Zain’s - The Best Granola I Have Ever Made In My Life Reicpe (5 Different Flavours):

Yesterday was a pretty incredible day: after my Lululemon shoot, 13km run and receiving a very personal email from one of my mentors (who is also incidentally a superstar) about how much she is loving my work, I felt exhilarated but was feeling pretty exhausted and had an insatiable craving for something nutty, sweet and crunchy.  

This probably means that it is moon cycle related, so I decided to do something about it and what resulted was the most amazing AND SIMPLE granola I have ever made, the recipe literally took me 10 minutes.  After the first batch turned out as awesome as it did, I went to town and created three different flavours of this insanely scrumptious granola, which are now in jars in my cupboard waiting to be spooned on top of parfaits and enjoyed in all sorts of naughty ways.  I had to share this immediately with you…

Below are the 5 varieties of granola that I made with the directions for all three at the bottom.

*All recipes make four 1/4 cup servings but the recipes work perfectly doubled.

*You may also add a scoop of Vanilla Protein Powder to most of these combinations to make a perfectly balanced snack or breakfast or serve with protein rich Greek Yogurt!

Zain’s Classic Peanut Butter Granola

*Makes four 1/4 cup servings

1 Cup (or 98g) Slow Cook Oats

2 Tbsp Crunchy Peanut Butter

2 Tbsp Raw Unpasteurized Honey OR Sugar-Free Butter Flavour Syrup

1/8 Tsp Natural Vanilla

1/4 Tsp Cinnamon

18g Roasted Unsalted Peanuts

Zain’s Almond Butter Granola

1 Cup (98g) Slow Cooked Oats

2 Tbsp Raw Unpasteurized Honey OR Sugar-Free Butter Flavour Syurp

1/8 Tsp Vanilla

1/4 Tsp Cinnamon

2-3 Drops Almond Flavouring (Optional)

1 Tbsp Flax Seeds

Zain’s Nutella Granola

1 Cup (98g) Slow Cook Oats

2 Tbsp Raw Unpasteurized Honey OR Sugar-Free Butter Flavour Syrup

2 Tbsp Hazelnut Butter

1 Tbsp Unsweetened Cocoa Powder

12 Hazelnuts (chopped or halved)

2 Tbsp Unsweetened Chocolate Chips (Optional)

Zain’s Coconut Granola

1 Cup (98g) Slow Cook Oats

2 Tbsp Raw Unpasteurized Honey OR Sugar-Free Syrup

1 Tsp Coconut Oil

15g Unsweetened Shredded Coconut (I use fresh)

15g Chia Seeds

Zain’s Pecan Pie Granola

1 Cup (98g) Slow Cook Oats

2 Tbsp Almond Butter

2 Tbsp Raw Unpasteurized Honey OR Sugar-Free Butter Syrup

16g Pecans (chopped or halved)

40g Dates (chopped)

1/4 Tsp Cinnamon

1/8 Tsp All Spice

1/16 Tsp Nutmeg

1/8 Tsp Vanilla

Directions:

1. Preheat oven to 325 degrees

2. In a small pot, heat honey or syrup and nut butter (depending on recipe) or coconut oil, this can also be done in the microwave for about 15-20 sec in a small bowl

3. Stir in spices such as cinnamon, vanilla, cocoa as well as and nuts, seeds, dried fruit or coconut (depending on your recipe choice)

4. Spray cookie sheet and set aside (can also use parchment paper)

5. Pour oats into the honey or syrup mixture until the oats are well coated and spread evenly over the cookie sheet

6. Bake for 4-5 minutes, stir and bake again for another 3-4 minutes until golden

7. Chocolate chips can be added at the end or during baking, after granola is stirred

Zain’s Raw Brownies

Ok guys this recipe is going to blow your mind.  Super simple, 7 ingredients and completely RAW!!  

Ready?

Ingredients:

11/4 Cup Medjool Dates (Pitted, soaked in warm water for 5 mins)

1 Cup Walnuts (I used sprouted and dried walnuts, but regular will do fine here)

1/2 Cup Unsweetened Cacao 

1/4 Cup Unsweetened Cacao Nibs (optional, but highly recommended)

1/2 Cup Raw Almonds (chopped, I soak mine overnight but you don’t have to)

15g Chia Seeds (optional)

1/8 Tsp Himalayan Crystal Salt

Directions:

1. In a food processor, blend walnuts into a fine ground.

2. Add cacao powder and salt and pulse to combine, then add dates individually until the mixture becomes ‘crumby.’

3. In a square pan, press the walnut/cacao mixture down firmly pressing in the almonds, chia seeds and cacao nibs into the mixture.

