Banana Walnut Protein Bars

One of the best things with vacation time for me is that I actually have time to spend in the kitchen experimenting with new recipes. Which I enjoy a lot, but it’s never fun if doing it in a hurry. Today I tried a new recipe of protein bars. The original recipe comes from Tasty-Health (She is a huge inspiration for healthy and fun recipes).

Banana Walnut Protein Bars (8-10 bars)

  • 2 ripe bananas
  • 2.5 dl gluten free oats
  • 4 scoops protein powder (peanut butter or vanilla flavor, I used Vanilla from Fitnessbutiken)
  • 1.5 tablespoons stevia
  • 0.5-1 dl creamy peanut butter (or any other nut butter)
  • 30 g walnuts

-> Turn the oven on 175 degrees Celsius. Mix the oats, protein powder and walnuts in a bowl. The add the bananas, peanut butter and stevia in a food processor or use a stick blender. Add the wet mixture to the dry ones and blend well until it becomes a dough. Use some coconut oil in a bread pan and then press out the dough in the bread pan. Heat in the middle of the oven for about 8-10 minutes, depending on your oven. Watch out so it doesn’t end up too dry, so rather to little time in the oven then too long. 

These protein bars are 100% gluten free and free from added sugar,

Raw Hemp Protein Balls

Some of the easiest snack to put together must be different kinds of raw protein balls. You can almost just put together what you have at home as long as you have a little feeling of what you need to be able to make them steady enough to roll into balls. These ones I made today are high protein but paleo friendly! And the majority of my ingredients are from fantastic Alivefoods, my favorite Webb-shop for superfoods! 

Raw Hemp Protein Balls (6-8 balls)

  • 3 tablespoons hemp protein powder
  • 3 tablespoons chia seeds from Alivefoods
  • 5 pitted dates 
  • 3 tablespoons raw cacao powder from Alivefoods 
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil from Alivefoods 
  • 1 tablespoon water 
  • Coconut flakes to roll them in

-> Just put all the ingredients in a blender and mix until it becomes a dough. It should be more dry than wet. If it’s too dry to roll into balls, add a little more coconut oil or water. If it’s too wet, add some more hemp protein. Roll into balls and in the coconut flakes. Put in the fridge for at least 15-20 minutes before eating! ENJOY a healthy and delicious snack! 

The raw protein balls are paleofriendly, 100% free from gluten, dairy and added sugar! 

Apple Coconut Chia-pudding 

Another new favorite combination for breakfast today. Chia-puddings are so easy to make and when you wake up in the morning you only need to take it out from the fridge and add toppings! Especially perfect for summer days, with a delicious oatmeal-like breakfast but cold and refreshing! 

Apple Coconut Chia-Pudding (1 portion)

-> Just mix everything in a jar with a lid. Make sure all the chia seeds are covered. Put in the fridge over night, or at least for about 3 hours. In the morning, take out and add your favorite toppings.

My toppings today:

This breakfast is paleo-friendly, 100% free from gluten, dairy and added sugar! 

Banana Bread (coconut/vanilla)

Tried a new recipe for banana bread today because I was out of almond flour so I came up with a new mix using coconut flour instead. Turned out really great and with a flavor-mix of coconut, vanilla, cinnamon & cardamom! 

Vanilla/Coconut Banana Bread (1 loaf)

  • 2 large ripe bananas
  • 3 eggs
  • 1 scoop vanilla protein powder from Fitnessbutiken 
  • 2 tablespoons raw honey 
  • 1 teaspoon baking powder
  • 1 dl coconut flour 
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom 
  • A sprinkle of sea salt 
  • Coconut oil for the baking tray 

-> Turn the oven on 190 degrees. Put coconut oil in the baking dish around on the sides and bottom. Mix the wet ingredients (mashed banana, eggs and honey) in a bowl and the dry ingredients (coconut flour, baking powder, spices and  protein powder) in a separate bowl. Then turn the dry ingredients into the wet ones. Blend until it’s all mixed well. Let sit for 5 minutes. Pour over to the baking tray and the en out the dough (if you want you can sprinkle som coconut flakes on top!). Put in the oven for 35-40 minutes until light brown. 

