coconut oil

Strawberry Oat Cake

July 11, 2017 by jen udashkin Leave a Comment

Healthy Strawberry Oat Cake
Strawberry season is in full swing (at least here in Montreal) and I knew I had to highlight this delicious fruit in the best way possible. The strawberries are so sweet and flavourful this time of year, I can’t wait to make jams, smoothies and more of this cake! I always give tips and tricks on my Instagram story (you can follow by clicking the icon above!) and this weeks was about buying seasonal fruits and freezing them yourself for smoothies, baked goods etc.. throughout the off season. This is a much cheaper option and you get to support local farms.

This cake is super moist and crumbly- and perfectly sweet from the strawberries and coconut sugar. The flours are simple oat and almond making it a delicious breakfast option. Serve alone or with whipped coconut or your favourite dairy free yogurt. Hope you love it!
Strawberry Oat Cake

Ingredients:

• 1 cup chopped strawberries (quartered), + extra for sprinkling over top
• 1 1/3 cup gluten free oat flour
• 1/2 cup almond flour or meal
• 1/3 cup gluten free oats (+ extra for sprinkling)
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 eggs
• 2/3 cup + 2 tbsp almond milk
• 1/3 cup coconut oil, melted and cooled

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

2. Scatter strawberries evenly in the loaf pan.

3. In a large bowl, mix together the oat flour, almond flour, oats, salt, baking powder, coconut sugar and cinnamon.

4. In a separate medium bowl, whisk together the vanilla extract, eggs, almond milk and coconut oil.

5. Add wet ingredients all at once into the dry. Mix until well combined and pour into loaf pan.

6. Bake for 40 minutes or until top is golden. *If you are using a toothpick to check doneness, remember the strawberries will remain wet, so try and find a spot thats strawberry free to check the cake itself!

7. Allow to cool completely before cutting! I like to store mine in the refrigerator.
Strawberry Oat Cake

Mini Banana Chocolate Protein Loaves

January 27, 2016 by jen udashkin 9 Comments

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.

Before

After

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

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

January 20, 2016 by jen udashkin 2 Comments

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

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.

Strawberry Oat Cake

Ingredients:

Directions:

Mini Banana Chocolate Protein Loaves

Ingredients:

Directions:

Superfood Hot Chocolate

Ingredients:

Directions:

WELCOME!

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