Check out Lisa and her amazing transformation

If you’re looking to be inspired then checkout this amazing lady out.  Over a 3

stone weight loss !!! Lisa has an amazing attitude, she’s adjusted hfullsizerenderer eating, got out there and smashed out her exercise and this year has taken on two 10K runs and smashed out a new PB.  Lisa is a pleasure to work with and I can only say she’s a positive, hard-working and determine person who deserves the results she’s got, she looks just fantastic and feels the health benefits of a combined healthy eating plan and structured exercise regime.  An inspiration and a pleasure to work with – WELL DONE LISA, AMAZING LADY !!!!  

This could be you, get in touch and get cracking!!!

Haloween Treat Pumpkin Seeds

Homemade seasoned pumpkin seeds
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  1. Pumpkin seeds from your Halloween creation
  2. Olive oil
  3. Your favorite dry seasoning (I've used ground cumin, garlic salt & hot paprika but use what you love the most)
  1. Scoop out all the pumpkin seeds and rinse them in cold water.
  2. Coat in a little glug of olive oil so the seeds are coated.
  3. Season with your choice of dry seasoning.
  4. Bake at 180 degrees for 30 minutes or until golden and sound crisp when you toss them in the pan.
  5. Let cool then store in an airtight container for up to a week - if they last that long.
Liv Life
If you’re carving a few pumkins out this weekend, don’t waste the seeds……. there blooming lovely and very good for you 


So I did it!! I ran the marathon 4 hours and 30 minutes on the road, hard but worth every step!!!  Feel amazing, absolutely loved it !!!  Thank you to so many inspirational people, the supporters and runners kept me going and it was a beautiful, beautiful day, one I will remember for the rest of my life!!  What next????? Mmmmmmmm – well better get my thinking cap on.  #fitnessjunkie #alwayswantmore #livlifecoaching


Easy one pan supper

Paneer Frittata
Serves 2
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  1. Tbsp. of olive oil
  2. 1 medium red onion cut how you like (I prefer chunky, but slice or dice it)
  3. 1 medium courgette diced, sliced or chunked into even size pieces
  4. 4 - 5 baby corns cut into 2 - 3 pieces
  5. 1 red roasted red pepper (I buy them in jars they are tasty and add a super sweet kick to loads of lovely recipes)
  6. 3 - medium boil cold salad/new potatoes cut into chucks
  7. Handful of spinach
  8. 100g paneer
  9. 3 eggs
  10. 1/2 tsp of paprika
  11. 1/2 tsp of cayenne
  12. Salt and pepper to taste
  1. In a small non stick frying pan about 12cm heat the olive oil over a medium heat.
  2. Add all the chopped up vegetables including potatoes to the pan and cook over a low to medium heat until golden and soft adding the paneer and spinach half way through.
  3. Add the paprika, cayenne and salt and pepper.
  4. Combine all ingredient and pre heat the grill.
  5. Whisk up the eggs in a bowl and add to the pan quickly coating all the ingredients with the wet egg mixture.
  6. Pop under the grill for 10 - 12 minutes until cooked through.
  7. Serve with fresh cherry tomatoes and your favorite salad leaves.
  1. Substitute any of your veg for your favs, make it with the ingredients you like.
Liv Life

Hopefully these tasty little discs will fuel me on my 26.2 miles tomorrow

Power Disks
Serves 12
Full of goodness, all natural, no rubbish, perfect for a quick energy boost, put the digestives away and get tucked into one of these instead - far better for you than all that processed rubbish.
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  1. 150g Honey
  2. 50g Tahini
  3. 100g of your favorite mix of seeds, nuts, desiccated coconut, cacao nibs or good quality dark chocolate chips
  4. 50g of your favorite dried fruit such as berries, cherries, apricots, currents etc.
  5. 80g Traditional oats
  1. Heat the tahini and honey over a low heat until all combine and loose
  2. Add all other ingredients gradually
  3. Pack into a flexi silicone baking tray, pack down firmly
  4. Leave in fridge for 1 - 2 hours, pop out of the tray and store in an air tight container in the fridge for up to 2 weeks.
  5. SOOOOOO simple
Liv Life

