How magical and strange has this past week been?
We were all ready for spring and some lovely warm weather after our awesome Fun Run at the Kingdom, Penshurst at the end of Feb and then…so much SNOW which meant everything was closed or cancelled including FIT & Mini FIT!
We have literally been playing in the snow or snuggling up on the sofa drinking all the tea, coffee and hot chocolate and eating all the food.
The snow is now starting to melt so sessions will be back to normal next week but since it is still the weekend and its still chilly out why not try some of these yummy snack recipes. We have made them all this week and we’ve all loved them – kids included.
Granola is one of my favourite quick breakfast or snacks. I love to eat with coconut yogurt and a drizzle of honey or fresh fruit. But many shop bought granola is packed full of refined sugar and undesirable ingredients like refined seed oils etc.
Here is an easy homemade Granola recipe that will let you enjoy granola whilst knowing exactly what is in it. I add tiger nuts to my granola as it is a really great addition as it has loads of great properties, I’ve added a link for where to buy them too, plus find out more about tiger nuts here.
- 100ml melted coconut oil
- 125ml of honey
- 1 tsp vanilla extract
- 300g rolled oats
- 100g mixed seeds
- 100g flaked almond (optional)
- 100g chopped dates
- 50g coconut flakes or desiccated coconut
- 80g Tiger nuts (soaked and blitzed) Optional
- Heat oven to 150C
- Mix the oil, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
- Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins.
- Mix in the coconut and dried fruit, and bake for 10-15 mins more.
- The granola can be stored in an airtight container for up to a month.
Leek & Potato Soup
We recently brought this amazing soup maker. I love soup but I really hate anything that is too much effort to make or can be time consuming, most of you as parents as well as busy working people who are also trying to keep fit and eat healthy can probably relate!
It’s a reasonable price from Amazon, makes soup quickly and easily (about 25 minutes from start to finish) and then there is hardly any washing up!
We have been making so many different delicious soups since buying it.
- 1 onion
- 1 garlic clove
- 2-4 potatoes (depending on their size, cubed)
- 2 medium leeks
- Vegetable stock
- Salt and pepper
- Chop all the vegetables and add to the soup maker. Fill up until the first line measurement inside the machine.
- Add the stock and fill up to the second line measurement.
- Put on the lid and choose your soup consistency, I recommend smooth.
- Press start and then relax while it cooks & blends your soup to perfection!
I made these for Pilates this week, but then it was cancelled due to the snow, so we got to eat them at home all week!
- 120 g unsalted butter
- 100 ml honey
- 2 tbsp Maple Syrup (optional or just use more honey)
- 1 tsp of Vanilla essence
- 150 g dates
- 400 g porridge oats
- 100 g desiccated coconut
- Preheat the oven to 180°C/160°C Fan/Gas 4. Line a square tin (or any deep tin you have with straight edges) with baking parchment.
- Chop the dates or blitz then in a food processor
- Put the butter, honey, maple syrup and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey etc.
- Add in the oats, coconut & vanilla and mix thoroughly.
- Pack the mixture into the prepared tin and bake for 20–25 minutes until golden brown. The flapjacks will still seem soft at this point, but don’t worry – they’ll firm up once cool.
- Remove the tin from the oven and leave the flapjack to cool in the tin, then pull it out by the edges of the baking parchment transfer to a board cut it into squares.
- They are delicious straight away but also keep in the fridge in a sealed container.
We hope you enjoy trying all the recipes and see you back at sessions next week.
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