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Abbey Sharp

Last Updated October 19, 2015. Published October 19, 2015 By Abbey Sharp 1 Comment

Thai Tom Collins Cocktail Recipe & Kasa Moto in Yorkville

I was super excited to be invited to the exclusive Kasa Moto Dinner Party (#KMDinnerParty) that took place on September 27th at Kasa Moto Restaurant in Yorkville. Having been to the semi-new hot spot for dinner with my fiancé once before, I knew I would be in for a treat. Especially if I was going to be shown how to make a Thai Tom Collins cocktails!
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Photo Credit: DECK Agency

Kasa Moto is a stunning two-story restaurant in the heart of Yorkville and is home to a beautiful main dining floor, an exclusive event space/private dining space on the second floor, and a gorgeous rooftop overlooking Yorkville Ave! It’s the place to be if you ask me.

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With a clean and contemporary vibe, the design at Kasa Moto incorporates Japanese-inspired elements, such as imported tiles and dramatic lighting, a minimalist colour palette, and warm natural finishes such as walnut and oak. Hey, guys, when can I move in?

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Now, about that Thai Tom Collins. Kasa Moto is the fifth restaurant to be opened by the Chase Hospitality Group (which I should mention is renowned for its refined cuisine, unparalleled hospitality and warm environments). The menu features contemporary Japanese flavours and beautifully arranged presentations. Chef Michael Parubocki was the culinary mastermind behind this delicious Japanese meal! OKAY, YAY, it is finally foodporn time!

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Photo Credit: DECK Agency

Cocktails like the Thai Tom Collins are a huge thing at Kasa Moto, and the bartenders sure do know what they are doing! Have you ever used a blow torch to make a cocktail? I didn’t think so.

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Cocktails (pictured in this order)
Samurai Reviver, Thai Tom Collins, Origami in Flight and Kasa Moto Caesar
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These cocktails were the perfect addition to the contemporary Japanese meal! My favourite was the Thai Collins (mmm gin). Make the Thai Collins for your next dinner party- see the recipe below!

Before dinner, we were served some pretty darn delicious appetizers! My favourite was the Wagyu Beef Robata pictured below!

Wagyu Beef Robata

The deliciously Japanese apps were so good that I couldn’t wait for dinner to be served! Check out the yummy meal I had below!

Izakaya Dinner Menu
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Ceviche Salad
Salmon, Tuna, Hamachi, Citrus, Root Vegetables
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Super tasty!

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Photo Credit: DECK Agency

Dinner was a huge success, especially the Thai Tom Collins, and just when you thought it couldn’t get any better…I should mention that Kasa Moto is now offering brunch! The bunch menu is full of classic brunch favourites with a Japanese flair and includes sharing menu items, breakfast bento boxes and more! Brunch is served up every Saturday and Sunday from 11a.m. to 4p.m. To learn more about Kasa Moto visit the website here, and to make reservations visit their reservation page here!

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Photo Credit: DECK Agency

Print Recipe
5 from 1 vote

Thai Tom Collins Cocktail

This cocktail was the perfect accompaniment to my meal at Yorkville's Kasa Moto restaurant. 
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Drinks
Cuisine: Thai
Servings: 1 person
Calories: 190kcal
Author: Abbey Sharp

Ingredients

Lemongrass Syrup

  • 1/2 cup white sugar
  • 1/2 cup water
  • 1 pieces stalk lemongrass chopped into large

Cocktail

  • 2 ounces Gin
  • 1/2 ounce Lemongrass Syrup see recipe above
  • 1/2 ounce freshly squeezed lime juice
  • Soda water
  • Thai Basil to garnish

Instructions

Lemongrass Syrup

  • Mix water and sugar in a pot over medium heat until sugar and water combine.
  • Add lemongrass pieces and cook over low heat for about 5 minutes to infuse lemongrass flavour into syrup.
  • Discard lemongrass pieces and store syrup in airtight container (or make a bunch of cocktails for you and your friends)!

Cocktail

  • Shake gin, lemongrass syrup and lime juice in a cocktail shaker with ice.
  • Pour into a tall glass full of ice and top with soda water.
  • Garnish with Thai basil leaves (or regular basil leaves will be just as delicious)!

Nutrition

Calories: 190kcal

Disclaimer: The preceding meal was complimentary, however, as always, all opinions are genuine. 

