Santos GLNG Brisbane to the Gold Coast Cycle Challenge

Santos GLNG Brisbane to the Gold Coast Cycle Challenge – BQ Member Pre-sale

Hi Friend, are you up for the 100km challenge? Queensland’s biggest bike ride – the Santos GLNG Brisbane to the Gold Coast Cycle Challenge – is on Sunday 7 October. Get on your bike and join thousands of others as they pedal 100km from South Bank, Brisbane to Southport on the Gold Coast, raising vital funds for Diabetes Queensland and the Heart Foundation.

Entries open for Bicycle Queensland members only on Monday 18 June to Sunday 1 July 2012 for the exclusive pre-sale price of $50.00. Entries open to the general public on 2 July.


Gayndah to Noosa – Citrus to Sea

CYCLE QUEENSLAND

Gayndah to Noosa – Citrus to Sea

Saturday 8 to Sunday 16 September 2012

Pedal away from the everyday on Cycle Queensland 2012. This two-wheel adventure holiday will take you through citrus fruit groves along some of Queensland’s most spectacular coastline, and gives you the chance to meet some of Hervey Bay’s world famous whales.

You don’t need to worry about cooking meals, transporting luggage or navigating from town to town because all your needs are taken care of by our support crew. Each day we dish up three delicious, cyclist-sized meals and provide hot showers, entertainment, a place to relax, and much more. Cycle Queensland is all about having a good time – after all, you’re on holidays.

Why do it? For some it’s a challenge, for others it’s an adventure but for many it’s simple – life is better on a bike.

citation : www.bq.org.au


NEED SOMETHING TO HELP PUSH THOSE PEDALS?

Recognise this face? This is SJ, an active Cycle2City member and also one of Australia’s leading Nutritionists, Holistic Health Practitioners and Yoga Teachers. SJ is co-founder of A Conscious Life, a Health and Wellness business transforming lives one mouthful at a time! 

SJ Culley Nutrition Tips

As a commuter cyclist SJ knows how important it is to get the right nutrition to keep your energy levels up throughout the day. Today she shares with us one of her favourite recipes for a simple snack that helps her pedal through that peak hour traffic!

SJ’s Scrumptious Pumpkin Protein Squares

I like to have these as a snack (particularly before/after a ride or workout) however; I have been known to eat them for breakfast if I am in a hurry! They also happen to be very popular with ‘little people’ who are oblivious to there being any kind of vegetable in them at all (see ‘Things to note’ below – I throw zucchini in them some times) with the bonus of absolutely no preservatives and being a low glycaemic snack they will keep you feeling fuller for longer.  When it is warm, make sure you store them in the fridge.

SJ Culley slice

Ingredients

Dry Ingredients

 

Wet Ingredients

  • 450g Steamed Organic Pumpkin
    100g of Organic Rice Malt Syrup
    125ml Almond Milk (or other milk of your choice)
  • Optional Ingredients: ¼ C/30g Walnuts (roughly chopped) – this adds another ~200 calories per 24 square

Method

  1. Pre-heat oven to 175 degrees Celsius and lightly spray a baking dish (approximately 32 x 24 x 6cm in size) with cooking spray and set aside.
  2. Mix the dry ingredients thoroughly in a bowl.  Sift in the baking powder and soda. Create a ‘well’ in the centre and set aside.
  3. Place all the wet ingredients in a food processor or blender and mix until smooth.
  4. Pour the wet mixture into the ‘well’ of the dry ingredients and gently fold the two together until a batter forms and you have no dry ingredients left at the bottom of the bowl.
  5. Evenly spread the mixture in to the baking dish (Optional: Gently press Walnuts in to the batter) and place in the oven.  Set your timer for 35 minutes.
  6. Once cooked, use a knife or skewer to check that it comes out clean.  This indicates that it is cooked all the way through.
  7. Once removed from the oven, slide a knife around the outside of the baking dish and cover with a clean tea towel to allow it cool completely before cutting (this is the hard part!).
  8. Cut evenly in to 24 squares. Taste test a few and store the rest in an air tight container.

 

Things to note…

  • Butternut pumpkin and Sunwarrior Protein Powder are my favourites but any kind will do!
  • On the first attempt, check at 30 minutes as cooking time will vary depending on the type of oven and baking dish you use.
  • If you forget to sift the rising agents (i.e. the baking soda and powder) make sure you mix them in very thoroughly; crushing any lumps otherwise you might bite in to a clump! Bleh!
  • When combining the wet and dry ingredients fold the batter gently, over mixing will result in very flat squares!
  • Be aware that Organic Ground Ginger is much stronger in taste (and colour) so don’t be too heavy handed with this, stick to ~2 tsp.
  • Some times I make a variation and fold shredded Zucchini in to the mixture.  If you want to try this, omit 1/3-1/2 C of the milk and leave it in the oven for a little bit longer, ~5 minutes.

 

Nutritional Information

Calories: 64 (~56 without Walnuts) per square
Kilojoules: 269
Fat: 1.9g
Protein: 4.4g
Carbohydrates: 8g
Sugar: 1.4g

 

 

Enjoy!

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To learn more about A Conscious Life and the services they offer check them out here:

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