Gluten Free Carrot Cake

Posted by gillian On May - 14 - 2012 2 COMMENTS

As a part of my gluten free experiment, I decided I was going to try my delicious carrot cake recipe without wheat! Stephen and I made this and took it to my parents house for Mother’s Day on the weekend. It was really awesome…even my dad enjoyed it!

 

Carrot Cake (vegan without icing)

1 cup quinoa flour

1 cup buckwheat flour

2/3 cup flax/chia meal blend (or half and half separate if you can’t find it)

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

3/4 cup agave

1 cup agave (to replace sugar and brown sugar)

3/4 cup unsweetened apple sauce (instead of oil)

1 tsp vanilla

2 cups grated carrots

1 cup drained crushed pineapple

1/2 cup chopped walnuts

1/2 cup chopped pecans (for the top)

Now as for the icing… I was never a really big fan of cream cheese icing… so I had mine served with plain greek yogurt (healthier choice). But for those who prefer the traditional icing (and don’t mind the calories).. go for it!

1 pkg  cream cheese, softened (250g)

1/4 cup butter or butter substitute ( I use Earth Balance Spread)

1/2 tsp vanilla

1 cup icing sugar (you probably won’t find this organic)

Directions:

Mix all the wet ingredients into one bowl and the dry into another then gently fold them together and place in a square pan (greased with Coconut Oil (instead of butter)) and bake at 350 for 45 mins or until a tester comes out clean.

Top with whatever your heart desires!! I love berries, nuts and apple butter, but there really is no limit here :)

Curried Cauliflower

Posted by gillian On May - 10 - 2012 ADD COMMENTS

My friend Jen, a holistic nutritionist, showed me this one…. WOW so good. I can’t get over how yummy it is, moreso how easy it is to make! I really love indian food, so this allows me to get my fix without all the hidden fats!

Ingredients:

1 organic cauliflower

 1-2 tbsp coconut oil

salt & pepper

 1 tsp curry powder (or more if you LOVE curry like me)

Chili flakes if you like it hot

How to make it:

 -Pick up an organic cauliflower, wash and cut it into little tiny pieces

-Heat up about a tablespoon of coconut oil in a big frying pan or wok

-Saute the cauliflower, coating it evenly with the oil

-Season with lots of ground pepper, a pinch of salt and curry powder then pop the entire pan into the oven for 8-10 mins on 350.

-Et voila!

-This is wonderful as a side dish or just add a protein source like some chickpeas or lentils and you have something a little more substantial.

 

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Organic Carrot Cake

Posted by gillian On April - 30 - 2012 1 COMMENT

Whenever I get a chance, I love to bake!! I got busy in the kitchen with Stephen a few nights ago, baking up a storm! We decided on Carrot Cake, a delicious treat… made healthy! I posted the picture below on my Facebook and Twitter and I got many requests for the recipe… so here it is!

Please note that all of the ingredients used are ORGANIC.  In my opinion, buying organic is one of the most important steps you can take to a healthier you. It does cost a little more, but think of it as an investment in your health. GMO and conventional products are just too risky for me! Keep your eyes out for my new article on To Go Organic or Not?

 Carrot Cake (vegan without icing)

1 cup quinoa flour

1 cup whole wheat flour

1/2 cup wheat bran

1/2 cup flax meal

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

3/4 cup agave

1 cup agave (to replace sugar and brown sugar)

3/4 cup unsweetened apple sauce (instead of oil)

1 tsp vanilla

2 cups grated carrots

1 cup drained crushed pineapple

1/2 cup chopped walnuts

1/2 cup chopped pecans (for the top)

Now as for the icing… I was never a really big fan of cream cheese icing… so I had mine served with plain greek yogurt (healthier choice). But for those who prefer the traditional icing (and don’t mind the calories).. go for it!

1 pkg  cream cheese, softened (250g)

1/4 cup butter or butter substitute ( I use Earth Balance Spread)

1/2 tsp vanilla

1 cup icing sugar (you probably won’t find this organic)

Directions:

Mix all the wet ingredients into one bowl and the dry into another then gently fold them together and place in a square pan (greased with Coconut Oil (instead of butter)) and bake at 350 for 40 mins.

Top with whatever your heart desires!! I love berries, nuts and apple butter, but there really is no limit here :)

 

Become a Protein Pro

Posted by gillian On April - 18 - 2012 1 COMMENT
This article was recently published as one of Truestar’s Healthy Lifestyle Newsletters! Enjoy!   Protein shakes – they are everywhere; even fast food companies are getting the “smoothie” bandwagon.  While it is a positive step forward it can create a lot of confusion on what protein powder or shake is optimal for our health.  Like most things not all protein powders are created equal.  

 

Give your body all that it needs.

