Protein Banana Bread Recipe
PROTEIN BANANA BREAD RECIPE
11 / NOVEMBER / 2020
RECIPES
Protein Banana Bread Recipe (DF/GF/RSF/Egg Free/Paleo) - Makes about 6 Serves/Small Loaves
If you’ve been following me on instagram at all, you will have seen that this recipe has been a long time coming! I have tried and tested SO MANY different combinations, only to have had them not rise, not cook all the way through, be hard like rock, or crumbly and break before the knife cuts through them…
But I have persevered in the hopes to bring you what I can finally say is a PROTEIN BANANA BREAD that actually has a decent serve of protein in it, and is refined sugar free, dairy free, egg free (vegan), and gluten free! Oh and it is moist and DELICIOUS TOO!
Why? You ask, have I been trying so hard to achieve this? Well, I’ve never been a big breakfast eater, oats are not the best for coeliacs, and I found out I have an egg intolerance so the less I eat of them the better, so my breakfast options bar a smoothie or chia pudding have been rather boring or limited, especially when I aim to eat a well-balanced diet.
So, I decided I wanted to have banana bread, it is warm, filling and delicious, the only issue is, even ‘healthy’ alternatives had eggs, or not enough protein. You see, our bodies crave protein and fats first thing in the morning, not carbs, this is to start the day with a balanced blood sugar level. If we load up on carbs, have an insulin spike and crash it is not only going to wreak havoc on our hormones and weight, but our energy too, which is not something we need when we are as busy as we are.
That is why I was so determined to have a high protein banana bread that was simple, healthy, delicious and nutritionist approved for BREAKFAST! And there wasn’t one anywhere, so I made this recipe to fit the bill.
This recipe also has a decent amount of fibre too so it is great to aid digestion (aka get the bowels moving) in the morning! Let me know what you think in the comments below if you give it a try!!
I hope you love this yummy breakfast or snack idea as much as I do! ENJOY!
INGREDIENTS
DRY INGREDIENTS:
- ½ cup almond meal
- ¼ cup psyllium husk
- 1 ½ tsp baking soda
- 2 tsp. cinnamon
- 6 tbsp. chia seeds
- 1 cup Real Rad Protein Powder (hormone supporting too)
WET INGREDIENTS:
- 3 ripe bananas
- ½ cup almond milk
- 4 tbsp. coconut oil
- 2 tsp. vanilla essence
- 3 tbsp. maple syrup
METHOD
- Set the oven to 160 degrees Celsius or 320 degrees Fahrenheit on fan bake.
- Place all the dry ingredients into a large bowl and mix well until combined.
- Add in the wet ingredients one at a time, mixing by hand with a large spoon or spatula.
- Spray mini loaves tray with a light coating of olive oil spray, and then spoon the mixture into the loaves tray. Then place in the oven for 12 - 15 minutes. Check if they are done by placing a fork into a loaf, if it comes out clean they are ready.
- Once cooked, remove from the oven, allowing it to cool in the tray, then gently pop the loaves out. One mini loaf = one serve.
- Store in an air-tight container for 4 - 5 days or freeze for up to a month.
- If you would like to just make one loaf, then place into a bread tin and cook for 30 - 40 minutes.
Let me know what you think, and feel free to share your recreations on instagram, be sure to tag me @strengthen.heal.nourish I love seeing them!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Creamy Pumpkin Soup Recipe
CREAMY PUMPKIN SOUP RECIPE
28 / OCTOBER / 2020
(DF/GF/RSF) - Makes about 4 Serves
Whether it’s summer or winter, you can’t go wrong with a beautiful creamy pumpkin soup! This recipe is actually taken straight out of my new 4 Week Radiance Reset Program, is refined sugar free, dairy free and gluten free. You could even swap out the shredded chicken for a vegan/vegetarian protein alternative like chickpeas.
Whilst I am all about the taste, and this pumpkin soup is super creamy and delicious, it is also super important to NOURISH our bodies! Pumpkin is high in an antioxidant called beta-carotene which gets converted to Vitamin A in the body.
Beta-carotene is what gives the pumpkin it’s lovely orange colour and when it is converted into vitamin A in the body, it can be very beneficial for our immune system, eye health (vision), and healthy skin (yes you need to ingest it internally, not just apply it externally).
I hope you love this yummy bowl of goodness as much as I do! ENJOY!
