Lil Miss Fitness Freak

"And though she be but little, she is fierce"


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Swirlin’ And Whirlin’

Hey Friends

Another recipe droppin in on ya real quick. I mentioned in my last recipe post (my Chocolate Raspberry Truffle Pronuts) that I brought in two batches of goodies to the gym last week, the pronuts and one batch of a lil something something that I didn’t share.

I just wanted some mystery mmmkkay?

I’m sure you were just dying to know right? Right?? πŸ˜›

Anyways, so I saved a whole bunch of nanners from the dumpster of doom at work because apparently the second a banana starts to look too brown, it’s too unappealing to buy…

I truly don’t see how everyone else can’t look at these brownin lil guys as a world of possibilities like I do, but hey, maybe I’m just weird.

Almost dead looking bananas have so many potential uses!

Of course you have your traditional use

I would reduce the sugar in this bread as I think it would be sweet enough with a lil bit of Stevia only.

Banana Bread thanks to Yammie’s Glutenfreedom.Β  For a Paleo version, check this recipe out. For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2-3/4 of the butter and use coconut oil or coconut butter for the rest.

But what other cool things can you use them up in?

ICCCEEE CREEAAM. Eddie Murphy voice anyone? Two Peas And Their Pod mixed probably two of the best ingredients together into this yummy, simple and light treat. Peanut Butter and banana.

Pancakes. These Paleo cakes are from the Paleo Plan and are a version of the simple, few ingredient banana pancake recipes that are constantly floating around. For a version that has a bit more protein, try my take on the 3-ingredient pancake.

3-Ingredient Banana Pudding | stupideasypaleo.com #paleo #dairyfree

Chia Seed Pudding. Steph, It really is stupidly easy aaaannd Paleo. Great job on shining a light on a snack that is guilt free, sweet and full of hearty and healthy fats. πŸ˜€

This is just a short list! So many uses.

So for those who don’t like nanners

Who are you?!?

Just kidding…Kinda. πŸ˜›

So what did I end up making with my deathly looking nanners?

Banana Bread.

I know, I know, boring right?

Why, when she just talked about all these cool uses did she make the most unoriginal thing you ask?

Well because I wanted to.

No, but really I had this idea in my mind that I wanted to bring to life and well they kinda looked portrayed that image. You know those beautifully swirled or marbled banana bread recipes you always see? Well that’s what I had in mind, BUT then I went and made it a swirl toppin rather than marbled all the way through AND THEN I went and used carob instead of chocolate AND THEN I made them into bars instead of a loaf because bars are more user friendly.

20140827-214418-78258580.jpgOh and I added some peanut flour for some protein and lil nuttiness cuz you can’t go wrong with anything peanutty.

So there. Creativity.

πŸ˜€

Not as pretty as I wanted because I’m no swirlin and whirlin expert but hey, for a total experiment, they turned out well and everyone at the Pulse (my gym) gave me good reviews on them.

Score one for the nanner bars!

It was an interesting lil process that I will showcase in film following the recipe. So here she is.

20140827-214419-78259222.jpg

Carob Swirl Banana Bread Bars

Makes 9 large bars.

Macros: Cals: 180 Carbs: 22 Fat: 8 Pro: 8 Sugar: 6 Fiber: 5

In a large bowl combine the following dry ingredients:

  • 1 cup rolled oats, ground into a flour
  • 1/2 cup rolled oats kept whole
  • 2 tbsp coconut flour
  • 2 tbsp flax meal
  • 1 tsp baking powder
  • 3 Stevia packets (or more to taste)
  • 1 tsp cinnamon (or more to taste)

In a second, smaller bowl, combine the following wet ingredients:

  • 300g very ripe banana, mashed (reserve 9 slices for a topping if you wish)
  • 1/4 cup unsweetened vanilla almond milk + a few tbsp reserved for topping
  • 4 tbsp chunky natural peanut butter
  • 1/4 cup plain, 0% greek yogurt
  • 1/4 cup liquid egg whites
  • 1 whole egg
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract

You will also need 1 tbsp of unsweetened carob powder and 2 tbsp (30g) of peanut flour or PB2 but don’t mix those in yet.

