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Banana blueberry matcha bread

Banana blueberry matcha bread

This easily digestible treat is great after practice & reheats well for toast in the morning. We made a vegan version that was inspired by 365cleaneats creator Minako Umehara, but flax eggs can be easily replaced with 1-2 regular eggs.

GF, V, DF, lowfodmap

Ingredients for 9x15cm loaf-pan

Make first: 1 flax egg (mix 1 Tbsp. ground flax seed meal + 2.5 Tbsp. water and set aside)


3/4 cup rice/potato flour blend & 2 Tbsp. tapioca starch (or equal amount King Arthur GF) flour blend)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp pink salt

1/4 tsp cardamom powder or 1/2 teaspoon cinnamon

(Sift these well)


1 tsp lemon juice

4 Tbsp maple syrup

2 Tbsp. olive oil

3/4 cup almond milk or plant milk

2 ripe bananas

2 large handfuls of blueberries

1 Tbsp matcha powder

Chocolate chips (optional)

(1) Preheat oven to 180⁰C. Line a loaf pan with parchment paper. (2) Place banana into a large bowl and mash it with a fork. Add flax egg and rest of the wet ingredients and mix well. (3) In the same bowl, add the sifted dry ingredients, matcha powder, blueberries and chocolate chips. Mix until just combined. Don’t over-mix. (4) Pour the butter into the prepared pan evenly. (5) Bake it for 35-40 minutes or until well baked.

Cool & slice

Sprinkle a few blueberries over the top


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