Bank Holiday Baking with Kate Devine

Bank Holiday Baking with Kate Devine

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 

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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Kate Devine

Kate Devine

“…a mum to my 3,
football crazy, overly loud, sometimes a bit
annoying, but generally amazing boys!”

Kate Devine

Firstly, I’m so excited and honoured to be part of the BROOD family and involved in its first online launch! I hope you enjoy reading my very first article on health and nutrition and I hope you find it provides lots of information, tips and advice for you and your family…Now, to introduce myself properly…

Hi, I’m Kate and my most important job is, of course, being a mum to my 3, football crazy, overly loud, sometimes a bit annoying, but generally amazing boys! Oh and not forgetting our beautiful Bassett Hound, Hettie, who is 15 years old and still going strong – although she has lost the use of some bodily functions, which can be interesting at times! I am married to Paul, who is slightly more annoying than the kids, but we laugh everyday and tackle life together.

I am a Nutritional Therapist and Personal Trainer, alongside the things mentioned above! My journey into nutrition and fitness began after having my first child 12 years ago. I had always exercised and thought I ate relatively well, but I think once you become a parent, you realise just how important being healthy and looking after yourself and your family is! You want to be the best parent and you want your child to thrive, especially in their first few years of life. I returned to the gym and began to find it quite therapeutic. I mean, don’t get me wrong, it was bloody awful doing the actual training (still is), but it enabled me to have an hour to myself and I found that I was a better person for having that time out from parenting. This became a regular thing for me and I suddenly grew very passionate about exercise and its benefits, both physically and mentally.

KATE DEVINE. IMAGE © TOM PITFIELD PHOTOGRAPHY

Some years past, a few more kids arrived, and I decided to become a Personal Trainer. By far the most terrifying thing I had done in a long time! Going back into learning after 3 bouts of baby brain, I was surprised there were even any brain cells left to be honest! But, I did it, and qualified 5 years ago and further qualified in Pre and Post Natal Exercise – this was something I found was lacking in the fitness industry during all of my pregnancies. Being as PT is by far the best job I’ve ever had. I get to help people achieve life changing goals and talk all day, every day, and if you know me, talking is the thing I like to do most!

“Pre and Post Natal Exercise – this was something I found was lacking in the fitness industry during all of my pregnancies”

As you can imagine, nutrition is talked about A LOT in the fitness industry, and it was no exception in my gym. I was asked daily about food, something which I was taught the basics on during my PT course, but I was always hesitant to actually advise people on what to eat – even back then, I believed that everyone was individual and no one plan suits all.

The next thing I know, I’ve enrolled myself on a 3-year Diploma course in Nutritional Therapy at The College of Naturopathic Medicine. Remember before, when I said my PT course was hard, well, this course was a whole different level!! Throw a global pandemic into the aforementioned and I’ve got myself a whole heap of craziness, emotional breakdowns and many moments of self-doubt! Thankfully, I carried on and here we are! I’m loving my new career and cannot wait to share my passion and knowledge with you all over the coming months, to help you achieve a lifestyle that ensures you and your family thrive!

Some of you may be wondering what Nutritional Therapy actually is…

In a nutshell, I aim to help alleviate symptoms potentially relating to disease, by treating the person, not the disease, in a naturopathic way by investigating the root cause and providing nutritional and lifestyle advice to help promote the outcome my clients want to achieve.

This is a lengthy process, taking several hours of investigation into current lifestyles and all body systems, functional testing and medical research into each individual case. From this, I can recommend the most effective dietary advice and supplementation and provide bespoke meal plans and recipes to begin this re-set. My ultimate aim is to educate my clients in order for them to be able to make these changes themselves and understand how their bodies work to ensure longevity in the lifestyle changes they are investing in.  

A subject that always crops up when talking to other parents is how they are struggling to get their children to eat, sometimes at all; never mind choosing a healthy option. This is something I have come across regularly in my clinic. I have worked with many children, from babies and beyond, helping to deal with chronic colic, intolerances, eczema and allergies to name but a few.

