Coconut Banana Bread

Adding protein powder to this banana bread brings a tropical flavour and an extra protein boost!  

 
 

Coconut Banana Bread

Ingredients:

  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1 scoop Genuine Health fermented vegan proteins+ coconut flavour
  • 2 very ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 4 eggs, whisked
  • 2 tsp vanilla extract
  • Unsweetened shredded coconut

Directions:

  1. Preheat oven to 350
  2. Combine all the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients.
  3. Then add the wet to the dry ingredients.
  4. Pour batter into a greased loaf pan and sprinkle with shredded coconut
  5. Bake for 40-45 minutes or until a fork inserted into the middle comes out clean
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Healthy Nutella

Confession time: I used to be a Nutella addict. I seriously would go through about jar per week by eating it directly out of the jar with a spoon. I knew it wasn’t the best for me but I didn’t realize how bad! Well I guess I should have known, given suagr is the first ingredient! Two tablespoons of Nutella contain 21 grams of sugar, the equivalent of 5 teaspoons of sugar! I was just blinded by love for the chocolatey goodness! Well good news is, you can enjoy the chocolately hazelnut goodness with this healthified version!

 
 

Healthy Nutella

 Ingredients:

  • 2 cups hazelnuts
  • ¼ cup cacao powder
  • ¼ cup pure maple syrup
  • 1 tbsp vanilla extract
  • Pinch of sea salt
  • ¼ cup – ½ cup almond (or milk of choice) to thin out

Directions:

  1. Preheat oven to 400°
  2. Roast hazelnuts for 6-8 minutes. Watch them closely so they do not burn
  3. Let them cool slightly and rub them together in a paper towel to get the skins off
  4. Place nuts in food processor and blend until becomes a smooth butter
  5. Add all other ingredients and blend until all combined
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Warming Turmeric Ginger Latte

I have been drinking this latte all winter. It is super warming due to the spices and turmeric and ginger are super healing anti-inflammatory foods. 

 
 

Warming Turmeric Ginger Latte

Ingredients:

  • 1-2 cups of boiling water
  • ¼ tsp turmeric powder or 1 inch piece of fresh turmeric root
  • 1 tsp ground ginger or 1-2 inch piece of ginger root
  • ½ tsp cinnamon
  • 1 tbsp of coconut oil or coconut butter (for extra creaminess)
  • 1 tsp raw honey

Directions:

  1. Place all ingredients except for the honey in a high speed blender and blend until frothy (about 1 minute)
  2. Pour into your favourite mug and add honey to taste once water has cooled down slightly*

*raw honey should never be put directly into boiling water as it denatures it and therefore all the amazing antibacterial, antioxidant, immune boosting benefits you get from it being raw are lost

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Sweet Potato Crust Quiche

 
 

Sweet Potato Crust Quiche

Ingredients:

  • 2 medium sweet potatoes, cut thinly (I used a mandolin slicer to make them super thin)
  • 8 eggs
  • 1 small onion, diced
  • 1 garlic clove, minced  
  • 1 bell pepper, diced
  • 1 cup sliced mushrooms
  • 2 cups spinach
  • Olive oil
  • Sea salt and pepper to taste

Directions:

  1. Preheat oven to 375
  2. Arrange sweet potato a circular pattern to form a “crust” for the quiche in a pie dish or circular pan (I used my cast iron skillet). You will want the sweet potato to overlap slighlty as it will shrink as it cooks.
  3. Drizzle sweet potato with olive oil and salt and pepper
  4. Bake for 20 minutes
  5. While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat.
  6. Cook until the onion and garlic are soft and fragrant
  7. Add the mushrooms and bell pepper and cook until soft and add spinach last and cook for 2-3 minutes until wilted  
  8. In a bowl, beat eggs and combine with veggie mixture
  9. Pour over the sweet potato crust, and place back in the oven
  10. Bake for 30-40 minutes or until egg sets. Remove from heat and allow to cool for a few minutes before cutting
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Chocolate Peppermint Crinkle Cookies

These Peppermint Chocolate Crinkle Cookies are a delicious and healthy holiday cookie recipe for mint chocolate lovers! If you are not a chocolate peppermint fan, omit the peppermint extract and you will have a healthier version of classic crinkle cookies ready for the holiday season! 

