Heavenly Summer Peach Pizza
Homemade pizza is truly one of the most delicious and versatile dinner options in my books. From Greek, to Hawaiian, to Thai, you can literally make it WHATEVER you want.
With my iconic pizza crust that I use on a weekly basis, I felt it was time to post some more inspiration for toppings, and elevate everyone's pizza experience. I hope you also enjoy this specialty food, and if you do, I recommend you experience a peach put on pizza.
I know some may be hesitant when it comes to the whole fruit on pizza situation, but just trust me on this one.
How to Choose a Cheese?
This is where you can get creative.
My first recommendation would be getting fresh burrata (if you are not familiar with burrata, picture a more delicious, runny, special version of mozzarella).
My second recommendation would be goat cheese, if that's your thing of course, the sweet and tangy flavour combo goes together so nicely.
My last but certainly not least, is the OG mozzarella, picture an iconic margarita pizza situation, but with peaches. It's a wonderful thing.
Summer Peach Pizza Recipe
Yield: 4 individual pizzas
Crust
Greek yogurt protein pizza crust OR store-bought of choice
Base Options
A couple tablespoons of tomato Sauce of choice (homemade or store bought)
A drizzle of olive oil with a sprinkle of salt goes a long way. The simple flavour helps the peach and cheese be the STAR of the pizza.
Toppings
Base of choice: tomato sauce or drizzle of olive oil
Cheese of choice: burrata, mozzarella, goat cheese
2-3 peaches, cut into slices
Fresh basil leaves
Optional but recommended: drizzle of honey and/or balsamic reduction at the end
More optional: If you like a little more fresh green action, add some arugula on top.
Method
Prepare your greek yogurt crusts.
Prepare all toppings: spread base on the crust, top with lots of peach slices, cover with cheese, and finish with basil.
Cook on the barbecue or in the oven until the cheese is melted and the bottom of the crust is crispy. (Barbecue is around 5-7 minutes) (Oven is around 10-13 minutes at 425-450F) It is up to you to decide how crsipy you like your crusts!
Drizzle with honey or balsamic reduction and top with arugula and more fresh basil if desired.
Slice, or eat whole.
Enjoy every bite.
Nutrition
Approximate value for one pizza with mozzarella, 1/2 a peach, and tomato sauce base.
Calories: 228 Fat: 4g Sodium: 180mg Carbs: 35g Fiber: 5g Sugar: 9g Protein: 13g
Healthy Seed Oatcake Cookies
These are not your typical ooey gooey soft chocolate chip cookie. As a matter of a fact, they are simply not comparable, they are completely different cookies. Before you dive into this recipe, I want you to picture a crispy oatcake, yet a little soft, with a punch of seedy flavour, and chewy dates and raisins. It is the ultimate boosting breakfast cookie that will most definitely taste as good as it makes you feel.
Make it a Meal
While this breakfast cookie is a great option to have as "breakfast", when I am having it as a meal, I like to have it alongside or on top of a yogurt bowl, because protein;) But seriously, have it on top of any greek yogurt you like with some fruit of choice and it is just SO GOOD.
Seed Oatcake Cookie Recipe
Yield: 14-16 Cookies
1 cup shredded zucchini
1/3 cup maple syrup
1/2 cup natural peanut butter
2 eggs
2 tbsp melted coconut oil
2 tsp vanilla extract
2 cup Quick old fashion rolled oats
1 cup oatflour
1 cup nuts and seeds of choice: chia seeds, hemp hearts, sesame seeds, almonds, walnuts, etc.
1/2 cup raisins/chopped dates/dark chocolate
sprinkle of salt
1 tsp baking powder
Method
Shred zucchini and lightly press with a piece of paper towel, but don't worry about sucking all of the moisture out of it.
Add all wet ingredients into a large bowl and mix together: the maple syrup, peanut butter, vanilla extract, eggs, and coconut oil.
Add oats, oatflour, salt, nuts/seeds and baking powder to a separate bowl, mix together, and combine with the wet ingredients.
Finally, add dried fruit/chocolate of choice and zucchini to the mixture and mix into the cookie dough batter.
Preheat oven to 350F.
Form into 14-16 cookies on a cookie sheet. Pat them down into a flat circular cookie shape and bake in preheated oven for approximately 20 minutes.
Take out of the oven after 20 minutes or once the edges are golden brown.
