Hey y’all, hope you guys are enjoying all of your end of summer holiday festivities! Coach and I are taking it easy and spending quiet time with family. Nothing crazy and no major cook out. Mom ruined that by getting sick on a holiday weekend, get well soon moms! 🙂

Anyway, one of my favorite summer veggies is sitting in my fridge waiting to be used up so I decided to bake. Zucchini’s are in season from about May through about mid September so since we have a little bit of time to enjoy this veggie, I made something that will get your kiddos eating veggies. I made Chocolate Zucchini Bread Bites! And since September is National Childhood Obesity Awareness Month, let’s get them in on the fun and the kitchen!

Zucchini’s contain more potassium than a banana, are rich in fiber as well as antioxidants. Add in a healthy dose of Vitamin A & C as well as manganese and you have an all star veggie!

Here’s what you’ll need for your super healthy Chocolate Zucchini Bread Recipe:

Dry:
1 cup almond flour
1/4 cup cacao powder
1/4 cup ground flax
1/4 cup + 2 tbsp coconut sugar
1 1/2 tsp baking soda
1/4 tsp salt

Wet:
1/4 cup coconut oil (melted)
1/4 cup plain Greek yogurt
1 egg
1 tsp apple cider vinegar
1 tsp vanilla extract

Late Add-Ins:
1 cup grated zucchini
1/4 cup mini chocolate chips

Preparation: Start by preheating your oven to 350 degrees. In a bowl stir all of your dry ingredients together until completely combined.

Next, combine all of your wet ingredients in a separate bowl until combined as well. Create a well in the center of your dry ingredients and pour in the wet. Fold the dry and wet ingredients until a batter is formed but making sure not to over mix.

Next add in the grated zucchini, then the chocolate chips until everything is incorporated.

Take a mini muffin tin and spray it with a non-stick cooking spray and fill the tins about 3/4 full. Bake for 18-22 minutes or until an inserted toothpick comes out clean. This recipe will yield 24 bites.

This sweet treat is so nutrient dense, you won’t even think twice about giving it to your kiddos! Coconut sugar is low glycemic, cacao powder is minimally processed so it retains much of the magnesium and iron. Couple that with the nutrients in the zucchini, the Omega 3s from the flax, super healthy fat from the coconut oil, not to mention this is a gluten free recipe. What’s not to love?

These zucchini bites are great for a small afternoon snack or as a sweet treat to pack in their lunch or post dinner.

Nutrition Facts
24 Servings
Amount Per Bite
Calories 74
Total Fat 5.6g
Saturated Fat 2.4g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2
Total Carbohydrate 6
Dietary Fiber 1
Sugars 3g
Protein 2g

The post Chocolate Zucchini Bread Bites – Healthy Kids Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Blueberry Lemon Bread Ingredients:
1 cup brown rice flour
1/2 cup almond flour
1 tsp baking powder
1/3 cup oil or butter
2/3 cup coconut sugar or any other sweetener that measures equal to sugar (Stevia in the Raw, Swerve, etc)
2 tbsp lemon zest
1 cup fresh blueberries
1/2 cup milk
4 egg whites

Preheat at 350 degrees. In a large bowl, combine flours and baking powder.

In another bowl, mix oil, 2/3 cup sugar, extract and egg whites.

Add flour mixture to oil and sugar mixture alternating with milk. Stir just until blended; do not over mix. Fold in blueberries and lemon rind. Pour batter into loaf pan and bake for 40 to 50 minutes or until toothpick once inserted comes out clean. After removing bread from the oven, immediately poke holes at 1” intervals into the top and pour lemon glaze over bread.

The gluten free bread recipe makes 8 servings. The nutritional information is for 1 serving.
Calories 184.2
Total Fat 11.8 g
Saturated Fat 2.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.3 g
Total Carbohydrate 13.9 g
Dietary Fiber 2.3 g
Sugars 2.7 g
Protein 5.5 g

The post Healthy Lemon Blueberry Bread Recipe – HASfit Gluten Free Blueberry Bread – Blueberry Lemon Bread appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Happy Last Saturday of February Folks! I got up bright and early today while Coach Kozak slept to get in a quick 4 mile run in my new Brooks Adrenaline GTS. Super supportive shoe that’s light and absorbs the impact well which is what my foot needs since I’m an overpronator. Anyhow, that review is for a different blog post! After my run, I went home and had a piece of my super flavorful and moist apple banana bread that I baked last night. No butter, no refined sugar, no eggs and no gluten…just pure deliciousness. This bread is also low-glycemic, full of fiber, and is VEGAN!

