How are you doing?
How are you? These are strange times and I just wanted to check in to see how you are doing? With so much uncertainty, I hope that you are able to spend some time looking after yourself and taking time to stay healthy.
I know that many people have turned to their kitchen for comfort – my children and I have been baking a lot, but it can be difficult with limited ingredients! I couldn’t get eggs the other day, so was pleased to find a recipe (below) for banana loaf made without eggs. If you use vegan chocolate it’s also completely vegan! It’s a slightly difference take on banana loaf, with a moist, orangey taste, I hope you like it. A friend gave me a handy tip about bananas too – if you have lots that are on the turn but you are not ready to use them, pop them, as they are, into the freezer. Frozen bananas are great for banana loaf and delicious smoothies too!
During lockdown, many people are getting used to the new normal of working from home. As well as managing distractions, having no colleagues for support or water cooler catch-ups, and quite possibly becoming a teacher overnight (home-schooling, anyone?), you do still need to find the time and headspace to keep fit. Sitting at a desk, in an uncomfortable chair, every day may be giving you lower back pain or discomfort in your hips. Here’s a great exercise to stretch your hip flexors:
Lunging Hip Flexor Stretch
Kneel on your left knee. Place your right foot flat on the floor in front of you, knee bent. Lean forward, stretching your left hip toward the floor. Squeeze your butt; this will allow you to stretch your hip flexor even more. Hold for 30 seconds to 2 minutes. Switch sides and repeat.
If you need some daily motivation, you might like to try my 30 Days of Pilates programme for a special price of £5.99 – daily motivational videos and emails to keep you on track with your Pilates. Click here for more details.
Alternatively, a library of over 500 daily videos can be yours for just £9.99 per month with our Pilates Community online membership – and the option to join our Farnham Community Online Facebook Group to help with motivation and camaraderie. In addition, you will have access to 4 Facebook Live classes per week! Click here for more details.
Egg-Free Vegan Pecan and Dark Chocolate Chip Banana Loaf
INGREDIENTS
- 3 ripe-to-overripe bananas, mashed (about 300g when peeled)
- 75ml olive oil
- 80g soft, dark-brown sugar
- Zest and juice of 2 clementines
- 250g self-raising flour
- 2 tsp baking powder
- 100g vegan dark chocolate (70 per cent cocoa solids minimum), cut into small chunks
- 100g pecans, roughly broken
METHOD
- Preheat the oven to 180C/ 160C fan/Gas 4, and line a medium roasting tin or a baking dish with non-stick baking or greaseproof paper.
- Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three quarters of the dark chocolate and the pecan nuts. Smooth the batter into the prepared tin (don’t worry, it should look pretty doughy), then scatter over the remaining chocolate and nuts.
- Transfer to the oven and bake for 20 minutes, until it is well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean. Let it cool in the tin for five minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for two or three days.
Please – STAY INSIDE – and don’t forget to squeeze and breathe!
Love Hannah x
