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

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro

Rainbow Salad with Vegan Ranch

Ingredients

• 1 cup cherry tomatoes, halved (Red)

• 1 cup shredded carrots (Orange)

• 1 cup yellow bell peppers, thinly sliced (Yellow)

• 1 cup cucumber, diced or spirlized zucchini (Green)

• 1 cup purple cabbage, thinly sliced (Purple)

• 1 cup cooked beets, diced (Indigo)

• 1 cup corn kernels (Yellow)

• 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

• 1 handful of micro-greens

• Sliceded onion, scallions, olives, nuts and seeds toppings (optional)

Ingredients for the dressing:

• 1/2 cup vegan mayonnaise

• 1/4 cup unsweetened plain almond milk (or any other plant-based milk)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.

1. In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.

2. In a medium bowl, ( or small blender) whisk together the vegan mayonnaise and almond milk until smooth.

3. Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.

4. Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.

5. Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.

6. Add Micro greens on top

7. Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!

8. Add a protein if desired and make this a main meal!

Note: My Thai peanut Sauce is also a delicious dressing option.