Happy Monday All! I can’t believe it is Xmas this time next week – where has this month gone?! We would just like to firstly say thank you to everyone who has supported Results over the past year. We really appreciate EVERY ONE of you. Our goal is to inspire and empower as many people as we can to live a healthier, happier life and we hope we are achieving this.
As 2018 is just around the corner, and New Years Resolutions are a must, if you have any feedback, ideas, etc that you would like to put forward to make 2018 an even better year, then please feel free to email us as we really appreciate your thoughts.
We would also like to acknowledge our awesome trainers, Kirstin and Kerry. Thank you both for all your help and dedication towards the Results Family. We know all the campers appreciate your enthusiasm in the training sessions.
And I (Krystie) would personally like to thank Paul for all his awesomeness towards Results. His countless hours with brainstorming and planning the next challenge/workout/course etc is next to none. His dedication to the health and fitness industry is phenomenal and he’s always researching anything and everything so he has all the tools in his toolbox to ensure he can assist when a client has any questions about anything (quiz him, just make sure you have time to hear the answer as he loves a chat 🙂 Thank you Paul for everything.
OK, on to the next topic: Over the Xmas Period we will be running the fitness camp sessions, please see hours below. We will be opening this to friends and family, so please bring along anyone who you think would benefit from our service.
- Wednesday 27th and Friday 29th 0615 am
- Wednesday 27th and Thursday 28th at 1800 pm
- Wednesday 3rd and Friday 5th at 0615 am
- Wednesday 3rd and Thursday 4th at 1800 pm
On a different note, we thought we would bring you a couple of recipes from two of my favourite cooks. These are tried, tested and approved and I think they would make great xmas gifts, or something you can offer your guests when they pop around!
Gingerbread Loaf! – By Hemsley and Hemsley
- 30g grassfed butter, melted
- 2 very ripe bananas
- 2T maple syrup
- 3½ T blackstrap molasses
- ⅓ tsp of allspice
- ¼ tsp of ground cloves
- ¼ tsp of ground nutmeg
- 2T of ground ginger
- 2tsp of ground cinnamon
- 1tsp of vanilla extract
- 3 medium eggs
- 1 pinch of sea salt
- ½ tsp of bicarbonate of soda
- 220g ground almonds
- 25g ground flaxseed
- 20g fresh peeled ginger, finely grated – essential for the kick!
- Preheat oven to 170C.
- Melt the butter in a small saucepan and allow to cool slightly.
- In a mixing bowl mash the bananas to a pulp with a fork. Add the maple syrup, blackstrap molasses, melted butter, spices, vanilla, eggs, salt and bicarbonate of soda. Mix well with a whisk.
- Add the ground almonds, ground flaxseed and mix well.
- Line a bread tin (9″x5″ or 21 x 11 x 6.5cm) unbleached parchment paper
- Pour the batter into the tin and bake for around 1 hour at 170C, a skewer inserted into the centre should come out dry.
- Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter
Salted Almond Fudge – Eleanor Ozich
Stir together 1/4 cup pure maple syrup, 1/2 cup melted coconut oil, 1/2 cup almond butter and a pinch of sea salt until glossy and smooth. Pour in to a small tin lined with baking paper or bees wrap, and pop in the freezer to set for at least an hour. Slice in to bite size morsels, and enjoy. Best stored in the fridge.
Paul “where in the freezer is the fudge” and Krystie “only one piece please” Miller