Peanut Butter Banana Bread

A client of mine that has some food allergies was looking for a protein powder alternative last week. After doing some searching through Amazon, I came across Carrington Farms Coconut Protein Powder. This powder is a blend of organic coconut powder, organic pumpkin powder and organic pea powder. It has 8 grams of fiber and 20 grams of protein! I decided to give it a try myself. It arrived the next day thanks to amazon prime and after smelling it I determined it would not enhance the flavor of a shake AT ALL. “Perhaps it would be good for baking” I thought. Last night I was in the mood for some good smells and noticed I had some extremely ripe bananas laying around, so I whipped up a loaf of this Peanut Butter Banana Bread. This recipe is pretty “allergy friendly” in that the peanut butter can be swapped out for cashew, sunflower, pecan etc. If you don’t have the coconut protein powder you can also use coconut flour. I figured I’d give the loaf a protein/fiber boost to help keep me fuller longer.

Ingredients

• 4 medium ripe bananas

• 2 large eggs

• 1/2 cup nut butter (I used crunchy peanut butter)

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/8 tsp salt

• 1/2 cup coconut protein powder (I used Carrington Farms Organic ; could also use coconut flour)

• coconut oil (for greasing the pan)

Instructions

1. Preheat oven to 350 degrees F and grease a 9 x 5 loaf pan with coconut oil.

2. In a large bowl, mash bananas with masher or fork.

3. Push banana off to one side and add in the eggs. Whisk them with a fork.

4. Add in the peanut butter, vanilla, baking soda, baking powder, cinnamon and salt.

5. Stir everything to combine well.

6. Add in the coconut protein or flour and mix.

7. Pour batter in loaf pan and bake for 40-45 minutes.

8. Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely.

9. Cut yourself a slice, add an extra goop of nut butter and enjoy!

10. Refrigerate for up to 4 days or freeze for up to 3 months.

Banana Bread Bars

You know what coffee shop I love??? Gregory’s. They have delicious coffee and reallllly tasty baked goods. You know what I don’t love about Gregory’s Coffee though? The fact that ONE energy ball is $3.50!!!! Every time I buy one of them I savor every bite while simultaneously kicking myself for spending $3.50 on a tablespoon of rolled mush.

These banana bread bars are inspired by Gregory’s energy bites but TBH they don’t taste anything like them. I made these as simple as possible because that’s how I live my life :)

You can spice them up (literally) with cinnamon or nutmeg; maybe add some coconut flakes; get really wild add some chocolate chips - the world is your oyster. If you have a peanut allergy you could also skip the powdered peanut butter and just add a bit more oatmeal to soak up the moisture. Maybe do a little flax meal - hey I’m down for a good time. These bars are great to grab and go in the morning, as a mid-afternoon snack, or a pre-workout bite to fuel you towards your gains. Whatever it is, enjoy!

Ingredients:

• 3 ripe medium bananas

• 2 cups rolled gluten-free oats

• 3 scoops Naked Nutrition chocolate peanut butter powder

• 1 T chia seeds

• 1/4 tsp baking powder

• dash of salt

• Optional add in’s: coconut flakes, nuts, seeds, cranberries, raisins, chocolate chips

Directions:

1. Preheat oven to 350 and line a cookie sheet with aluminum foil or parchment paper. (We ran out of parchment paper so I had to use aluminum foil - just be sure to spray with cooking spray)

2. Mash bananas in a large bowl

3. Stir in dry ingredients

4. Using about 2 T of “dough” form into a rectangle and place on cookie sheet. This should make about 8-10 bars depending on the size

5. Bake for 12 minutes

6. Allow to cool for 5 minutes.

7. Store in airtight container and keep in the refrigerator to last longer. You can microwave for 15-20 seconds to get them all goey again :)

Banana Bread Bars

2-Minute Chocolate Mug Cake

I know it’s probably bad to say as a dietitian, but I don’t like to make complicated things in the kitchen. I love BEING in the kitchen, but I like to keep things simple. This mug cake is a great way to make busy mornings super easy. Just mix the dry ingredients at night, wake up, stir in the liquid, microwave and boom!

