Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!
I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.
I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.
I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.
I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!
My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.
I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.
Ok so let’s get to the good part …
Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!
Healthy Guilt Free Banana Bread
2 cups of oat flour
1 cup of oats
1 teaspoon of baking powder
1/4 cup hemp hearts (optional)
2 Tbsp. Ground Flax
Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs
6 Tbsp. Warm Water
1 teaspoon pure vanilla extract
1/2 of a cup of plant-based milk
3 regular sized spotty bananas, mashed
1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.
* Preheat oven to 350 F *
1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.
2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up
3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.
4. Add the flax egg into the wet ingredients. I use a fork to mix it well.
5. Next add the wet ingredients into the dry and combine everything very well.
6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.
Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!
I tend to eat lettuce wraps a lot! Why??? They are so easy to throw together super fast and most importantly they are incredibly healthy! See fast foodCAN be healthy!!! I like to use black beans because they are my favourite bean but you can use what ever bean you prefer. The picture below is of a super plain wrap because that bean mixture was made for my 9-year-old who wanted just beans & hemp hearts. I like to add bell peppers, shredded carrot and sprouts if I have them on hand to my wraps. The beauty of these wraps is that you can pretty much use any veggie you have on hand or that needs to be used asap in them. Another bonus of lettuce wraps is that they are kinder to your waistline compared to wolfing down a bunch of tortilla wraps. Go ahead and wolf these down though because they are delicious and healthy … no guilt required! 🙂
Simple Black Bean Lettuce Wraps
Black Bean Lettuce wraps
You will need:
1 can of black beans
apple cider vinegar
salt & pepper , I use Himalayan pink salt
lettuce of your choice, *Boston/butterhead lettuce is a great choice because it holds the bean mixture well. I’m inserting a picture I found of Boston Lettuce in case your not familiar with this type of lettuce.*
1 can of black beans, drained and rinsed really well
3-4 cloves of garlic, minced
Salt & Pepper, to taste
2 TBSP hemp hearts
1 tbsp. olive oil
1/3 cup fresh torn up parsley
2-3 tbsp. of apple cider vinegar
Veggie/veggies of choice, I usually cut up 1 large bell pepper and grate 1/3 cup carrot
Add all ingredients together in a medium-sized bowl. The longer you let these ingredients sit the better your bean mixture will taste! I sometimes make it the night before and keep it in the fridge.
Pre wash & dry your lettuce leaves. Make sure they are nice and dry!
Add your bean mixture to the lettuce. If you’re using the Boston lettuce it acts like a cup so it’s really easy to fill up.
Top with more hemp hearts
Eat them all up!!! Without any guilt I might add! 🙂
NOTE: I also sometimes add some brown rice or quinoa to my wraps which makes them a little more filling when I’m enjoying them for dinner. Give it a try! You will love this addition!
My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it! I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….
QUINOA BERRY BAKE
You will need:
1 1/4 cup Organic Quinoa Flakes
1 tsp. Cinnamon
3 tbsp. Flaxmeal
1-2 tbsp. Hemp Hearts
3-4 tbsp. pure maple syrup, agave or other sweetener of choice
1 baking or pie dish
2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
1 1/3 cup unsweetened almond milk
Preheat oven to 350 F
Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
Pop it into the oven and bake for approximately 35 minutes.
Allow to cool off a bit once baked in order to cut neat slices.
I’ve had many people ask me for this specific bean salad recipe so I thought I’d just post it here for everyone. I make many different types of bean salads but this is one of my favourite ones. It’s always a hit with family and friends! I use chickpeas and black beans in this salad but the bean possibilities are endless so use whatever you have on hand. I love how you can use whatever staple ingredients you have at home and create a lovely protein packed salad super fast! I like adding chopped bell peppers into it because it adds a pop of colour to the salad and adds another element of great taste as well. For me fresh parsley is a must for bean salad so I add in a lot of it! I like to top my salad with healthy hemp hearts to finish it off.
Simple Bean & Herb Salad
You will need:
2 – 19 oz can of black beans
1 – 28 oz large can of chickpeas
3 – 4 large cloves of garlic
3 – 4 tbsp. hemp hearts
3 Tbsp.’s Apple Cider Vinegar, adjust to desired taste
3 Tbsp. Olive Oil, adjust according to desired taste
Salt & black pepper
handful of parsley, I use two handfuls 🙂
large bowl or large container
Mince the garlic
Open up the cans of beans and rinse, rinse, rinse them very well!!!
Add beans to your bowl or sealable container and toss in the garlic
Drizzle with a 3 tbsp.’s of extra virgin olive oil and 3 tbsp.’s of apple cider vinegar. Adjust to desired taste. Add more olive oil or ACV if you need depending on how strong you want the flavors to be.
Season with Himalayan salt and black pepper and add the parsley.
Mix well and top with 3 – 4 tbsp. of hemp hearts on top.
* I keep my bean & herb salad in the fridge to let the flavors marry for a while before serving. The longer it sits the better it will taste!!!*
This is one of my most often made recipes at my house. LOVE it! It’s crazy fast and easy to prepare too! Everyone who has eaten it can’t believe it’s made with quinoa. SURE IS and it tastes soooo good!
I add 2 TBSP of maple syrup to my recipe below but you can add an extra one if you enjoy things more on the sweeter side. You could also substitute it for agave if you wanted. One of my favourite things to throw into this bake is protein packed hemp hearts because it adds a bit of a nutty flavor to the bake. I often eat this strawberry quinoa bake for breakfast. Hey why not? It’s full of super healthy ingredients so I feel good about enjoying this yummy treat in the morning. See healthy can taste fantastic!!! 🙂
1 Cup Quinoa Flakes
1 TSP Cinnamon (I sometimes add more though :))
2-3 TBSP Hemp hearts
1-2 TBSP Dried Coconut flesh (I use Coconut Manna by Nutiva)
1/4 Cup melted Coconut Oil
2 Cups chopped Strawberries
2-3 TBSP Pure Maple Syrup
3 TBSP Flaxmeal (ground flax seeds)
1 Cup Unsweetened Almond Milk
1. Preheat oven to 350 F
2. Add 1 cup of quinoa flakes into a baking dish (I use a round glass pie plate).
3. Mix in the cinnamon, hemp hearts and flaxmeal.
4. Next add the 2 cups of strawberries and the dried coconut flesh.
5. Pour in 2-3 TBSP’s of pure maple syrup and the 1/4 cup coconut oil and give it a good mix.
6. Even it out in the baking dish and pour 1 cup of unsweetened almond milk on top.
7. Pop into the oven for 35 minutes at 350
8. Once Baked and removed from the oven allow to fully cool before cutting because it needs to set! If your in a hurry like I am at times scoop it into a bowl and eat it hot in a bowl.