The Fit Squad

14/01/2022

Hi everyone! Happy new year! 🎉

This is our first post of 2022, and since we are both back in London and the weather is 🥶 all we want is good comfort food 🤤

So we decided to try this creamy gnocchi soup from ! You have to try it, it’s so gooooood 🤤

We made a few alterations to her recipe that we think worked out perfectly!

Ingredients
1 package of Gnocchi
1 cauliflower
2 courgettes
2 medium Carrots sliced
2 ribs of Celery chopped
1 small Onion chopped
4 cloves of Garlic minced
1 broccoli 
2 cups Spinach
Olive oil 
Nutmeg and Salt & Pepper to taste

Directions
1. Heat the oil on med heat and sauté the onions, celery and garlic until onions become translucent. About 3-5 minutes.
2. Add the cauliflower and the courgette. Add water and salt a bring everything to boil.
3.Blend everything and add in the carrots. Wait for 10 min and add in the gnocchi, broccoli, nutmeg and spinach and cook for 5-8 minutes.
Check for seasoning and adjust with salt and pepper.

If you try it let us know 😉

17/11/2021

TODAY IS A SPECIAL DAY❤️

Do you know why?? 🙌
Because today 28 years ago an amazing human called Mariana was born in Portugal.
An intelligent, patient and loving friend I crossed paths with more than 7 years ago already.

We have been through so many adventures since then, explored new places together and even created this platform to share one of our common passions🥰
It now seems I have known her for a life time and definitely can’t imagine my life without her!

Happy birthday one year more, and cheers for many more to come👭🏽🤞🏼

02/11/2021

Guess who’s birthday is today??🥳🎉

Born only 15 days apart, we first met 7 years ago in a beautiful place called Milano 😜

If you have followed us for a while you probably already now that we are always together and we have been living together almost since we met❤️

For the first time in years we are now moving to different apartments (we are grown ups now 😂) but we will always remain as close to each other as we are and keep celebrating our birthdays together🥰 - which by the way is awesome cause we get almost a full month of celebrations 😎

PS: for lil 21 year old’s Mariana and Andrea swipe for a collection of drunk and not so drunk beautiful pictures we took while living in Milan😂

01/11/2021

Fresh, light and creamy roasted courgette pesto pasta is the ultimate pasta dish!

We love adding roasted veggies to pasta, or any meal really! Just recently we thought of blending roasted courgettes and we are obsessed with it!
When the courgettes are roasted they turn golden and soft they have an amazing creaminess to them.

Ingredients
* 2 medium/large courgettes
* 50g pine nuts
* 2 handfuls spinach
* 2 garlic cloves
* Juice of half a lemon (~2 tbsp)
* 1/4 cup parmesan (or sub nutritional yeast)
* 1 cup loosely packed basil
* 1/4 cup/3 tbsp olive oil
* 400g pasta

Instructions
1. Preheat oven to 180C.
2. Cut courgettes in half lengthways and then cut into semi circle slices. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes.
3. Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden.
4. Cook pasta according to packet instructions.
5. When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil.
6. Blitz until the nuts are blended and it resembles a pesto. Slowly pour in the olive oil whilst giving it a final blitz. Taste and season with salt and pepper.
7. Once the pasta is done, scoop out 1/4 cup of pasta water. Drain pasta and add the pesto, mix and then add the pasta water. It should be nice and creamy and glossy.

Enjoy 😉

💚

28/10/2021

28/10/2021

20/10/2021

Blueberry Banana Pancakes

These are vegan and gluten free. They are perfect for a light healthy breakfast or dessert! Feel free to use whatever berries you have in season.

Ingredients
* 1 ripe medium banana
* ⅔ cup original vegan milk
* ¾ cup (90g) oat flour
* 1 teaspoon baking powder
* ½ teaspoon cinnamon
* ⅛ teaspoon salt
* ¼ cup (25g) blueberries, plus more for topping
* a few teaspoons coconut oil, for the pan
* maple syrup, for serving

Blend everything is a food processor and make your pancakes 😉

06/10/2021

Alright team, NEW DANCE PARTY WEEK IS HERE! 🎉💃🏻

We have prepared 4 new song workouts for you!! 💃🏻🤩🥳 These workouts are high-energy, a little sassy and SO MUCH FUN!!

Enjoy 😉

24/09/2021

Vegan moussaka 🍆🧅🧄🍅

Ingredients

EGGPLANT
2 small to medium eggplant
~2 Tbsp salt
2 Tbsp olive oil (if oil-free, omit)

BECHAMEL
1 cup of oat milk or any plant based milk
2 Tbsp olive oil
2 tbsp flour
1/4 tsp sea salt, plus more to taste
1 tsp nutmeg (optional)

FILLING
1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth)
1 onion chopped
3 cloves garlic, minced
1 can green or brown lentils
1 can crushed tomatoes
1/4 tsp each sea salt + pepper, plus more to taste
1 tsp dried oregano

Method:

EGGPLANT: Slice eggplant vertically, 1/4 cm thick. Salt the slides and roast them for 20 min at 180 degrees. 

BECHAMEL: in a pan heat the olive oil, and add the flour mixing well. A paste will form. Add the oat milk and mix everything well under the heat until a sauce starts to form. Add salt, nutmeg and pepper to taste.

LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized. Add garlic and sauté for 3-4 minutes more, stirring occasionally. Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered. 

ASSEMBLY: To an 8×8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.

Bake at 180C for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.

16/09/2021

Hey team♥️ almost one day only for weekend! Who is ready to smash this Thursday with us??💪🏼

PS: our workout clothes are from 🤗
Code: Fitsquad

12/09/2021

You’re braver than you believe, stronger than you seem, and smarter than you think. – Winnie the Pooh

Being “strong” is a phrase we hear a lot lately. The word is used so much on social media, in the news and in conversation that it can lose its meaning.
What does it really mean to be strong?
The truth is that mental strength isn’t something you’re born with. It’s something you can develop, no matter who you are or where you come from. You are stronger than you think – and when you realize that, your power is limitless.

05/09/2021

Creamy Avocado Smoothie
Made with banana and coconut milk, this avocado smoothie recipe is deliciously creamy without any dairy. An easy, refreshing vegan breakfast!

Don’t worry – this avocado smoothie doesn’t taste at all like guacamole. Instead, it’s like a fresh lime sorbet. Thanks to the avocado and banana, it has a delicious creamy texture that makes it a really satisfying breakfast or snack.

Ingredients :
- 1/2 cup of frozen pineapple
- 2 cups of fresh spinach
- 1 ripe avocado
- 1 frozen banana
- 3/4 of coconut milk or oat milk or any vegetable milk
- 3 tablespoon lime zest
- 1 tablespoon of maple syrup
- 8 ice cubs
- A little bit of salt

Add everything to a blender 👉🏼 blend until creamy 👌🏻