Nutrition
Per 1/16 cookies using 1/4 cup chia seeds, sesame seeds, hemp hearts, walnuts, and 1/2 cup chopped dates.
Calories: 203 Fat: 11g Sodium: 113mg Carbohydrates: 21g Fiber: 4g Sugar: 8g Protein: 7g
Protein Boosting Life Hacks
Easy Ways to Boost Your Protein Intake
Whatever your goals are: looking to build muscle, stay full longer, or just eat a more balanced diet. YOU NEED PROTEIN. It deserves a spot in every meal. I know getting enough protein can sometimes feel like a challenge, especially if you’re on the go, which I know you are. Here are some practical tips to help you seamlessly add more protein into your daily routine. Don't overcomplicate it, yet make it a priority.
1. Sneak in Egg Whites
Egg whites are a versatile, low-calorie protein powerhouse. They’re mostly tasteless, making them perfect for adding to recipes without altering the flavour. Mix them into oatmeal, pancake batter, or even smoothies for a protein boost. You can also use them in baking or as a base for scrambles. The bonus? Egg whites are almost pure protein, so they’re an efficient way to up your intake. ALSO. If you hate eggs or want a more plant based option, tofu is another protein powerhouse that you can add to muffins or other baked goods. Don't knock it til you try it.
2. Go for Protein First When You Want Seconds
I will never be one to say cut yourself off of your first serving IF you are still hungry. Listen to your body. That being said, I find that if I don't want to reach for more protein, maybe I'm not that hungry after all.
It’s tempting to reach for more carbs or sides when you’re feeling peckish after your first serving, but prioritizing protein can make all the difference. Reaching for protein first helps you stay satiated and keeps your meals more balanced.
3. Choose Protein-Packed Veggies and Grains
Don’t overlook the protein content in plant-based foods like quinoa, lentils, chickpeas, and edamame. Even vegetables like spinach, broccoli, and Brussels sprouts contain small amounts of protein that add up over the day. Pairing these with your main protein source not only enhances your intake but also provides fiber, vitamins, and minerals for overall health. Like I said in my original video -> these should not necessarily be your main source of protein, but know they are there supporting you to your protein goals.
4. Prep Extra Protein for Later
Meal prep isn’t just about saving time—it’s also an easy way to ensure you always have protein on hand. When you’re cooking, make a habit of preparing extra portions of chicken, hard-boiled eggs, turkey, or plant-based proteins like tempeh or beans. Store them in the fridge for easy access to snacks or quick meals. Having pre-cooked protein ready to go can save you from reaching for less nutritious options when hunger strikes.
Make it a PRIORITY
Incorporating more protein into your diet doesn’t have to be complicated. So don't make your life harder than it has to be... Make small adjustments that make sense for you—like using egg whites, eating more protein when you’re still hungry, incorporating protein-rich veggies and grains, and prepping extra protein ahead of time. This helps us all effortlessly meet your nutritional needs. Not only will these habits support your health goals, but they’ll also make meal planning and eating more enjoyable. (Food should be fun too remember) Give these tips a try and see how much easier it is to hit your protein targets. Thank me later. Just kidding you don't need to thank me.
Link to the yap session here
Caramel Date Chocolate truffles
Caramel Date Chocolate Truffles Recipe
Yield: 10 larger truffles or 20 smaller ones
15 medjool dates, pitted and soaked
1/2 cup semi-sweet chocolate chips of choice
1 tsp coconut oil
2-4 tbsp milk of choice (use as needed to help blend)
optional: 3 tbsp crushed nuts (almonds, peanuts, pecans, etc.)
Method
Pit and soak the dates in warm water for 15+ minutes so that they soft and are easier to blend.
Add dates to a blender and add enough milk of choice just to help them blend into a thick nut butter-like consistency.
Transfer the date caramel to a bowl and keep in freezer for 15+ minutes to harden.
Line a baking sheet with parchment paper. Remove from freezer and form into 10 balls. Place them on the baking sheet. *NOTE: if you are adding nuts to the date caramel you can add them in during the truffle forming step.
Melt the chocolate chips with coconut oil for 30 seconds at a time in the microwave. stir the chocolate each time so it doesn't burn!
Once chocolate is fully melted, dip each truffle into the chocolate and place on baking sheet. Sprinkle a pinch of salt on the truffle and put back into the freezer until time to eat!
