Greek Yoghurt, Blueberry & Lemon Cake
330g plain white flour
1 1/2 tsp baking pwoder
3/4 tsp baking soda
1/2 tsp salt
3 tbsp freshly grated lemon zest
1 tbsp unsalted butter
3 large egg whites
1 tbsp vanilla extract
144g caster sugar
180g greek yoghurt
1/2 cup freshly squeezed lemon juice
6 tbsp milk
210 g fresh blueberries
1 1/2 tsp baking pwoder
3/4 tsp baking soda
1/2 tsp salt
3 tbsp freshly grated lemon zest
1 tbsp unsalted butter
3 large egg whites
1 tbsp vanilla extract
144g caster sugar
180g greek yoghurt
1/2 cup freshly squeezed lemon juice
6 tbsp milk
210 g fresh blueberries
Preheat the oven to 180C and grease a 9x5" loaf tin
Whisk together the flour, baking powder, soda, salt and lemon zest.
In a separate bowl whisk together the butter, egg whites, vanilla extract and sugar.
Stir in the greek yoghurt, the lemon juice and 2 tablespoons of milk
Alternate between adding the flour mixture and remaining milk - stir until just incorporated
Set aside 2 tablespoons of blueberries and gently fold in the rest
Spread the butter in the loaf tin and gently press the remaining blueberries into the top.
Bake for about an hour or until the top feels firm and a toothpick inserted into the centre comes out clean.
Whisk together the flour, baking powder, soda, salt and lemon zest.
In a separate bowl whisk together the butter, egg whites, vanilla extract and sugar.
Stir in the greek yoghurt, the lemon juice and 2 tablespoons of milk
Alternate between adding the flour mixture and remaining milk - stir until just incorporated
Set aside 2 tablespoons of blueberries and gently fold in the rest
Spread the butter in the loaf tin and gently press the remaining blueberries into the top.
Bake for about an hour or until the top feels firm and a toothpick inserted into the centre comes out clean.
The Well Runner Page
Keeping motivated - Jules Dunn
Like others in the club, I was motivated by the simple but genius A-Z challenge through April, but I’ve struggled to focus on anything since. To attempt to get my exercise mojo back on form, I turned to the great Google in the sky to ask how to keep motivated in lockdown. My search brought up many very boring political posts of what exercise is and isn’t permitted at the moment, but I then stumbled across one set of instructions I felt worth sharing as I have fallen foul of a couple of these rules in recent weeks:
- Keep structure – When you spend most of the day working and living at home, it can be easy to lose a sense of daily structure. You may find yourself sending emails at midnight or working out at 5am. Keep your daily routine and body clock in its regular pattern.
- Keep consistent – Just as it’s important to continue your old daily and weekly routines, it’s vital to maintain your nutritional discipline. Working from home and generally being indoors more can make it all too easy to go poking through the treats cupboard for ‘just one’ biscuit to go with your morning coffee. Try not to boredom eat.
- Keep goal-setting – with races and events all cancelled, don’t let the loss of a big date in the diary prevent you from having goals. Goal setting is a vital way of staying focused, disciplined and motivated.
- Keep accountable – this is perhaps the simplest, yet most important way of keeping motivated and focused. Making yourself accountable to someone else will solidify your targets in your mind. You can tell yourself ‘I’m not going to eat biscuits’ but unless you share that objective with someone, it’s easy to give up on it.
- Be kind to yourself – you’re already under stress adapting to a new lifestyle with a whole heap of new challenges to overcome every day. Take time out of exercise if you don’t feel you have the physical or mental energy for it. Don’t beat yourself up.
So, note to self - cut out the midnight emailing, step away from the biscuits, set myself a goal and tell my kids what it is (they won’t miss an opportunity to hold me accountable). If all else fails, I can be kind to myself with a can of Thatcher’s Gold 😁
Emersons Green Running Grub - Sarah McNamara
I made this cake recently and it was so delicious - I think I particularly enjoyed it as it felt a bit healthier than most cakes that I make! The actual recipe is here
As you will see I have made a few changes to my version and the actual recipe would be even healthier/cleaner or gluten-free. I thought there must be a mistake when I was only using a tablespoon of butter in the whole recipe but the yoghurt is the replacement here and clearly works really well. I also only used the zest and juice of 2 lemons but I think it could have been more lemony so use plenty of lemons.
I don't like fiddly cake recipe's and that's the other reasons I like this recipe - only need to use 2 bowls and then just chuck the ingredients together! Enjoy!
Greek Yoghurt, Blueberry & Lemon Cakes
Ingredients
330g plain white flour
1 1/2 tsp baking pwoder
3/4 tsp baking soda
1/2 tsp salt
3 tbsp freshly grated lemon zest
1 tbsp unsalted butter
3 large egg whites
1 tbsp vanilla extract
144g caster sugar
180g greek yoghurt
1/2 cup freshly squeezed lemon juice
6 tbsp milk
210 g fresh blueberries
330g plain white flour
1 1/2 tsp baking pwoder
3/4 tsp baking soda
1/2 tsp salt
3 tbsp freshly grated lemon zest
1 tbsp unsalted butter
3 large egg whites
1 tbsp vanilla extract
144g caster sugar
180g greek yoghurt
1/2 cup freshly squeezed lemon juice
6 tbsp milk
210 g fresh blueberries
InstructionsPreheat the oven to 180C and grease a 9x5" loaf tin
Whisk together the flour, baking powder, soda, salt and lemon zest.
In a separate bowl whisk together the butter, egg whites, vanilla extract and sugar.
Stir in the greek yoghurt, the lemon juice and 2 tablespoons of milk
Alternate between adding the flour mixture and remaining milk - stir until just incorporated
Set aside 2 tablespoons of blueberries and gently fold in the rest
Spread the butter in the loaf tin and gently press the remaining blueberries into the top.
Bake for about an hour or until the top feels firm and a toothpick inserted into the centre comes out clean.
Whisk together the flour, baking powder, soda, salt and lemon zest.
In a separate bowl whisk together the butter, egg whites, vanilla extract and sugar.
Stir in the greek yoghurt, the lemon juice and 2 tablespoons of milk
Alternate between adding the flour mixture and remaining milk - stir until just incorporated
Set aside 2 tablespoons of blueberries and gently fold in the rest
Spread the butter in the loaf tin and gently press the remaining blueberries into the top.
Bake for about an hour or until the top feels firm and a toothpick inserted into the centre comes out clean.
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