BLUEBERRY GREEK YOGURT BANANA BREAD

14 Apr

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Hi hi!☀️☀️ I’m a huge fan of banana bread🍌🍞 but most times the store bought versions are packed with loads of sugar, oil and preservatives, making it super sweet and not so good for you.

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My spin on the classic banana bread uses gluten free whole grain oat flour for extra fibre, plain fat free Greek yogurt for extra protein and fluffiness👅 and contains a small amount of coconut palm sugar to give it just the right amount of sweetness. However, the majority of the sweet flavour comes from the ripe bananas and blueberries!

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If you want to make this sugar free, omit the coconut palm sugar and use 3 ripe bananas instead. Have a great day!

Modified from Julia’s Album.

Wet ingredients:

2-3 ripe bananas (mashed)
1/2 cup plain fat free Greek yogurt
1/4 cup organic coconut oil (melted)
1/2 cup coconut palm sugar
1 1/2 chia seeds (soaked in 4 tbsp of water for 5 mins)
2 organic cage free eggs
1 tsp organic pure vanilla extract

Dry ingredients:

1 1/2 cup gluten free whole grain oat flour
1 tsp gluten/aluminum free baking soda

Add ins:

1 cup organic blueberries or raspberries, but be careful because you may get a sour surprise).

Preheat oven to 350°F and line a loaf pan with parchment paper. To make the parchment paper stick to the pan, grease the pan with coconut oil and stick the parchment paper to the bottom and sides, easy!

Purée all wet ingredients in a food processor until smooth, or mix all wet ingredients in a bowl until smooth. Add in flour and baking soda and mix until well incorporated, then add in blueberries.

Pour batter into your lined loaf pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test. When ready, let it cool for 30-40 minutes before serving, otherwise your bread will fall apart.

Enjoy!

MEXICAN CHICKEN ENCHILADAS

10 Apr

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Happy Friday guys! Although the temperature is now in the positive, it’s still rainy and foggy and that makes me slightly gloomy🙍 but these enchiladas definitely heated things up! The tortillas are organic and 100% sprouted whole grain, plus I omitted the cheese from the filling and only used it for the topping.

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I used mozzarella because I didn’t have any cheddar or jack cheese, but I believe any cheese would work with this recipe because these turned out lovely! Except blue cheese…I wouldn’t recommend that😅

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If you’re craving a hearty warm meal with heat and flavour, try these!

Recipe: yields 5 servings, adapted from Skinny Taste.

Sauce:

1 cup organic tomato sauce (salt free)
1/2 tsp chili powder
2 minced garlic cloves
1 tbsp chipotle chilis (in adobo sauce)
1/2 tsp ground cumin
1/2 cup low sodium chicken broth
1 tbsp Mexican seasoning mix
1/2 tsp Flavor God everything spice blend
Ground black pepper to taste
1 tsp EVOO

Chicken filling:

3 organic chicken breasts (shredded)
1 small red onion (diced)
2 garlic cloves (minced)
1 can rinsed organic black beans (salt free)
A handful of fresh parsley (chopped)
1 tsp cumin
1 tsp chili powder
1/4 cup low sodium chicken broth
1/2 cup tomato sauce (salt free)

Enchilada Topping:

5 organic sprouted whole grain tortillas
1 cup shredded partly skimmed mozzarella, or cheddar and jack cheese
Chopped scallions, red and yellow peppers for topping (or cilantro)

Preheat oven to 400°F.

In a medium sauce pan, add olive oil and sauté garlic. Add the remaining sauce ingredients and bring to a boil. Reduce to low heat and simmer for 10 minutes until ready. Set aside.

Heat the olive oil in a medium skillet over medium high heat. Sauté onions and garlic on low heat until soft, about two minutes. Add chicken, black beans, parsley, cumin, chili powder, tomato sauce, and chicken broth. Cook for five minutes, then remove from heat.

Grease a large ramekin a dish with a drop of olive oil and make sure all sides are coated. Put 1/3 cup of the chicken and black bean filling into each tortilla love and rolled it. Place on baking dish with the seam side down, top with sauce and shredded cheese.

Cover the top with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes. When ready, place enchiladas on the counter and let it cool for one minute. Top with scallions, red peppers and yellow peppers. Enjoy!

STRAWBERRY AND BLUEBERRY CHAI PANCAKES

8 Apr

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Good morning hungry people😄 Pancakes anyone? Don’t mind if I do😋 You could never go wrong with these fluffy yummy pancakes. Have a great day!

Recipe:

1 cup oat flour
1 organic cage free egg
1 organic banana
Organic stevia (1 sachet)
1/2 tsp gluten/aluminum free baking powder
1 chai tea bag (broken into batter)
1 cup unsweetened almond milk
1 cup sliced strawberries and blueberries
Coconut oil (for frying)

Mix all ingredients (except berries) in a bowl or food processor until you get a smooth batter.

Place a skillet over medium heat and add 1 tsp coconut oil. Pour 1/3 cup of the batter in the skillet and top with berries. Flip pancakes when edges begin to brown and repeat the process until the batter is used up.

When ready, top with extra berries and maple syrup. Enjoy!

PALEO ROASTED ITALIAN TURKEY SAUSAGE WITH CARROTS & SWEET POTATOES

6 Apr

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What to do with Easter leftovers? Throw all of them in a large ramekin dish and bake! Super easy and healthy! The turkey sausage is natural and also full of flavour, so too much seasoning isn’t required. This is the easiest way to meal prep for the week! Happy Monday!

Recipe: serves 4

1 large sweet potato (chopped)
2 large organic carrots (washed and sliced)
4-5 turkey sausages (sliced)
6 scallions (chopped)
1 red bell pepper (chopped)
Half a red onion (chopped)
1 tbsp all spice blend (i used Flavor God)
1 cup grated cheddar cheese (or any cheese)
2 tbsp EVOO or grape seed oil

Preheat oven to 400°F.

Add all ingredients into the ramekin dish (except cheese) and blend all ingredients together using your hands until well incorporated. Place ramekin dish in the oven and bake for 45 minutes. Take out the dish from the oven and top with cheese, then return to the oven and bake for another 10 minutes.

When ready, serve immediately and enjoy! Or maybe you should wait a minute so you don’t burn your tongue😁

MOIST ALMOND CORNBREAD

4 Apr

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Easter dinners are never complete without cornbread, and trust me, cornbread can be simply amazing, especially when it’s done right. This recipe is a new spin on a Betty Crocker recipe I have. This version is moist, fluffy, nutty and gluten free for those who are gluten intolerant. Happy Easter everyone!

Recipe: from Betty Crocker

1/4 cup butter (room temperature)
1 cup unsweetened almond milk
1 large organic cage free egg
1 1/4 cups Bob’s Red Mill Cornmeal
1 cup gluten free oat flour
1/2 cup organic coconut palm sugar
1 tbsp gluten/aluminum free baking powder
1/2 tsp sea salt
1/4 cup slivered almonds

Heat the oven to 400°F. Coat the bottom and sides of an 8-inch square pan or 9-inch round cake pan with coconut oil.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Sprinkle slivered almonds on top of the batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Slice and Serve warm.

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