Nutrition
per 1 of 10 truffles
Calories: 159 Fat: 3.5g Fiber: 3g Carbohydrates: 34g Protein: 1g
Healthy Pancake Recipe
Pancakes. Such a delicious treat to enjoy for weekend breakfast or brunch. But not only that, they can be a perfect meal prepped breakfast or snap to take on the go.
These pancakes take a little spin on the classic. And by spin - I mean the fact that they are loaded with protein and delicious! Try these out and I promise you will not even miss the classics.
Pancake toppings...
Let's get right to the important stuff. What to put in the pancakes? And what to top them with? Well, that is the fun part.
A few of my favourite add-ins include: banana, blueberries, raspberries, strawberries, blackberries, and of course chocolate chips.
A few of my favourite toppings include all of the above as well as: caramelized banana, maple syrup, greek yogurt, ANY kind of nut butter, crushed pecans, the list goes on.
Dress these up with whatever you would like or keep them plain and simple, you can't lose here.
Protein
The main source of protein we are getting from this recipe is the greek yogurt and the egg, however you can also use some protein powder in these for added flavour and protein if you would like!
Swap out half of your oat flour in for half protein powder. My personal favourite is vanilla, but chocolate, or any other flavour would work as well.
Healthy Pancake Recipe
Yield: 8 large or 12 small pancakes
Time: 20 minutes
Ingredients
1 1/2 Cups oatflour*
1/2 tbsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 Cup plain greek yogurt
3/4-1 Cup unsweetened almond milk**
1 egg or 1/4 cup egg whites
1 tsp vanilla extract
Optional: 1-2 tbsp maple syrup***
Optional add-ins of choice highly recommended!
*If you would like to make the protein powder version use 3/4 cup each of protein powder and oatflour.
**Any other milk of choice will work.
***You can add maple syrup to the batter for a little sweetness if you don't plan on adding any other toppings to your pancakes. If you are adding other toppings however I don't find it necessary!
Method
Add greek yogurt, almond milk, egg, and vanilla to a large bowl. Mix to combine.
Add oatflour, cinnamon, salt, and baking powder to a medium bowl and stir together. (Alternatively, you can simply blend all of the wet ingredients together and then add the dry ingredients)
Add dry ingredients to wet ingredients and mix everything together.
Add in banana, blueberries, or whatever other add-ins you may enjoy to the batter as well.
Heat a large non-stick to medium-high heat. Once hot add a small teaspoon of coconut oil, olive oil spray, or butter.
Pour batter into whatever size pancakes you would like. (You may want to take a spoon to flatten the batter onto the pan as this mix has a slightly thicker consistency than regular pancakes.
Let cook for 1-2 minutes and then flip! Once cooked through serve with literally anything and everything!
NOTE: These keep in the fridge for up to a week and in the freezer for up to 2 months to make the perfect meal prep breakfast or lunch.
Nutrition
Per one of 12 pancakes (Without protein powder or toppings)
Calories: 61 Fat: 1g Sodium: 25mg Carbohydrates: 7g Fiber: 2g Sugar: 2g Protein: 4g
Sourdough Series
A series dedicated to bread.
I figured that I should make a series for sourdough bread. From toast to sammy's, to french toast... There is nothing sourdough bread can't do. In being on my list of foods that I eat every single day, you can rest assure that I keep the creativity flowing in how I like to top my bread! Happy eating.
You may notice, this toast combo, like many others, is sweet and salty. Salty being that I add salt to mostly everything. Salt is the spice of life. I'm not sure that's how the saying goes, but that's what I'm saying right now.
BBAE - Bread Before Anything Else.
You can really use whatever kind of bread you want for these toast combos. But if you have access to sourdough, do it. You will not look back.
Sweet & salty Toasting Part 1
Avo & fig gig
1 slice sourdough
1/4-1/2 avocado, thinly sliced
1/4 cup cottage cheese (I like 2% the best texturally)
1/2 tbsp hemp hearts
1/2 tsp salt, aka a sprinkle
1/2 tbsp honey, aka a drizzle
1 dried fig, chopped
Method
The order here can be changed up, but for optimal experience I would recommend stacking the toast in this manner;) (The layering of the salt IS important)
Toast your sourdough bread to your desired crispiness.