Directions: Preheat the oven to 350 degrees. Combine all of your dry ingredients and ensure there are no lumps. In your other bowl, mash your banana and whisk in your egg. Combine the rest of the wet ingredients into that bowl. Fold your wet into your dry. Take a few tbsp of your batter (about 3-4 heaped tbsp) and mix that with your carob powder in a separate bowl. If that batter becomes too dry, add a tbsp of almond milk. Add your 30g of peanut flour to the rest of your batter along with a few tbsp of almond milk.

Pour your larger quantity of batter (the peanut flour one) into a sprayed square tin or glass dish. Or be cool like me and use a non stick rubber thingy.

20140828-211452-76492898.jpgBlob your carob mixture in various areas on top of the peanut mixture.

20140828-211450-76490823.jpgThen take a knife or toothpick and use it to swirl and whirl the carob mixture in with the peanut mixture to marble the top.

20140828-211451-76491794.jpgPlace your reserved sliced nanners in the middle of each *invisible* ninth of the bread.

20140828-211450-76490071.jpgThen toss’er in the oven and bake until the top is firm and a toothpick comes out clean when inserted into the bars. Sorry I threw out my sticky with the time on it but these took at least 30 minutes BUT keep an eye on it as I find different dishes bake slower vs faster.

20140827-214420-78260930.jpgWhen it’s done, remove from the oven and leave it in the tin to completely cool before ploppin it on a plate to divvy up into your 9 bars.

20140827-214420-78260326.jpgAnd enjoy these massive bars!

20140827-214419-78259743.jpgFeel free to add your own touch with walnuts or even some carob or chocolate chips. Also, if you don’t have carob powder (it’s a dairy and caffeine free alternative to chocolate), feel free to use unsweetened cocoa or cacao powder instead. Just ensure to adjust the sweetness as carob is naturally much sweeter.

I hope you like them if you make them. Tell me about them if you do! πŸ˜€

What’s your go to use for almost dead nanners?

Most random banana recipe?

-Chelsea

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Moooorrre Fall Staples…ReCiPe FrIdAy

Hey Friends,

Friday means yet another recipe and I’m sorry I’m not sorry if you are getting tired of my fall food posts but it tissss fall so there! πŸ˜› I’m still intrigued by pumpkin and the various things I can make up with it that ‘fit’ my standards of snackage. I recently came across a few posts of individuals who infused their pumpkin goodies with banana and, well, if banana is in the picture, it’s a winner in my book!

So who were some of the standouts that inspired this latest recipe?

This first

These lil Healthy Banana Pumpkin Muffins from Jennifer over at Peanut Butter and Peppers. The ingredients were A-okay in my book, nutritionally speaking, they had banana in them AND I liked the combination of flours and meals for the dry ingredients. Lil bit of flour, lil bit of flax meal, lil bit of oat bran. Lil bit of this, lil bit of that. I like making combos myself so I liked this list. Of course, my ‘flour’ choices were all different (exception of the flax) but still, the combining idea is there. And hey, look at them, super moist and cute!

The second recipe that I oogled was by FitKitten on Instagram. Lindsey has some AMAZINGLY droolworthy IG posts and all of her recipes can be found on her blog, The Fit Kitten, or her IG account. Make sure to check her out!

Screen shot 2013-10-27 at 6.04.59 PMFoodporn no? This was the recipe that really got me inspired and I followed the most. Obviously, like the other recipe, the first thing that caught my eye was the banana-pumpkin combo. I tweaked the flour choices and their ratios to be more of a blend like the first recipe, which led to my version having slightly more ingredients, but hey, it’s tasty so that’s what matters right? I also made two versions….

IMG_2909One carob chip mini ‘loaf’ for my boyfriend’s snacking pleasure

and..

IMG_2915Half a dozen mini cacao nibs speckled muffins for myself.

So… ready for the recipe?

Here you go!

