dairy-free banana nut bread
who doesn’t love a good banana nut bread? i took this old favorite and made it a little bit healthier, without damaging the taste or quality… and it was actually super easy to do. i replaced the butter with applesauce, used less sugar than most traditional recipes typically call for and replaced white flour with whole wheat flour.
- 3 ripe bananas
- 1 1/2 c. whole wheat flour
- 1/2 c. palm sugar
- 1/3 c. applesauce
- 1/2 c. chopped walnuts + extra for topping
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
preheat the oven to 350° and grease a 4×8 bread pan with coconut oil.
- peel and mash the bananas in a medium bowl.
- add the sugar, applesauce, egg, vanilla and baking soda to the bowl and combine well with the mashed bananas.
- fold in the flour 1/2 c. at a time until a thick batter has formed.
- add the walnuts, making sure they are evenly distributed in the batter.
- pour the batter into the bread pan and sprinkle the extra walnuts on top.
- bake at 350° for 45-60 minutes or until you can stick a fork into the center of the bread and it comes out clean.
- let cool, slice and serve with a side of coffee, tea or almond milk… enjoy!
avocado baked eggs
happy 2015! i hope everyone had a fun, safe and healthy[ish] new years and the best start to 2015 that you could have asked for! so that you can have a healthy start, i wanted to share with you a quick, easy and healthy recipe for your first weekend of 2015. while i’m totally all about being lazy and taking it easy this weekend, you still need to keep balance in mind, especially if any of your resolutions involve getting healthy or losing those last few pesky pounds you put on over the holidays!
on christmas morning, my family always enjoys a quick, simple breakfast together before tearing into our gifts. this year was no exception, but instead of my mom doing all of the work, i decided to pitch in an put my own bananas + bellinis spin on things. we had a bunch of fresh farm-raised eggs from the farmer down the road [yep, those things are accessible to me back home] and some avocados, so i decided to give eggs baked inside of avocados a try and if i do say so myself, they weren’t bad at all! they’re also good for you [protein + healthy fats] and who doesn’t love avocados?!
for four servings of these avocado baked eggs you will need:
- 4 eggs
- 2 avocados
- salt + pepper to taste
- any toppings, spices condiments you like [i used sriracha]
- preheat oven to 425º. line a cookie sheet with aluminum foil and grease very lightly with coconut oil.
- cut the avocados in half lengthwise, remove pits and scoop out the centers, leaving about 1/4″ of avocado meat around the edges and line up on the cookie sheet.
- carefully crack the eggs into the avocados, sprinkle with salt and pepper and place in the oven for 15-20 minutes [you can adjust this based on how well you like your eggs done… i baked mine for about 18 minutes].
- remove from oven and let cool for a few minutes before serving and topping with your favorite seasonings.
- throw some english muffins in the toaster to serve on the side and enjoy!
toast, two ways
based on the title of this post, i know you might be thinking: “toast?! is this b*tch kidding me?!” obviously, toast can easily be one of the most boring and bland foods ever, but topping it with the right things can make it seriously awesome and super healthy.
lately i’ve been really into the whole avocado toast thing, but i also love the old almond butter and banana combo, as well. what’s best about toast is that you can really customize it and spice it up with whatever you might have on hand… fruit, eggs, veggies, seeds, nut butters, spices… you get the idea. here are my two favorite ways to top your toast for extra flavor and health benefits: one sweet, one savory. i prefer to use ezekiel’s 7 sprouted grain bread, but any whole wheat bread will do… none of that white sh*t, please.
- 1 slice of bread, toasted
- 1/2 of a banana, sliced
- fruit-based jelly of choice
- almond butter
- unsweetened coconut flakes
- chia seeds
instructions: after you’ve toasted the bread, spread the jelly onto the toast liberally and then sprinkle with chia seeds and coconut flakes. Place the bananas slices on top and drizzle with almond butter.
health benefits: potassium from the banana, healthy fat from the almond butter, protein from the chia seeds.
