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Recipe

Blueberry Banana Bread

This is a super moist, light, and delicious banana bread recipe! It’s full of healthy ingredients that make for a perfect base recipe to add all your favorite fruits.

Ingredients

  • 1 cup rice flour
  • 1 cup whole-grain flour
  • 3 teaspoons baking powder
  • 3/4 cup muscovado sugar
  • 1 teaspoon cinnamon
  • 1-1/2 cups ripe banana puree (approximately 3 bananas)
  • 1/3 cup coconut oil
  • 3/4 cup non-dairy milk
  • 2 eggs1 teaspoon vanilla extract
  • 1 cup blueberries

Directions

  1. Preheat oven to 350°F.
  2. Combine dry ingredients in a bowl.
  3. Mix wet ingredients in a separate bowl.
  4. Add wet ingredients to dry ingredients.
  5. Mix in blueberries.
  6. Pour mixture into greased pan.
  7. Bake for about 60 minutes.

This simple soup is the perfect fix for the colder temperatures approaching. It’s made with hearty beans and a healthy blend of vegetables, making it a great dish for lunch or dinner. The fresh, easy-to-find ingredients make it a seamless recipe for the whole family to enjoy all week long.

Ingredients

  • 4 large carrots
  • 4 celery stalks
  • 1 cup diced red onion
  • 2 cups fresh spinach
  • 1 box organic shell noodles or elbow quinoa noodles
  • 32 ounces organic bone broth
  • 32 ounces organic vegetable broth
  • 3–4 garlic cloves
  • 2 cups frozen green peas
  • 1 can cannellini beans
  • 1 can red kidney beans
  • 1 can garbanzo beans
  • 1 handful fresh parsley leaves
  • 5 ounces tomato-basil sauce
  • Italian seasoning
  • pink salt and pepper

Directions

  1. Wash and cut carrots and celery into small pieces.
  2. Remove stems from spinach, chop, and set aside.
  3. In a pot, add noodles to boiling water and cook al dente. (Leave a little firmer than normal since they will be added back into hot water.) Rinse with cold water so they don’t stick together.
  4. Heat a large pot on the stove and add bone broth and veggie broth. Add carrots, celery, onion, garlic, and peas to the soup mixture. *HOLD OFF on the spinach.*
  5. Rinse and drain beans and add them all to pot.
  6. Rip parsley into small pieces and add to pot.
  7. Add sauce to pot and stir well.
  8. Let cook on medium heat for about 30 minutes.
  9. Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt, and pepper. Cook until noodles are fully cooked and carrots are tender.

These brownies are an amazing option when the sweet tooth kicks in. Made with organic, unprocessed, and quality ingredients, they are a great dessert for any occasion! And the best part? They’re dairy-free, grain-free, gluten-free, kid-friendly, and can be made vegan as well!

Ingredients

3 cups almond flour

3 tablespoons melted coconut oil

1/3 cup coconut sugar

1/2 teaspoon vanilla extract

1/4 cup cacao powder1/3 cup egg whites

1 teaspoon baking powder

4 packets Stevia

Sprinkle sea salt

1/2–1 cup almond milk

1/2 cup vegan chocolate chips

Directions

  1. Combine all ingredients, except almond milk and chocolate chips.
  2. Slowly add almond milk until mixture becomes smooth while still maintaining a thick consistency overall. (Note: I don’t always use the full cup of almond milk – it depends on how thick the consistency gets.)
  3. Once everything is combined, mix in chocolate chips.
  4. Place mixture in a greased pan and bake at 350°F for about 20 minutes.
  5. Let cool, cut into squares, and enjoy!

Have you ever looked at the ingredients on the back of a box of fruit snacks or gummies? They usually have ingredients that are not great for digestion. These “good gut” gummies are made with gelatin, which is great for healing your gut as it helps restore a healthy mucosal lining in the stomach and reduce the amount of inflammation in the body. It’s also a pure source of protein and boosts metabolism and reduces heartburn and acid reflux.

Ingredients

  • 1 cup frozen blueberries or raspberries (or a mix of the two)
  • 3/4 cup fresh lemon or lime juice (or a mix of the two)
  • 2–3 teaspoons honey (generally 2 for adults, 3 for kids)
  • 1⁄4 cup unflavored gelatin

Directions

  1. Add berries to small saucepan over medium heat.
  2. Stir berries and allow them to cook until liquid is steaming and berries are plump, about 6–10 minutes.
  3. Place lemon juice, honey, and berries in high-speed blender or food processor and blend until smooth. Remove lid and allow mixture to cool slightly.
  4. Add gelatin to blender and blend again until smooth.
  5. Pour mixture into candy molds, or a 9” x 9” baking dish, and refrigerate for 30 minutes to 1 hour.
  6. Once gummies have set, remove them from molds or slice them into desired shapes and store in refrigerator.

Elevate any meal with this delicious and easy-to-make kale citrus salad. It’s tangy, flavorful, and sweet, and it takes less than 15 minutes to come together. Make it for a meal at home or for work the next day!

