LIVERPOOL – Shoppers at the Superstore in Liverpool will be given lots of opportunities to gain valuable health information at an upcoming wellness fair.
Held on the main shopping floor, wellness fair organizer and registered dietitian Hayley Ewing says customers can get information from different businesses in the area to improve their health. Booths will be set up highlighting various activities that are available in the community about how to improve their health with information on nutritious food, fitness, and more.
Customers will be able to walk around the store and visit the many stations. She says there will also be samples, prizes and raffles.
“We had a similar Wellness Fair in Bridgewater on Feb. 17, with 300 people in attendance,” says Ewing.
There is no registration required and the event is completely free for both vendors and customers. It will be held on March 23 and run from 11 a.m. until 3 p.m.
The Liverpool Superstore has a few other free upcoming workshops, and unlike the wellness fair, these require pre-registration. Sessions include living well with diabetes on March 29, an adult cooking class on March 25, and a kids’ cooking class on March 13 and 16.
“These sessions are always available,” says Ewing, “and are personalized with one-on-one nutrition counselling to help individuals realize and reach their health goals.”
Stop into the Liverpool Superstore to learn more, she said.
Participants will be able to pick up cooking tips like recipes for these healthy muffins at the wellness fair.
Vegan Coconut Kefir Banana Muffins
Makes: 12 muffins
Prep time: 15 minutes
Cook time: 30 minutes
Dairy-free coconut milk kefir lends that slight tanginess to the batter you’d normally get from buttermilk, so you’d never know these moist muffins were vegan. For the best texture, stir the batter just until the flour is no longer visible – over mixing crushes air bubbles, which results in dense muffins.
Per serving (1 muffin): 212 calories, fat 7 g (6 g of which is saturated), sodium 361 mg, carbohydrate 35 g, fibre 2 g, sugars 18 g, protein 2 g
● 2 cups (500 mL) all-purpose flour
● 1 cup (250 mL) granulated sugar
● 1 cup (250 mL) unsweetened shredded coconut
● 2 tsp (10 mL) baking soda
● 1 tsp (5 mL) baking powder
● 1/2 tsp (2 mL) salt
● 2 ripe bananas, mashed
● 1-½ cups (375 mL) PC Dairy-Free Kefir Probiotic Fermented Coconut Milk
● 1/4 cup (50 mL) PC Cold-Pressed Liquid Coconut Oil
● 1 tsp (5 mL) PC Pure Vanilla Extract
1. Preheat oven to 350°F (180°C). Mist 12-count muffin tin with cooking spray. Set aside.
2. Whisk together flour, sugar, shredded coconut, baking soda, baking powder and salt in large bowl. Set aside.
3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain.
4. Divide among wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean, about 30 minutes. Let cool in muffin tin 15 minutes.
Chef’s Tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to 1 month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. Thaw muffins in the fridge overnight, or microwave straight from frozen until warmed through, 20 to 30 seconds.
Recipe courtesy of Hayley Ewing, In-Store Dietitian with Liverpool Superstore
For more nutrition tips or to book an appointment with Hayley, call 902-521-4261, email Hayley.Ewing@Loblaw.ca or visit her on Facebook at Hayley Ewing, Registered Dietitian