Fruity Fibre Optics

Post run, this smoothie was a great way to tie us over until we finished making dinner, which turned out to be shredded wheat, berries and soy milk… Figured we’d treat ourselves for the sweat. Actually, we just got lazy after preparing our yogurt snacks and lunches (chicken, broccoli, sweet potato, quinoa and white cheddar) for work today.

Packed with tons of fruit (and therefore mega antioxidants and fibre), with a touch of undetectable spinach for an iron boost, it was so sweetly delicious you could probably have it for dessert. The banana and Greek yogurt really give it the perfect level of creaminess to leave you satisfied.

Fruity Fibre Optics is what Dave would call this creation if he owned a smoothie stand.

INGREDIENTS

  • 2 cups frozen mixed fruit
  • 1 cup spinach
  • 1 cup frozen blueberries
  • 1 banana
  • 1 apple
  • 100 g nonfat Greek yogurt

DIRECTIONS

  • Throw it all in a blender and let er rip!

I have a Vitamix, like they have at Booster Juice or any commercial smoothie joint, that works like a charm. They aren’t exactly cheap, but do come with a 7-year warranty and grind through frozen fruit, ice, avocado pits, flax seeds, etc. like nothing else. I highly recommend this machine for anyone serious about smoothies.

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 270 calories, 57 g carbs, 1 g fat, 12 g protein, 12 g fibre

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Banana Apple Pumpkin Muffins

Part 2 of making brinner was baking these muffins. The girls just raved at how flavourful and moist they came out and gluten&eggyolk-free Sophia was even able to enjoy them.

INGREDIENTS

  • 1 1/4 cup large flake oats
  • 1/2 cup oat bran
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 teaspoon stevia powder
  • 1 cup pumpkin puree
  • 1 ripe medium banana, peeled and mashed
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 egg whites (or 1 whole egg)
  • 1 tsp vanilla extract
  • 1 green apple, chopped
  • 2 tbsp orange zest (optional)

DIRECTIONS

  • Grind oats into a flour in a food processor.
  • Mix all dry ingredients in a large bowl.
  • Mix all wet ingredients, expect for chopped apple and orange zest, in a medium bowl.
  • Add wet mixture to dry ingredients and stir until moist. Fold in apples.
  • Distribute batter into 12 silicone muffin cups or muffin tin. Sprinkle with orange zest.
  • Bake at 375 degrees Fahrenheit for 20 minutes or until an inserted toothpick comes out clean.
  • Remove from oven, let cool for 5 minutes and enjoy!

NUTRITIONAL INFORMATION

Makes 12 servings.

Per serving: 143 calories, 22 g carbs, 10 g sugar, 6 g fat, 4 g protein, 3 g fibre

Chocolate Zucchini Bread

More of a chocolate cake than a bread, but hey, who says cake can’t be healthy?

INGREDIENTS

  • 1 1/2 cups whole wheat, oat or spelt flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup coconut palm sugar (or white if that’s what you have)
  • 1 tsp stevia
  • 1 egg
  • 1 egg white
  • 1/4 cup unsweetened applesauce
  • 2 1/2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup packed, grated zucchini
  • 1/4 cup 70% cocoa dark chocolate chips

DIRECTIONS

  • Mix flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Whisk together sugar, stevia, eggs, applesauce, oil and vanilla. Stir in zucchini.
  • Add wet ingredients to dry ingredients, folding mixture until moist. Fold in chocolate chips.
  • Pour batter into 8″ x 4″ loaf pan and bake at 350 degrees Fahrenheit for 50 minutes, or until toothpick comes out clean.
  • Let cool for 5 minutes in pan, remove and let cool on rack before slicing. Enjoy!

NUTRITIONAL INFORMATION

Makes 10 servings.

Per serving:

Calories 143

Carbs 13 g

Fat 6 g

Sugar 9 g

Protein 3 g

Fibre 3 g

Chili Kale Chips

No, these aren’t really chips, nor are they chili, but they are healthy, darn tasty, and satisfy that craving for a crunchy snack.

INGREDIENTS

  • 1 bunch kale
  • 1 tbsp olive oil or olive oil spray
  • chili powder to taste
  • salt to taste

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash kale, remove firm stems and tear into bite size pieces. If using oil, shake kale pieces and oil in a ziplock bag.
  • Spread kale out on cookie sheet lined with parchment paper. Spray with olive oil if not added earlier.

  • Add chili powder and salt to taste.
  • Bake for 10-15 until edges brown. Be sure not to under bake or chips will come out chewy.

Would love to hear what you think!

Healthy Apple Pumpkin Muffins

I’m in no way a blogger, but made this made these muffins today, took a bite and though they were so darn delicious that it must be shared. It’d be selfish if I didn’t! And who knows, maybe I’ll actually take to like this blogging thing…

I found this recipe here, but made a few changes. My mother had recently been down in Florida and brought back some coconut palm sugar for me. It’s a one-to-one substitute for sugar, but is low on the glycemic index so it doesn’t spike your blood sugar and make you crave sugar half an hour later, though I can’t guarantee that you won’t be craving another one of these muffins after you try one… I’m guilty of wolfing down two in about four minutes…

Image

Sorry about the terrible photo, I wasn’t planning on making a post, so I only used my phone to snap this one.

INGREDIENTS

  • 2 1/2 cups rolled/flake oats
  • 1/2 cup coconut palm sugar (or sugar, agave nectar or honey, you choose!)
  • 1/4 cup stevia (I use this one, which isn’t pure stevia, so cut back as necessary if you have the concentrated stuff)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 1/3 cup plain nonfat greek yogurt
  • 2 cups peeled, cored and chopped apple

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grind oats into a flour in a food processor or blender.
  3. In a large bowl, stir together oat flour, sugar, stevia, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, oil, applesauce, vanilla and greek yogurt. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into 12 muffin cups.
  4. Bake in for 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

NUTRITIONAL INFORMATION

Per muffin:

Calories   183

Carbs 26 g

Sugar 8g

Fat 7g

Protein 5g

Fiber 3g

Would love to hear what you think!