I’m sure a break from the rain and return to the sunshine has lifted the mood in good ‘ole Blighty.
For me, my favourite things to do are walk my pooches in the woods, dining alfresco as often as possible (ideally eating produce from my patio garden) and a pub garden after an awesome class with my Dybo divas and dudes. I really think I’m a Summer person and when we have a rubbish Summer I take it quite personally!!! Just a few more days of guaranteed sun for me here in the Canaries so I shall be sending more sun home for us all to enjoy!
I hope you are all looking after yourselves with good healthy food, water, exercise, laughter and plenty of sleep. The best beauty creams in the world can’t make up for a lack of any of those!
Please check out the Class Timetable for this week…
…remember that we have Small Group Sessions (3 in 1 Summer Workout) available at All Hallows on the 22nd and 29th August, (book in advance), and training at the Church Crookham gym is available in small groups of 2-3 people. Activities include Pilates/ Freestyle Fitness Yoga/ Contemporary Stretch, Cross Training, Cardio and Weight Training too.
Something to look forward to…
The ‘back to school’ theme can make us feel a bit glum but remember we have another of our fantastic Independance Day events on Sept 24th…
You will love Zoe’s classes. And I’ve prepared a ‘corka’ for you!
We have a World Medalist!
Bravo to Rachel Davies who won a Bronze medal at the World Masters Championship in Budapest in the Duet Age Group category and a credible 5th position in the team event! Bravo Rachel, fantastic result for a hard working business woman and mum!
Happy 30th!
Happy Birthday to Charlotte Cropp (aka the bubble wrap kid)…have a great day Charlotte!
Warm Quinoa Salad with Grilled Halloumi
This iron-rich, veggie dish is a great source of iron and uses gluten-free quinoa for an extra dose of protein.
Ingredients
3 tbsp extra-virgin olive oil
1 small red onion, sliced
1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
200g quinoa
500ml vegetable stock
Small bunch flat-leaf parsley, roughly chopped
Zest and juice 1 lemon
Large pinch sugar
250g pack halloumi cheese, cut into 6 sliced
Method
Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill
Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
Love ya,
Helen x
