Drop Nearly Two Dress Sizes in Six Weeks...

This week I want to give a massive shout out to Kim McCoy-Page.

Like many of the women that I train Kim wanted a FLAT STOMACH!!!

With only six weeks to a big family holiday she didn’t have a lot of time to play with…

In ONLY six weeks…

Lost 1.5 inches from her Bust
Lost 2.75 inches from her Waist
Lost 1.5 inches from her Hips
Lost 0.75 inches from her Thigh

Let me just emphasise that a little more…

In six weeks Kim dropped a whopping 2.75 inches from her Waist!!

This is not to mention the massive improvements strength, posture and muscle tone!!

Now, there are large disparities in dress sizes in Britain and the industry standards state that a 1.5-inch reduction is a dress size, therefore is it fair to say that she has nearly dropped two dress sizes in six weeks?

I think you’ll all agree that these results are absolutely fantastic… Therefore as I always say don’t keep me a secret. If you have a friend or even an enemy that would be interested in personal training - give them my number TODAY!

Keep up the good work Kim!!

Delicious Roast Ratatouille

A traditional ratatouille is a mix of garlic, onions, peppers, courgettes and aubergines braised with lots and lots of olive oil. It's a very healthy recipe, but due to the smoke point of olive oil it is slightly compromised. To make this recipe equally delicious and a little healthier try roasting it and substituting olive oil for coconut oil. Season it with some unrefined sea salt (or as I use Fine Himalayan Pink Salt) and ground black pepper for delicious vegetable dish that the whole family can enjoy!

Preparation time: 10mins
Cooking time: 30mins
Total time: 40mins

Serves: 4

Ingredients
3 medium courgettes, sliced on the diagonal
1 large red onion, peeled, halved and cut into thin wedges held together by the root
1 red and 1 yellow pepper, deseeded and cut into chunks
1 medium aubergine, halved lengthways and sliced into half-moons
3-4 cloves garlic, roughly chopped
1 tsp olive oil
6-8 ripe tomatoes, cut into large chunks
3 tbsp extra virgin coconut oil
Fine Himalayan Pink Salt and freshly ground black pepper

Method
Preheat the oven to 220°C, gas mark 7.
Put the courgettes, onion, peppers, aubergine and garlic into a non-stick roasting pan large enough to fit them in one and a half layers (if the vegetables are more crowded, they'll steam, not roast). Toss with 2 tsp coconut oil. Roast for 20 minutes, stirring 2 or 3 times. Remove from the oven, stir in the tomatoes, and cook for 10 minutes more, till the tomatoes are soft and all the vegetables cooked. Remove from the oven, stir in the remaining coconut oil, season to taste, and serve.