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BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

by | Oct 1, 2023 | Christmas, Edition 8, Featured, Food

BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

I love everything about this time of year. The preparing, the celebrating, the socialising, the woolly jumpers, the cosy nights in watching ‘I’m a celebrity’ religiously for 3 whole weeks! What’s not to love?! Talking of preparing, this the week I’ve been thinking of wholesome, family foods to share with you all to enjoy throughout the festive season. Instead of a main meal, I’m thinking more about a warm, hearty dessert filled with sweet fruits with a crunchy, crumbly texture which is perfect to share with friends and family during the festive season. Introducing the Blueberry Dump Cake. Not the most enticing name for a dessert, I know, but it’s an original American recipe which comes from the concept of this cake – dump and bake! Quite literally you ‘dump’ the ingredients into a baking dish and bake. It’s as simple as that! I use the term ‘cake’ loosely, it’s more of a crumble or cobbler to me but let’s roll with it! It’s pretty simple and take around 40mins to make and bake so you’ll be done in the kitchen in no time.

 

Here’s the recipe, give it a try, you won’t be disappointed!

 

BLUEBERRY DUMP CAKE – Serves 8

 

You will need:

 

  • A medium sized oven proof dish
  • A mixing bowl

 

Ingredients:

 

  • 3 cups of frozen blueberries – you can use fresh, just reduce the cooking time by 5-10mins
  • 1/2 cup of sugar free sweetener
  • 1 tbsp lemon juice
  • 1/4 tsp Xanthan gum
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup melted butter/coconut oil
  • Handful pecan nuts – crushed (optional)

 

Method:

 

  • Pre-heat the oven to 200 degrees C or 375 degrees F
  • Place the blueberries, sweetener, lemon juice, xanthan gum in a bowl and mix well, coating all the blueberries
  • Once mixed, empty the blueberries into the ovenproof dish
  • In a clean mixing bowl, add the coconut flour, almond flour, baking powder, egg, cinnamon and salt and mix together
  • Layer the mixture over the blueberries
  • Drizzle the melted butter/coconut oil evenly over the top of the mixture
  • Sprinkle the crushed pecan nuts over the top if using
  • Place in the oven for approximately 30 mins or until the top is golden brown
  • Enjoy with piping hot custard or a scoop of your favourite ice cream.
Festive Fizzy Ice Cubes

Something else we all enjoy during December is raising a glass with friends and family, below you will find my ‘fizzy fruit cocktail cubes’ recipe which are perfect for both the adults and the children to enjoy!

 

FIZZY FESTIVE FRUIT COCKTAIL CUBES

 

You will need:

 

  • Ice cube trays – one regular square shaped tray and one star shaped tray if possible
  • Clear tumbler glasses – to get the full effect of the colourful fruit

 

Ingredients:

 

  • Fizzy water/lemonade/champagne
  • Blueberries
  • Raspberries
  • Cranberry juice

 

Method:

 

  • Prepare the fruit ice the night before you plan on making these drinks – start by filling the star tray with the blueberries and raspberries and fill each mould with regular water and place in the freezer
  • Do the same with the cranberry juice in the square shaped ice tray and place in the freezer
  • Once frozen, place the cranberry cube(s) in the glasses first, then a fruit star, then the sparkling water/champagne to get the nice colour gradient in the glass
  • Be careful not to get the fizzy water drinks mixed up with the champagne drinks!
  • Raise your glass and enjoy!

 

And as usual, don’t forget to share your creations with us @broodmagazine and @thedevinelife and feel free to drop us a DM with anything you might want help with or any nutrition related questions you might have. I’m more than happy to help!

Shayne Ward and Sophie Austin
written BY KATE DEVINE

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KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

by | May 4, 2023 | Edition 10, Food

KATE DEVINE’S FROYO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

As I walked my kids to school this morning, I noticed many streets and houses decorated with buntings, balloons and the Union Jack Flag in preparation for the King’s Coronation. I love seeing the nation celebrate together; whether it’s a street party, house party or an entire school or community celebration! The idea of people coming together to witness and celebrate history and not the devastation of natural disasters or wars, makes for a very welcome and peaceful change.