 
 

Chocolate Peppermint Crinkle Cookies

Ingredients: 

  • 1 cup almond flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp peppermint extract
  • ¼ cup coconut palm sugar
  • ¼ cup coconut flour

Directions: 

  1. Pre-heat oven to 350F.
  2. In a large bowl, combine almond flour, cocoa powder, baking powder and salt. Mix well.
  3. In a small bowl, combine eggs, maple syrup, coconut oil and peppermint extract.
  4. Add wet mixture to dry and mix well.
  5. Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll, about 20 minutes.
  6. Using a table spoon, measure even amounts of dough and roll in your hands to form balls.
  7. Mix coconut sugar and flour together
  8. Roll dough balls in sugar + coconut flour mixture and place on a parchment lined baking tray
  9. Bake for 15 minutes until cookies crack. At this point, cookies might look undercooked. Just leave them on the baking sheet until they cool completely and they will firm up as they cool
  10. Enjoy! 

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Healthy Ginger Snaps

My mom makes the absolute best ginger cookies. I do not know what she does to them but they are seriously the best I have ever tasted (yes, better than Starbucks Ginger Molasses Cookies). My aunt swears she has a secret ingedient and won't tell anyone the actual recipe because they only turn out when she makes them! 

Though these ginger snaps do not compare to hers, they are a pretty darn good alternative, free of refined sugar, flour and oil! 

 
 

Healthy Ginger Snaps

Ingredients:  

  • 1/4 Cup Coconut Oil, melted
  • 1 Egg
  • 1.5 Cups Almond Flour
  • 1/4 Cup Coconut Flour
  • 1 Cup Coconut sugar + more for rolling
  •  2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ginger powder
  • 2 tsp Cinnamon
  •  2.5 Tbsp Organic Molasses

Directions: 

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper
  2. In a large bowl, beat together the melted coconut oil and egg until well mixed. 
  3. In a medium bowl, stir together the almond flour, coconut flour, coconut sugar, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
  4. Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms.
  5. Place the dough into the refrigerator for 10 minutes, to allow to coconut flour to absorb some of the moisture.
  6. Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
  7. Bake until the edges begin to go darker brown and top is nice and crackly, about 10-11 mins. The cookies will feel VERY soft, but they will firm up once cooled.
  8. Let cool completely on the pan 
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Peanut Butter Balls

I have said this many times before but chocolate and peanut butter is my favourite combination. I really don't understand people who do not like it. No judgement (well maybe a little) but only because you are seriously missing out! Peanut butter balls were one of my favourite holiday treats growing up but they were usually made with excess butter, icing sugar and Kraft peanut butter (which is basically more sugar). They were (and still are delicious) but I decided to "healthify" this treat with no refined sugars, natural peanut butter and a dark chocolate coating. Enjoy! 

 
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Peanut Butter Balls

Ingredients: 

  • 1 cup rolled oats
  • ½ cup natural smooth peanut butter
  • 4 tbsp maple syrup, separated
  • ¼ cup unsweetened cocoa
  • ¼ cup coconut oil, melted

Directions: 

  1. In a bowl combine oats, peanut butter and 1 tablespoon of maple syrup. Stir well until combined.
  2. Form into 12 - 1 inch balls and set balls on a cookie sheet lined with parchment paper until chocolate is ready.
  3. In a small saucepan on low heat, melt coconut oil and stir in cocoa and maple syrup until smooth. 
  4. Using a spoon, gently roll ball around in the chocolate until well covered, using a fork gently allow excess chocolate to drip off and place ball back on the cookie sheet. Continue with all balls.
  5. Place cookie sheet in the refrigerator until chocolate has hardened, about 20 minutes.
  6. Store in refrigerator or freezer until serving to avoid the chocolate acting from melting. 

