Joe Wicks Biography
Joe Wicks otherwise known as “The Body Coach” is a British fitness coach, TV presenter and author, specialising in cooking and fitness books.
Joe’s fitness method uses short intense High Intensity Interval Training (HIIT or collequally ‘HIT’) workouts. Starting off by posting 15-second recipe videos on social media, Wicks grew his brand to become one the most followed fitness accounts on Instagram. Joe’s first published cookbook Lean in 15: 15-minute meals was a best-selling book in 2015, having sold over 900,000 copies.
He has created a “90 Day Plan” with workouts and meals with tailored portions to the individual. Joe is a Channel 4 television presenter with his own show The Body Coach.
Joe Wicks Age
Joe was born on 21st of September 1985. He is 33 years as of 2018.
Joe Wicks Net Worth
The fitness coach and TV presenter has a net worth of 3 million US dollars.
Joe Wicks PhotoJoe Wicks Recipes
Low-fat Spanish omelette
Ingredients
- 180g sweet potato, peeled and cut into 2cm chunks
- 5ml olive oil
- 55g onion, sliced
- 140g red pepper, diced
- 1 garlic clove, grated
- 5 slices turkey bacon, sliced
- 1 rosemary sprig (optional)
- 5 eggs (1 whole egg and 4 egg whites)
- 2 handfuls green salad leaves
- 150g 0% fat Greek yogurt
Method
- Heat oven to 180C/160C fan/gas 4. Heat the sweet potato chunks in the microwave for 3 mins, leave to rest for 2 mins, then heat again for a further 2 mins, by which time they should be cooked through and soft.
- Meanwhile, heat the oil in a nonstick ovenproof frying pan over a medium-high heat. Add the onion, pepper, turkey, garlic and rosemary (if using), and cook for 2-3 mins. When the potatoes are ready, add them to the pan as well.
- Beat the egg and egg whites together, then pour into the frying pan. Use a spatula to move the eggs around, scraping it up from the base, for 1-2 mins or until there is a good proportion of cooked egg in the pan and the ingredients are well mixed. Put the pan in the oven and heat until the egg is cooked through. Slide the omelette from the pan and enjoy with a side salad and a good dollop of yogurt.
High protein breakfast
Ingredients
- 15ml olive oil
- 130g tomatoes, halved
- 4 rashers turkey bacon
- 180g sirloin steak, trimmed of visible fat
- 150g mushrooms, sliced
- 160g spinach
- 1 egg
Method
- Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.
- Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.
- While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.
- Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.
Joe Wicks Education
Wicks attended Blenheim High School in Epsom, Surrey and technology college in Epsom. It has been reported that he is of Egyptian heritage on his father’s side. Joe went on to study sports science at St Mary’s University in Twickenham.
Joe Wicks Books
- Lean in 15: 15-minute meals and workouts to keep you lean and healthy, ISBN 1509800662
- Lean in 15 – The Shape Plan: 15 minute meals with workouts to build a strong, lean body, ISBN 1509800697
- Lean in 15- the Sustain Plan
- Cooking for Family and Friends
- The Fat-Loss Plan
- Joe’s 30 Minute Meals
- Veggie Lean in 15
Joe Wicks Twitter
Joe Wicks Instagram
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