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Ride & Wine – PEC Training Camp
July 27, 2020
HEAL Fall Nutrition Reset+
September 14, 2020
August 19, 2020

I was first introduced to Beth at the Running Room over 10 years ago.  I’ve had the pleasure of sharing my nutrition knowledge with her through these clinics as well as through private and group HEAL programs.  Beth has had tremendous success with her nutrition and fitness by being able to focus and prioritize her eating habits.

“Thank you once again for an inspiring session. I am happy to say that since the May session I have lost 17 pounds and feel quite prepared to continue eating this way on my own. I am running better, sleeping better, thinking more clearly.  I love the topics and the recipes.  Thank you so much. You are always a tremendous resource for me!”

– Beth Agro, Toronto

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1 Comment

  1. HEAL Fall Nutrition Reset+ | Healthy Eating Active Living™ says:
    September 15, 2020 at 6:01 am

    […] Still not sure? Send me an email with your questions. And don’t forget to check out Beth’s success with previous versions of the Reset! […]

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Healthy Eating Active Living

2 days ago

Healthy Eating Active Living

#tacotuesday #fishtacos #whatsfordinner fish tacos with baked haddock, leeks, carrots, red pepper, celery, paprika, chilli pepper, garlic, salt and pepper and a little salsa. Topped with cilantro, lime mango and smashed avocado. De-Lish! #healtoronto

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Healthy Eating Active Living

3 days ago

Healthy Eating Active Living

Check out this recipe for National Banana Bread Day. Oats, zucchini, walnuts and hemp help elevate this sweet treat to meal status!Toronto Triathlon Festival#healtoronto#eatyourveggiesIt’s #NationalBananaBreadDay and we’re celebrating with a modern twist on an old fave.Here’s TTF friend Tara Postnikoff’s (Healthy Eating Active Living) go-to recipe for a quick breakfast or pre-workout snack.Tara P loves this Banana Zucchini Oatmeal Bread because it’s gluten free, it incorporates a vegetable, has very little sugar, and is dense and hearty due to the walnuts and hemp seeds.Here’s the recipe. Enjoy! Ingredients:2 cups Quick Oats2 cups Oat Milk (unsweetened) or other non-dairy milk or water.25 cup Melted coconut oil.25 cup Pure maple syrup4 Large eggs.33 cup Coconut Flour1 cup Zucchini, grated Or Carrot, grated1 Banana, mashed2 tsp Baking powder1 tsp Baking soda1 tsp Sea Salt1 tsp Cinnamont tsp Turmeric.5 tsp Nutmeg.5 tsp Ground ginger.75 cup Crushed walnuts or other nuts2 tbsp Hemp seeds.5 cup Dark Chocolate Chips (Optional).25 cup Unsweetened Coconut Flakes (Optional)Instructions:– Pre-heat oven to 350F– Mix 2 cups oats and 2 cups non-dairy milk together and let sit for at least an hour.– In a separate bowl combine melted but not hot coconut oil, maple syrup and 4 eggs. Mash in ripe banana. Combine this bowl with the oat/milk mixture.– In another bowl combine all the dry ingredients, and add to liquid ingredients and mix well.– Add grated zucchini or carrot and remainder of optional items (dark chocolate chips, nuts).– Pour into 8 X 8 or similar shape greased baking dish and bake for 45-50 mins until cooked through. Allow to cool on baking rack before eating.

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