YMCA Healthy Living Magazine, powered by n4 food and health Autumn 2019 | Page 10

EMILY COMMERFORD LORNA GARDEN
Emily is an Accredited Practising Dietitian and
Accredited Sports Dietitian. As founder of Melbourne
Nutrition Services Emily is on a mission to take the fear
and confusion out of eating. Learn more at
www.melbournenutrition.com.au Lorna is a dietitian, nutritionist, and sports dietitian with
a passion for ‘fit food’ – whole, fresh, sustainably
produced food that nourishes, inspires, energises and
creates a healthy body and mind. For more fit food go
to www.hippyluxe.com
HEALTHY SNACK RECIPES
BANANA &
BLUEBERRY BREAD
Serves: 16
Ingredients
1 tablespoon butter/margarine to line
tin
1 tablespoon plain flour
3 bananas, mashed
2 eggs
1 cup low fat natural Greek yoghurt
1 teaspoon vanilla bean paste
1¾ cups plain wholemeal flour
1 tablespoon baking powder
½ cup brown sugar
1 tablespoon chia seeds
1 tablespoon linseeds
pinch of salt
1½ cups fresh or frozen blueberries,
defrosted
1 tablespoon rolled oats
1 tablespoon shredded coconut
Method
1 Pre-heat the oven to
180°C and line two
medium-sized loaf tins
with butter/margarine
and plain flour.
2 In a mixing bowl, add the mashed banana, eggs, yoghurt and vanilla and stir
until well combined – don’t worry, it’s supposed to be lumpy!
3 In a separate bowl sift the wholemeal flour and baking powder, then add the
sugar, seeds and salt and combine.
4 Make a well in the centre then gradually add the wet mixture to the dry mixture,
and stir until just combined. Add blueberries.
5 Pour mixture into prepared tins and bake in the oven for one hour or until the
oats are golden brown and an inserted skewer comes out clean.
6 Let stand for 10 to 15 minutes, then turn out onto a wire rack to cool.
POWER BALLS
Makes: 12
Ingredients
8 fresh dates
½ cup raw cashews
½ cup raw pecans
½ tablespoons raw cacao
1 teaspoon vanilla extract
1 teaspoon coconut oil
Desiccated/shredded coconut,
finely chopped pistachios or raw
cacao to coat
Method
1 Blend all the ingredients in a food
processor, except coconut/
pistachios, until the mix becomes a
breadcrumb-like consistency.
2 With damp hands, roll into walnut-
sized balls.
3 Roll balls in coconut, pistachios or
raw cacao.
4 Refrigerate until ready to eat.
Tip: You can make lots of variations of these using different nuts (e.g. almonds,
macadamias, pistachios, walnuts) and dried fruit (raisins, sultanas, apricots,
cranberries). Try using chia seed or poppy seeds for a crunchy coating.
10
YMCA HEALTHY LIVING MAGAZINE AUTUMN 2019