Contribution by AK Taster Christina Bieniek

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 9, 2020. Published October 15, 2015 By Abbey Sharp 1 Comment

Halloween Nutella Cheesecake Mousse Dip Graveyard

nutella cheesecake

This nutella cheesecake mousse is the perfect Halloween treat. 

When I think back to the kinds of desserts my cousins and I used to always have as kids, the first thing to come to mind always included some sort of “dirt” made out of cookie crumbs. I mean, why not? They’re easy to prepare (probably just pudding mix with pre-crushed cookie crumbs on top and some gummy worms), they look fun and festive (in line with the theme of the occasion) and they taste great.  Obviously, this isn’t health food- but hey, we were just kids! As an adult, my love of edible dip hasn’t died but I’m equally obsessed with all things nutella cheesecake.

Well, I’m no longer a young calorie-burning engine but I still like to make yummy edible stuff (cookies!) look like yucky inedible stuff (dirt!) for special eating occasions. So when Halloween rolled along, I thought I would have a bit of childhood fun. First, I had ordered this wooden planter that I planned to use for my bad ass olive dip back in October but it didn’t arrive from Amazon in time. So now I was determined to use it for something! So I whipped up a creamy dreamy dip using my favourite flavours- nutella and cream cheese. Holy heck, yes. Imagine having a nutella cheesecake by the spoonful and then tell me you’re not having a good time.

Making Nutella Cheesecake Mousse into a Graveyard

Then my original plan for my nutella cheesecake was to make my own cookie tombstones but on an impromptu trip to one of my favourite specialty stores, All the Best, I pretty much saw exactly what I was looking for. Shave off an hour from my party prep time? Yes, please.  So all in all, this dish could not be easier to pull off. Whip cream and sweeten. Whip nutella and cream cheese together. Fold into one another. Spread into wooden box. Top with cookie crumbs and decorate with fun Halloween themed candies and cookies. I then served it with a platter of fruit for dipping- but let’s be honest, I actually just ate it by the spoon most of the time.

Having said all that, I made this dessert into a Halloween treat, but this could nutella cheesecake mousse easily be done without the theme! Simply scoop or (even better) pipe the mousse into dessert bowls, top with some crumbs and then garnish with some fresh berries. Suddenly you have a sophisticated dessert!

 

nutella cheesecake
Print Recipe
5 from 1 vote

Halloween Nutella Cheesecake Mousse Dip Graveyard

This nutella cheesecake mousse is the perfect Halloween treat. 
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 455kcal
Author: Abbey Sharp

Ingredients

  • 1 1/2 cup heavy cream
  • 5 tbsp powdered sugar
  • 1 cup plus 2 tbsp Nutella
  • 12 oz cream cheese room temperature
  • 1/2 cup Oreo cookie crumbs
  • Halloween candies
  • Rectangle cookies to be tomb stones
  • Fruit for dipping

Instructions

  • In a large bowl, whip cream to soft peaks, then add in powdered sugar until combined. Set aside.
  • In another medium bowl, mix together the nutella and cream cheese until well combined. Set aside.
  • Fold some of the cream into the nutella and beat until combined. Gently fold the cream into the nutella mixture until well combined.
  • Line your wooden box with plastic wrap. Fill the box with the mousse and smooth it out to be level. Top with the cookie crumbs.
  • Decorate with the cookies and candies and serve with fruit for dipping.

Nutrition

Calories: 455kcal | Carbohydrates: 31g | Protein: 5g | Fat: 35g | Saturated Fat: 24g | Cholesterol: 86mg | Sodium: 172mg | Potassium: 213mg | Fiber: 2g | Sugar: 25g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 4, 2021. Published September 29, 2015 By Abbey Sharp 23 Comments

Celery, Pecan & Apple Arugula Salad with Cider Vinaigrette

This healthy light salad packs a punch with peppery arugula and finished with a flavourful cider vinaigrette. 
 
I had a massive batch of arugula in the fridge this week from a cooking demo I did and I was itching for an arugula salad.
 
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Honestly, holiday entertaining has got me stuck in a heavy food rut. After days of gravy and pie, I am dying for a good solid salad.

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Even at the holidays, when life is all about indulgence, arugula salad is one of my favourites because the peppery flavour helps cut through all the other richness on the spread.

