Coconut Banana Bread (Paleo and Grain-free)

July 6, 2016Leave a comment

Last week while up at the cottage I decided I would finally have some time to bake a recipe that’s been on my mind for a month now. I first saw this in the Facebook feed from my friend Melissa, and as a fan of coconut, couldn’t resist giving it a try. Essentially it’s banana bread – but with a coconut triple threat- coconut oil, coconut flour and shredded coconut all in one place.

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Serves: 12

Ingredients

½ cup coconut oil, melted and cooled (ghee can be used here as well)
½ cup raw honey
¾ teaspoon sea salt
6 eggs (room temperature is best)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract (optional)
¾ cup coconut flour
2 bananas, mashed
2 tablespoons shredded or desiccated coconut

Instructions

Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
In a small bowl, combine the coconut oil and honey.
In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas.
Pour the batter into the prepared loaf pan and top with the shredded coconut.
Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.

This recipe was a big hit and within a couple of days was entirely gone. It was very easy to make, once you’ve bought all the ingredients, and was absolutely delicious. We ate it right from the oven and cooled, but I actually think it was better once cooled as everything just became more firm. Give it a try and let me know what you think!

Adapted from- http://nourishedandnurtured.blogspot.com/2011/04/banana-bread-gaps-legal-grain-and.html

Train With Grains Recipe: Chickpea, Barley and Zucchini Ribbon Salad with Feta

October 21, 2015October 20, 2015Leave a comment

This year Canada Running Series is teaming up with the Grain Farmers of Ontario to bring the best pre and post-run recipes to fuel marathon training. I had the privilege of sharing a recipe for Chickpea, Barley and Zucchini Ribbon Salad with Feta. Check it out on the CRS blog here.

Makes 2 servings as a main dish, 4 servings as a side dish.
Ingredients:
2 medium zucchini
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup pearl barley
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 cups (or 1 15-ounce can) chickpeas, drained
2 tablespoons feta cheese
Freshly ground pepper

Trim the ends of the zucchini and cut in half crosswise. Using a mandolin or a knife, cut the zucchini into thin matchstick strips. Place strips in a colander in the sink in drain excess moisture. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit as long as it takes to prepare the rest of the salad.

Next, bring a medium pot of water to a boil. Salt the water and add the barley. Cook, stirring occasionally, until barley is cooked through, about 15-20 minutes. Drain and set aside.

While the barely is boiling, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.

In a large bowl, combine the chickpeas, barley and about half of the dressing. Once cooled, stir and transfer to a serving bowl. Crumble the feta over the top and serve.

Celebrating the Holidays with a Vega Nog Shake

December 24, 20142 Comments

With just a couple ingredients Vega’s Vega Nog shake is a fun seasonal way to start your day or celebrate a great workout.

I’ve been eyeing this recipe since the start of the holiday season so was glad this morning to give my new Oster Versa a spin before my own workout.

The shake was great. I typically avoid Vanilla Chai protein powder, because I didn’t think I liked the flavour, although had never tried it, but in this shake it was great. While it didn’t taste exactly like Egg Nog, it was a delicious vegan substitute and the cinnamon and nutmeg certainly played into the seasonal flavour and smell.

So, here’s the scoop:

Ingredients:

1 ripe banana (frozen)
1 serving Vega One Nutritional Shake Vanilla Chai
2 cups coconut milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg + 1 pinch for garnish

Directions: These are simple. Add it all in your blender, mix, and enjoy.