New Year’s resolutions tend to hover around health. Why not get your 2018 health kick off to a head start courtesy of professional surfer (and passionate wellbeing warrior) Sally Fitzgibbons. Her new book Summer Fit All Year Round is a collection of easy but nutritious recipe ideas perfect for the warmer weather. Summer Fit All Year Round, Pan Macmillion, is out now.
Buckwheat porridge is a tasty gluten-free alternative to traditional oats.The buckwheat is best digested when it has been soaked overnight; alternatively, you can buy activated buckwheat (buckinis), which doesn’t need to be pre-soaked as it has already been cooked and dried. If figs aren’t in season, use 1⁄2 cup of fresh or frozen mixed berries instead. Apple and Date Buckwheat Porridge
Just like a big bowl of berry ice-cream for breakfast – what a way to pack in your 2 serves of fruit for the day! I often add some protein powder to the mix too, which keeps me feeling fuller for longer. Because fruit is naturally higher in sugar than vegetables, I recommend you stick to veggie-based snacks for the rest of the day. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round. Berry and Passionfruit Smoothie Bowl
The best way to start your weekend! These pancakes are so easy to prepare – you simply throw all the ingredients into a food processor or blender and then pour out the batter. Blueberries are high in potassium, which is important for your muscles, and antioxidants, which neutralise those nasty free radicals. Plus, your taste buds will love the juicy surprises with each mouthful! This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round. Buckwheat Blueberry Pancakes
Make this recipe the night before and keep it in the fridge overnight, allowing you to just grab and go in the morning. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round. Chai Bircher Muesli
Weekend bake-ups are so good for the soul! This is such a handy recipe as the loaf will keep for a week in the fridge, or you can slice and freeze it for up to a month, just taking out a slice and toasting it when needed: leftovers are perfect for snacks. (If keeping the loaf in the freezer, place some baking paper between each slice.) The seed topping and tahini boosts the protein content to make this a complete meal. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round. Pumpkin and Cranberry Loaf
