Lee Hersh

Gluten-Free Peanut Flour Banana Bread

March 7, 2023 by Lee Hersh Leave a Comment

Gluten-Free Peanut Flour Banana Bread

This gluten-free peanut flour banana bread is high-protein and and full of peanut butter flavor! It’s made with whole ingredients and no refined sugar!

The day Trader Joe’s decided to discontinue their peanut flour was a sad, sad, vey sad day. I went to two different locations and bought them out. It didn’t last me very long. No, no it didn’t, because I used to put that shit on everything!

I LOVEEEE peanut flour because it’s a natural protein powder. Peanut flour is essentially de-fatted peanut butter. Same great flavor, WAYYYY less fat, and tons of protein. The exact product I use is called Peanut Flour Plus. I get it off amazon in a bulk bag. A lot of you may be familiar with PB2. Wellll, peanut flour is the same exact thing. I HIGHLY recommend, Amazon. You’re going to get your biggest bang for your buck for sure!

I wanted to point out the nutrition label quick (Per 1/4 cup serving): 110 calories | 4g fat | 8g carb | 2g sugar | 16g protein.

That’s what I’m talking about! This bread is dense and moist at the same time. Just the way I like it!

Also- honey on this bread is. a. must.

PS: How amazing are those copper mugs?

$9.99- Target. I love you. I’ll take 2 and so will Brooke.

I did the freezer test. I wanted to make sure that you could freeze this bread and thaw for later.

It worked! I couldn’t even tell it was frozen prior to eating it. #boomshakalaka

Are you a peanut flour lover? What brand do you use?

Basic Ingredients for Gluten-Free Peanut Flour Banana Bread

2 medium bananas, ripe
2 eggs, large
1 teaspoon vanilla extract
3 tablespoons honey
3 tablespoons coconut oil, melted
⅓ cup coconut palm sugar
1 cup gluten free all-purpose flour
1 cup ground oat flour
½ cup peanut flour
3 teaspoons baking powder
pinch of salt

How to make Gluten-Free Peanut Flour Banana Bread

First, preheat oven to 350ºF and line a loaf pan with parchment paper or spray with nonstick cooking spray.
Next, in a large bowl, mash bananas until they become liquid. Then, mix in the rest of the wet ingredients. Add in the dry ingredients and mix again until smooth.
Transfer batter into pan and bake at 350ºF for about an hour. Stop and check at 50 minutes (toothpick test!) and reassess.
Top with peanut butter and honey!

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Gluten-Free Apple Cinnamon Oat Pancakes

March 7, 2023 by Lee Hersh Leave a Comment

Gluten-Free Apple Cinnamon Oat Pancakes

These Gluten-Free Apple Cinnamon Oat Pancakes are hearty and delish. They are made with 100% whole grains, no refined sugars, and real apple chunks!

It’s true, I’m a total pancake whore. I make em every week…usually on Sundays and make sure to make a GIANT batch so I can have leftovers. Pancakes are about the only thing Blake will eat “gluten-free” …as long as I don’t use that “fake flour stuff” aka gluten-free all-purpose flour.

One day he will get over it and just eat the damn gluten-free cookies. And like em’ too!

The other day I made spaghetti and totally lied to him telling him I used normal noodles. He takes one bite, looks up at me like a sad puppy as says…”DON’T DO THIS TO ME.”

I proceeded to tell him that they were brown rice noodles, because he’s grown to like those, and said OHHHHH no they’re not. He caught me red handed. I was testing out a new noodle…quinoa noodles. Apparently it tastes like dog food in his opinion. I ate em’ up like it was my job and licked my plate too!

Hmph.

What I’m trying to say is that Blake approves of these pancakes!

And so do I for that matter.

Apple cinnamon is one of those flavors that I just can’t get enough of. I could eat it all day erry day!

On top of these panny cakes, I made some vegan whipped cream sweetened with maple and a hint of cinnamon. AH MAY ZING. Lately I’ve been using the Trader Joe’s brand coconut cream to make my whipped cream. I find that it holds shape much better than just full-fat coconut milk.

I could take a bath in that stuff

It would actually, probably, definitely be really good for my skin if I did that 😀

Basic Ingredients

Dry: 1 large apple, cut into very small pieces
1 cup ground gluten-free oat flour
1/3 cup quick cooking oatmeal
1 teaspoon baking powder
1 teaspoon ground cinnamon
Wet: 2 eggs, large
1/2 cup almond milk, unsweetened
2 tablespoons agave nectar, or any kind of sweetener
2 tablespoons coconut oil, partially melted

How to make Gluten-Free Apple Cinnamon Oat Pancakes

First, heat a large pan to medium heat. Then, spray with coconut oil cooking spray.
In a large bowl, mix together dry ingredients. Then add the wet ingredients (minus the coconut oil) and mix. Add coconut oil and mix (we do this to prevent it from hardening).
Using a ¼ to ⅓ measuring cup, scoop batter onto pan. Let cook for about a minute to a minute and a half per side!

