Total Bodyweight Workout with @daniellepeazer is now LIVE on my channel! Head over there now to give it a go by going to my Instagram story and swiping up :)
It's nearly time to premier the whole 8 hours of When We Rise here in San Francisco 😊 I'm incredibly proud of this one and can't wait for everyone to see it! #WhenWeRise #ABC (Starts on 27th FEB on ABC) @dlanceblack
My party trick! Check it out along with a tour of where I train every day by going to my story and swiping up!
Annual Valentine's Ice cream date ❤️ Happy Valentine's Day my 🐸! love always, your 🐵 xxx
Sunday shopping session. The house is finally coming together @dlanceblack :) @167bermondsey
Mixing it up | I made a Schoolboy error! My latest VLOG from my time in Plymouth for the nationals is now LIVE :) check it out by going to my story and swiping up!
These are @dlanceblack’s healthier take on a Scotch egg... there’s no breadcrumb coating or deep frying but they still taste amazing… link to book in bio :) ** Serves 2.. 469 calories per serving… - 2 medium eggs 🍳 - 250g pork or beef mince - 1 large shallot, finely chopped - 1 large sprig of rosemary, finely chopped - a little oil - salt and freshly ground black pepper ** 1️⃣ Bring a small saucepan of water to the boil and cook the eggs for 8 minutes. Put them in a bowl of cold water and leave them to cool, then peel off the shells. ** 2️⃣ Put the mince in a bowl, add the shallot and rosemary, season and mix well. Wet your hands and take half the mixture, then spread it out to a thickness of about half a centimetre. Season the meat well and place an egg on top, then wrap the mince around it, squeezing it at the join to seal the seam. ** 3️⃣ Do the same with the other portion of mince and egg. Rub a little oil over each ball and season again. ** 4️⃣ Heat a dry frying pan over a medium heat until just hot. Fry the balls for 15–20 minutes, turning them frequently until they are golden brown all over. They are ready when they feel firm. You can take a peek inside one to see if the mince is done and continue to cook if you need to. Serve with a big crisp salad. . . #TomsDailyPlan #Food #Nutrition #ScotchEggs
@xsophielee and I filmed a Chubby Bunny challenge for my channel! So much fun! Check it out by going to my Instagram story and swiping up!
Love salmon but I’m also a big fan of white fish as it’s another good source of vitamins and minerals… and the pancetta adds a salty depth to the lentils which is a great balance for the delicate food. This might sound like a very simple supper, but it still really satisfying if you’re following the #TomsDailyPlan workouts! Link in bio :) ** -80g puy lentils -2 small sprigs of rosemary -2 slices of lemon 🍋 -2 x 150g cod loins -6 slices of pancetta 🥓 -1 tbsp olive oil -1 garlic clove, sliced -½–1 red chilli, chopped 🌶 -100g kale, chopped -100g cherry tomatoes, halved -salt and freshly ground black pepper ** 1️⃣ Put the lentils in a saucepan and cover them with plenty of cold water. Put a lid on the pan and bring the water to the boil, then turn the heat down low and simmer the lentils for 15 minutes until they’re just tender but still have a slight bite. Drain well. ** 2️⃣ Put a rosemary sprig and a slice of lemon on to each piece of cod and season with salt and pepper. Then wrap each piece of cod in 3 slices of pancetta. ** 3️⃣Heat a teaspoon of the oil in a frying pan, add the pancetta-wrapped cod and cook for about 2 minutes until golden. Use tongs to turn the pieces over to brown the other side. Add a tablespoon of water and put a lid on the pan. Turn down the heat and cook for 5 minutes until the cod is cooked through. ** 4️⃣Heat the remaining oil in a pan and cook the garlic and chilli for 1 minute. Add the kale, cherry tomatoes and 75ml of just-boiled water and cook for about 5 minutes until the kale is tender. The tomatoes will be lovely and squishy by this stage, too. Stir in the lentils and season well. ** 5️⃣Divide the lentil mixture between 2 plates and top with the cod. Spoon over any juices from the pan and serve. . #TomsDailyPlan #Cod #Lentils #Instafood
Tomorrow @toniacouch and I will be competing in the mixed 10m synchro for the very first time! :) bring it on!
