And all is right with the world…I hear that folks are getting sunburn – it’s February people, what’s going on?!!
After battling with the lurgies for a couple of weeks and being in confinement I honestly had a bit of cabin fever so I took the dogs for a long glorious walk in the woods, around the lakes, up hills, across fields and eventually ending up in a coffee shop, wow that was exactly what the doctor ordered. It really is the simple things that keep me happy, dancing, keeping fit, having a laugh with you guys and walking my dogs.
I’m lucky to love my job which involves helping others feel happy, healthy and fit.
I’m very excited about this Sunday’s Independance Day and it’s your last chance to book – don’t miss out on an afternoon of dance, fun and laughter. INDEPENDANCE welcomes Guest Presenter Zoe McNulty on Sun 3 March!
Not only will you enjoy 4 Masterclasses but participants will also receive a £15 Sweaty Betty gift voucher (plus other freebies)! Wow…
Book today, we would love to share this unique experience with all of you.
https://www.facebook.com/DYBOAcademy/
New courses commence this week…
SKI FIT
FRIDAY’S FREESTYLE FITNESS YOGA
Chocolate Berry Bars
(Paleo, Vegan and Gut Friendly )
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 bars
from Rachel Conners (bakerita.com)
Ingredients
- 1 cups (4 oz.) almond flour
- 1 teaspoon coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut sugar
- ¼ cupmelted coconut oil
- 2 tablespoons maple syrup
For the chocolate layer
- ½ cup canned full-fat coconut milk
- 5 oz. bittersweet chocolate finely chopped
- About 1 cup of assorted fresh berries, I used raspberries and blueberries
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine the almond flour, coconut flour, baking soda, salt, and coconut sugar. Whisk to combine. Add the coconut oil and maple syrup and toss to combine until the mixture sticks together.
- Press the crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 11-13 minutes, or until golden brown around the edges. Let cool completely.
- Place finely chopped chocolate in a large bowl. In a small saucepan or in the microwave, just bring coconut milk to a boil (took about 30 seconds in my microwave). Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy.
- Pour warm chocolate mixture over cooled crust. Arrange the berries on top as desired. Chill for at least one hour. Cut into 16 squares with a sharp knife.
I really hope you can make it to Independance Day and spread the word to make it the best yet!
Love ya,
Helen xxx