4. Freeze for at least 2 hours and then slice into squares.

*Note, I can’t be held responsible for your addiction to this recipe 

Zain’s Clean Coconut French Toast

No I’m not kidding.  Yes you can enjoy French Toast while eating clean and getting lean! Check out my signature recipe below:

Ingredients:

2 Slices Spouted Grain Bread (I use Mana or Ezekiel Bread, you can also use a gluten-free option)

1/4 Cup Light Coconut Milk

1 Tbsp Raw Unpasteurized Honey OR Sugar-free Syrup

4 Egg Whites

1/4 Tsp Cinnamon

1/8 Tsp Vanilla

1 Tbsp Unsweetened Shredded Coconut

1-2 Stevia/Splenda (optional)

Cooking Spray

Directions:

1. In a bowl, whisk egg whites, coconut milk, vanilla and cinnamon

2. Coat bread slices, turning several times in the mixture until the bread is completely coated and heavy

3. Spray pan lightly with cooking spray and cook bread on medium heat until golden and slightly crispy on both sides

4. Top with shredded coconut and honey OR syrup and serve warm

*I often top this with grilled pineapple as well, inspired by my dad’s recipe he served us as kids…nom nom

*Note you may feel like you have died and gone to heaven with this recipe, all I ask is that you use this recipe the next time you are about to reach for an unhealthy snack or when you are about to emotionally eat/binge.  This will curb your cravings and satisfy you whilst still providing your body with nutrients and nourishment. 

Spring Cleaning? Benefits of Juicing

As a Holistic Sports Nutritionist, one of the most important impressions that has stayed with me through my training and into my own diet, is the importance of juicing for health.  Consuming foods with extremely high enzymatic value, such as fresh vegetable and fruit juice, is essentially a practice that can regenerate the health of your cells by oxygenating them, thus, fresh juice can be considered the ‘fountain of youth’.  Not only is it excellent for your cells, fresh juice has a myriad of benefits

(info from the juicer guru):

  • Juicing for health provides vital nutrients, antioxidants, vitamins and minerals for our bodies to repair themselves, strengthen the immune system and for cell regeneration and growth.
  • Unlocking nutrients of raw foods is one of the vital benefits of juicing. Fiber is quite literally locked into many vegetables and fruits and the potential benefit of the fiber is lost as the digestive system does not unlock it. Juicing releases the fiber’s nutrition so that benefit may be realized.
  • Normally we do not consume peelings, seeds and pits of fruits and vegetables. These parts are a rich source of vital nutrients we normally throw away. A good quality juicer extracts juice from the whole veggie or fruit, including peelings, pits and seeds to provide vitamin and minerals that would otherwise be lost.
  • Heat kills live enzymes. A quality juicer minimizes heat in order to preserve the most live enzymes possible.
  • Using a good quality juicer will cause the least amount of foaming in the juice. Foam is indicative of oxidation of the juice which lowers the antioxidant benefit. Less foam equals more antioxidant benefit.
  • Juice is an excellent snack or meal replacement that is very filling. Many dieters claim that juices assist them to lose pounds with no hunger.
  • The antioxidant effects of juices will help detoxify your body and help you eliminate the toxins, fats, preservatives and chemicals that a diet of processed foods leave behind in your body.
  • Increased energy and mood uplift are collateral benefits of juicing. As your body becomes detoxified and “cleaned out” it will be more able to access and utilize restorative and sustaining nutrients which most likely will make you feel better in general. When you feel better you are more energized and happier.
  • The most readily digestible or absorbable form of foods, not to mention the most concentrated form, is juice. Juicing makes foods easy to digest and thus, easier for the body to receive maximum benefit from the source food.
  • Making your own juices allows you to make any combination of fruits or vegetables that you choose into juice – and you know what’s in it, unlike produce on the supermarket shelves.

In my experience and opinion, including fresh juice into your diet is excellent in aiding digestion and cleansing of the digestive tract, detoxifying the body and protecting it from potential diseases, and the nutrient content is off the scales good.

The important thing to remember is that fresh juice should be consumed immediately due to oxidation, where if left, the nutrient, vitamin and mineral value rampantly decreases over time. Temperature also affects the quality and nutrient value of fresh juice so keep it cool!

