Banana Bread

We have posted only a link to this recipe before, but thought you may want a more convenient way to find the recipe and make it! It's so good - it will be a special morning treat for your entire family!  Have 2 overripe (or almost overripe) bananas? Then you are in business!

Eat Clean Banana Bread

Recipe from the Sensibly Fit

Ingredients:

• Olive Oil
• 1 1/2 c. whole wheat pastry flour (Or 1 c Gluten-free Oat Flour and 1/2 c Coconut Flour)
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 2 slightly beaten egg whites
• 1 c. mashed ripe bananas (3 medium or 2 large)
• 1/2 c. sucanat sugar (could also substitute Xylitol or Stevia)
• 1/4 c. coconut oil, softened
• A pinch of sea salt (1/16 tsp.)

Instructions:

1. Preheat oven to 350 degrees F.

2. Coat an 8x4x2-inch loaf pan with olive oil spray and set aside.

3. Peel and mash bananas in a separate bowl, setting aside.

4. In another bowl, combine flour, baking powder, baking soda, cinnamon and sea salt and set aside.

5. Using a large bowl, combine egg whites, banana, sucanat, and coconut oil. Once mixed well, add flour mixture to banana mixture stir until moist. The batter should be lumpy, so do not over stir. Spoon mixture into loaf pan.

6. Bake for 45 to 50 minutes.

7. Let bread cool for about 10-15 minutes prior to cutting.

Makes approximately 8 slices. Serving size is one slice.

Mets (If using sucanat):

• Calories: 226
• Protein: 3g
• Fat: 7g
• Carbs: 37g

This is a great recipe to have from time to time. It does freeze well, and 4-5 scrambled egg whites are the perfect compliment to the meal!

Enjoy our recipes?  Get help with your grocery shopping here.

Four Ingredient Pancakes!

We have another pancake recipe for you!  What's even better is that it is another FOUR INGREDIENT recipe!  These are super easy and delicious!  Also, in case you missed it, check out our Four Ingredient Protein Bars!

Four Minutes - Four Ingredients - Four Steps

Ingredients:

• 1/2 Banana
• 2 Egg Whites
• 1/2 cup Quick Cooking Oats (Substitute Gluten Free Quick Cooking Oats)
• 1/2 tsp Pure Vanilla Extract (avoid HFCS)

Directions:

1. Blend all ingredients in a blender (we use a Vitamix)

2. Spray griddle with olive oil (we use an olive oil mister)

3. Once the griddle is warm add the pancake batter

4. Cook approx 2 minutes on each side, until done

Topping Options: Real Maple Syrup, Honey, Fruit...or just enjoy them plain!

Makes 1 Serving (4 pancakes)

Macros (this does not include any toppings):

• Calories -  217
• Protein - 12 g
• Carbs - 34 g
• Fat - 3 g

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Guilt-Free Cinnamon Rolls

On a whim, I whipped these up and I must say, they are one of my favorite recipes for a cinnamon roll that is actually CLEAN and GUILT FREE that I have tried yet!

Guilt-Free Cinnamon Rolls

Ingredients:

Filling

• 2.5 TBSP Coconut Oil (Softened ~30 seconds in microwave)
• 1/3 c Stevia in the Raw
• 1/4 Xylitol Brown Sugar Blend
• 2.5 tsp Cinnamon

Dough

• 3/4 c Oat Flour (Gluten Free Version)
• 1 c Whole Wheat Pastry Flour
• 1/4 c Vanilla Protein Powder
• 2 TBSP Stevia in the Raw
• 4 tsp baking powder
• 1 tsp sea salt
• 3 TBSP Coconut Oil (Softened ~30 seconds in microwave)
• 3/4 c Unsweetened Original Almond Milk

Directions:

1. Preheat oven to 400 degrees.

2. Combine ingredients for filling in a small bowl. Ingredients will form a grainy paste. Set aside.

3. Mix first 6 ingredients of dough in a medium size bowl. Stir with a wooden spoon (metal can also be used; however to save utensils, it may be easier to use a wooden spoon so you can continue using it for your dough). Once combined, slowly integrate the softened coconut oil into the mixture, stirring to combine. This should begin forming a dough. Once combined, add almond milk to complete dough, stirring and kneading with the wooden spoon. Form ball with dough.

4. Once dough is combined, place dough on a floured surface (can use either the oat flour or the whole wheat flour to protect your surface). Using a floured rolling pin, roll dough to a 1/4" consistency. It is best to create as much of a rectangle/square as possible while doing this.

5. Spread 3/4 of your filling mixture over the top of the dough mixture. Be sure to coat all areas of dough. Roll up dough starting at one end - you may use a knife to help you if the dough is sticking to your floured surface.

6. Cut dough into 12 equal size pieces. Place each cinnamon roll (piece) in one section of a 12 muffin tin that has been sprayed with 100% pure olive oil (We use this mister). This will promote consistency while baking and avoid sticking.  Using a spoon add the rest (1/4) of your filling mixture to the top of each cinnamon roll.

7. Bake for approximately 18-22 minutes depending on your desired consistency. Because the dough does not have yeast, it will be softest at 18 minutes vs. 22 minutes.

The fat content is high - is that ok?

Yep! Coconut oil is a good fat - don't go indulging in all 12 cinnamon rolls, but 2 would be the perfect portion size if you need a sweet treat in the morning, perhaps coupled with 1/4 c of unsweetened greek yogurt.

Why is there no icing?

Quite frankly, I have tried about 4 different clean "icing" recipes and they just don't taste right. The rolls are sweet without the icing!