YMCA Healthy Living Magazine, powered by n4 food and health Autumn 2018 | Page 10

HEIDI SZE ANNA-JANE DEBENHAM & ALEXANDRA PARKER
Heidi is a Dietitian and Nutritionist with a passion for
helping people have fun with their food, enjoy eating
good food and learn how to make the most nourishing
meals for their body. Find out more at
applesundermybed.com Anna-Jane and Alexandra are the co-founders of nutrition
consulting business, The Biting Truth. Anna has worked
across both industry and private practice dietetics settings,
helping individuals achieve optimised health through good
nutrition. To learn more visit www.thebitingtruth.com
BREAKFAST RECIPES:
BREAKFAST PIE
Serves: 1-2
*Prepare the filling the night
before
Ingredients
Method
1 *Mix the oats, chia seeds, milk, yoghurt,
maple and cinnamon in a container and
place in the fridge overnight.
Filling Ingredients*
1
/ 3 cup rolled oats
1 tablespoon chia seeds
1 tablespoon milk
170g thick Greek yoghurt
½ tablespoon pure maple syrup
¼ teaspoon ground cinnamon 2 In the morning, pre-heat the oven to 180°C.
Crust Ingredients
¼ cup almonds (unsalted),
roughly chopped
¼ cup bran
1 Medjool date, pitted
½ tablespoon honey
1-2 teaspoons water 4 Pour out the almond bran mixture and press into a circular pie/tart dish (approximately
Addition
1 peach (you can use any fruit
here, e.g. apple, pear, banana,
fresh berries, but if using berries
you can omit the cooking step)
Toast your chopped almonds and bran in the
hot oven for approximately 10 minutes until toasty and fragrant.
3 In a food processor, pulse the toasted almonds and bran with the pitted date until the
date is finely chopped (do not over-blend, you still want some crunchy whole bits).
Add the honey and one teaspoon water, and pulse to combine. Add more water if
necessary but be sure to not create a wet mixture.
13cm x 13cm) with a removable base. Alternatively just use any small dish you
desire, however you may not get the ‘pretty pie look’ if you can’t remove the sides.
Use moist fingers here when pressing the mixture in the dish and up the sides just a
touch. The base won’t be too moist and it will crumble, but that’s what you want – a
bit of crunch! Just shape it as best you can.
5 Cook the peach slices in a non-stick pan over medium heat for one to two minutes each
side until caramelised. Place two thirds of the cooked peach slices on top of the crust.
At this point you can remove the sides from your dish so that only the base remains (the
crust will be too fragile to remove the base, unless you’re supremely stealthy!).
6 Spoon the overnight oat/yoghurt mixture delicately over your peach-lined crust and
smooth the sides and surface. Arrange the remaining cooked peach slices over the
top and serve.
STUFFED PORTOBELLO
MUSHROOMS
Serves: 2
Ingredients
4 large Portobello mushrooms
1 punnet of grape tomatoes,
quartered
½ Spanish onion, diced
Avocado
Pine nuts
Balsamic vinegar
Extra virgin olive oil
Basil
Chorizo (optional)
Pepper, to taste
10
YMCA HEALTHY LIVING MAGAZINE AUTUMN 2018
Method
1 On a baking tray, stuff mushrooms with tomatoes,
onion, chorizo, pine nuts and drizzle with extra
virgin olive oil.
2 Heat oven to 180°C and bake stuffed mushrooms
for 15 minutes.
3 Take out of oven, top with fresh basil, drizzle with
balsamic vinegar and season with pepper to taste.
4 Enjoy with smashed avocado.
For those with allergies or intolerances this recipe is
both gluten and dairy free