If you do not have a juicer (they can be quite costly), I would recommend picking up a fresh juice from your local juice bar at least once a week: Booster Juice or Jugo Juice (in North America) offer great varieties.

Lastly, remember that if you are enjoying a fresh juice, fruit juices have a very high fructose content which, if not consumed in portion, can affect your weight loss goals.  If you are trying to lose weight, stick with the following:

  • Green vegetable juices
  • Avoid too many beets, carrots, burdock root
  • If fruit is included in the recipe, request that they halve the portion ie. 1/2 apple rather than a whole apple

Here are some recipes I love:

Rookie Greens:

½  head of romaine lettuce

½ cucumber

6 spinach leaves

1 green apple

Hardcore Green:

2 celery stalks

1 cup kale or spinach

½ cucumber

1 cup wheat grass

Green Energizer:

½ cup broccoli

3 celery stalks

1 handful fresh parsley

1 handful fresh spinach

½ cucumber

½ inch fresh peeled ginger

1 lemon, peeled

Directions:

1. Clean all produce well. Toss in the juicer in order and drink immediately.

 Check out My Favourite Drinks Page for some of my other 

Zain Super Quick and Easy Sweet Potato Chips

Ok so let me start by saying that the microwave is totally not my scene.  

Well, there was one moment this summer where I did come into contact with one after our truck got stranded on the highway and we were miles away from town on our way home from a road trip.  It was meal time and all I had with me in the cooler was protein powder, about a cup of left over quinoa, maple syrup and egg whites.  We were planning to stop at a restaurant that I knew was able to make clean omelettes but were were miles from it and I had to think quick.  The closest and only place that sold food was a rank little gas station with nothing but twinkies, processed foods, dehydrated meats and other items comprising of a fit girl’s worst nightmares.

Then, as though a light from heaven was shining down, there it stood.  The microwave.  Quickly, into my little tupperware filled with quinoa, I measured out some egg whites and maple syrup and used a little of the cinnamon that magically appeared next to the coffee maker.  I nuked the situation for about 2 minutes on high and low and behold, a clean meal appeared!!  I’m not going to lie and say it was delicious, only that it did the trick and I whipped up an equally minimalistic protein shake with coffee, ice and the vanilla whey that I had in my baggie.  The moral of the story is that the microwave saved the day, so I no longer s*&# talk them.

Right so back to the sweet potato chips and the microwave.  This recipe is a super quick and easy way to make sweet potato chips especially if you feel a snack craving come on and are about to reach for the Doritos.  

In literally 10 minutes, you can enjoy a hot bowl of sweet potato chips seasoned however you like (I enjoy mine with cinnamon) without succumbing to the processed crap.

Ingredients:

1 Sweet Potato

Clean Cooking Spray (I use coconut oil in a spray bottle, you can use canola as well)

2 Brown Paper Lunch Bags

Optional Ingredient Toppings:

Cayenne Pepper, Himalayan Crystal Salt, Sea Salt, Cinnamon, Rosemary, Coconut Oil 

OR A Clean Dip Of Your Choice (I make mine with Greek yogurt, garlic, paprika, green onion, Himalayan crystal salt and black pepper)

Directions:

1. Slice sweet potato or yam using a food processor or mandolin into very thin slices

2. Pat dry potato slices using paper towel to remove all moisture

3. Fold the paper bag like an accordion about 1/4 - 1/2 inch thick folds and place in a microwave safe flat dish

4. Spray the potatoes and sprinkle with spices or toppings to coat and place them in the folds of the bags.  Do not overlap potatoes or they won’t cook

5. Microwave on high for 5 minutes, remove, flip then microwave again for another 3-5 minutes checking on the chips to remove ones already cooked after the 3 minute mark

6. Allow to cool before eating…then…munch away!!!!

(photo courtesy of anna magazine)

Zain’s Pizza-Style Egg Muffins

I love this recipe!  They are easy to make and great snacks to prepare for long days away from the kitchen.  I make a ton of them for road trips and will be making a couple batches for my trip this weekend.

