I know some of you will be gearing up physically and psychologically for the ‘Back to School’ thing but whilst it’s still August and still sunny, try to live in the moment and enjoy these last few days without your mind turning to work stuff. Winter is so long here in the UK, let’s make the most of it, stretch summer to the end of September.
We have three more weeks of Summer Schedule with the Autumn timetable commencing week of the 19th September. We have a new course starting on Fridays called the ‘Late Summer Workout’, the first class is on the 16th September, book now!
Tuesday nights have had a facelift with three classes to keep you inspired fit and fabulous. The new schedule starts on 20th September.
I’m about to head off for a couple of weeks’ break and you have four lovely teachers looking after you. I know you will look after them and show your support and appreciation – it’s nerve racking covering for another teacher, especially someone like me who has such a dear and loyal group of lovelies like you. A change is good and so whilst they know what you do and are capable of, they will give you something different too. Enjoy.
Read on for more class information and a fab recipe, to keep you healthy and enjoying your grub!
Summer Schedule
Once again, here is our Summer Schedule….remember you can pay and play at £7.50 per class and we welcome visitors of folks who are away from their regular class over the summer or just visiting!
INDEPENDANCE!
Late Summer Workout – Fridays 6.30pm
To help you keep in Summer shape and stretch out that lovely Summer feeling, we are running a ‘Late Summer Workout’, book now as spaces are limited!
New for the Autumn Term
We have a brand new Tuesday night format and classes for you commencing
Tuesday 20th September, tell your friends, colleagues, family – tell everyone!
Topless with a low fat bottom and tasty!
Peel one large sweet potato and slice thinly.
Grease ovenproof dish and spread the potato slices in layers over the base and up the sides to cover the dish. Oven bake at 350 deg for 20mins.
Fry ½ Onion, and stir in 1 bag baby leaf spinach, take off the heat.
Take ½ tea spoon salt, ¼ teaspoon pepper, ¼ tea spoon black pepper and add it to ½ cup milk and 4 large eggs, beat together. Add 2 eggs whites and stir in.
Spoon the onion and spinach mixture onto the cooked potato crust then pour over the wet mixture, crumble feta cheese over the top and bake for 35 mins.
Serve straight from oven with a mixed leaf salad… YUMMMMMY!
Have a fab week.
Love ya,
Helen