Or, if you are like me and cannot finish dinner without something sweet/chocolatey, this mug cake is an awesome way to seal the meal.

2-Minute Chocolate Mug Cake

Ingredients:

• 1/3 cup Birch Benders Paleo Pancake Mix (scroll down to food section)

• 1 T cacao powder

• dash of sea salt

• 1/3 cup almond milk (or milk of your choice)

• 1/4 tsp vanilla extract (optional)

• Toppings (optional): peanut butter, nuts, coconut flake, cacao nibs

Directions:

Note: I normally eat a mug cake straight from the mug, but I wanted to showcase all of its beauty. If you’d like to do the same, spray the mug with some cooking spray or wipe down the sides (and bottom) with coconut oil.

1) Combine pancake mix, cacao powder and sea salt in mug.

2) Stir in almond milk and vanilla extract.

3) Microwave for 60 seconds.

4) Top with peanut butter or any other topping you like and enjoy warm!

Summer Lentil Salad

Trader Joe’s does it again with their steamed, ready-to-eat lentils. This definitely isn’t a new product, I’m just late to the game and bummed I’ve been missing out on such deliciousness this whole time. This lentil salad is great as a meal, a side, a snack or on top of a salad. It has a summery feel to it because it’s a cold salad and because of the lime flavor, BUT thanks to climate change who can even keep track of what season we’re in?? The best part about this recipe….it takes about 5 minutes to make!

Ingredients:

• Trader Joe’s steamed lentils (1 box)

• 1/2-1/3 cup chopped scallions (depending on how big of a scallion fan you are)

• 1/3 cup diced tomatoes

• 1/3 cup chopped cucumber

• juice from 1 lime

• salt / pepper / garlic to taste

Directions:

1. Combine all ingredients in a large bowl and mix well (unless you’re trying to go for aesthetics for blogs and or social media then mix everything but the cucumbers together and then carefully place chopped cuc’s in a pile in the middle).

2. Serve cold.

Chocolate Peanut Butter Tarts

This tasty treat is a great source of omegas thanks to a nice dose of hemp hearts. No don’t worry, not that kind of hemp; the only high you’ll be getting from these is a chocolate peanut butter high.

So what are hemp hearts? Well, they’re the edible interiors of the seed that hemp grows from. The hemp plant does share the same plant species as the marijuana plant. But the hemp plant contains nearly undetectable levels of THC. Hemp hearts contain less than 0.3%, while traditional marijuana plants can contain levels upward of 10 to 30%.

Per serving, hemp hearts contain 10 grams of plant-based protein and 12 grams of omega-3 and omega-6 per 30-gram serving (which is more than a comparable serving of chia or flax). Combine this with raw cacao powder, an egg, coconut oil and some peanut butter and you’ve yourself got quite a tasty treat!

Ingredients:

• 1/4 cup raw cacao powder

• 1 cup + 2 T Manitoba Harvest Hemp Hearts

• 2 eggs

• 1/2 tsp vanilla extract

• few drops of liquid stevia (optional - I didn’t use stevia but if you prefer sweeter, go for it )

• 1 T coconut oil (melted)

• 1/2 cup peanut butter

• coarse salt

Directions:

1. Preheat oven to 350 degrees and spray mini cupcake tin with cooking spray

2. In a bowl, mix the cacao, hemp heart , eggs, vanilla extract and stevia until well combined

3. Spoon about a tablespoon of the mixture into each well in the cupcake tin

4. Press down to form a little cup - shown here

5. Bake for 10 minutes

6. While the cups are baking, melt coconut oil and peanut butter in a double boiler

7. Remove tray from oven after 10 minutes and allow to cool for 5-10 minutes

8. Remove cups from pan and place them on a plate or flat surface

9. Use a spoon to fill the cups up with the coconut oil / peanut butter mixture

10. Freeze for 30 minutes

11. Remove and sprinkle salt on top

Chocolate Peanut Butter Banana Mousse

Does anyone else get annoyed when you look up a recipe and have to scroll for 10 minutes to get past a novel? I get it…blogging. But I’m sure most people just want the recipe……so here you are…. (you’re welcome).

