Canadian Olympic Medalist Christine Sinclair Gets Cracking

June 25, 2021

There’s a reason Olympic medalist and Get Cracking spokesperson Christine Sinclair often fuels up with eggs: they’re quick, tasty and nutritious! She’s shared with us the steps to making one of her favourite dishes, Boiled Egg Snack Packs, below. —Noa Nichol

Boiled Egg Snack Packs

Beyond their taste and health benefits, these boiled egg snack packs are also super portable and can easily be made ahead of time. This makes them a great option to pack with you to work or school, or to keep in your fridge when you need something to satisfy your hunger. A snack that’s quick, tasty, and nutritious? Yes please! Make sure you try all the flavours.

Greek Snack Pack
2 hardboiled eggs, peeled
20 g pita slices, cut into triangles
1/4 cucumber, chopped lengthwise
1/4 large bell pepper, chopped lengthwise
5 green olives
2 tbsp (30 mL) tzatziki

Canadian Snack Pack
2 hardboiled eggs, peeled
6 whole wheat crackers
2 tbsp (30 mL) pecan halves
4 cubes cheddar cheese
3 strawberries
2 tbsp (30 mL) blueberries

Asian Snack Pack
2 hardboiled eggs, peeled
1/2 cup (125 mL) snap peas or edamame
15 rice crackers
2 tbsp (30 mL) peanuts

Mexican Snack Pack
2 hardboiled eggs, peeled
1/2 a small avocado
5 cherry tomatoes
2 tbsp (30 mL) salsa
10 corn chips

Assemble snack packs by placing ingredients into meal prep containers. Keep snack packs refrigerated. If packing for work or school, boxes should not be kept out of the fridge for longer than 2 hours. Notes: Use an insulated lunch bag and ice pack if needed. Place avocado face down or squeeze lime juice overtop to prevent browning.



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