Making the Extraordinary seem Ordinary


Below are the recipes recommended by the nutritionist Samantha McGuire who had an excellent presentation to the Stingrays swimmers on November 14th.


Grilled Banana, Nut Butter and Maple Toast –
Banana pancakes
Pumpkin Pie Overnight Oats
Breakfast Bar
Sam’s Hearty Oatmeal
Pumpkin Tarts
Homemade Maple Granola
Baked Oatmeal Bars
Overnight Muesli with Apricots & Pecans


Blueberry Coconut Pecan Breakfast “Cookies”
Quinoa Banana Bread Breakfast Cookies
Good Day Breakfast Cookies
Bake-free Chocolate Oat Cookies
Hemp Cocoa Bites
Chocolate No-Bake Macaroons
Oatmeal Blueberry Muffins
Flourless Chocolate Muffins
Chocolate Peanut Butter Oatmeal Balls
Quick and Healthy Granola Bars
Banana Almond Butter Muffins


Avocado Deviled Eggs
Baked Sweet Potatoes Stuffed with Chickpea Chili
Hearty Squash Stew
Crispy Roasted Chili Lime Chickpeas
Cucumber Avocado Rolls
Protein Breakfast Wraps
Quinoa with Roasted Vegetables
Roasted Root Vegetables
Toasted Coconut Fruit & Quinoa Salad with Pineapple Lime Dressing
Summer Veggie Bake
Vegetarian Chili
Quinoa Avocado Spinach Power Salad
Spinach and Wild Rice Salad


Banana coconut parfait
Apple Strudel
Chocolate Peanut Butter Avocado Pudding
Healthy Peanut Butter Chocolate Fudge

Emma Postlethwaite's Famous Bok Choy Salad

Bok choy (use baby bok choy in the bag if the regular stuff doesn't look fresh!)
Green onions
3/4 cup oil
2 Tbsp soya sauce
3 packages of Ramon noodles
1/2 cup Sugar
6 Tbsp Vinegar
Boil liquids and sugar
Fry Ramon with butter and ramon seasonings and sliced almonds
Add cherry tomatoes or red peppers to your liking

Chocolate-pretzel stovetop granola bars

Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats, stirring often, until browned, 4-5 minutes. Set aside.
Stir 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar is dissolves. Remove from heat and stir in oats, 3/4 cup each rice crispies, chopped pretzels and 2 tablespoons of flax seeds until combined.
Scrape into a greased 8x8 inch baking dish. Smooth top, then sprinkle with 1/3 cup chocolate chips. Refrigerate until firm, about 30mins. Cut into bars. Let stand at room temperature 5 mins before serving. Keeps well, refrigerated in a resealable plastic bag, up to 1 week.

Makes 18 bars/ great source of fibre and delicious!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.