Ingredients

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (optional)
  • 1 garlic clove, minced or grated (optional)
  • Sea salt and freshly ground black pepper, to taste

For the Salad:

  • 1 bunch kale, de-stemmed and thinly sliced
  • 1 citrus fruit, peeled and sliced
  • 1 avocado, diced
  • 1/4 cup almonds, roughly chopped
  • 1/4 cup red onions, thinly sliced
  • 1/4 cup pomegranate or dried cranberries (optional)
  • 1 jalapeno, seeded and sliced

Directions

  1. Combine all dressing ingredients in a tightly sealed glass jar. Shake for 30 to 60 seconds, until well-emulsified. Adjust seasoning, if needed.
  2. Combine kale and lemon juice in a large mixing bowl. Massage until tender, about 2–3 minutes.
  3. Add remaining salad ingredients to massaged kale. Drizzle with dressing and toss gently. Serve immediately.

High protein, on-the-go breakfasts are tricky to come by, especially if you don’t want to include meat. These veggie-packed mini frittatas provide the perfect solution. Start your day off with a high protein, moderate fat meal (plus a serving of veggies) and you’ll set a positive trajectory for your health goals. You’ll feel satiated and focused all morning, better able to focus on your important tasks and responsibilities. If your morning routine is busy and stressful, make a batch of these mini vegetable frittatas on the weekend and you’ll take one less step out of your weekday morning craziness.

Ingredients

Mini Vegetarian Broccoli Frittatas (Makes 12 mini frittatas)

  • 6 large pastured eggs
  • ½ cup low-fat milk
  • 1 organic red bell pepper, finely chopped
  • 3 organic scallions, finely chopped
  • ½ lb. blanched organic broccoli, trimmed into small florets
  • ¾ cup shredded part-skim mozzarella cheese
  • Sea salt and fresh ground black pepper

Directions

  1. Preheat oven to 350º F and spray 12-cup standard muffin pan generously with olive oil baking spray.
  2. In a large bowl, whisk together eggs and milk thoroughly. Stir in bell pepper, scallions, broccoli, mozzarella, and add salt and pepper to taste.
  3. Divide mixture between 12 muffin cups – make sure there’s a consistent quantity of liquid and mix-ins in each cup. Bake frittatas for 18 minutes, or until lightly golden brown around the edges and just set on top.
  4. Cool frittatas slightly, then remove from pan with a thin spatula. Eat warm or cold. Store leftovers in an airtight container in refrigerator for up to 1 week. Alternately, freeze leftovers (they’ll keep in the freezer for up to two months) and thaw them in refrigerator overnight.

Notes

  1. Substitute any combination of veggies you prefer. Different colors of bell peppers, shallots in lieu of the scallions, cauliflower or chopped Brussels sprouts instead of broccoli, steamed carrots – the options are endless!
  2. If you prefer a different kind of shredded cheese, feel free to substitute that as well. This is a very flexible recipe.
  3. If you have any fresh herbs on hand, they shine in frittatas. Dried herbs, garlic, and hot sauce are great flavoring agents as well if you feel like switching it up.
  4. Avoid reheating frozen frittatas in the microwave or they’ll develop a rubbery texture.

This salad’s main ingredients have amazing nutritional benefits. Fennel eases digestion, and its aniseed flavor is so comforting when you want to add something a bit sweet to your salad. Pears are low in calories and high in nutritional value, both on the digestive and respiratory front.

Ingredients

  • 1 tablespoon goji berries
  • 1 pear
  • Juice of one lemon
  • 1 fennel bulb
  • 1/2 cucumber2-1/2 tablespoons sunflower seeds, lightly toasted and seasoned with tamari and powdered garlic
  • 2-1/2 cups salad leaves of your choice
  • 1/4 teaspoon sumac (optional)

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • Zest of half a lemon or limeJuice of half a lemon or lime
  • 1 tablespoon minced dill (or a mix of parsley and coriander)
  • Sea salt and black pepper to taste

Directions

  1. Prepare dressing by placing all ingredients in a small bowl. Stir with fork to combine. You can also use a small food processor for this. Adjust the seasoning to your taste.
  2. Place goji berries in a cup and cover with warm water. Let them rehydrate while you prepare the rest of the salad.
  3. Peel and core pear. (You can leave the skin on if it’s organic.) As soon as you slice it, drizzle with lemon juice so it won’t darken. Also, if you feel the pear is too unripe, steam for 4 to 5 minutes, until translucent. It will soften and taste delicious!
  4. Wash and slice fennel. As soon as you slice it, drizzle with lemon juice or, even better, plunge it in bowl with ice water and a few drops of lemon juice. It will keep the fennel crisp. Peel and cube cucumber.
  5. Arrange salad leaves on plate. Distribute pear, fennel, and cucumber on top. Add a bit of sauce and mix it around with two spoons.
  6. Drain goji berries with tea strainer. Decorate salad with goji berries, sunflower seeds, and lemon zest or sumac.
  7. Serve remaining dressing on the side.

