Zain’s Raw Banana Chia Pudding

This delicious, healthy and raw recipe for banana pudding is the perfect treat for warm spring evenings.  Incorporating the nutrient rich, health benefits of chia seeds, which are high in omega 3’s, antioxidants, and fibre in combination with potassium-rich bananas and the sweetness of the superfood cashew.


3 Ripe Bananas

11/4 Cup Unsweetened Almond OR Flax Milk

1 Vanilla Pod

1/3 Cup Dates (pitted)

2 Tbsp Chia Seeds (soaked in 1/8 Cup Water)

31/2 Tbsp Cashew Butter (Raw)


1. Combine all ingredients in food processor or magic bullet until mixture becomes creamy. 

2. Separate into two bowls and refrigerate for at least 3 hours.

Zain’s Raw Brownies

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



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)

½ Cup Unsweetened Cacao 

¼ Cup Unsweetened Cacao Nibs (optional, but highly recommended)

½ Cup Raw Almonds (chopped, I soak mine overnight but you don’t have to)

15g Chia Seeds (optional)

1/8 Tsp Himalayan Crystal Salt


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 

So I walked out of an amazing Kundalini Yoga class this morning, to see ladies (some of whom were in my class) with huge smiles on their faces carrying what looked like heavy boxes and making their way down the street. Interesting, I thought.

I headed up to WholeFoods to get my usual, a green juice, but something was different today.  I looked over and there they were…the stacks of boxes, towering over the crowd of Lulu clad women as they struggled to lift what they could and make their way to the check out.

Yep, organic, farm fresh blueberries were going for a $1.99 a pint and in my city, that is REASON TO CELEBRATE, period.

I got home wonder what I should make first, blueberry jam, pancakes, pie? I was so confused I just sat and stared at them for awhile and then made a delicious smoothie, followed by this…

It was so freakin’ good, I just had to share the recipe with all y'all.

Zain’s Vegan Vanilla Bean & Blueberry Ice Cream

*Makes 1 Serving, I made a big batch by increasing the recipe by 4X


1 Cups Unsweetened Almond Milk

¼ Cup Light Coconut Cream (ready made or refrigerate a can of coconut milk over night and use the thick cream portion)

1 Tbsp Coconut Butter

20-25 Drops Vanilla Creme Stevia 

¼ Vanilla Bean (pods) OR ¼ Tsp Natural Vanilla

1/16 Tsp Himalayan Crystal Salt

1 Cup Fresh OR Frozen Organic Blueberries

1 Tbsp Unsweetened Blueberry Jam

1 Scoop Vanilla SUNWARRIOR (optional but not necessary, I just wanted a higher protein ice cream)


1. Combine ALL ingredients in a bowl until mixed throughly.

2. Freeze in a shallow dish until completely frozen.

3. Remove and blend - For best results, use a VitaMix or another Commercial Blender

Zain’s Peanut Butter & Chocolate Chip Cake For One

Are you ready for the easiest cake you will EVER make?

For those of you dying for a healthy sweet treat but don’t even know where the oven pre-heat button is, this recipe is your saving grace. Oh, did I mention it’s a peanut butter & chocolate chip cake? AND I haven’t even got to the best part yet, no matter how bad your baking skills are, this cake will turn out moist no matter what you do, so you will pretty much feel like a master baker.

Do I have your attention yet?

Thought so.

*You will need a small 250ml mason jar for this recipe (most glass jars will work too)


21/2 Tbsp Chunky Organic Peanut Butter

2 Tbsp Gluten-Free Oats OR Coconut Flour

1 Egg White OR Flax Egg (1 Tbsp Flax +1 Tbsp Warm Water set aside 5 mins)

2 Tsp Gluten-Free Baking Powder

½ Tbsp Coconut Butter/Coconut Oil OR 1/8 Cup Pumpkin Puree

Pinch Himalayan Crystal Salt

1 Tsp Natural Vanilla

10-12 Drops Vanilla Creme Stevia OR Sweetener of Your Choice

1 Tbsp Unsweetened Almond Milk OR Milk Of Your Choice

2 Tbsp Unsweetened OR Sugar-Free Raw Chocolate Chips OR Chunks


1. Set a large pot of water to boil.

2. Blend all ingredients except chocolate chips in a food processor or magic bullet.

3. Pour blended batter into mason jar and stir in the chocolate chips. Cover.

4. Place the entire jar into the pot of boiling water and boil on high for 35-40 minutes.

5. Remove from heat and use tongs to pull the jar out of the water. Use a cloth to unscrew the lid and enjoy the most delicious peanut buttery, chocolatey moist, melt in your mouth cake ever!!

*Note: I like to divide into two servings and top with extra peanuts, chocolate chips and coconut whip.

