This week Adam will be mainly eating ...

A healthy, locally sourced and convenient meal plan. 


Adam Etches is a 23 year old professional boxer from the Sheffiled with 15 fights and15 wins.  He is  currently ibf youth champion and an Ambassador for @WPCancerCharity.

PJ taste are supporting Adam as he works towards his next challenge at Ponds Forge on the 26th April.  We are supplying our creative and locally sourced food in the form of a nutritionally balanced menu, catering for his breakfast, lunch and dinner each day of the week.  These delicious and nutritious meals will help Adam meet his training objectives and the convenience allows him to concentrate on his goals.

Let us know if you would like to follow Adam’s progress, see how the meal plan helps him reach his fitness objectives or if you would like to buy into this nutritious and convenient way of dining.

Download this weeks meal plan here

Each week we will add some nutrition related facts relating to the benefit of local, fresh and wholesome food.  This week we focus on the benefits of the fabulous eggs we buy from Whirlow Hall Farm and Ashton Spring Farm.  Please see the end of this document.


Brown Laced Wyondotte Ashton Spring Farm

MONDAY
Breakfast: PJ taste fruit pot with Longley farm bio-active yoghurt and granola and
PJ taste Porridge Pot with Our Cow Molly semi-skimmed milk; choice of tea (trad English, green tea, or fruit and herb tea) or PJ taste handcrafted coffee

Lunch : Pearl (giant Cous cous) with Pomegrante dressing and roast chicken, English apple. PJ taste Power bar 500ml semi-skimmed Our Cow Molly milk

Dinner  Stir fry salmon with Thia style spicing, garlic and ginger with lime juice and Oudon Noodles with local grown vegetables

TUESDAY
Breakfast: 3 eggs scrambled on two slices of wholegrain bread (Fosters of barnsley or Cat Lane Sheffield bread) fried tomatoes (in (Yorkshire rapeseed oil) and one rasher Whirlowhall Farm bacon.  Banana.  Choice of tea (trad English, green tea, or fruit and herb tea) or PJ taste handcrafted coffee

Lunch: Mackerel with Beetroot and Lentils and Rosemary Roast Squash and a horseradish dressing.  Fresh fruit.  PJ taste Real Lemonade with a Hint of Yorkshire Mint

Dinner: PJ taste chilli made from peak Buffalo mince (half fat of beef), roast vegetable salad with quinoa and fat-free dressing and a Jacket Potato

Snacks and drinks: 50g mixed nuts; English apple

WEDNESDAY
Breakfast: PJ taste porridge pot with organic hemp seed fruit and nuts, Mixed fruits poached in Green Tea with Cinnamon and Juniper with Longley Farm Bioactive Yoghurt, Choice of tea (trad English, green tea, or fruit and herb tea) or PJ taste handcrafted coffee

Lunch: Large wholemeal bread roll with Smoked mackerel pate, watercress and cucumber, Roasted garlic and tomato hummus with crisp vegetable sticks, bottle of PJ taste Rosehip and Hibiscus Citrus Hits (no added sugar),

Dinner: PJ taste meatballs with on herby Puy Lentils, PJ taste grown white sprouting broccoli and carrots; PJ taste low sugar chocolate meringue with local grown berries, low-fat yogurt,
Snacks: 50g mixed sunflower seeds, pumpkin and sesame seeds

THURSDAY
Breakfast: Granary toast with 2 Whirlowhall Farm fried eggs, fried tomatoes (Yorkshire rapeseed oil) low-fat spread and honey; banana; Chilli and jasmine fruit salad –

Lunch: Salad of Feta roulade – with watercress olive and walnut filling  - no flour served with sweet potato and pearl barley salad with paprika, chilli, mint  and almonds.  Apple with mixed fruit and nut selection
Dinner: Grilled steak with baked sweet potato wedges, grilled mushrooms, tomatoes, salad, Low sugar muffins
Snacks: banana

FRIDAY
Breakfast: PJ taste fruit pot with Longley farm bio-active yoghurt and granola and
PJ taste Porridge Pot with Our Cow Molly semi-skimmed milk; choice of tea (trad English, green tea, or fruit and herb tea) or PJ taste handcrafted coffee
Lunch: Individual quiches in oatmeal pastry with salad and pearl cous cous with toasted seeds, PJ taste fruity flapjack, Harrogate spring water
Dinner:  Stuffed chicken breast with wholewheat pasta and a selection of steamed market vegetables,  PJ taste chia seed and chocolate mousse
Snacks: 50g mixed nuts

This week’s nutritional food insight is about Eggs– all comments welcome

From an animal welfare point of view the arguments for using free range eggs are of course conclusive.  We source our eggs from Ashton Spring Farm (http://www.astonspringsfarm.co.uk/) set up in 2010 by two animal mad sisters and also Whirlow Hall Farm Trust.  Whirlow Hall Farm provide great experiences for Sheffield school children as well as producing amazing food.

More recently we have discovered that there could be good nutritional reasons for choosing free range too.  The following is taken from http://www.healthambition.com

“A comparison of nutritional data for caged versus free range eggs found, on average, the free range eggs had:

Twice as much omega-3 fatty acids.
Three times more vitamin E.
Seven times more pro-vitamin A beta-carotene.
A quarter less saturated fat.
A third less cholesterol.

Other tests have demonstrated that pastured eggs have up to six times more essential vitamin D than regular supermarket eggs. They have also been shown to have significantly more B vitamins than a factory egg.
Egg yolks are also a known source of lutein and zeaxanthin, but the pale, watery yellow yolks in eggs from caged chickens, fed the waste products of the grain industry, contain very little.
Lutein and zeaxanthin are two important antioxidants for the health of your eyes. They help to protect the delicate macula region of your eye from damaging UV and high-intensity blue light.
If you’d like to protect your vision as well as improve your overall health, look for the deep yellow/orange yolks you’ll find in real free range eggs.”