My baking dish is a little smaller than a “normal” one so if you’re using a normal sized one I would increase all the ingredients with 1/4th. 

A delicious healthy banana bread! 100% free from gluten and added sugar! 

My favorite toppings are all kinds of nutbutter! Works very well together with cottage cheese as well! 

Sesame Coconut Cream

Started my 2 weeks vacation today with a 10k run followed by trying a new recipe for breakfast. Ended up being a cream made by sesame seeds with coconut flavor! Delicious!

Sesame Coconut Cream (1 portion)

  • 2 dl coconut milk
  • 2 dl sesame seeds (peeled)
  • 1 tablespoon chia seeds from Alivefoods
  • 2 pitted dates
  • 1 teaspoon cinnamon
  • 1/2 zucchini (shredded)

My toppings:

-> Start by putting the milk, sesame seeds, chia seeds, dates and cinnamon in a mixer and blend until all mixed well. Let stand for a few minutes (2-3 minutes). Squeeze out the water from the shredded zucchini and add to the mixer. Mix everything well until it has become a little creamy. Pour over to a bowl and add a big big spoon of coconut butter along with raspberries, mulberries and sprinkle over a little more cinnamon. DELICIOUS!  

This breakfast is paleo-friendly, 100% free from gluten, dairy and added sugar! 


Chicken Garlic Coconut Pie

Made a gluten and dairy free pie today. Really easy to make and tasted delicious! The combination of garlic and coconut is absolutely a new favorite for me!

Chicken Garlic Coconut Pie (1 pie form)

For the dough:

  • 2 dl almond flour
  • 2.5 dl coconut flour
  • 1 egg
  • 1 dl egg whites 
  • 60g coconut oil from Alivefoods
  • 1.5 tablespoons psyllium husk (fiber husk)
  • A sprinkle of sea salt 

For the filling:

  • 4 chicken fillets 
  • 3 garlic cloves 
  • 2 broccoli bouquets
  •  6-8 sun-dried tomatoes 
  • 1 handful fresh basil
  • Black pepper, white pepper & herb salt
  • Some coconut oil for the pan

For the topping:

  • 2 eggs
  • 0.5 dl egg whites 
  • 3-4 dl coconut milk
  • Black pepper & herb salt 

-> Turn the oven on 175 degrees C. Start by mixing everything to the dough. Press out on a large pie form. Make some holes with a fork and put in the oven for 10-12 minutes until it’s light brown. 

Begin with the filling. Cut the chicken in small pieces and fry in coconut oil. Then cut the broccoli in small pieces, cut the garlic, sun-dried tomatoes and basil and add to the pan when the chicken is almost all done. Let it fry together with the spices for 2-3 minutes. Fill the pie crust with the filling.

Stir together everything for the topping in a bowl. Pour it evenly over the pie. Put back in the oven for 35-40 minutes until the topping looks solid. 

Done & delicious! 

This pie is 100% free from gluten, dairy and added sugar! 

Creamy Coconut Oatmeal

The original recipe for this is my Creamy Vanilla Coconut Oatmeal, but I switched out two ingredients and it ended up totally different and delicious! 

Creamy Coconut Oatmeal (1 portion)

  • 1 tablespoon coconut oil
  • 1 dl egg whites
  • 1.5 tablespoons coconut flour
  • 1.5 dl coconut milk
  • 0.5 tablespoons psyllium husk (fiberhusk)
  • 1 tablespoon coconut flakes 
  • 8-10 drops stevia with coconut flavor from Fitnessbutiken
  • 1/2 zucchini, shredded 

-> Start by melting the coconut oil in a pot on low heat. Take off the heat and add the rest of the ingredients except the zucchini. Put back on medium heat and stir frequently! When it becomes thicker (it goes pretty quick) add the shredded zucchini, stir well and then take off the heat. Pour over to a bowl and add your toppings! ENJOY! 

My toppings today:

  • Crunchy almond butter
  • Creamy almond butter
  • Mulberries
  • Gojiberries 
  • Black fresh currants 

This bowl of oatmeal is 100% free from gluten, dairy and added sugar!