Chocolate Pumpkin Spice Bread

While I am not on the bandwagon of typical pumpkin spice lattes (sugar, syrup, chemicals, yuck), I AM a huge fan of actual pumpkin, and I love using it in breads, muffins and smoothies. This wonderful, seasonal gourd also boasts plenty of health benefits:

 

The beta-carotene (which gives it the orange color) converts into a form of Vitamin A, improving eyesight.

 

Packed with fiber, pumpkin meat aids in digestion and keeps you full longer.

 

Antioxidants reduce the amount of free radicals in the body, which can help slow the aging process (think wrinkle-free!)

 

More potassium than a banana, making pumpkin puree the perfect addition to your refuel shake after working out.

But just in case you’re tired of the usual pie, here’s a fun variation that would make a tasty on-the-go breakfast, or save it for dessert!
Or both.
Because it’s the holidays.
Don’t worry about indulging, because this loaf is gluten free and each thick slice is 13g of protein with less than 20g of carbs! The Caramel Spice Crumble tops the loaf off with an amazing blend of seasonally-perfect spices.

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SUBSTITUTES:

You could try other protein powders, but if you do, I suggest a whey protein blend similar to PEScience- isolates will NOT work. Vegan powders are usual a hit or miss. There’s a reason why I stick with this brand for baking… so if you sub the powder, please keep in mind that taste and texture will be different and I cannot guarantee exactly how it will come out!

The Caramel Spice cashew butter can be swapped for a different nut butter, whatever flavor you think you’d like!

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Chocolate Chip Banana Bread

You know what foods don’t get enough love?
Celery. Spinach. Cauliflower rice. Cabbage. Cucumber. Zucchini.
Let’s face it, they are not very sexy foods.
But you know what they are perfect for? VOLUME. Adding substance and helping you feel full without overloading on calories. This is key if you want to drop weight and/or lean out without sacrificing on the quantity of food that you take in every day.

I mean seriously, check out the macros on these! All with no (or very negligible) fat, are low carb and low calorie yet still include some protein and fiber. Oh, and these numbers are based on two cups–yes CUPS–of each!

Zucchini – 4g protein / 8g carb / 2g fiber / 58 calories

Celery – 1g protein / 6g carb / 3g fiber / 32 calories

Spinach – 2g protein / 2g carb / 2g fiber / 14 calories

Cauliflower – 4g protein / 10g carb / 5g fiber / 50 calories

Cabbage – 2g protein / 10g carb / 4g fiber / 44 calories

I usually add a cup or two of one of these vegetables in with whatever meal I’m eating, mix it up, and it suddenly becomes a lot more food in my stomach which means I feel satisfied longer… which is everything.

Other things to try that make these a little more interesting:

– Grilled zucchini topped with garlic salt, oregano, basil and parmesan cheese.

Celery dipped in your favorite nut/seed butter.

– Use spinach in salads instead of romaine or iceberg lettuces. Also add spinach to your morning omelet for extra fiber.

– Make Mexican “rice” using cauliflower rice: add your usual seasonings but use the veggie instead of the grain for a low-carb, nearly identical-tasting alternative!

– Raw cabbage leaf wraps (instead of bread) for sandwiches, or chop and sauté it in a stir fry.

You know what else I love about these veggies? Their low-caloric profile allows me room to eat fun things. Sexy things. Like this banana bread. Yeahhhhhh. Let’s talk about sexy chocolate chip banana bread.

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In addition to the incredible, melt-in-your-mouth texture and rich, tasty combo of bananas and chocolate, this hearty bread is actually made with chickpea flour, giving each slice a whopping 8g of fiber!
Plus it’s also free of nuts (peanuts are legumes, guys, don’t get it twisted), dairy, gluten and soy. Winning.

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I mean…!

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Paleo Blueberry Lemon Bread

Guess how many days I have been without coffee? THIRTEEN. Thirteen. Thirteeeeeeen. God bless.

Earlier this month I started my Food Sensitivity Elimination Cycle. Woah. Mouthful. Basically I eliminate inflammatory foods (ones I am sensitive/react to) from my diet, give my gut a chance to heal, and then gradually cycle them back in. During this process I take out caffeine while my gut is recovering. I do this whole process for 3-4 weeks and I always feel AMAZING afterward.

This time around, I took out egg yolks, beef, pork, chicken, butter, avocados and cashews. I already avoid most wheat, gluten, sugar and dairy, but for now I’m keeping my protein powders which are gluten-free but still whey-based.

Taking out coffee is always a struggle, though. Days 1-3 I am a complete zombie. Days 3-6 I have excruciating migraines. Then the magic happens around Day 7; I get my energy back and improved sleep quality and life feels almost normal again. Except that I’m without coffee. Which is not normal. But I only have about two weeks left… and then ALL THE CAFFEINE. Until then, it’s all the tea.

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Speaking of tea, this bread tastes like something I should be eating while sipping afternoon tea on the patio. It’s just so summery, sweet, dainty and wonderful, you know?

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