As a Personal Trainer, one of the most common myths I hear from women is the belief that they will get “bulky” if they lift weights. Ironically, lifting weights will do just the opposite. I explain why in this guest post I wrote for Happy Healthy Women.
Love desserts, but don’t love the calories? I get you. Often times I’d like to have something something after dinner, but I don’t want the sugary treat. So, I’ve been tinkering with a variety of recipes to develop a healthy flourless, gluten-free, dairy-free brownie.
This recipe makes an extremely moist and decadent tasting brownie. I promise you, when you serve this brownie, people will never guess that it’s healthy and packed with protein and fibre! I’m excited to share it with all of you. Please let me know what you think!
1 cup dry white quinoa
1 cup raw cacao powder or cocoa powder
1 1/2 tsp baking powder
1 1/2 baking soda
1/8 tsp sea salt
pinch of cayenne pepper
1/2 cup dairy/gluten-free chocolate chips
1/3 cup nut milk
flax egg - 4 tbsp ground flax + 12 tbsp water
3/4 cup extra-virgin olive oil
3/4 real maple syrup
Preheat oven to 350F (180C) degrees.
Line a square pan with parchment paper.
Cook the quinoa as per the package direction. Let cool.
Mix the ground flax and water together. Set aside for 5 minutes.
Once quinoa is cooled, add 2 cups of cooked quinoa to a food processor or high power blender.
Add the remaining dry ingredients (except the chocolate chips), flax egg and remaining wet ingredients into the food processor. Blend until fully combined. Mix in the chocolate chips with a spoon.
Pour batter into the square pan. Smooth out the top with a spatula. Sprinkle some chocolate chips on top (optional).
Bake for 40-45 minutes (until a toothpick comes out clean).
Let the brownie completely cool on a rack before removing from the pan and cutting.
Enjoy as is or add berries and/or dairy-free yogourt!
add in 1 tbsp ground coffee to the dry ingredients
add in 1 tbsp nut butter to the wet ingredients (e.g. peanut butter)
If you’re like most people, mornings can be hectic. Trying to get yourself out the door AND eat a healthy, wholesome breakfast can be a challenge. Store bought cereals or muffins/bagels/croissants can be tempting but nutrient deficient.
One of my favourite go-to easy peasy breakfasts is homemade granola. If you like cereals, give this one a try. You may never go back to store bought! The best part is you know what’s in your food! There are no added refined sugars or other nasty stuff. Oh, and did I mention…it’s so easy to make!
Take 25 minutes to make a big batch of this delicious healthy granola, store it in an airtight container and you’ll have breakfast ready to go for days, if not weeks.
Prep time: <5 mins, Cook time: 20-22 mins
Serves: 8 cups
4 cups rolled oats
1 1/2 cups raw nuts and seeds (I like almonds or walnuts and pumpkin seeds)
1 tsp ground cinnamon
1/2 tsp fine-grain sea salt
1/2 cup pure maple syrup or honey
1/4 cup olive oil
1 tsp pure vanilla extract
2/3 cup currants or other dried fruit of choice
1/2 cup shredded unsweetened coconut (optional)
Preheat the oven to 350F. Line a large rimmed baking sheet with parchment paper.
Mix the oats, nuts and seeds, cinnamon and salt in a large mixing bowl. Stir well.
Add maple syrup and/or honey, oil and vanilla. Make sure everything is lightly coated.
Pour the granola onto the prepared baking sheet and spread the granola into an even layer.
Bake for 20-22 minutes. Stir the granola and turn the sheet half way through.
If using coconut flakes, add these in half way through the baking.
Let the granola cool completely before mixing in the dried fruit.
Store in an airtight container at room temperature for 1-2 weeks. Enjoy with berries or fruit of choice, plant-based or dairy milk or yogourt!
If you’re like me, I LOVE snacking! Here’s one of my favourite Fall flavour inspired Apple Cinnamon Carrot Ginger muffins. The perfect sweet and spicy snack on a cool Fall day. Oh and yes, these muffins are healthy and grain/gluten/dairy/nut free, paleo and vegan (if using flax egg).
Make these ahead of time and store in an airtight freezer bag or container. Grab and go in the morning and enjoy as a mid-morning or afternoon snack!
Prep time: 20 mins, Cook time: 35-40 mins
1 cup grated peeled carrot (approx 2 carrots)
1 cup grated peeled/cored apple (I used Gala)
1 cup shredded unsweetened coconut
1/2 cup apple sauce or mashed ripe bananas
1/4 cup pure maple syrup
2/3 cup raisins or currants (opt)
1 tbsp grated fresh ginger
3 flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg)
1 tsp pure vanilla extract
2 cups almond flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
Preheat the oven to 350F. Line a muffin tray with muffin liners.
Grate the carrots and apples (either use a food processor or grate by hand).
Grate or mince the ginger with a knife.
Make the flax eggs (mix it and set aside for a few minutes).
Mix the wet ingredients (grated carrots/apple/ginger, apple sauce or mashed bananas, flax eggs, maple syrup, and vanilla).
In a separate large bowl, mix the dry ingredients (almond flour, shredded coconut, raisins or currants, cinnamon, baking powder, salt and baking soda.
Combine the wet and dry ingredients. Mix with a spoon.
Scoop out the batter evenly into each muffin liner.
Bake for 35-40 minutes (depending on your oven). Muffins are done when a toothpick comes out clean.
Have you been thinking..."I should start exercising"? Watch this video for 5 tips to getting started and setting yourself up for success (before you even strap on your running shoes)...