Vision Recipe of the Week
Breakfast champion dishes that will allow you to nourish and go.
Easy Baked Beans
For you sporty sisters who dig a more savory dish, this recipe will be right up your alley. This one sure beats the store bought variety, and if we may say so, is far more delicious. The beauty of this recipe is you can whip it up in a flash. We like to cook a big batch the night before, heat it up in the morning and go. It is also works great for those nights where you have no dinner plans, and want to work with what you’ve got in the pantry.
Overnight Oats
Overnight oats are becoming a go-to breakfast staple for the busy sporty sister. Not only is it 100% healthy, you can prepare it the night before, store it in a cute jar in the fridge overnight, and grab it and go in the morning. The best thing about overnight oats is the versatility factor. You can layer it with oats or quinoa, add your fave fruit, and sprinkle a medley of nuts and seeds on top (we used toasted buckwheat)
Quinoa Porridge
Porridge is like a big, comforting hug to your insides. It is the ideal dish to nourish with in the AM and will provide you with sustainable energy to kickstart your active day. Quinoa porridge is the perfect option for those gluten free girls out there. Just like the overnight oats, you can pour the contents in a container or jar and take it to work with you. Add you favourite fruit or sprinkle some chia seeds on top for a health booster breaky.
Thank you Lorna Jane for these delicious breakfast recipes. More nourishing recipes can be found on their website. Enjoy!
Vision Recipe of the Week
Chipotle Turkey Butternut Chili
Ingredients:
2 cup Low Sodium Chicken Broth
3/4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Onion Powder
1 tsp, ground Oregano
1/4 tsp Black Pepper
3 clove Garlic
1.25 cup, chopped Onions
3 large Scallions
1 lb Butternut Winter Squash
1/2 cup Trader Joe’s Fire Roasted Diced Tomatoes
99% Fat Free Extra Lean Ground Turkey Breast ( I use Empire Kosher Organic)
3/4 cup Trader Joe’s 17 Dried Bean Medley (other grocery stores also sell this medley)
1 Red Bell Pepper, chopped
3/4 cup Trader Joe’s Organic Tomato Sauce
Directions:
In a skillet, cook the turkey meat until it is no longer pink. While it is cooking, place everything except the garlic, onions, scallions and red pepper into the crock pot. Once the turkey is cooked, place that into the crock pot. Sauté the garlic, onions, scallions and red pepper until the onions are soft and add that to the crock pot. Cook on HIGH for 4 hours. Feel free to sprinkle with parmesan cheese or as I did, avocado slices!!
ENJOY!!
Carrie Gabriel MS, RD – Vision Nutritionist
Vision Recipe of the Week
Choc Pumpkin & Walnut Brownie
What you’ll need:
500g pumpkin
500g almond meal
1 cup dates
½ tsp. bi-carb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts
How To Make It:
Prepare the pumpkin puree at least an hour in advance.
Chop the pumpkin into small pieces, then steam or boil until soft.
Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpkin.
Preheat oven to 320F. Temper the chocolate over a bay marie, ensuring the bowl containing the chocolate is not touching the water.
In a saucepan, heat the dates with a dash of hot water. After the dates melt a little, take it off heat and then add the bi-carb soda.
Combine all ingredients into a bowl. You can either spread the mix onto a lined baking tray or roll into little balls and make little individual brownies.
Cook in the 320F oven for 10-15 minutes or until the brownies are firm to touch.
Thank you Lorna Jane for this delicious fall pumpkin recipe. More nourishing recipes can be found on their website.
Enjoy!
Vision Recipe of the Week
Breakfast champion dishes that will allow you to nourish and go.
Easy Baked Beans
For you sporty sisters who dig a more savory dish, this recipe will be right up your alley. This one sure beats the store bought variety, and if we may say so, is far more delicious. The beauty of this recipe is you can whip it up in a flash. We like to cook a big batch the night before, heat it up in the morning and go. It is also works great for those nights where you have no dinner plans, and want to work with what you’ve got in the pantry.
Overnight Oats
Overnight oats are becoming a go-to breakfast staple for the busy sporty sister. Not only is it 100% healthy, you can prepare it the night before, store it in a cute jar in the fridge overnight, and grab it and go in the morning. The best thing about overnight oats is the versatility factor. You can layer it with oats or quinoa, add your fave fruit, and sprinkle a medley of nuts and seeds on top (we used toasted buckwheat)
Quinoa Porridge
Porridge is like a big, comforting hug to your insides. It is the ideal dish to nourish with in the AM and will provide you with sustainable energy to kickstart your active day. Quinoa porridge is the perfect option for those gluten free girls out there. Just like the overnight oats, you can pour the contents in a container or jar and take it to work with you. Add you favourite fruit or sprinkle some chia seeds on top for a health booster breaky.
Thank you Lorna Jane for these delicious breakfast recipes. More nourishing recipes can be found on their website. Enjoy!
Vision Recipe of the Week
Chipotle Turkey Butternut Chili
Ingredients:
2 cup Low Sodium Chicken Broth
3/4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Onion Powder
1 tsp, ground Oregano
1/4 tsp Black Pepper
3 clove Garlic
1.25 cup, chopped Onions
3 large Scallions
1 lb Butternut Winter Squash
1/2 cup Trader Joe’s Fire Roasted Diced Tomatoes
99% Fat Free Extra Lean Ground Turkey Breast ( I use Empire Kosher Organic)
3/4 cup Trader Joe’s 17 Dried Bean Medley (other grocery stores also sell this medley)
1 Red Bell Pepper, chopped
3/4 cup Trader Joe’s Organic Tomato Sauce
Directions:
In a skillet, cook the turkey meat until it is no longer pink. While it is cooking, place everything except the garlic, onions, scallions and red pepper into the crock pot. Once the turkey is cooked, place that into the crock pot. Sauté the garlic, onions, scallions and red pepper until the onions are soft and add that to the crock pot. Cook on HIGH for 4 hours. Feel free to sprinkle with parmesan cheese or as I did, avocado slices!!
ENJOY!!
Carrie Gabriel MS, RD – Vision Nutritionist
Vision Recipe of the Week
Choc Pumpkin & Walnut Brownie
What you’ll need:
500g pumpkin
500g almond meal
1 cup dates
½ tsp. bi-carb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts
How To Make It:
Prepare the pumpkin puree at least an hour in advance.
Chop the pumpkin into small pieces, then steam or boil until soft.
Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpkin.
Preheat oven to 320F. Temper the chocolate over a bay marie, ensuring the bowl containing the chocolate is not touching the water.
In a saucepan, heat the dates with a dash of hot water. After the dates melt a little, take it off heat and then add the bi-carb soda.
Combine all ingredients into a bowl. You can either spread the mix onto a lined baking tray or roll into little balls and make little individual brownies.
Cook in the 320F oven for 10-15 minutes or until the brownies are firm to touch.
Thank you Lorna Jane for this delicious fall pumpkin recipe. More nourishing recipes can be found on their website.
Enjoy!
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