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It’s not about calorie counting, it’s simply about giving the old palate a solid flavour break. Sometimes I just need something refreshing, green and light to wipe the slate clean between all those super gluttonous bites.

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This arugula salad does that and oh so much more.

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Why I love this Arugula Salad

It has a nice balance of flavours and textures with the mild crunchy celery, the sweet acidic apples, the peppery arugula and sweet pecans. The arugula salad also a great make-ahead dish that can sit while you worry about getting all the hot plates on the table at the exact same time. I get it, that can be stressful, you need all the salads you can get.

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And don’t just think this bad boy is limited to the holidays. It’s so simple and inexpensive to pull together that it can easily sass-up a casual mid-week meal. Honestly, this salad can make rice-a-roni look gourmet- trust me, I know.

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What are your favourite add-ins for arugula salad? What are your go-to holiday salads? Leave me a message below, I would love to hear your ideas and what has worked well in your home!

A pinterest image of salads with the text overlay \"Celery, Pecan, & Apple Arugula Salad with Cider Vinaigrette.\"
Print Recipe
5 from 2 votes

Celery, Pecan & Apple Arugula Salad with Cider Vinaigrette

This salad packs a punch with peppery arugula and is finished with a flavourful cider vinaigrette. 
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad
Cuisine: American
Servings: 2
Calories: 292kcal
Author: Abbey Sharp

Ingredients

Salad

  • 5 oz arugula washed and dried
  • 1 leaves head of celery and stalks sliced thinly on bias
  • 1 red apple thinly sliced
  • 1/4 cup candied pecans chopped

Dressing

  • 1/4 cup apple cider
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp grainy mustard
  • 1 tsp maple syrup or to taste
  • salt and pepper to taste

Instructions

  • Mix together the arugula, celery and apple in a bowl. Set aside.
  • Combine the apple cider, extra virgin olive oil, apple cider vinegar, grainy mustard, maple syrup, salt and pepper in a bowl.
  • Drizzle the salad with the dressing and top with the candied pecans. Serve immediately.

Nutrition

Calories: 292kcal | Carbohydrates: 27g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 389mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1731IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 1mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 4, 2021. Published September 16, 2015 By Abbey Sharp 18 Comments

Exercise for Weight Loss Mistakes & Myths- Is Exercise Making You Fat?

As a dieitian and an avid gym-goer, I get asked a lot of questions about exercise for weight loss. I’ve learned a lot through my own experience and the research and thought I would answer some of your burning questions.
 

Top Myth & Mistakes on Exercise for Weight Loss

 
 
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Myth: Cardio, Cardio, Cardio is the Best Way to Exercise for Weight Loss

 

It’s been drilled heavily into our brains like a child is taught the alphabet – exercise for weight loss is a simple energy equation. Expel more then you ingest, and voila- you drop a pants size. And technically, this should be true. There was a very interesting Randomized Control Trial which put participants through a carefully controlled caloric deficit using either exercise or diet. As science would suggest, they both lost the same amount of weight (7.5 kg over 3 months) and actually, the exercise-induced weight loss group lost 1.3 kg more from fat than the diet-induced group. So it works, right? Well, technically, yes, but we don’t live in a highly controlled lab with technicians carefully controlling each and every step we take and crumb that touches our lips.

Still, though, we love holding onto this notion, and every January we sign up for the latest exercise craze. Whether it’s Zumba, spinning, jogging or bootcamp, we go at it hard for 3 months, and then give up when the scale doesn’t seem to budge. Some of us may see few pounds lost at first, but it’s not long before we feel we’re spending our entire day on the treadmill and aren’t getting any closer to our goals.

If this sounds like you, you’re not alone. Despite the messages we often hear in the media and industry about the importance of exercise for weight loss, the research unfortunately is telling a slightly different tale.  Countless studies on school age children (like here, here, here) have shown little to no effect of physical activity on body weight or fat percentage. Meanwhile, the results of various studies on adults are dismal, at best. A meta analysis of 14 studies found that a 6 month and 12 month aerobic exercise program nearly yielded the same modest results (1.6-1.7 kg loss), suggesting that you may see a bit of progress in the first few months, but it’s quite likely you’ll soon plateau. Ugh…

Meanwhile, other studies (here, here, here) have found those who exercised more gained less weight over time than those who exercised less, but they still gained weight! Apparently, it’s actually not as easy as running on the treadmill all day. The problem with jumping into a cardio routine with the goal of dropping a dress size is that when the plan doesn’t pan out (and apparently, it often doesn’t), we give up on physical activity all together. And weight loss or not, that would be a grave mistake for our health (but you can read more on that below).

