Today is Pam’s last day with us after 14 years working on reception at Oulder Hill Leisure Complex. Pam, along with her work ethic and dedication to customer service will be greatly missed, as well as those 6am brews! We had a collection round the team and we were able to buy Pam some lovely gifts for her garden including a citrus tree and ornamental … Continue reading Pamela Simpson retires after 14 years with our team
The benefits of swimming, or going for a dip in open water are well documented, for both your physical and mental health.. but so are the hazards. Around 85% of accidental drownings occur at open water sites and most of these drownings are down to a lack of knowledge and understanding of open water safety. I enjoyed a swim in Windermere on Sunday. I’m relatively … Continue reading Open water swimming, what’s the deal?
Long standing friends of OHLC Tom & Alex are completing 7 Olympic distance triathlon’s in 7 days with Team Wilson-Willis whilst fundraising for Motor Neurone Disease Association. What Team Wilson-Willis have to say… So, why are we attempting 7 Olympic distance triathlons in just 7 days? There’s no doubt the way in which Rob Burrow has faced up to this most harsh of diseases is … Continue reading Team Wilson-Willis Take on 7 Tris in 7 Days
This month marks two years since I became vegetarian, and it’s been quite a journey! It all started on a sunny day with a cow, a border collie and some friends. Whilst enjoying a walk we came across a group of young cows in a neighbouring field. The cows were inquisitive, playful and enjoyed a good head scratch. My friend remarked “they’re just like puppies” … Continue reading My 2 Year Veggieversary
Enjoy these guilt-free roast potatoes, all the comfort without compromising your diet. They contain around 6g fat compared to the usual 14g! Also suitable for vegetarians & vegans, just ensure your stock is vegan friendly. Serves: 2 Ingredients: 800g roasting potatoes, quartered 2 garlic cloves, sliced thinly 2 sprigs of rosemary, chopped 2 tbsp olive oil 200ml vegetable stock Method: Heat oven to 200C / … Continue reading Low fat roasties
Get your day’s vegetable quota all in one go. Great for feeding the family, or freeze portions. Portions: 4 Cook time: 45 mins Per serving: kcal: 272 protein: 7g, carbs: 45g, fats: 8g, saturates: 1g Ingredients: 4 carrots, cut into chunks 4 small parsnips, or 3 large, cut into chunks 3 red onions, cut into wedges 2 red peppers, deseeded and cut into chunks 2 tbsp olive oil 1 … Continue reading 5-a-day vegetable tagine
We’ve pulled together a number of veggie alternatives to substitute in your favourite pasta dishes. There are health benefits as an added bonus, veggies are full of antioxidants, vitamins, low carb and plenty of fibre. Most are also simple in taste and easily become a blank canvas for sauces. Veggie spaghetti Vegetable spaghetti is great for dishes like meatballs, bolognese, pad thai, ramen or … Continue reading No pasta? No worries!
Tortilla pizza’s make a great low calorie alternative to your favourite pizza.. a thinner base and less cheese sounds good! They’re quick, easy and great for the whole family. Get your kids involved, prepare a selection of toppings and allow them to choose toppings and assemble their own pizza. You can use either chopped tomatoes or tomato puree, and any grated cheese of your choice. … Continue reading Easy Tortilla Pizza’s – great for kids
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour, it’s vegan and healthy! Portions: 2 Cook time: 10 mins Per serving: kcal: 450, protein: 11g, carbs: 49g, fats: 20g, saturates: 4g, fibre: 13g, salt: 0.4g Ingredients: 115g wholemeal linguine (used dried for vegan) 1 lime, zested and juiced 1 avocado, stoned, peeled, and … Continue reading Vegan linguine with avocado, tomato & lime
Slow release carbs and high protein meal to help refuel the right way after exercise. Portions: 6 Cook time: 25 mins Per serving: kcal: 214, Carbs: 18g, Protein: 19g, Fats: 7g Ingredients 2 tsp. canola oil 1 onion, diced 2 carrots, sliced 450g boneless chicken thighs, chopped 70g sliced mushrooms 2 celery sticks, sliced 2 cloves garlic, diced 1ltr chicken stock 240ml water 130g quinoa … Continue reading Post-run Chicken Quinoa Soup