YMCA Winter 2020 - Page 5

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