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So Why Aren’t I Losing Weight?

 

Wondering what may be slowing down your weight loss progress? I’ve compiled some of the possible culprits and top 5 mistakes people make to help you reap the maximum benefits from your exercise regime (and maybe even start to enjoy it!)

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Exercise for Weight Loss Mistake 1: “I just worked out, I deserve this treat and need to refuel”

 

Ah, yes. Thanks to a multi-million dollar fitness industry, we’ve been conditioned to believe that any activity needs to be compensated for with a special bar, shake or supplement.

Research (here, here, here, here) suggests that there are two types of exercisers- those who compensate for their exercise and those who don’t. I don’t think it’s that the compensators have a significantly higher physiological need for the extra calories- in fact, most research (here, here, here, here) shows that acute exercise can actually help suppress appetite, and the higher the intensity, the greater the suppression effect. I just believe that we have it in our heads that either we deserve some sort of “reward” for putting ourselves through an activity we hate, or that we need to “refuel” for healthy recovery.  In fact, a very interesting study found that when people view physical activity as unpleasurable “exercise”, they’re more likely to head towards the high calorie indulgent snacks afterwards compared to people who label their activity as “fun”. It would seem then that a change in attitude about being active and choosing activities you actually like is what may make the difference between being a “compensator” and a “non-compensator”.

Having said that, I’m not saying that your nutritional needs may not change when you’re taking on a new exercise for weight loss regime, but for casual exercisers, it’s common to overestimate the energy burned, and underestimate the compensatory energy consumed. News flash guys, going for a speed walk at 4.5 mph on the treadmill for 30 minutes, then rewarding yourself with an ice cream cone is going to result in a weight GAIN, not LOSS. In one fairly large study, it took participants about 90 hours of aerobic exercise to lose 1 lb! Yikes, that is not exactly motivating.

I bet that’s pretty shocking for a lot of you reading this. If you’re like most people, you likely tend to overestimate the calories you burn and underestimate the calories consumed. Not to be a Debbie Downer, but to put things in perspective, a 130 lb woman would need to do the following amount of exercise to compensate for eating these post-workout snacks.

Power Bar Harvest Bar -> 40 minutes of cycling at 10-12 mph -> 225 calories

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Image via MarxRunning

Powerade (600 ml)  -> 25 minutes of jogging at 5 mph -> 185 calories

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Image via Foxnews

Chocolate Chip Granola Bar (Kudos) -> 35 minutes of brisk walking at 3.5 mph-> 120 calories

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Image via Wikipedia

Booster Juice Banana Whey Protein Shake -> 50 minutes on the Elliptical trainer-> 425 calories

 

Image via QuooWay 

Now, that’s just to balance your energy output (exercise) with energy intake (diet). If you want to lose weight, you’re going to have to either exercise harder or longer, or skip that additional post-workout snack.

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Exercise for Weight Loss Mistake 2: “I just worked out, I’m going to sit on my ass all day”

 

While a lot of us overcompensate for our challenging work out with a decadent treat, others may be undercompensating in their general physical activity for the rest of the day. How many times have you done a tough spin class in the morning, only to collapse on the couch for the rest of the day with the justification that you “already were active” that day.

Well, research has shown that we do this all the time, and it may not even be a conscious thought at all. Non Exercise Activity Thermogenesis (aka. NEAT) has been studied fairly extensively and includes all of the energy you expend doing things other then purposeful calorie-burning exercises. Things like walking to work, fidgeting, dancing to music in the car, playing with your kids etc.

One study of people who did exercise for weight loss 6 times a week compared with those who exercised 4 times a week found the heavy exercisers compensated for their exercise sessions by significantly reducing their NEAT. In other words, they put all that extra time and effort into purposeful exercise (and probably didn’t enjoy it), and ended up expending less energy in total throughout the day then their friends who logged fewer hours in the gym.

Another study compared children’s schools with various amounts of scheduled Physical Education time. The kids whose schools offered more PE were less active when they got home, and the kids whose schools offered less PE were more active. In the end, they all had engaged in the same amount of daily activity. They call this the Activity Stat theory- the idea that something in our body keeps track of the activity we’ve done and speeds us up or slows us down to keep us in our happy range.

