Lou Blundell Personal Trainer

https://www.facebook.com/share/r/1JRdUZidrc/?mibextid=wwXIfr

🔥 Best Abs Workout Routine for a Strong Core

https://www.facebook.com/share/r/16SzQRwgw5/?mibextid=wwXIfr

🔥 How Seat Position Changes Glute Activation

https://www.facebook.com/share/v/1AR9mEYrCR/?mibextid=wwXIfr

💪 Just 3 Dumbbell Moves for Massive Shoulder Growth

https://www.facebook.com/share/r/1ADSVVa1eD/?mibextid=wwXIfr

❌ Common Plank Mistakes You Need to Avoid

https://www.facebook.com/share/r/1Fd85Qc1cu/?mibextid=wwXIfr

🥒 HIGH PROTEIN CHICKEN SALAD CUCUMBER ROLLS 🥒 If you’re tight on time but still want a ridiculously good high-protein meal, this chicken salad hits the spot. I rolled it up in cucumbers, and it was amazing. Here’s how to make it: 1️⃣ Start with 1 lb cooked shredded chicken (I used 4 cooked breasts, but rotisserie works too). Shred with two forks or dice thin. 2️⃣ Dice ½ red onion, soak it in water for 10 minutes to mellow the flavor, then drain and add to a bowl. 3️⃣ Add a handful of chopped cilantro and 1 cubed avocado. 4️⃣ Make the dressing: blend cottage cheese, mayo, onion powder, lime juice, cilantro, salt, and pepper. Taste and adjust. 5️⃣ Mix the chicken salad. You can eat it as is, in bread, lettuce wraps, or roll it up in cucumbers. How to roll it up: 6️⃣ Thinly slice an English cucumber with a peeler. 7️⃣ Lay slices on parchment, overlapping slightly. Pat dry. 8️⃣ Spread whipped cream cheese over the cucumber. 9️⃣ Add 4 oz chicken salad at the bottom, plus some onion and avocado slices. 🔟 Roll it up tight, then slice with a sharp knife. 1️⃣1️⃣ Top with everything bagel seasoning and chipotle hot sauce. High protein, fresh, and super flavorful. Perfect for a quick meal or snack. If you make it, let me know what you think on SHREDHAPPENS! #lowcarb #highprotein #chickensalad #healthyrecipes #goodmoodfood

https://www.facebook.com/share/p/1B5GjrxBGY/?mibextid=wwXIfr

Greek Yogurt Raspberry Oat Muffins 🇬🇷🍓

Nutrition Facts:

Approximate values per muffin (may vary based on specific ingredients used):
Calories: 150-200
Fat: 5-8g
Saturated Fat: 2-4g
Cholesterol: 5-10mg
Sodium: 50-80mg
Carbohydrates: 25-35g
Fiber: 2-4g
Sugar: 10-15g
Protein: 4-6g

Ingredients:
Dry Ingredients:
1 ½ cups rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole wheat flour
½ cup granulated sugar

Wet Ingredients:
1 cup plain Greek yogurt
⅓ cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1 large egg
1 cup fresh or frozen raspberries

Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the dry ingredients: rolled oats, baking soda, baking powder, salt, whole wheat flour, and sugar. Whisk well to ensure everything is evenly distributed.
3. In a separate bowl, whisk together the wet ingredients: Greek yogurt, milk, vanilla extract, and egg. Gently fold in the raspberries.
4. Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix the batter.
5. Fill each muffin liner about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Equipments Needed:
Mixing bowls
Whisk
Muffin tin
Muffin liners
Measuring cups and spoons
Toothpick
Wire rack

https://www.facebook.com/share/1BQMqoEA8x/?mibextid=wwXIfr

Zucchini Ribbon Salad with Chickpeas and Feta 🥗🧀
Nutrition Facts:
Calories: 320 | Protein: 12g | Carbs: 30g | Fat: 18g | Fiber: 8g

Ingredients:
2 medium zucchinis
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped

Instructions:
1. Using a vegetable peeler, slice the zucchinis into long, thin ribbons. Place them in a large bowl.
2. Add the drained chickpeas to the bowl with the zucchini ribbons.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
4. Pour the dressing over the zucchini and chickpeas. Gently toss to coat everything evenly.
5. Add the crumbled feta cheese, chopped mint, and parsley. Toss lightly to combine.
6. Let the salad sit for 10 minutes to allow the flavors to meld.
7. Serve chilled or at room temperature.

Equipments Needed:
Vegetable peeler
Large mixing bowl
Small mixing bowl
Whisk

https://www.facebook.com/share/1BArkxAZBE/?mibextid=wwXIfr

Fiery Coconut Braised Spicy Beef Curry

Ingredients:

2 lbs beef chuck, cut into chunks

2 tbsp vegetable oil

1 large red onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1–2 red chilies, finely sliced (adjust heat to preference)

1 tbsp hot curry powder

1 tsp garam masala

1 tsp paprika

1/2 tsp cayenne pepper

1 can (13.5 oz) full-fat coconut milk

3/4 cup beef stock

1 tbsp tomato paste

1 tsp sugar

Salt and black pepper to taste