Looking for a vegetable-based recipe that even the kids will actually want to eat? Here’s your recipe! Chickpea pasta is a delicious alternative to the carb-heavy noodles you’re used to, plus packs in the essential protein and fiber necessary for a balanced diet.

Ingredients

  • 1 8oz. box chickpea-based pasta
  • Avocado oil or olive oil
  • 1 organic sweet potato, peeled and chopped
  • 1 bunch organic broccolini, rinsed and cut in half (to fit into a pot)
  • 1/2C julienned sundried tomatoes
  • 1/2C nutritional yeast
  • 1C bone broth (or use water if you want this vegan)
  • 1.5T Garlic powder
  • 1T Onion powder
  • 2tsp Pink Himalayan sea salt (or more to taste)
  • Pepper
  • Red pepper flakes

Directions

  1. Bring a medium sized pot to a boil with salt, and then cook 1 box of Banza pasta per directions on the side of the box. Once cooked, drain and then set aside in a large bowl tossed with 1T of avocado oil or olive oil.
  2. Rinse and bring a new pot of water to a boil, and boil the sweet potatoes until fork-tender.
  3. Combine the sweet potatoes, sun-dried tomatoes, bone broth, nutritional yeast, salt, garlic powder, and onion powder in a food processor or high-powered blender and process until smooth and only small pieces of sun-dried tomatoes remain. Add hot water and/or more broth as needed to thin into a cheese sauce texture.
  4. Rinse the pot once more, and bring to a boil again with a little bit of salt. Once boiling, add the broccolini, cooking until tender (about 4-5 minutes). Then drain and chop.
  5. In the large bowl holding the pasta, toss the pasta with the chopped broccolini, and the sauce until evenly coated. You may have some extra sauce which you can freeze for later. Taste, adding more salt if needed.
  6. Serve in pasta bowls with freshly ground pepper and red pepper flakes.

November is the perfect time to celebrate the season with root vegetables and mushrooms. It’s during this time of year that we crave warm, comforting dishes. So why not make something hearty, yet simple, like these sweet potato gnocchi? The natural sweetness of the gnocchi blends perfectly with the earthiness of the mushrooms and parsley. Unlike store-bought gnocchi, these are made with only two ingredients – even my Italian nonna (grandma) approves!

Ingredients

For the gnocchi:

  • 1.5 pounds sweet potatoes or Japanese sweet potatoes
  • 2 heaping tablespoons flour

For the mushrooms:

  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, crushed
  • 2 tablespoons parsley, chopped
  • 1 pound white mushrooms, washed and halved

Directions

  1. Preheat oven to 400°F.
  2. Poke sweet potatoes with fork and place on baking tray. Bake for 1 hour or until flesh is very soft.
  3. In the meantime, mix 3 tablespoons olive oil, garlic, and parsley in pan over medium heat.
  4. After a minute or two, add mushrooms and let cook, covered, for about 10 minutes or until soft, then set aside.
  5. Remove sweet potatoes from oven and let cool. Peel and mash with fork in mixing bowl.
  6. Mix in flour and work with your hands. Do not overwork the “dough” as it’ll release water.
  7. Divide dough and roll into sausage-like shapes, about 1/2-inch thick.
  8. Cut rolls into 1-inch rectangles and set aside on tray.
  9. In a wide frying pan, add 1 tablespoon oil and pan fry gnocchi for 4 minutes, until golden.
  10. Serve with sautéed mushrooms and garnish with extra chopped parsley (optional).

This bowl is the definition of warmth and comfort for the winter. It is super quick and delicious. Yes, it looks like a long list of ingredients, but I promise it takes less than 30 minutes to assemble everything. All you need is leftover brown rice or any kind of leftover grain in your fridge.

Ingredients

For the marinated mushrooms:

  • 2 button mushrooms, sliced thin
  • 1 clove garlic, minced
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon ground cumin
  • Freshly ground black pepper to taste

For the crispy kale:

  • 2 big kale leaves (doesn’t matter if curly)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt

For the rice:

  • 1/3 cup water
  • 1 tablespoon miso paste
  • 1 cup cooked brown rice

For the toppings:

  • 1 spring onion, finely chopped
  • 1/2 avocado, sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon kimchi, sauerkraut, or pickled food of your choice

Directions

  1. Preheat oven to 400°F. Line baking tray with parchment paper and set aside.
  2. Combine mushrooms, garlic, coconut aminos, apple cider vinegar, cumin, and pepper, and set aside to marinate.
  3. Slice kale into thin ribbons. Massage with olive oil and salt, then spread on baking tray in single layer. Bake for 15 minutes until crispy.
  4. Add water and miso paste to pot and whisk to dissolve.
  5. Add rice to miso water. Heat gently until water has evaporated and rice is creamy – about 5 minutes.
  6. To assemble everything, place miso rice in bottom of bowl. Top with marinated mushrooms and crispy kale. Add toppings and enjoy the warm comfort.