My new favourite Banana Bread recipe….

Larissa's Banana Bread Recipe

So I thought I had already perfected my Banana Bread recipe however I played around with it last weekend.  I had been using the food processor to make my Banana Granola (recipe to come for that one!) so I thought since its already dirty I’ll just use it to quickly mix my banana bread ingredients together. I assumed I was just going to get a quicker version of usual recipe however I was pleasantly surprised at how much closer it was to ‘normal’ banana bread.

Ingredients

  • 4 eggs
  • 2 large bananas
  • 3/4 cup almond flour
  • 1/2 cup coocnut flour
  • 2 Tbsp brown rice syrup or honey
  • 1 tsp vanilla paste
  • 2 Tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • pinch of sea salt

Method 

  1. Preheat oven to 180ºC and line a loaf tin
  2. Place eggs and banana in the food processor and blend until smooth.
  3. Add the remaining ingredients and then mix again until smooth.
  4. Pour into the loaf tin and bake for around 45 minutes or until a skewer comes out clean.
  5. Once cooled slightly cut and serve with salted butter, almond butter with raspberry chia jam or a topping of your choice!

Enjoy!

Larissa

Director / NZ Registered Nutritionist

Larissa’s Banana Bread

IMG_2007

Ingredients

250ml coconut oil, melted
3/4 cup coconut flour
3/4 cup almond flour
1 tsp ground cinnamon
2 tsp baking soda
pinch of sea salt
5 ripe bananas
6 eggs
1/2 tsp vanilla paste
2 Tbsp brown rice syrup

Method

  1. Preheat the oven to 160C and line a loaf tin with baking paper.
  2. In a large bowl, combine the dry ingredients – coconut flour, almond flour, cinnamon, baking soda and salt. Mix well.
  3. Place 4 1/2 bananas in a bowl and mash throughly. Slice the remaining half banana diagonally into three or four pieces. Set aside.
  4. In another bowl, whisk together the eggs, vanilla, rice syrup, then stir in the mashed banana.
  5. Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until combined. Add the coconut oil and continue stirring until mixed.
  6. Spoon the batter into the long tin and spread out evenly. Arrange the sliced banana on top and then bake in the oven for 15 minutes. Then take out and cover with foil and cook for a further 45-50 minutes.
  7. Remove the bread from the oven and cool for 10 minutes before turning out onto a wire rack.
  8. Serve warm from the oven, or top with almond butter.

 

Larissa
Director / Nutritionist

5 Quick Breakfasts for Winter Mornings

Auckland Nutritionist Larissa Beeby's top 5 breakfast ideas

Auckland Nutritionist Larissa Beeby’s top 5 breakfast ideas

Breakfast is one of my favourite parts of the day.  Ok I have heaps of favourite parts and most of them involve food, but after 10ish hours give or take of no food I am always ready for breakfast!  So this leads me onto my point, breakfast means just that breaking the fast.  What you eat along with what you drink first thing in the morning is incredibly important.  Aim to include a portion of good carbohydrate, good fats, quality protein and a serve of vegetables (or fruit) or two.

I don’t tend to crave smoothies as much in winter, so here is what I am loving now the mornings are a little cooler.

  1.  Porridge with stewed rhubarb: 1/2 cup of wholegrain oats cooked in milk of your choice, rhubarb (bonus as this is actually a vege!), and a sprinkle of pumpkin seeds and almonds.
  2.  Scrambled eggs with spinach and mushrooms:  This is way quicker than it sounds, scrambled eggs literally take less than a minute to cook, throw in 2-3 veggies of your choice and you will have breakie in less than 5!
  3. Overnight oats (but HEATED – go on try it!): In a container, add 1/2 cup of wholegrain oats, 1 Tbsp chia seeds, 1 tsp pumpkin seeds, 1`tsp sunflower seeds, 1 tsp sliced almonds, a pinch of cinnamon and vanilla paste, 2 Tbsp frozen berries and cover with your choice of milk.  Then in the morning, zap in the microwave or gently heat on the stove.
  4.  Homemade Banana Bread with Almond Butter:  By making a batch of my banana bread, slicing and storing in the freezer you will always have a quick breakfast on hand.  There is something about hot tea and toast on a winters morning.
  5. Sourdough with avocado or if avocados are still $6 each and you don’t want to re-mortage your house then peanut butter, banana and cinnamon is always awesome.

 

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist

What helped me through my first trimester…

Auckland Nutritionist Larissa Beeby's Healthy Cheese Scones

Almond Flour Cheese Scones for afternoon tea.

If you follow my Facebook page and blog you will notice I have been pretty quiet recently and for a very good reason.  For the past few months I have been growing a little one.  We are now past the half way mark, and I thought it was about time I wrote this blog I started (well I wrote a title for) a few months ago.

Right from the moment we found out we were pregnant I felt the intense tiredness and all day nausea.  I was ‘lucky’ in the sense that my nausea didn’t come on until about 30min-1hr after getting up, that I still felt like exercise.  Well I should really rephrase this as ‘movement‘ as I felt sick if I got my heart rate up so out went high intensity cardio and heavy weights and in came more yoga, dog walks and low key weights!  Out went my usual weekday breakfasts of smoothies, bircher or chia puddings too.  Instead I went with what I felt like, so I had a week or two of omelettes with lots of veggies and cheese, and homemade banana and cacao granola with heaps of unsweetened greek yoghurt and raspberries seemed to go down a treat (you may be already sensing a theme of dairy cravings here!).  I also found I had to eat regulary so would prep myself for the day with lots of easy snacks with my go to’s being: crunchy and sour green apples, natural nuts, raw veggies (but only in the morning!), homemade seed crackers with butter and vegemite (ok anything with butter and vegemite went down a treat, I even brought back my old childhood favourite of weetbix with butter and vegemite!).  I was ready to eat my lunch by 11am most days, and I found left overs from the previous dinner was the best lunch for me or if I wanted something simple it was toast with avocado or peanut butter.  By mid afternoon I was normally starting to feel average again as by this stage I was working, so in the weekends I found sleep the best answer but during the week peppermint tea and a snack would keep me going.  I found as the night progressed dinner was often a struggle, I just physically couldn’t finish large meals so found eating little and often the best.

Even with my best nutritionist wisdom I often found I just couldn’t eat all the veggies on my plate, which for me was weird.  But hey I didn’t stress about it.  I knew I was filling my body with the goodness it needed at the times I could. I was eating a lot more fruit than I normally would and I was snacking on raw veggies everyday.  So when I needed chicken chips I had them. I just tried to eat a small portion and not the whole bag!

Overall I found my diet didn’t change too much (apart from the increase in chicken chips), I added in a few extra snacks but generally stuck with the options mentioned above and there definitely was an increase in carbohydrates.  Anything that included bread, potatoes, rice and pasta I wanted!

While I don’t normally supplement my diet, during this time I have also been taking Elevit with Iodine and a fish oil supplement as I completely went off all fish!  Along with my usual probiotics ;-)

 

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist