The Best Skin The Cat Online Programme is about to be released!
When I (Helena) started practicing the skin the cat (STC) years ago, at the beginning of my journey building bodyweight strength, I didn't know what I was going to get out of it.
All I knew was that it looked quite cool and was deceivingly hard to obtain.
It was in fact one of the very first movements I learnt on the rings.
At the time I didn't have a coach nor a training programme, which meant it took me way longer to learn the skill than it would have with guidance.
But, luckily I found a lot og Gymnastic Skill Seekers online who seemed to be going through the same struggles I was.
DAY 25- CHICKEN AND VEG ONE-POT
A variation of my flatmate’s most cooked dish. You can use any vegetables you like, it’s a great way to use ingredients that have been forgotten in the fridge and it leaves you with just one pan to wash after dinner.
DAY 10- LAMB TAGINE
“What would you like, darling?”
“Lamb?”
“What lamb?”
I knew that was coming. “I don’t know!” All I can think about is the happy little lamb jumping on its 4 legs all at the same time in a green field, here I am asking for a part of the dead lamb. “God, I don’t know!”
“How many people are you feeding?”
“Five!”, that’s a lie, I’ve become a regular here and even my little man knows it’s not five of us quarantined in the flat. But he accomodates.
DAY 11- BANANA AND NUT BUTTER
It pairs well with a game of chess and some cork forearm rolling after doing handstands.
DAY 30- COCONUT CRUSTED COD
A fantastic alternative to breaded fish fillets! Courtesy of our friend @alessia_beltrame
DAY 28- GEORGIAN AUBERGINE ROLLS
Georgia is one of the most beautiful I’ve ever visited, and its cuisine is as unforgettable as its sceneries.
DAY 24- COD FILLET WITH GINGER
Cod is one of the cheapest options at the local fishmonger’s, a go-to towards the end of the month when finances run short. I love this recipe with fresh ginger!
DAY 23- PRAWN CURRY
I love Thai food. This is a recipe that I’ve Italianised, with fish stock and the usual extra virgin olive oil.
DAY 22- PINZIMONIO
This is just a fancy word for a mix of raw vegetables that are usually cut in stripes and served with a bowl of olive oil, pepper and salt to dip them in. It makes a perfect aperitivo in Summer, or a side dish! These are the ingredients I normally use but feel free to use radicchio, courgettes or whatever raw vegetables you enjoy!