Choco-Nanner-Pumpkin Muffins (or bread)

Makes 12 mini muffins OR 1 lil loaf OR 6 mini muffins and 1 thinner loaf

Dry Ingredients:

3/4 cup oats blended into a flour

1/4 cup oats left whole

1 scoop (~33g) Cellucor Cinnamon Swirl Whey (or can use another cinnamon or vanilla protein)

4 tbsp raw coconut flour

2 tbsp flax meal

1 tsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon **

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1/2 ounce of raw cacao nibs (OR about a 1/4 cup of unsweetened carob chips)

Wet Ingredients:

60g banana

1 cup pumpkin puree (not pie filling)

1/2 cup liquid egg whites

1/4 cup plain goat yogurt (or plain greek yogurt)

1/4 cup unsweetened almond milk (or milk of choice)

1 tbsp coconut oil, melted

1 tsp maple extract

*I don’t have pumpkin pie spice so I used the 4 spices as mentioned. If you have pumpkin pie spice, feel free to use a tbsp of that instead of the 4 separate spices.

Directions:

Preheat your oven to 325 degrees. Throw all your dry ingredients in a bowl. Melt the banana in a bowl and combine all of your wet ingredients together. Work quickly or your coconut oil will harden and become clumpy. If that happens, heat the mixture in 30 second intervals so re-melt it and not cook the egg whites. Fold your wet into your dry and portion out into your sprayed muffin or loaf tins. Bake in the oven until the tops are brown and a toothpick inserted into the centre comes out clean. Let cool before attempting to flip them out of the tins and enjoy!

NOTE:

  • I did not add sweetener but if you really like your goodies sweet, feel free to add some Stevia or another sweetener of choice. If liquids are used you may have to add a bit more oats depending on the volume added.

Both me and my boyfriend enjoyed these very much. They are not overly sweet, but rather, have a nice mildly spiced flavour. The carob chips melt into the bread if you choose to use those (or regular chocolate chips) versus the cacao nibs provide a nice crunch.

So…

Why did I choose to alter the use of the flours used in Lindsey’s original recipe?

  1. Because I can never leave a recipe unaltered it seems. Ever. I don’t know why, I just cannot leave it alone.
  2. I don’t use wheat flours in my baking. Instead, I prefer to add in other types of “flours” to amp up the nutrients and play around with the macro ratios. Let me explain the variety I chose for this recipe (and many of my previous baked goods).
  • Coconut flour… Great source of fiber, gluten free, and it contains more protein and less carbohydrates than most other flours. I find that using it in the right amounts can result in baked goods that have a denser, cake-like feel, which I tend to like. This is probably due to the fact that this flour soaks up a ton of liquids so make sure to add ‘moisturizers’ (eggs, egg whites, fruit/veg purees, etc) and liquids to your recipes when trying to use this flour to prevent dried baked goods.
  • Flax meal… Great source of fiber, healthy omega-3 fatty acids (particularly ALA), and manganese (antioxidant properties). Flax meal is great for the digestive system as well as it forms a gel-like substance that help to keep things movin along through the tract. I find that the oils found flax not only keeps baked goods more moist but they also add a nutritional boost! Also, like coconut flour, but not to such a high degree, flax meal tends to thicken batters resulting in fluffier baked goods as well as things like pancakes and mugcakes.
  • Oats or oat flour…High in fiber, selenium (antioxidant properties) and manganese. So many good things come from these lil guys including, but not limited to, lowering cholesterol, blood pressure and cardiovascular risks, antioxidant properties, stabilizing blood sugar levels, keeping you full and satisfied longer and just being so darn yummy! I have found that some people complain that oat flour in recipes make for denser and heavier goods. For this reason, I tend to combine flours to add some moisture (ie. fattier flours/meals) in to add some variety and counteract some of the heaviness. Personally, I don’t find this flour too heavy, but that could be because I have adjusted to it rather than pastry flours that rise better when baked.
  • Whey… This is completely optional in baked goods but it adds protein, great flavour, calcium and bulk to batters with very little extra carbohydrates. That being said, it’s hard to ensure that goodies don’t get dried out when using whey. Due to this, like coconut flour, ensure that you take care to add some moisturizers to prevent eating a tire. Vegan protein powders are also great choices and tend to have a more flour-y consistency.