York Plusnet Marathon

So tomorrow is a big day, after dropping out and wanting to give up I’ve decided I am going to attempt to run the York Marathon, it’s been a journey that’s for sure.  I’ve been dealing with injuries since July and have only managed to knock out a 16 miler and a 17 miler in training so the nerves are definitely kicking in ‘BIG STYLE’.  I’ve undergone a series of Chiropractic care to help with injuries, taken mineral salt baths, talked the life out of my poor wife about running, used meditation, appreciation exercises, you name it – I’ve done it.  It’s been a tough journey to get to the start line and like my beautiful wife always tells me ‘most people don’t think like you” and she right they don’t, but that’s ok, but any runners out there you think like me I’d put money on that.  The start line, the cheers, the smiles, the waves, the nerves, the pain, the noise of the feet rolling on the floor like a roaring round of applause for every step taking closer to the most beautiful sight you can see “the finish line”. There is nothing quite like the fresh air and the beautiful surrounding to make you feel amazing when you run, the marathon will be an inspirational day full of people with their own story as to why they run, some just for fun and the joy others for much deeper reasons.  One thing I’ve learnt these last few months is no matter how hard it gets, no matter how difficult you think it is, no matter how much you doubt yourself or feel like you’re failing, no matter how much pain you might feel or how much you might feel like just falling to a heap on the floor, keep going, keep believing, keep strong because anything is possible, anyone can be superhuman and achieve their dreams no matter what, use your mind it’s the most powerful tool you have and can unlock so many inspirational thing – be strong always.    #notdeepatall #wishmeluck #livlifecoaching

Coconut Oil & Coriander Hummus

Here’s a great protein packed snack or light lunch to try, it comes in at about 130 calories and 9 grams of fat (good fats though, ones that are good for the ticker and have lots more health benefits)

Coconut Oil & Coriander Hummus
Serves 5
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  1. 15g Tahini paste
  2. 25g Coconut oil
  3. 1 or 2 cloves raw garlic (depends how strong you like it)
  4. 240g Tinned chickpeas
  5. 1/2 Freshly squeezed lime
  6. 1/2 Freshly squeezed lemon
  7. Large bunch of fresh coriander
  8. Salt & pepper
  1. Throw everything in a food process and whizz up until smooth, a minute or two.
  2. Transfer to a serving dish and serve with raw carrots, baby corn, celery or whatever raw veg is your bag - tasty!!!!
  1. If you don't like coriander the hummus can be left plain or you can add your favourite herb, fresh chilli or even sundries tomatoes or olives - hummus is so versatile so adapt it to your personal taste.
Liv Life

Oriental Quinoa

So this weeks recipe of the week is a fragrant Chicken & prawn Quinoa stir fry favoured with Lemongrass, coriander, garlic and Chilli. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all essential amino acids. Basically it’s very bloody good for you, simple as that.

