Spa+Clinic Team Following an impressive stint on 2013’s My Kitchen Rules, personal trainer and nutrition expert Luke Hines jumped straight from the proverbial frying pan into the fire, parlaying his success from Channel 7’s popular cooking show into a post-TV career that continues to showcase his passion for educating Australians on clean nutrition and optimal training for a positive lifestyle.
Although Luke cut his teeth with surf lifesaving, competitive ocean swimming and surfing before launching his business as a personal trainer and owner of Bondi PT, his proudest achievement is his Clean Living message.
Since MKR, his credits have included: the release of six best-selling Clean Living cookbooks – the latest of which is on sale now; being appointed health and fitness consultant on Angelina Jolie’s movie Unbroken; cooking presentations with a number of corporate clients (including Williams Sonoma and Smooth FM), and regular appearances on Seven’s The Morning Show.
“I want to prove to Australia that healthy food can be tasty food,” says Luke. “I believe in a longterm, holistic lifestyle of health. I don’t think eating well should be complicated.
“It’s simply a matter of being educated to make choices that taste good and are better for you.”
Packed full of nutrient-dense wholefoods – think seasonal fruit and veggies, sustainable proteins and healthy alternatives to dairy and sugar – his are recipes to help you thrive and flourish, whether you’re looking for super-fast breakfasts to grab on the way out the door, wholesome mid-week dinners or guilt-free sweets, Luke and his cookbooks have you covered.
Luke has even made a whole, healthy meal out of white bread:
Yep, you heard me correctly – white bread. Oh, but without the grains, gluten or fillers.
This light loaf is prefect for those wanting bread to start the day.
Packed full of nutrients from chia seeds and coconut oil, you won’t need much to feel full and happy.
Ingredients
50g coconut flour, sifted
150g almond meal, sifted
5 Tbspn psyllium seed powder
1 Tbspn white chia seeds
1 Tbspn baking powder
Generous pinch of pink Himalayan salt
1 1/2 Tbspn apple cider vinegar
12 free range eggs
120 ml organic coconut oil
Method
Preheat oven to 140°C. Grease a loaf tin with some coconut oil and line the base and sides with baking paper. Don’t get too fiddly here; just press one piece down until it sticks.
Combine all the dry ingredients in a large bowl. Then add in the coconut oil, eggs, apple cider vinegar and mix really well to be sure everything is combined.
Spoon the mixture into the prepared tin and spread out evenly. It may need a little bang on the bench to flatten. I just woke my dog – haha.
Bake for 1 hour and 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool a little in the tin before turning out onto a wire rack.
Store in an airtight container in the fridge for up to five days, or in the freezer for up to three months.