* Adapted from Oxygen Magazine (see link for original recipe)

http://www.oxygenmag.com/Nutrition/Articles/Clean-Egg-Muffins.aspx

Ready in 40 minutes • Makes 12 servings

Ingredients:

  • Cooking spray
  • 4 Scallions, minced
  • 3 oz Black Olives
  • 6 Mushrooms
  • 1/2 Zucchini, shredded
  • 14 Egg whites
  • 4 Whole eggs
  • 2 Tbsp Pizza Sauce OR Tomato Paste (with 1 clove garlic,1/4 tsp oregano, pinch of salt)
  • 4 oz Low Fat Feta Cheese OR 2 Babybel Low-Fat Cheese Shredded
  • 5 Sun Dried Tomatoes Chopped
  • 1 Tbsp Home Made Pesto (See below)
  • Dash sea salt and pepper

Directions:

  1. Preheat oven to 375°F. Coat a 12-muffin tin with a little cooking spray to prevent sticking.
  2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
  3. Whisk eggs and seasonings along with pesto and pizza sauce in a large mixing bowl.
  4. Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. 
  5. Bake 30 minutes or until muffins have risen and are slightly browned.

Zain’s Home Made Pesto:

Ingredients:

1-2 Cloves Roasted Garlic

1 Bunch Basil

1/8 Tsp Brewers Yeast

1 tsp Extra Virgin Olive Oil 

Salt to Taste

Directions:

1. Mix all ingredients with mortar and pestal or blend in magic bullet.

Zain’s Banana Dream Pie Smoothie – *Featuring* DavidsTea

DavidsTea Winter Collection has been launched for a couple weeks now and I have since spent many blissful days by the fire, enjoying their delicious, unimaginable combinations like Cocomint Cream (I know! I said the same thing: what are coconut and mint doing together in the same cup?). Though it may sound like an odd pair, trust me when I tell you that it is truly is a gift from the Gods (and David, of course).  Needless to say I’ve been dreaming up new recipes that will compliment this divine collection.

That’s how this thick and frosty smoothie came about. It takes the luscious flavour of DAVIDsTEA Organic Banana Dream Pie and marries it with frozen bananas, nourishing proteins, and creamy flavours that just can’t be beat.  It the perfect balanced breakfast on the run  and will energize you before your workout. I have even been enjoying it as a rich and yummy dessert while watching Christmas movies!

Warning: You will probably need a spoon for this one!

Ingredients:

1 Cup DavidsTea Organic Banana Dream Pie (steeped & cooled)

1 Organic Frozen Banana

1/2 Tbsp Coconut Butter

3 Medjool Dates

1 Cup Unsweetened Flax OR Almond Milk

1/4 Cup Light Coconut Milk (I prefer to whip mine first and save a tsp for the top)

1 Scoop Vanilla SUNWARROR Protein OR Protein Powder of Your Choice (optional)

1/4 Cup Organic Baked Uncontaminated Oats OR Gluten-Free Granola (optional but great for a breakfast smoothie)

1/2 Tsp Cinnamon

Crushed Pecans, Coconut Whip (made by whipping coconut milk with a hand blender until frothy) and Cinnamon to Top

3-4 Ice Cubes

Directions:

1. Combine all ingredients – EXCEPT toppings – in a blender OR magic bullet, blend and top with your choice of toppings.  Serve immediately.

Peanut Butter Chocolate Dipped Banana Bites

I love this quick and easy recipe that makes for an awesome dessert or after school treat.  This is my healthy and high protein spin for all you peanut butter-banana-chocolate loving fitblrs out there!

Ingredients:

1 Large Organic Banana (not overly ripe, cut into three)

1/4 Cup Unsweetened Chocolate Chips (melted in a bain marie, glass bowl over pot of boiling water) OR make your own chips by adding 3 Tbsp Cacao + 1 Tbsp Cacao Butter melt the butter and stir in the powder.

1/8 Cup Zain’s Best Ever Granola OR Unsweetened Coconut OR Ground Nuts

3 Tbsp Peanut Butter (divided into three parts)

11/2 Scoop Sunwarrior OR Vanilla Whey Protein Powder (divided into three parts)

1 Tsp Honey OR 1 Packet Truvia OR 5 Drops Liquid Vanilla Creme Stevia

Directions:

1. Hollow out your banana.

2. In a bowl, mix protein of your choice, sweetener of your choice and peanut butter until well combined.

3. Dip the end in melted cacao and roll in granola, nuts or coconut and place on parchment sheet.  Place in the fridge for 5-10 minutes until chocolate hardens.

4. Remove from fridge and fill with peanut/protein mixture, serve immediately

**Note this recipe works amazing with almond or cashew butter as well!

Original recipe and photo credit: Just Eat Real Food

Zain’s Sweet and Salty Roasted Chickpeas

Got the munchies?  Check out my clean eating twist on roasted chickpeas! 

