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Health, Recipes

Mega Moist Banana Muffins

October 15, 2016
Banana Muffins
Mega Moist Banana Muffins
Are you one of those people who hate the word moist? Comment below and suggest another name for these delicious treats. But, I think if you actually try them, you'll see the name is spot on! Don't throw those brown bananas away! This is an easy recipe for super moist banana bread muffins without any dairy. I like to put these in my jersey on long bike rides for a energy packed treat.
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Ingredients
  1. 2 tablespoons flax meal + 6 tablespoons water; plus 2 teaspoons flax meal for sprinkling over the top of muffins, if desired
  2. 1 cup whole-wheat flour
  3. 1 cup vanilla protein powder (I used Sunshine Protein)
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 1/2 cups mashed overripe bananas (about 4 medium bananas)
  7. 1/3 cup coconut sugar
  8. 10 drops of liquid stevia
  9. 1/2 cup applesauce
  10. 1/3 cup melted coconut oil
  11. 1 teaspoon vanilla extract
  12. 1 cup blueberries or 1/2 cup dairy-free dark chocolate chips (optional)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard-size muffin tin with paper liners. Or, grease using coconut oil.
  2. In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the flours, baking soda, and salt.
  4. In a medium bowl, mash the bananas. Stir in the coconut sugar, stevia, applesauce, coconut oil, vanilla extract, and flax/water combination.
  5. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Add blueberries or chocolate chips (optional)
  6. Stir just until the ingredients are incorporated. Batter will be thick.
  7. Divide batter between 12 muffin cups.
  8. Sprinkle remaining 2 teaspoons flax meal over the tops.
  9. Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  10. Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
Adapted from kitchentreaty.com
Adapted from kitchentreaty.com
Never Last Run http://www.neverlastrun.com/
Health, Recipes

MegNog: Egg-Free Vegan Eggnog

December 21, 2015
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The family Egg Nog recipe is as an important a tradition to my family as things like christmas tree decorations and Christmas carols are to most families. Egg Nog Season officially begins on my Aunt’s birthday on November 21st (a few days before Thanksgiving) and ends promptly on January 1st. During this time, it is advised that any and all Christmas activities such as wrapping presents, baking holiday treats, addressing holiday cards, etc) be accompanied by a small cup of nog topped with freshly ground nut meg.

Although my family egg nog recipe is incredibly delicious, I have a hard time drinking much of it because of the dairy and refined sugar content. So this year, I set out to make a egg-free, vegan alternative to the family recipe. And although it doesn’t compare to the OG, I am extremely happy with how it turned out. The classic family egg nog contains booze and so does my vegan alternative. However, I usually set a side a portion of the nog before I add the booze because it’s delicious to add to coffee or mix into oatmeal in the AM.

One last change to the family eggnog recipe is trifecta of booze in my version. The fam recipe calls for dark rum & bourbon – a delicious combination in it’s own right! However, I recently stumbled upon a gem of a spirt called (ginger) SNAP from “Art In The Age”. This unique 80 proof spirit was inspired by a medieval recipe invented by German Monks in the 13th century. It contains blackstrap molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, rooibos tea, and pure cane sugar – the perfect complement to dark rum and bourbon and a great finishing touch to my MegNog! 

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I hope you like! Cheers to creamy boozey holiday cheer!

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MegNog - Vegan Egg Nog
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Ingredients
  1. 2 cups raw almonds or cashews
  2. 8 cups filtered water, divided
  3. 1 can full-fat coconut milk
  4. 6 dates
  5. 1 vanilla bean
  6. 1 tablespoon pumpkin pie spice
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/2 teaspoon ginger
  10. 1/4 teaspoon cardamom
  11. 1.5 cups bourbon (I use Bulleit) - Optional
  12. 1/2 cup dark rum (I use Myer's) - Optional
  13. 1/2 cup ginger snap certified organic neutral spirits (I use Art In The Age) - Optional
Instructions
  1. Soak almonds or cashews in 4 cups filtered water and a dash of salt overnight or at least 8 hours
  2. Rinse thoroughly and drain. Place nuts in blender with 4 cups of fresh water and a dash of salt. Blend until very smooth.
  3. If using almonds, strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth.
  4. Return milk to blender and add remaining ingredients. If there is too much liquid for blender, leave a portion to the side and combine later.
  5. Store in a glass container.
Recommendations
  1. Let the flavors meld before serving (8 hours) but if you can't wait, you can serve immediately.
  2. Best when topped with freshly ground nut meg.
Never Last Run http://www.neverlastrun.com/
Food, Health, Recipes

