Newsletter 17th May 2016

We had our village fun run this weekend and by all accounts lots of children took part with their parents, more so than previous years. It’s a great example to our younger generation of the importance of health and fitness as well as it being fun and non-competitive.

There are several events up and down the country that are targeting family orientated fitness. Tough mudder has their mini mudder along with Iron run having a kids obstacle course. I have just entered my family in Northamptons colour run in July. The event is held in Abington park and is an obstacle course that covers you in vibrant coloured powder. As Charlie will be running 5k I have let him choose the charity and I’m delighted he said Niamhs Next Step.

Looks like tickets are selling out quick so if you’re interested, act today and book your places.

 

Summer BBQ’s
We’re at the start of this wonderful season and to be honest one of the easiest ways to turn your gatherings into healthy, protein packed meals. You really don’t have to stick with burgers and hotdogs, get creative and start making your BBQ’s the best for variety and flavour.

You can add bold flavors without adding too many calories or fat grams. Here are some ingredients for sauces and marinades:
Worcestershire sauce: 2 tablespoons contain 30 calories, 0 grams fat, and 390 milligrams sodium
Chili sauce: 2 tablespoons contain 40 calories, 0 grams fat, and 960 milligrams sodium (depending on brand)
Tomato paste: 2 tablespoons contain 30 calories, 0 grams fat, and 20 milligrams sodium
Molasses: 2 tablespoons contain 120 calories, 0 grams fat, and 40 milligrams sodium
Soy sauce (less-sodium type): 2 tablespoons contain 20 calories, 0 grams fat, and 1150 milligrams sodium

 

Throws on some veggies!
The best part about BBQ-ing vegetables is that you don’t have to worry about overcooking them as you do with some types of meat. And vegetables seem to taste better BBQ-ed than they do cooked any other way.
Marinating vegetables will help them caramelise better and it’s this process that brings the best flavors. Just submerge the vegetables in marinade for about an hour before putting them on the BBQ. If you don’t have that kind of prep time, just coat the vegetables with a little olive oil

These vegetables work especially well on the BBQ.

  • Red, white, or sweet onion, sliced into 1/2-inch thick rounds.
  • Corn on the cob (take off the husks and silks).
  • Whole mushrooms. Grill portabellas like a burger or them cut into thick slices; grill small mushrooms strung on a skewer or kabob.
  • Aubergine, cut lengthwise into 1/4-inch slices.
  • Courgette, cut lengthwise into 1/4-inch slices.
  • Asparagus spears. Just trim off the white end and BBQ the spears whole.
  • As long as you avoid processed meats as much as possible and choose better quality versions you will be winning!

 

Tough Mudder 2016
Our team is ready for the fun and games to commence this Saturday. Physically we’re ready and able to compete, but the mental challenges still remain the hardest of all. We will take strength from each other and face our demons regardless of the fear.

It has certainly made members do more outside of the sessions and having a goal has kept motivation high.

Look out for some picture in next weeks newsletter or on social media.

And Finally…
Thought Of The Week ~ “A ship is safe in harbor, but that’s not what ships are for.”
~ William G.T. Shedd”