Ingredients:

*makes 3 1/2 cup servings

1 Can Unsalted Chickpeas (I use Eden Organic)

2 Tsp Coconut Or Extra Virgin Olive Oil

2 Packets Splenda/Truvia OR 1 Tbsp Honey

1/8 Tsp Himalayan Crystal Salt

1 Tsp Cinnamon

1/4 Tsp All Spice

1/8 Tsp Nutmeg

Directions:

1. Preheat oven to 450 degrees and line a cookie sheet with parchment paper.

2. Rinse chickpeas and spread evenly over parchment paper. Bake for 28-30 minutes. 

3. Meanwhile, mix all remaining ingredients together in a bowl.

4. Remove roasted chickpeas from oven and toss in the mixture of remaining ingredients until well coated.

5. Serve warm or store in a jar for later!




Zain’s Gorgeously Delicious Clean Belgium Waffles

Ingredients:

1/2 Cup Rolled or Steel Cut Oats

5 Egg Whites

1/2 Scoop Vanilla Whey Protein Powder

1/2 Banana

1/4 Tsp Cinnamon (optional)

1/2 Tbsp Honey OR Stevia to taste

1-2 Tbsp Sugar-Free Syrup or Sugar-Free Jam

Cooking Spray

Directions:

1. Pre-heat waffle maker on med-hi heat

2. Blend all ingredients in food processor or magic bullet

3. Pour mixture onto sprayed waffle maker, close and cook until golden brown and until it stops steaming (approximately 7 minutes)

4. Serve warm, drizzled with syrup, fresh fruit, jams, nuts or nut butters…oh so good.

Chocolate Almond Dream Cake

(A special Valentine’s Day Recipe)

For those of you who have not decided on your clean Valentine’s Day treat, try this recipe that I created

Ingredients:

3/4 cup Slow Cook Rolled Oats

1/8 Cup Unsweetened Cocoa Powder

1/2 Tbsp Flax Seeds

1/4 Cup Brewed Coffee

1/8 Tsp Almond Extract

1 Tbsp Almond Butter

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

1/8 Tsp Salt

1 Tbsp Egg Whites

1/8 Cup Apple Sauce

1/8 Cup Almond Milk

1 Tbsp Honey OR Splenda/Stevia to taste

Directions:

1. Preheat oven to 375 degrees

2. Blend all ingredients together in magic bullet or food processor

3. Pour into sprayed pan (or 2 mini pans)

4. Bake for 30-40 minutes or until toothpick comes out clean

* To create a lava cake, place 1-2 squares of dark chocolate in the center of the cake before baking

Zain’s Pumpkin Pie Pancakes & Vegan Pumpkin Pie Pancakes

As many of you know, I’m a pancake girl.  Clean pancakes are one of my breakfast staples and have kept me from old habits of late night indulging because I have such a delicious breakfast to look forward too.  

I have been known to enjoy them throughout the day as a post-workout meal or sometimes on those days that I could use a little extra comfort, I opt for them yes, even for dinner.  

They are so hearty, earthy and satisfying and make you feel like you are cheating with pumpkin pie every time.

This recipe is not only seriously yummy, it offers the nutrient benefit of potassium-rich pumpkin, which aids in recovery, the absorption of vitamins and minerals, omega-rich flax seeds and blood-sugar stabilizing oats.  They are high in protein and utilize fat-torching ingredients cinnamon and fresh ginger.

For Zain’s VEGAN Pumpkin Pie Recipe, click here (and be sure to scroll down to the bottom!)

Ingredients:

8 Organic Egg Whites

3/4 Cup Slow Cook Organic Oats

1/2 Tbsp Organic Flax Seeds

15-20 Drops Vanilla Creme Stevia OR Liquid Stevia OR 1 packets of Powdered Stevia

1/2 Tsp Cinnamon

1/4 Tsp All Spice

1/4 Tsp Nutmeg

1/2” Fresh Ginger

1/3 Cup Organic BPA-Free Pumpkin Puree OR Fresh Pumpkin Puree

1 Tsp Extra Virgin Coconut Oil OR Canola Cooking Spray 

11/2 Tbsp Maple Syrup, pinch of cinnamon and Zain’s Coconut Whip to top

Directions:

1. Blend all ingredients in magic bullet or food processor

2. Spray pan with cooking spray or coconut oil and then spread batter evenly over pan

3. Cook until golden and slightly crispy on both sides

4. Top with cinnamon and maple syrup and Zain’s Coconut Whip

Zain’s Raw Mixed Berry Pie

I know it’s mid-week and many of you probably have no time or desire to bake a pie but seeing as how it is a rainy, gloomy, day and I am taking a break from work, I thought I would make the best use of my time and create a quick and nutritious raw pie to enjoy later this afternoon with my cup of tea.  The best part is, I don’t even need to preheat!  