This months @attitudemag :)
Synchro workout with @toniacouch done! National champs and first time competing together this Friday!!
Tonia and I did a quick butt and belly blast workout for you guys! Check out the video on my channel now! Find it by going to my Instagram story and swiping up!
It's International Chocolate Cake Day! 🍫My all time favourite is a brownie… ok so it’s not strictly a cake, but it counts, right?! This recipe is awesome and lower in sugar than most... I use oats and ground almonds instead of flour so the texture is slightly different… but they’re perfect when you just have to have something sweet! If you like your brownies squidgy, bake them for just 15 minutes instead of 18… link to book in bio :) *** Makes 25 squares 56 calories per square 50g each of dried prunes and dates 1 tsp vanilla extract 40g cocoa 35g rolled oats, whizzed in a blender until fine 30g ground almonds 2 medium eggs 1 tsp baking powder 75g unrefined light soft brown sugar 100g Greek yoghurt 20g dark chocolate chips (70% cocoa solids) 50g blueberries *** 1️⃣Soak the prunes and dates in 100ml of just-boiled water for half an hour. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 20cm square baking tin with baking paper. 2️⃣Whizz the prunes, dates and soaking liquor in a food processor to make a purée. Transfer this to a bowl and add the vanilla extract. 3️⃣Add the cocoa, oats, ground almonds, eggs, baking powder, sugar and Greek yoghurt. Whisk everything together with a balloon whisk to make a smooth batter, then scrape the mixture into the prepared baking tin, levelling it out to the corners with a spatula. 4️⃣Sprinkle over the dark chocolate chips and blueberries and bake in the oven for 18 minutes. Leave the brownie in the tin to cool for 10 minutes, then transfer it to a board to cool until warm. Slice into 25 squares and serve. *** #Brownies #InternationalChocolateCakeDay #TomsDailyPlan
🌭🐶🍞 Meet Toast the Sausage 🌭🐶🍞
Love seeing how you're all getting on with the #tomsdailyplan recipes 👍 link to book in my bio:) @Fairfield50 @Craighsrom @Diegoviajevo_91 @maxmaunz @johnroundtheworld @patrickh136 @valleonex @paulcater91 and #TeamTom's @tbirdchief
Trying mixed synchro for the first time with @toniacouch :) check out the full video of our training session by going to my Instagram story and swiping up!
Kedgeree’s a perfect brunch! It’s usually made with smoked haddock, but my #TomsDailyPlan version uses salmon instead and tastes just as good. Including some grated courgette means you don’t need much rice and keeps this low carb… one of my recipes designed to accompany the workouts in #TomsDailyPlan…link to book in bio :) . Serves 2 495 calories per serving . 200g salmon fillet 1 tbsp olive oil 2 large spring onions, sliced into small rings ¾ tsp curry powder ¼ tsp turmeric good pinch of chilli flakes 75g brown basmati rice 275ml hot vegetable or chicken stock 1 small courgette, finely grated 60g frozen peas, thawed 2 eggs 2 tbsp parsley, plus extra to garnish salt and freshly ground black pepper . 1️⃣ Preheat the grill. Season the salmon fillet with salt and pepper and grill it for about 10 minutes until cooked. Set the fish aside until it’s cool enough to handle, then flake it into large chunks. . 2️⃣ Heat the oil in a saucepan and stir-fry the spring onions for 2–3 minutes until softened. Stir in the spices and season well, then continue to stir-fry for a minute or so to cook the spices. . 3️⃣ Stir in the rice and cook for 1 minute to coat it in the spices. Pour the hot stock over the top and put a lid on the pan. Bring the stock to the boil, then turn the heat down low and cook for 20–25 minutes. . 4️⃣ Take the lid off the pan and quickly spoon the grated courgette and peas on top of the rice. Cover the pan again and continue to cook for 3–5 minutes longer until all the water has been absorbed and the courgette and peas are tender. . 5️⃣ Meanwhile, bring a small pan of water to the boil and cook the eggs for 6 minutes. Drain well and cover the eggs with cold water, then carefully peel off the shells. . 6️⃣ Fluff up the rice and stir in the parsley and salmon flakes, then divide the kedgeree between 2 bowls. Halve the eggs, arrange them on top and scatter over a little more parsley if you like before serving.