Chicken & Prawn Oriental Quinoa
Serves 2
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  1. 10g coconut oil
  2. 1 glove garlic, crushed
  3. 1/2 frech chill, finely chopped
  4. 1 tsp lemongrass paste
  5. 1 tsp coriander paste
  6. 1 Large chicken breast, cut into strips
  7. 100g fresh prawns
  8. 1/2 red onion
  9. 1/2 red pepper
  10. 1/2 green pepper
  11. 1 small courgette
  12. 150g cooked, cold quinoa
  13. 1 large egg
  14. 1 tsp linseeds
  15. 1 tsp sesame seeds
  16. 3 -4 large cashew nuts, roughly chopped
  17. Small bunch of fresh coriander and a wedge of fresh lime
  18. Sea salt & freshly ground pepper to taste.
  1. Heat the coconut oil in a large non stick Wok
  2. Throw in the garlic, chilli & lemongrass paste over a low - medium heat for 1 -2 minutes
  3. Add the onion for another minute or two followed by the chicken breast
  4. Stir fry everything for 4 - 5 minutes adding salt & pepper to taste
  5. Add the green and red pepper for 2 - 3 minutes then the courgette for another 2 - 3 minutes.
  6. Add the cooked Quinoa and stir though for 3 - 4 minutes.
  7. Make a well in the middle and crack the egg in it, scramble it up until cooked and then stir into the rest of the ingredients
  8. Add the prawns and the coriander paste and stir it all up for 1 - 2 minutes
  9. Transfer to a serving dish and sprinkle over the linseeds, sesame seeds and chopped cashew
  10. Garnish with the fresh coriander & Lime.
  11. Enjoy
  1. Substitue veggie for your favourite, or meat/prawns for your favourite or even try it just veggie, tofu or quorn would work too.
Liv Life

Chorizo, Mozzarella & Potato Bake

Ok, ok so not crazy ass healthy one but if you’re smashing your training and keeping yourself active it’s a super tasty supper, with just a sprinkle of naught to pack a flavour punch.

Chorizo, Mozzarella & Potato bake
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  1. Serves 2
  2. 10g coconut oil
  3. 1 glove of garlic
  4. 1/2 fresh chill (or more if you like it hot)
  5. 250g cooked new potato
  6. Medium red onion
  7. 100g sweetcorn
  8. 30g chorizo
  9. 125g light mozzarella
  10. Salt & Pepper to taste
  11. 1 bunch of fresh parsley
  1. Pre heat over to 180
  2. Heat the coconut oil in a large non stick frying pan
  3. Finely slice the red onion and fry for a minute or two until soft
  4. Finely chop the garlic and chilli and throw that in for another minute or two
  5. Crush up the potatoes and sprinkle in the pan over a medium heat for 5 - 6 mins or until they start to crisp up just a little, add salt & pepper to taste
  6. Chop the chorizo up into tiny pieces, add to the pan and move it around for 2 - 3 minutes
  7. Thrown in the sweetcorn
  8. Transfer to an oven proof dish, rip up the mozzarella and place on top, bake at 180 for 15 - 20 minutes
  9. Finley chop up some fresh parsley and sprinkle over the top.
  10. Delicious
Liv Life

Stilton & Walnut Stuffed Mushroom served with Butter Bean Ratatouille

This week’s recipe is a protein packed, vegetarian dinner. 

Stilton & Walnut Stuffed Mushroom served with Butter Bean ratatouille
Protein packed vegetarian dinner.
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  1. 1 Large flat mushroom
  2. 30 g Stilton Cheese
  3. 3 - 4 Walnuts
  4. Olive Oil
  5. 1 Large Clove Garlic
  6. Large Red Onion
  7. 1 Medium Aubergine
  8. 1 Medium Courgette
  9. 400g Plum Tomatoes
  10. 400g Butter Beans
  11. Fresh Basil
  12. Salt & Pepper
  1. For the mushroom
  2. Take the stalk out of the middle of the mushroom and peel
  3. Crumble the stilton over the top
  4. Chop the walnuts and sprinkle them over the top
  5. Bake at 180 degree for 10 - 12 minutes.
  6. Finely slice the garlic and red onion and fry for 2 - 3 minutes over a med - low heat or until onions start to soften.
  7. Chop the aubergine and courgette and add to the pan continue to cook for 4 - 5 minutes until they start to soften
  8. Add the tinned tomatoes and allow to simmer for 4 - 5 minutes
  9. Add the butter beans to warm through and salt & pepper to taste
  10. Chop up some fresh basil and add at the last minute
  11. Place the ratatouille on a large dinner plate and place the stilton & walnut stuffed mushroom on top
  12. Serve and enjoy.
Liv Life