Thinly slice an avocado to cover your bread. about 1/4 a large one or 1/2 a small one.
Add a little sprinkle of salt onto the avocado.
Add cottage cheese on top of avocado.
Drizzle honey on cottage cheese.
Add another sprinkle of salt.
Finish by sprinkling hemp hearts and chopped fig on top.
Bite into this unbelievably delicious toast combo and make an utter mess while doing so.
Nutrition
approximate macros per toast
Calories: 289 Fat: 8.5g Carbs: 39g Protein: 15g
Maple Balsamic Chicken
This year, it’s time to take your protein intake seriously and fuel your body with meals that are as nourishing as they are delicious. Enter this balsamic chicken recipe - a simple yet flavourful dish that packs a powerful protein punch to keep you energized and on track with your goals. The tangy balsamic glaze paired with juicy, perfectly cooked chicken makes it an easy favourite for meal preps, family dinners, or a quick post-workout bite. Let 2025 be your year of taking protein seriously. Let's go.
This is my go-to chicken marinade that I use to prep my chicken each week. It's truly a game changer people!!
Maple Balsamic Chicken
Serves: 4
Time: 40 minutes
Ingredients
4 Boneless skinless chicken breast
3 tbsp maple syrup
2 tbsp olive oil
3 tbsp grainy dijon mustard
1/4 cup balsamic vinegar
1 tbsp dried rosemary
1 tsp salt & pepper
Directions
Add all marinade ingredients to a bowl and mix together.
Pour marinade into a large ziplock or bowl and add chicken breast into the ziplock.
Keep marinade in fridge for 3-8 hours.
Preheat oven to 375F.
Place chicken on baking sheet and bake for 30-40 minutes (depending on size and oven)
Chicken is done when internal temperature reaches 165F.
Cranberry Raspberry Muffins
Cranberry Muffin
Muffin Central
Clearly I’ve always loved a good muffin, the kind that makes the whole kitchen smell amazing.
I honestly think life is better when I have at least 1 muffin a day. Hence why you’ll see a lot of healthier takes on a classic muffin moment here. So I gave this classic muffin recipe a some healthier twists, for everyday eating. Perfect for a slow morning, meal prepped for quick snacks, or whenever you just need a little bite of joy.
Happy muffin eating. #teammuffin
Yield: 12 muffins
Ingredients
2 eggs
3/4 cup plain greek yogurt
1/3 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup milk of choice
2 cups oatflour
2 tsp baking powder
1 cup cranberries
2 cups raspberries
3 tbsp coconut sugar
1 inch cube ginger, grated
zest of one lemon
Method
Preheat oven to 375F.
Add eggs, yogurt, milk, vanilla, and maple syrup to a large bowl and whisk together.
Add oatflour, baking powder and coconut sugar to the wet ingredient and combine together.
Add 3 cups total of your fruit, frozen or fresh works!
Grate ginger and zest lemon into a little bowl. Add sugar to the zests and mix together with your hands.
Line your muffin tin or spray with non stick baking spray. Divide muffin batter into 8 muffins.
Sprinkle each muffin with the lemon ginger sugar topping.
Bake in preheated oven for 34-37 minutes.
Enjoy!
Nutrition
per 1 muffin
Calories: 220 Fat: 3g Carbs: 42g Fiber: 6g Sugar: 24g Protein: 8g
Salmon Poke Bowl
Looking for an easy yet impressive meal to wow your friends and family? Look no further! Whether you call it a deconstructed sushi bowl, a poke bowl, or a salmon rice bowl… I promise you’ll love it.
This dish easily ranks in my top 10 meals of all time. Trust me, if you’re not making it for anyone else, make it for yourself. You won’t regret it.
Protein
You can make this your own by using any protein of choice. Some of my favourites are salmon, shrimp, chicken, tofu, or ground chicken. You do you!
Toppings
Same goes for the toppings. This is a guide, not a requirement. Have fun with it!
Salmon Poke Bowl Recipe
Serves: 2 people - Customize quantities for more
Time: 30 minutes
Ingredients
1 cup sushi rice, cooked
1 tbsp rice vinegar
1 tbsp soy sauce
1 nori sheet
Salmon & Marinate
8 oz salmon
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp miso paste
1 tbsp honey
1 tbsp ginger & garlic
Toppings
1 small avocado
1/2 sliced cucumber
Julienned carrots/radish
2/3 cup fresh mango
1/2 cup edamame
1 tbsp sesame seeds
Pickled ginger
Others: cilantro, soy sauce, hoisin, kimchi etc.