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Gluten-Free Apple Cinnamon Oat Pancakes

Author: Sandra
Total Time: 20 minutes

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Ingredients

Scale

Dry: 1 large apple, cut into very small pieces

1 cup ground gluten-free oat flour

1/3 cup quick cooking oatmeal

1 teaspoon baking powder

1 teaspoon ground cinnamon

Wet: 2 eggs, large

1/2 cup almond milk, unsweetened

2 tablespoons agave nectar, or any kind of sweetener

2 tablespoons coconut oil, partially melted

Instructions

First, heat a large pan to medium heat. Then, spray with coconut oil cooking spray.
In a large bowl, mix together dry ingredients. Then add the wet ingredients (minus the coconut oil) and mix. Add coconut oil and mix (we do this to prevent it from hardening).
Using a ¼ to ⅓ measuring cup, scoop batter onto pan. Let cook for about a minute to a minute and a half per side!

Prep Time: 10 minutes
Cook Time: 10 minutes

Healthy Chocolate Peanut Butter Muffins

March 7, 2023 by Lee Hersh Leave a Comment

Healthy Chocolate Peanut Butter Muffins

Make these healthy chocolate peanut butter muffins for a 100% whole-grain, no refined-sugar added snack or treat! They’re gluten-free and 171 calories!

Happy Sunday Fit Foodie Friends! I’m sure you’ve all gotten your workout in and are ready to watch the big game tonight

I’ll probably be surfing Pinterest and watching House Hunters International on repeat. Thank you Netflix.

Actually- Blake and I don’t have cable and we are totally okay with that. We’ve more recently discovered Netflix (over the past year) and it totally suites us. We like watching 2 or 3 episodes at once instead of having to wait for shows to come on weekly. However we just finished the latest Netflix seasons of New Girl and The Walking Dead, so we are at a standstill. What to watch?!

These muffs rock! They are a spin off of my Almond Butter Banana Bread Muffins. I used the base, but of course changed a few things to give them a new flavor.

I used 100% ground oat flour for these babies. Nuff of this gluten free all-purpose mix. All you need is oat flour and…it’s cheap! You can find it in most bulk sections these days for like $2.00. I don’t mind if it’s not “certified” gluten-free because I’m not gluten-free, but the certified stuff is way more expensive. I want to say Bob’s Red Mill sells it for like 6 bucks and some change.

The muffins turned out extremely moist. Because there is no all-purpose flour or refined sugar, they are a little bit more dense than your average muffin, but well worth the nutrition!

Who needs refined grains anyways.

I upped the coconut oil in this recipe from the last and I think it really did help with the moisture. Coconut oil- I love thee. I actually just bought 2 HUMONGOUS jugs of it (yes jugs) from Costco. These jugs are like 3 times bigger than Spectrum Jars and WAY cheaper. Buy in bulk people…buy in bulk!

These Chocolate Peanut Butter Muffins are best when topped with all natural peanut butter and a few chocolate chips. I ALWAYS put toppings on my baked goods. It’s usually some form of nut butter and something crunchy…that’s my recipe for amazing tasting food.

I know what you’re thinking. They are way too cute to eat.

Just do it.

Basic Ingredients for Healthy Chocolate Peanut Butter Muffins

Wet ingredients

2 medium-large bananas, mashed
1 egg, large
2 egg whites, large
1/4 cup Greek yogurt, nonfat
1/3 cup all-natural peanut butter
3 tablespoons coconut oil, partially melted
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk

Dry Ingredients

1 cup ground oat flour
2 teaspoon baking powder
1/4 cup coconut palm sugar
1/4 cup + 2 tablespoons cocoa powder
pinch of salt
optional: 1/4 cup mini dark chocolate chips

How to make Healthy Chocolate Peanut Butter Muffins

First, preheat oven to 350ºF and spray a muffin tin with coconut oil spray. (Option: to line with muffin liners and spray, but not necessary).
In a medium-sized bow, mash bananas until liquid. Then add in the rest of the wet ingredients (minus the coconut oil, we will add this very last) and mix until smooth.
Next, add in dry ingredients and mix until smooth. Finally add in melted coconut oil and mix until smooth.
Spoon batter into muffin tin, filling about 2/3 of the way full.
Bake at 350 for 23-25 minutes or until you do the toothpick test and it comes out clean.