Oh, and if you want to make them for your friends, just follow the same procedure or boil a larger pot of water and cook up to three cakes at once!

You’re welcome.

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


¾ cup Slow Cook Rolled Oats

1/8 Cup Unsweetened Cocoa Powder

½ Tbsp Flax Seeds

¼ Cup Brewed Coffee

1/8 Tsp Almond Extract

1 Tbsp Almond Butter

¼ Tsp Baking Powder

¼ 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


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 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!  


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


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


¼ Cup Unsweetened Coconut

¼-½ 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


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 Nutella Mousse

This recipe is a special one made by request for a beautiful and courageous woman in my life…who adores Nutella…and coffee but in this case we will make the coffee part optional, sound good?

makes 1 serving in my universe


¾ Cup Greek Yogurt *Vegan’s Sub for 1 Avocado

3 Tbsp Unsweetened Cacao Powder

1 Tbsp Hazelnut Butter

1 Tbsp Chopped Hazelnuts

Stevia or Raw Honey to Sweeten (I use a non-bitter stevia)

OPTIONAL: Coffee lovers can also add ½ Tbsp DRY *do not steep in water* Instant Coffee (I like Nescafe Hazelnut) 


1. Mash all ingredients together and top with chopped hazelnuts THEN NOM NOM NOM 

Zain’s Cherry & Almond Ice Cream (Vegan & Anti-Inflammatory)

It is becoming clear how much of an impact inflammation in the body has on health and illness. 

For us active, fit types, it is critical to make a point of reducing our inflammation that is a natural reaction to regular physical training.  I am sure that the majority of us are already clean eaters and pay attention to the foods we choose; however, there are many foods that we may not be including in our diets that help to reduce inflammation in a big way so it’s important to consider them.  Some of my favourite anti-inflammatory foods are: cherries, almonds, spinach, avocado, seaweed, lemons, beets, sprouts and cucumber.

This ice cream takes banana soft serve to a whole new level and is the perfect inflammation fighting, post-workout treat for the summer.


1 Frozen Banana

1 Cup Frozen Cherries (pitted)

½ Scoop SUNWARRIOR Vanilla OR Protein Powder of Your Choice

½ Tbsp Almond Butter

1/8 Tsp Natural Almond Extract (optional)

*I also like to add 1oz Frozen Avocado to this :D


1. Blend all ingredients together and serve immediately.

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 :)


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

½ Cup Fat-free Greek yogurt

¾ Cup Unsweetened Vanilla Almond Milk

9g Unsalted Peanuts

½ Cup Strawberries and Raspberries

½ Tbsp Sugar-Free Strawberry Jam

½ Tbsp Crunchy Peanut Butter

2 Packets Stevia/Splenda OR 1 Tbsp Honey

½ cup Salt 2 cups Ice 1 Large and 1 Small ZipLock bag


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


1/3 Cup Vanilla Protein Powder

¾ Cup Natural Chunky Peanut Butter

¼ Cup Instant Non-Fat Dry Milk

¼ Cup Agave Nectar OR Honey 

¼ 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)


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 ¾") 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

Healthy Donuts…Holla!

Friday just got a whole lot happier after I discovered this Eat Clean Diet Recipe for Blueberry Cake Donuts with Coconut Icing *Happy Dance*!


¼ c + 2tbs (42g) almond flour
2 tbs (14g) coconut flour
2 tsp (10g) psyllium husk (could sub flax or mila)
1/4c baking stevia (or coconut sugar for paleo)
½ tsp baking powder

1 large egg
2 large egg whites
1/4c + 2tbs coconut milk (or milk of choice)
1 tsp pure vanilla extract

1/4c + 2tbs (69g) dried blueberries (no sugar added)

1 tbs (7g) Coconut Manna

You Will Need: 

donut pan
non stick spray/ coconut oil



1. Pre heat your oven to 350 degrees.

2. Spray your donut pan with non stick spray (or coat with coconut oil).

3. In a bowl combine all your dry ingredients: almond flour, coconut flour, psyllium, stevia and baking powder.

4. In a second bowl whisk together your egg, egg white, vanilla and coconut milk.

5. Combine your wet and dry ingredients. Mix well.

6. Fold in your dried blueberries.

7. Divide the batter evenly among 4 donut molds.

8. Bake for ~ 29 minutes or until the spring back when touched.

9. Melt Coconut Manna (or coconut butter of choice) for about 30 seconds in the microwave.

10. Drizzle coconut butter over your donuts.

Tips & Bonus Information

Nutrition: (for 1 out of 4 donuts) Calories: 188.1, Protein: 6.2g, Carbs: 22.1g, Fat: 8.4g (3g Saturated), Sodium: 53mg, Fiber: 7g** (Net Carbs: 15.1g)

YIELD: 4 donuts 
COOKING TIME: ~29 minutes 

(recipe & image: Eat Clean Diet via Ingredients of a Fit Chick)


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



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

11/4 Cup Slow Cook Oats

½ Tsp Himalayan Crystal Salt

1 Tsp Baking Powder

¼ Cup Vegan Vanilla Protein Powder, I use SUNWARRIOR (Optional) OR for non-vegan recipe, Vanilla Whey works here too.