RECIPE
Ingredients
o 1 large pumpkin (roasted in cinnamon + cumin)
o 1L veggie or chicken stock
o 1L unsweetened coconut milk
o 1 clove of garlic (optional)
o 1 tsp. cumin
o 1 tsp. cinnamon
o 100g shredded chicken
o 1 handful of spinach
o Salt + pepper to taste
o Any other veggies you want to add after the soup is cooked to make it “chunky”
Method:
- Chop the pumpkin up into small pieces and lightly spray with olive oil cooking spray, sprinkle with cumin and cinnamon and roast in the oven for 40 minutes (you may want to do this another night so prep is easier).
- Once pumpkin is cooked, add the stock, coconut milk, garlic, cumin, cinnamon and salt + pepper to a large pot on medium heat and let it all simmer.
- Once it has reached a boil and all ingredients have softened either allow it to cool and put into a food processor or blender, or use a stick blender to mix it all to a creamy consistency.
- Serve with shredded chicken and mix in a handful of spinach as well as any other veggies.
Let me know what you think, and feel free to share your recreations on instagram, be sure to tag me @strengthen.heal.nourish
P.S. If you are ready to GLOW UP and truly start the transformation from within, check out my Radiance Reset 4 Week Program
The Radiance Reset that I have created is about far more than just giving the body a kick-start, it’s about showing you what beauty you already have inside of you!
It’s time to shine, it’s time to GLOW UP and radiate your beautiful energy and light! (And we do so by taking care of our body and mind first!)
Enrol NOW! This is a course you won’t wanna miss!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Broccoli + Feta Fritters Recipe
BROCCOLI + FETA FRITTERS
01/ 09 / 2020
EASY HEALTHY VEGETARIAN SIDE DISH OR MAIN MEAL
LOOKING FOR A DIFFERENT WAY TO GET IN YOUR CRUCIFEROUS VEGGIES?
Your mum’s probably been telling you to eat your greens, especially your broccoli since you were a little kid!
And… if you’re anything like me, you probably hated those strange looking trees!
Over time, I have grown to love my broccoli, along with the rest of its cruciferous family; kale, cabbage, cauliflower, bok choy and brussell sprouts (not too sure about the last one still).
But, I do get bored from time to time! So, I’ve whipped these fritters up as a nice side or snack with any meal!
Cruciferous veggies play an integral part in the detoxification process and help the liver clear out any excess hormones in the body, especially our excess estrogens.
They are also full of plenty of micronutrients and antioxidants.
Broccoli in particular is a great source of:
- - Fibre
- - Vitamins A, C, K and B9 (folate)
- - Potassium
- - Antioxidants
- - Bioactive anti-inflammatory compounds
All of which in some way contribute to balanced blood sugars, boosting immunity or/and a healthy ageing process (heart, brain and skin).
Check out my recipe below for these nutritious and delicious fritters that pack in all the goodness of broccoli with plenty of flavour too!
INGREDIENTS:
- - 2 cups broccoli rice (or 1 large head of broccoli blended into broccoli rice)
- - 3 free-range eggs
- - 2 garlic cloves, minced
- - 1/2 cup fresh parsley, chopped
- - 1/2 cup gluten free flour or coconut flour (you may need an extra 1/4 cup if mixture is too moist)
- - 1/2 cup feta cheese, crumbled
- - 1/4 cup pine nuts
- - 1 lemon, juiced
- - 1 tablespoon olive oil
- - Salt + pepper to taste
Topping (optional)
1/4 cup Greek Yogurt or Natural Flavoured Coconut Yoghurt
METHOD:
- First steam the broccoli rice either in the microwave or in a steamer for 5 - 10 minutes (or until it defrosts), if you are using fresh broccoli you may need less time. Then place it in a bowl and allow to cool.
- In a separate bowl, beat the eggs, then add garlic, parsley, pine nuts, feta, flour and salt + pepper. Stir through thoroughly.
- Add the broccoli to this mixture and stir again. If the mixture is too wet, add some more flour.
- Using a large frying pan on a medium heat, add the olive oil and allow to heat. (Remember olive oil is unstable at a high heat so it is important not to have the temperature too high).
- Add 1 tbsp. of mixture into the fry pan and flatten slightly, allow it to cook for 2 - 3 minutes on each side or until it turns lightly golden.
- Transfer to a separate serving plate and continue to cook the rest of the fritters until you are out of mixture.
- Serve with a squeeze of lemon and a tbsp. of Greek or coconut yoghurt! Enjoy!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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