Celebrity chef, Hayden Quinn, reveals his health tips My fit life
Hayden Quinn is the fun-loving lifesaver who rose to notoriety in 2011 as a contestant on Masterchef Australia. While his boyish good looks made him an instant winner in my book, it was his culinary prowess with a healthy twist, and lovable nature that saw him transition into one of Australia’s favourite media personalities. With two cookbooks, a successful gym and an upcoming television series under his belt, Hayden reveals how he manages to stay fit while juggling a busy schedule.
What do you eat in a typical day?
There is no such thing as a typical day for me. But normally, if I am at home, working from the office or just developing recipe ideas, I will wake up and have a pretty serious breakfast. I’ll start with some coconut yoghurt and some type of melon, topped with Lowan Swiss Muesli. Then I will get into some eggs, in one form or another, generally scrambled with some greens (beans or zucchini).
Lunch – a big, colourful salad with leftover beef or lamb, nuts and some sort of grain.
Dinner – a classic and a favourite for me is the lamb forequarter chop, spiced a little with a really fresh side salad (there is generally cucumber in there somewhere).
What do you think constitutes a healthy, wholesome meal?
Balance. It’s all about a balance, a good healthy mix of protein along with lots of greens and healthy carbs.
What’s your favourite healthy recipe?
It’s got to be Indian-spiced lamb forequarter chops cooked on the BBQ. You can’t beat it!
8 small forequarter chops, or 4 large, trimmed
4 cm piece of ginger, finely grated
80 ml (1/3 cup) olive oil
2 tbsp chilli jam
1 tbsp garam masala
3 tsp poppy seeds
2 tsp ground cinnamon
1 tsp ground nutmeg
½ cup roughly chopped coriander leaves
2 zucchini, quartered lengthwise, scored
Baby rocket, tomato and cucumber salad with natural yoghurt & lemon wedges, to serve.
- Preheat barbecue or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine.
- Take 1 tbsp of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
- Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
- Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
- Meanwhile, place zucchini cut side down on barbecue. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
- Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side
What’s your fitness philosophy?
Always keep moving (that’s rule number one). Following on from that first easy step, I think for me it is all about keeping myself motivated and doing things that work well in a time poor environment, I am currently training for triathlon and that takes up a huge amount of time and energy so I need to keep smart about my sessions. I like training in a group environment, especially when running because I am not a massive running fan. But all in all, the philosophy is train smart, train hard and know what works for you!
What’s your favourite exercise?
At the moment it is definitely cycling. I have never really done any cycling in the past and with this triathlon coming up it was a great opportunity to try something new and challenge my body in a new way. I mix the riding up with on the road stuff plus a couple of sessions a week in the altitude room at Altitude Australia in Brookvale, which is just around the corner from my gym The Cube Gym.
How do you find time to keep fit?
I am lucky that I actually own a gym, The Cube Gym, with two of my closest mates, Lewis McLean and Sam Whittaker. So I get pretty flexible access to all the fitness equipment I need.
When it comes to the triathlon stuff, I train early in the mornings, 4:30am for cycling and 5:30am for swimming. Running takes place twice a week in the evenings with Pace Athletic and Matty Abel. I like to fit it all in and I do as much as I can, but I have realised recently I need to rest more (have been very sick for the last three weeks after being rundown).
How did the idea for Surfing the Menu come about?
It’s actually a bit of a long story but the short version is that Dan Churchill and I have a mutual friend/colleague/mentor/producer that had the vision that Dan and I would work perfectly together in one way or another. We tossed a few ideas around and we worked eventually towards Surfing the Menu and now we have a whole new series of 13 episodes going to air at the end of May (May 22nd, 6pm on ABC1).
Hayden Quinn is an ambassador for We Love Our Lamb.
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