St Thomas January YMCA Recipes

Sunshine Greek Yogurt Vegetable Dip

  • 1 cup greek yogurt
  • ½ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon honey
  • ¼ teaspoon salt

In a bowl, scoop 1 cup of greek yogurt.  

Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt.

Stir with a spatula until well combined, and then serve with fresh cut vegetables.  

Turkey and provolone focaccia with spinach and red pepper aioli  2x recipe, 1 per group

  • 14 pieces of focaccia bread
  • 14 slices of turkey
  • 14 slices of provolone cheese
  • 1 1/2 cups red pepper aioli 
  • 1 litre of spinach
  • 28 olives

Spread about 1-2 tablespoons of red pepper aioli on each piece of bread.  On the top half of the bread, place a small handful of spinach. On the bottom half of the bread, place one piece of turkey and once piece of provolone cheese.  

Close up the sandwiches and cut in half into a triangle.  Place one olive on a skewer and place into the sandwich to hold it together.  Place on a tray and serve.

Vegetable Confetti Cream Cheese Roll Ups 

  • 4 pieces of lavash bread (alternately use 1-2 wraps)
  • 1 cup cream cheese, room temperature
  • 1 red pepper, diced very finely
  • 1 cup of broccoli, diced very finely
  • 1 small carrot, peeled and grated
  • 1/2 cucumber, diced very finely
  • 2 pieces of green onion, cut very finely with scissors

Chop all vegetables very finely using a safe chopper, and cut green onions into thin rounds with scissors.  Mix together in a bowl to make vegetable “confetti”.

Take a piece of wrap and lay it out on a cutting board.  Spread about 1/4 cup of cream cheese all over the bread evenly, leaving a 1/2 inch border.  

Sprinkle 1/4 of the vegetable mixture evenly all over the cream cheese.  

Starting at the end of the wrap that does not have the 1/2 inch border, roll the bread up tightly, creating a spiral shape.

Cut the bread into 1 inch thick pinwheels, and place on a tray to serve. 

Strawberry Chia Lemonade 

  • 6 cups water 
  • 3 tablespoons chia seeds
  • 2 cups strawberries
  • Juice of 6 lemons
  • 1/3 cup honey

Start by mixing 2 cups of water with the chia seeds in a pitcher. Stir, and then set aside 

Add the strawberries and 4 cups of the non chia seed water to blender and blend until the strawberries are completely pureed. Add the lemon juice and honey and blend once more briefly to mix everything together.

Add the chia water to the lemonade and stir to combine.

Egg Salad Sandwiches with Pickle and Lettuce 


For the sandwiches:

  • 20 pieces of bread 
  • 2 cups sliced bread-and-butter pickles
  • 2 heads butter head lettuce

For egg salad: 

  • 15 hard-boiled eggs, grated
  • 1 cup mayonnaise
  • ¼ cup dijon mustard
  • green onions x ½ bunch thinly sliced
  • salt and pepper to taste


Grate hard boiled eggs on a large cheese grater into a large bowl.

Stir together eggs, mayonnaise, mustard, chives, salt, and pepper in a large bowl.

Open bread. Fill with egg salad; top with pickles and lettuce.

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