Note: You can also make the chocolate coating by melted dark chocolate versus making it but I love the slight coconut flavour the coconut oil provides. 

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Pumpkin Chocolate Chip Cookies

When thinking about what kind of holiday cookies to make, I knew I wanted to make something with pumpkin. I remembered my Chocolate Chip Pumpkin Bars that I made a couple years ago which has a base in oat flour so I thought they would be easy to turn into cookies, and I was glad they turned out! This recipe is super simple and fast to make and is a nice twist on a regular oatmeal chocolate chip cookies! Enjoy! 


pumpkin chocolate chip cookies

Adapted from this recipe

Ingredients: 

  • 1 cup oat flour*
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup pure pureed pumpkin
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil, melted
  • 1/2 tsp pure vanilla extract
  • 3 tbsp mini chocolate chips

*you can make oat flour by blending oats in a high speed blender until it reaching flour consistency

Directions: 

  1. Preheat oven to 350 F
  2. Combine all dry ingredients in a large mixing bowl
  3. Add wet ingredients, and stir to form a batter
  4. Scoop tablespoon amount of dough and place on a parchment lined cookie tray and flatten a little
  5. Bake 10 minutes, then let cool an additional 10 minutes on the tray, during which time they will firm up.
  6. Enjoy! 
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Gluten Free (Paleo) Sugar Cookies

Those these cookies have sugar in the name they are actually healthy! These "sugar" cookies contain no refined sugars and are gluten free and paleo friendly! 

The icing is made from coconut but if coconut isn't for you they are still delicious without any icing. 

 

Gluten Free (Paleo) Sugar Cookies

Makes 16-18 cookies

Ingredients:

  • 1 ½ cups almond flour
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ tsp baking soda
  • 1 tsp pure vanilla extract  
  • ⅛ tsp salt

     Icing:

  • 2 cups unsweetened shredded coconut  
  • 1 tbsp coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • unsweetened almond milk

Directions

  • Pre-heat oven to 350F
  • Combine all liquid ingredients in a bowl
  • In a separate bowl, combine dry ingredients
  • Mix wet into dry and keep stirring until well combined
  • Put dough into a plastic bag to work dough into a smooth shape
  • Place dough in the refrigerator for 10 minutes to chill
  • Spread dough out evenly using a rolling pin or place between parchment paper and spread evenly with hands
  • Cut out your cookies using a cookie cutter
  • Place cookies on a parchment lined baking sheet and bake for 7-10 minutes (until golden brown)
  • Let cookies sit on the baking sheet for 5-7 minutes before placing them on a cooling rack to cool
  • Once completely cool, decorate cookies with icing

Icing:

  • Pour the shredded coconut and coconut oil in a food processor and process until smooth. You will need to scrap down the sides every couple minutes.
  • Add in maple syrup and vanilla until combined
  • Slowly add almond milk 1 tbsp at a time until desired consistency is achieved
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Oatmeal Cookie Protein Balls

These are a great grab and go snack. I love to keep a batch of these in the freezer at all times for when I am on the go or for before a workout. 

 

Oatmeal Cookie Protein Balls

Makes about 20-24 balls (depending on size) 

Ingredients:

  • 1 1/2 cups rolled oats
  • 1/2 cup vanilla protein powder of choice (I love this one
  • 1 tsp cinnamon powder
  • 1 tbsp chia seeds
  • 1/2 cup smooth natural peanut butter (or any nut butter)
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2-4 tbsp almond milk (or milk of choice) 
  • Optional: 1/3 cup mini dark chocolate chips

Directions: 

  1. Add oats, protein powder, cinnamon and chia seeds to a large bowl and combine
  2. Add in peanut butter, maple syrup and vanilla extract. Stir to combine and then add in chocolate chips (if using) 
  3. Slowly add in liquid 1 tablespoon at a time and using hands combine until it comes together in a sticky ball. If mixture is too dry, add in more liquid but not so much that it won't hold shape.
  4. Roll into balls and place in a container to set in the fridge for at least 30 minutes.
  5. Store in fridge or freezer. 

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