Horray!  50.5 Kilos!!!!!!!!!!!! I’ve been trying to decide what has been the key factor in my success, I believe the most important thing in your quest for the perfect beach body is simply having a great gym buddy! Every Monday and Wednesday the motivation to get to the gym on time and have a gossip in the spa afterwards and not let down Jess has kept me going on the days when I’m really tired or hung over or just feeling lazy. We complement each other on our successes and when we have a bad week spur each other on! So I’d like to dedicate my blog this week to the amazing Jessica! Thanks for your support GYM BUDDY!!!!!!!!!!!!!!!

I couldn’t have put it better myself ;)  Not the part about me being a great gym buddy, but the importance of having someone or something to really spur you on and motivate you.

Sometimes, an imminent holiday, or big event, a favourite pair of jeans, or an old photo on the fridge is enough to give you that boost to keep going when the going gets tough!
Other times you need someone who is waiting for you at the gym, and the feeling of not wanting to let them down to encourage you to pick up your gym bag when you would really like to vege in front of the TV, get the ironing done, stay in and eat, etc.
 
However, the person who gets you to where you want to be health-wise, is YOU!  You can be encouraged and motivated by others but it’s YOU who gets out what YOU put in.
 
Quinoa Salad
 
200 g of green lentil, 1 tble spn of olive oil , 1 tble spn of vinegar, sea salt and fresh ground pepper
100g of quinoa, rinsed, 16 asparagus spears cut into 2.5 lengths, 180g piece of feta, cut into thin strips
Juice and zest of 2 limes and more for wedges, 250g of cherry toms quartered/ spring onion/ green chilli, handful of mint leaves roughly chopped
 
Bring the lentils and 750g of cold water to the boil, then simmer for 25 mins till cooked but al dente.  Run under cold water and put in a large bowl  to cool a bit then dress with oil and vinegar and season well.
Bring the Quinoa and 500 mls of cold water to the boil, then reduce the heat.  When all water has gone and totally dry looking ( 10 -15 mins,  fluff with a fork and add to lentils.
 
Cook the asparagus ( 2-3 mins in boiling water till al dente, then immerse in very cold water to stop further cooking) drain and add to the lentils and quinoa.
Crumble in the feta, then mix in the toms,  spring onions, chilli lime juice and zest and serve.