Professional fitness page
10/10/2022
Butternut squash pearl barley with duck breast 528 calories 54g carbs , 15.2g fats, 36.1g protein (4 portions recipe) 1 butternut squash 4 duck breast 375g raw pearl barley 3 peppers 4 cloves of garlic approximately 1200ml vege stock pre heat the oven to 200C. Peel and chop the butternut squash. Steam until soft all the way through and blend imm...
Standing back tuck video with not anywhere near all the times I had to f**k up to get there. Thank you .alexandraaa for helping me get there and pushing me over a mental wall. Stay tuned for more✌️
27/02/2022
Pancake day recipes!
FYI it’s this coming Tuesday 🥳
I made a couple new pancake recipes on my day off, give it a save an try it on Tuesday!
Coconut protein pancakes with Mango and ricotta:
60g coconut milk
30g desiccated coconut
15g coconut flour or plain flour
1 tbsp cornflour
1 egg white
10g coconut sugar
To garnish:
Ricotta
Mango 🥭
Fresh fruit
Vanilla
Lime zest
Matcha and strawberry pancakes:
120g flour
1/2 tsp baking powder
X1 40g scoop soy protein powder
240ml milk
1 egg white
1 tsp maple syrup
2 tsp matcha powder
To garnish
Fresh strawberries 🍓
Pecans
Cream (to make a strawberry cream just blend some strawberries to a purée, pass and fold a little through some double cream then whip)
1. For both just blend all the pancake ingredients together.
2. Fry on a medium high heat on each side in a non stick pan with a little oil.
HAPPY PANCAKE DAY! 🥞
27/01/2022
I currently have a few slots open for 1-1, couples and some online personal training sessions. So do you want real results without the inspirational quotes? Of course you do, hit me up and let’s train 💪🙌💯🕺
Christmas vegan protein cake pops
For the main source of protein I used vgn_protein by which is a really great tasting protein powder. It’s neutral in taste and not overly sweet like many others are, so it works great for baking.
Vegan devils cake:
50g VGH vanilla protein powder
50g soft flour
30g cocoa powder
10g chia seeds
2.5g baking powder
2.5g bicarbonate of soda
Zest of one orange
1/2 tsp each of ground nutmeg, cinnamon, all spice, ginger
90ml pea protein milk (or just oat milk)
35ml cold pressed olive oil
90ml hot water
1. Sift the dry ingredients together
2. Mix the wet ingredients in 2 stages until you have a smooth cake batter.
3. Bake at 170c until the cake springs back and has just about retracted from the sides of the tin.
Ganache:
125ml pea protein milk (or oat milk)
100g oatly creme fraiche
125g 75% dark chocolate
10g agave
5g vanilla paste
1 orange zest
1. Put everything but the chocolate into a pan and bring to a gentle simmer.
2. Mix into the chocolate in a small bowl in 3 stages, make sure it doesn’t split (if it does then as a small amount of cold oat cream).
The pops:
1. Crumble the cake and mix in the just made ganache until you have a paste.
2. Squeeze into a weird mould you got off Amazon (or just roll into balls, probs a better idea) place the stick in with clean hands and freeze.
3. Dip into pre tempered chocolate and let set on acetate or plastic printing sheets .
If you guys make this then please let me know, I’d really love to hear about it 😄
Pumpkin pie 🥧
Ok so I’m a tad late with this post but it’s like 2 hours till December so technically it’s still pumpkin season right? 🤷♂️
Sweet paste:
105g butter
70g caster sugar
40g whole egg
220g soft flour
1. Cream the butter and sugar together.
2. Gradually add in the eggs (add a little flour if it starts to split).
3. Add the flour in 3 stages and just about combine to make a dough (do not overwork) and rest in the fridge for at least an hour.
4. Grease a tart tin then roll out the rested sweet paste about 1cm thick before lining the tin. Stab with a fork and blind bake with baking paper and rice until almost fully cooked. Egg wash whilst still hot.
Filling:
3 eggs
470g pumpkin purée
225g double cream
180g light brown sugar
1/2 tsp maldon sea salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp all spice
1 vanilla pod seeds
1. Mix the eggs and sugar together.
2. Mix in the remaining ingredients and pour into the tart case.
3. Bake at 170C for about 30 minutes until just set.
4. Enjoy! if you make it please let me know what u think 🥳.
28/11/2021
Felt cute
14/11/2021
Just trying to be as good at these as 💪💯🔫
My butt cheeks hit a new PR today, 240kg 🥳🍑💪💯