Those who know me well know that a delicious Zehrs donut is my treat of choice. So of course I made it my duty to create a donut that is actually clean and healthy (and I actually mean healthy not just ‘healthier’)! This Banana Bread Donut with Coconut Icing has only 126 calories, 11g of carbs, 3g of fat, only 1 tsp of sugar and 12 whopping grams of protein…meaning it’s justifiable daily. Now that’s just music to a donut lover’s ears! 

Banana Bread Donuts with Coconut Icing (makes 4 donuts):

1/3 cup unsweetened almond milk

1/3 cup of egg whites

1 tbsp coconut flour

1/2 tsp baking powder

1/2 tsp cinnamon

1/3 cup rolled oats

1 tsp stevia

3/4 of a medium banana

1 scoop of vanilla, banana or cinnamon whey protein (or a vegan alternative works here too)

2 tbsp Cracked Coconut Bourbon Vanilla Coconut Spread 

1 tsp sprinkles

1) Preheat the over to 350 degrees and use a little coconut oil to grease a donut tin.

2) Put the banana, cinnamon, oats, baking powder, egg whites, coconut flour and almond milk in a food processor and blitz until smooth. Pour mixture evenly between 4 donuts in the tin and bake for 10 mins. 

3) Once cooked, let them cool completely before icing. Spread 1/2 a tbsp of coconut spread on each donut and then top with sprinkles (you could also use cocoa nibs here for a lower sugar, chocolately option). Enjoy, guilt free, any day of the week!

Macronutrient Breakdown (per donut):

Calories-126

Fat-3g

Carbohydrates-11g

Protein-12g

Sugar-4g

So I made these tasty treats for a few friends of mine who can’t have dairy or gluten in their diets. I didn’t tell them I made the brownies using sweet potato and avocado because I wanted to see their reaction to the taste without preconceptions about them being ‘healthy.’ They thought these babies were AMAZING! Then I told them what made up the base and the icing and they were shocked. Its hard to find a dairy and gluten free treat that actually tastes good and isn’t slam packed with sugar…so they were floored. Needless to say theyve been asking for more ever since!

Gluten Free Dairy Free Brownies (makes 16 servings):
300g sweet potato (cooked, mashed-400 degrees cooked wrapped in foil for about 30mins or until soft)
3 eggs, whisked
1/4 cup honey
1/4 cup coconut oil, melted
1/2 tsp vanilla
3 tbsp coconut flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
3oz bittersweet chocolate chips (or you can use chopped chocolate instead if you like)

Icing:
130g avocado, ripe, skin and seed removed
5 tbsp cocoa powder
1 tbsp stevia
3 tbsp honey
1 tsp vanilla extract

1) Preheat oven to 400 degrees and line a 8×8 inch pan with parchment paper. After the potato is cooked, turn the oven down to 350 degrees.

2) Mash the sweet potato in a bowl, adding in the eggs, honey, coconut oil and vanilla. After this is combined, add in the coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips until well mixed.

3) Pour the mixture into the baking tray, distribute evenly and cook for approx 30 mins or until a toothpick inserted into the centre comes out clean.

4) While the brownies cool, make the icing by putting all the ingredients into a food processor and blend until smooth. Taste for sweetness and adjust if needed. Refrigerate the icing until the brownies are cool and ready to be iced.

5) Spread the icing over the brownie mixture, top with the sliced almonds and coconut and then cut into 16 squares. Enjoy every chocolatey bite!

Macronutrient Breakdown (per brownie):
Calories-158
Fat-10g
Carbohydrates-18g
Protein-3g
Fibre-3g
Sugar-11g

So this past month I had a group of people doing a Whole Food Reset program with me for four weeks. The diet required eating mainly from the ground, avoiding processed foods, sugar and some other inflammation causing foods. A client of mine who took part said she was craving something sweets one day but didn’t want to break the diet. So she came up with these Clean Eating Chocolate Macaroons to squash the sugar cravings while sticking to the plan. You utilize stevia as a sweetening agent in order to get them tasting like a sweet treat but still remaining detox and diet friendly. Big props goes out to Kelley for these little gems! Thanks for sharing 🙂

Clean Eating Chocolate Macaroons (makes 24 macaroons):

1/2 cup coconut oil

1/4 cup stevia (pure powdered)

6 tsp cocoa powder

1/2 cup unsweetened chocolate almond milk (or add 2 more tsp of cocoa if using unsweetened original or vanilla almond milk)

1 tsp vanilla

1 cup unsweetened shredded coconut

2 cups of quick oats

1) Combine the coconut oil, stevia, cocoa, vanilla and unsweetened almond milk in a saucepan over medium heat. Stir constantly until melted and bubbling (about 5-7 mins). Remove from heat. 

2) Add in the coconut and oats and stir to combine. Drop by spoonfuls onto wax paper, chill for at least 10 mins in the fridge until hardened then serve!

Macronutrient Breakdown (per macaroon):

Calories-102

Fat-8g

Carbohydrates-7g

Protein-1g

Sugar-1g

Ever have those mid week dessert cravings but looking for an easy and healthier fix than a slice of cake or cookie from Starbucks? How about a Cookie Dough Protein Ball?! Mix up what flavour of protein powder you use to make these little babies, and create new flavour combinations every time!

Cookie Dough Protein Balls (makes 12 servings):

1/2 cup of natural nut butter (we used peanut butter)

2 scoops of Bluestar Iso Smooth Vanilla Whey Protein Powder (or vegan substitute)

1/3 cup of coconut flour

1.5 tbsp honey (or maple syrup)

1 tsp vanilla 

1/4 tsp cinnamon

4 tbsp unsweetened vanilla almond milk (added 1 tbsp at a time)

2 tbsp mini dark chocolate chips (or use a dairy free alternative)

*you could make this a chocolate cookie dough base by substituting chocolate protein powder and chocolate unsweetened almond milk too!*

1) Combine the nut butter, protein, coconut flour, vanilla, honey and cinnamon in a bowl. Add in the almond milk 1 tbsp at a time making sure the mixture just comes together but isn’t wet or runny. The mixture should be a texture where you can easily mould into balls. Add in the chocolate chips. 

2) Make into tablespoon sized balls with your hands and put in the fridge to harden slightly. Serve as is and refrigerate for up to 1 week. 

Macronutrient Breakdown (per ball):

Calories-128

Fat-7g

Carbohydrates-8g

Protein-8g

Sugar-4g