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)

½ Cup BPA-Free Unsweetened Pumpkin Puree (fresh or canned)

¾ Cup Unsweetened Applesauce

½ 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 ¼-½ Cup Unsweetened Almond Milk until the mixture is moist and can form balls

Fold In

¾ Cup Unsweetened Dark Chocolate Chips 

½ Cup Nuts Of Your Choice, I like Pecans (Optional)

***Or make your own by melting ½ Cup Coconut/Cacao Butter with ¼ 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 ;)


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

My Teammate Dara’s Famous Chocolate Pudding Recipe

I love this recipe after a workout! It’s high in protein and ridiculously delicious with banana and peanut butter.  Better than a Reese Peanut Butter Cup!


½ cup fat free greek yogurt
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
2 packets stevia


1. Stir all ingredients together in a bowl and mix well

Optional add ins
chopped banana
1 tbsp natural peanut butter

Zain’s Raw & Vegan Boston Cream Pie

I have created this very special recipe in honour of the City of Boston and the tragic events that occurred.  One of my close friends was running in the Marathon and after 17 hours waiting on pins and needles, I found out that not only was she ok but that she and several other athletes continued running after the race straight to the hospital to donate blood.  Isn’t that incredible?

This particular recipe is raw and vegan and was inspired by my best friend who also lives in Boston.  It is packed with delicious, bio-available nutrients and proteins and is a treat that is actually good for you.  As you create this pie, share it with those you love the most and be grateful for them in this moment because you never know what may happen in the next.

*Makes 2 large or 4 mini servings

*Note: this recipe is considered a treat or dessert due to it’s content of healthy fat.



1 Scoop SUNWARRIOR Vanilla Protein

6-7  Medjool Dates (pitted)

½ Cup + 1 Tbsp Walnuts OR Almonds (soaked, I used sprouted nuts)

1-2 Tsp Maple Syrup

½ Tbsp Coconut Butter

Pinch Himalayan Crystal Salt OR Sea Salt

1/8 Tsp Cinnamon

Cream Filling

1 Tbsp Coconut Butter

¼ Cup Cashews (soaked)

1 Tbsp Hot Water

1/8 Tsp Natural Vanilla Extract

1 Medjool Date

Raw Chocolate Topping

1/8 Cup Raw Cacao Powder

11/2 Tbsp Coconut Butter

Pinch Himalayan Crystal Salt (optional)


1. Prepare Cream Filling by blending all ingredients together in a food processor until very smooth, refrigerate.

2. Prepare Pie Layer by blending all ingredients together in a food processor until quite smooth.

3. Once blended, use your hands to separate the blended ingredients into two parts.

4. Mould one part into a round pie shape, set aside.

5. Remove Cream Filling from fridge and pour on top of the first layer of pie then mould the second layer on top ensuring that the sides mesh together. *note you may want to wet your hands to make this happen.  I like to really work it into a beautiful round shape but you can create any shape that you want ie. square, a loaf etc.

6. Prepare Raw Chocolate Topping by lightly melting coconut butter then stirring in raw cacao powder and salt if using and drizzle over top of your pie.

7. You may refrigerate until ready to serve or serve right away.

Ooey Gooey Banana Chocolate Chip Bread Pudding

In the mood for some healthy Sunday baking?  This is hands down the most delicious bread pudding I have ever had and it comes from Tosca Reno’s Eat Clean Diet Vegetarian Cookbook!  

Transformation does not mean deprivation! You can still enjoy delicious food, in the correct portion sizes and this will lead to long lasting weight/fat loss, rather than intense deprivation and yo-yo dieting.

If 2013 is your year of transformation or if you are just looking to boost your energy, look great and feel fantastic, I recommend stocking your bookshelf with the Eat Clean Diet Series of books.  Loaded with fantastic recipes and information, these books will transform your view on what healthy truly means.

Ooey gooey banana chocolate chip bread pudding and a lean figure?  YES PLEASE!!!

