healthy eating

Zucchini Banana Bread

I hope you love this simple, healthy zucchini banana bread recipe!

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INGREDIENTS

2 ripe bananas

2 eggs

1 medium zucchini (equal to 1 cup grated)

1 drop liquid Stevia extract - I’m using Pure-le Natural

1.5 cups all purpose flour - I’m using Oak Manor organic flour

1 tsp baking soda

1/2 tsp baking powder

1/2 cup semi sweet chocolate chips - I’m using Camino

Pinch of sea salt

METHOD

Pre-heat oven to 350. Lightly grease a baking dish, I like to use coconut oil or grass fed butter.

Finely grate zucchini into a cheese cloth then ring out as much liquid as possible. Should make a cup of grated zucchini.

In a bowl, mash bananas then whisk in eggs, add a drop of stevia and grated zucchini.

Add dry ingredients and mix until everything is nicely incorporated.

Fold in chocolate chips, reserving a few for topping.

Pour into baking dish and bake for 40 minutes.

Let rest for 10 minutes once removed.

Enjoy!

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For more information, nutritional coaching and tailored meal plans feel free to get in touch via the Book Now page.

~ K

Healthy Snacks for Balancing Blood Sugar

Finding yourself often hangry? Irritable? Gaining or having difficulty losing weight? Difficulty sleeping and concentrating? It may be due to consistently unregulated blood sugar.

Blood sugar regulation In a nut shell: 

  • When we consume carbohydrates they need to be converted to glucose, fats to fatty acids and proteins to amino acids. Carbohydrates have the highest impact on raising blood sugar (blood glucose) levels, whereas protein and fats keep it relatively stable.

  • Food you eat signals a response from the pancreas to secrete insulin the glucose regulating hormone.. Glucose is then either used as fuel, supplying the body with energy, or stored. 

  • Certain foods, those with a high glycemic load (think refined sugars), spike blood sugar which can then lead to a sudden crash.

  • Insulin resistance, when the body can’t properly regulate blood sugar, can develop if levels are to high for a prolonged period of time. This often leads to type 2 diabetes.

  • On the flip side, when we are insulin sensitive and our blood sugar is balanced with proper meals and snacks we have an even amount of energy throughout the day, our sleep is restful, and we generally feel good both physically and mentally with clarity and focus - no hangry attitude!

  • Eating enough protein and healthy fats along with our carbohydrates, avoiding processed sugars and sticking to natural sweeteners like honey or maple syrup, moderate exercise and quality sleep all help in regulating blood sugar.

  • Click here for more info on the glycemic index.

Here’s some of my favourite quick and easy snack ideas!

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Nuts and seeds 🥜 - fibre, protein and healthy fats

Sprouted grain toast with nut butter, seed butter or avocado 🍞🥑 - sprouted grains are lower on the glycemic index, protein, and healthy fats.

Hard boiled eggs 🥚 - protein, iron, vitamins

Hummus and veggies🥒 - fibre, vitamins and minerals

Greens, avocado and seeds 🌱 - healthy fats, vitamins and minerals


For more information, nutritional coaching and tailored meal plans feel free to get in touch via the Book Now page.

~ K

Gluten Free Waffles

I’ve been working on perfecting a dairy-free and gluten free waffle/pancake recipe forever and I’ve finally done it.

It can be tricky using GF flour to get the same consistency and fluffiness of conventional pancakes and waffles but these come really close - you can’t even tell!

Plus they can be paired with savoury or sweet toppings and totally freezable for a few weeks!

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Ingredients - Makes about 8 small waffles or pancakes

1 1/2 cups all purpose gluten free flour

3 teaspoons baking powder

1 tablespoon coconut sugar

1/2 teaspoon Himalayan sea salt

Dash of Ceylon cinnamon

1 large free range egg

1 1/2 cups non-dairy milk - I used Califia Farms unsweetened coconut milk

1-2 tablespoons coconut oil - or spray oil if using waffle iron

Method

Combine all dry ingredients in a large mixing bowl.

Make a well in the dry ingredients and drop in egg and milk of choice. Whisk thoroughly until a batter forms. Batter should be thick but also a bit runny although not as runny as conventional pancake batter *add a bit more milk if consistency is too thick.

Heat a large skillet on medium and add half the coconut oil.

Place dollops of batter in the skillet and cook for about 2 minutes on each side - until golden brown.

Top with whatever you like! Some suggestions:

- Nut butter - love mine with almond butter or sunflower seed butter

- Fresh or frozen berries and yogurt - I used Yoso Vanilla Cultured Coconut here

- Maple syrup, egg and bacon - savoury and unreal!