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Exercise for Weight Loss Mistake 3: “I need to cut a crazy amount of calories and carbs to lose fat”

 

The “weight loss” equation is a delicate balance of energy in and out that seems to work slightly differently for various people. If you try to cut too many calories too quickly, you’re metabolism may adapt and slow down. As a result, you’ll need to cut more and more calories to make a great enough deficit to see continual weight loss and even still, weight regain is common.  One of the possible explanations of this is related to thyroid hormones- the rise in Thyroid Stimulated Hormone (TSH) is inversely related to the thyroid hormone T3 and a high TSH and low T3 is linked with sluggish metabolism and obesity. One study found that severe caloric and carb restriction significantly reduced circulating T3, which again points to the possible side effects of severe dieting.

Exercise for weight loss (particularly strength training) is often prescribed as a way to prevent this (primarily through preserving fat free mass), but some research suggests that it may not be enough when restriction is too severe. A study that looked at participants in the Biggest Loser ranch showed that despite engaging in a heck of a lot of exercise to maintain lean muscle, the participant’s resting metabolic rate decreased by 789 calories/day on average. You may think this is expected when you’re losing a lot of weight, but in fact, this amount was 504 calories/ day more than what could be accounted for by the change in body weight and composition. The researchers concluded that the drop in metabolism during significant weight loss and dietary restriction probably cannot be fully mitigated by an exercise program. These participants also saw a significant decline in T3 levels and a rise in TSH, indicating that the change in thyroid hormone levels may be at least partially at play here.

So what’s the solution? Well, without getting into a rant on “set point theory” (aka. that your body has a preferred weight and will fight to maintain it) or HAES (Health at Every Size), I do think severe dietary restriction, especially in combination with a lot of exercise (which may require some additional nourishment), may be physically damaging (see Mistake 5 below). Clearly, it’s not going to make weight loss easy in the long term, and who want’s to spend the rest of their life in a constant battle with themselves?

This is all very preliminary research, but understanding the delicate balance involved in caloric restriction, and exercise is incredibly important if sustainable weight loss is desired. I’m definitely hoping to see more research in this area in the near future.

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Exercise for Weight Loss Mistake 4: “Cardio burns calories, so I’m going to spend hours walking on the treadmill and that’s it!”

 

If walking is what you can do, and you love it, then by all means, keep it up! But if fat loss if your goal, or you just want to cut down on the hours in the gym, then you may want to switch things up by including resistance exercises and possibly changing your cardio routine.

Research (here, here, here) suggests that when cardio is added to strength training, muscle growth (and therefore the potential for metabolic boost since muscle burns more calories at rest than fat) is compromised. In other words, you can “cut into your gains” as the fitness industry calls it. A large meta-analysis found the effect only in the lower body since the cardio (endurance) activity was primarily lower body dominated.  Getting into even more detail, it seems the declines are more dramatic in runners than cyclers, possibly because running causes greater skeletal muscle damage thanks to its contraction type (it is eccentric, while cycling is concentric).

Anyway, that doesn’t mean you should give up on cardio (or even running!) if you want to lose fat. Even if it does cause some set backs in strength, a combination of strength training and cardio does still does seem to result in greater fat loss than one or the other. The good news is that studies suggest (here, here, here) you can minimize the muscle-loss and therefore maximize your fat loss (and metabolism) by choosing high intensity interval training (rather than low intensity long state training).  When compared to low intensity steady-state training (like walking or even slow jogging for a long period of time), High Intensity Interval Training (aka. HIIT, ie. short distance sprints separated by short rest periods) has been shown to induce greater fat loss and a greater boost in metabolic rate following your exercise for weight loss session. In other words, you can spend less time in the gym for a more “desirable” body outcome.

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Exercise for Weight Loss Mistake 5: “Overtraining? No Pain, no gain! I’m going to run until I’m exhausted every-single-day.”

 

This point is really an extension of the last one, but I simply wanted to stress the importance of rest. Overtraining is a term usually used to describe the negative impact of excessive amounts of strength training without any time for rest. Without time for your muscle fibres to recover and rebuild themselves, you’re skipping out on the benefit of strength training- muscle growth! While our lungs don’t break down and need to be rebuilt after a cardio session, you can still overtrain from doing an excessive amount of endurance exercise, which can also result in muscle breakdown and therefore, slowed metabolism.

