Natural Bodybuilder, food fanatic, inventor of incredible macro friendly recipes and peanut butter fiend!
Full time surgical nurse, mum of two very active children and an owner of a HUGE dog and husband! I first started bodybuilding 12 years BC (Before Children). When they came along I gave my passion up to focus on raising a family and needing to earn decent living. However the passion of creating healthy meals, snacks and puddings never left me. I was constantly in the kitchen wanting to create more and more “Macro friendly” plates of delciousness!
I decided to get back into bodybuilding back in 2014, the pull of the stage was too great for me to ignore so “prep life” began! TRKG and their products kept me sane all the way through my prep, especially in the last few weeks before stage. I now use all the products on a daily basis, on and off season and LURVE the Vermont peanut butters they have brought in!
Titles and competition wins:
British Champion Miss Athletic 2015 BNBF
4th placing in the UK, British finals Athletic class BNBF 2015
IBFA Trained figure class winner 2105
Mr Bolton Classic class winner – trained figure 2015
IBFA British top ten 2015 – Trained Figure
Favourite “cutting” meal: Mango and lime chicken served with a massive salad and gherkins!
Favourite “bulking” meal: My famous #oatpornchallenge – oats, protein isolate, peanut butter (its crunchy or it doesn’t count), with some chocolate m&m’s and any flavour of skinny syrups.
Favourite exercise: Got to be a decent heavy squat – back squat with an Olympic bar in my favourite shoes!
Least favourite exercise: Walking DB lunges! They make me puke – but an awesome exercise to get deep cuts in your quads.
Plans for competing next: Due to a bad shoulder injury I will next be competing in 2017 – it gives me enough time to recover from the injury (you MUST listen to your body) and enough time to build some decent size too.
If you need any guidance on nutritional intake, training advice or anything else get in touch and i’ll be happy to help!
175g Cannalleni beans
28g coconut flour
30g coconut whey isolate (This can be substituted for vanilla or a different flavour of your choice)
100g liquid egg whites
1 whole egg
2 caps of vanilla skinny syrup
Grind up the cannalleni beans in a food processor along with the coconut flour and the whey isolate until a “batter” is formed. Next add in the egg whites and the whole egg and blitz together again util fully combined. Divide evenly into cupcake cases and bake in the oven at 200 degrees for approximately 15-20 minutes. They should be firm on the top but remain “squidgy” in the middle.
Makes 11 brownies:
Macros per brownie:
- 3 tbsp. cocoa powder
- 2 scoops chocolate whey protein powder
- 20g oats
- 1 egg
- 2 tbsp honey
- 3 capfuls of TRKG Salted caramel Skinny Syrups
- 1 tsp baking powder
- 1 tsp coconut oil
- 2 tbsp. chopped nuts