I’ve been a busy Auntie Helen this weekend…
I’ve been preparing and recording the June releases for my DYBO Academy Members, choreographing next Sunday’s Independance routines (only 5 places left, quick – book your place now and tell all your Dance fitness pals) and cleaning the hall with Declan’s help. Plus I’ve choreographed new routines for Tuesday night and Thursday nights classes, phew (luckily for me these are things I love doing). Confucius said ‘Do what you love and you will never work a day in your life’
I’ve been so busy, I can’t quite believe its Monday already!
So there are lots of fabulous things going on here at HQ and our classes, all you need to do is turn up and leave the rest to us.
My niece, Abbi, is studying Psychology at University and has a keen interest in diet and exercise too (which as you can imagine makes her Auntie, Very Proud)
Abbi has been researching and trying out lots of tasty and healthy recipes which she will be sharing with you over the coming weeks. Read on for Abbi’s first recipe later in this Catch Up along with news, updates and general fabulousness!
PS. Details of Sundays ‘Independance Day’ is later in this newsletter so please check the schedule.
Power Step Combo
Thank you for the fantastic feedback for our current Friday Night Class, its great to have such a busy class on a Friday night. Remember, if you want to come, you really do need to book ahead. If you have your own Step you can bring it along and participate for a reduced rate of only £5
Nuptials
Our beautiful Ruth (Bass) will marry her sweet heart ‘Nev’ this Thursday with an intimate family celebration this coming weekend. We wish you both (and Proud Mum Jane) a wonderful time and we can’t wait to see the photos!
GO GO GO Rachel
Rachel Davies has been training hard theses past few months in preparation for the World Master Synchronized Swimming Championships taking place later this month, Tickets for the Worlds are hard to come by but you can go and see the girls perform their routine in training on Saturday 21st at around 8pm at The Aldershot Garrison Pools, in fact they would love you to be there. Practice in front of an audience is an important part of their preparations.
Bravo Liberty
Sarah’s Gymnasts were once again collecting medals (1 gold, 3 silver and 3 bronze) this weekend giving excellent performances at the Surrey Individual Competition for advanced, bronze, silver and gold levels. Held at Weyborne gymnastics. Well done ladies!
INDEPENDENCE DAY 22nd May, only a handful of places .A fantastic day is guaranteed
BOOK HERE – https://dybo.co.uk/
Remember, we have guest presenter DAN LITTLE, for our INDEPENDANCE event on 22nd May.
Dan is one of the UK’s leading presenters and choreographers, renowned for his electrifying energy, creativity and style.
10:45 Registration
11:00 – STREET EVOLUTION– Dan’s signature dance class
12:10 – SASSYLICIOUS – Helen’s delicious mix of sassy, flirty & sexy choreography
13:10 – Lunch break – Please bring a packed lunch
13:35 – TROPICAL HOUSE – Dan’s chilled lyrical class, set to a tropical house sound
14:30 – RELEASE N’ RELAX – Helen’s floor based stretch class
15:00 – Close
LOCATION – All Hallows School, Farnham, Surrey, GU9 9HF (Free parking at the school)
WHAT TO BRING – please bring a light lunch, drinks and snacks, plus warm clothes to wear during the break and after class. Complimentary biscuits, tea and coffee will be provided.
Please note, events are non refundable or transferable.
Abbi’s Healthy Grub!
Salmon Crème Fraîche, Asparagus and Jersey Royals
This dish is originally recommended with whole wheat pasta (which I’ll indulge in the night before a big run or race to load up on carbs). However, for a lighter version it works equally well, if not better, with Jersey Royal New Potatoes – which are in season at the moment – along with my all time favourite green veg, asparagus. It’s lovely summertime ‘comfort food’ that can easily be prepared in advance and served either hot or cold with salad leaves for a quick and light mid week lunch or supper.
Serves 4; prepared in 30 minutes
2 Boneless salmon fillets (approx. 260g)
200g Halved asparagus tips
1 ½ cup Frozen peas
200ml Light crème fraîche
1 Lemon
Dill (2 tbsp. chopped)
Jersey Royal New Potatoes (approx. 600g)
- Preheat oven to 180℃, gas mark 4.
- Season the salmon fillets with salt, pepper and a little butter and bake on a baking sheet for 12-15 minutes or according to pack instructions.
- Meanwhile, wash and prepare the potatoes and peas, boil until al dente, then drain reserving a little cooking water.
- Do the same with the asparagus tips (although steaming these can work better)
- Return the cooked veg to the pan and add the Crème Fraîche and heat through with the zest and juice of the lemon and chopped dill.
- Season and add a little cooking water to loosen if needed.
- Finally, gently flake the salmon and stir through.
Sometimes I like to add prawns to increase the amount of the protein, as well as a handful of spinach for taste and lots of Iron. Alternatively, if you’re cutting back on starchy carbohydrates it can work equally well with courgetti.
Per serving: 360cal / 12g Fat / 40g Carbs / 24g Protein
Thanks Abbi I will preapare this for uncle Dec and try mine with some organic free range chicken, it really looks yummy!
Wishing you a wonderful week of great health, lots of laughs and of course plenty of fitness and dance.
Love ya,
Helen