Ingredients:

*Note, this recipe is for a single serving pie, for whole pie, just increase the recipe by 8 times*

Crust

1/8 Cup Almonds OR Walnuts

1/8 Cup Unsweetened Coconut

1/8 Cup Soaked Dates

1 Tsp Extra Virgin Coconut Oil

Pinch Himalayan Crystal Salt

Filling

1/4 Cup Unsweetened Coconut

1/4-1/2 Cup Frozen Rasberries, Blueberries, Strawberries, Blackberries (mix or your choice of one or more)

1 Tbsp Honey OR Agave OR 1 Packet Stevia/Splenda

1 Tsp Extra Virgin Coconut Oil

Pinch Himalayan Crystal Salt

Directions:

1. In a food processor, blend ingredients of crust and press into a single serving pie pan.

2. Blend ingredients for filling.

3. Pour filling into crust and refrigerate for at least 2 hours.

* Top with fresh fruit, coconut flakes, nuts or serve with Zain’s Vanilla Almond Ice Cream!

Zain’s Super Easy Maple Glazed Baked Salmon

Ingredients:

3oz fillet of Boneless Salmon

1 Tbsp Garlic Puree 

11/2 Tbsp Sugar Free Syrup

1 Lemon (Sliced)

1/2 Orange (Sliced)

Pinch of Crystal Salt

Ground Pepper to taste

Directions:

1. Preheat oven to 375 degrees

2. Mix garlic, syrup and salt in a small bowl

2. Place salmon in pan and brush with garlic/syrup sauce and pour remaining sauce to coat fish top with ground pepper

3. Layer the fish with lemons and oranges, cover with tin foil and bake 20-30 mins

Zain’s PB&J Ice Cream Sundae

For those of you who love peanut butter and jelly this is the dessert for you. Well, pretty much peanut butter and ANYTHING goes for me, but try this wild spin on Zain’s Sexy Strawberry Sundae recipe.

I love that I invented a new sundae recipe on Sunday :)

Ingredients:

1 Scoop Vanilla or Strawberry Whey Protein Powder (I use Interactive Vanilla Whey Protein Isolate)

1/2 Cup Fat-free Greek yogurt

3/4 Cup Unsweetened Vanilla Almond Milk

9g Unsalted Peanuts

1/2 Cup Strawberries and Raspberries

1/2 Tbsp Sugar-Free Strawberry Jam

1/2 Tbsp Crunchy Peanut Butter

2 Packets Stevia/Splenda OR 1 Tbsp Honey

1/2 cup Salt 2 cups Ice 1 Large and 1 Small ZipLock bag

Directions:

1. Blend all ingredients together in blender except ice and salt.

2. Add blended ingredients to small ziplock and seal tightly.

3. Fill large ziplock half way with ice and salt.

4. Place small ziplock bag into large one, seal and shake vigorously for 5 minutes.

5. When mixture becomes creamy, remove small ziplock bag, rinse it off and serve in a sundae cup or bowl layered with fresh strawberries/raspberries and strawberry jam, top with peanuts and peanut butter. Serve cold!

Oxygen Magazine’s Chocolate Energy Truffles 

These look so incredible, way to go Tosca for another magnificent clean treat!

*ready in 30 minutes - makes 23, 1”inch energy balls

Ingredients:

1/3 Cup Vanilla Protein Powder

3/4 Cup Natural Chunky Peanut Butter

1/4 Cup Instant Non-Fat Dry Milk

1/4 Cup Agave Nectar OR Honey 

1/4 Tsp Ground Cinnamon

1 Tbsp Ground Flaxseed OR Twister Powder (blend of chia seeds, brown rice, and flax)

2 Tbsp Unsweetened Cocoa Powder (for rolling)

Directions:

1. Combine all ingredients, except cocoa, powder, in a large prep bowl and mix until thoroughly combined.

2. Place dough in the fridge for about 20 minutes to harden up a bit, if needed.

3. Using a melon cuber (approximately 3/4”) scoop dough into balls.

4. Roll in cocoa powder.

5. Store in an airtight container and keep in fridge until needed.

*Timing Tip: freeze them the night before an endurance event/training.  Wrap one up in aluminium foil to take with you and pop in your mouth mid run.  The ball will have softened up.