And, it just wouldn’t be an English tradition if afternoon tea, shortbread biscuits and cucumber sandwiches weren’t served, but I thought we could make it colour themed as well as traditional with some super easy and super tasty red, white and blue sweet treats for you to enjoy while watching King Charles’ Coronation (or not, if you’re not a big royalist – these healthy treats go just was well with a Netflix series or as something to do with your family!).

FROYO BERRY CUPCAKES – makes 6 – double ingredients to make 12

You will need:

  • 6/12 cupcake muffin tray
  • Silicone cupcake liners – if you read my last article, we made egg/oat breakfast muffins so you can re-use or may have leftover parchment cupcake liners from that recipe
  • Measuring cups
  • A small & medium bowl for mixing

Ingredients:

  • 1/4 cup ground almonds
  • 2 tablespoon coconut sugar
  • 2 tablespoon melted coconut oil
  • 3/4 cup plain Greek yoghurt
  • 2 tablespoons of honey/maple syrup
  • 5 cups of mixed berries – strawberries (chopped), raspberries and blueberries

Method:

  • Line the muffin tray with either the silicone or parchments cupcake liners
  • In a small bowl, stir together the ground almonds, coconut sugar and coconut oil and spoon a little into each muffin cup to cover the bottom
  • In a medium bowl, mix together the yoghurt and honey/maple syrup and spoon 2 tablespoons in each muffin cup making sure to totally cover the ground almonds at the bottom
  • Equally divide the berries into each muffin cup – chop a little if necessary
  • Place in the freezer until firm – around 6 hours
  • When ready to serve, remove from the freezer and and allow to set at room temperature for 8-10 minutes removing the muffin cups when defrosted a little
  • Enjoy immediately!

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If you want to make something but haven’t got the time or just literally can’t be bothered, these fruit kebabs are the easiest and quickest Coronation chuck together and the kids will love getting involved too!

CORONATION DESSERT FRUIT KEBABS – make as many as you want!

You will need:

  • Wooden kebab sticks

Ingredients:

  • Strawberries (remove the green leaves) – Can use leftover berries from above recipe!
  • Blueberries
  • Raspberries
  • Large white marshmallows

Method:

  • Slide the fruit onto each kebab stick in a red, white and blue fruit order – alternating the strawberries and raspberries
  • Enjoy immediately or store in the fridge until ready to serve!

Or, if you want to look like you’ve put tonnes of effort into your contribution to the street party (but really haven’t!), you can go for this Coronation Flag Dessert Board….

Coronation Flag Dessert Board

You will need:

  • A clean chopping or cheese board – depending on the size of the party!

Ingredients:

  • Plain Greek yoghurt – enough to spread on the entire dessert board
  • Large white marshmallows, halved lengthways – as above recipe – can use leftovers
  • 300-400g Strawberries – green leaves removed – cut flat on top
  • 300-400g Blueberries
  • 250g Raspberries

Method:

  • Spread a thick layer of the Greek yoghurt to the dessert board – as if you were spreading butter on bread – leave a small border around the edges
  • Using the strawberries, place them top side down so the wider part is in the yoghurt and the thinner part sticks up, to make the main cross of the flag – the yoghurt should help them stay in place
  • Using the raspberries, continue building the internal cross part of the flag in the same way as the strawberries
  • Then use the blueberries to fill in the four corners of the flag, making sure to leave space in-between the shape of the fruit in order to see the white of the yoghurt
  • Add the halved marshmallows along the white of the flag or where desired
  • Place in the fridge for a minimum of an hour or until ready to eat
  • Enjoy and bask in the glory of all your hard work (not) to make this magnificent masterpiece!

Now, I hear you ask – why the obsession with berries all of a sudden?! Well, that will be because they are coming into season very soon, which means they can be sourced locally and sustainably and taste absolutely amazing! Also, they have so many health benefits, it would be rude for me to not make you aware of these….

