Victorian Institute of Sport scholarship holder and Tokyo Olympian Jemima Montag teaches us all how to cook 'Buckwheat Crepes, Two Ways'.
"They're super simple and a great pre or post training meal and can make people excited about getting some extra veggies in their day". Montag says.
Buckwheat crepes, is a great snack that provides nutritious carbs, protein and all the benefits of vegetables (or fruit). This includes dietary fibre, vitamins, minerals and anti-oxidants.
You can find what ingredients you'll require and the method below:
Buckwheat Crepes, Two Ways
For the crepes: 1cup buckwheat flour, 1 pinch baking powder, 2 cups water
Sweet filling: 1 banana, a few berries, maple syrup, 1tbsp nut butter
Savoury filling: 1 egg, 1/2 avocado, 1 tomato, handful spinach, 1/2 carrot, 1/4 red onion
1. Fire up a non-stick pan
2. Place flour, baking powder and water in a bowl and whisk with a fork until smooth
3. Pour batter onto hot pan and twist pan around to create a large thin crepe circle
4. Flip once bubbles appear
5. Slide onto plate, fill with desired fillings, wrap up and enjoy!
This week is National Nutrition Week, providing a time to reflect on our own nutrition and consider if we are achieving balance and meeting our needs for optimal health and performance. The focus for this year’s Nutrition week is “Get more veg in your life”.
Take the challenge of eating 5 vegetables every day this Nutrition Week and then see if you can extend it beyond the week. It could be as simple as adding an extra cup of vegetables at dinner, trying a new veggie or new recipe and/or snacking on vegetables between your meals.
Visit Nutrition Australia’s Try for 5 website HERE, aimed at getting more Aussies eating vegetables. You’ll find recipes, tips, hacks, and resources to help you increase your veggie intake.