Mini Banana Chocolate Protein Loaves

Mini Banana Chocolate Protein Loaves

I am so grateful to have my own home office thanks to an amazing man who so generously gave it to me. One problem I seem to face often is a lack of space on my desk. School books, materials for my students and recipe development notebooks have completely taken up all the space on my desk. Finding an empty space to jot down a note has become next to impossible. So as I promised to myself in my previous post, I plan to make organization a priority and have a life with less clutter, which includes my desk! All I really needed was a few pretty inexpensive baskets or crates to store the bulky items. A basket with a cover is a great idea if you have a few eyesores that you rather keep hidden. What’s best is that because the baskets look beautiful, you can still keep them next to your desk so you have easy access at any time.

Mini Banana Chocolate Protein Loaves

Before

Mini Banana Chocolate Protein Loaves

After

Mini Banana Chocolate Protein Loaves
A small desk leaves room for only a small snack, so in light of this small office remodel I have made a perfect treat that is portioned, yet full of protein. With no added sugar thanks to Truvia Calorie-Free Sweetener, this mini loaf is a great grab and go breakfast that will you keep feeling satisfied until lunch. The best part about the recipe? You make the entire thing in your blender. Yup I said it. No mixing bowls, mixers, spatulas etc… Talk about saving space! I also love that with Truvia Calorie-Free Sweetener, there is no need to make a mess measuring sugar, you just rip open a packet and you’re done. This makes the baking process a lot easier and most importantly remains delicious.

Ps. For free samples of Truvia Calorie-Free Sweetener head to Truvia.com/Canada/products/free_sample
Mini Banana Chocolate Protein Loaves  Mini Banana Chocolate Protein Loaves  Mini Banana Chocolate Protein Loaves  Mini Banana Chocolate Protein Loaves

Ingredients:

• 1 ripe banana
• 1/3 cup almond milk (or your favorite non-dairy beverage)
• 2 eggs
• 1/3 cup melted coconut oil
• 1/3 cup chocolate protein powder (I use garden of life raw protein powder)
• 1 cup gluten free oats
• 1 tsp vanilla extract
• 4 packets Truvia Calorie-Free Sweetener
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1/2 cup chopped pecans (for sprinkling)
• 1/4 cup 70% chocolate chips (for sprinkling)

Directions:

1. Preheat oven to 350 F. Grease 6 mini loaf pans and place on a baking tray. (If you don’t have mini loaf pans, you can do this in muffin tins as well)
2. In a high-speed blender add the banana, almond milk, eggs, coconut oil, protein powder, oats, vanilla, Truvia Calorie-Free Sweetener, baking powder, and baking soda. Blend until thoroughly combined. Make sure to scrape the sides of the blender.
3. Pour batter evenly amongst the loaf pans (about 1/3 of the way up) and bake for 15-17 minutes or until a toothpick comes out clean.
4. Store in an airtight container for up to 10 days.

Superfood Hot Chocolate

Superfood Hot Chocolate
So it’s now two weeks into 2016 and I figured it is a good time to check in on your resolutions and share some of my own. As we settle back into our routines after a relaxing holiday, it is a perfect time to think about the goals we have set out for in 2016. One of my (many) New Year’s resolutions is to take a big step away from screens. Between cell phones, iPads and television I find that most of us have lost the ability to be fully present in our everyday lives. We feel insecure or lost without our gadgets, even when sitting at the dinner table. So to unplug in 2016, I have made a rule with my fiancé that there are no gadgets (including cell phones) after 10pm! I’m really ruining his score on Candy Crush but he hates to admit that he truly does enjoy a few hours of email-free serenity before bedtime.

​Another great way to replace some of that Netflix time (I repeat, only some) is to read. Yes reading for pleasure! With that cold winter chill and snowy roads nothing sounds better than curling up on the couch with a hot beverage and a book. A hot tea or lemon water is always a good idea but sometimes we crave something more luxurious and comforting. Remember that sugar doesn’t always go hand in hand with comfort. Actually, a sugary drink might leave you feeling tired halfway through that book. I am so excited that I have partnered with Truvia sweetener to bring you a superfood packed hot chocolate without any sugar. This stevia-based sweetener provides you with the sweetness of two teaspoons of sugar without added calories or the dreaded blood sugar swing! With the help of turmeric, cayenne and coconut oil this beverage provides anti-inflammatory, metabolism boosting and anti-bacterial benefits. So it’s time to order that book you’ve been meaning to read, and drink up this good-for-you hot chocolate.