It’s so frustrating trying to get your child to eat. I remember spending MANY hours force feeding my kids smashed avocado and banana, only to have them chuck it on the floor, then being left with no choice but to try a hundred different options just so they would eat something! Usually a packet of Quavers! I sent myself a little more crazy and persevered with the ‘healthy foods’ until they finally accepted them. It has definitely paid off as they all eat really well now, so that’s one epic parent fail I avoided.  

The most effective way, I found, to get the kids to eat was involvement. Plain and simple. We sit down over the weekend and have a chat about what everyone fancies to eat over the coming week. There’s five of us so we all pick a day of the week and choose a dinner. On the weekends we’ll have a ‘treat meal’ on the Saturday – make pizzas or have fajitas – and usually a roast on a Sunday. We also have a wipeable meal planner stuck to the fridge and they write on their choice each week and when it’s their meal day, they help me prepare it. Don’t get me wrong, we’re not like the Vontrapp family and sing and dance our way through meal times, and we definitely have weeks where life happens and everything goes to pot; but with just a little bit of organisation and preparation, maybe we can all be singing and dancing our way through meal times!

Here’s an easy, fun and healthy Sunday morning breakfast recipe to try with your kids….

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

Maybe you can share with your kids, what all the different foods they are helping you prepare, can do for our bodies?

Happy cooking!

 

THE Perfect Pancakes

Makes 8 pancakes

 Ingredients:

 2 ripe bananas, peeledBananas are rich in potassium which is essential for maintaining healthy blood pressure and helps strengthen bones – they are natural antacids, and contains slow release sugars to help maintain a balanced blood glucose level

  • 100g quinoa flakesQuinoa is highly regarded as nature’s most complete plant food as it contains amino acids, enzymes, vitamins and minerals, fibre, anti-oxidants and phytonutrients – it is also high in protein and naturally gluten free
  • 180ml of nut milk – Almond/coconut etc or milk of your choice – rich in beneficial fats
  • 1 organic eggcontains protein, omega-3 fats, high in vitamins, zinc, magnesium, calcium and dietary cholesterol (good cholesterol)
  • 1 tsp vanilla extractVanilla extract is a powerful anti-oxidant, has antibacterial and anti-inflammatory properties and helps improve mental health
  • 2 tsp ground cinnamonCinnamon is a digestive aid that helps reduce the risk of heart disease and diabetes – it is also a first-class antiseptic that can help fight bacteria, viruses and fungal infections – it is rich in anti-oxidants, which gives it a mild analgesic and anti-inflammatory effect
  • 1.5 tsp baking powder while baking powder contains few vitamins and minerals, it still plays a role in maintaining healthy teeth, bones and nails
  • Small pinch of Pink Himalayan salt contains more than 80 minerals including potassium, iron and calcium which aid the bodies natural detoxification process and promote the removal of bacteria
  • 2 tsps organic maple syrupsweeter than sugar so a little goes a long way – it is nutrient rich and full of minerals
  • 1.5-2 tbsp coconut oilhigh in healthy fats medium chain triglycerides (MCTs) – which can help lower risk of heart disease and help with weight management by reducing appetite, boosting metabolism, and increasing activity of fat burning cells

 

Topping options:

  • 100g mixed berries/spoonful of Greek yoghurt/coconut yoghurt/crushed pistachios/drizzle of maple syrup
  • 2 apples, grated/sprinkling of ground cinnamon/spoonful of toasted flaked almonds

 

Method:

  • Place all ingredients for the pancakes (except oil) in a blender and whizz for around 30 seconds – alternatively, mash bananas with a fork and mix in a jug with remaining ingredients
  • Melt the oil in a large frying pan on a high heat
  • Spoon about 3 tbsp of the batter into the pan and circle about 1cm thick and 8cm wide. Repeat to make more pancakes, depending on the size of the pan
  • Reduce the heat to medium and leave the pancakes to set for round 1 min. When they start to bubble, flip each one over and cook for 1 min on the other side
  • Remove from the pan and repeat with the rest of the batter. Use a little more oil each time until you’ve made 8 pancakes (you do not have to eat them all, they can be kept in the fridge for 2 days, or frozen – pop them in the oven or fry in a pan to reheat)
  • Serve as is, add toppings recommended above or toppings of your choice.

written BY KATE DEVINE
PHOTOGRAPHY BY TOM PITFIELD

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