Eva Lawton PT

Well done Andrea...
Another early bird session smashed👌

It's a beautiful morning for a workout Lnydsay 💪💪💪

One legged squats, one legged deadlifts and much more.
ohh that core core and butt worked today Lnydsay .
Fab early bird session 💪💪💪👌😊

Simple, light, quick & perfect for summer evenings.

Breakfast Burner
Honey Banana Granola & Coconut Greek yogurt

Measurements and results taken the other day and one of my lovely ladies has lost half stone and a total of 7 inches off!
We have only been training for 5 weeks and 10 of those days my client was on her holidays
if you put your mind to something, it just shows, results WILL happen .

Breakfast Brunch
Food for fuel today
Brown Pitta with grilled bacon, egg and sautéed spinach 🙏💪🏻

Two new clients on board....yeah!
If you are looking for a Personal Trainer or a weight loss programme that actually gives you results
please inbox me for me details....

Well it's been a long time since I've been posting on this page. 💚
My apologies....life decided it was going to really challenge me for awhile.
But we are back and building back up the page slowly.
Lots of things changing & improving with workouts and nutrition and mindsets, which in time I'll,be sharing with you all.
So sit tight & please bare with me...
Much love 🙏💚

TRUTH

Aubergine & Beef Shakshuka
Middle eastern dish of eggs.
This works well as lunch the next day too:
Ingredients: 1 aubergine cut into 3 cm chunks
2 tbsp coconut oil, 1 x 250g lean beef mince, 1 red onion finely sliced & chopped. 2 garlic gloves finely chopped, 1tsp ground cinnamon, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp crushed chillies, 2 x400g tins chopped tomatoes, 3 medium free range eggs.
Dressing to serve: 1 tbsp tahini paste, 1 tbsp Greek yoghurt, a squeeze fo lemon juice, 1 preserved lemon, finely chopped, 50g feta cheese crumbled. Handful of parsley
Method: pre-heat the oven to 2000c, fan 180c, gas mark 6. Put the aubergine chicnks into a roasting tin, drizzle with 1 tablespoon of oil and season. Roast in the oven for 30 minutes until tender and cooked through.
2. Meanwhile, heat a large nonstick pan add the mince and cook over a high heat, stirring for 3-4 mins until browned, place in a sieve & drain the fat. Then add the remaining oil to the pan & fry the onion, cook gently for 6 min's, add in the garlic, spices, & chillies. Cook for 2 more minutes then add the cooked mince, add the tomatoes & 200ml hot water. Stir well and bring to the boil.
3. Simmer, uncovered for 20 minutes. Stir occasionally, then add the roasted aubergine & season well.
4. Using the back of a large spoon, crack an egg into the mince. Cover with a lid and cook gently for 6 minutes, then turn off the heat and leave covered for a further 2 minutes until the whites are set, but the yolks are still runny. Alternatively, transfer the mixture to a preheated ovenproof dish, add the eggs and bake at 200oc, gas mark 6 for 5-8 minutes or until they are cooked to your liking.
5. Mix together the tahini, yoghurt & lemon juice to taste; season. Add the teaspoon of cold to make it drizzleable
6. Sprinkle the Shakshuka with the preserved lemon, feta & parsley. Spoon on the tahini dressing; finish with a pinch of paprika.
Serve with a green crisp salad.