Chocolate Peanut Butter Banana Mousse

Ingredients: (serves 3)

• 7 oz firm tofu (I used House Foods)

• 6 T powdered peanut butter (I used Naked Nutrition)

• 1/2 cup cacao powder

• 1 T raw honey (use more or less depending on preference)

• 1 small ripe banana

• 1 cup unsweetened vanilla almond milk

• Optional Toppings: cacao nibs, shredded coconut, banana slices, nuts, peanut butter drizzle

Directions:

1. Combine all ingredients in a blender until smooth

2. Divide into cups and refrigerate for 30 minutes

3. Serve cold with or without toppings

Dark Chocolate Pomegranate Seed Bites

Does anyone else feel like they need a bite of chocolate after dinner to seal the deal before they feel truly satisfied? I’m not sure what that’s all about but these bites are perfect for satisfying that chocolate fix.

Ingredients (makes ~16 bites):

• 3, organic 72% dark chocolate bars

• 1, 5 oz box pomegranate seeds

Instructions:

1. Break up bars of chocolate and place into a microwave-safe dish (you could also use a double boiler to melt the chocolate).

2. Heat the chocolate at 30 second intervals, stirring every 30 seconds, until the chocolate is melted. I heated and stirred about 4 times.

3. If you are using a silicon mold, place a cookie sheet under the mold so you are able to transfer it to the freezer once you’ve poured in the chocolate.

4. Pour ~1 Tablespoon of melted dark chocolate into each square of the silicon mold or lined mini-muffin/cupcake pan.

5. Freeze for 5 minutes so the chocolate hardens a bit and the seeds don’t just sink to the bottom.

6. Remove from freezer and spoon ~1 teaspoon of pomegranate seeds into each section.

7. Cover with another 2-3 teaspoons of melted dark chocolate.

8. Refrigerate for at least 30 minutes before serving (or ~15 minutes in freezer to make sure chocolate is completely solidified).

9. Enjoy (with a napkin nearby).

Peanut Butter Cookies

Grain-free, gluten-free, dairy-free peanut butter protein cookies

Ingredients:

• 1 (15.5 oz) can organic pinto beans, rinsed

• 15 medjool dates, pitted

• 1 T coconut oil, liquid

• 1 T vanilla extract

• 1/8 tsp baking soda

• 1/8 tsp salt

• 1/3 cup natural chunky peanut butter

• 1/2 cup peanut butter powder (I used Naked Nutrition’s)

Directions:

1. Preheat oven to 350 degrees

2. Add pinto beans, dates, vanilla extract and coconut oil to a high speed blender or (ideally) food processor, and blend until well combined (using the tamper to continuously press the mixture down and away from the sides).

   (If you’re using a good food processor you can honestly probably throw everything in that and blend it up - my Vitamix was not behaving)

3. Use a rubber spatula to transfer mixture to a large bowl.

4. Stir in remaining ingredients.

5. Refrigerate dough for 15-20 minutes.

6. Line a cookie sheet with parchment paper.

7. Roll doll into 1” balls and place on to cookie sheet.

8. Flatten ball down using a fork. Press down once, lift, turn the fork 90 degrees and press down again to make the classic PB cookie marks

9. Bake for 15 minutes.

10. Allow to cool.

11. Enjoy!

Truffle Cream of Mushroom Soup

If someone asked me what the best meal of my life was, I would without any hesitation say Truffle Ravioli from a restaurant in Long, Branch, NJ. If I was to eat it now however, I’d have to probably take 2 personal days. So I attempted to recreate something as delicious without the GI upset. I give you….

