Zain’s Cherry & Almond Ice Cream (Vegan & Anti-Inflammatory)
It is becoming clear how much of an impact inflammation in the body has on health and illness.
For us active, fit types, it is critical to make a point of reducing our inflammation that is a natural reaction to regular physical training. I am sure that the majority of us are already clean eaters and pay attention to the foods we choose; however, there are many foods that we may not be including in our diets that help to reduce inflammation in a big way so it’s important to consider them. Some of my favourite anti-inflammatory foods are: cherries, almonds, spinach, avocado, seaweed, lemons, beets, sprouts and cucumber.
This ice cream takes banana soft serve to a whole new level and is the perfect inflammation fighting, post-workout treat for the summer.
1 Frozen Banana
1 Cup Frozen Cherries (pitted)
1/2 Scoop SUNWARRIOR Vanilla OR Protein Powder of Your Choice
1/2 Tbsp Almond Butter
1/8 Tsp Natural Almond Extract (optional)
*I also like to add 1oz Frozen Avocado to this :D
1. Blend all ingredients together and serve immediately.
Chocolate Covered Watermelon?
I know, it kinda weirded me out when I saw it on twitter too. Thinking about treating myself to this tonight. I’ve heard only good things :D
My plan is to make some raw, vegan dark chocolate by melting 1 Tbsp Coconut Butter on very low heat and stirring in about 2 Tbsp Raw Cacao Powder then dipping in the Watermelon slices before refrigerating them for 20 minutes until the chocolate cools.
I’ll report back. Who know’s it could be genius.
(recipe idea and image from health.com)
Zain’s Chocolate & Hazelnut Layered Mousse
Check out my recipe for healthy, sugar-free Chocolate & Hazelnut Layered Mousse in this month’s Oxygen Magazine and send me over a picture of yours for a chance to win a free, 1 hour Nutritional Consultation with moi!
*Note: You can Veganize this recipe by subbing with coconut or almond yogurt and stevia :D
Zain’s Raw & Vegan Boston Cream Pie
I have created this very special recipe in honour of the City of Boston and the tragic events that occurred. One of my close friends was running in the Marathon and after 17 hours waiting on pins and needles, I found out that not only was she ok but that she and several other athletes continued running after the race straight to the hospital to donate blood. Isn’t that incredible?
This particular recipe is raw and vegan and was inspired by my best friend who also lives in Boston. It is packed with delicious, bio-available nutrients and proteins and is a treat that is actually good for you. As you create this pie, share it with those you love the most and be grateful for them in this moment because you never know what may happen in the next.
*Makes 2 large or 4 mini servings
*Note: this recipe is considered a treat or dessert due to it’s content of healthy fat.
1 Scoop SUNWARRIOR Vanilla Protein
6-7 Medjool Dates (pitted)
1/2 Cup + 1 Tbsp Walnuts OR Almonds (soaked, I used sprouted nuts)
1-2 Tsp Maple Syrup
1/2 Tbsp Coconut Butter
Pinch Himalayan Crystal Salt OR Sea Salt
1/8 Tsp Cinnamon
1 Tbsp Coconut Butter
1/4 Cup Cashews (soaked)
1 Tbsp Hot Water
1/8 Tsp Natural Vanilla Extract
1 Medjool Date
Raw Chocolate Topping
1/8 Cup Raw Cacao Powder
11/2 Tbsp Coconut Butter
Pinch Himalayan Crystal Salt (optional)
1. Prepare Cream Filling by blending all ingredients together in a food processor until very smooth, refrigerate.
2. Prepare Pie Layer by blending all ingredients together in a food processor until quite smooth.
3. Once blended, use your hands to separate the blended ingredients into two parts.
4. Mould one part into a round pie shape, set aside.
5. Remove Cream Filling from fridge and pour on top of the first layer of pie then mould the second layer on top ensuring that the sides mesh together. *note you may want to wet your hands to make this happen. I like to really work it into a beautiful round shape but you can create any shape that you want ie. square, a loaf etc.
