Wholesome Granola Squares

Ingredients:

  • 3 extra ripe bananas

  • 2 cups of quick oats

  • 1 tsp. vanilla extract

  • ½ cup chopped walnuts

  • ½ cup sunflower seeds

  • ½ cup pepita seeds

  • ⅓ cup hemp hearts

  • 1 tsp. cinnamon

  • 1 tsp. fine sea salt

Instructions:

  • Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper

  • In a food processor or high speed blender, mix the 3 ripe banana, vanilla and oats until well combined.

  • Pour mixture into a large bowl and stir in the walnuts, sunflower seeds, pepita seeds, hemp hearts, cinnamon and sea salt until combined.

  • Spoon the mixture into your 9x13 pan and smooth out until the mixture is even and compact.

  • Bake for approx. 25 minutes or until edges start to brown.

  • Let cool and then slice into squares.

Red Cabbage

Did you know that red cabbage actually has about 10x more vitamin A content than green cabbage? Red cabbage has plenty of nutrients and vitamins and has many outstanding benefits. I love to add it to my salads or simply roast it in the oven with some olive oil.

 Benefits of Red Cabbage:

  •   High in vitamin C, which helps strengthen our immune system.

  •   It’s high vitamin A content helps protect the skin and aids in tissue rejuvenation

  •   Aids in healthy bones and helps reduce the risk of osteoporosis due to its vitamin K content.

  • The phytonutrients in red cabbage help to fight against inflammation and in turn, arthritis

  • Red cabbage can help speed up the metabolism of estrogen, which reduces the risk of breast cancer. Also, due to its high antioxidant level, it helps reduce our risk of other cancers.

  • High in fiber and low in calories, which in turn will aid in weight loss.

  • The antioxidants in red cabbage will help reduce free radicals, which in turn will help with aging (reducing wrinkles and age spots).

  • Helps naturally treat stomach ulcers due to the amino acid glutamine found in red cabbage. This amino acid naturally reduces pain and inflammation associated with ulcers.

  • When eaten as kimichi (a fermented food) it is a natural probiotic that promotes healthy gut bacteria.

Banana Walnut Chocolate Muffins

Ingredients:

  • 3 medium overripe bananas mashed

  • 1 and ½ cup whole wheat flour

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • 1 tbsp. vanilla

  • 1 tsp. cinnamon

  • 3 tbsp. honey

  • 1 large egg

  • ½ cup plain 0% greek yogurt

  • 1 tbsp. unsweetened almond milk

  • ⅓ cup dark chocolate chips

  • ⅓ cup chopped walnuts

Instructions:

  • Preheat oven to 350 and spray or line 12 standard muffin tins

  • In a bowl, whisk dry ingredients together (whole wheat flour, baking soda, cinnamon, and salt)

  • In a large bowl, mash bananas. Next, add honey, vanilla, milk, greek yogurt, and the egg. Mix until well combined or smooth.

  • Add in the dry ingredients and whisk or mix (by hand or an electric mixer) until smooth.

  • Fill muffin tin with batter to almost the top and bake for about 20-25 minutes or until baked through.

Vegan Apple Crumble and Maple Cashew Cream

Ingredients:

For the crumble:

  • 1 cup whole oats
  • ½ cup oat flour
  • ½ cup raw pecans
  • 1 tsp ground cinnamon

For the filling:

  • 6-7 sweet apples, skins on (I used crab apples and didn't measure, but used about 12-15 crab apples)
  • 1 TBS ground cinnamon
  • ¼ cup tapioca flour

For the maple cashew cream:

  • 1 cup raw cashews
  • 1 cup water
  • 2 TBS Grade B maple syrup (I used Grade A because I couldn't find Grade B) 

Directions

  1. Preheat oven to 350 degrees. 
  2. Lightly grease a 10.5" by 7" casserole dish. 
  3. Core and chop apples and mix with tapioca flour and cinnamon. 
  4. ut the crumble ingredients into a food processor and mix until the ingredients stick together. 
  5. Lay the apples out in the dish and top with the crumble mixture. 
  6. Cover lightly with foil and bake for 45 minutes. 
  7. In the meantime, blend the maple cashew cream mixture in a food processor. 
  8. Remove foil and bake for 10 more minutes. 
  9. Remove from oven and drizzle cashew cream mixture on top. 
  10. Enjoy! 

Eggs

For years, I only ate egg whites because I was afraid the yolk had too much fat and I also never really liked the taste of a runny yolk. Well that has changed and I seriously think I could eat eggs, with a runny yolk, everyday! Well... to be honest, I pretty much do! They have become one of my favorite foods and my go-to when I want something quick and easy, yet nutritious! My favorite way to eat eggs is on a piece of toast with mashed up avocado!

One egg contains about 6 grams of protein, 5 grams of fat, 200mg of cholesterol and about 13 other essential vitamins and minerals. Although people who have high cholesterol or cardiovascular disease should limit their cholesterol intake, cholesterol is actually essential for good health! There are vast amounts of it found in the brain and it is used to make the sex hormones oestrogen, progesterone, and testosterone.

Benefits:

  • Eggs contain all of the essential amino acids! Amino acids are the building blocks that make up protein and are necessary for muscle growth.
  • Rich source of the amino acid leucine, which is crucial in stimulating muscle protein synthesis.
  • Eggs are easily digested and are bodies use these proteins efficiently.
  • The yolk is fairly high in vitamin A, vitamin D, vitamin E, and some of the B vitamins. The yolk also contains all of the fat and cholesterol, as well as most of the calcium, iron, phosphorus, and zinc.
  • The white of the egg contains about half of the protein, no fat, not vitamin A and about 20% of the total calories. Egg whites also have less of the other nutrients, except sodium and potassium. 
  • Eggs are a great brain food and are the richest dietary source of choline! Choline is also important for proper liver function, maintaining a healthy metabolism and increasing energy levels.
  • Great source of Vitamin D! They provide 10% of the daily value and essential in developing and maintaining healthy bones, and is important for maintaining calcium and phosphate levels.
  • Lecithin is concentrated in the egg yolk and is a substance that is crucial in the cell membranes in the body. Lecithin is important for the brain, specifically in regards to memory and cognitive processes.