March is Nutrition month
Join LivNorth on Optimal for some live virtual sessions
March 9 – Nutrition 101
March 16 – Overnight Oats
Click the link below to find out more information on each session and time
As a member of the WCP Fitness Centre, you can sign up for Optimal for free by clicking here
Andrea is a Registered Dietitian, Yoga Teacher, and Nutrition Therapist. Growing up, Andrea was drawn to the field of nutrition as a competitive adolescent athlete who also struggled with her relationship with food and body. She pursued a Bachelor’s of Science in Nutrition degree through Acadia University in Nova Scotia in hopes to find freedom with food and to teach others to do the same. She went on to become a Registered Dietitian with the College of Dietitians of Alberta. Throughout her career, Andrea has helped hundreds of people regain their confidence around food, fuel their bodies for work and play, and have fun while doing it. Andrea is a firm believer in a healthy relationship with food and body as a foundation to finding health in all areas of life. As a Yoga Teacher, Andrea’s nutrition philosophy is rooted in mindfulness and joy. She believes that food should be a source of fuel, diverse flavours, and a source of connection and pleasure. Her areas of expertise include digestive health and gut disorders, heart health, sports nutrition, relationship with food, and autoimmune conditions. When Andrea isn’t counselling clients or teaching a yoga class she loves to travel, escape to the mountains, try new recipes, practice her handstand and tend to her plant babies.
Member Initial Consultation (1 hour) : $165.00+ GST
Non Member Initial Consultation $175.00+GST
Member Follow Up (45 Mins): $120.00+GST
Non Member Follow Up: $130.00 + GST
Package including Initial Consultation and 3 Follow Ups: Member $525.00 + GST | Non Member $565.00 + GST
Try out one of Andrea’s Tasty Recipes!
Easy Blender Banana Oat Pancakes
Makes 8-10 (depending on size)
1 1/2 cups rolled oat (gluten free if necessary)
1 1/2 tsp baking powder
1 tsp cinnamon
2 large ripe bananas (with brown spots works best!)
1 tbsp maple syrup or honey
1 egg ( or flax egg: combine 1 tbsp ground flax with 3 tbsp water and let sit for 5 minutes)
1 cup milk (almond, coconut, or cow’s milk all work great)
1 tsp vanilla
pinch of salt
coconut oil or butter for cooking
Optional add-ins: chocolate chips, blueberries, nuts
Add all ingredients into a blender (except for coconut oil/butter and optional add-ins) and blend until smooth.
Stir in optional add-ins, if using. If mixture has become too thick, stir in 1 tbsp of milk.
Heat skillet or griddle over medium heat. Melt one teaspoon or two of coconut oil or butter in pan.
Pour approximately 1/4 cup of batter per pancake to pan. Cook for 2-3 minutes until top is bubbly and bottom is golden, flip and cook for 1-2 more minutes until cooked through. Repeat until all pancakes have been cooked.
Serve with maple syrup, sliced bananas, yogurt, chopped nuts, or desired toppings. Leftovers (if there are any!) can be refrigerated and frozen. Pop into the toaster to reheat.