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Monday 6am - 8pm Tuesday 6am - 8pm Wednesday 6am - 8pm Thursday 6am - 8pm Friday 6am - 8pm Saturday 9am - 4pm Sunday 9:30am - 4pm

Kelly Richards Personal Training

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Caerphilly (Caerffili), Wales
Kelly Richards Personal Training

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Women only personal training, private one to one and small group training! Online personal training!

12/11/2026

Top Tip Thursdays! 🫶 💪

09/11/2026

Monday Motivation! 💪 🥊 🏆 New week new goals!!

03/11/2026

Tasty Tuesdays! 🥦 🌽 🥑

Ingredients

2 x 400g packs Chantenay (or Tendersweet) baby carrots, trimmed, fatter ones halved lengthways
400g tin chickpeas, drained and rinsed
1 tbsp cumin seeds
4 tsp olive oil
100g pitted black or Kalamata olives, halved
15g fresh fat-leaf parsley, leaves picked and finely chopped
15g fresh mint, leaves picked and larger ones torn
80g tub pomegranate seeds
For the dressing

3 tbsp extra-virgin olive oil
1 lemon, juiced (you need 2 tbsp)
1 tbsp maple syrup
2 tsp rose harissa paste

Method
Preheat the oven to gas 7, 220°C, fan 200°C. Parboil the carrots in a large saucepan of boiling water for 4 mins; drain.
Meanwhile, put all the ingredients for the dressing in a jar with some seasoning, seal, then shake to combine. Set aside.
Put the carrots, chickpeas, cumin seeds and olive oil in a roasting tin; season and toss to coat. Roast for 20 mins (alongside the lamb and potatoes, p48) or until the carrots are charring.
Leave to cool for 10 mins, then stir through the olives, herbs and pomegranate seeds, and serve with the dressing to drizzle over.

02/11/2026

Monday motivation! 💪 🏃‍♂️

29/10/2026

Try this fitness challenge! 💪 🥊

27/10/2026

Tasty Tuesdays! Try this weeks healthy recipe! 😋 🥦 🌶️

Lemon, Chilli and Tuna Spaghetti

Ingredients

2 tbsp vegetable oil
2 wholemeal pittas, torn into chunks
3 garlic cloves, crushed
350g spaghetti
1 red chilli, deseeded and finely chopped
1 lemon, zested and juiced
400g tin tuna, drained
80g pack watercress
15g fresh flat-leaf parsley, chopped

Method

Heat half the oil in a frying pan over a medium-high heat and add the pitta chunks. Fry for 4-5 mins until crispy, then add a third of the garlic and cook for 1-2 mins until the garlic has softened. Tip onto a plate to cool. Wipe the pan.
Cook the spaghetti to pack instructions. Meanwhile, return the frying pan to a medium heat and add the remaining oil. Add the remaining garlic, the chilli and lemon zest with a pinch of salt and cook for 3-4 mins until soft. Flake in the tuna and cook until the tuna is heated through.
Just before the spaghetti is cooked, scoop out 150ml cooking water. Drain the spaghetti, then add to the frying pan with the reserved water. Toss over a low heat for 1-2 mins until the pasta is glossy and most of the liquid has evaporated. Remove from the heat and add the lemon juice, watercress and parsley; toss until the watercress has just wilted. Serve topped with the pitta.
Tip: Scooping out the cooking water before draining the pasta means that the water has the highest concentration of starch, which helps to create a glossy sauce.

24/10/2026

Health 💛

🌿 Take one thing at a time
🫶 Check in with yourself
🚶 Get some fresh air or gentle movement
📵 Give yourself a screen break
💬 Reach out to someone you trust
😴 Rest is productive, too

22/10/2026

Top Tips Thursdays! 💪 🥊

20/10/2026

Tasty Tuesdays! Try this week tasty recipe! 🥦 🌶️ 🥑

Indian Loaded Sweet Potatoes

Ingredients

4 small or 2 large, sweet potatoes
1 tbsp vegetable oil
2 medium onions, finely chopped
1½ tbsp curry powder
1 small carrot, chopped
1 pepper, chopped
100g long grain rice
400g tin chickpeas, drained and rinsed
200g frozen spinach
1 vegetable stock cube, made up to 200ml
1 spring onion, thinly sliced
4 tbsp Greek-style yogurt

Method

Scrub the sweet potatoes and pierce a couple of times with a fork. Put into the microwave and cook for 10-12 mins until soft. If you don’t have a microwave, you can bake the sweet potatoes for 40 mins.
While the sweet potatoes are cooking, heat the oil in a saucepan or high-sided frying pan. Cook the onion over a high heat for 2-3 mins until it begins to get a bit of colour. Add the curry powder and cook for 1 min.
Reduce the heat and add the carrot, peppers, rice, chickpeas and frozen spinach and stir well. Pour over the vegetable stock, stirring well, and bring to a simmer. Cook for 12-15 mins until the rice is cooked and liquid has been absorbed.
Cut the sweet potatoes open and scrape up the flesh with a fork, if using 2 large potatoes put one half onto each plate. Pile on the cheat’s biryani, scatter with spring onion and serve with a dollop of yogurt, if you like.

13/10/2026

Tasty Tuesdays! Try this weeks recipe 😋

Veggie Paella-Stuffed Peppers

Ingredients

375g pack Nightingale Farms peppers, halved, seeds and pith removed
1½ tbsp sunflower oil
1 small red onion, finely chopped
400g tinned butter beans, drained and rinsed
2 tsp smoked paprika
1 tsp dried thyme
3 garlic cloves, finely crushed
100g paella rice
½ 400g tin chopped tomatoes
½ vegetable stock cube, dissolved in 600ml boiling water
50g frozen garden peas
½ lemon, zested and juiced
1 tbsp flat-leaf parsley, finely chopped
½ 60g pack wild rocket, to serve
2 salad tomato, roughly chopped

Address

Quickstep Fitness Unit 1A Bedwas Court, Bedwas House Industrial Estate
Caerphilly
CF838HX

Opening Hours

Monday	6am - 8pm
Tuesday	6am - 8pm
Wednesday	6am - 8pm
Thursday	6am - 8pm
Friday	6am - 8pm
Saturday	9am - 4pm
Sunday	9:30am - 4pm

Telephone

+447402173495

Website

http://www.kellyrichardspersonaltraining.com/

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