined baking tray. Drizzle over
the melted oil, mix well and place in the oven for about 30 minutes until
softened all the way through. Leave to cool.
2. Stir all the base ingredients in a mixing bowl with 230ml water.
To make it even easier, blitz the ingredients in a blender (try and get rid
of the lumps). Pour the mix into a bowl and leave to stand in the fridge
for at least 30 minutes.
3. Heat a saucepan and pour in the tinned tomatoes. Add the garlic, tomato
purée, tamari, stevia and red wine vinegar. Stir well and season to taste.
4. Heat a non-stick frying pan with the coconut oil and make sure that the
oil lines the whole pan (so that the base will not stick). Once sizzling, pour
in a ladleful of batter (so that it is about 25mm thick). Once the base has
thickened and can be lifted easily, flip it over and cook the other side until
it is golden brown. Place on a foil-lined wire rack and continue frying the
mixture until it’s all used up.
5. Once all the bases have been placed on the wire rack, spoon on the
tomato sauce. Add your toppings and sprinkle with rocket. If you are
including cheese (we love to sprinkle feta on the top) add this last.
6. Bake in the oven for 15 minutes. If you have added cheese, grill for the
last few minutes so that it goes crispy and golden.

If you want to cook more delicious recipes for a happy, healthy body, then take a look at our fantastic giveaway  for the chance to win a copy of Clean and Lean for life