In this week’s episode…

  • I’ll discuss breaking those annoying patterns of sabotage
  • I’ll chat with Michelle about how fad diets can be addicting
  • I’ll give you the low down on BCAAs and why, when and how to use them
  • I’ll share a delicious, plant-based, granola recipe everyone will love
  • I’ll help you improve your prehab with this simple shift in focus
  • And I’ll help you maximize this oh so important movement pattern! 


Lemon Tahini Granola

Makes 8 Servings

4 tbsp. water
1⁄4 cup (40g) pitted dates
4 tbsp. tahini
1 tsp. vanilla extract
2 tbsp. lemon juice
zest from 1 lemon
2 cups (160g) rolled oats
1⁄4 cup (30g) pumpkin seeds 1⁄4 cup (40g) almonds
1⁄4 cup (30g) pecans
1 tbsp. chia seeds
1 tbsp. poppy seeds
1 tbsp. shredded coconut
1 tsp. ground cinnamon


I love to eat this with even greek yogurt to boost protein. And sometimes to pack an extra protein punch, I’ll even mix my yogurt with protein powder before topping with the granola

You can do this even with a coconut or other non-dairy yogurt and vegan protein powder as well!

Preheat the oven to 320°F (160°C). Line a baking sheet with baking paper.

Blend 1 tablespoon of water with the pitted dates. The amount of water you need will depend on how dry your dates are, so start with 1 tablespoon and add more as required.

Add the date paste, tahini, vanilla extract, lemon juice and lemon zest to a large bowl, and mix until well combined. If your paste is very thick add 1 tablespoon of water to thin it. It should be easy to mix but thicker than cake batter.

Add the rolled oats, nuts, seeds, coconut and cinnamon. Mix well to combine and transfer the granola to the baking sheet. Spread it out into an even layer and press down with a spatula.

Bake in the hot oven for 15 minutes, then carefully flip over and continue to bake for a further 10-15 minutes until golden brown, being careful not to burn the granola.

Remove the baking sheet from the oven and set it aside on a wire rack to cool. The granola will firm up into crunchy pieces as it cools.

15 minutes to prep. 30 minutes to cook


238 calories

13 g Fat

25 g Carbs

8 g Protein