Tag Archives: healthy

Breakfast Bowl Recipe

Anndd I’m back with the summer blogging! Yes, I am calling it summer even though it does not look or feel like it right now with this cloudy, chilly weather (and the fact that it isn’t really officially summer until June..). So what better way to beat Toronto’s strange weather and also feel energized at the start of your day than to eat a delicious, nutrient-dense breakfast bowl that’s quick and easy to make? Continue reading

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New Year’s & Maple Banana Bread Recipe

With 2015 gone and 2016 here to stay for a year comes one of the most common new year resolutions that are usually long forgotten by February: eat healthier. Let’s face it, even if you’re not a new year’s resolutions kind of person, you’ve thought about it at least once in the first few days of 2016. And like all of us, the determination to consume healthier foods slowly fades as the days go past, our lives get busier, the $3 slice of pizza looks a lot more wallet-friendly than shelling out big bucks for fresh fruits/vegetables at the grocery store, or when all the holiday chocolates go on sale after Christmas.

I think the key to maintaining the determination of eating healthier is to be realistic and honest with yourself. For example, salads are the bane of my existence and I know that. So it doesn’t make sense to try and plan out kale salads for lunch every day of the week for me. To put it simply, I easily stay determined to eat foods I enjoy and contrary to belief, there are foods out there that taste good and are healthy at the same time. I found this amazing Maple Banana Bread recipe from The Heart and Stroke Foundation (http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.9277763/k.8449/Recipes__Maple_banana_bread.htm) when I was baking for a bake sale and was surprised by how delicious it was, considering the super healthy and nutritious ingredients. I will definitely be making this recipe throughout the year! Without further ado, let’s get baking:

Ingredients:

  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) large flake oats
  • 1/2 cup (125 mL) wheat bran
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • 3/4 tsp (4 mL) baking soda
  • 3 ripe bananas, mashed well
  • 1/2 cup (125 mL) plain 0% Greek yogurt
  • 1/3 cup (75 mL) maple syrup
  • 1/4 cup (50 mL) canola oil
  • 1 egg

Also: feel free to add extra ingredients into the recipe to customize your own banana bread. Some great add-ons would be nuts, seeds, cranberries, raisins, etc. For mine, I added in about 1/2 cup of chopped walnuts.

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Directions:

1.Mix together all the dry ingredients in a large bowl: flour, oats, bran, cinnamon, baking powder, and baking soda.

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2. Blend the bananas until they have an even consistency and pour into a bowl.

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3. Add the yogurt, maple syrup, canola oil, and egg and mix well.

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I got a little carried away and tried to make a heart barista-style, kind of an epic fail 😀

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4. Once the wet ingredients are whisked well, pour into the bowl of dry ingredients and mix together.

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It doesn’t look the most appealing pre-bake, you know you did the recipe right if it looks like lumpy oatmeal!

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5. Pour mixture into a parchment paper lined and sprayed 8 1/2 x 4 1/2 inches (1.5 L) loaf pan and bake in a preheated 350° F oven for 40 minutes. You can also insert a toothpick in and if it comes out clean, the banana bread is done.

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6. Let the banana bread cool for 10 minutes before turning it out of the pan and serving it.

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I hope you enjoy this recipe and let’s all stay inspired and motivated this year to eat clean and think consciously about what we put into our bodies, but also equally important -to treat yourself every now and then! 

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Dairy-Free Pistachio Ice Cream Recipe

Hello again fellow readers! Today, I wanted to share a fantastic summer recipe that I was excited to try -Pistachio Ice Cream. What makes this recipe pretty awesome is not only is the star player one of my favourite nuts, but it also happens to be dairy-free and includes no added sugars, making this a pretty guilt-free dessert! It all started when I recently acquired a Yonanas machine. For those who are wondering what in the world a Yonanas machine is, it essentially converts frozen fruits into a soft-serve ice cream consistency without the need for any cream or sugar (aka the best invention to ever be gifted unto society!!). I was first confused on how a machine could simply turn frozen fruits into something that looked and tasted exactly like ice cream without any cream OR sugar, and the answer to both questions is: bananas. The key is to freeze over-ripe bananas (over-ripe bananas with some black spots on the skin are a lot sweeter than plain yellow ones), and add it to the mixture to provide a natural sweet, creamy flavour. Genius! I could ramble on and on about how wonderful this recipe is, but instead, I’ll let you guys try it and see for yourselves! So without further ado, here’s the Yonanas Pistachio Ice Cream recipe!

Ingredients:

-2 frozen over-ripe bananas

-12 oz shelled pistachios (make sure they are plain pistachios without any added salt)

-1 1/2 cups unsweetened almond milk

-1/4 tsp vanilla extract

Directions:

  1. Peel 2 over-ripe bananas, separate each into 1/4 pieces and let them freeze in the freezer for at least 24 hrs.
  2. Grind the pistachios in a food processor until they reach a grainy-sand-like texture (you can use a blender instead if you’d like; I used a Vitamix).

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3. In a medium saucepan, combine the almond milk and vanilla extract, and slowly incorporate the ground pistachios. Let this mixture come to a simmer and take it off the heat. If you feel like the texture is still a little thick, you can pour it back into the blender until the texture becomes more consistent and smooth.

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4. Let the mixture cool down, then fill an ice cube tray and freeze to make frozen pistachio cubes.

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5. When ready to make your pistachio ice cream, take out your frozen banana pieces and pistachio cubes and let them thaw for around 5 minutes.

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6. Start by first adding in a banana piece into the Yonanas machine, then add 2 pistachio cubes. Alternate until you’ve added in the full 2 bananas and 8 pistachio cubes total. If you would like more pistachio or banana flavour, feel free to add more of either ingredient to your preference. After, mix the 2 ice creams together well until you achieve a consistent, light green colour.

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I finished it off with some fresh ground pistachios as a garnish, and it’s ready to eat! This recipe has easily become one of my favourites -pistachio ice cream without any dairy or added sugars, yet tastes equally delicious! Hope you guys enjoy this recipe and happy ice-cream making! 🙂

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