Gluten Free, Dairy Free, Added Sugar Free Banana Bread ๐ŸŒ๐Ÿž

My Monday morning at the airport is looking pretty good with this banana bread for breakfast ๐ŸŒ๐Ÿž๐ŸŒ๐Ÿž๐ŸŒ๐Ÿž๐ŸŒ๐ŸžIt is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didnโ€™t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread.ย They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast.ย 

Ingredients:

1/4 cup almond flourย 

1/4 cup coconut flourย 

1/2 cup tiger nut flourย 

2 bananasย 

5 datesย 

1 cup almond milk

1 egg

1 tsp baking sodaย 

Cinnamonย 

Nutmegย 

1 scoop collagen peptides

ย 

Directions

1. Preheat oven to 400 deg.

2. Set a baking dish aside.

3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.

4. In a blender, add bananas, dates, and almond milk. Blend until smooth.

5. Place contents from the blender into the bowl. Add 1 egg to the bowl andย throughly mix.

6. Add a piece of parchment paper to the baking dish. You may want to grease the parchment paper lightly with coconut oil so that the bread doesnโ€™t stick to the parchment paper. Place contents from bowl into the baking dish.

7. Place the baking dish in the oven and bake for approximately 50 minutes depending on the thickness of the bread.

8. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.

Raw Vegan Lemon Coconut Pies

Canโ€™t put these lemon coconut pies down. They are raw, vegan, and so damn delicious. All you need is a blender to make.

 

Ingredients:

3/4 cup almonds

1 cup medoolan dates

2 cans full fat coconut milk

1 lemon

Handful of coconut flakes

1/4 cup maple syrup

1/4 cup coconut oil

 

Directions:

  1. Place canned coconut milk in the refrigerator overnight.
  2. To make the pie crust, place the almond and dates in a blender and blend until they stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of coconut oil to the mixture and reblend.
  3. Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet in the refrigerator.
  4. Clean out the blender and dry.
  5. To make the pie filling, scoop out the coconut cream from both cans of coconut milk into the blender. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender and add coconut oil, maple syrup, and coconut flakes. Blend until smooth.
  6. Remove the muffin baking sheet from the refrigerator and add the pie filling on top of the crust. Place in the muffin baking sheet back in the refrigerator or freezer for about 15 minutes to allow to form into its shape. Enjoy!

 

Carrot Cake Smoothie Bowl ๐Ÿฅ•

Carrot cake smoothie bowl! I think this is my new favorite smoothie bowl. Had this for lunch today and I donโ€™t even feel guilty about eating this โ€œtreatโ€ because itโ€™s primarily made of veggies, but still tastes sweet.

 

Ingredients:

1 frozen banana

1 medium carrot

1/4-1/2 cup frozen riced cauliflower

almond milk to get the right consistency

handful of shredded coconut

nutmeg

cinnamon

2 tablespoons of maple syrup

spoonful of almond butter

optional: 2 fresh medoolan dates for added sweetness

 

Directions:

  1. Using a vegetable peeler, remove the outside of the carrot and discard.
  2. Peel the rest of the carrot using a vegetable peeler. This cuts the carrots into thin ribbons and helps the carrot blend in the smoothie better.
  3. Blend all ingredients accept for the almond butter.
  4. Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.

 

 

 

Lentil Meatballs and Zoodles ๐Ÿ

 

Ingredients:

3/4 cup green lentils (dried)

1 carrot

1/2 white onion

3 cloves garlic

1/2 cup pumpkin seeds (unsalted)

handful of fresh parsley

Himalayan sea salt

ground pepper

avocado oil

1 zucchini

marinara sauce

nutritional yeast

Fresh basil

 

Directions:

1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool.

2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Sautee in a frying pan with avocado oil, Himalayan sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.

3. Set oven to 400 deg.

4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt, and pepper. Blend until smooth. Depending on the dryness of the lentils, you may need to add a few tablespoons of water to help blend.ย Add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.

