Zain’s Homemade Peanut Butter Granola
A FIT GIRL’S WET DREAM
This is the most amazing AND SIMPLE granola I have ever made, the recipe literally took me 10 minutes. This recipe is packed with healthy fats, bioavailable nutrients, whole grains and all kinds of deliciousness.
After the first batch turned out as awesome as it did, I went to town and created four more flavours of this insanely scrumptious granola!
Get all five of my signature homemade granola recipes here.
Movie Night will never be the same again!!!
If you haven’t already, get your hands on the May Issue of Oxygen Magazine for my CLASSIC CARAMEL CORN recipe made squeaky clean and LOADED with flavour….
And the best part?
It will KEEP you right on track with your summer training, gotta love that!
This super simple, super easy recipe will RE-DEFINE healthy snacking for you and in my opinion is waaaaaayyyy better than the sugary, high-fructose corn syrup covered, unhealthy fat varieties out there, in fact, I’m not quite sure I want to remember life without it! Kids LOVE it, it makes for an awesome summer party snack and it can be packed up into little goodie bags to give away as gifts!
And…for those of you who snap a pic and submit it to me before June 3rd, 2013…you have a chance to win a free nutritional coaching session with yours truly!
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.
GOT THE MUNCHIES??
This is seriously the best snack EVER!!
I love this pic of my CLASSIC CARAMEL CORN recipe - found in Oxygen Magazine May issue - made by my beautiful friend, soon-to-be-mama, FITNESS TRAINER and one of the toughest women I know Carla Wayes.
Best part? Takes like 10 mins to make and it is so delicious I can’t even think of an adjective worthy of it.
Zain’s Divine *Five Ingredient* Peanut Butter Cookies
These peanut butter cookies are, without a doubt, a gift from the Gods. When I am in the mood for a warm, moist, soul-satisfying treat, I whip up a quick batch of these bad boys and I swear all that could ever be wrong in the world is righted.
*makes a dozen cookies
1 Cup Chunky Organic Peanut Butter
1 Whole Egg (vegans sub for 2 Tbsp Egg Replacer)
1 Tbsp Baking Powder
1 Cup Sucanat
1 Tsp Natural Vanilla
*note: if you don’t have sucanat, you can sub for coconut sugar OR 1/2 cup flour of your choice, I like oat or coconut flour and 3 packets stevia
1. Pre-heat oven to 350 degrees
2. Blend all ingredients together until a thick well mix dough forms (I do this by hand but an electric mixer works great too)
3. Roll into balls (as large or small as you wish) and place on parchment covered baking sheet
4. Bake for 8-10 minutes or until golden. Once removed, use a fork to make decorative designs and allow to cool for 15 minutes until cookies harden.
*additional ingredients: 1/2 cup sugar-free chocolate chips (naughty naughty but so yummy yummy), 4 Tbsp unsweetened cocoa powder, 50 raisins
Zain’s Cheesecake Spread
I brought this mess of a dessert to a friend’s place for a party not so long ago. She is so used to seeing my perfectly crafted desserts, that she was a little surprised at the site of this heaping plate of strawberry-raspberry coulis covered mush.
Her face was priceless. She was like dude, are you serious?
Then she took a bite. A second later, she looked like she got shot in the a$$ by cupid himself. I have had to make this dip for every one of her parties since.
Cheesecake lovers, this one’s for you.
1/4 Cup Fat Free Cream Cheese (softened)
3/4 Cup Fat Free Plain Greek Yogurt
1/2 Tbsp Cacao Butter OR Coconut Butter
1/4 Cup White Cannelli Beans
1 Tsp Natural Vanilla Extract
1 Vanilla Pod (optional)
1-3 Tsp Vanilla Creme Liquid Stevia OR 11/2 Tbsp Raw Honey OR Sweetener of your choice
1 Scoop Sunwarrior Vanilla Protein Powder OR Vanilla Whey (optional)
1 Cup Organic Fresh or Frozen Strawberries
1 Cup Organic Fresh or Frozen Raspberries
1 Tbsp Natural Strawberry Jam
1 Tbsp Natural Raspberry Jam
1/4 Cup Water
1 Tbsp Coconut Sugar OR 2 Packets Stevia OR Sweetener of your choice (I don’t use a sweetener)
1. Bring a sauce pan with water to boil over low heat, add strawberry and raspberry jam and sweetener of your choice. Simmer for 3-5 minutes then add fresh or frozen strawberries and raspberries. Allow to cook for another 3-5 minutes on low heat, remove from heat and chill in fridge.
2. Meanwhile, mash all ingredients for cheesecake spread in a bowl until completely combined. You can use a food processor if you want as well.
3. Refrigerate for at least 2 hours.
4. When ready to serve, top with chilled coulis.
*Serve with your choice of fruits or healthy whole grain breads or crackers.
Oxygen Magazine’s High Protein Chocolate Chip Cookies!
It’s been a long week…and I’m baking up a batch of these delicious cookies for dessert tonight! Who say’s fit girls can’t have it all?
Fit tip: These cookies make a perfect morning or preworkout snack.
HIGH PROTEIN CHOCOLATE CHIP COOKIES
Ready in 45 minutes • Makes 38 servings
1 ½ cups whole wheat flour *I sub for gluten-free oat flour
2 cups whey protein powder
1 tsp baking powder
2 tsp ground cinnamon
1 ½ cups low-fat, small-curd cottage cheese
½ cup honey
¼ cup canola oil
2 tsp vanilla extract
1 cup rolled oats
½ cup semisweet chocolate chips
½ cup walnuts, chopped
1. Preheat oven to 350 degrees.
2. Combine the first 4 ingredients in a large bowl and mix with a fork.
3. In a separate bowl, combine the next 5 ingredients and whisk together with a fork or an electric mixer.
4. Add wet ingredients to the dry and mix with a fork. Mix in the oats, chocolate chips and walnuts.
5. Drop by teaspoonfuls onto an oiled or parchment-paper-lined baking tray. Bake 12 minutes until the cookies are slightly brown on top.
