Eating healthy, being well – a visit to Rogers TV

November 14, 2017
Eating healthy, being well – a visit to Rogers TV

Rogers TV in London, Ontario welcomed Our Clinic’s Nurse Concierge, Holly Oliviera and dietitian Andrea Fennell for a discussion about healthy eating, lipo laser and the collaborative services at Our Clinic. Andrea created some delicious breakfast snacks. See the recipes below. 

Green Smoothie

Makes 1 serving (~25g protein)


  • 1 Handful of Spinach
  • ½ Frozen Banana
  • 3 tablespoons Hemp Hearts
  • 1 tablespoon Nut butter (i.e. almond or pumpkin seed)
  • 1 teaspoon Spirulina
  • 1 teaspoon Maca Powder
  • 1 ½ cups Unsweetened Almond Milk
  • ½ teaspoon Pumpkin Spice
  • 1 tablespoon Ground Flaxseed
  • ½ cup Frozen Blueberries
  • ¼ Avocado


Blend all ingredients in a high-speed blender until smooth. Adjust the amount of added almond milk based on how thin or thick you prefer your smoothie. 


Hemp Seed Breakfast Cookies 

Makes 18 cookies


  • 3 ripe bananas, mashed
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ cup Walnuts OR Brazil nuts, chopped finely
  • 1 cup rolled oats
  • ¾ cup oat flour (can use food processor to make from rolled oats)
  • ½ cup hemp hearts
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon ground flaxseed
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger powder
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt


  1. Preheat the oven to 350°F. Line baking sheet with parchment paper.
  2. In a medium bowl, mash the banana until smooth. Mix in egg, melted coconut oil, honey, and vanilla. Set wet ingredients aside.
  3. In a large bowl, mix together the remaining ingredients (chopped walnuts or brazil    nuts, oats, oat flour, hemp hearts, shredded coconut, ground flaxseed, cinnamon,    nutmeg, ginger powder, baking powder and sea salt). After dry ingredients are mixed, add in wet ingredients.
  4. Spoon a heaping tablespoon onto pan for each cookie and flatten using wet hands.
  5. Bake for 10 to 15 minutes, until lightly golden along the edges.

This recipe can also be made into bars: 

  1. Preheat the oven to 350°F. Line a large rectangular baking dish with a piece of   parchment paper (with overhang) so the bars are easier to remove.
  2. Follow Steps 2-3 above.
  3. Spoon the mixture into the prepared dish. With lightly wet hands, smooth out until   even and uniform. Press down on the dough until compacted.
  4. Bake for 20 to 25 minutes, until firm and lightly golden along the edges.
  5. Once cool, slice into bars. Leftovers can be wrapped up and stored at room   temperature for up to a week. *Try to avoid storing in fridge or freezer as they may dry out.

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