Chelsea Perkins is making a bit of a name for herself in the local community for her 'Conscious Yogi’ Yoga Classes. Chelsea has lived in the Takapuna/Belmont area for quite a few years and is a qualified Personal Trainer and Yoga Instructor with over 13 years experience in the fitness, health and wellness industry. She is passionate about sharing the gift of yoga with her community. Chelsea also works full time for a property development company over the bridge. She lists her hobbies and interests as hosting friends and family over a good meal, yoga, music, reading, training, meditation and always looking for the next adventure. This year she has taken on a difficult project which has been to get Channel Magazine publisher Aidan Bennett in to Yoga. He has become a regular at her Conscious Yogi Tuesday and Thursday evening Yoga classes at the Takapuna Bridge Club. Chelsea shared one of her favourite recipes with Aidan in August, Oat Muffins – her 'healthy take' on muffins.

AIDAN BENNETT: What is your recipe and where did it originate from?
CHELSEA PERKINS: My recipe "Oat Muffins" is a healthy take on muffins. I first came across this recipe when training for a Figure Competition, it was given to me by coach as a savoir for those sweet cravings.
 
AB: What’s the secret to making this recipe work?
CP: Allowing yourself to judge the consistency of the mixture and adjust aaccordingly.
 
AB: Why did you choose this recipe?
CP: I have a terrible sweet tooth and these muffins are great to have on hand.
 
AB: What do you love about cooking and baking?
CP: Sharing and enjoying my creations with others

AB: Self taught, or did you have a cooking mentor?
CP: When baking I tend to always follow a recipe, but when cooking I am more of a  use whatever is in the fridge or pantry as inspiration to create as I cook.
 
AB: What’s the biggest disaster you’ve had in the kitchen?
CP: Forgetting the baking powder in a cake recipe and ending up with a very flat cake!
 
AB: What’s your favourite cuisine?
CP: I love Asian fusion. So fresh and delicious.
 
AB: What foodie spots do you and and your partner enjoy visiting locally?
CP: We love Tok Tok, Madam Woo, Mulan, Taste and Mimosa.
 
AB: If you could dine anywhere in the world, where would it be and why?
CP: Vietnam - have never been, but had many friends and family who have visited and they have simply raved about the food.
 
Ingredients
2 cups of oats
1 heaped tsp baking soda
Pinch of salt
1/3 cup of Natvia (100% natural sweetener)
2-3 Egg whites
100-150ml of almond milk
Fruit - enough to taste. Diced if necessary e.g. banana I have used blueberries in this recipe
Option: To add some dark chocolate bits, these would be added when combining the we & dry mixture
 
Method
1. Pre-heat oven at 150-160 degrees on fan bake
2. Mix all dry ingredients together in a bowl
3. In a separate bowl mix all wet ingredients and chosen fruit
4. Combine wet & dry ingredients. Mix well
5. Empty mixture into non-stick muffin tray
6. Bake for 15-20 minutes
7. Keep refrigerated once cooled.

To find out more about Chelsea's Yoga classes, visit 'Conscious Yogi NZ' on Facebook.