  • Beautiful Blueberries – they are an excellent source of flavonoids (antioxidants), especially anthocyanidins. These antioxidants compounds are responsible for their blue, red and purple pigments. They are also a very good source of vitamin C, vitamin E, insoluble and soluble fibre. manganese and riboflavin (vit B2).
  • Quick Fact – Due to their high levels of antioxidants, blueberries can help protect the brain from oxidative stress and may reduce the effects of age-related conditions, such as Alzheimer’s disease.

 

  • Radiant Raspberries – are an excellent source of fibre, manganese, vitamin C, flavonoids (as blueberries), and ellagic acid which is a cancer fighting compound. Raspberries are also a very good source of B vitamins, such as, B2, folic acid, niacin, pantothenic acid and vitamin B6.
  • Quick Fact – While the post common type of raspberry is red-pink in colour, they actually come in a range of colours including black, purple, orange, yellow and white.
  • Scrumptious Strawberries – The most popular type of berry in the world! Strawberries are an excellent source of vitamin C, K, dietary fibre and flavonoids. They are also a very good source of manganese, pantothenic acid, vitamin B1, folic acid, biotin, iodine and vitamin B6.
  • Quick Fact – Their unique flavonoid (antioxidant) content makes them a valuable protector against inflammation, heart disease and cancer.

I wish you all a wonderful, and hopefully sunny, May and makes sure to enjoy the many bank holiday weekends coming our way! Oh, and don’t forget to tag myself @katedevinenutript and @broodmagazine should you make any of my recipes! Thank you!

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Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

by | Mar 6, 2023 | Edition 10, Food

Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

Veggie Egg Muffins, sweet oat muffins and Spring Foods

By Kate Devine

Well, it’s been a while! I’ve missed writing my monthly articles for you lovely people! I’ve been a busy bee with lots of exciting work projects, celebrating Christmas and a BIG birthday for myself which obviously took over the whole month! But I’m back and armed with lost of information, advice and recipes for you to try.

March sees the return of Spring and of course, Mother’s Day on Sunday 19th. This day is portrayed as a day of togetherness, happiness and appreciation but can be difficult for some. From mothers who have lost children, children who have lost mothers, or those with struggling relationships around motherhood and with parents, the reality can be very different. We hear you, we see you and we support you.

I’ve put together a sweet and savoury, easy-to-make, breakfast recipe to enjoy on Mother’s Day morning (or any morning for that matter) made by whoever, for whatever reason you want!

Oven-baked breakfast muffins – sweet and savoury…

 

Shayne Ward and Sophie Austin
Veggie Egg Muffins

Veggie Egg Muffins

You will need:

Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
Shallow pan/skillet
Large mixing bowl and whisk

Ingredients:

10/12 eggs
Veggies of your choice -1/2 cup – I used red onion, red pepper, mushrooms, spinach – chopped into small pieces
1/3 cup crumbled feta or cheese of your choice
2 tbsp chopped parsley
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp olive oil

Method:

Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
Add the eggs to the mixing bowl, along with the salt and pepper and whisk together. Set aside
Heat the skillet pan over a medium heat and add the olive oil
Add the veggies of your choice for 5 mins or until they begin to soften
Add the veggies to the whisked eggs along with the feta and parsley and mix well
Transfer the mixture to a measuring jug and pour equal amounts into the individual baking cups – roughly 1/3 cup per muffin
Place in the oven and bake for 17-20mins, or until the muffin cups are no longer wobbly and an inserted toothpick comes out clean
Remove from the oven and allow to cool
Enjoy immediately.

Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to 3 days. When ready to eat, pop them in the microwave for 40-60 seconds to reheat.