Please don’t take my points here as the stone cold truth. I have spent lots of time experimenting and I’m still working with these flours to see what works and what doesn’t. Gluten free and alternative flours are not always the easiest to work with and require a lil bit more work than traditional wheat flours do. What I have mentioned here is simply what I have seen from my own baking adventures.

To truly understand these mysterious and sometimes frustrating ingredients, experiment a lil bit and enjoy the process of learning. Sometimes it may end not so nicely

but sometimes you end up with a nice treat.

IMG_2924With all of that being said, I want to thank Lindsey AND Jennifer for inspiring this recipe as they turned out quite yummy πŸ™‚

I also want to say a big thank-you to Kiersten for hosting Recipe Friday every week so that all of us baking and cooking experimenteurs can showcase some of those creations that came out of the good side of the oven.

Check out Kierston’s recipe this week

Umm.. Delicious! And also sneaky as something green made it’s way into this cake too. Good thing that nutritional booster doesn’t scare me as I have come to love my zoats. Also, you can jump for joy that it’s something not pumpkin related. πŸ˜‰

Any tips for working with alternative flours?

Any Paleo followers out there?

-Chelsea

 

 

 


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My Peanut Butta Has Gone Bananas

Hey Friends,

My second recipe for the day wahoo! I’m on a role! Oh and can I just say that I think I outdid myself in the creativity department with this one! πŸ˜‰ always tootin my own horn.

Behold…

IMG_2849It’s chunky

IMG_2846It’s sweet….

IMG_2845And it’s a combo even a monkey could like….

IMG_2851Chunky Monkey-licious!

Oh and it’s totally clean. No added sugars. No added oils. Only wholesome goodness. Check it

IMG_2845Chunky Monkey Peanut Butter

Makes 16 servings (2 tbsp or about 33g)

Ingredients:

3 cups raw peanuts

50g dried bananas (try to go for organic, sulfur free)

1 tsp banana extract

14g (or about 1/2 a square) unsweetened raw chocolate

1 packet of stevia (or more to taste)

Directions:

Take all of your peanuts and place them on a cookie sheet. Roast the peanuts in the oven at 350 degrees until they are golden brown. Give them a few shakes as the outer ring of nuts tends to brown first. Once they have cooled a bit, place the peanuts (reserve 1/2 cup), the dried bananas, banana extract and stevia in a blender or food processor and blend until smooth. Be patient and you make need to scrap down the sides to help your blender out a bit. Once blended, chop up your chocolate and reserved peanuts and stir those into your smooth peanut butter. Jar it up and enjoy!

JUST REMEMBER this has no preservatives so keep it in the fridge. Also note that true chunky monkey style uses chunks of walnuts rather than peanuts, so if you have walnuts, swap out the reserved peanuts for some toasted walnut chunks.

Nutritionals

For 2 tbsp (33g)

Calories: 144

Carbohydrates: 9g

Fat: 11g

Protein: 6g

Sugar: 4g

Not too shabby, more of a treat but hey, it’s allll natureeel.

-Chelsea

 


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Banana Chocolate Peanut Butter Baked Oatmeal

IMG_2691Hey Friends,

Wow that is a mouthful of a recipe name, but hey, it gets your attention right? Banana! Chocolate! AND peanut butter all in one package. My kind of food. πŸ˜‰ Well actually, this was made for and eaten by my boyfriend that morning, but regardless, he said it was yummi-licious (that may or may not have been my choice of words…)

Needless to say…

IMG_2693He dove right in.