Ps. For free samples of Truvia Calorie-Free Sweetener head to Truvia.com/Canada/products/free_sample
Superfood Hot Chocolate

Ingredients:

• 1/2 cup coconut milk
• 1 cup almond milk or non-dairy milk of choice
• 2 tbsp raw cacao powder
• 1 tsp maca powder
• 1 tsp coconut oil
• 1/4 tsp turmeric powder
• 1/2 tsp cinnamon
• pinch of cayenne powder
• 2 packets Truvia Calorie-Free Sweetener

Directions:

1. In a small saucepan over medium heat, bring almond and coconut milk to a simmer.

2. Add cacao, maca, coconut oil, turmeric, cinnamon, cayenne and Truvia Calorie-Free Sweetener. Whisk until well combined (about 2-3 minutes)

3. Carefully add mixture to a high speed blender. Blend for 30 seconds and pour into mugs. Sprinkle with cinnamon and serve immediately.Superfood Hot Chocolate

Lavender Poppy Loaf

Gluten Free Lavender Poppy Loaf
I posted this recipe over a year ago now and I decided it was time to give it a revamp in terms of ingredients as well as pictures. I hope you all love this new recipe, and give lavender a try!

Lavender has been one of my obsessions for many years now. My best friend worked at a bakeshop here in Montreal and often came home with leftover cupcakes from the day. On a Monday evening, she brought home a beautiful purple lavender cupcake and I was instantly hooked. Monday’s (only day they had lavender cupcakes) became a little brighter for me as I indulged in the buttery cake that smelled of perfume. Lovely lavender cakes became a birthday ritual for me but often resulted in bloated, uncomfortable evenings. So on this journey to clean eating, I have successfully recreated my favorite dessert. Although I missed the butter cream frosting, the addition of coconut flakes and poppy seeds made the loaf rich and flavourful.

This recipe is grain-free, gluten-free, dairy-free and sugar-free. Like all my recipes, it uses all natural ingredients. This was my first time using millet flour and I have to say, I was quite impressed. There was no unwanted “gluten-free” taste to be found, plus it has an incredible crumb-cake like texture! I highly recommend this flour for cakes and muffins.

Gluten Free Lavender Poppy LoafGluten Free Lavender Poppy LoafGluten Free Lavender Poppy Loaf

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Serves 7-10

Ingredients:

• 1 and 1/2 cups millet flour (almond flour will work too!)
• 1/2 cup coconut flour
• 1 tbsp dried lavender + more for garnish
• 3 tsp. poppy seeds
• 1 tbsp baking powder
• 1/2 cup unsweetened coconut flakes (divided)
• 1/2 cup coconut sugar or xylitol
• 1/2 tsp sea salt (or himalayan salt)
• 1 cup unsweetened almond milk
• 2 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup coconut oil (plus 1 tbsp for greasing pan)

 

Directions:

1. Position a rack in the lower third of the oven and heat the oven to 350°F. Grease loaf pan with coconut oil, or line with parchment paper.

2. In the bowl of a food processor, add you your 1 tbsp lavender and coconut sugar. Process until the lavender has turned into a powder.

3.In a large bowl, combine the millet and coconut flour, coconut sugar, 1/4 cup coconut flakes, poppy seeds,, baking powder, and salt. Whisk until well blended.

4.In a medium bowl, add the almond milk, eggs, melted coconut oil and vanilla. Whisk until evenly combined. Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold until combined. Scrape the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to even out the batter. Top with remaining coconut flakes and more lavender if you desire.

5. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Allow to cool for 5-10 minutes and then invert the cake onto a cooling rack and allow to finish cooling for another 30 minutes. Serve with fresh blueberries and tea!
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