Banana Chocolate Chip Muffins (No Flour, Dairy-Free, Gluten-Free)

Happy Tuesday Followers!

I have a great banana chocolate chip muffin recipe for you guys this week. It is super easy, healthy, & (the best part) it requires minimal dishes. You can whip these up quickly just in your blender.

Banan Choco Chip Muffins 2019Banana Choco Chip 2019

Ingredients:

  • 3 ripe bananas
  • 2 cups large flake oats (Hilray gluten-free oats are fab & they are made right in my home town!)
  • 2 eggs
  • 2 tbsp egg whites
  • 1/4 cup unsweetened vanilla almond milk (Silk is my personal fav)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp stevia (optional or add a different sugar/sweetener of your choice)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • Pinch of Himalayan sea salt
  • Fold in dark chocolate chips & nuts after blending

Instructions:

  1. Preheat your oven to 350F.
  2. Add all ingredients into your blender (I use a Vitamix – it is so powerful and can take on all ingredients at once!)
  3. Fold in the chocolate chips and nuts last.
  4. Grease your muffin tin with coconut oil.
  5. Bake at 350F for ~15 minutes.
  6. Devour 🙂

Baked Spicy Sweet Potato Fries with a Vegan Southwest Style Dip

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For this recipe I used the Japanese Sweet Potato (reddish skin with yellow inside). The Japanese sweet potato has slightly lower carbohydrate content than the yam (orange inside). Therefore, this makes the Japanese sweet potato a bit more diabetic friendly than its competitor…it also has a slow carbohydrate release time. Sweet potatoes are packed with fibre, beta carotenoids, and vitamin A. Be sure to cook your potato fries with the SKIN ON! The skin of fruits and vegetables pack the highest nutrient content.

Fries – What you will need:

  • 4 medium-large sized sweet potatoes (more if desired)
  • olive oil
  • ground sea salt
  • ground pepper
  • chili powder
  • garlic powder
  • onion powder
  • optional: chili flakes

Directions:

  1. Preheat your oven to 400F.
  2. Scrub and wash your potatoes. Creat a few holes with a fork in each potato. In a microwave safe dish, microwave your potatoes for 3-4 minutes with 1/4 cup of water just to soften them. (This saves cook time and makes for easier slicing).
  3. Remove potatoes from microwave once they have been slightly softened. Cut into French fry sized slices.
  4. Line a baking sheet with parchment paper. Spread your fries evenly on the sheet.
  5. Drizzle your fries with olive oil, sprinkle with chili powder, ground pepper, garlic powder, and sea salt.
  6. Place them in the oven to bake for approximately 40-50 minutes (until browning). Regularly mix the fries around using a spatula. If you like your fries crispy, place them on broil for the last 5-10 minutes! Keep your eyes on them during this time to prevent burning! 🙂
  7. Give them a taste and add more spices, salt and pepper as desired.

Serve with my Southwest Vegan Mayo Dip (it’s SO good!)

Vegan Southwest Mayonnaise:

  • 1 cup Vegenaise (vegan mayonnaise)
  • 2 tbsp plain unsweetened almond milk
  • 2 tsp Bragg’s Apple cider vinegar
  •  1/2 tbsp chili powder (add more to taste if needed)
  • 1 tsp cumin (add more to taste if needed)
  • 1/2-1 tbsp minced garlic
  • ground pepper
  • ground salt
  • pinch of paprika to taste

Directions: Mix all ingredients in a small mixing bowl. Add more spice to suit your taste buds (increase the chili, cumin, and paprika as desired… Be careful with too much paprika as it can be overpowering!) *store the dip in the fridge if you are not using it immediately.*

Banana Breakfast Bars (quick & easy recipe)

This is a one bowl recipe… quick and easy to make AND you can easily tailor it to your taste buds. Change the nuts that are used, add chia, flax, or a different dried fruit to suit your taste buds!

banana-bars

Ingredients (makes ~12 bars):

  • 3 large bananas, mashed (I used two from the counter and one thawed from frozen)
  • 2 cups large flake oats
  • 1/2 cup dried cranberries (or dried blueberries, raisins, small fruit of choice)
  • 1/2 cup mixed nuts, salted (cashews, almonds, pecans)
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup hemp hearts
  • 1.5 tsp vanilla extract
  • 1-2 tsp cinnamon
  • touch of ground sea salt
  • 1/2 cup camino dark chocolate dairy-free chocolate chips (>70% cacao)

Directions:

  1. Preheat the oven to 350F
  2. Mix all ingredients in the order that I wrote into one large mixing bowl. Mix thoroughly.
  3. Spray a baking pan or casserole dish with coconut oil.
  4. Pour the mixture into the dish, pack down and distribute evenly.
  5. Bake at 350F for ~20 minutes until browning.

Allow to cool, slice into bars or squares, and enjoy!

 

Why should fibre be a priority in your diet?

Today’s food fact of the day’s spotlight is on fibre. I recently did a presentation in the community and was asked a lot of questions about fibre.. what is soluble fibre? what is the difference between soluble and insoluble fibre? How do I know what foods to eat? Well here is my short summary to understanding fibre. To begin.. fibre is FANTASTIC for our health.

blueberry-bliss-baked-oatmeal

Fiber can’t be broken down and absorbed by your digestive system. As fibre moves through your body, it slows digestion and makes your stools softer and easier to pass.

