Eeeeeek, it’s the end of August?

Well doesn’t time fly when you are busy!

I attended a lovely weekend in Scotland where the weather was kind but not as ‘scorchio’ as at home.

Lessons learned…

• The Caledonian Sleeper is not the the Orient Express!!! …and despite an expensive First Class cabin you are not guarenteed food!!!! Or indeed sleep, or entertainment (i.e. no radio, TV, or magazines) or company for a very long 8 and half hours – lesson is go by plane!
• Beautiful wedding, beautiful castle, gorgeous people, lovely time! Scottish country dancing is fun and is for every one. Lesson learned – bring trainers to a wedding!!!-
• Don’t expect to get away with just driving through St. Andrews when travelling with a Golf fan!!! Lesson:  bring sandwiches and walking shoes!!!
• Dundee is a blinking long drive away, The countryside is beautiful from here to there. Lesson learned – have a driving holiday and weekend breaks to see more of the beautiful places we have here in the UK, but if it’s not a holiday with lots of stops, take a plane!

I hope you had a great Bank Holiday weekend.

Jules is safe.

DYBO member Julie McDowell now lives in Houston, Texas which has been hit by a big storm and flooding, making lots of people homeless (even taking lives) Jules lives on higher ground so is safe but is helping others less fortunate.

So to the week ahead…

We have Small Group Training tonight (Tuesday 29^th) 6.30pm at All Hallows, call or email to book your place.

Wednesday, Barre Fit at 7.30pm as usual.

Thursday, Contemporary Stretch followed by Dancespiration (6.15 & 7.30pm respectively).

No class Friday.

The full timetable resumes on Monday 4^th Sept including Friday nights fabulous fitness class,‘The Perfect Summer Solution’, three in one class.

BOOK NOW TO GUARANTEE YOUR PLACE (Members please remember to book)

Summer Booking system is in place until Friday 15^th September, call/email to book.

Independance Day

Places available book now!

Paleo Apple Pie

I have lots of cooking apples on my tree and was looking for a recipe that will keep me on track with my diet and use my home grown organic apples – this is what I found on the living healthy (with Chocolate) website…

Pastry Crust

• 2 cups blanched almond flour
• ½ cup coconut oil, melted
• 2 tablespoons full fat coconut milk, cold*
• 2 tablespoons raw honey

Instructions

1. Using a rubber spatula, mix all ingredients for the crust just until combined. Do not over mix.
2. Press the dough into the bottom and sides of a 9-inch pie plate. Create fluted edges with fingers if desired.
3. Cover pie, and freeze until ready to bake.

Cook’s Notes

*Chill the can of coconut milk in the fridge before using. Stir the thick coconut cream that forms on top with the water in the bottom of the can. You’ll want to use the cold milk, not just the thick cream.

APPLE FILLING:

• 4 to 5 medium apples, peeled, cored, sliced to ¼-inch thickness
• 1 tablespoon lime juice
• 2 tablespoons coconut oil, melted
• 1 teaspoon ground cinnamon
• ⅓ cup organic coconut palm sugar
• 2 tablespoons water
• ½ cup coconut milk, full fat

STREUSEL TOPPING:

• ½ cup blanched almond flour
• 1 tablespoon + 1½ teaspoons flaxseed meal
• 2 tablespoons arrowroot powder
• 2 tablespoons organic coconut palm sugar
• 1 tablespoon + 1½ teaspoons coconut oil
• 1½ teaspoons coconut milk, full fat
• ½ teaspoon vanilla extract
• handful walnuts or pecans

Instructions

APPLE FILLING:

1. In a large bowl, mix together the apples, lime juice, coconut oil, and cinnamon.
2. In a medium saucepan, stir together the coconut palm sugar and water. Heat mixture over medium heat until the sugar dissolves.
3. Mix in the coconut milk, and simmer for 10 minutes, stirring constantly.
4. Remove from heat, and pour caramel over the apples. Toss apples until they are fully coated in with the sauce. Set aside.

STREUSEL TOPPING:

1. Mix all ingredients together using your hands. Mixture will be crumbly.

TO ASSEMBLY APPLE PIE:

1. Preheat oven to 400°F.
2. Spoon apple filling over the chilled crust, then distribute the streusel over the apples.
3. Bake pie for 10 minutes at 400°F.
4. Reduce temperature to 325°F, and cover pie with aluminum foil. Bake for another 40 minutes or until the apples are tender.
5. Cool pie completely on a wire rack. Serve warm or at room temperature.Recipe serves 10 people.

I plan on serving mine with Canila Coconut milk Yogurt (can’t wait)

Have a fab week,

Love ya,

Helen xxx