Joe Wicks And Gousto Deliver Healthy Recipes To Your Door

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Exciting news alert!

With seven best-selling cookbooks and a global social media presence, ‘The Body Coach’ Joe Wicks is the UK’s most influential health guru.

As a new Dad he shares our mission to make it easy for families to enjoy healthy, home-cooked dinners – so we’re delighted to announce the start of an exciting partnership. This New Year we’re joining forces to bring even more delicious, nutritious meals to your dinner table with four new recipes per week.

Joe has been working hard with our team to create a range of – in his own words – bangin’ recipes for you and your family to enjoy. You can look forward to tons of tasty dishes, from Joe’s Veggie Spag Bol’ to Satay Chicken Lettuce Wraps and 10-Min Nifty Veggie Noodles

Every recipe in the Joe Wicks range uses healthy proteins and contains at least one of your five-a-day. There’s something for everyone, with low-carb, plant-based and veggie dishes. You’ll be spoilt for choice!

Together we’re determined to get you cooking more fresh, healthy meals at home. Our recent Healthy Eating Index report found that a whopping 85% of you believe your diet could be better – that’s where our new range can help.

Check out two of Joe’s healthy recipes below – they’ll be on the menu over the next few weeks.

Joe Wicks’ Chicken Satay Lettuce Wraps

Joe says; “I love making these wicked little lettuce boats! You’ll pack the crunchy leaves with nutty veg, lean shredded chicken and mint, then mix them up with noodles. They’re great for sharing and they’re a really nice high protein, low carb option.”


  • 1 large British chicken breast fillet
  • 26g peanut butter
  • 25g chilli jam
  • 15ml soy sauce
  • 5g toasted sesame seeds
  • 1 carrot
  • 2 little gem lettuce
  • 1 pack of whole wheat noodles
  • 1 red onion
  • 1 lime
  • 10g coriander & mint mix


  1. Boil a kettle. Add the wholewheat noodles to a pot and cover with boiled water until fully submerged. Bring to the boil over high heat and cook for 5-7 min until tender with a slight bite, then drain and return them to the pot until serving
  2. While the noodles are boiling away, peel and finely slice the red onion.
  3. Heat a large, wide-based pan (ideally non-stick with a matching lid) with 1 tbsp vegetable oil over medium heat. Once hot, add the sliced red onion and a pinch of salt and cook for 2-3 min or until starting to soften.
  4. Once starting to soften, push the onions to one side of the pan and add the chicken breast. Cook for 2-3 min on each side or until browned. Once browned add a splash of water and cook, covered for 10-15 min or until cooked through (no pink meat!).
  5. Meanwhile, separate 12 outer little gem lettuce leaves, wash and dry them well and shred the inner core finely. Chop the coriander finely, including the stalks. Strip the mint leaves from their stems and chop them finely. Grate the carrot and chop the lime into wedges.
  6. Next, combine the peanut butter, chilli jam, 1 tsp sugar and 3 tbsp boiled water in a small bowl. Add the soy sauce and the juice of ½ lime and give everything a good mix up – this is your satay sauce.
  7. Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’. Add the shredded chicken, cooked red onion, grated carrot, shredded little gem, mint, coriander and satay sauce to the pan with the noodles. Give everything a good mix up – this is your chicken satay noodle filling
  8. Divide the chicken satay noodle filling between the little gem leaves. Garnish with the toasted sesame seeds.


Joe Wicks’ Ten-min Tofu Miso Noodle Soup

Ellie Bain, Gousto’s in-house Dietitian says, “This dish is a warming and tasty, plant-based, low carb option. It ticks a heap of nutrition boxes, with wholewheat noodles for a source of fibre and slow release energy, plus protein-packed tofu and it’s 2 of your 5 a day from mushrooms and pak choi!”


  • 15g ginger paste
  • 2 tbsp white miso paste
  • 8ml soy sauce
  • 15ml Chinese rice wine
  • 225g smoked tofu
  • 240g chestnut mushrooms
  • 1 wholewheat noodle nest
  • 1 spring onion
  • 1-star anise
  • 1 tsp dried chilli flakes
  • 200g pak choi


Before you begin, get all your ingredients and equipment ready. Skim through these steps and wash your fruit and veg.

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

  1. Now, let’s get started. Boil a full kettle. Heat a large, wide-based pan (non-stick if you have it!) with a drizzle of vegetable oil over medium-high heat. Heat a large pot over medium heat with a drizzle of vegetable oil. Meanwhile, drain then cut the smoked tofu into large bite-sized pieces.
  2. Once hot, add the smoked tofu pieces to the pan and roughly tear in the chestnut mushrooms. Add a pinch of salt and cook for 6-7 min or until golden and starting to crisp.
  3. Meanwhile, add the ginger paste to the pot with 500ml [900ml] boiled water.
  4. Add the miso paste, star anise, soy sauce and Chinese rice wine.
  5. Next, add the whole wheat noodles and chilli flakes (Can’t handle the heat? Go easy!) and cook for 4-5 min or until the noodles are cooked and tender.
  6. While the noodles are cooking, roughly chop the pak choi. Trim, then slice the spring onion finely.
  7. Once tender, add the pak choi to the pot and cook for 1 min.
  8. Set the miso noodle soup in the centre of the table, top with the tofu and mushrooms, ready to share. Garnish with the sliced spring onion and let everyone dig in. Enjoy!

We told you it was exciting! For more information on the Joe Wicks range head over to the Gousto menu. Joe’s recipes are ready to order now, with four recipes per week – each more delicious than the last.

Let us know what you think about the recipes on social media using @Goustocooking and join Joe’s #GoustoGang.