Welcome to the next installment of Junior Viking News!
Please note the Newsletter is posted online fortnightly
Thank you to those families who chose to take the Cabury chocolates home to sell for the Club.
Return date for the chocolates is Round 9 - 24 June.
Please return them to each Team Manager
(not siblings Team Manager or Committee please)
Jordan Dalipis - Heartland Award
Astin Kirk - Numero Uno Pizza Award
Sam Goodin - Hangar 1one2 Milkshake Award
Rico Grego - Numero Uno Pizza Award
Xavier Rietveld - Hangar 1one2 Milkshake Award
Tom Hately - Numero Uno Pizza Award
Jezza - Hangar 1one2 Milkshake Award
Callum Tucker - Heartland Award
Casey Giles-Homes - Kit Kat Award
Lucas Beckwith - Numero Uno Award
Vaughn Bisby - Hanger1one2 Milkshake Award
Adrian "Boomer" Bond - Kit Kat Award
Devon "Diesel" Camilleri - Kit Kat Award (Devon has a broken arm but still comes to support the team)
Fion O'Ttoole - Numero Uno Pizza Award
Thomas Goostry - Heartland Award
Blake Chacs (with Coach Gordon) - Hangar 1one2 Milkshake Award
Tegan Sortino - Both the Heartland and Numero Uno Pizza Award
Matt Boicos - Numero Uno PIzza Award (no photo supplied)
Billy Minett - Numero Uno Pizza Award (no photo supplied)
Brodie Hicks - Numero Uno Pizza Award
(Please note - If you would like your child's photo shared, please email firstname.lastname@example.org)
Congratulations to Ryley Giles-Holmes from the under 12s for reaching his 50 game milestone on Mothers Day. Well Done Ryley!
If you are not considering purchasing the Entertainment Book the kids brought home last week, please return it to your Team Manager at the next Training for return to the Fundraiser.
Your assistance is appreciated!
Pre-game Snack Attack!
This week's snack will make a 'berry' good pre-game energy booster!
Blueberry Oatmeal Breakfast Bars
This blueberry oatmeal breakfast bar recipe makes 12 deliciously chewy bars that are a good source of vitamin C and vitamin K. They are packed full of complex carbohydrates to keep your energy levels up all day which makes them perfect for breakfast or even a snack.
Prep: 10 mins
Cook: 15 mins
1 Banana, mashed.
50g Light brown sugar.
4 tbsp Honey.
50g Coconut oil, melted.
2 tbsp Sunflower seeds.
2 tbsp Pumpkin seeds.
2 tbsp Flaxseed.
1. Pre-heat oven to 160°C/140°C Fan and line a baking tray with parchment paper. In a large bowl, mix together banana, sugar, honey and coconut oil until well combined. Add the oats and mix through. Add the blueberries and gently fold into mixture.
2. Spoon mixture onto prepared tray, flatten mixture down with your hands until evenly spread. Sprinkle the top with the seeds then gently press them in with your hands to make sure they stick.
3. Bake for 12-15 minutes, then remove from the oven and leave to cool slightly before cutting into bars.
Leave to cool completely then enjoy.
Quote of the Week