To tone the body and build muscle does not just come from exercising. In order to get true results from your workout, protein is required to replenish the body and improve physical strength and appearance. Proteins are made up of amino acids, which help renew, regenerate and build new tissues. There are twenty amino acids that are required for growth in the human body.  However, the body can produce all but eight of the amino acids, and so we must eat foods high in protein in order to ensure you are receiving these essential amino acids.  The foolproof method is to make sure we are consuming complete protein sources in our diet.

There are many different sources of protein in our diets today, many traditional choices are animal based like meat, milk, cheese and eggs. But with the growing number of diet specifics like dairy intolerances and the different shades of vegetarianism many of us are turning to plant based sources of protein like soy, legumes, hemp and other grains. However, animal sources, as a complete protein, are more bioavailable to the body than plant sources and are a popular choice for protein powders.

On the markets today we see a lot of whey protein, some of you may know that whey is the liquid that separates from curds in the cheese manufacturing process. Whey protein can be found in two forms–whey isolate and whey concentrate. Whey isolate is a pure high-quality protein that contains at least 90 percent protein with less lactose than whey protein concentrate. Whey concentrate will typically have 70 to 85 percent protein. A blend of the two is ideal!

 

 

Be mindful of what you pick up.

 Tricky use of words, flashy graphics and slogans can be very deceptive. If you look closely at the labels of many of the popular protein powders on shelves you will find artificial colours, flavours and sweetners! Be wary, these are not something that you want to be fueling your body with on a daily basis. We want to give our body all that it needs, anything artificial will do more harm than good, even if it does taste better!

 

If you are looking for a great tasting, pure, all natural source of protein to compliment your healthy active lifestyle be sure to try TrueStrength! Some of the benefits of this versatile, delicious vanilla flavoured powder include:

 

-Can improve muscle recovery

-Assists with the building of lean muscle

-Promotes the loss of body fat

-Can improve immune function

-Improves body composition

-Increases antioxidants in the body

 

TrueStrength contains both whey protein isolate and concentrate with a complete amino acid profile. This is important when refuelling the body’s stores after an intense workout following your personalized Truestar Exercise Program or boosting your metabolism during the beginning phases of the Truestar Weight Loss Program.

 

 

TrueStrength provides a high concentration of branched-chain amino acids that can be used directly by the exercising muscle as an energy source, resulting in increased energy levels, endurance and mental performance. It also provides antioxidants, to help support proper immune function and improve overall health.

 

 

 All natural goodness.

No need to worry about artificial ingredients in Truestar products especially when it comes to sweetners. TrueStrength is sweetened with natural fructose (natural fruit sugar) and BeFlora™ Sweet Fiber, a wonderful prebiotic fiber that is 8-10 times sweeter than ordinary sugar and helps to feed and nourish friendly bacteria in the intestinal tract, establishing a healthy balance.

Personally, I use TrueStrength in many different applications including my oatmeal every morning, shakes and even baked goods, anywhere I can sneak a little more nutrition in. Most people don’t expect protein powder to taste this good!

Here are a couple of the awesome smoothie recipes available on Truestar’s Nutrition Plan (FOR FREE)!

 

 

For more of these amazing recipes and perfectly balanced meal plans create your free profile today!! 

Be well,

 

Gillian

 

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Broiled Banana

Posted by gillian On April - 16 - 2012 1 COMMENT

This has got to be the most delicious dessert that is both super healthy, quick AND easy!! I’ve been making these for a while now, but recently I was asked to bring some dessert to a healthy dinner party at a girlfriends place and this little banana won everyone over! I promise that you will LOVE it!! Mmmm…

 

Broiled Banana

How to make this delight

-buy organic bananas (as a rule)

-cut the banana down the middle, lengthwise.

-turn the oven on broil on high

-place on a baking sheet, and drizzle with a little agave or coconut nectar, cinnamon and nutmeg.

-place in the oven face up and watch for them to start bubbling up (only takes a few minutes)

-serve in the peel with whatever frozen dessert you would like. I use a Coconut Ice Cream (dairy-free, vegan, organic) found at Whole Foods.

-Enjoy right out of the peel!

Cobra Pose

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Zucchini Brownies

Posted by gillian On April - 1 - 2012 ADD COMMENTS

Sunday Funday was spent my good friends Irina and Ray…so nice to all spend time together as it had been a while. Our friend Bianka had mentioned these yummy vegan brownies she made one day and I asked for the recipe! So here it is (with my little twist of course)!!


