Yesterday a small group of us went to Vent in Stevenage. For those of you that don’t know this is a fitness event where inspirational instructors from all over the world teach their classes to other instructors and members of the general public. it’s a long day travelling, but when you have participated in the classes and met some inspirational people you realise just how worth the trip it really was. I am feeling the soreness already which is always for me a great sign that I had a great day.
I always leave these events feeling inspired and content. The atmosphere was electric. Everybody was so lovely and friendly and we all had a ball. A few of the classes we participated in were Steel Combat, Bag Box, Grit vs Combat and a soulful stretch to bring us back down and reward our bodies from the workouts. Grit was very much my kind of workout. It had challenges that lasted up to two minutes long followed by Tabata!! The DOMS have already started to set in.
If you want to join us on the next event let me know!! We can usually get the tickets for you at a discounted price.
Have a fab Mother’s Day!
Here is a cake recipe to treat them with.
Want to know how to make KSFL guilt free pancakes? Well here is a couple of recipes to wet your appetites. Nobody has to miss out of this event! Get involved and enjoy. Never feel deprived. Just enjoy great tasting food!
It’s clean and it ain’t mean, just delicious!
- Coconut oil/Olive oil
- 340g sweet potatoes, peeled and cubed
- 225g onions, chopped
- 225g leeks, thinly sliced
- 198g peas
- 2 garlic cloves, finely chopped
- A handful of fresh parsley, chopped
- A handful of fresh thyme, chopped
- 2 eggs, lightly beaten
- 85ml of vegetable stock (low salt)
- Salt and freshly ground black pepper
- Chili flakes for added kick! (Optional)
Preheat your oven to 220°C/425°F/Gas 7. Heat coconut oil in an ovenproof dish.
Boil potatoes until until tender. Drain return to the pan and mash. Set aside until needed.
Heat some coconut oil in a pan and and stir-fry the onions, leeks and peas over a medium heat for 6-8 minutes, or until the vegetables have softened.
Add the mashed potatoes, garlic, parsley, thyme eggs, stock, season and stir to combine. Spoon the mixture into the prepared ovenproof dish.
Bake for 20 minutes or until golden.