This weeks Winter Wellbeing Tip is probably going to be one of the hardest that I am going to share with you...

Winter Wellbeing Tip Number 4 - Keep Exercising

It's hard to get up early to exercise when it's either pouring with rain or when there is a frost outside. It's also hard at the other end of the day when it's still raining and cold and dark by the time you finish work!

However, it is important to keep active during the Winter months in order to stay healthy. 

There are lots of options in terms of exercise; you could join a local gym (not so cold inside!). Classes are a great option to stay motivated. It's also a good idea to go pack a gym bag and go on your way home as once you are home, it's much harder to leave again. 

Another way to stay motivated is to exercise with a friend so that you can keep each other on track.

There are a number of exercise apps that you can download and use in the comfort of your own home. You Tube also have some great workout videos. You just need some time to trawl through them. 

Keep up the good work!

This weeks recipe:

Winter Salad - this is delicious as a side for grilled chicken or steak but it is also equally delicious as a meal in itself. I like to add some feta cheese to increase the protein in it. Leftovers also make a great lunchbox item!

Ingredients

  • 1 butternut squash, cut into thin wedges
  • 2 red onions, halved and cut into wedges
  • 4 parsnips, cut into wedges
  • 3 tbsp olive oil (try garlic or basil infused)
  • 1-2 tbsp clear honey
  • 1 small ciabatta, roughly torn into pieces (tomato and olive ciabatta works well)
  • 1 tbsp sunflower seeds, optional
  • 225g bag leaf spinach
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunfl ower seeds over the top and return to the oven for a further 5 mins or until toasted.
  2. Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.