Recipes from the week

New year, new you and all that is easier said then done when we are stuck in lockdown! But the team at No-ThirtySix have been motivating and inspiring each other this week to stay on track. We've been getting out in the fresh air to take part in National Walk Your Dog Month, staying busy with hobbies we love to do and keeping ourselves nourished with some good food. 

Don't forget you can currently get 10% off training sessions with PT, Sarah Brookes with our referral code: NoThirtySix10 - visit her website to find out more about what Sarah offers. 

Judi recommended trying Gousto to Ashley - the cooking boxes that get delivered to your door each week. It's such an convenient way to get really good tasting, healthy food onto your plate and it takes all the hassle out of thinking 'what shall we have for dinner tonight'! Both Ash & Jude have got codes to share with you so if you fancy getting 40% off your first order + 30% off for the rest of the first month use either code: KEN41982842 or ASHLE42096280.

In the meantime, here are a couple of extra things we made this week, which you may have seen on our Instagram account and might like to try: 

Banana Oatmeal Smoothie

There are lots of great recipes out there for smoothies but we love this recipe from Little Sunny Kitchen as this banana oatmeal smoothie makes a nutritious breakfast that will keep you full for longer. 

1 medium banana
20g oats
250 almond or soy milk
125 ml water
1 tablespoon smooth peanut butter
¼ teaspoon ground cinnamon
½ tablespoon ground flaxseed

Place all ingredients in a high-speed blender and blend until smooth.
Serve immediately.

Banana oatmeal smoothie glass topped with banana slices and a sprinkle cinnamon

The Ultimate Halloumi, Butternut Squash & Tahini Salad
This is from Mob Kitchen - a recipe book 'jammed full of big cheap (-ish) meals' that Judi got for her son at Christmas to take back to Uni with him. So before Max goes back to Manchester, Jude is working her way through the book and has discovered the most scrumptious warm salad which is perfect to have on these cold winter days when you are still trying to eating relatively healthily...

Ingredients (serves 4)
1 large butternut squash
1 red onion
½ garlic glove
1 lemon
100g pine nuts
200g kale
225g halloumi cheese
1 x pack of pomegranate seeds
fresh mint
olive oil
salt & pepper

Preheat the oven to  180°C/356°F (Gas Mark 6) 

Cut the butternut squash into cubes. Cut your red onion into chunks. Add to a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven for 30 minutes or until caramelised and soft.

Dressing time. Grab a bowl. Add the tahini, half a clove of grated garlic, the juice of a lemon, salt, pepper and a tbsp of olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set dressing aside.

Toast pine nuts in a frying pan with no oil. Set aside. Watch them carefully, you don’t want them to burn.

Steam kale until cooked through (8 minutes) and set aside.

When the onions and the butternut squash are ready, remove the tray from the oven.

Cut the halloumi into thick slices. Put a griddle pan on the heat, add a drizzle of olive oil and add the halloumi. Cook on a high heat for 3 minutes on each side.

Assemble time. Grab a salad bowl. Add the butternut squash, onion, pine nuts, kale, pomegranate seeds and a handful of chopped mint. Mix everything together. Pour the tahini dressing over the top and mix it in. Top the salad with leftover pine nuts, pomegranate seeds and mint leaves. 

The Ultimate Halloumi Butternut Squash  Tahini Salad

Bon appetit!