Fuel Your Body

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Food is a pleasure, but it is also how we fuel our bodies and energize ourselves so we are able to get the most out of our days, and out of class.

Here are some of our favourite recipes that provide tons of protein, healthy fats, and complex carbohydrates to keep you pliéing all day long!

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Smoothies!

The best thing about smoothies is that they can be made out of so many different things.

Like berries? Combine the following in a blender:

·      A couple handfuls of your favourite berries*

·      A spoonful or two of plain Greek yogurt

·      A couple of cups of juice or coconut water

·      Optional: hemp hearts, chia seeds, flax seeds, etc.

·      Like sneaking veggies in wherever you can? Add a couple handfuls of baby spinach or kale

*If using fresh berries instead of frozen ones add a cup of ice cubes to ensure your smoothie is nice and cold.

Is chocolate more your thing? Blend together:

·      Half a cup of oats

·      A cup of ice cubes

·      A couple cups of either plain or chocolate milk (cow, almond, soy, etc.)

·      A spoonful or two of smooth peanut butter

·      Cocoa powder to taste

·      Optional: hemp hearts, chia seeds, flax seeds, etc.

·      Chocolate compliments fruit beautifully, add a banana and/or a few strawberries for an extra boost!

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 Bowls are having a moment right now and it’s because they are delicious. They can also be easily tweaked to suit whoever is making them, so get creative!

This moroccan bowl recipe has been slightly modified from the original from Occasionally Eggs:

http://www.occasionallyeggs.com/2018/01/moroccan-chickpea-quinoa-and-sweet.html?spref=pi

For the bowl:

·      1/2 cup dry quinoa/rice

·      2 small sweet potatoes

·      1 cup cooked chickpeas

·      1 cup rucola/ baby spinach/ kale

·      A spoonful or two of olive oil

·      Pomegranate pips and pumpkin seeds for toppings

·      Spices to taste (salt, pepper, onion/garlic powder, ginger, cumin, cinnamon, etc.)

Cook the quinoa or rice and set aside (use chicken or vegetable broth instead of water for added flavour)

Cook the sweet potatoes by tossing in olive oil and preferred spices and either roasting in the oven at 400F for 30-35 minutes, or until soft and browned or on the stove top until tender.

For the Orange Ginger Vinaigrette:

·      3 tablespoons olive oil

·      Juice and zest from 1 orange

·      1/2 teaspoon fresh grated ginger

·      Salt and pepper to taste

·      Optional: spoonful of harissa

Place all of the ingredients into a jar or bowl and mix until fully combined. Any leftover vinaigrette will keep in the fridge for up to three days. 

Finally; assemble! This bowl can be served warm or cold.

 

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Brussel sprouts are often misunderstood. But they can be a really tasty and an easy side dish for any meal!

Simply cut each sprout in half and toss in olive oil.

You can keep it simple by adding just salt and pepper, or sweeten the dish by also adding a spoonful or two of maple syrup or balsamic vinegar.

The seasoned sprout halves can either be roasted in the oven at 350F for 20 minutes or until tender, or on the stovetop.

 

Lets get exploring new flavours, experimenting with old favourites, and putting your own spin on things!

Love from the Ballet Barre Works team, we’ll see you fuelled and ready to go at the barre!

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