While the days are slowly growing longer and brighter, we still have to contend with winter’s chill. Fortunately, our “brainy” registered dietitians from UHN’s Epilepsy Diet Clinic, Debra MacGarvie, and UHN’s Stroke Prevention Clinic, Rim Mouhaffel, have shared some of their favourite sweet recipes to cozy up to, with a blanket and a favourite TV show.
Banana bread
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup low fat plain yogurt
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1 cup mashed banana (about 2-3 medium bananas)
Directions
- Preheat oven to 350 degrees.
- Combine the dry ingredients (flour, baking soda and baking powder) in a bowl
- In a separate mixing bowl, blend together sugar, eggs, yogurt, oil, vanilla and bananas
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Add in a sprinkle of “fun” ingredients like chocolate chips or walnuts, if desired.
- Pour batter into a lined 9 by 5 inch loaf pan
- Bake for 1 hour (or until a toothpick inserted into the centre comes out clean)
This recipe is adapted from Dietitians of Canada – Great Food Fast by Bev Callaghan, RD and Lynn Roblin, RD.
High protein apple overnight oats
Ingredients
- 1 and 1/4 cup unsweetened soy milk
- 1/2 cup rolled oats
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup textured vegetable protein (TVP)*
- 2 tbsp peanut butter powder*
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 apple, diced
- 1 tsp vanilla
- 1/2 tsp cinnamon
Ingredient Notes*:
- Peanut butter powder can be substituted with vanilla protein powder or left out
- If your local grocery store doesn’t carry textured vegetable protein, feel free to leave it out
Preparation
- Mix all of the ingredients and transfer to an air-tight container
- Refrigerate for at least 4 hours. Add the other half of the diced apple pieces on top before enjoying.
This recipe is adapted from High Protein Apple Overnight Oats by Elsa Rochette, originally published on TeamNutrition.ca.
Oatmeal chocolate chip cookies
Ingredients
- 1/4 cup non-hydrogenated margarine
- 1 cup brown sugar
- 2 large egg whites
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (these can be replaced with raisins, dried cranberries, or small candy pieces)
Directions
- Preheat oven to 350 degrees.
- Blend together margarine and brown sugar in a bowl until light and fluffy. Add egg whites and vanilla and mix until smooth.
- In a medium bowl, combine the dry ingredients (all-purpose flour, whole wheat flour, oats, baking soda and salt). Slowly add the dry mixture into the sugar-butter mixture to avoid lumps. Fold the chocolate chips into the batter.
- Line a baking tray with a sheet of parchment paper
- Place small scoops of the dough onto the baking tray and lightly pat with your fingers to flatten. Bake for 10 to 12 minutes, or until golden around the edges. Place on a cooling rack and enjoy.
This recipe is adapted from Everyone’s Favourite Oatmeal Chocolate Chip Cookie by Julie Stephenson, RD, published on sndpc.ca.
Which nutrition month recipe was your favourite? Take a picture of your meal and tag us on social media @UHNfoundation.