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Citrus Breakfast Bowl

March 7, 2023 by Lee Hersh Leave a Comment

Citrus Breakfast Bowl

Get creative with breakfast and make this Citrus Breakfast Bowl made with chia yogurt, short grain brown rice, and your favorite citrus fruit!

I am super pumped, I just booked my flight to Toronto for the 3rd week in February to visit and work with Davida. We have a VERY special project that we have been working hard on for the past 5 months (OMG can’t believe it’s been that long), and being in the same room for 5 days is much needed. We can only do so much via Skype…especially when Davida accidentally sleeps in until 10AM. LOL.

I’ve never actually been to Toronto, so I am really excited to explore a new city. My extent of Toronto is literally D’s apartment and out her window. I have this vision of what it’s going to be like and I’m so excited to put some actual scenery to it. After Toronto we (Davida, her beau, and I) are flying straight to Chicago. C is hosting a mini conference and Davida and I are going to “live it up” in Chicago aka visit my grandma and grandpa and make homemade pizzas 😀

Anyways, I was at Whole Foods last week and stocked up on some beautiful citrus fruit. Corepower Yoga Edina, where I teach yoga sculpt, is in the same parking lot as Whole Foods. Yah, this is an issue for my bank account.

The blood oranges were on sale! WOOO. Best part is- they had free samples. Anyone else go around WFM and try all the samples….or am I the only one who does that?

Almost too pretty to eat.

Nottttttt.

So short grain brown rice <— it’s where it’s at. The texture is out of this world <3

Are you traveling to any new cities anytime soon?

What is your favorite citrus fruit?

Basic Ingredients Citrus Breakfast Bowl

2 cups vanilla yogurt (I used Siggis brand)
1 tablespoon chia seeds
⅓ cup almond milk (or any kind of milk)
2 oranges
1 grapefruit
2 blood oranges
2 tablespoons raw honey(more or less depending on the sweetness of your yogurt)
optional: fresh mint
1 cup of short-grain brown rice
2 cups water or unsweetened almond milk

How to make Citrus Breakfast Bowl recipe

Place all ingredients in a medium-size tupperware and mix. Place in fridge for about 20 minutes to let the chia seeds expand.
Peel and remove skin from fruit. Then, dice into bite sized pieces. Place fruit into a bowl and add honey. Mix. Optional to add fresh mint.
In a medium-size saucepan, bring 1 cup of rice and 2 cups of liquid to a boil. Reduce heat to low and cover. Let simmer for about 20-25 minutes or until all of the liquid has absorbed. Chill in refrigerator.

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Banana Berry Baked Oatmeal

March 7, 2023 by Lee Hersh Leave a Comment

Banana Berry Baked Oatmeal

Spruce up your breakfast with this Banana Berry Baked Oatmeal. It’s slow cooked in the oven and packed with flavor from fruit and a touch of honey!

It’s really no secret that I have a GIANT obsession for oatmeal.

When I first started FFF, almost every other recipe was an oatmeal recipe. Looking back, boy do I wish I knew how to take a photo! I feel like so many amazing recipes were created, but none are justified through the photos I posted.

Luckily, I stuck with my photography and my love for oatmeal hasn’t gone anywhere.

One of my all time favorite things to make when I have company is baked oatmeal jam packed with bananas and berries. It’s flavorful and super easy to put together.

Plus- nut butter tastes REALLY GOOD on top.

Especially my Vanilla Bean Almond Butter I made a few weeks ago. I licked that jar clean.

ended up making this a few times because the first time I added too much liquid, which left the oatmeal bake “baked” on top and “oatmealy” in the middle. I wanted the whole thing to have the texture of a muffin. The second round worked perfect! I subtracted some of the almond milk and voila.

You just have to remember that quick cooking oats is usually has a 1:1 ratio, so if you add too much liquid you will have a hard time getting it to firm up!

This is another one of my favorite things to make for Blake and I on Sundays because I know I’ll have extra to during the week or for snacks. Meal prep heaven.

Like I mentioned earlier in the week, I am leavin’ on (another) jet plane on Sunday morning to go on a cruise. I’ve got some fun things planned for next week. WOOT. Follow me on Instagram to see what I’m up to!

Happy Friday!

Basic Ingredients for Banana Berry Baked Oatmeal

2.5 cups oatmeal, quick cooking
½ cup ground oat flour
1 teaspoon baking powder
1 teaspoon cinnamon
2 bananas, large, sliced
1 cup blueberries, fresh or frozen
½ cup raspberries, fresh or frozen
2 eggs, large
1 teaspoon vanilla
¼ cup honey
2 tablespoons coconut oil, melted
1 cup almond milk, unsweetened

How to make Banana Berry Baked Oatmeal

First, preheat oven to 375ºF.
Place oatmeal, oat flour, baking powder, and cinnamon in a large bowl. Mix. Then, add in all of the wet ingredients, minus the coconut oil and mix. Add melted coconut oil and mix again. Add about ¾ cup blueberries into the mixture and leave the rest to sprinkle on top.
Spray a baking dish with coconut oil spray. Then, slice a whole banana and cover the bottom of the dish with it. On top of the banana, pour on oat mixture. Then, top with more sliced banana, blueberries, and raspberries.
Bake at 375º for 40 minutes or until it’s baked all the way through and is firm like muffin.