Directions
Marinade salmon for 2+ hours. (if you don't have time no stress, just pan fry with some oil, soy sauce ginger and garlic.)
Cook sushi rice according to package or in your rice cooker. (if you don't have one I highly recommend)
Once cooked add 1 tbsp rice vinegar to your serving, soy sauce, and nori sheet chopped up. (if you like Nori of course)
Prepare all of the toppings you wish to use. (Pro tip: use frozen edamame and microwave it with some water for 2-3 minutes, drain and top with salt)
Heat pan to medium-high heat
Cook salmon skin side up until golden (around 4 minutes)
Flip the fillet and reduce to medium heat
Let the salmon cook through for 5 more minutes
Top the salmon with a little drizzle of honey for added flavour and joy.
Top onto your rice bowl with all of your desired toppings.
Enjoy!
Nutrients
per 1 serving including toppings
Calories: 636 Fat: 33g Carbs: 53g Protein: 37g
Homemade Granola Bars
Homemade Granola Bar Recipe
Yield: 12 Granola Bars
2 cups Rolled oats
1 cup dried fruit of choice, chopped (dates, apricot, goji berries, fig, raisins)
1/2 cup nuts of choice, chopped (almonds, pecans, peanuts, walnuts, cashews, etc)
3 tbsp chia seeds
3 tbsp other choice (pumpkin, hemp, flax, coconut, chocolate)
1/2 tsp salt
1 tsp cinnamon
1/2 cup honey, melted
3 tbsp natural peanut butter, melted (or other nut butter)
2 tbsp coconut oil, melted
Method
Add all dry ingredients to a large bowl and mix to combine. Chop nuts and dried fruit into smaller pieces if they are full-size.
Melt peanut butter, honey and coconut oil together.
Pour over the dry ingredients.
Mix (Kneed) all ingredients together with your hands. (I recommend running your hands under water and then doing this to avoid granola sticking to your hands)
Line a casserole dish with parchment paper and pour your granola bar mixture into it.
Press it down. (if it is very sticky you can add a tbsp of water, but it will get less crumbly once frozen)
Freeze for at least 30 minutes before cutting into portions.
Store in fridge or freezer. (I recommend freezer)
Enjoy on its own or with milk and berries, OR my personal favourite, greek yogurt and berries!
Nutrition
Per 1 of 12 bars
Calories: 218 Fat: 10g Sodium: 116mg Carbohydrates: 29g Fiber: 4g Sugar: 17g Protein: 5g
Curry Lentil Salad
Whether you like lentils or not, I think this is your new go-to winter salsa fixation. I know it's mine.
This recipe makes for the perfect meal prep, the longer it sits (as in a couple of hours, NOT weeks) the better it will taste. So make it on Sunday afternoon and enjoy it for your lunches or snacks throughout the week!
I often give chickpeas the hype they deserve, now lentils... It's your turn.
How to spice it up
While not literally spicing it up. Your dressing has already got that covered. But in terms of how to making this salsa into a meal, I've got your back.
Thick cracker with cottage cheese and salsa on top. (see above photo)
On a bed of lettuce greens, with avocado, red onion, and some chicken or greek yogurt for added protein.
With some tortilla chips for a true salsa moment.
Add canned tuna on top for a delicious combo and extra protein.
Curry Lentil Salad Recipe
Yield: 10 servings
Time: 10 minutes
Ingredients
1 can lentils
1 bell pepper, diced
1 apple, diced
1/2 cup raisins*
1/2 cup fresh parsley or cilantro
Optional: Top with avocado, pickled red onion, canned tuna, etc.
Dressing
3 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
3 tbsp apple cider vinegar
juice 1/2 lemon
2 tsp curry powder
1 tsp cumin
1/4 tsp allspice
1 tbsp cinnamon
1 tsp salt, more to taste.
Method
Drain and rinse one can of lentils. Add to a large bowl.
Chop bell pepper, apple and parsley. Add to bowl with lentils, along with raisins.
Add all dressing ingredients to a bowl and whisk together to combine. (Make sure all of the dry spices are incorporated into the liquids.)
Add 1/2 of the dressing to the lentils and mix everything together.