 

4-Way Sweet Oat Muffins

Optional Topping Choices: – quantities for 3 muffins in each flavour

Apple and Cinnamon – 2 tbsps finely diced apples and a pinch of cinnamon
Chocolate and Banana – 3 banana slices and 2 tsp mini chocolate chips
Strawberry and Coconut – 2 tbsp fresh, diced strawberries and 2 tsp unsweetened coconut flakes
Blueberry and Almond – 2 tbsp fresh blueberries and 2 tsp sliced almonds

You will need:

Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
X2 Large mixing bowls

Ingredients:

2 large bananas (overripe are best) mashed
2 large eggs
1/4 cup maple syrup
1 cup unsweetened almond milk or milk of your choice
1 tsp vanilla extract
2 cups jumbo rolled oats
1/2 cup oat flour – this can be bought in the supermarket or you can make your own by placing 1/2 cup of oats in a blender and blend until flour like consistency
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

Method:

Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
In a large bowl, mash the banana and add the eggs, maple syrup, milk and vanilla. Mix to combine and set aside
In the other large bowl, mix together the oats, oat flour, baking powder, cinnamon and salt
Slowly add the wet ingredient to the dry ingredients and mix until combined
Using a spoon, divide the mixture equally between the muffin cups until filled close to the top
Add the desired topping to the top of each cup, pressing in slightly so some of the ingredients reach the centre of the muffins
Bake for 20-25mins or until an inserted toothpick comes out clean
Allow to cool for 15-20mins before removing from the muffin tin.

Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to a week or freeze for up to 3 months. You can deforest them by placing in the fridge overnight to allow them to thaw but if you forget this step, you can still defrost from frozen by wrapping in a paper towel, placing in the microwave and heating for 30-60 seconds until warm throughout.

oat muffins
written BY KATE DEVINE

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Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

by | Aug 9, 2022 | Edition 5, Food

Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine
Shayne Ward and Sophie Austin

Let’s TALK HOLIDAY AND EXERCISE

I’m lucky enough to be writing this months article while still on my holiday in Spain. I get asked a lot by clients and friends about how to stay healthy but still enjoy yourself while away; and to avoid the guilty feeling of less exercise and eating and drinking too much because, lets be realistic here, we are all going to do that to some degree while on our well deserved holiday.

Firstly, and most importantly, your holiday is supposed to be a period of time that you get to break away from ‘every day’ life and recharge. Try to completely switch off from any feelings of what you should be doing and focus on what you actually want to do for a change – that could involve exercising or it could be sipping strawberry daiquiri’s by the pool. It’s only for a week or two and I can assure you, you’re not going to return home looking anything but hopefully a little bronzed and rested.

 

Personally, I give myself at least a week off my usual exercise (this is classed as a de-load week in the fitness world) and can be anything from walking or a light jog/cycle a few times a week. Honestly, I try not to focus on exercise too much while away and think of it as more of a walk to the beach listening to a podcast or swimming a few lengths/playing in the pool with my kids. These are all things we don’t get to do while at home and it all counts as exercise! Any movement is good and sometimes it can be pretty fun!

 

When it comes to food, I understand how my body works e.g. how it reacts to certain foods/drinks, how they make me feel and how I metabolise things, so I try to make my food choices based around this. I am gluten intolerant and have low blood sugar levels, so I have to pick wisely or else days of my holiday could be lost to illness. I have limited choices, whether I like it or not and that’s something I have learned to work with and now has very little impact on my life.

 

I offer these 6 points of advice to my clients when it comes to maintaining a healthy lifestyle while on holiday or when socialising:

 