Nutrients per serving (2 cookies):
Calories: 99, Total Fats: 3 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 6 mg, Sodium: 72 mg, Total Carbohydrates: 11 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 7 g, Iron: 0 mg
Zain’s White Chia & Cashew Superfood Granola Bars
Tired of your same old carrots & hummus snack-to-go? I know, total yawn right?
Why not whip up a batch of my delicious, homemade granola bars and nourish your body with a super-dose of superfoods to keep you energized until your next meal.
These are the PERFECT snacks to munch on on the bus, between classes, before or after a workout with a protein shake and you will be surprised at how simple they are!
Makes Approx 15 bars
2 Cups Slow Cook Oats
3/4 Cup Quinoa Flakes
1/4 Tbsp Cup White Chia Seeds
1/8 + 1 Tbsp Cup Cashew Butter
1/8 Cup Cacao Nibs
1/3 Cup Whole or Chopped Nuts Of Your Choice (I used soaked almonds & cashews)
1/4 Cup Medjool Dates OR Dried Mulberries Chopped
1/4 Tsp Cinnamon (optional)
1/2 Tsp Natural Vanilla
3 Egg Whites
1 Tsp Stevia
50 + Drops Vanilla Creme Liquid Stevia
1/8 Tsp Himalayan Crystal Salt
1/4 Cup Maple Syrup
1. Preheat oven to 350 degrees and line a square pan with parchment paper or greased foil (I use a 9 inch baking pan).
2. In a large bowl, whisk together cashew butter, liquid stevia, maple syrup, vanilla and egg whites.
3. Then mix in the oats, quinoa flakes, white chia seeds, dried fruit and nuts of your choice and crystal salt until all of the dry ingredients are fully coated.
4. Press the mixture firmly down into the pan, you may use another piece of parchment paper to flatten the mixture down.
5. Bake for 15-22 minutes then allow to cool for 10 minutes. I prefer to refrigerate mine before cutting so they are well chilled.
Zain’s Sweet & Salty Coconut Butter Popcorn
Just incase you have the Sunday Night movie munchies…
I am a total movie freak, always have been. I adore watching films and am in total bliss when I am doing so, especially when there is popcorn involved.
In the theater, you can always find me pulling huge bags of Zain’s Caramel Corn out of my purse and passing it down the isle to my friends who have stopped buying movie theater popcorn altogether. They adore my healthy popcorn recipes and so do I.
On Friday night, we went to see the Great and Powerful OZ and of course, I got busy with my stovetop popper. I am not entirely sure if it was wizardry or alchemy at work but I invented the best freaken popcorn EVER and had to share it with you.
If you love coconut you are going to go crazy for this recipe. It’s super healthy and takes less than 10 minutes to make.
*makes 1-2 servings
5-6 Cups Air Popped Corn
1/2 Tsp Coconut Oil + 1/2 Cup Organic Pop Corn Kernels
21/2 Tbsp Organic Coconut Butter
1/4 Cup Raw Unpasteurized Honey
1/4 Cup Unsweetened Coconut Flakes
1/16 Tsp Pink Himalayan Crystal Salt OR Sea Salt
1. If popping your own corn, use your air popper or stove top popper with coconut oil until you have 6 cups of fluffy popcorn.
2. Meanwhile in a small sauce pan, warm honey on very low heat and whisk in coconut butter.
3. Drizzle honey mixture over popcorn whilst mixing and toss well.
4. Mix in unsweetened coconut flakes. Serve warm or refrigerate for 10 mins to harden.
If you’ve had your fair share of green beer yesterday - or knowing you guys green cold-pressed juice - chances are another green beverage may send you over the top.
I have been receiving messages from all of you lovelies this week asking for a SIMPLE St. Paddy’s Day recipe that IS NOT ANOTHER GREEN SMOOTHIE. After fooling around in the kitchen, I got lucky!
The result: Zain’s Vanilla Matcha Glazed Nuts
Haven’t been able to stop snackin’ on them since.
If you’ve ever been curious about what awaits at the end of the rainbow…I’ll save you a trip. A pot of gold and a crockpot of these.
1 Egg White
1/8 Cup Pure Matcha Powder – I use DavidsTea
3 Cups Mixed Nuts (Almond, Cashews, Hazelnuts, Walnuts, Pecans, Pistachios OR any other nut/seed of your choice)
2 Tsp Natural Vanilla
50-60 Drops Vanilla Creme Stevia
1/4 Cup Sucanat (blended)
1/8 Tsp Pink Himalyan Crystal Salt
11/2 Tbsp Coconut Butter
1 Scoop Vanilla Protein Powder OR 1/4 Cup Fat-Free Greek Yogurt (optional) *NOTE some protein powders do not work well when heated past a certain point. I use Interactive Whey Protein Isolate and add it toward the end of the cooking cycle and it seems to work really well
Grapeseed Oil Cooking Spray (to grease crockpot)
Directions for Crockpot Method:
1. Grease crockpot with cooking spray or coconut oil.
2. Combine all ingredients and toss together until nuts are well coated.
3. Cover crockpot and cook on high for 2 hours stirring every 20 minutes to prevent burning. Cook longer if any liquid remains.
4. When cooked, lay nuts out on a parchment paper-lined baking tray to fully cool. Store in airtight container.
For directions on how to make these in the oven, click here.