Dairy-Free Truffle Cream of Mushroom Soup

Dairy-Free Truffle Cream of Mushroom Soup

Ingredients:

• 1/2 medium yellow onion, diced

• 1 small zucchini, cubed

• 10 oz package sliced mushrooms

• 2.5-3 T truffle oil (will be used in two parts)

• 20 oz broth (I used chicken)

• 4 oz canned coconut milk

• 1/2 tsp salt (I used truffle salt for a truffle explosion

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

Directions:

1. In a large pot, heat 1.5-2 T truffle oil (depending on how strong you want the truffle flavor to be) over medium heat.

2. Add in diced onions and cook for 2 minutes.

3. Add in zucchini and stir to incorporate the oil and onion mixture. Cook for another 2 minutes

4. Using only 2/3 of the 10 oz package of mushrooms, add to pot, stir and cook for another 2 minutes.

5. Pour in chicken broth and let simmer for 5 minutes.

6. Add coconut milk, salt, pepper and garlic powder and continue to cook for another 5-10 minutes until all vegetables are fork tender.

7. While the soup is simmering, heat another 1-1.5 T truffle oil in a frying pan and sauté remaining mushrooms.

8. Remove pot from heat. Use an immersion blender (or regular blender) to puree.

9. If you used an immersion blender, stir in sautéed mushrooms and serve hot. If you used a regular blender, pour soup back into the pot, stir in sautéed mushrooms and serve hot.

Apple Pie Protein Shake

This fall-inspired protein shake packs a nutritional punch delivering 2 servings of veggies, brain boosting octane oil and collagen protein. You can enjoy this for breakfast, lunch, post-workout or dinner.

Apple Pie Protein Shake

Ingredients:

• 1/3 cup riced cauliflower

• 1/4 zucchini

• 75 g gala apple

• 1/2 tsp cinnamon

• 1 tsp @bulletproof brain octane oil (optional)

• 30 g vanilla collagen protein 

• 10 small ice cubes (5-6 large)

• 1 cup unsweetened almond milk

Directions:

1. Combine all ingredients in a blender (I use a Vitamix) and blend on low speed for 15-20 seconds.

2. Slowly increase speed to high.

3. Add more liquid if needed.

4. Pour into glass and top with a sprinkle of cinnamon.

Instant Pot Bone Broth

If you guys follow me on Instagram, you know I’m ALWAYS raving about bone broth. Bone broth is high in minerals such as magnesium, calcium, phosphorus, silicon and sulfur. It is also high in glucosamine and chondroitin sulfate which are associated with reducing inflammation and joint pain. Bone broth is high in collagen which can also help maintain healthy skin.

Okay so great! We know it’s good for you but how the heck do you make it?! I’ve receive a ton of questions via social media on how I make my bone broth so I figured I would blog about it AND make a video. So whether you are a visual learner or prefer to just read a recipe, here you go!

Instant Pot Bone Broth

Ingredients:

• 2 lb beef, neck & knuckle bones (can also use chicken, pork or fish bones-USE HIGH QUALITY BONES, ideally GRASS-FED, GRASS-FINISHED. I got mine from Hudson & Charles)

• 1 tub of chopped mirepoix from Trader Joe’s (or 1/3 C of each: celery, carrots, onions)

• 4-5 garlic cloves, peeled

• 2 T organic, unpasteurized apple cider vinegar (I like Braggs - check out more ways to use ACV)

• 2 t pink himalayan salt

• 1-2 t black pepper

• 1 tsp crushed bay leaves (or 3-4 whole leaves)

• 4-5 quarts filtered water (fill up to max fill line)

Directions:

1. Plug in instant pot and click “soup” button. Using arrows, increase time to 230 minutes.

2. Place bones into pot (it’s ok if the bones are frozen) and then add the mirepoix, apple cider vinegar, garlic, salt, pepper and bay leaves.

