Celebrity Trainer Jono Castano Shares His Savoury Summer Breakfast Stack

You don’t transform some of Australia’s biggest celebrities without knowing a thing or two about healthy eating. Sure, celebrity trainer Jono Castano, the man behind some of the country’s biggest rigs, is a beast in the gym. And whilst I wouldn’t count myself amongst those great rigs, I’ve been fortunate enough to fall victim to Castano’s training and diet programs, and I can attest – the man knows his way around the kitchen.

Having created phenomenal results for clients such as Lincoln Lewis, Rebel Wilson and Hugh Sheridan, the celeb in his own right is now passing on some of his nutritional knowledge.

Castano is a recent convert of the ‘flexitarian’ way of eating – aptly named for a man with cannonball biceps. With a rise in conscious eating, flexitarianism is a mostly plant-based way of eating, less restrictive that veganism. Flexitarians such as Jono eat mostly fruits, vegetables, legumes and whole grains, eating mostly natural foods and limiting animal and processed products.

Castano shared with us his latest go-to breakie when heading into summer. It’s enough to fuel you up and sustain the gains, but lean enough for you to hit the beach post-feed… classic Castano style.

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Savoury Summer Breakfast Stack

Ingredients

●      Skewers

●      The Alternative Meat Co. Sausages

●      ½ bunch of asparagus

●      ½ bunch of broccolini

●      Punnet of cherry tomatoes

●      1 cup of mushrooms, halved

●      1 x zucchini, cut into thick slices on an angle

●      1 x capsicum, cut into pieces

●      1/4 lemon

●      Parsley, chopped

●      Salt and pepper

●      1 tbsp  of vegetable oil

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Method

1. Pre-soak skewers in a bowl of cold water. Thread chopped veggies onto the skewers.

2. Preheat a grill or BBQ to medium-high heat and heat 1 tbsp of vegetable oil.

3. Add the vegie skewers and Alternative Meat Co. sausages to the grill, turning frequently, cook for 7-9 minutes until golden brown. Take care not to overcook the sausages to preserve juiciness.

4. In the final 3-4 mins of cooking, add the asparagus and broccolini to the grill, turning until cooked.

5. Plate up all ingredients and add a garnish of chopped parsley, lemon juice, salt and pepper to taste.

6. Serve immediately

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