  1. Live your life – try to not make the enjoyable experience of eating out about ‘going off plan’ or ‘overindulging’. Your plan will still be there for you to continue when you’re ready. Restricting yourself will take the joy out of the experience of living your life. Spending time with friends and family has been scientifically proven to be good for your mental health; this is something that should be seen as an important area of your life and should be just as significant as the foods we consume.
  2. Plan ahead – Find out where you’re eating/drinking and research the food and drink menu before you get there. This will avoid you being overwhelmed with choices and help prevent making impulsive, unhealthy decisions under pressure.
  3. Push the boundaries – Opt for foods that are healthy but maybe something that you’ve not tried before or don’t often get the chance to have at home. Learn to enjoy the different tastes and textures of foods and drinks and appreciate the opportunity that you’ve created to be where you are now.
  4. Learn to make better choices – like you would when planning your meals and going to the supermarket, you will begin to learn what works for you and the healthier options you enjoy the most.
  5. Don’t feel obliged to have all 3 courses – Of course, if you want to and feel you have a good relationship with food, then absolutely go of it. Know you deserve to eat delicious food and that food is a privilege and should be enjoyed guilt free.
  6. Count nutrients not calories – counting calories is not something I promote in my clinic. I find it creates unhealthy boundaries and turns food into numbers that people base their choices on. Instead, maybe research the nutritional qualities of the foods you enjoy and discover what amazing benefits they can have on your health. Feel fulfilled with the choice you’ve made based upon how it best serves you, instead of the guilt of consuming too many calories.

 I’ve been experimenting with BBQ foods recently and trying to move away from the traditional sausages and burgers. I need more variety in my life and they’re just not cutting it anymore! Also our random British weather means that just as you’re all ready to get the BBQ lit, the heaven’s open and your all legging it inside! So I’ve roped my kids into helping me find a few more interesting recipes that they can get involved in preparing and cook themselves on the BBQ (with my assistance obviously!) or on the griddle, should the rain set in.

One of our favs are kebabs. We use salmon and chorizo with a few veggies thrown in there. The kids love putting them together and chopping the veg and fish and building up each kebab whichever way they want. You can use any ingredients really – chicken, tofu, etc – and I serve these with a side of new potatoes (see my pesto and broccoli new potato recipe from last month’s article) or whole grain rice. Here’s our recipe for you to try with your brood…

 

Salmon and Chorizo Kebabs with a Tamari Glaze 

 

Makes 4 Kebabs

 

What you will need:

  • Kebab skewers – either metal or wooden – if wooden, soak in water for 30 mins before using to avoid burning when cooking
  • Saucepan
  • BBQ/griddle pan
  • Whisk
  • Clingfilm/tinfoil
  • Baking tray

 

Ingredients:

  • 4 salmon fillets – remove from the fridge to ensure they are at room temp before cooking and chop into chunks big enough to slide onto the skewers
  • Chorizo sausage – chop into chunks big enough to slide onto the skewers
  • Vegetables of your choice – we chose courgette and red pepper – chop into chunks as above
  • Lemon (optional) – chop into chunks as above – place next to the fish on the skewers if possible

 

For the glaze:

  • 2 tsps ground ginger
  • 1 tsp five spice powder
  • 1/2 tsp chilli powder
  • 100ml tamari
  • 1 tbsp honey

 

Method:

  • Firstly, make the glaze…In a small saucepan combine the tamari, ginger, five spice and chilli powder
  • Using a whisk, bring to a gentle simmer over a medium heat and cook for 6-7 minutes to reduce
  • Remove from the heat and add the honey while it’s still warm – continue whisking to combine and allow to cool
  • Place the chopped salmon, chorizo, lemon and vegetables on the kebab skewers and place on a baking tray
  • Drizzle the glaze over each kebab and cover with clingfilm/foil
  • Place in the fridge to marinade for a minimum of 30 minutes before cooking
  • When ready, place on the BBQ/griddle and rotate every few minutes until the salmon is cooked in the middle and the vegetables are charred on the outside
  • Serve with new potatoes and side salad – Enjoy!
written BY KATE DEVINE

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Bank Holiday Baking with Kate Devine

Bank Holiday Baking with Kate Devine

by | May 1, 2022 | Edition 2, Food, Trending

Bank Holiday Baking with Kate Devine

BANK HOLIDAY BAKING WITH kate devine

Well, aren’t we lucky this month…two long weekends and it’s #worldbakingday on Tuesday 17th May! That means indulgence on many levels! Also, don’t you just feel like May is a positive month? It’s beautifully Spring but nearly Summer, there’s lots of lovely sunny days and nights in the garden to look forward to (hopefully – come on British weather, be kind to us this year!), and I feel we all enjoy and appreciate food more.

