Another Great Move & Mingle Morning

Thank you to everyone who joined me for another Saturday Move & Mingle Morning.

These mornings are always such a lovely part of the timetable and something I genuinely look forward to every time we do them. It’s always so lovely to catch up, hear how everyone is doing, share ideas, and simply spend time together outside of the usual rush of class.

Expresso Mocha Protein Balls

We had another fantastic turnout, and I’m so pleased you’re all continuing to enjoy the 9am 20/20/20 class. This is my own twist on the classic format and Saturday mornings feel like the perfect time for it. We begin with mobility and flexibility work to wake the body up gently, move into strength training with weights, and finish with mat-based mobility and stretching to leave everyone feeling strong, energised, and reset for the weekend.

And of course, the mingle afterwards is always such a highlight for me. As we only do the Move & Mingle mornings every 6–8 weeks after the Saturday 9am class, it makes those catch-ups even more special. I don’t often get enough time during the week to properly catch up with everyone, so having the chance to chat and hear how you’re all getting on really means a lot.

A big thank you as well for all the feedback on the Espresso Mocha Protein Balls — they clearly went down a treat! As someone who doesn’t actually drink coffee, I was completely relying on your taste buds, so I’m very grateful for the positive reviews.

I’d experimented with coffee flavours before, but this version finally felt just right. So, as requested, here’s the recipe.

Espresso Mocha Protein Balls

Makes 14 balls

• Calories: Approximately 72 kcal per ball

• Protein: 3.6g

• Carbohydrates: 5.5g

• Healthy Fats: 4g

• Fibre: 2g

Ingredients

• 1 scoop whey protein

• 5 Medjool dates

• 1 tbsp black cocoa powder

• 1 tbsp cacao powder (or dark plain chocolate powder)

• 2 tbsp chia seeds

• 1 tbsp linseeds

• 1 tsp coffee extract

• 50g ground almonds

• 1 tsp black cocoa powder mixed with desiccated coconut for rolling (optional)

Method

1. Add all of the dry ingredients to a food processor and blend together.

2. Transfer the mixture to a bowl and gradually add a little instant black coffee until the mixture comes together.

3. Leave the mixture to rest for at least 30 minutes (longer if possible) to allow the chia seeds to expand.

4. Roll into 14 bite-sized balls.

5. Roll in desiccated coconut and black cocoa powder if desired.
   

If you’d prefer not to coat the balls, simply make the mixture slightly firmer so they hold their shape well.

No baking, very simple, and incredibly satisfying.

Thank you again for coming along, for bringing friends, for staying afterwards to chat, and for continuing to make these Move & Mingle mornings such a supportive and welcoming part of our little community.

If you make the protein balls at home, let me know how you get on — and whether they pass the coffee-lover test too!