6. Prepare Raw Chocolate Topping by lightly melting coconut butter then stirring in raw cacao powder and salt if using and drizzle over top of your pie.
7. You may refrigerate until ready to serve or serve right away.
Zain’s Chocolate Coconut Soft Serve Heaven
Obsessed with banana soft serve? It’s pretty much a fit girl’s saving grace. I know. I’m a die hard.
This is the combo that I’m in love with at the moment. It’s the best post workout treat eva and will get you through those last gruelling moments of cardio!!!!
1 Frozen Ripe Banana
1 Tbsp Coconut Butter
1-2 Tbsp Raw Cacao
1/4 Cup Light Coconut Milk + 1 Tbsp Unsweetened Coconut (frozen in ice cube tray)
1 Scoop Chocolate Protein Powder (I use SunWarrior)
1. Blend and NOM.
Zain’s Peanut Butter & Chocolate Chip Cake For One
Are you ready for the easiest cake you will EVER make?
For those of you dying for a healthy sweet treat but don’t even know where the oven pre-heat button is, this recipe is your saving grace. Oh, did I mention it’s a peanut butter & chocolate chip cake? AND I haven’t even got to the best part yet, no matter how bad your baking skills are, this cake will turn out moist no matter what you do, so you will pretty much feel like a master baker.
Do I have your attention yet?
*You will need a small 250ml mason jar for this recipe (most glass jars will work too)
21/2 Tbsp Chunky Organic Peanut Butter
2 Tbsp Gluten-Free Oats OR Coconut Flour
1 Egg White OR Flax Egg (1 Tbsp Flax +1 Tbsp Warm Water set aside 5 mins)
2 Tsp Gluten-Free Baking Powder
1/2 Tbsp Coconut Butter/Coconut Oil OR 1/8 Cup Pumpkin Puree
Pinch Himalayan Crystal Salt
1 Tsp Natural Vanilla
10-12 Drops Vanilla Creme Stevia OR Sweetener of Your Choice
1 Tbsp Unsweetened Almond Milk OR Milk Of Your Choice
2 Tbsp Unsweetened OR Sugar-Free Raw Chocolate Chips OR Chunks
1. Set a large pot of water to boil.
2. Blend all ingredients except chocolate chips in a food processor or magic bullet.
3. Pour blended batter into mason jar and stir in the chocolate chips. Cover.
4. Place the entire jar into the pot of boiling water and boil on high for 35-40 minutes.
5. Remove from heat and use tongs to pull the jar out of the water. Use a cloth to unscrew the lid and enjoy the most delicious peanut buttery, chocolatey moist, melt in your mouth cake ever!!
*Note: I like to divide into two servings and top with extra peanuts, chocolate chips and coconut whip.
Oh, and if you want to make them for your friends, just follow the same procedure or boil a larger pot of water and cook up to three cakes at once!
Friday just got a whole lot happier after I discovered this Eat Clean Diet Recipe for Blueberry Cake Donuts with Coconut Icing *Happy Dance*!
1/4 c + 2tbs (42g) almond flour
2 tbs (14g) coconut flour
2 tsp (10g) psyllium husk (could sub flax or mila)
1/4c baking stevia (or coconut sugar for paleo)
1/2 tsp baking powder
1 large egg
2 large egg whites
1/4c + 2tbs coconut milk (or milk of choice)
1 tsp pure vanilla extract
1/4c + 2tbs (69g) dried blueberries (no sugar added)
1 tbs (7g) Coconut Manna
You Will Need:
non stick spray/ coconut oil
1. Pre heat your oven to 350 degrees.
2. Spray your donut pan with non stick spray (or coat with coconut oil).
3. In a bowl combine all your dry ingredients: almond flour, coconut flour, psyllium, stevia and baking powder.
4. In a second bowl whisk together your egg, egg white, vanilla and coconut milk.
5. Combine your wet and dry ingredients. Mix well.
6. Fold in your dried blueberries.
7. Divide the batter evenly among 4 donut molds.
8. Bake for ~ 29 minutes or until the spring back when touched.
9. Melt Coconut Manna (or coconut butter of choice) for about 30 seconds in the microwave.
10. Drizzle coconut butter over your donuts.
Tips & Bonus Information
Nutrition: (for 1 out of 4 donuts) Calories: 188.1, Protein: 6.2g, Carbs: 22.1g, Fat: 8.4g (3g Saturated), Sodium: 53mg, Fiber: 7g** (Net Carbs: 15.1g)
YIELD: 4 donuts
PREPARATION TIME: 10 minutes
COOKING TIME: ~29 minutes
(recipe & image: Eat Clean Diet via Ingredients of a Fit Chick)
Today my plan is to love myself by enjoying some LOVE FOOD.
Things like green juice, fresh fruit, smoothies, salads, quinoa pancakes, raw chocolate, peanut butter (of course), tea, soups that have been cooking on the stove all day with a thick cut grilled cheese sandwich, pasta with a yummy tomatoey sauce…and well, it may have to end there.
LOVE FOOD is food that is natural, made with love and intention and is rich with nutrients, vitamins and minerals. It is food that makes you feel amazing after you eat it. Food that makes you want to lick your fingers and devour every last bite but after which you feel amazing because you know that you have respected your body and spirit.
Sounds pretty freakin’ good right? I would love to hear what your favourite LOVE FOODS are…
This is what’s happening in my kitchen right now….
Vegan Fudge Brownies
Anyone interested in the recipe? If so, show some love!
Ooey Gooey Banana Chocolate Chip Bread Pudding
Transformation does not mean deprivation! You can still enjoy delicious food, in the correct portion sizes and this will lead to long lasting weight/fat loss, rather than intense deprivation and yo-yo dieting.
If 2013 is your year of transformation or if you are just looking to boost your energy, look great and feel fantastic, I recommend stocking your bookshelf with the Eat Clean Diet Series of books. Loaded with fantastic recipes and information, these books will transform your view on what healthy truly means.
Ooey gooey banana chocolate chip bread pudding and a lean figure? YES PLEASE!!!
YIELD: 13 x ½-cup servings
PREPARATION TIME: 10 minutes active + 10 minutes inactive
COOKING TIME: 30 minutes
• Unrefined virgin coconut oil, for coating dish
• 2½ cups / 600 ml plain unsweetened soy, rice, almond, coconut or other milk substitute
• 3 Tbsp / 45 ml arrowroot starch
• 2 Tbsp / 30 ml Sucanat or other unrefined sugar
• 2 Tbsp / 30 ml brown-rice syrup or yacon syrup
• 1 tsp / 5 ml pure vanilla extract
• ¼ tsp / 1.25 ml ground cinnamon
• 1/8 tsp / 0.625 ml ground nutmeg
• Pinch sea salt
• 5 cups / 1.2 L day-old whole grain bread, torn into 1- to 2-inch pieces, lightly packed
• 2 ripe bananas, peeled and sliced into ½-inch rounds
• ½ cup / 120 ml vegan semisweet chocolate chips
1. Preheat the oven to 350°F (177°C). Coat inside of a 1.5- to 2-quart ceramic dish with coconut oil.
2. In a large bowl, add all ingredients except bread, bananas and chocolate chips. Whisk together thoroughly until no lumps remain.
3. Add bread, bananas and chocolate chips and stir to combine, mashing up bananas a little and allowing bread to absorb most of the liquid.
4. Scrape into greased dish and press down to smooth top. Let sit for 10 minutes so bread can absorb liquid.
5. Bake uncovered until lightly browned and firm to the touch, about 30 minutes. Remove and let cool slightly before serving. Best served warm so it’s “ooey gooey.”