Team Fave Recipes
Food is one of life's true pleasures. I love eating well and knowing my body is getting the best possible fuel. Here at Sensi Bikinis, we're constantly on the lookout for fun, new, in-season recipes and snacks to keep our energy levels high and our taste buds dancing.
Here are four of our all time favorite, go-to recipes from Sensi, Team Manager Victoria, and Team athletes Aicacia and Kim.
Photo and recipe courtesy of Deliciously Ella, one of my favorite food bloggers who puts an emphasis on how delicious and easy healthy, plant-based foods can be.
Makes 15 – 20 balls, depending on size
-1 cup of medjool dates
-3/4 cup of almonds
-3/4 cup of walnuts or any other nut
-2 tablespoons of chia seeds
-2 tablespoons of ground flax seed
-1 tablespoon of coconut oil
-1 tablespoon of hemp protein powder
-1 tablespoon of raw cacao powder
Place the almonds, walnuts, ground flax seed and chia seeds in your food processor. Blend for 1 minute, until a flour forms and the nuts have crumbled.
Pit the dates and then add the remaining ingredients. Blend for another minute until a sticky dough forms.
Use your hands to roll the mixture into little balls, place in a bowl and store in the fridge.
Great travel snacks, afternoon pick me ups or when you're craving a sweet treat but don't want the slump that comes after eating sugar.
Creamy Carrot & Parsnip Soup
One of the things I love about fall is the return of soup-making weathe! This one is always nourishing and has a lovely color and texture. When I want it to be extra warming (or I feel a cold coming on), I double up on the ginger in the recipe!
-4 tbsp butter (or coconut oil, if you want to make it vegan)
-1 large onion, chopped
-1 lb carrots, chopped
-2 large parsnips, chopped
-1 Tbsp grated ginger
-1 tsp orange zest
-2 1/2 cups vegetable stock
-1/2 cup light cream (optional, it comes out perfectly velvety without it!)
-salt and pepper
Melt the butter or oil in a large pan over low heat. Add the onion and cook, stirring, for 3 minutes or until lightly softened. Add the carrot and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes (until the vegetables have softened a little). Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the heat, cover the pan, and simmer for 30-35 minutes (until the vegetables are tender). Remove the soup from heat and let cool for 10 minutes.
Transfer the soup to a food processor or blender and process until smooth (I do this in two batches in a Vitamix). Return the soup to the pan, stir in the cream if you're using it, and season to taste with salt and pepper. Serve with a garnish of fresh herbs of your choice (I like cilantro) and/or a spoonful of greek yogurt!
Crustless Mini Quiches
-6 pasture-raised organic eggs
-1/2 cup cooked, diced ham, bacon, pork sausage, chicken sausage, or meat substitute (optional)
-1/2 cup diced yellow onion
-1/2 cup diced bell pepper
-1/4 cup diced tomato
-1 cup fresh or frozen greens (kale, spinach, collards, etc.)
-Sea salt and pepper to taste
-1 Tbsp coconut oil
-Hot sauce (optional)
Preheat oven to 350. Grease a muffin pan with nonstick spray.
Saute onion, bell pepper, tomato, and greens in coconut oil over medium heat. Meanwhile, whisk eggs in a medium bowl. Add S&P. Stir in sauteed veggies.
Fill muffin tins 3/4 of the way to the top (makes 6 large or 12 small quiches).
Bake for 10-15 minutes for small or 15-20 minutes for large quiches. You may need to check on the quiches at the end to make sure they are cooked through.
Pop out and let cool. Serve immediately or refrigerate for a grab-and-go treat!
- Green onion, organic ham, collards
- Roasted red pepper, onion, garlic, sauteed chard, asparagus
- Green chile, bacon, green onion, tabasco
- Spinach, sun dried tomato, black olive, oregano, garlic
- Roasted red pepper, shallot, spinach, kale, Buddy’s sausage
Feel Good Hearty Granola Bars
Recipe courtesy of Oh She Glows
As an exercise specialist, it is my job to get people moving, and keep them moving. This is an easy to make, lower-glycemic index energy bar recipe that I LOVE and use on a regular basis. These bars are delicious and are sweetened with bananas, rather than cane sugar. What a great little treat during training or when on the road!
-1.5 cups mashed ripe banana (about 3 medium/large bananas)
-1 teaspoon pure vanilla extract
-2 cups rolled oats (use certified gluten-free if necessary)
-1/2-3/4 cup dried cherries, chopped (I use 3/4 cup)
-1/2 cup walnuts, chopped
-1/2 cup sunflower seeds
-1/2 cup pepita seeds (shelled pumpkin seeds)
-1/2 cup sliced almonds
-1/4 cup hulled hemp seeds
-1 teaspoon cinnamon
-1/4 teaspoon pink Himalayan salt or fine grain sea salt, or to taste
Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5" x 12.5") and line with a piece of parchment paper so the bars are easier to lift out.
In a large bowl, mash the banana until smooth. Stir in the vanilla.
Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
Chop the walnuts and cherries and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.
Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even. Use a pastry roller to smooth out if desired.
Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins.
Slice into bars once they are cool.
I like to substitute the individual nuts measurements for 2 cups of trail mix (your choice)! Rather than 2 cups of oats, I like to do one cup of chocolate protein powder, one cup of oats. Add a bit of dark chocolate and you're on your way to one delicious bar!