Nutrients per serving:

Cal: 81, Total Fats: 4g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 50mg, Total Carbohydrates 5g, Dietary Fibre: 1g, Sugars: 3g, Protein: 5g, Iron: omg

Zain’s Homemade Wild Mushroom, Pesto and Goat Cheese Pizza

Eating clean does not have to mean missing out on your favourite foods.  This super simple and delicious pizza recipe is not only easy but it turns out amazing every time.

Ingredients:

2 Cups Grated Cauliflower (I use a food processor but hand grater is fine too)

1/4 Cup Egg Whites

1/4 Cup Oats

1 Clove Garlic

1 Tbsp Pistachios OR Pinenuts (optional, I use them because they offer a gorgeous taste)

1 oz Skimmed Mozzarella

1 Tsp Oregano

2 Tsp Parsley

1/8 Tsp Brewer’s Yeast (optional, but gives a richer flavour)

Himalayan Salt and Pepper to taste

Cooking Spray

Toppings:

2 Tbsp Pesto (from bottle or 4-5 leaves fresh bunch basil, 1/2 bunch coriander, 1/8 tsp brewers yeast, juice of 1/2 lemon, 1 tsp Olive Oil, 1/2 Tbsp pine nuts, salt and pepper to taste all blended.)

1 Tbsp Pizza Sauce (from bottle or tomato paste blended with oregano, garlic, salt and pepper)

1/2 Cup Wild Mushrooms OR Portabello

1 oz Low Fat Goat’s Cheese OR Feta Cheese OR Skimmed Mozzarella

*Feel free to add 1/2 cup peppers, onions, spinach, tomatoes or any other veggies of your choice as well as protein such as tofu, chicken, seitan etc.

Directions:

1. Preheat oven to 450 F and spray cookie sheet with cooking spray or use parchment paper

2. Pan fry grated cauliflower in a sprayed frying pan over medium heat and cook until it becomes translucent. Meanwhile, place all other ingredients for crust in a food processor and blend until smooth

3. In a bowl combine cooked cauliflower and blended ingredients and spread dough out over cookie sheet

4. Bake for 25-30 minutes or until golden.  Meanwhile, prepare and pan fry remaining optional toppings and veggies until cooked.

5. Remove the crust from the oven and add. Add pizza sauce and pesto and top with mushrooms, optional toppings, and cheese.

6. Place back in the oven for 3-5 minutes until cheese melts slightly. Serve warm!

3

Zain’s Vegan Clean & Gooey Chocolate Chip Oatmeal Cookies

These are about the most delicious little creatures ever!  Inspired by a special lady whose journey to fitness and health is incredible, I hope that this simple recipe can get her enjoying one of her favourite treats whilst still keeping her healthy and lean.

**Note this recipe also includes a non-vegan option

Ingredients:

Dry

11/4 Cup Whole Wheat Pastry Flour, Spelt Flour OR Gluten Free Flour of Your Choice

11/4 Cup Slow Cook Oats

1/2 Tsp Himalayan Crystal Salt

1 Tsp Baking Powder

1/4 Cup Vegan Vanilla Protein Powder, I use SUNWARRIOR (Optional) OR for non-vegan recipe, Vanilla Whey works here too.

Wet

2 Tsp Flax Seeds + 1/3 cup water (flax egg, allow to sit until mixture become gelatinous) 

(**for a non-vegan cookie you can add an egg instead)

1/2 Cup BPA-Free Unsweetened Pumpkin Puree (fresh or canned)

3/4 Cup Unsweetened Applesauce

1/2 Tsp Natural Vanilla

1 Tsp Apple Cider Vinegar

4 Tbsp Coconut Butter

30-50 Drops Vanilla Creme Stevia OR Natural Sweetener of Your Choice 

**Depending on which flour and sweetener you chose, you may require a little more liquid.  For a heartier flour, add in 1/4-1/2 Cup Unsweetened Almond Milk until the mixture is moist and can form balls

Fold In

3/4 Cup Unsweetened Dark Chocolate Chips 

1/2 Cup Nuts Of Your Choice, I like Pecans (Optional)

***Or make your own by melting 1/2 Cup Coconut/Cacao Butter with 1/4 Cup Raw Cacao, mix, pour into pipping bag, pipe onto parchment paper and allow to cool for 2-5 minutes in the fridge.  I keep my raw chips ready for days when unexpected recipes come along ;)

Directions:

1. Preheat oven to 350 degrees.

2. Add dry ingredients to large mixing bowl. Stir in wet ingredients (if using egg, be sure to beat it before hand). Fold in the chocolate chips and optional nuts if you wish.