It’s such a sociable thing food, it brings people together, and that’s exactly what World Baking Day is all about! It’s a time to spend with family and friends; baking delicious food to enjoy together; spread the joy of food and embrace the deliciousness that baking can bring to your day!

So…dig out your spatula and get creative with your kids by making treats for friends and family, neighbours, or the hard-working teachers at your kids school. I mean, who doesn’t love a homemade treat made just for them?

Personally, baking and I don’t mix well (pardon the pun), but I’m just one of those people who’s too impatient to measure and sift ingredients. I get easily distracted and weigh the wrong amount of the wrong thing and inevitably end up with a soggy bottom!

Having said that, I’ve managed to master the old faithful, chocolate brownie, so here’s a healthy and quick version, that even I can do, to get you cracking on World Baking Day! Have fun! Oh, and don’t forget to share your creations on Instagram @broodmagazine & @the.devine.life and #worldbakingday 

Shayne Ward and Sophie Austin

Sticky BB Brownies – packed full of polyphenols and prebiotics to help support the gut

Makes 12

Ingredients:

  • 125g tinned black beans, drained and rinsed
  • 2 large organic eggs
  • 1 tsp vanilla extract
  • 20g organic cocoa powder
  • 80g organic rolled oats – Gluten free if necessary
  • 1 tsp baking powder
  • 8 small prunes – pitted
  • 6 Medjool dates – pitted
  • 1 large ripe banana
  • 120ml milk of your choice – nut/dairy free milks will work just as well
  • Pinch of rock salt
  • 50g dark chocolate chips – Gluten free if necessary
  • 2 tbsp of crunchy peanut butter or 30g walnuts (optional) – you can substitute the nuts for dried cranberries if you prefer

You will need:

  • Minimum of 12 cupcake liners
  • Bun or muffin tin
  • Blender

Method:

  • Preheat the oven to 180 degrees fan/400F/gas mark 6
  • Weigh out all the ingredients before starting – believe me, this is the key to successful baking!
  • Place all the ingredients, except the chocolate chips and walnuts/cranberries, if using, into a blender and blitz until completely smooth – around 3 mins
  • Place the cupcake liners in the muffin tin, then, using a teaspoon, divide the mixture between the cupcakes liners
  • Dot in the chocolate chips and nuts/cranberries (if using)
  • Place in the oven and bake for around 10-12 minutes, then remove form the oven and allow to cool in the tin for 5 mins. Enjoy!

You can keep the brownies in an airtight container and consume within a week. Alternatively, you could wrap each one individually and give to someone special.

 *Recipe adapted from ‘Eat Yourself Healthy’ & ‘Hemsley & Hemsley’ cookbooks*

 _________________________________________________________________________________________________________

 This takes me nicely into the May Day bank holiday weekend…

I never really knew why we had an early May bank holiday. I just remember celebrating it as a kid and watching people dancing around the Maypole, but not really understanding what it was all about. Then as an adult, you just see bank holidays as a well needed extra day of the weekend and thank god for the day off! But, I’ve since come to realise that it is a day of unity, togetherness and rebirth, regardless of race and culture, where people come together as one in celebration. Traditionally, people would leave baskets of spring flowers and treats on their neighbours doorsteps. How lovely! International Workers’ Day, also known as ‘Labour Day’ is also traditionally celebrated on this May bank holiday and is a demonstration of the labour movement and its efforts to improve worker rights across the globe.

Why not bake my brownies above and make your own May Day basket with your kids and celebrate it the traditional way?! It’s nice to be kind, you never know just how much a random act of kindness can change someones day.

I wish you all a wonderful May and don’t forget to email me at kate@thedevine.life with any questions you may have regarding nutrition or fitness and I’ll answer on my instagram or in our June edition.

BY KATE DEVINE

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