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Spiralized Garlic Sriracha Hash Browns with Baked Eggs

March 7, 2023 by Lee Hersh Leave a Comment

Got a yam? Make these paleo spiralized hash browns flavored with garlic and siriracha for a flavorful and filling breakfast paired with baked eggs!

I’m not going to lie. I have a love/hate relationship going on right now with my spiralizer. You see- after I made these delicious hash browns, I was cleaning the spiralizer in the sink and ended up getting up close and personal with the blade. There was a lot of blood and a trip to the ER. The docs ended up using glue to hold it together. It was too deep for a bandaid and not long/deep enough for stitches.

It didn’t really hurt that bad when it happened but it was one of those days where I was super hormonal and stressed so I literally sat at my kitchen table and bawled for 30 minutes. I was suppose to teach in 2 hours, the kitchen was a mess, and I had laundry to fold. All things I couldn’t do with a thumb split in half.

I called Blake like 19 times and then texted him- going to Emergency Room. I just needed a hug. Clearly the situation wasn’t as bad as I made it out to be, I acted a little bit dramatic. Long story longer- the situation really opened up my eyes that I need to SLOWWWWW down. I’ve got a lot going on with FFF, SU, and a new project launching in a few weeks AND a last minute cruise that I went on last week.

Anywho This post was suppose to be about how amazing spiralizers are. Because they really are! You can make so much cool stuff with them. If you keep reading below you will see 5 more recipes fro my bloggin’ besties and then the recipe for this guy at the bottom! Thanks for being my sounding board and for letting me whine on the internet.

Speaking of amazing spiralizers. My girl Ali from Inspiralized just launched her very own spiralizer. I can’t wait to get my hands on one of them. Hopefully it’s a bit safer than the one I own now

Chicken Pho with Zoodles from The Healthy Maven

Homemade Vietnamese Pho soup that’s been healthified with zoodles and packed-full of veggies. Don’t be intimidated, this Healthy Chicken Pho with Zucchini Noodles is a lot easier than you think!

Paleo Pad Thai from Nosh and Nourish

This pad thai is completely grain-free (using spiralized carrots and sweet potatoes), completely nut-free (using sunflower butter), and completely over-the-top delish! You’ll want to lick the bowl when you’re done!

Orange Beef Stir Fry with Kale from Food Faith Fitness

This orange beef stir fry is served over sweet potato noodles for a healthy, Paleo-friendly meal that is quick, easy and perfect for a weeknight! You won’t even miss the take-out!

Creamy Pasta Alla Vodka from Lexi’s Clean Kitchen

A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic over zucchini linguine will quickly become a staple in your house! The perfect pasta alternative of your favorite classic dish; guilt-free!

Jerk Shrimp with Crispy Plantain Noodles

Take your tastebuds on a trip to the Caribbean with sweet and spicy jerk shrimp served over a crispy bed of spiralized plantains sautéed in coconut oil.

Are you hungry yet?

Yah…me too.

Spiralized hash browns are one of Blake and my favorite breakfasts! I swear, every time I spiralize I feel like I’m doing magic tricks. Until I spiralize my finger.

Too son?

Feel free to use this recipe with any kind of potato. I loved using a yam because the sweetness compliments the spice from the sriracha!

In case you are wondering, here’s the exact spiralizer I own. $33 well spent (unless you end up going to the emergency room…just sayin’).

Spiralized Garlic Sriracha Hash Browns with Baked Eggs

Author: Sandra

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Ingredients

Scale

Instructions

First, begin by peeling your yam and sprializing it with the smallest blade.
Next, using a scissors, cut the the yam pieces a few times, so that it’s easier to eat.
In a large sauce pan, heat 1 tablespoon of garlic and 1-2 tablespoons of minced garlic to medium heat. Then, add in spiralized yam, sriracha, and salt and pepper. Sautee for 5-10 minutes, continually stirring the yam. Once the yam is cooked all the way through, let cook over heat for 1-2 minutes on each side and press down with a spatula to brown it.
Serve with baked eggs.

Nutrition

Calories: 192
Sugar: 2g
Fat: 7g
Carbohydrates: 31g
Fiber: 2g
Protein: 2g