WORKOUT

Go Visit the group and share your sweaty selfie to win your PRIZE! https://www.facebook.com/groups/382885997608450/

LBT - Legs Bums Tums

BONUS: EQUIP FREE ABS

MEAL IDEAS

MUSHROOM AND ORZO SOUP

Ingredients

2 tbsp. extra-virgin olive oil

1/4 tsp. salt

1 1/4 c. celery

1/2 c. shallots

1/4 c. garlic

8 c. vegetable or chicken broth

3 c. broccoli

3 c. sliced spinach

1 c. sliced mushrooms

1 c. orzo

basil pesto

Preparation

In an 8-quart saucepot, heat olive oil on medium. Add salt, celery, shallots, and garlic. Cook 8 minutes or until golden, stirring.

Add broth and broccoli. Heat to simmering on high. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.

Add spinach, mushrooms and orzo. Simmer 8 to 10 minutes or until starches and veggies are softened.

Remove from heat. Stir in basil pesto to taste.

Grapefruit Lime and Rosemary Water

Ingredients

• 1 red grapefruit

• 1 lime

• 3 rosemary sprigs, plus extra to serve (optional)

• 1ltr sparkling mineral water

Preparation

1) Pare the grapefruit with a vegetable peeler and remove the white pith from the peel. Cut the grapefruit into segments, trimming any remaining pith from the edges, then put the flesh and peel in a 1.5ltr sealable jar.

2) Thinly slice the lime and add to the jar along with 3 rosemary sprigs. Gently pour over 1ltr sparkling mineral water, then seal and chill in the fridge for 30 mins to infuse. Serve with ice and an extra rosemary sprig, if you like.

Get ahead: Infuse the water the day before – just remove the rosemary after 3 hours to stop it overpowering the citrus.