- 1 slice of bread, toasted
- 1/2 of an avocado
- chia seeds
- cayenne pepper
- sea salt
instructions: after the bread has been toasted, scoop the avocado out of the skin and mash onto the toast. sprinkle with cayenne and salt to taste and top with chia seeds.
health benefits: healthy fat from the avocado, protein from the chia seeds, and cayenne pepper helps to rev up the metabolism and clear out the sinuses.
enjoy either as a healthy breakfast, pre- or post-workout snack or an afternoon pick-me-up!
crispy apple walnut muffins
well, there’s no way around it. fall is here and i’m finally coming to terms with it. surprisingly, i’m finding that i’m actually kinda sorta mayyyybeeee a little bit excited. i’m sure that being in europe during the transition from summer to fall helped make it a little less depressing for me, but now that i’m home, one thing i’m really looking forward to is all of the fall baking and cooking i can start experimenting with and sharing with you… apple crisp and pumpkin pie, anyone?!
muffins have always been one of my favorite fall foods. there is something about them that makes me feel so warm and fuzzy inside, but i find myself avoiding them like the plague because of the high amounts of sugar they contain [often the sugar content exceeds the daily recommended intake of 25 grams… yes, in just one muffin]. i decided it was time to find a way to be able to enjoy eating a muffin for breakfast without having to consume all of the unhealthy stuff you typically find in store-bought and bakery-made versions [refined sugars, vegetable oils, white flour]. the result? these babies right here. these apple walnut muffins are gluten- and dairy-free, use coconut oil instead of vegetable oil, contain zero refined sugars and literally taste like a crisp fall day…. you’re gonna love them!
for about 12-15 apple walnut muffins, you will need:
- 1 1/2 c. unsweetened applesauce
- 2 eggs
- 1 c. coconut oil, melted
- 1 tbsp. vanilla extract
- 3 c. gluten-free flour of your choice
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 c. apples, peeled, cored + diced [i used 2 medium sized gala apples]
- enough walnuts to sprinkle on top
- pre-heat the oven to 350° and line a muffin/cupcake tray with liners.
- mix together all of the wet ingredients [applesauce, eggs, coconut oil, vanilla].
- in a separate bowl, mix together all of the dry ingredients [flour, salt, baking soda, cinnamon, nutmeg].
- combine the wet and dry ingredients, mix well and then add the apples, mixing until they are evenly distributed in the batter. the batter will be thick!
- scoop the batter into the lined muffin/cupcake tray, filling each about 3/4 full.
- sprinkle each muffin with as many walnuts as your heart desires.
- bake for 20-25 minutes.
- let cool and enjoy!
give these muffins a try this weekend and serve for breakfast with a hot cup of chai tea and a small side of plain yogurt. you’ll be feelin’ the fall spirit in no time!
do you have any favorite fall recipes?
peanut butter cup overnight oats
happy friday, everyone! i hope you all had a great week and are looking forward to the weekend ahead of you… you’re almost there! the recipe i’m sharing with you today brings together two of my favorite things, like, ever [peanut butter and chocolate] for a healthy, easy to make breakfast that’s perfect for a lazy saturday morning since all the prep is done the night before.
i’ve seen a lot of recipes for overnight oats lately, so i thought i would have a go at them myself. i used the ingredients i already had in my cupboard for this dairy- and gluten-free version… i have to say, i was pretty pleased with the results and i think you will be, too! the final product needs to sit in the refrigerator overnight, so make sure to grab all of the ingredients you’ll need on your way home from work and whip this up tonight. this way, tomorrow morning can be all about sleeping in and relaxing. for 2 servings, you will need:
- 1/2 c. gluten-free rolled oats
- 1 c. almond milk [or other milk alternative of your choice]
- 1/4 tsp. salt
- 1 banana [the riper the better]
- 2 tbsp. organic peanut butter
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. raw honey [or other natural sweetener of your choice]
- 2 tbsp. vegan carob chips
the steps are as follows:
- combine the oats, almond milk and salt in a saucepan and cook on the stovetop over medium heat until almost all of the almond milk has been absorbed. you don’t want to oats to be too watery or too sticky… right in the middle is perfect!
- while the oats are cooking, mash the banana and peanut butter together with a fork until smooth and well-combined.
- when the oats have finished cooking, place about half of them in a food processor or blender with the banana-peanut butter mixture, vanilla, and honey and blend until smooth.
- stir the remaining oats and carob chips into the smooth, blended mixture and place in mason jars [small bowls or mugs work fine, too!] and refrigerate overnight.
- sprinkle with extra carob chips and enjoy with a cup of coffee or tea in the morning… enjoy!
what are your plans for the weekend? i’m excited to be heading to my first ever wanderlust event, wanderlust 108, with one of my girlfriends. i can’t wait to share the experience with you guys next week! tell me about what you’re up to this weekend in the comments below. anyone else headed to wanderlust 108?!
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