Childrens Fitness Acedemy; Your Spooky Halloween Workout

Happy Halloween! Follow these exercise moves to blow away those cobwebs and banish your demons…

Share this workout with your friends and classmates for a fun Halloween workout!

CREEPY CRAWLER  – Good for your arms, stomach and shoulders

Begin in a table top position with your stomach engaged. Walk your body forward about 20 steps then walk back again. Repeat three times.

 

SCARED BLACK CAT 

Start on your hands and knees in a “tabletop” position. Make sure your knees are set directly below your hips and your wrists, elbows and shoulders are in line and perpendicular to the floor. Center your head in a neutral position, eyes looking at the floor.

As you exhale, round your spine toward the ceiling, making sure to keep your shoulders and knees in position. Release your head toward the floor, but don’t force your chin to your chest.

Inhale, coming back to neutral “tabletop” position on your hands and knees.

 

My scrummy pumpkin and seed soup recipe below is also ideal for fuelling your kiddie and it’s full of antioxidants too!

Hope you enjoy! I’ve had fun putting it together 🙂

So here’s the pumpkin soup recipe;

 

Ingredients

 

4 tbsp olive oil
2 onions , finely chopped
1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml pot double cream
4 slices wholemeal seeded bread
handful pumpkin seed from a packet

 

Method

1.Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

2.Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3.While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

 

 

 

 

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