How is your week going so far? I’m really excited for the Fall… My MBA classes started back yesterday and I still can’t believe how fast summer went by!
Anyway, lets talk about food? I love Banana Bread but this recipe specially is to die for! I used the Kodiak Cakes “PROTEIN PACKED – Cinnamon Oat” mix instead of regular wheat flour, and it definitely HIT THE SPOT! The banana bread turned out super moist and tasty!
Whisk the flour, cinnamon, baking soda, and salt, and set aside.
In a different bowl, beat eggs, coconut oil, honey, greek yogurt and vanilla extract until well blended. Stir in the smashed bananas, Kodiak Cakes mix and chopped walnuts.
Pour batter into 9×5 inch greased loaf pan, sprinkle with some dark chocolate chips and some chopped walnuts. Bake for 50-55 minutes or until it passes the “toothpick test”. Cool for 10 minutes, slice and ENJOY with a cup of coffee!
Sheina’s tip: I like putting my banana bread slices in the toaster and then topping it with PB. Simply THE BEST!!!
Hope you’re having a great week and are enjoying the summer so far!
Lately, I have been getting lots of fresh zucchinis from my friends (which I love by the way) so I had to start coming up with different recipes to use them all! I did zucchini noodles, roasted zucchini, and so on. But my favorite one so far was the “Chocolate Zucchini Bread” I did last weekend! It was super moist, tasted just like a traditional chocolate cake, and much healthier.
Directions: whisk together flour, cocoa, baking soda, salt, cinnamon and set aside. In a different bowl eat sugar and eggs, add melted butter, instant coffee granules, almond and vanilla extract. Stir zucchini into sugar egg mixture, and add it into the flour mixture. Divide batter into 2 pans and bake for 40 minutes at 350°F.
Tip: Warm the bread for a few seconds and add PB on it. Sooo good!
Hope you enjoyed it! Tag on Instagram if you ever make it 🙂
I got to go to Cody, NE with my American family and I had a BLAST ! On Saturday I got to spent part of my day at the rodeo, on Sunday we had my american grandma’s 90th birthday party, and on Monday morning we spent time at the family’s ranch as they were doing branding. Such a fun and much needed long weekend!
Anyway, I am sure we all ate while more than we needed over the weekend so, I decided to share with you a old and delicious “low-carb” recipe!
It is delicious, healthy, and super easy to make!
Low-carb Tuna Balls
– 80g finely chopped cooked broccoli
– 60g light tuna
– 10g flexseed grounds
– Seasonings (I used pink salt and oregano)
Directions: Stir all ingredients together in a medium bowl until thoroughly mixed. Cover it up and place in the refrigerator for at least 30 minutes. Once chilled, roll it into small balls, and bake them on a preheated oven at 425°F for 25 min or until “golden”.
** It makes around 3 medium size balls.
Hope you enjoyed! Don’t forget to tag me on your pics if you ever make them..
Hope you had a great week and is ready to enjoy the weekend!!
Since I’ve came to the U.S. I noticed that “energy balls” are much more popular here than it is in Brazil, and I have been eating them a lot more than I was used to. So guess what happened? Now I am addicted to them and decided to come up with my own recipe so I can have whenever I want 🙂
My PB Dark Chocolate Energy Balls are total success at the house (even Thiago likes them) and they’ve became my favorite pre-workout snack w/ a cup of coffee of course!
Chocolate – Peanut Butter ENERGY BALLS
60g chopped dates
6 tbsp natural peanut butter
1 cup (dry) old-fashioned oats
1/4 cup ground flex seed
1 scoop de whey de baunilha
60g dark chocolate chips (I used the 60% one)
1 tbsp honey
Directions: Stir all ingredients together in a medium bowl until thoroughly mixed. Cover it up and place in the refrigerator for at least 30 minutes. Once chilled, roll it into small balls and ENJOY! ** It makes about 16-17 balls.
I loved my Sunday… I got to spend some quality time with my American family and friends, we had a delicious “country style” lunch with a homemade cheesecake and easter cupcakes for dessert, played outside games, died eggs, and enjoyed the beautiful and peaceful day out in the country!
I do believe that being healthy is living with BALANCE and that we need to treat ourselves sometimes WITHOUT NEUROSES… I enjoyed every bit of that homemade cheesecake with a strong and warn Brazilian coffee, which was worth every single calorie!!
And to help us to get back to our healthy eating routine, today I am going to share with you a LOW CARB pancake recipe for a delicious breakfast or even snack.
