I have been spending a lot of time with my friend Hannah as of late, which has been amazing for several reasons, one of which being she loves food as much, if not more than I do (which is saying something). She also keeps me motivated and moving towards better body goals, so healthy food and work out tips are always a topic of conversation. She is currently going through an intese detox, which has been incredibly challenging for her, but has made her learn so much about respecting her bodies insides as much as she does her physical form (she is a fitness model, did I mention that?). Due to some heath issues Hannah has been placed on the Candita diet, which is incredibly difficult in and of itself, but she also has been given a list of several other food sensitivities that she is no longer allowed to eat (for the time being). At this point she is almost to the half way point of her diet and although it is less difficult for her now, there are still tough moments.
That’s how it goes isn’t it? We keep on track with things for so long, but then one day, all you want is a fudge sunday with all the toppings and extra whip cream. That is when you realize, every now and again, desperate times call for desperate measures, you just really want what you want, and you will stop at nothing to figure out how to have it. I’m not going to pretend that having dietary limitations is the end of the world, but I will say that when your options shrink and cravings rise, you will find an edible alternative. The tricky part is a lot of “allergy friendly” foods taste like cardboard or worse. Don’t believe me? Try going to the grocery store and picking out a, soy free, egg free, dairy free, gluten free, yeast free, sugar free, anything that tastes GOOD. In the midst of desperation you find ways to cut corners, adjust recipes, and make palatable confections that resemble something somewhat desirable*.
Hannahs limitations are far greater than my own and have taught me a lot about eating cleaner, being more aware of what I am putting into my body, and making sure to take the time to find things what not only taste good, but is good for me (I just re-created a batch of vegan mac n’ cheese for the Super Bowl [a recipe Hannah first showed me], and it would have blowen your mind!).
This past week I got a little inventive and created a peanut butter, banana bread that was not only gluten free but vegan… and amazing!
-PEANUT BUTTER BANANA BREAD-
What you will need:
Preheat the oven to 350 degrees
3 ripe bananas
1/4 cup of Raw Peanut Butter (or regular peanut butter with nothing added, just ground peanuts)
1 tsp Baking Powder
1 cup Gluten Free Oat Flour
1 tsp Vanilla
2 Eggs (or equivalent egg replacer, I used Flax)
1/4 cup Agave Nectar
In a blender combine bananas, peanut butter, and agave, puree until smooth. In a medium sized bowl mix GF oats, baking powder, eggs, and vanilla, add your banana puree and stir until smooth. Bake at 350 for 25-28 minutes. Chill the bars for best flavor and consistency.
Although theses decadent little morsles will never contend with the “real deal” , as Drew reminds me time and again, they sure as hell get the job done right (which even he can’t deny)!
*If you ever have questions about recipes or substitutions I would be more than happy to answer them for you and if it is something beyond my realm of knowledge I will do my best to find out for you. Either leave a comment below or email me here.