1/2 apple sauce


1 tbsp melted coconut oil


3/4 cup agave nectar  (or to your desired sweetness)

note: You can add organic brown sugar to this as well to add to the sweetness if agave doesn’t cut it, I didn’t but that is just me ;)


1 cup whole wheat flour

1/2 cup cocoa powder

1 cup  ground flax and chia blend

1 1/2 tsp baking soda


1 tsp salt


2 cups finely grated zucchini (drain excess water if there is any)

2 handfuls of chopped walnuts

Sprinkle the top with chopped pecans

Directions:

Mix all of the wet ingredients in one bowl

Ideally, mix all of the dry ingredients in another (we forgot this step, but it all worked out fine! )

Spread it out into a brownie pan that you have coated the inside with more coconut oil

Sprinkle the top with the chopped pecans… as many as you would like! Bake at 350 for 35 minutes or until a knife comes out clean!

You can top your brownies with whatever you like! Ray and Irina had  Organic Coconut Ice Cream (organic,vegan, gluten-free, lactose/dairy free-found at Whole foods) on the side and I had mine with a side of Greek yogourt, apple butter and berries. The options are endless so get creative!!

Irina took some home and tried it with this as a frosting…. YUM!! 

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Pumpkin Spice Muffins

Posted by gillian On October - 6 - 2011 1 COMMENT

Its that time of year again!! Big orange pumpkins everywhere. So I thought it would be perfect to bring out my Pumpkin Spice Muffin recipe. 2 years have passed since I first prepared the recipe and they are long over due.  Pumpkins, cinnamon and changing colours..how I love fall!

My long time neighbour and good friend, Gabe McCrae came over this week and we decided to give them a go. We made some changes to the original recipe with lots of healthy additions. These muffins are seriously good and good for you!

Festive Pumpkin Spice Muffins:

1 cup organic quick oats

½ cup wheat bran

1/2 cup ground flax seed

1 cup canned pumpkin

1 grated carrot (large)

3/4 cup unsweetened applesauce

3 large egg whites + one yolk

1 tbsp safflower oil

1 tsp baking powder

½ tsp baking soda

1.5 tsp cinnamon

1 tsp nutmeg

½ cup quinoa flour (if you don’t have just use whole-wheat flour)

¼ cup whole-wheat flour

1/2 cup Raw organic agave

¼ cup Greek yogurt

 

Preparation:

1-Preheat oven to 375 C. Spray muffin pan with cooking spray or cupcake liners.

2-Mix pumpkin, oatmeal, applesauce, milk, eggs and oil until blended.

3-Mix dry ingredients separately then fold into when ingredients.

 

 

4-Bake for 20-25 minutes or until a knife or toothpick comes out clean.

Healthy Banana Bread

Posted by gillian On September - 18 - 2011 ADD COMMENTS

On my days off I love to bake and play around in the kitchen. But what I love even more is deconstructing recipes, finding areas where there is room for improvement (nutritionally speaking) and recreating a healthier, more complete version. See my entry on Substitutions for great tips on how to make your cooking and baking a little more nutritionally sound.

This week I tried baking this same Banana Bread twice, the first attempt was with the lovely Irina Andreea and the second Miss Hayleigh Clark. Made a few tweaks to the recipe and I have to say, we really nailed it the second time! The perfect combination of both flavour and nutrition!

Healthy Banana Bread

Ingredients:

Dry

1 cup whole wheat flour

½ cup oats

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

¼ cup cacao nibs

 ½ cup wheat bran

½ cup ground flaxseeds

Wet

2 Large over ripe bananas

½ cup Greek yogurt

½ cup raw organic agave

1 egg

1 tsp vanilla

1 tsp baking soda

+

1 ripe banana for slices on the top

1 handful of sliced almonds for the top

Topping:

-Banana slices.

-Crushed or chopped nuts of your choice! Walnuts, pecans or almonds are awesome choices.

Directions:

1- Preheat oven to 350 degrees.

2- Mix all the dry ingredients together in a bowl.

3-In a separate bowl, mush the bananas with the back of a fork and begin mixing in all the wet ingredients.

4- Slowly begin mixing the two together.

 

5- Place in a lightly greased loaf baking tin. For a little added banana burst, put half in the dish and then make a banana layer in the middle. Then dress the top with whatever your heart desires!

6- Place in the oven for 45 minutes or until a toothpick comes out clean.

 

7-Serve with a scoop of low fat Greek yogurt, apple butter and berries. Enjoy! Soooo delicious!!

Gluten Free Carrot Cake

As a part of my gluten free experiment, I decided I was going to try my delicious carrot cake recipe [...]

Curried Cauliflower

My friend Jen, a holistic nutritionist, showed me this one…. WOW so good. I can’t get over how yummy it is, [...]

Organic Carrot Cake

Whenever I get a chance, I love to bake!! I got busy in the kitchen with Stephen a few nights [...]

Become a Protein Pro

This article was recently published as one of Truestar’s Healthy Lifestyle Newsletters! Enjoy!   Protein shakes – they are everywhere; even fast [...]

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