LOW CARB PANCAKE
3 eggs whites
10g flaxseeds flour
cinnamon to taste
Natural peanut butter
Red berries or any fruit of your preference
First, whisk the egg whites until they become frothy. Now add the flaxseed flour and cinnamon, and whisk the egg whites for few more seconds. Transfer the mixture to an coconut sprayed skillet in medium heat and flip the pancake until both sides turn to a golden color. Lastly, spread peanut butter on the pancake and top it with the red berries.
TIP: serve it warm and enjoy with a freshly brewed cup of coffee!
Please let me know if you try the recipe and feel free to tag me in your pics on Instagram (@sheinafernandes). I will love to see how they turn out 🙂
My week has been great and going at full swing. Spring break is over and now I am back to my master’s classes. Today I want to share these two recipes that I love and are so easy to make! I don’t know about you guys, but I like to change it up from time to time, I get tired of having scrambled eggs almost everyday so I tried these recipes in the past few weeks.
They are delicious, a healthier choice and can be made in no time! What else do we need, right?
BAKED SCRAMBLED EGGS
5 egg whites
1/4 cup skim milk
2 slices 97% fat free Canadian bacon (chopped)
1 cup baby spinach
chopped bell peppers (optional)
1/2 tomato (chopped)
1/2 onion (chopped)
1/2 cup low fat sherred cheese
In a medium bow, beat the eggs, egg whites and skim milk, when done set aside. Add the remaining ingredients, mix it well and transfer to a coconut oil greased pan. Place the pan in a preheated oven at 400F for around 20min and ENJOY. TIP: It can be served as breakfast with fruits and toast or even as lunch/dinner with a side o salad.
EGG and SPINACH BREAKFAST WRAP
1 whole wheat tortilla wrap
2 boiled egg whites (chopped)
1 boiled egg (chopped)
2 tbsp cottage cheese
Baby spinach to taste
Pink salt to season
In a bowl mix the egg, egg whites, cottage cheese and salt until it turns to a thick paste. Now, warm up the tortilla wrap in the microwave or on the stove-top, top it with the egg paste and add the spinach. Roll it tightly and ENJOY!
Well, I have been busy wrapping up my last accounting assignments for my first MBA class. But the good news is the Spring One is over and now and I get to enjoy a week off before Spring II classes are back.
Now lets talk about some yummy and healthy food, shall we? Last weekend I tried this new AVOCADO SPINACH TOAST recipe. It turned amazing and I want to share every delicious piece with you!
The AVOCADO SPINACH TOAST is very nutritive and can be served in almost any meal..PS: if you are in a low carb diet, you can turn it to a egg avocado salad and just eat without the bread!
AVOCADO SPINACH TOAST
1 poached egg
1 cup spinach
5 grape tomatoes
1/4 diced avocado
1/2 apple cider vinegar
2 tbsp Olive oil
1 slice whole wheat bread or gluten free
Directions:Mix the spinach, tomatoes, avocado, vinegar and olive oil in a bowl. Put the salad on top of the toasted bread , place the poached egg on top, add dash of pink salt and pepper and ENJOY.
Super easy right?
I really hope you liked! Let me know if you try to make it 🙂
I am just super excited that is getting warmer in KC and we can enjoy being outside 🙂
But anyway, the weekend is coming up and all the temptations for us to get off our diets are coming too! So how about making some healthy and delicious muffins so you don’t fall into the temptation of junk food and still eat a sweet?
Last weekend I made these muffins and I want to share it with you because they were total SUCESS.
HEALTHY APPLE MUFFINS
2 cups oats flour
1/2 cup brown sugar
1/2 cup coconut oil
4 eggs •2 tbsp peanut butter
1 cup almond milk
1 peeled chopped apple
1 tbsp cinnamon
1 tbsp baking powder
Directions: Mix the flour, cinnamon and sugar and set aside. Gradually add the oil, peanut butter, eggs, almond milk and mix it until smooth. Now add the chopped apple, mix a little more and finally add the baking powder. Bake the muffins in a preheated oven at 410°F for around 15 minutes.
OPTIONAL: For the muffin’s topping I used 1/2 chopped peeled apple, cinnamon to taste, coconut oil (just enough to brown the apples) and a 1/2 cup water (it is suppose to look like a “apple jam”). It definitely makes the muffins taste even better.
I hope you enjoyed the recipe and PLEASE let me know how it turns out if you ever make some 🙂