With only 2 weeks to go before the kids go back to school I have to admit my head is spinning at the speed that the Summer Hols have passed – I’m never certain whether time flies when you are busy or bored, but I’m certain that I have been the former! Declan has been working flat out to get the new gym and studio complete and I have been busy with the Summer classes and planning the next term of classes and events. With a new small group studio I will be in the position to be offering small group daytime classes – is that something you are interested in and do you have requests i.e. what type of classes?
Both Declan and I have decided a short break is very much needed so I have organised 1 week off (including the Bank Holiday weekend in order not to disrupt classes and clients too much). I’m thrilled to introduce you to three fabulous fitness and dance teachers who will be taking the classes whilst I’m away. They are all brilliant and I’m thrilled to have you cared for by such quality teachers.
Rachel Goulding
Rachel has a background in Ballroom and Latin dance, holds a first class Degree in Dance and Fitness and recently qualified with an RAD Level 4 Street Dance teaching qualification. She is also a busy Personal Trainer, taught our recent Step course and has looked after our DYBO classes before, receiving wonderfully positive feedback. Rachel will be teaching her fabulous Stretch class for your Contemporary Stretch class.
Teresa Wheatley
With over 25 years teaching experience, Teresa truly is a fitness expert. She is the owner/director of teacher training organisation ‘Pinnacle Training’, she is a columnist for Fit Pro magazine, National Trainer for Fit Pro and National Trainer/assessor for YMCA. Teresa is a highly respected Presenter, Teacher Trainer and Fitness Professional. She combines incredible knowledge and experience with a fun and informal teaching style, I love her and so will you! Teresa is taking HIIT, Core Power and Dance Fit.
Daisy West
Many of you already know our wonderful Daisy. She is a professional Classical and Contemporary Dancer, her talent being honed at the world famous ‘Rambert’ (where she also gained a first class Degree). Daisy has performed at the Royal Opera house, Sadlers Wells and has recently returned from contracts in Vienna and Japan. Daisy’s teaching is also in demand and she guest teaches for various elite schools and regularly takes company class where her knowledge or technique and wonderful caring teaching style are valued greatly. Daisy is the regular co-teacher for Barre Fit (when she is available) and will once again be teaching Barre Fit and Dancespiration.
Please welcome and support these wonderful ladies – they are amazing teachers and I’m thrilled that they are looking after you my precious DYBO darlings.
Sarah will be popping in to the office but goes on maternity leave soon so is pacing herself and Steve will be looking after the ‘shop’, including PT, whilst I’m away.
IndepenDANCE!
Early bird booking runs out soon – book now and secure yourself something wonderful to look forward to !
Good Luck and Congratulations
Long term DYBO member Tacye Connolly becomes a mother-in-law this coming weekend, when daughter Hannah ties the knot. I can’t believe how time flies and that little Hannah is not only a fully qualified and practicing Dr. but also about to marry! Have a wonderful day everyone.
Note…!
No classes on Friday 23 August and Monday 26 August, enjoy your long Bank Holiday Weekend!
Flourless Double Chocolate Hazelnut Cookies with Sea Salt
A low carb tasty treat for the Bank Holiday Weekend
Ingredients
- 2 cups raw hazelnuts (or about 1 cup hazelnut butter or almond butter if you prefer)
- 1 teaspoon coconut oil
- 1/4 teaspoon salt
- 2/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1/2 cup good-quality unsweetened cocoa powder
- 1 teaspoon baking soda
- 3 oz your favourite dark chocolate bar, chopped (at least 72%, with no soy)
- Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F.
- Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts in the oven for 8-10 minutes. Remove from the oven and let cool for 5-10 minutes. Keep heat in the oven.
- Transfer hazelnuts to the bowl of a food processor and process for 10-15 minutes or until it turns into a hazelnut butter; you’ll probably have to scrape down the sides frequently. We want this to be very creamy so make sure to get it that way. Once it starts to get creamy, add in a teaspoon of coconut oil and the salt and process again for another minute or two. Now let the nut butter sit for 5-10 minutes until it cools down a bit. This is important so don’t forget to do it! Otherwise you’ll end up with a cooked egg.
- Add in the coconut sugar, vanilla, egg, and an extra egg yolk. Process again until well combined and a dough begins to form. Next add in cocoa powder and baking soda, and process again. The dough may become a large ball, so if that happens just transfer the dough to a medium bowl and use a wooden spoon to stir it all together until well combined. Next stir in chopped chocolate. Form dough into 1 1/2 inch balls, place on cookie sheet and flatten the dough with the palm of your hand. I like to flatten mine pretty thin.
- Bake for 8-10 minutes then remove from oven and sprinkle with sea salt. Allow cookies to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 18 cookies.
Notes
The dough will more than likely be a bit oily. Do not worry about this, it’s supposed to be and the cookies will bake up magically. Just follow the directions and make sure you flatten your cookies BEFORE baking!
If you want to make this recipe dairy free, use a dairy free or vegan chocolate bar or chips.
If you want to make this recipe paleo, just be sure to use a paleo-friendly chocolate bar/chunks/chips. If you use chips/chunks, you’ll end up using about 1/3-1/2 cup.
Nutritional Information
- Serves: 18 cookies
- Serving size: 1 cookie (based on 18)
- Calories: 155
- Fat: 4g
- Carbohydrates: 5g
- Sugar: 8g
- Fiber: 2g
- Protein: 3g
Recipe Borrowed from the ‘Ambitious Kitchen’
Have a fab week!
Love ya,
Helen xxxxx
