HQ Field Trip Sports Nutrition Recipes Oct 9, 10, 2018

Has your class come to Growing Chefs! Headquarters this Fall to learn about Sports Nutrition and are you looking for a recipe to recreate at home? YOU ARE IN THE RIGHT PLACE!  See below for all of the recipes from our Fall Sports Nutrition Field Trips - and HAVE FUN cooking!


Chia Pudding

6 Tablespoons chia seeds
2 cups unsweetened coconut milk
1/2 teaspoon vanilla extract
1 Tablespoon maple syrup, honey or sweetener of choice (optional)

In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so. When ready to serve, divide the mixture between two bowls, top the pudding with berries and or granola and enjoy!

3 tablespoons vegan butter
4 tablespoons maple syrup
1/2 cup pumpkin seeds
1 tablespoon shredded coconut
3 tablespoons craisins
3 tablespoons honey
2 tablespoons sunflower seeds
1 1/4 teaspoons ground cinnamon
2 cups old-fashioned rolled oats

In nonstick skillet, melt coconut oil into syrup over medium. Add next 6 ingredients and 1/2 tsp. salt. Cook, stirring, 2 minutes. Add oats and cook, stirring, until golden, 5 minutes. Transfer to baking sheet to cool.


Sweet potato, pepper, and kale frittata

1 sweet potato, grated

1 red pepper, small dice

1 small onion, small dice

1⁄2 bunch kale, veins removed and thinly chopped

1 teaspoon smoked paprika

1/2 cup nutritional yeast

12 eggs

Salt and pepper to taste

1⁄4 cup olive oil

In a large bowl, whisk together the eggs with smoked paprika and salt and pepper to taste and set aside.

Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat, and add onions, and sweet potatoes. Cook about 5 minutes, then add red peppers. Continue cooking until sweet potatoes are well cooked and onions and peppers are very soft, about 8 minutes. Add kale and continue cooking about 4 minutes until kale is softened and wilted.

Turn heat down to low and add eggs. Mix around in the pan until thoroughly mixed with vegetables and then sprinkle nutritional yeast all over mixture and stir.

Let sit until eggs are cooked through, then carefully flip pan upside down onto a clean cutting board.

Cut frittata into slices like a pizza. 


Blueberry and lemon thyme smoothie

1 cup 2% milk or almond milk

1 cup frozen blueberries

1/2 cup diced banana

1/4  cup plain greek yogurt

1/2 tsp freshly grated lemon zest

1/8 tsp fresh thyme

1 tsp honey or agave

2 Tbsp ground flax


Blend all ingredients until smooth.




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 Urban Harvest Landscape
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