YMCA Healthy Living Magazine, powered by n4 food and health Summer 2017

SUSIE BURRELL, APD CHRISTINA GLITSOS APD Susie is an Accredited Practising Dietitian and an ambassador for Australian Bananas. To learn more visit www.n4foodandhealth.com or www.australianbananas.com.au Christina is a Sydney-based Accredited Practising Dietitian who’s worked with a diverse range of people and recognises the real-world challenges we all face in trying to lead a healthy lifestyle. To learn more about Christina visit www.squashnutritionblog.com or www.n4foodandhealth.com RECIPES: FRUIT AND NUT BITES by Christina Glitsos Enjoy a tasty, portable bite that will help keep your healthy snacking on track. Makes: 30 balls Ingredients • • • • • • • • • • • Method 100g almonds 100g walnuts 100g pistachio nuts 50g rolled oats 2 /3 cup (100g) dried apricots, chopped 8 fresh dates, pitted ½ cup (200g) pitted prunes, chopped 2 tablespoons sesame seeds 2 tablespoons cacao (or cocoa powder) 1 cup (90g) desiccated coconut To coat, extra cacao and coconut 1 Dry roast the almonds, walnuts and pistachio nuts in the oven or on the stove, until lightly toasted and fragrant. Place in a food processor and whiz until finely chopped. 2 Add the remaining ingredients to the food processor, and whiz for two to three minutes. Test the mixture by squeezing a small amount in your hand – if it doesn’t stick together, you may need to add a tablespoon of warm water and whiz again. 3 Roll into tablespoon-sized balls, then roll in cacao or coconut. Keep in the fridge for up to two weeks. BANANA MUFFINS by Susie Burrell If you’re looking for an occasional treat then give this sweet and healthy bananabased snack a try. Makes: 12 Ingredients • • • • • • • • 1½ cups self raising flour 1 /3 cup brown sugar ¼ cup LSA mix ½ cup rolled oats 4 ripe bananas, mashed 1 egg 1 /3 cup canola oil 1 teaspoon cinnamon Method 1 Preheat oven to 180°C and grease a 12-hole deep muffin pan. 2 Put flour and brown sugar into a bowl then add LSA mix and oats. 3 In a separate bowl, add bananas, egg and oil. 4 Combine the two bowls and mix lightly. Be careful not to overmix, the mixture should be quite dry. If too runny add more flour. 5 Pour mixture into muffin tin and sprinkle with cinnamon. 6 Bake for 15 mins then allow tin to cool. Serve. NUTRITION INFORMATION PER SERVE • Energy: 837kJ / 200 cals • Carbohydrates: 26g • Protein: 4g 10 YMCA HEALTHY LIVING MAGAZINE SUMMER 2017 • Fat: 8g • Fibre: 2g

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