This mornings trail run 🌳 #TrailRunner #Herbalife24 #CR7

🔥HERNE BAY BODY CHALLENGE🔥 The 17th of August we open the doors to 100 people looking to enjoy fitness, be educated and supported to get in the shape of their lives for life 💪🏻 • Chance to win £000's 💷 • Get in shape 💪🏻 • Have fun 🤣 Boxercise Totally shredded HIIT We have it all 🏃 Thursdays 7-8pm £15 all in 😱 Bonus classes available ✅ TAG YOUR FRIENDS 👍🏻 #HerneBayBodyChallenge #BodyTransformation #Prizes #Money #Fatloss #Musclegain http://www.fitclubhernebay.co.uk/bodychallenge/

Low impact workout today X trainer 30 mins zone 2 HR Upper body TRX blast Core workout Arm bike 10 minute finisher 518 kcals 🔥🔥🔥 1/2 strength and 1/2 endurance OOOOOOOOOOOOSH 💪🏻

Spice up your Sunday dinner with this recipe for Chilli Roast Potatoes Chilli Roast Potatoes Side Serves: 4 Macro info per serving P5.2g, C49.2g, F4.2g, E256Kcal Shopping & Ingredients List: 900g Potatoes, cubed 3 tbsp Yellow Mustard ½ tsp Ground Allspice 1½ tsp Chillies, chopped 15g fresh Coriander, chopped 3 tbsp Lime Juice Pump Spray Olive Oil Method 1. Preheat oven to 220c (200 fan), 425f, gas mark 7. Spray a non-stick baking sheet with olive oil. 2. Par-boil the potato. Takes 5-10 minutes depending on size of potato cubes, Drain & shake well in colander to fluff-up potato edges. 3. In a large bowl mix together the mustard, spices, chillies & lime juice. Toss potato cubes through the hot sauce & place on baking tray. 4. Roast for 10 minutes & spray potatoes with olive oil. Roast for a further 15-20 minutes until golden brown & cooked through.

Lunch is served incredible still warm Sourdough bread from Beer Brothers next to the studio 😁

Protein Cheesecake Dessert Serves: 2 Macro info per serving P48.5g, C23g, F1.5g, E300Kcal Shopping & Ingredients List: 250g 0% Total Greek Yogurt 150g Quark 2 Egg Whites 60g Vanilla Whey Powder 1 tbsp Stevia 30g Blueberries 50g Strawberries Method 1. Preheat oven to 160c (140 fan), 320f, gas mark 3. 2. Add all the ingredients to a food processor & mix until smooth. 3. Use a springform tin, add cheesecake mix. Bake for 30 minutes until starts to become solid. Remove from oven & cool a little. 4. Move to fridge & chill for at least 1 hour before carefully removing tin & decorating with fresh fruit as a garnish when serving.

Tuesday fun 😂

Guys please help me recognise GB 🇬🇧 Athlete Joshuah Werner who on Saturday is heading off to 🇺🇸 to represent uk in BMX 🏆 I've been working with Josh the last few months to help him improve his strength and endurance and he is in top shape 👌 Go out there and smash it buddy👊🏻 #TeamGB #Athlete #BMX

We have 2 snacks here for you Vegetable Crisps with Dukkah and Protein cloud buns Vegetable crisps Serves: 4 Macro info per serving P1.2g, C13g, F7.5g, E125Kcal Shopping & Ingredients List: 2 Parsnips, thinly sliced lengthways 2 raw Beetroot, thinly sliced 3 tbsp Olive Oil 1 tbsp Hazelnuts 1 tbsp Sesame Seeds 2 tsp Cumin Seeds 2 tsp Coriander Seeds 2 tsp Dried Mint Method 1. Preheat oven to 220c (200 fan), 425f, gas mark 7. Lightly grease 2-3 baking trays. 2. Toss vegetable slices in olive oil & spread over the baking trays. Cook for 15-20 mins until crisp. Beetroot may 'catch' so lower oven temperature & bake for longer. 3. Meanwhile toast hazelnuts & seeds in non-stick frying pan over a low heat for 3-4 mins until golden. Using a spice grinder or pestle & mortar grind the mix until a fine powder. Stir through the mint. 4. Sprinkle the cooked crisps with spice mix while still hot. Protein Cloud Buns Side Serves: 4 Macro info per serving P12.5g, C6.7g, F1.7g, E93Kcal Shopping & Ingredients List: 24g plain Whey Powder 24g Oat Flour 4 Egg Whites 15g Coconut Flour 14g Pea Protein 1 tsp Baking Powder pinch of Dry Mustard Powder Method 1. Preheat oven to 160c (140 fan), 325f, gas mark 3. 2. Blend all ingredients together. Place as 4 blobs on non-sticking baking tray. 3. Bake for 15-20 minutes. If browning too fast, turn oven down a little. 4. Allow to cool before slicing in half & using as burger buns or similar.

A year ago I became an Ironman 😎 Was a goal of mine and felt incredible to ✅ it off. It was tough mentally and physically and I didn't do as well as I wanted so I'll be going back perhaps in 2018 to get it done 👊🏻 My IT band went on the 2nd lap of the bike so had to push through a lot of pain then I ran the marathon without bending my right leg hardly 😬 So I'll be back and get closer to 11 hours 🏆 #IronMan #Triathlon #Swim #Bike #Run #HerbalifeNutrition

It's National Ice-Cream day! So don't miss out, here is the recipe for you to SHARE. Peanut Butter & Banana Ice Cream Dessert Serves: 4 Macro info per serving P3g, C24g, F6g, E169Kcal Shopping & Ingredients List: 4 Bananas, chopped & frozen 2 tbsp Almond Milk 1 tbsp Peanut Butter 1 tbsp 70% Dark Chocolate, grated 1 tbsp Flaked Almonds 1 tsp Cinnamon Method 1. Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. 2. Transfer to a freezer-proof container and freeze for 1 hr. 3. Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

Cheese & Mushroom 'Pizza' Main Meal Serves: 4 Macro info per serving P15.2g, C4.2g, F26.2g, E314Kcal Shopping & Ingredients List: 150g Mushrooms, sliced 2 tbsp Olive Oil 6 large Eggs ½ tsp dried Oregano Sea Salt & freshly Ground Black Pepper 4-6 tbsp jar Tomato and Herb Pasta Sauce 195g Mozzarella, drained & diced Method 1. Heat half the oil in a frying pan, add the mushrooms & sauté for 3-4 minutes or until golden. Transfer to a plate & set aside. 2. Beat the eggs together with the oregano, salt & pepper. Heat the remaining oil in the frying pan, add the eggs & cook over a medium heat for 2-3 minutes. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap and repeat until no runny egg remains & the base is golden. 3. Place the omelette under a hot grill & cook for 1-2 minutes or until the top has set. 4. Spoon over the tomato sauce, top with the cheese & mushrooms. Season with more black pepper & a little salt if liked. Pop back under the grill and cook for 2 minutes or until the cheese is pale golden. Serve in wedges with salad.