Have your cake and eat it too with four easy treats that won’t kill your gym routine.

SALTED HONEY POPCORN

INGREDIENTS
3 tbsp butter
¼ cup honey
1 tbsp water
¼ tsp salt
5 cups cooked popcorn

METHOD
1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. In a saucepan, melt the butter on low heat. Then add the honey, water and salt.
3. Allow the sauce to boil for a minute. Remove from the heat and toss through the popcorn to coat.
4. Transfer the coated popcorn to the lined tray and bake for 10 minutes until golden brown.

STRAWBERRY MILK 

INGREDIENTS
2 cups fresh
strawberries, hulled
2 tbsp honey
1 tsp vanilla essence
1 cup coconut cream
1 cup coconut milk

METHOD
1. Preheat the oven to 180°C and line a roasting tray.
2. In a bowl, mix the strawberries, honey and essence. Then transfer the mixture to the tray and roast until tender, for about 15 min.
3. Allow the strawberries to cool, then add them to a blender along with the cream and milk and blend until smooth.
4. Sieve into a jug and pour into glasses.

OAT FLAPJACKS STACK WITH CREAMY STRAWBERRY SYRUP 

INGREDIENTS
For the flapjacks
6 eggs
2 cups milk
1 tsp vanilla essence
1 cup whole wheat flour
1 cup oats
2 tbsp honey
1 tbsp baking powder
1 tsp cinnamon
½ tsp salt
For the syrup
1 cup yoghurt
4 tsb milk cup milk
1 cup strawberries
2 tbsp honey

METHOD
For the flapjacks
1. Place all the ingredients in a blender. Pulse until smooth.
2. Heat a pan over medium, and rub oil on the pan with a paper towel.
3. Ladle half a cup of batter into the centre of the pan.
4. Once small bubbles appear, flip over and cook for 1 minute on the other side.
5. Repeat with the rest of the batter.
For the syrup
Add the ingredients to a blender. Once smooth, push through a fine sieve into a jug.
To serve
Stack the flapjacks, add a knob of butter and a good drizzle of the syrup.

WATERMELON NICE CREAM

INGREDIENTS
3 cups deseeded watermelon chunks, frozen
1 lime, juiced
2 cups of milk
4 bananas
1 tbsp honey
To serve
Ice cream cones
A handful of fresh cherries

METHOD
1. Add all ingredients to a high-speed blender.
2. Pulse and stop in-between – use the tamper to push the chunks towards the blades, until smooth and creamy.
3. Place in a dish and freeze, blending again after 2 hours in the freezer.
4. Allow nice cream to freeze for 5 hours.
To serve
Scoop into ice cream cones and serve with fresh cherries.

For more, page through your February issue of ClubX.