YMCA Healthy Living Magazine, powered by n4 food and health Autumn 2019 | Page 9

LYNDI COHEN KATE FREEMAN
Lyndi is an Australian dietitian and best-selling author of
the book The Nude Nutritionist. After a decade of dieting
Lyndi realised she didn’t want to spend the rest of her life
obsessed with food or having to start again every Monday.
So she quit diets and over time, lost 20kg. For more free
recipes go to www.lyndicohen.com Kate is a registered nutritionist who is passionate about
providing honest, simple nutrition advice and doing it in
such a way that inspires and motivates you to make
positive lifestyle changes to achieve your health and
nutritional goals. Find our more about Kate at
www.healthyeatinghub.com.au
HEALTHY SNACK RECIPES
BRUSSELS SPROUT
CRISPS
the leaves. Place leaves in a small
bowl. Tip:  As you get closer  into  the
middle, chop a little more stem to get
the most leaves. You can also chop up
the remaining inner bits and add to the
mix. They won’t crisp like the leaves
but they do still taste delicious. 
Serves: 2
Ingredients
6 to 8 Brussels sprouts
1 tablespoons of extra virgin
olive oil
¼ teaspoon of salt
1 teaspoon chilli flakes
(optional)
3 Once you’ve removed as many leaves
as possible, add oil, sprinkle with salt
and chilli and toss well. Feel free to
use your hands to make sure the
leaves are coated. 
Method
1 Heat oven to 180°C. 
Trim
2
the
Brussels
sprout
stems
to
separate and remove
4 Place leaves on lined baking tray.
GOJI CHOC
OAT SLICE
Bake for 10 minutes or until crispy.
Method
Serves: 24
Ingredients
1 Preheat oven to 180°C. Line an
½ cup wholemeal self-raising
flour
½ cup wholemeal flour
1 cup rolled oats
2
/ 3 cup shredded coconut
1
/ 3 cup brown sugar
1
/ 3 cup raisins
1
/ 3 cup goji berries or
additional 1/3 cup raisins
½ cup dark choc chips
½ cup seeds (sunflower,
pumpkin, linseed)
1 egg, lightly beaten
1
/ 3 cup milk
125g butter, melted
oven tray with baking paper,
allowing it to overhang.
2 Add both the flours, oats,
coconut, brown sugar, raisins,
goji berries, choc chips and
seeds to a large mixing bowl
and stir to combine.
3 Make a well in the centre and
add the egg, milk and melted
butter. Use a wooden spoon
and stir until well combined.
Evenly spread and press the
mixture into the oven tray and
smooth the top.
4 Bake in the oven for 18 minutes.
Allow to completely cool in the
fridge before slicing into 24
portion sizes and serving.
AUTUMN 2019 YMCA HEALTHY LIVING MAGAZINE
9