Banana Bread Bars (Vegan, Egg-Free, Gluten-Free)

You know what coffee shop I love??? Gregory’s. They have delicious coffee and reallllly tasty baked goods. You know what I don’t love about Gregory’s Coffee though? The fact that ONE energy ball is $3.50!!!! Every time I buy one of them I savor every bite while simultaneously kicking myself for spending $3.50 on a tablespoon of rolled mush.

These banana bread bars are inspired by Gregory’s energy bites but TBH they don’t taste anything like them. I made these as simple as possible because that’s how I live my life :)

You can spice them up (literally) with cinnamon or nutmeg; maybe add some coconut flakes; get really wild add some chocolate chips - the world is your oyster. If you have a peanut allergy you could also skip the powdered peanut butter and just add a bit more oatmeal to soak up the moisture. Maybe do a little flax meal - hey I’m down for a good time. These bars are great to grab and go in the morning, as a mid-afternoon snack, or a pre-workout bite to fuel you towards your gains. Whatever it is, enjoy!

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Ingredients:

  • 3 ripe medium bananas

  • 2 cups rolled gluten-free oats

  • 3 scoops Naked Nutrition chocolate peanut butter powder

  • 1 T chia seeds

  • 1/4 tsp baking powder

  • dash of salt

  • Optional add in’s: coconut flakes, nuts, seeds, cranberries, raisins, chocolate chips

Directions:

  1. Preheat oven to 350 and line a cookie sheet with aluminum foil or parchment paper. (We ran out of parchment paper so I had to use aluminum foil - just be sure to spray with cooking spray)

  2. Mash bananas in a large bowl

  3. Stir in dry ingredients

  4. Using about 2 T of “dough” form into a rectangle and place on cookie sheet. This should make about 8-10 bars depending on the size

  5. Bake for 12 minutes

  6. Allow to cool for 5 minutes.

  7. Store in airtight container and keep in the refrigerator to last longer. You can microwave for 15-20 seconds to get them all goey again :)

Banana Bread Bars

Banana Bread Bars

Fountain of Youth Protein Shake

Inflammation is at the root of all chronic diseases. By reducing our consumption of processed, artificial and inflammatory foods we can reduce our risk for developing numerous chronic diseases such heart disease, arthritis and Alzheimer’s. One way to reduce inflammation is by balancing out your omega-6 to omega-3 ratio. We can do this buy:

  1. Switching from conventional meat and animal products, to grass-fed, grass-finished ones

  2. Choosing healthier fats like avocado, avocado oil, extra virgin olive oil and coconut oil instead of vegetable or peanut oils.

  3. Consuming wild caught fatty fish like salmon 2-3 times per week

  4. Incorporating flax, chia and hemp seeds into your diet

Now a food doesn’t have to have omega-3’s to be considered “anti-inflammatory”. Plenty of foods such as blueberries, broccoli, spinach and bone broth fight inflammation. Green tea, herbs and spices like garlic, turmeric and ginger can help as well.

I’m always looking for ways to reduce inflammation so I can live until I’m 105. I’m also always trying to do so in a way that is easy and delicious. This protein shake packs a punch with bone broth protein concentrate and Sunfoods Golden Milk Powder. This powder is made with:

  • Turmeric and black pepper to balance inflammation in the body.

  • Maca, which helps to balance hormones and provides natural energy

  • Goji berry which provides antioxidants that eliminate free radicals

  • Boswell is which helps support immune function

  • Cardamom and ginger to help with digestion

  • Cinnamon which helps stabilize blood sugar and makes it delicious

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Fountain of Youth Protein Shake

Ingredients:

  • 1 scoop Ancient Nutrition Vanilla Bone Broth Concentrate

  • 1 tsp Sunfoods Golden Milk powder

  • 1/3 small zucchini

  • 1/2 cup unsweetened coconut milk beverage

  • 1/2 tsp chia seeds

  • 1 tsp Bulletproof Brain Octane Oil (optional)

  • 6-8 ice cubes

Directions:

  1. Place all ingredients in a blender and blend on high for 30-60 seconds

  2. Pour into glass and sprinkle a dash of cinnamon on top