Wholesome Carrot and Banana Bread

This bread recipe is maybe one of my all time favorites. It’sa recipe that covers all the bases, especially if you are looking for some recovery food to add in after a long workout, a long day, or even a slice at tea time. Delicious!

Ingredients

• 2 cups ground oats

• 1 cups Whole oats

• 1 tsp baking soda

• 1 tsp cinnamon

• 3/4 tsp. salt

• 3/4 tsp baking powder

• 3 mashed overripe bananas

• 3 good sized carrots, finely shredded. *I puree my carrots in the Vitamix with the maple syrup!

• 1 tbs. coconut oil/olive oil

• 1/3-1/2 cup honey, agave, or maple syrup (depending on desired sweetness)

• 2 tsp vanilla

• Optional add ins/toppings: Dried cranberries, chopped walnuts, another sliced banana to top

Method

1. Preheat oven to 350degrees

2. Mix dry ingredients, mix wet in a separate bowl, combine altogether

3. Grease bread pan with oil

4. Pour batter into pan and top with oats, sliced banana, walnuts, as you wish

5. Bake for 40 minutes then turn off oven and let bread sit in the hot oven for other 10 minutes!

6. Let COOL, slice and enjoy!

Recipe by: Endurance runner Kelly Wolf

Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.