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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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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Chia Seed Pudding (3 Ways)

I love chia seed pudding. Its such and easy, grab and go snack or breakfast and chia seeds are an amazing source of fiber, protein, and Omega-3 fatty acids! Three flavours for everyone's taste so pick your favourite or make all three! 

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Chia Seed Pudding (3 Ways) 

Ingredients: 

  • 1 cup unsweetened almond milk (or milk of choice)
  •  ¼ cup whole chia seeds
  •  1.5 tbsp pure maple syrup or honey

Chocolate flavour: Add 1.5 tbsp of cocoa powder 

Vanilla flavour: Add 1 tsp of pure vanilla extract 

Chai flavour: Add 1 tsp of pure vanilla extra, 1 tsp of cinnamon powder and a pinch of cardommon powder

+ toppings of choice (fresh or frozen fruit, coconut, cocoa nibs etc.  

Directions: 

  1. Mix all ingredients in a bowl or shake up in a mason jar
  2. Cover and leave in the fridge overnight (or for at least 1 hour).
  3. Top with toppings of choice before serving 

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Peachy Green Smoothie

 
 

Peachy Green Smoothie

Ingredients: 

  • 1 cup unsweetened almond milk
  • 1 fresh peach
  • ½ frozen banana
  • ½ ripe avocado
  • 1 cup spinach
  • 1 scoop unflavoured or vanilla protein powder

Blend all ingredients in a high speed blender until smooth and enjoy!

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Paleo Peach Muffins

 

Paleo Peach Muffins

Makes 12

Ingredients:  

  • 4 eggs
  • ¼ cup melted coconut oil
  • ½ cup unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup diced peaches (about 1 large peach) 

Cinnamon Nut Topping:

  • 1/3 cup diced peaches
  • ½ cup chopped walnuts (or nuts of choice) 
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon

Instructions: 

  1. Preheat oven to 350 degrees F and place paper liners in muffin tin
  2. In a medium mixing bowl, mix together the eggs, coconut oil, almond milk, maple syrup and vanilla extract until well blended. Add in the coconut flour, baking soda, cinnamon and sea salt and mix until smooth. Fold in 1 cup of diced peaches.
  3. Fill muffin liners ¾ full with your peach batter and bake for 15 minutes.
  4. While baking, make the cinnamon nut topping: Mix together diced peaches, chopped nuts, maple syrup and cinnamon. Set aside.
  5. Once the 15-minute timer goes off, take the muffins out of the oven (they won't be fully cooked yet!) and add a heaping teaspoon or two of topping over each muffin.
  6. Put back in the oven and bake for 15-20 minutes until muffins are golden brown and cooked throughout. Let sit for at least 15 minutes before serving.

Enjoy!

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Green Tropical Dream Smoothie

This recipe is from my blog post "The Perfect Smoothie Formula" - be sure to take a read to understand why I have included all these ingredients in this smoothie to make it perfect! 


Green Tropical Dream Smoothie

  • 1 cup coconut water
  • ½ cup frozen mango
  • ½ cup frozen pineapple
  • 1 handful Swiss chard
  • 3 tbsp. hemp seeds
  • 1 tbsp. coconut oil

Blend all ingredients with a high speed blender and enjoy! 

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Black Forest Smoothie

This recipe is from my blog post "The Perfect Smoothie Formula" - be sure to take a read to understand why I have included all these ingredients in this smoothie to make it perfect! 

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Black Forest Smoothie

  • 1 cup unsweetened coconut milk
  • 1 cup frozen cherries
  • 1 handful kale
  • ¼ avocado
  • 1 scoop chocolate protein powder
  • Optional: 1 tbsp. cacao nibs

Blend all ingredients with a high speed blender and enjoy! 

 

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Very Berry Smoothie

This recipe is from my blog post "The Perfect Smoothie Formula" - be sure to take a read to understand why I have included all these ingredients in this smoothie to make it perfect! 


Very Berry Smoothie

  • 1 cup unsweetened almond milk
  • ½ banana
  • ¼ cup blueberries
  • ¼ cup raspberries
  • 1 tbsp. almond butter
  • 1 handful spinach  
  • 1 scoop vanilla protein powder

Blend all ingredients with a high speed blender and enjoy! 

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Chocolate Peanut Butter Banana Muffins

 

Chocolate Peanut Butter Banana Muffins

Ingredients

  • 1 ½ cup overripe mashed banana
  • 2 ½ tsp pure vanilla extract
  • ⅓ cup milk of choice
  • ⅓ cup peanut butter
  • ⅔ cup pure maple syrup
  • 1 ¾ cup spelt flour or whole wheat flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¾ tsp baking powder
  • ½ cup cocoa powder
  • ½ cup dark chocolate chips

Instructions: 

  1. Preheat your oven to 350 F and grease muffin tin with coconut oil or line with paper cups
  2. In a large bowl, mix together wet ingredients and in a separate bowl, combine all dry ingredients
  3. Pour dry ingredients into wet, and mix until evenly combined
  4. Transfer to the muffin tin, filling 3/4 of the way up
  5. Bake for 25-30 minutes or until a toothpick comes out clean

Enjoy! 

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Baked Peanut Butter Banana Oatmeal

Meal prep is my best friend… well actually I have real friends (hi guys!) but I am one of those people who loves meal prep! Some of you may think that is strange but honestly spending a couple hours on a Sunday organizing and cooking my meals for the week calms me down and reduces my stress levels throughout the week. That is why I love recipes that are easy to make and provide multiple portions to make my meal prep easier, just like this baked peanut butter banana oatmeal! Also, peanut butter and banana is a my favourite combination so seriously what could be better?

 

Baked Peanut Butter Oatmeal

Serves 4 

Ingredients: 

  • 1 very ripe banana, mashed + extra for topping
  • 2 eggs
  • ⅓ cup natural peanut butter
  • 1 tsp vanilla
  • 2 tbsp pure maple syrup
  • ½ cup unsweetened almond milk (or milk of choice) 
  • 1.5 cups rolled oats
  • ¼ oat flour (or any other flour) 
  • 1 tsp baking powder

Instructions:

  1. Preheat oven to 375 F and grease a medium sized baking dish or cake pan with coconut oil
  2. In a large bowl, mash banana and then add in eggs, peanut butter, vanilla extract, maple syrup, and almond milk and mix until smooth
  3. Add oats, flour, baking powder, and salt, and mix until everything is thoroughly combined
  4. Pour into baking dish and slice a few bananas on top
  5. Bake at 375 for about 30-40 minutes or until firm and a toothpick comes out clean
  6. Cut into four portions so you have breakfast ready all week! 
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