3. Cover mixture and allow dough to cool for about 5 mins (or longer if needed) in the fridge or freezer.

4. Spoon cookie dough or roll into balls and place onto greased cookie sheet (use coconut or grapeseed oil)

5. Bake at 350 for about 12-15 minutes depending on the size of the cookie.  

6. Allow to cool and firm for at least 20-25 mins

Zain’s Creamy & Clean Fettuccine Alfredo

RECIPE REVAMP #2!!!!

Ive had numerous requests to clean-up Fettucini Alfredo, and it’s little wonder why: white pasta, cream, butter, and cheese - 4 ingredients that are synonymous with unhealthy, artery-clogging fats and empty carbs.

This version won’t leave you thinking twice about tucking into this delicious bowl of comfort on cold days ahead!

Ingredients:

3/4 – 1 Package Organic Brown Rice Spinach Fettucini Noodles

1 Cup Organic Fat-Free Greek Yogurt

3 Cups Organic Fat-Free Cottage Cheese

1/4 Cup Organic Sodium-Free Chicken OR Vegetable Broth

1/2 Tbsp Garlic Powder

1/2 Tbsp Fresh Garlic (minced)

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Organic Hemp Heart Seeds (optional)

1/4 Cup Organic Walnuts (soaked)

Himalayan Crystal & Ground Pepper to Taste

3-5 Sprigs Italian Parsley

1/2 Cup Fresh Italian Parmesan Cheese, grated (optional, I usually just sprinkle about 1oz on top of each plate.

2 Scoops SUNWARRIOR Raw Vegan Protein Powder – Natural (optional) **add this for a higher protein content

**You may also add your choice of 16oz Chicken Breast to this recipe or 1 Package of Non-GMO Tofu

Directions:

1. In a med-large pot, boil pasta until al-dente, drain and set aside.

2. In a non-stick saucepan sautee fresh garlic until browned.  If adding tofu or chicken to this recipe, you may grill it with the garlic until tender.

3. Meanwhile, blend all remaining ingredients (including parmesan cheese) - EXCEPT hemp seeds and walnuts  - and then add them to the saucepan on a very low heat. (cottage cheese tends to separate so you may also choose to use a double boiler)

4. Once the sauce has boiled, stir in walnuts, hemp hearts and olive oil (and protein powder if you wish) and pour over your pasta and toss well and garnish with Italian parsley and optional parmesan.

Have a recipe you want revamped? Tweet meFacebook me, or leave me a comment!

Guys I just wanted to share a bit of a breakthrough that I had today: I enjoyed a plate of pasta with cheese for the first time in about a decade.  This was one meal that, I admit, was a little intimidating after recovery probably because of all of the connotation associated with pasta and with cheese and how these are anti-foods for the fit and fabulous.  

As you know, I have been experimenting more when it comes to foods and fear foods in order to breakthrough my personal misconceptions.  This is a recipe that I learned whilst I lived in Italy.  It was absolutely delicious and I can’t believe I went for nearly 10 years without enjoying these magnificent tastes, which I may add are amazing for a lean physique!

Zain’s Venetian Portabello Primavera:

Ingredients:

1 cup (cooked) Brown Rice Pasta (I used Fusili)

1 oz Skimmed Swiss Cheese

1/4 cup Portabello Mushrooms

1/4 Zucchini (sliced)

Dash of Braggs Seasoning

1/4 Tsp Fresh Oregano

1/2 Clove Garlic (minced)

6-8 Sweet Cherry Tomatoes

1 Tsp Tomato Paste

1 Tsp Honey

1/2 Tbsp Balsamic Vinegar

1/4 Tsp Whole Grain Mustard

Black Pepper to Taste

Directions:

1. Bring water to a boil and cook pasta until al-dente (about 17-20 minutes)

2. Sautee garlic, mushrooms and zucchini with a dash of Braggs

3. In magic bullet or food processor, blend tomatoes, oregano, vinegar, mustard spices and honey

4. Once pasta is cooked, strain and add to sautee pan, mix thoroughly then add sauce

5. Add in cheese and cook on low until melted.  Serve hot.

Text
Photo
Quote
Link
Chat
Audio
Video