A Healthier Easter
For many of us Easter involves taking a few days off work, over indulging on chocolate and hot cross buns and missing out on exercise as your regular class is cancelled. Certainly we at SBD are all for a little over indulgence now and again, but the best approach is to try and achieve some balance. Rest and relaxation is good for both the body and the mind, but so is using some of the extra time off work to get out and move! Hence to help you out we have posted some tips and recipes below for some healthier Easter treats as well as some workout suggestions to get your heart rate up and burn off some of that over indulgence!
– Don’t feel guilty about the odd treat over the Easter long weekend…chocolate is good for the soul right?!?! However get back on track with your usual eating routine the following week. Therefore remove temptations by getting rid of any chocolate that may be left, and don’t be enticed into buying left over Easter chocolate on sale in the shops!
– If you have eaten one too many Easter treats, try not to skip meals to compensate. This usually just leaves you with hunger cravings later in the evening and reaching for snacks. Consequently it is much better to try and stick with eating regular balanced meals.
Good Friday 5 min challenge
Start the long weekend off with a cardio workout that can be performed pretty much anywhere. Do as many of the following exercises as you can in 5 minutes. Then rest for 1 minute and repeat, trying to get through more reps than last time. Furthermore repeat this 3 times. A healthier Easter Guaranteed!
10 Push Ups
20 Lunges (10 on each leg)
15 Jump Squats
If you’d like to double to 10 minutes check out our 10 Minute Cardio Blast blog.
Egg Hunt Workout
Don your sports bra and active wear and join the kids in the Easter Egg hunt. Perform 5-10 burpees each time they are successful at finding an egg. If you find a hill during the hunt, challenge yourself to some hill sprints while the kids are busy searching. While the kids relax on a bench admiring (and eating) their bounty, perform 10 step ups on each leg, then 10 push ups against the bench or on the ground. Above all encourage the kids to join in for a healthier Easter for everyone!
Healthy Hot Cross Buns Recipe
Thanks to Jessica Sepel for this delicious Healthy Hot Cross Buns recipe. Above all don’t be put off by the long ingredients list, they are easy to make and also gluten free, dairy free and refined sugar free. Yum!
– 2 ½ cups almond meal
– 3 tbsp coconut flour
– 1 ½ tsp baking powder
– One tsp sea salt
– 1 tsp ground cinnamon
– 1 ½ tbsp mixed spice
– zest 1 small orange (optional)
– 3 tbsp coconut sugar (optional)
– 3 tbsp melted coconut oil
– 2 tbsp honey
– 3 eggs (2 for mixture, 1 for glazing)
– 1 tsp vanilla extract
– ¼ cup raisins
– ¼ cup melted dark chocolate (for the crosses)
Preheat oven to 180°C (160° fan-forced). Line a baking tray with non-stick baking paper.
Combine the almond meal, coconut flour, baking powder, salt, cinnamon, mixed spice, orange zest and coconut sugar in a medium bowl, stirring well to remove any lumps.
Whisk together the coconut oil, honey, 2 eggs and vanilla in a jug.
Pour the wet ingredients into the bowl with the dry ingredients and mix well. Add the raisins and stir to combine.
Roll 1/4 cup worth of mixture into a bun shape and add to baking tray. Repeat with rest of mixture.
Whisk remaining egg and using a pastry brush, brush each bun with a little egg to glaze.
Add to oven and bake for 20-25 minutes or until lightly golden and cooked through.
Remove from oven and leave to cool for 5-10 minutes before piping a cross on each bun with the melted dark chocolate (A little trick I use is to add the dark chocolate to a snaplock bag and then cut off a tiny corner using scissors. Following pipe the chocolate straight onto the bun.)
Choc Raspberry Eggs
Thanks to Kim Beach for these delicious Easter Egg alternatives. Find some cute Easter egg moulds, grab your food processor and whip up this healthier treat.
– 1 tbsp cacao
– One tbsp coconut oil
– 1 tsp pure maple syrup
– One tsp vanilla essence
– 1 cup cashews (soaked in ¾ cup water for 3 hours)
– 1/3 cup water
– ½ cup frozen raspberries
In a small saucepan on medium heat add melt together all the chocolate ingredients and transfer to a small jug.
Pour chocolate into the moulds, only half fill the mould and keep the remaining chocolate.
Place the moulds in the freezer for 10 minutes until the chocolate sets.
Place the Raspberry cream ingredients into a food processor and blend until it becomes really creamy.
Once the chocolate has set, spoon around ½ teaspoon of the raspberry cream on top of the chocolate and flatten it slightly. Pour the remaining chocolate over the top to cover the raspberry cream. Don’t worry if it looks a little messy.
Place back in the freezer for about 15 mins to set.
The eggs are best eaten straight from the freezer.