  • fibrous foods help create and maintain a healthy digestive system
  • bowel regularity  😉
  • have beneficial effects on blood sugars
  • play a role in heart health

What is soluble fibre? 

  • Absorbs liquid in our bodies (e.g. think oats soaking in water)
  • Plays the main role in lowering cholesterol
  • Helps to control blood sugars (glucose)
  • What foods does soluble fibre come from?
    • Some vegetables & fruits, lentils, legumes, beans, oatmeal, berries, nuts

What is insoluble fibre? 

  • Does NOT absorb water
  • Creates a healthy colon by keeping you regular!
  • What foods can you find insoluble fibre in?
    • seeds, skins of fruit, whole grains, brown rice, wheat bran, etc

Adult women (19-50years) need 25 grams of fibre per day and males of this age group need 38 grams per day. 

Try some of my recipes packed with high fibre ingredients: Blueberry Oat Pancakes , The Ultimate Trail Mix Cookie!Vegan/Vegetarian Quinoa ChiliTrail-Mix Energy BitesGranola CupsThe Healthy Oatmeal Chocolate Chip Cookie (Dairy Free)Blueberry Crumble Bars (Vegan, Dairy-Free, Gluten-free)

 

Chocolate Chia Breakfast Bite Cookies

chocolate chia cookies 2.jpg

Who wouldn’t want cookies for breakfast? Usually it’s morally incorrect to actually have cookies for breakfast… but we can let it slide with this recipe. These cookie bites are great to grab on the go or take to work as an energy boosting snack… and only 60 cals per cookie! Made with whole food ingredients they are refined sugar free, dairy free, gluten free, and free from any added oils.

Nutrition Breakdown (per cookie): 60 calories, 2.6g fat, 7.8g carbs, 2.3g protein. 

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What you will need (makes 12-14 bite -sized cookies):

  • 1 cup gluten free quick oats
  • 1/2 cup One Degree’s gluten free corn flour (or gluten free flour of choice)
  • 1.5 tbsp chia seeds
  • 2 tbsp cocoa powder
  • 1.5 tbsp unsweetened shredded coconut
  • 1/3 cup unsweetened applesauce
  • 1 packet stevia (omit if desired and add 0.5tbsp extra maple syrup)
  • 1.5 tbsp maple syrup
  • 1/3 cup Silk Unsweetened Vanilla Cashew Milk (or dairy free milk of choice)
  • 2 tbsp almond butter, softened
  • 2 tbsp egg whites (if you want to make these cookies vegan – make flax “eggs” substitute  instead).
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp ground sea salt
  • Optional: dark chocolate chips

Directions:

  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine all dry ingredients.
  3. Mix in wet ingredients one at a time into the same bowl.
  4. Fold in chocolate chips.
  5. On a baking sheet lined with parchment paper, form your cookies into small balls. (~12-14 cookies).
  6. Bake at 350F for ~20-25 minutes until browning and no longer wet in the middle.

 

 

Lemon Poppy Seed Bites by Genuine Health (No Bake)

Hi friends! Check out this Lemon Poppy Seed Bite recipe created by my friends at Genuine Health. I know I’ve preached about their amazing protein powder before….but I really wasn’t kidding. Also, I just tried their new chocolate protein powder. I shook it up with some almond milk….. and it was delicious just like that?! No need to add fillers and sweeteners. They sure know how to make great quality and tasty products.

Lemon poppy seed bites.jpg
Ingredients:

  • 1 scoop fermented vegan proteins+ vanilla (vanilla Genuine Health protein powder can be found at Bulk Barn and Nutrition House)
  • ½ tsp poppy seeds
  • 1 lemon squeezed, and zest grated
  • 2 tbsp ground flax seed
  • ½ c coconut flour
  • ¼ c ground almonds (almond butter)
  • ¼ c ground pumpkin seeds
  • 2 tbsp maple syrup
  • 6 tbsp unsweetened vanilla almond milk

Coating:

  • ¼ c unsweetened coconut flakes
  • 2 tbsp poppy seeds

Directions:

1. Place almonds and pumpkin seeds in food processor. Pulse until  coarsely ground. Place in separate bowl off to the side.

2. Add coconut flour, flax seed, fermented vegan proteins+ and lemon zest to food
3. processor and pulse quickly to thoroughly mix ingredients.

4. Add in maple syrup, lemon juice, almond butter and almond milk. Pulse until doughy texture is achieved.

5. Mix in ground almonds, ground pumpkin seeds, and poppy seeds by hand and roll into bite size portions.

6. In separate bowl combine coconut and poppy seeds. Roll each bite in mixture to coat as desired.

7. Makes approximately 1 dozen. They freeze well and taste great when thawed 🙂

I also calculated the nutrition facts on their recipe for you:
Per 1 serving (recipe makes 12):
Calories: 87 calories
Fat: 5.1g
Carbs: 7.1g
Protein: 4.1g