Some of the common symptoms of overtraining to look out for include :

-Feeling fatigued and drained of energy

-Headaches and body pains

-Low drive or motivation

-Less energy and performance during workouts

-Changes in menstrual cycle for women

-Injuries

Help your body recover from workouts by getting enough sleep, eating a well balanced adequate diet and taking a day or two off the gym. Trust me, it will do more good than harm.

Two people hiking.
 
What Exercise Is Good For

Hey, I know that may have seemed a wee-bit depressing but don’t give up on your exercise regime yet! It shouldn’t always be about doing exercise for weight loss. A good sweat sesh has countless health benefits that are so much more important than the number on the scale. Some of the cited areas in which exercise may play a role in include :

Relieving stress and anxiety

Boosting mood and reducing the risk of depression

Improving self-esteem

Slowing cognitive decline and reducing the risk of Alzheimers

Greater energy levels

Better productivity

Enhanced creativity

This wasn’t meant to be a bash-fest on exercise for weight loss. I’m an avid exerciser and whole-heartedly support regular activity. It’s simply about changing your perspective a bit to be about health, rather than weight, finding an activity you truly love, and engaging in amounts that make you feel good. 

Special Thanks to Olivia Cupido for her hard work on researching this topic!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 23, 2020. Published September 14, 2015 By Abbey Sharp 7 Comments

Best Buttertart Brownies

buttertart brownies

This indulgent dessert is combines my two fav desserts: brownies and butter tarts. 

A few months ago, I threw a dinner party with a few of my friends, Kyla and Matt, and created the messiest menu I could to test out my new-found-love, Cascade Platinum. One of my mad-hatter moments was to combine two of the messiest desserts I know- brownies and buttertarts. Yep I made buttertart brownies and they were pretty bad ass.

Buttertarts + Brownies = BEST Buttertart Brownies EVER

Warning- this is not one of my healthy living recipes. This is a full out splurge night recipe that is totally cool in moderation. That’s why I set the serving size to 16- the hope is that you won’t eat 8 of those 16 portions in one sitting. That’s the hope.

On their own, these buttertart brownies are in themselves super fudgy, chewy and decadent. They’re surprisingly not-to-sweet thanks to the 70% dark chocolate which is why they can totally handle the caramelized buttertart layer on top.

Have you ever thought of making buttertart brownies? What decadent dessert mash-up would you like to see?

Photo credit: Kyla Zanardi

buttertart brownies
Print Recipe
5 from 2 votes

Best Buttertart Brownies

This indulgent dessert is combines my two fav desserts: brownies and butter tarts. 
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 380kcal
Author: Abbey Sharp

Ingredients

Buttertart Layer

  • 3/4 cup dark corn syrup
  • 1/3 cup brown sugar
  • 2 eggs beaten
  • 2 tsp pure vanilla extract
  • 1 tbsp all purpose flour

Brownie Layer

  • 1 cup melted butter
  • 1 tbsp vanilla
  • 2 3/4 cup white sugar
  • 4 eggs
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups all purpose flour
  • 100 g 70% Dark Chocolate finely chopped
  • Icing sugar if desired

Instructions

Buttertart Layer

  • Preheat oven to 350 F and lightly grease a 9 x 13 inch glass baking dish.
  • Mix everything together thoroughly in a bowl. Set aside.

Brownie Layer

  • Combine the butter, sugar and vanilla in a medium bowl until combined. Beat in the eggs, one at a time until everything is incorporated.
  • In another bowl, sift together the salt, cocoa and flour. In two additions, mix the dry into the wet and stir until combined. Stir in the dark chocolate shards.

Assembly

  • Pour the brownie mixture into the prepared dish and smooth it out so that it’s as flat as you can make it. Top it off with the buttertart layer.
  • Bake in the preheated oven for about 40-45 minutes. Don’t bother with the toothpick test- the gooey buttertart layer will always be gooey and will give a false impression of doneness. Check the bottom of the pan for doneness and press the top to ensure it no longer giggles and is dry.
  • Allow to cool for a few hours until room temperature before slicing, dusting with icing sugar (if desired) and serving.

