There are no excuses when it comes to optimum health. What you put into your body is what you will get back out of it. If you want results, you need to commit. There are no cheat days - you need to eat wholesome, fresh food every day of the week.
Commando Steve Willis, along with nutritionist Kelly Richardson and recipe developer Kim Wiggins, have put together delicious recipes that are simple, nourishing and will fuel your body for a healthy lifestyle. Includes beautifully illustrated and easy-to-follow recipes such as Roasted Harissa Lamb, Frozen Blueberry Yoghurt and gluten-free Banana and Strawberry Bread - all perfectly balanced to help you keep your nutrition on track and your fitness goals in reach.
If you want to be fit and healthy, you can! There are no excuses, eat right to Get Commando Fit.
Commando Steve is a highly qualified fitness coach and former Team Commander with the Australian Special Forces. With his signature dark sunglasses, black T-shirt and combat fatigues Commando Steve has become a familiar face on Australian television since putting contestants through their paces as a trainer on Channel Ten's Biggest Loser. On top of his regular television commitments, Steve is busy with his regular column in Body and Soul magazine.
Steve's first book No Excuses, explored his personal journey as well as the fitness philosophies he so passionately believes in. His popular Commando Fit training camps have helped thousands of people reach their physical and mental fitness goals. He has extended his reach with his latest range of Commando Steve exercise equipment available at Rebel and Amart stores.
Get Commando Fit Cookbook
Author: Commando Steve
500 g stewing beef – shank, gravy or brisket
4 cups beef stock
1 tablespoon coconut oil
10 French shallots
2 tablespoons Massaman curry paste
1 tablespoon grated coconut sugar
1–2 tablespoons fish sauce
1 tablespoon tamarind paste or lemon juice
100 ml coconut milk
2 cinnamon sticks
250 g sweet potato, peeled and cut into 3-cm cubes
A few sprigs coriander, for garnish
Sliced spring onions, for garnish
Trim the meat of any excess fat and sinew and cut into 5-cm cubes. Place in a medium saucepan with the stock and bring to the boil. Simmer the meat on a low heat for 2 hours.
Heat the oil in a heavy-based pot and fry the shallots until brown. Add the curry paste, reduce the heat and cook gently for about 5 minutes. Add the sugar, fish sauce, tamarind, coconut milk, cinnamon sticks and sweet potato and bring to the boil. Reduce the heat to medium and cook for a further 15 minutes or until the sweet potato is cooked.
Stir in the meat to reheat. Taste the curry and adjust seasoning if required.
Transfer to a serving dish, garnish with coriander and spring onions, and serve.