5. Coat a baking dish with avocado oil.

6. Form the mixture into balls and place on baking dish.

7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.

8. Using a spirilizer, cut the zucchini into zoodles.

9. Place the zoodles in a frying pan and cook with marinara sauce.

10. Plate the zoodles and top lentil meatballs and additional marinara sauce. Top with nutritional yeast and fresh basil

Dark Green Smoothie Bowl ๐ŸŒฑ๐Ÿซ

Back in NYC! ๐Ÿคธ๐Ÿปโ€โ™€๏ธ

First move post red eye flight back is making a green smoothie bowl. After 3 weeks of straight travel, Iโ€™m so glad I came home to a freezer full of organic produce and my first move wasnโ€™t running out to Whole Foods. This smoothie is mostly veggie based, but made with cacao powder and topped with cacao nibs to taste like a treat. I also topped it with sunflower butter vs. almond butter. Iโ€™ve been experimenting with sunflower butter this week and am a huge fan. Now have to run and get all of my errands complete and pack over the next couple of days before I fly out, this time for vacation! โœˆ๏ธ

 

Ingredients:

1/4 cup frozen blueberries and blackberries

1/4 cup frozen riced cauliflower

3/4 cup frozen spinach

1 spoonful cacao powder

1 scoop chocolate protein powder

almond milk to get the right consistency

Top with superfoods- I used ย cacao nibs, sunflower butter, goji berries, and shredded coconut

Chicken with Squash, Spinach, and Avocado

Chicken thighs with summer squash, red onion, sautรฉed spinach, and avocados slices. Sautรฉed the summer squash with red onion and spinach in oil and garlic, because Iโ€™m a firm believer that you can sautรฉe almost any vegetable in garlic and oil and itโ€™s awesome ๐Ÿ’โ€โ™€๏ธ

Anyone else on this one? ๐Ÿ˜ฌ

 

Ingredients:

2 boneless, skinless chicken thighs

1 summer squash

1 zucchini

1/16 red onion

2 cloves of garlic

avocado oil

1/2 bag spinach

1/4 avocado

salt and pepper to taste

 

Directions:

1. Cut summer squash and zucchini into slices. Cut the slices into halves or fourths. ย Place the zucchini in a baking dish (I use glass because it avoids the harmful interactions of nonstick baking sheets).

2. Cut red onion and place on baking dish. Mince 1 clone of garlic and mix with vegetables.

3. Place 2 chicken thighs in the baking dish on top of the vegetables. This will allow the veggies to cook in the natural oils from the chicken- no need for added oils. Season chicken and veggies with salt and pepper.

4. Bake on 400 degs for 35-45mins, depending on the size of the chicken thighs. Check the chicken periodically to avoid over cooking.

5. While this is baking, sautรฉed spinach with avocado oil and 1 clove of garlic in a frying pan.

6. Cut 1/4 avocado into slices.

7. Plate the chicken, vegetables, spinach, and avocado.

 

Peanut Butter Chocolate Banana Chia Pudding ๐Ÿฅœ๐Ÿซ๐ŸŒ

PB Chocolate Banana Chia Pudding ๐Ÿฅœ๐Ÿซ๐ŸŒ!

Makes the perfect breakfast or snack. Full of healthy fats to keep you full longer. So simple to make.

 

Ingredients:

1 banana

3 tablespoons chia seeds

Almond milk

Cinnamon

Maple syrup

Cacao powder

Cacao nibs to top

All natural peanut butter

 

Directions:

1. Add chia seeds to a bowl. Add a spoonful of cacao powder to chia seeds. Add almond milk to cover. Place bowl in the refrigerator for at least 30 minutes.

2. Remove chia bowl from the fridge. If not all of the chia seeds have absorbed the almond milk, add additional almond milk to the mixture. Add a splash of cinnamon and maple syrup. Stir the mixture and place back in the refrigerator overnight.

3. Slice a banana and place banana slices over the chia pudding. Top with peanut butter and cacao nibs.