Here at FINDRA, we’re always looking to bring you snippets of motivation to get you inspired for your own everyday adventures. Now those clocks have gone back, it’s so tempting to get home, shut the curtains and curl up with a hot chocolate. There’s no reason why you can’t do this (it’s actually one of our favourite things), but getting outside first will make that transition from cold air on your face to warm toasty feet so much more worth it.
Motivation for Winter Adventures
All-year-round adventurer and brand ambassador, Graham Kelly, never fails to get outside and he seems to enjoy it all the more when it’s dark. So we asked him for his top tips to keep your motivation up for winter adventures.
It is not natural I tell you ! As every wise bear will confirm, the dark night indicates it is time to eat everything in sight and prepare the cave for a long winter of hibernation. But, that would be missing out on a bunch of fun.
Click through to read Graham’s tips and reasoning for getting out in the dark.
The Power Energy Bar
If you’re not into off-the-shelf energy bars or gels and supermarket goodies are full of unnecessary extras, why not try this delicious recipe for making your own flapjack – perfect for your next long run or bike ride. After all, we have to fuel these adventures and if you know you have good food to eat while out in the cold and the dark, it might just help. The nuts and almonds are packed with essential minerals and vitamins while the oats are an excellent source of slow release energy.
Feel free to add in your own extras – chocolate or alternative nuts and seeds.
To make 16 bars:
- 125g unsalted butter
- 150g soft brown sugar
- 125g no-sugar-added crunchy peanut butter
- 75g honey
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200g porridge oats (not jumbo)
- 150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- 150g mixed seeds
1/. Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
2/. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
3/. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
4/. Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
5/. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
Quote of the Week
Music of the Week
We’re building a FINDRA Community Playlist over on Spotify, bringing you music of a rather eclectic variety! From classic dance tunes to lesser-known indie songs, we hope there’s something new in there for you. If you’ve got a favourite you’d like to hear in the playlist, drop us a tweet!
Not everyone has motivation all the time, and even Graham needs a little bit of encouragement from time to time. He tells us this song never fails to get him moving even when it’s wet outside.
Whatever you’re up to this week, friends, remember to find your everyday adventure.
Love, Team FINDRA x