Vitamin E Aqua Boost Sorbet

Vit e sorbet

Loving this Vitamin E Aqua Boost Sorbet from The Body Shop at the moment.

Helps mattify your skin (so it doesn’t get oily) I keep this in my fridge and put it on first thing after I have washed my face.

The coolness especially in this heat is amazing.

Vitamin E can speed up cell regeneration, which can create an anti- ageing effect, making skin look younger. Brilliant to help prevent sun damage, acne, scars and wrinkles.

Love this latest addition to The Vitamin E Range from The Body Shop.


Malt Loaf


Malt Loaf – I love this.  Rich, dark, sticky and filling. My PT recommended Malt Loaf as a good way to get some carbs in whilst keeping the fat down.

I bought some from the shop and smiled as it brought back childhood memories of my Mums healthy lunch boxes.

The shop bought was good but a bit “claggy” in that it stuck to my teeth and roof of my mouth. So resolved to make my own and here it is. This has gone down a storm with my neighbours, friends and clients.

This recipe requires a little prep the night before you cook.

This loaf makes 10 thick slices

Macros per 100g:

Calories 213, Fat 1.48g, Carbs 44.65g, Fiber 1.11g and Protein 4.56g


  • 90g Raisins
  • 90g Sultanas
  • 225ml Hot English Breakfast Tea
  • 5 Tbsp Malt Extract
  • 2 Tbsp Black Treacle
  • 85g Dark Muscavado Sugar
  • 2 Large Eggs
  • 225g Self Raising Flour
  • 50g Spelt Flour
  • 1 Tsp Bicarbonate of Soda

You will need:

  • Pre heated oven 150C Conventional / 130C Fan
  • Large Mixing Bowl
  • Scales / Measuring Jug and Spoons
  • Spatula
  • Foil Lined Large Loaf Tin
  • Cooling Rack
  • Do this night before you make loaf

    Measure out your boiling water in jug

    Add teabag and make strong team

  • Add 1 Tbsp of the malt extract to hot tea and stir in

  • Add raisins and sultanas

    Stir in and leave overnight to soak (or at least 8 hours)

  • Following day:

    Add sugar, treacle and rest of the malt extract to the soaked fruit and tea.

    Mix in well

  • Beat in your eggs

  • Add your flours and bicarbonate of soda

    Mix in until well combined

  • and looks like this

  • Pour malt loaf batter into prepared loaf tin

    Pop it on middle shelf of pre heated oven

    Bake for 1 hour and 5 minutes – 1 hour 15 minutes until risen and skewer comes out clean in test

  • Leave the malt loaf to cool in tin on a cooling rack

    Once cool, turn out, serve and enjoy

    This keeps well in an airtight container

Bean Tagine

BT first

I love the flavours of Morocco.  This Bean Tagine is a wonderful thing as a side dish or a main dish and is a fabulous source of carbs.

Butter beans and canellini beans are my choice for this bean tagine.

It has a lovely kick to it too.

Serves 6

Macros per serving:

Calories 208, Fat 6.3g, Carbs 29.4g, Fiber 3.7g and Protein 8g


  • 2 Tbsp Olive Oil
  • 2 Medium Sweet Onions
  • 4 Cloves of Garlic
  • 1 Red Chilli
  • 1 Tsp Demara Sugar
  • 3 Tsp Harissa Paste
  • 400g Tin of Butter Beans (280g Net)
  • 400g Tin of Canellini Beans (280g Net)
  • 2 x 400g Tin of Chopped Tomatoes
  • Bunch of Fresh Coriander
  • Bunch of Fresh Flat Leaf Parsley

You will need:

  • Large Saucepan
  • Measuring Spoons
  • Vegetable Chopping Board
  • Sharp Knife
  • Spatula
  • Colander


  • Cut your chilli, garlic cloves and onions up

    Add to your saucepan with olive oil and cook over a medium heat for 5 minutes until softened

  • Add your harissa paste and sugar.

    Mix in well and cook for another 2 minutes

  • Drain and rinse your beans

  • Add your beans and tomatoes to your saucepan and simmer for 20 minutes

  • Chop up your herbs

  • Once your tagine has cooked for 20 minutes add chopped herbs

    Stir in well

    Simmer for a further 10 minutes

  • Serve up and enjoy

    I had mine with roast chicken and salad to up the protein but this goes well with rice, flatbreads etc

    This keeps well in an airtight container in the fridge


I May Not Be The Strongest

I may not be the strongest, I may not be the fastest, but I’ll be damned if I am not trying my hardest.

Back Bridge

One of the reasons I love weight training is I am only in competition with myself.  Each week I strive to improve whether it be weights or reps.  Little by little.  Inch by Inch.  Striving to improve 🙂

Not pretty but here I am scoring a PB in Glute Back Bridges 82.5Kgs 4 Sets 10 Reps

Strawberry, Lime and Mint Cheesecake (GF)


Strawberry, Lime and Mint Cheesecake – a gluten free and low fat joy at only 251 calories per slice

The strawberry, lime and mint works in a cheesecake for me and is like a summer cocktail in it’s flavours but if you are not to sure just leave out the mint


This serves 12

Macros per slice:

Calories 251, Fat 9.6g, Carbs 32.4g, Fiber 1.6g and Protein 11.3g

Ingredients for the base:

  • 100g Unsalted Butter
  • 3 Tbsp Golden Syrup
  • 120g Gluten Free Oats

Ingredients for cheesecake mix:

  • 720g Philadelphia Lightest
  • 300g 0% Fat Total Greek Yoghurt
  • 200g Golden Caster Sugar
  • 300g Hulled Strawberries
  • Zest and Juice of 2 Limes
  • 30 Fresh Mint Leaves

You will need:

  • Preheated Oven 180C Conventional 160C Fan
  • Large Springform Tin. Base Lined in foil
  • Medium Pan
  • Spatula
  • Large Mixing Bowl
  • Lemon Juicer
  • Zester
  • Balloon Whisk
  • Freezer
  • Melt your butter and golden syrup  in your saucepan

    Mix well

  • Add your oats and mix until well combined

  • Pop your oat mixture onto the base of your cake tin

  • Smooth across until evenly coated

    Pop in oven on the middle shelf and bake for 20 -25 minutes until golden

  • When it looks like this remove from oven and allow to cool

  • Add your 0% Fat Total Greek Yoghurt, Philadelphia Lightest  and sugar to your mixing bowl and whisk together

  • Zest your limes into bowl and mix

  • Squeeze your lime juice

  • Add to blender, lime juice, hulled strawberries and mint leaves and blitz until smooth

  • Add the strawberry, lime and mint mix to the mixing bowl and whisk until well combined

  • Add the mix to your cake tin.

    Cover in Clingfilm and pop in freezer

    This will need 2 – 3 hours in freezer before you can serve.

    Keep in the freezer and remove 10 -15 minutes before you want to take a slice.


Lovely hands and lifting?


A question I am often asked is how do I have smooth skin on my hands and lift?

I do take care of them as no one wants a massage that feels like it’s being done with sandpaper 🙂

My 3 musts that work for me are:

  1. Hemp Hand Protector from The Body Shop is an amazing hand cream. Skin is transformed after using it and no greasy residue. I use this when I wake up, after I lift and before bed. Sometimes extra if a deadlifting day
  2. Liquid Chalk.  Helps my grip to.
  3. Wrist Straps when required which is usually when I am doing walking lunges or deadlifts. Using some pretty decent weights then