Let sit in the fridge for at least an hour or more, this helps the flavours blend together.
Keep the remaining dressing for adding when you serve later, this helps it not get soggy overtime if you are meal prepping.
Serve with crackers, on bread with cottage cheese, on a bed of greens, add canned tuna into the mix, the customization potential is truly incredible. You know the drill - you can create your own happiness homie.
*Raisins go really nicely with this recipe, but chopped dates or dried cranberries would be great alternatives as well!
Nutrition
Per 1/10th of the recipe with all of the dressing
Calories: 123 Fat: 3g Fiber: 4g Carbs: 17g Protein: 4g
Sweet Potato Nachos
You love nachos, veggies, and sweet potatoes, you will most definitely be all over this recipe. This recipe was inspired by a few big sweet potatoes in my fridge, and the rest is history...
These nachos can be a little messy, so I like to use a combined method of eating with my hands as well as a fork and knife. But in my opinion, food should be fun to eat, so enjoy the messiness! Or don't I can't tell you what to do.
Sweet potato is delicious as it adds a sweetness (duh), but you can totally use regular potato for this recipe as well! It might just be slightly less legendary.
Protein
You can use any protein source on top that suits your vibe. I like to use both black beans and chicken, but you could throw some crumbled tofu on top, more black beans, chickpeas, or ground beef... You do you homie.
PRO TIP: Use plain Greek yogurt as your dip instead of sour cream for an added hit of protein. 1. I don't think you'll even notice the difference and 2. We love that extra dose of protein in the form of a dip. It's brilliant.
Happy nacho-ing!
Sweet Potato Nachos Recipe
Servings: 4
Time: 35 minutes
For the Sweet Potato
1 very large sweet potato, or 2 smaller ones cut into thin chips
2-3 tbsp olive oil
1 tsp salt
For Everything Else
1 bell pepper, diced
1/2 red onion, diced
1/2 cup corn
1/3 can black beans, rinsed
3 Boneless, skinless chicken breast*
1 cup grated cheddar cheese (or swap for crumbled feta)
More toppings: zucchini, tomato, olives, fresh cilantro, etc.
Dips: Salsa, guacamole, greek yogurt or sour cream
Method
Prepare your sweet potato by washing it and slicing it into thin circular chips. If you have a mandoline, time to put it to use!
If you have time, you can put these in water and keep them in the fridge until you are ready to make supper. (This just helps remove some of the starches)
Preheat oven to 425F. Place sweet potatoes on two baking sheets and evenly distribute olive oil over top and sprinkle with salt. Bake in preheated oven for around 20-30 minutes, flipping halfway. Keep an eye on these as smaller pieces may cook faster than larger ones. (this is the most labor intensive part - I believe in you)
Prepare other toppings while your sweet potato cooks, including cheese, onion, pepper, beans, cilantro and chicken. Feel free to add any other toppings you want to use up!
To cook chicken add your chicken breast (you can chop them up to reduce the amount of time) to a large pan over medium-high heat. Add a drizzle of olive oil and add chicken to the pan. Season with basic seasonings like salt, pepper, garlic powder, paprika, and anything else you would like to use. (or use a taco seasoning mix)
Also, prepare any dips you choose to make. I recommend this Guacamole Recipe in particular ;)
Once the sweet potato is cooked through and a little crispy, remove from the oven and combine all pieces onto one baking sheet.
Add all your nacho toppings. Put back into the oven for 5-8 minutes until cheese is perfectly melted.
Top with cilantro, and serve with your delicious dips!
*Use whatever protein you want here! I have done chicken, ground beef, and ground tofu. They are all delicious!
Nutrients
Approximate macros for 1/4 of recipe without dips using chicken breast
Calories: 379 Fat: 19g Sodium: 645mg Carbohydrates: 13g Fiber: 3g Protein: 37g
High Protein Banana Muffins
There are few things in life as comforting as a warm piece of banana bread or banana muffin. Comfort food is different among all of us, but I feel as though we can all agree banana bread and muffins usually hit the spot.
High Protein Banana Muffins
Yield: 12 muffins
Time: 30 minutes
Ingredients
1 1/2 cups mashed banana (approx 3 ripe bananas)
1/2 cup plain greek yogurt
optional: 3 tbsp honey
1/2 tbsp vanilla extract
1 cup oatflour
1 cup all-purpose white flour
1 egg
1/2 cup egg whites
1 1/2 tsp baking powder
2 tsp cinnamon
pinch of salt
Optional: 1/2-3/4 cup chocolate chips and/or walnuts
Method
Preheat oven to 350F.