YIELD: 13 x ½-cup servings

PREPARATION TIME: 10 minutes active + 10 minutes inactive

COOKING TIME: 30 minutes


• Unrefined virgin coconut oil, for coating dish

• 2½ cups / 600 ml plain unsweetened soy, rice, almond, coconut or other milk substitute

• 3 Tbsp / 45 ml arrowroot starch

• 2 Tbsp / 30 ml Sucanat or other unrefined sugar

• 2 Tbsp / 30 ml brown-rice syrup or yacon syrup

• 1 tsp / 5 ml pure vanilla extract

• ¼ tsp / 1.25 ml ground cinnamon

• 1/8 tsp / 0.625 ml ground nutmeg

• Pinch sea salt

• 5 cups / 1.2 L day-old whole grain bread, torn into 1- to 2-inch pieces, lightly packed

• 2 ripe bananas, peeled and sliced into ½-inch rounds

• ½ cup / 120 ml vegan semisweet chocolate chips


1. Preheat the oven to 350°F (177°C). Coat inside of a 1.5- to 2-quart ceramic dish with coconut oil.

2. In a large bowl, add all ingredients except bread, bananas and chocolate chips. Whisk together thoroughly until no lumps remain.

3. Add bread, bananas and chocolate chips and stir to combine, mashing up bananas a little and allowing bread to absorb most of the liquid.

4. Scrape into greased dish and press down to smooth top. Let sit for 10 minutes so bread can absorb liquid.

5. Bake uncovered until lightly browned and firm to the touch, about 30 minutes. Remove and let cool slightly before serving. Best served warm so it’s “ooey gooey.”

Nutritional Value per ½ cup serving: Calories: 112 Calories from Fat: 33 Total Fat: 4 g Saturated Fat: 2 g Total Carbs: 20 g Fiber: 2 g Protein: 3 g Sodium: 47 mg Cholesterol: 0 mg

Zain’s Chocolate Coconut Soft Serve Heaven

Obsessed with banana soft serve?  It’s pretty much a fit girl’s saving grace. I know. I’m a die hard.

This is the combo that I’m in love with at the moment.  It’s the best post workout treat eva and will get you through those last gruelling moments of cardio!!!!


1 Frozen Ripe Banana

1 Tbsp Coconut Butter

1-2 Tbsp Raw Cacao

¼ Cup Light Coconut Milk + 1 Tbsp Unsweetened Coconut (frozen in ice cube tray) 

1 Scoop Chocolate Protein Powder (I use SunWarrior)


1. Blend and NOM.

Clean PB&J Popsicles

I know that summer is coming to an end on the calendar but the sun is beating down on the West Coast of Canada and sentimental me is hanging on to any traces of summer that I can.  That said,  I am still not quite over whipping up a delicious batch of popsicles to enjoy as a snack or dessert throughout the day.

**Makes 6 Popsicles


11/2 Cup Organic Raspberries

2 Tbsp Natural Unsweetened Raspberry Jam

1 Scoop Sunwarrior Protein Powder OR Vanilla Whey

2/3 Cup Unsweetened Almond Milk OR Kefir

1/3 Cup Organic Chunky Peanut Butter

5-10 Drops Vanilla Creme Stevia (I use 7) OR Sweetener of Your Choice


1. In a food processor or blender puree raspberries with liquid stevia or sweetener until smooth.  Strain through a sieve pressing on solids then stir in raspberry jam.

2. In another bowl, whisk almond milk with peanut butter 1 tbsp at a time until combined.

3. Spoon berry and peanut butter mixtures alternately into popsicle moulds.  Freeze for at least 3 hours.

(source: recipe adapted from original recipe of pb&j ice pops from Canadian Living Magazine August 2012)


Pre-Workout Turtle Almond Bites

On June 12th, 2012, I had the incredible honour of being featured on my mentor Tosca Reno’s, blog, see my feature here.

This recipe, created by Taylor Ryan, was featured on Tosca’s blog today and I just had to share…it looks absolutely incredible and is the perfect clean pre-workout snack!


½ c. whole raw almonds
¼ c. cashews
¼ c. unsalted almonds (I used slivered, but any will do)
1 tbsp sesame seeds
1 tbsp quinoa, uncooked
1 tbsp chia seeds
1 tbsp lentils, dried
¼ cup agave nectar (or honey)
½ cup dark chocolate, 70% or darker


1. Preheat oven 350 degrees Fahrenheit. In a food processor, chop up everything together but the whole almonds and chocolate.

2. Once paste-like, grab a small dish and fill with water. This is for your fingers so the nut/grain paste doesn’t stick too much. Surround an almond with the mix and place on a nonstick, or slightly greased cookie sheet.

3. Bake for 7-9 minutes, until slightly golden. Remove and allow to cool

4. In a microwave-safe bowl, microwave chocolate for 20 second intervals, stirring each time until melted. You can also use a double boiler.

5. Hand dip each nut/grain ball into the chocolate. I found it easier to use a spoon to spread over it, place on a baking sheet lined with wax paper.

6. Stick in the fridge to allow chocolate to harden and enjoy!