DIY Protein Bars

July 11, 2015
summer deals! (1)

Since I work for a company that makes premium, high-quality protein powders, it’s fun to experiment with recipes that include protein powder. As of late, I’ve been creating DIY protein bars on the weekends to enjoy during the week. All the recipes I’ve found online all boil down to the five steps below. So each Sunday, I create bars using ingredients I have on hand or that I’m particularly craving using the formula below. Enjoy! 

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I usually bake with Designer Whey (my favorite!) but have been recently experimenting with the 100% plant-based Essential 10 Protein. I like it because it’s soy-free, vegan, and non-GMO. Please let me know what protein bar combinations you come up with using my formula above. Enjoy! 

Food, Health, Recipes

Smoothie Bowl

April 26, 2015
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With all of my wanna-be triathlete training, smoothie bowls have been the highlight of my morning as of late! I love the texture of the toppings vs. your typical in-a-glass smoothie. It’s also a great way to sneak protein and delicious super foods like hemp hearts, bee pollen, maca, and chia seeds into your life. And, depending on how much time you have, you can get really creative with the topping design (it’s kind of soothing, like one of those stress relieving mini gardens with the rake). OR just throw the toppings on, which, let’s be honest, is my usual go-to move!

 

 

Chocolate Protein Smoothie Bowl
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Base
  1. 1 scoop Aria Women's Wellness Protein Powder
  2. 1/2 cup unsweetened almond milk
  3. 1/2 cup frozen blueberries
  4. 1/2 banana
  5. 1/2 avacado
  6. Handful of spinach (fresh or frozen)
  7. 1 teaspoon maca powder
  8. 1 teaspoon cocao powder
Topping suggestions
  1. Sliced banana
  2. Sliced strawberries
  3. Hemp hearts
  4. Chia seeds
  5. Goji berries
  6. Unsweetened coconut flakes
  7. Bee pollen
Instructions
  1. Blend base ingredients together in a high speed blender.
  2. Add toppings of your choice. Get creative and enjoy!
Notes
  1. Add additional almond milk if base is too thick.
  2. Or if too thin, add more blueberries.
  3. Enjoy!
Never Last Run http://www.neverlastrun.com/
 

 

Food, Recipes

Never (Ever) Last Run Coffee

April 2, 2015
Cup Of Espresso With Coffee Beans
Never (Ever) Last Run Coffee
Serves 2
I recently started supplementing my diet with Maca due to it's various health benefits including increased energy and women's health. When I looked up recipes online, I saw that many people add it to coffee or even use it to replace coffee. The recipe below is my spin on maca coffee combined with a spin on bulletproof coffee.
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. 4 cups of hot coffee
  2. 1 tablespoon of coconut oil or MCT oil
  3. 2 teaspoons gelatinized maca powder
  4. 2 teaspoons cacao or cocoa powder
  5. 1/2 cup warm dairy milk (I use almond milk)
  6. Sweetener (I use 1 pitted date, stevia, or honey)
Instructions
  1. Prepare 4 cups of coffee to your liking (I use a french press or 4 Nespresso capsules. If you use Nespresso, add 2 1/2 cups boiling water to create about 4 cups of liquid)
  2. Pour coffee into high-speed blender like a VitaMix or Magic Bullet
  3. Add remaining ingredients and blend for 45 seconds until very frothy
  4. Pour yourself a cup and share one with a friend. Or, take one to go. Either way, enjoy!
Notes
  1. •Try adding a dash of cayenne for heat and energy.
  2. •The maca powder, which is a superfood that originates from Peru, acts as a natural creamer and gives a sense of enlightenment. It also balances the hormones and provides steady energy to the body.
  3. •Cacao, or raw chocolate powder, stimulates dopamine in the body and acts as a stimulant, while providing incredible energy and focus.
Never Last Run http://www.neverlastrun.com/