Banana Chocolate Peanut Butter Baked OatmealIMG_2697

Serves 1

Ingredients:

1/2 cup oats

2 tbsp chocolate PB2

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp chia seeds

1/2-3/4 of a banana

1 large egg

1 egg white

2 tbsp goat yogurt (or Greek)

2 tbsp unsweetened almond milk

1/2 tbsp pure maple syrup (or sugarfree or another liquid sweetener)

2 tbsp unsweetened carob chips

Directions:

For the baked oatmeal: Divide your banana into thirds. Melt 1/3 of the banana in a bowl. Mash it up and add all of the wet ingredients. Stir. Add in all your dry ingredients (minus the carob chips). Stir. Fold in another 1/3 of the banana (diced) and the carob chips. Pour mixture in a sprayed ramekin and bake at 350 degrees for about 25 minutes or when the cake is firm to the touch and slightly brown on top. Broil for 3-5 minutes extra if you wish to make the top a lil crispier. Take out and let cool slightly before flipping it out on a plate and adding your the topping.

For the banana peanut butter cream: Melt the remainder of your banana in a small cup. Add 1 tbsp natural peanut butter and mash that up. Add 1/4 cup plain goat yogurt (or Greek) and stir it all up. Top your cake with the cream and a few extra carob chips. ✌ Enjoy

Favourite baked oatmeal combo? This combo always does it for me! I’m not a huge chocolate fan but the banana and peanut butter is always a classic

-Chelsea

 

 

 


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Fu-Licious Muffins…Tribute to Candyfit

Hey Friends!

New recipe for ya, well, rather a new modification of a lovely recipe made by Kierston over at Candyfit.Β On her blog, Kierston has some really great posts about fitness, her life and general inspiration and motivation, not to mention some awesome recipes that you should definitely check out. One thing I really like about her blog is that I can relate to her love of fitness and style of cooking (she cooks for fuel and nutrition!). What is more amazing is that she has even spent quite a number of years struttin her stuff on the fitness stage. With all this said, you should definitely show her some love and take a peek over at her blog! πŸ˜€

I happened to stumble upon Kierston’s Banana Carob Chip Protein Loaf after paroozing her weekly eats via the WIAW party hosted by Miss JenΒ over at Peas and Crayons and decided that it had to be made! Due to wanting it to fit my own macros a few minor changes to her original recipe and it came out delicious! Super moist and subtly sweet from the banana. Yum! Check our the original recipe here. Just note that she also made one with almonds so make sure to check that out too!

Cacao Nib-ilicious Banana Protein Muffins

Inspired by Candyfit

Serves 12

IMG_2151Dry Ingredients:

  • 1.5 cups oats
  • 1/4 cup coconut flour
  • 2 tbsp flax meal
  • 2 scoops chocolate whey protein powder (I used my New Zealand Swiss Chocolate Probiotic Whey)
  • 1 tsp baking powder
  • 1 tbsp unsweetened cocoa powder
  • 2 packets of natural Stevia (granular)
  • ~17g of raw cacao nibs
  • 1 tsp cinnamon

Wet Ingredients:

  • 100g banana, mashed
  • 1/4 cup 2.7% plain goat yogurt (can probably use greek yogurt)
  • 1 tbsp coconut oil, melted
  • 1 cup liquid egg whites
  • 3-4 tbsp unsweetened almond milk (may need the extra 4th tbsp if using greek yogurt or depending on your whey powder of choice)

Directions:

  1. Preheat the oven to 375 degrees
  2. Pulse 1 cup of your oats into a flour and then combine all of the rest of the dried ingredients together except cacao nibs
  3. In a separate bowl, combine all of the wet ingredients
  4. Fold the wet into the dry
  5. Fold in cacao nibs
  6. Spray or grease a 1/2 dozen muffin tin (or use regular muffin tins OR you can use 2 muffin tins and portion out 12 portions, just decrease baking time!) and portion out your mixture into the tins equally
  7. Toss in the oven and bake until the tops of the muffins are set and golden and a toothpick inserted into the middle comes out pretty much dry (again, you want a tad bit of moisture left because of the use of the coconut flour) ***I tented the muffins with tin foil to ensure that they did not brown quicker than they baked but you can experiment with it.
  8. Let cool completely before taking out of the tins and enjoy hot or cold!

Nutritionals:

Per serving (or half of 1 of the 6 muffins)

122 calories, 4g of fat, 13g of carbs, 9g of protein, 1g of sugar, 3.6g of fiber, 41g sodium (baking powder mostly)

The reason I cut the muffins in half for a serving is so that I can use it to toss in my proats before my workouts, but the nutritional information for one whole muffin (1/6 of the recipe) is great too!

