YMCA Healthy Living Magazine, powered by n4 food and health Summer 2019 | Page 14

RACHEL ANANIN GABRIELLE MASTON
Rachel (aka The Seasonal Dietitian) is a dietitian
who loves seasonal produce, good food and
nature. To learn more visit
www.theseasonaldietitian.com Gabrielle is a dietitian, nutritionist and exercise
physiologist, who is passionate about helping help
people achieve optimal health through food and
movement. Find out more at gabriellemaston.com
COOL HEALTHY SUMMER TREATS:
PEACH YOGHURT POPSICLES
Serves: 6
Method
Ingredients 1 Chop the peach and banana into small cubes that will fit into
1 peach
1 banana
2 cups plain yoghurt
6 popsicle moulds 2 Put a dollop of yoghurt into each mould.
the popsicle moulds.
3 Put a layer of chopped peaches on top of the yoghurt layer.
4 Alternate the layers between yoghurt, peach and banana
until you finish on a yoghurt layer 1cm from the top of the
mould (to leave room for the popsicle stick).
5 Push the popsicle sticks into the moulds.
6 Put the popsicles on the tray and into the freezer until set.
7 To release the popsicles from the moulds, run them under
hot water until you can pull the popsicle out easily.
8 Enjoy it as a healthy snack, dessert or even for breakfast!
BANANA CUBES
Makes: 12
Ingredients
½ cup unsalted
pistachios
2 large bananas
1 cup plain natural
yoghurt
½ cup skim milk
30g LSA or ground
almonds
Method
1 Place pistachios in a blender
and blend.
2 Remove and place into ice
cube tray.
3 Place bananas, yoghurt, and
milk into blender, and mix until
smooth.
4 Evenly distribute into your ice
cube tray, making sure the
pistachios are covered.
5 Place in freezer overnight.
6 Serve the banana cubes ice
cold.
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YMCA HEALTHY LIVING MAGAZINE SUMMER 2019