Stay Stable This Summer
Did you know the weight we gain over the Christmas period can make us fat for life? Check out this article to learn more.
That's why we've launched our Stay Stable For Summer Challenge. To join, have your weight taken before Christmas, give your coach a $5 note to enter and if you qualify, in March 2019 you will go into a random draw and have a chance to win all the money
To qualify, your weight must be the same or less than your recorded December 2018 weight.
So, can you start March 2019 at the same weight as November? Bet you can!
Rhubarb a la Birdie Bower.
This is stewed rhubarb with a difference.
I use it on porridge or muesli in the mornings and sometimes with yoghurt as a treat at night.
Step 1: Top and tail rhubarb stems.
Step 2: Chop the rhubarb to lengths of your choice and wash thoroughly.
Step 3: Chop either apple or pear into pieces. I leave the skins on for extra roughage. Also prepare 2 chunks of ginger.
Step 4: Add spices. I use Star Anise, Cloves and a cinnamon stick.
Step 5: Place in saucepan and just cover with cold water. Bring to the boil and simmer covered.
Step 6: Simmer to your chosen consistency. I like to leave a few solid pieces.
Step 7: Serve on hot porridge with a dollop of yoghurt and a sprinkle of LSA – crushed linseeds, sunflower seeds and almonds.
Ingredients: Rolled oats ( they can help reduce cholesterol)
Desiccated coconut. ( it tastes good!)
Cinnamon. ( did you know cinnamon is an anti oxidant?)
Step 1: Mix all these ingredients together. Soak in water over night or for several hours.
Step 2: Drain.
Step 3: Add half quantities milk ( of your choice) and water to cover the mixture.
Step 4: Microwave on high for 2 – 3 minutes or slow simmer to required consistency.
Adding some chai seeds can give the porridge a nutty flavour.
Hhhhhmmmmmm delicious after your work out at Curves!
- Many thanks to Susan Bower for the recipe -