You know what else is great about these muffins?

Magnesium: Cacao nibs are a very high source of this very important mineral which aids in proper circulation, bone health and muscle functioning

Potassium: Found in both the cacao nibs and bananas, this electrolyte is important for decreasing muscle cramping, maintaining proper fluid balance and blood pressure

Fiber: Found in the oats, coconut flour, cacao nibs and flax meal, both soluble and insoluble fibers aid with keeping you regular and satiety

Essential Fatty Acids (EFAs): Important for so many body processes including heart health, lowering inflammation, nourishing skin, nails and hair, and so many more. The flax meal in these muffins provide one of the EFA’s, ALA, which can then be converted to the two crucial EFA’s, DHA and EPA.

Iron: Found in both the oats and the cacao nibs, iron is important for preventing iron-deficiency anemia which results in fatigue due to the lack of iron in the body to help the red blood carry oxygen in the blood to the cells. Iron is also important for immunity through helping to produce white blood cells to then fight bacteria.

So there you have it, delicious and nutritious! That’s what I call a power snack πŸ˜€ So where have I been snackin on these babies as of late?

In my proats of course…

IMG_2158

Egg white, chia seed proats with 1/2 a muffin with banana and peanut butter

IMG_2154

All mixed up

IMG_2157

YUM!

…as a mid morning snacky on my rest days…

IMG_2196

1/2 a muffin all heated up and ready to be topped with only the best ‘icing’ ever, aka almond milk mixed with 2/3 scoop of cinnamon swirl Cellucor whey. Apple also for dippin

….and also if I haven’t reached my carbs for the day they also get eaten along side my nightly peanut butter casein pudding treat…

Nomz

NOMZ….you already know what my pudding mess looks like right?

Love those lil specks of cacao nibs. Crunchy, moist and delicious! Thanks so much to Kierston for my new snack obsession. Big thumbs up from the boyfriend too πŸ™‚

I hope you enjoy them as much as I do!

-Chelsea


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Bananas for Banana Bread

yes...yes I did

yes…yes I did

Hey Friends πŸ˜€

Many banana’s have been sacrificed for the purposes of this work in progress. What work in progress you ask? Banana Bread! Yes, there are dozens of banana bread recipes out there. Yes, making a yummy banana bread is not really that hard. So why am I making a big deal about this? Well you see, in keeping with my nature of ‘healthifying’ things I have been trying to make a tasty and HEALTHY version of this sugar, fat and carbohydrate laden treat and let me tell you, it’s not easy. The recipe that I have been continuously tweaking is something I find delicious, but I have always been worried that my experiments would be disappointing to others. You see, my taste buds have been altered such that they are happy with minimal sweetness and added fats whereas a lot of other people really enjoy their sweets. For these latter people, I have always been concerned that their high expectations of my recipes (due to trying the real thing) would result in them disliking my version . This round though, I decided to throw that fear away and share it because I think this version is my best so far and my boyfriend really enjoyed the creation I made from it this morning (at the end of this post). Also, I came to the conclusion that not everyone has a crazy sweet tooth and might enjoy something with a more subtle sweetness. So with all of that in mind, Lil Miss Fitness Freak’s banana bread is officially going live! πŸ˜€

Before I release the recipe, I did want to quickly show you some of the great things about this snacky through making a comparison. To make it fair, I ensured no nuts were added to the traditional banana bread as I did not choose to add walnuts to mine:

Screen shot 2013-05-22 at 8.48.29 PMMy Banana Bread

Per Serving (1/4 of the entire loaf!)

Calories: 271

Fat: 6g

Cholesterol: 2.5 mg

Carbs: 37g

Dietary Fiber: 6g

Protein: 18g

Sugar: 5

So if we look at a typical piece of homemade banana bread vs. my banana bread ***I am assuming a similar serving size due to the fact that my recipe makes a more compact (ie.smaller) bread*** mine wins for protein (+12g), less carbs (-9g), more fiber (+3g), less cholesterol (-71.5mg!), less fat (-5g) and the biggest difference of all LESS SUGAR (down a whole 32g!)