For this healthy banana bread recipe, here’s what you’ll need:

2 medium sized ripe bananas
1 small apple (peeled and diced) – I used a gala apple
1 cup brown rice flour
¼ cup almond flour
¼ cup ground flax meal
¼ cup coconut sugar
½ cup unsweetened apple sauce
¼ cup unsweetened almond milk or milk of your choice
2 tbsp chopped walnuts or almonds (optional)
1 tsp cinnamon
1 tsp baking soda
A pinch of Himalayan pink salt

As always, first things first, preheat your oven to 350 degrees. In a bowl mash the two ripe bananas and mix in the 1/2 cup of unsweetened apple sauce.

In a separate bowl, add the dry ingredients (flours, flax, sugar, cinnamon, baking soda and salt) and whisk until all of the ingredients are incorporated.

I love cinnamon and found this to be very cinnamon-y so if you’re not as crazy about it as me, just add 1/2 a teaspoon.

Next step, combine the wet and dry ingredients and mix until well combined. At this time is when I added the 1/4 cup of unsweetened almond milk to the batter since brown rice flour has the tendency to be a bit dry. Continue mixing until you get the consistency of a well moistened batter. It may seem a bit sticky but that’s ok!

Next, fold in the chopped apple as well as any nuts you’d like to add to the batter for crunch.

I greased a 9 inch loaf pan with coconut oil or if you don’t have coconut oil available you can use a non-stick cooking spray and evenly place your batter into the loaf pan. Pop this beauty in the oven for 45 to 50 minutes depending on your oven.

Once your bread passes the tooth pick test and comes out dry, it’s ready!

Allow your vegan banana bread to cool for about 10 minutes before attempting to remove it from the loaf pan or it could come out in pieces…no bueno!

Cut into this densely moist bread and enjoy it with tea, coffee, slather it with butter….

or even your favorite nut butter and you can also pair it with delicious yogurt for breakfast. Just make it already!

Nutrition Facts
8 Servings
Calories 158.3
Total Fat 3.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 29.9 g
Dietary Fiber 3.9 g
Sugars 8.5 g
Protein 3.4 g

The post Delicious Apple Banana Bread! – Healthy Banana Bread Recipe – Vegan Banana Bread appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Pumpkin Banana Bread Recipe Ingredients:
1 small to medium ripe banana (mashed)
½ cup pumpkin puree
1 cup oat flour
1 tsp pumpkin pie spice
1 scoop vanilla or natural protein powder
½ tsp baking powder
1 tbsp ground flax (optional)
1 tbsp coconut oil
2 tbsp stevia
2 eggs
½ tsp vanilla extract
¼ cup sliced almonds or chopped pecans/walnuts
Non-stick cooking spray

Directions:
Preheat your oven to 350 degrees. In a bowl combine all of your dry ingredients (oat flour, protein powder, ground flax (optional), baking powder, pumpkin pie spice) and mix until combined. In a separate bowl, mash the banana and add all of the wet ingredients (pumpkin puree, coconut oil, eggs, and vanilla extract) mix completely. Add the dry ingredients to the wet ingredient bowl and stir until the bread batter is attained.

Fold into the batter the ¼ cup of almonds until evenly distributed throughout the batter. Spray a loaf pan with non-stick cooking spray and add the batter to pan pressing down on all four corners to ensure the batter is even allowing for thorough baking.

Bake for 40-50 minutes depending on your oven. Your bread is ready when a toothpick or knife comes out clean when inserted in the middle of the loaf. Enjoy your bread with a thin spread of your favorite nut butter or on its own!

This healthy bread recipe makes 8 servings. The nutritional information is for 8 servings.
Calories 156.6
Total Fat 8.7 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.7 g
Total Carbohydrate 14.3 g
Dietary Fiber 3.6 g
Sugars 3.4 g
Protein 7.1 g

The post Healthy Pumpkin Banana Nut Bread Recipe – HASfit’s Gluten Free Bread Recipes – Pumpkin Bread Banana appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.