Tina's Recipes

One thing I love to do is bake. This can be a difficult love since baking delicious goods usually equals a lot of fat and calories. So, my challenge is to try healthier options for foods that my family and I love, but not pay the price. Below will be pictures and recipes for these foods.

 

If you have any favourite recipes, feel free to email them to us at fenelonathletics@gmail.com.

Strawberry-Rhubarb Jam

Strawberry Rhubarb Jam - Big picture has the jam on my homemade buns.

NOTE: Click here for the original recipe. They say that it is sugar-free, but that isn't really true. The strawberries and honey are high in natural sugar. But at least we are not adding refined sugar.

 

I put an * in front of any of personal comments that I have made.

 

Ingredients
  • 4 cups chopped rhubarb
  • 4 cups chopped strawberries
  • 1 cup honey
  • 2 Tablespoons lemon juice
  • 2 packages liquid pectin

 

Instructions
  1. Wash and sterilize six 250ml or three 500ml jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer. Prepare a hot water canning bath and keep jars hot in the water while you make the jam.
  2. Place rhubarb, strawberries, honey and lemon juice in a large, heavy bottomed pot over medium high heat. Bring to a boil, stirring often, and cook for ten minutes. Fruit will disintegrate as the juices are released and the mixture will bubble quite furiously. *Note: this was a messy process! Don't be surprised if the mixture splutters and goes all over the place. Well worth the mess though.
  3. Remove from heat and stir in the two packages of liquid pectin. Return to the burner and cook for another seven minutes, stirring often. Skim foam off the top of the jam if it forms. *I didn't have any foam appear.
  4. Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
  5. Using a proper jar lifter, immerse jars in hot water bath, and boil rapidly for ten minutes. Remove from bath and place on a towel on the counter to cool overnight. Store in a cool, dark place. *I don't have a 'proper jar lifter'. I used oven mitts to retrieve the jars out of the pot.
No saturated fat. No cholesterol. Very low in sodium. Very high in vitamin C. High in natural sugar. Note, that 16g is just a little over a tablespoon in serving.

Tina's Lite Banana Muffins

Tina's Lite Banana Muffins - Note that no sugar is added, but high in natural sugar from bananas.

Ingredients

 

  • 2 eggs beaten
  • 4 very ripe bananas
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup wheat germ
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon

 

Directions

Preheat oven to 350 degrees. 

Spray muffin pan with non-stick cooking spray. 

In medium bowl, mix wet ingredients.

In medium bowl, mix dry ingredients.

Stir wet mixture into dry mixture.

Pour into cups right to the top. Makes about 10 - 11 muffins. Nutrition information on the right is based on 11 muffins.

Bake for 22 - 25 minutes.

Oma's Bread with a Healthier Twist

Oma gave me her favourite bread recipe to use with a bread maker. I put a healthier twist in it by using whole wheat flour and adding flax & chia seeds.
Serving size is 1 bun or 1 slice of bread, based on estimation of 24 buns or 24 slices of bread (from 2 loaves). These values also include flax & chia seeds.

Ingredients

 

  • 1 1/2 cups warm water
  • 2 tbsp oil
  • 2 cups of whole wheat flour
  • 2 cups of all purpose flour
  • 2 tbsp flax seeds (optional)
  • 2 tbsp chia seeds (optional)
  • 1 tsp salt
  • 2 tsp sugar
  • 2tsp instant yeast

 

Directions

 

Preheat oven to 375 degrees.

 

Put ingredients in bread machine in the order given above.

 

After approximately 5 - 10 minutes check the consistency for two wet or too dry. Add a bit more flour if too wet or add a bit more water if too dry.

 

If your bread maker has a dough setting, have it on. If not, like myself, I watch the dough rising in the machine - depending on the machine this could be about 30 minutes after the machine is turned on. When dough is close to the top, take it out.

 

Kneed the dough a bit. If making buns, roll it out, cut them out and put on a baking sheet with parchment paper. If making bread, cut in half for two loaves and put in greased pans (I prefer to use non-stick cooking spray).

 

Let the dough rise (buns/bread) for half hour on the baking sheets or in pans.

 

Bake bread for about 45 - 60 minutes.

Bake buns for about 20 minutes.

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