3. Pour in filtered water until it reaches the max fill line. Stir.

4. Secure the lid and let cook for 230 minutes.

5. When the time is up, slowly and carefully shift the pressure value to the left or right to SLOWLY release some pressure. DO NOT look over the valve or put your hand over it as it could easily burn you. Be very careful and let the steam out slowly.

6. When you no longer see or hear steam escaping, it is safe to open. Remove lid.

7. Place a colander (with very fine holes) in large pot. Using a towel, dish rag or oven mits, pour the contents through the colander allowing all the liquid to pool in the pot.

8. Discard the contents of the colander. (Thick beef bones can be saved to make a second batch of broth. Note: This second batch will be less flavorful and not contain nearly as many nutrients. It will likely not gel either as there will not be much collagen).

9. Let cool for 30 minutes and divide into glass jars (You can also place a few ice cubes in the broth - it’s likely extremely concentrated so this little bit of ice shouldn’t do much to the flavor).

10. Once the broth has cooled, transfer to fridge.

11. Broth should keep 3-4 days in the fridge. To extend life, store in the freezer.

12. Once cool, a layer of fat will form at the top of the jar. This fat is nutrient dense and great for cooking or baking. Skim the top and save for later use. (Fat can also be discarded).

13. The broth will (hopefully) form a gel once it has cooled. This is a good thing! This means a lot of collagen was pulled from the bones! To consume, heat broth up on the stovetop and gel will turn into a liquid.

14. I recommend having a cup a day! A cup a day keeps the doctor away!

Coconut Chicken and Turmeric Cauliflower Rice

This recipe makes me so incredibly happy. Between the healthy fats (MCT) from the coconut oil, the high quality protein and anti-inflammatory properties of the turmeric, this dish packs a 1,2-punch! This recipe is a great way for anyone to make chicken interesting, not to mention it is incredibly easy and straight forward. Not sure about you guys, but whenever I see a recipe that calls for more than like 10 ingredients I’m just like…nope! Or when a blogger writes 3 chapters of their life story before getting to the ingredients! GIVE ME THE RECIPE ALREADY!!! To make it easier, I’ll break these two recipes up. Let’s start with the turmeric cauliflower rice.

Turmeric Cauliflower Rice

Ingredients:

• 2 T organic virgin coconut oil

• 1/2 t ground turmeric

• 12 oz frozen riced cauliflower (Trader Joe’s has the hook up of course)

• 1/2 t pink himalayan salt

• 1/4 t black pepper

• 2 T unsweetened coconut flakes

• fresh parsley or cilantro (optional for garnishing)

Directions:

1. Heat a large pan over medium heat. Once the pan is hot, add coconut oil and then turmeric.

2. Stir turmeric into coconut oil for 30 seconds to warm.

3. Add frozen cauliflower rice and cook for 2-3 minutes until soft.

4. Add the salt, pepper, coconut and toss until well incorporated.

5. Cook for an additional 2-3 minutes. Taste and adjust salt/pepper as desired.

6. Top with chopped cilantro or parsley.

Coconut Chicken

Ingredients:

• 1 pound organic, boneless, chicken breast, cut into chunks (or thighs-thighs are higher in fat, will taste more moist and is recommended for keto folks)

• 1 T organic virgin coconut oil

• 4 T unfiltered, unpasteurized apple cider vinegar (I use Braggs - check out more ways to use ACV )

• 1/4 cup filtered water

• 4-5 cloves of garlic, peeled and crushed

• 1/2 t pink himalayan salt

• 1/2 t black pepper

• 8 oz canned coconut milk

Directions:

1. Add the coconut oil and diced chicken to a medium sauce pan over low-medium heat. Cook for 2 minutes

2. Add the vinegar, water, and garlic and cooked for 3 minutes

3. Add the salt and pepper and cook until almost all of the liquid boils down. This will probably be around 10 minutes.

4. Stir in the coconut milk and simmer over low heat for 5-10 minutes until the liquid thickens.

5. Serve over turmeric cauliflower rice.

Enjoy!