AUTHORS
LEANNE WARD, APD
Leanne Ward is a dietitian and sports dietitian known as
The Fitness Dietitian. Check her podcast: Leanne Ward
Nutrition. Website: leanneward.com.au Instagram: @
the_fitness_dietitian Facebook: @thefitnessdietitian
Tik Tok: @leanne_ward_nutrition
SALLY ANDERSON
Sally is a Brisbane-based Advanced Sports Dietitian
& Exercise Physiologist, assisting athletes of all
abilities to create their best performance, through
fine-tuning their nutrition habits and practices. Find
out more at appletozucchini.com.au
EASY, HEALTHY PEANUT
BUTTER PROTEIN BALLS
Makes: 13 balls
After a satisfying wholegrain snack? Then look no further than these easy
peasy protein balls.
INGREDIENTS
METHOD
1 1 /4 cups rolled oats
1
/ 3 cup natural peanut
butter
1
/ 2 cup vanilla protein
powder (or
evaporated milk)
2 tbsp chia seeds
1 tsp cinnamon
1
/ 3 cup warm water
CHOC ‘N’ SPICE OAT BARS
Sick and tired of highly processed and packaged muesli bars? Try these delicious
choc ‘n’ spice bars that tick so many boxes in the taste of wholegrains and gut
health stakes!
1. Place all the ingredients into
a bowl (except the water)
and stir to combine.
2. Add the warm water and
mix well (you can use your
hands or a spoon).
3. Roll into 13 balls.
4. Enjoy!
5. Refrigerate leftovers or you
can freeze them if you
won’t eat them within
a week.
WINTER RECIPES WINTER 2020
Makes: 24 small squares/bites
INGREDIENTS
9 fresh Medjool dates
(~130g)
1 1 / 3 cups dried
apricots (140g)
2 tsp cinnamon
150g oats
Juice + pulp of 1
NOTES
large orange (~170g)
30g extra virgin olive oil
60g roasted pecans
1 tsp vanilla
30g/3 squares Lindt
70% dark chocolate
} Use other roasted nuts if you don’t have
pecans at hand.
} If you like a bit of tang, reduce orange juice
+ pulp to 140g, and add 30g lemon juice.
} Cut & freeze in an airtight container if you
want to store.
METHOD
1. Preheat oven to 180°C, line
a brownie/slice tin with
baking paper.
2. Add dates and dried apricots
to a high-powered blender,
and process to a rough
chop consistency.
3. Add remaining dry ingredients
– pulse until you get a rough
muesli bar consistency.
4. Add wet ingredients and mix
on low speed until combined.
5. Spoon mixture into brownie tin,
using the back of a spoon/
spatula to press down firmly
into the corners.
6. Bake for 35mins, or
until golden brown.
7. Melt chocolate using
the double-saucepan
method and spread to
make a thin crust over
the bar. Cut
once cooled.
YMCA HEALTHY LIVING MAGAZINE 5