So I would say I did pretty good on my macros πŸ˜‰

You know what else is great about this bread?

  • It can be made gluten-free if you use 100% gluten-free oats
  • You get about 10-15% ish of your calcium for the day from using the greek yogurt (If you cannot eat dairy, you can probably substitute another yogurt like almond or coconut, just make sure its plain or vanilla)

So although I will probably continue to tweak away as this recipe in the future, I think it’s pretty good at the moment, so without further ado, here she is:

High Protein Banana BreadIMG_1014

Makes 4 servings

Dry Ingredients:

1.5 cups of oats

1 scoop Vanilla Whey

2 tbsp ground flax seeds

1 tsp baking powder

1 tsp cinnamon

Wet Ingredients:

1 baby banana + 1 regular banana

1/2 cup plain 0% greek yogurt

1/2 cup liquid egg whites

1/4 cup unsweetened Coconut Dream milk

1/2 tbsp extra virgin coconut oil

1 tsp vanilla extract

Directions:

  1. Preheat your oven to 350 degrees
  2. Put your baby banana and regular banana in the microwave for about 40 seconds to a minute to melt a lil bit (do no liquify!)
  3. Add all of your wet ingredients to your melty banana

IMG_09954. Combine your ingredients while mashing your bananas up (don’t worry if there are chunks, lil chunks=moisture!)

5. Blend 1 cup of your oats in a blender to make oat flour and then add all of your other dry ingredients to the flour. Mix those together then make a well in your dry ingredients and add in your wet. NOTE I added dry to wet (shown in picture), you should do it the way I explained it.

IMG_09976. Gently fold the ingredients together until combined

7. Pour into a sprayed or oiled bread mold and toss in the oven. Bake for approximately 30 minutes or until the top is golden and when a skewer is inserted, it comes back out clean.

IMG_09998. Let it cool and slice’er up.

Then proceed to top it, bake it, eat it….OR

French toast-ify it! πŸ˜‰

IMG_1017Banana Bread French Toast

Serves 1

1 serving banana bread

1 egg (or 2 egg whites)

1/4 cup unsweetened Coconut Dream (or almond milk)

1/4 tsp cinnamon

1/2 tsp vanilla extract

1/2 tsp coconut oil

Optional Toppings: 1/3-1/2 banana, carob chips and peanut butter

Directions: Heat your oil in a saute pan on medium heat. Whisk the egg, milk, cinnamon and vanilla in a shallow bowl. Slice your banana bread into 4 pieces and dunk into the bowl ensuring that all of the bread is covered in the mixture. Place your coated bread pieces onto your hot pan and let cook for 3-5 minutes or until your desired doneness. Flip and cook the other side. Plate and add whatever toppings you would like. For my boyfriend this morning, I sauteed some banana in another 1/2 tsp of coconut oil, added 1/2 tbsp of unsweetened carob chips and a tbsp of Peanut Butter & Co. Mighty Maple peanut butter.

So there you have it, my ongoing project.

PicMonkey Collage banana breadI have worked really hard to try to make a bread that has a nice banana flavour and that I could enjoy eating as I love me some nanners. I do want to make a quick mention that this bread is fairly dense due to the ingredients that I have chosen to use. If you are expecting a ‘light as air’ banana bread that is bursting with sweetness than this is not the recipe for you. You can add some more sweetness using stevia or another sweetener (if liquid, you may have to reduce the liquid amount depending on how much you add) if you would like, but due to my lack of a sweet tooth, the banana is plenty sweet for me. Also feel free to add any traditional add-ins like walnuts, chocolate or raisins (or non-traditional: coconut, other fruits, etc).

I really hope that you enjoy this recipe knowing that you are eating something that contains good for you ingredients that will nourish you body rather than bring it down πŸ˜€

Do you have a sweet tooth?

Is there a recipe out there that you wish or have tried to make healthier? Was it a success?

Nom away,

Chelsea