Mash banana in a large bowl. Add wet ingredients including: egg, egg whites, honey, and vanilla extract. Whisk together.
Add dry ingredients to the bowl including: oatflour, all-purpose flour, baking powder, cinnamon, and protein powder if you choose to do so.
Combine dry ingredients with wet ingredients. Add in chocolate chips and walnuts if using.
Spray a muffin tin with non-stick baking spray, or use muffin liners. Fill them about 3/4 of the way or evenly into 12 muffins.
Bake in preheated oven for 22-25 minutes.
Enjoy!
Nutrition
Macros per 1 muffin without chocolate or walnuts. (no protein powder)
Calories: 123 Fat: 1g Fiber: 2g Sugar: 8g Carbs: 23g Protein: 6g
Watermelon Feta Salad
Watermelon
Yield: 4-5 side dishes
Ingredients
Mixed greens of choice
2 Cups cubed watermelon
1 diced cucumber
1 Cup fresh mint
1/3 Cup feta cheese
1 large avocado cubed
Salad Dressing
3 tbsp olive oil
2 tbsp rice wine vinegar**
1 1/2 tbsp whole grain dijon mustard***
1/2-1 tbsp maple syrup
Notes
*You can really make as little or as much salad as you want depending upon how many greens you add so it's totally up to you how much you want.
**Rice wine vinegar can be subbed for white wine vinegar or apple cider vinegar as well.
***Regular dijon mustard also works for this recipe but I wouldn't recommend regular mustard.
You can choose how much dressing you add to your salad based on your personal liking. I like just a light dressing coating the greens that isn't overpowering the rest of the salad, so I usually have some dressing left over from this recipe that I will use the next day.
Method
Chop watermelon, cucumber, avocado, and mint.
Prep dressing by adding all ingredients to a mason jar and shaking. Add more sweetener or vinegar to your desired flavour. (But remember it's just a background flavour)
Toss greens and mint with dressing and put on a large serving plate or salad bowl if you prefer. (I love putting my salads on large plates as it's easier to load it with toppings, but do whatever you would like!
Top with watermelon, avocado, and cucumber.
Crumble feta on top. (The amount of feta is purely based upon how much or how little you want!)
Nutrition
Based on approximately one of six servings
Calories: 111 Fat: 7g Carbohydrates: 9g Fiber: 3g Sugar: 5g Protein: 4g
Blueberry Tofu Blender Muffins
It all begins with an idea.
You read the title right. These muffins do contain tofu. So if you are not a fan of tofu, you're in luck, because you can't taste it!
As one who has been following this food blog for a while knows, muffins are my favourite snack. Or in the top 5 for sure. So here you have it, another one. I hope you are not tired of them yet :)
Why Tofu?
I love implementing tofu into my rotation of proteins for its versatility and affordability. This recipe was inspired by one of my favourite cafes in Ottawa - when I saw tofu in the name, I knew I had to try it!
The tofu is mostly flavourless, so all it does is provide texture and moisture to the I muffins. All while adding a dose of protein, which I am always looking for in a snack.
Blend it up
I love a blender recipe. Literally so easy, fast, and minimal clean-up.
Blueberry Tofu Blender Muffins
Yield: 12 muffins
Bake: 25 minutes
Ingredients
1/2 block silken tofu, drained
1 cup egg whites
2 cups oatflour (rolled oats will become oatflour in blender)
2 ripe bananas
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup blueberries, or other berry
Optional: 1/4 cup honey
Method
Preheat oven to 425F and line muffin tin with muffin liners.
Add egg whites, tofu, banana, and honey to blender and pulse to blend together.
Add oats, as well as all other dry ingredients and continue to blend.
Mix in the blueberries to the mixture.
Spread muffin batter among the 12 muffins liners.
Bake in preheated oven for 5 minutes, then reduce to 350F and continue to bake for 16-19 minutes.
Remove from oven and enjoy!
Nutrition
Per 1 muffin with honey
Calories: 92 Fat: 1g Carbohydrate: 16g Fiber: 1g Sugar: 10g Protein: 5g