Nutrition

Calories: 380kcal
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated September 11, 2015. Published September 11, 2015 By Abbey Sharp 3 Comments

Dehydrator Dried Fruit – Healthy School Snack with Apples, Pears & Bananas

These house-made dried apples, pears and bananas make the perfect low calorie snack to keep you full between meals.
You’ve seen me dehydrate before like in my recipe for olive “soil” in a “garden” dip (don’t know what I’m talking about, check it out). Well, if you read the blog post you’d see what a pain in the ass it ended up being. I didn’t sleep because I was anxious about the oven being on all night, and it took about 24 hours. Yep. Actually. But after that, I really wanted to make dehydrator dried fruit.
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So for Christmas this past year, I put a dehydrator on my list. I didn’t really think anyone was going to get it for me, but apparently, Santa came through! Apparently he’s looking for more than milk and cookies next year. And apparently I would be making my dried fruit.

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I have been playing with my dehydrator quite a bit these days and love how easily it makes healthy, delicious work or school snacks. This would also be fantastic all on its own, or mixed with some toasted nuts and coconut for a refrigerator-free snack.

Here are some tips I learned with the dehydrator (though every machine may differ) that will make your dehydrator dried fruit even better.

dehydrated_fruit_recipe_5_of_8.jpg

Dried Fruit Tips

1) The thinner you slice, the more crispy bits you’ll get in your dried fruit or you’ll just get to your desired doneness faster. I recommend about 1/4”

2) Ripe bananas take the longest- about twice as long as the apple and pear. I’m not sure why, but I think it was because I used really ripe (almost at the end of their life) bananas. This made them super delicious though, so I didn’t mind the wait.

3) Separate the different fruits on different layers in case one is done before the others, you can just remove it while the rest continue to become dried fruit.

4) I added a sprinkle of cinnamon to my fruit before baking, but you can easily leave them plain or add whatever seasonings you’d like. I would like to actually try adding salt to my green apple because that’s my fiancé’s favourite snack.

5) I liked my dried fruit a bit chewy so that is reflected in the temperature and time I am recommending below. If you prefer a more crisp chip like texture, then you may want to play with increasing the temperature and/or time.

dehydrated_fruit_recipe_7_of_8.jpg

Nailed the dried fruit, now hopefully in the next few months- I will be sharing my thoughts on beef jerky!! Stay tuned!

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Print Recipe
4.50 from 2 votes

Home-made Dried Apples, Pears & Bananas

These house-made dried apples, pears and bananas make the perfect low calorie snack to keep you full between meals.
Prep Time10 minutes mins
Cook Time12 hours hrs
Total Time12 hours hrs 10 minutes mins
Course: Snack
Cuisine: American
Servings: 6 people
Calories: 150kcal
Author: Abbey Sharp

Ingredients

  • 3 bananas sliced 1/4” thick
  • 2 Granny Smith apples peeled and sliced 1/4” thick
  • 2 Pears peeled and sliced 1/4” thick

Instructions

  • Position the fruit on different drying racks not touching eachother.
  • Dry for the recommended amount of time based on your dehydrator. Mine is the Salton VitaPro, so I dehydrated at 130-140F for 12 hours for the pear and apple, or 18 hours for the banana. Enjoy!

Nutrition

Calories: 150kcal
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 23, 2020. Published September 10, 2015 By Abbey Sharp 3 Comments

Zucchini Noodles Stir Fry with Hoisin Asian Pork Tenderloin

It’s September. You’ve still got a bumper crop of zucchini kicking around perfect for making zucchini noodles, apples are showing up at the market for a buck a pound, and you’re desperate to get back on track with your eating after months of BBQ, beer and ice cream sundaes.  Well, that’s my reality, at least.
 
asian_apple_pork_tenderloin_4_of_8.jpg

So all that considered, I really wanted to come up with a low-carb healthy stir-fry, using my weeknight go-to protein, Ontario Pork Tenderloin.

asian_apple_pork_tenderloin_2_of_8.jpg

Often referred to as “the other white meat”, pork deserves a heck of a lot more respect than it’s given. Not only are many cuts of pork (like the tenderloin) comparable to skinless chicken breasts in terms of calorie and fat count, but Ontario pork farmers uphold the highest standards in food safety standards.  They are bound to regular animal care assessments for monitoring animal husbandry practices, a set of strict rules and regulations affectionately called the Pig Code of Practice.

asian_apple_pork_tenderloin_5_of_8.jpg

To help dispel some of the common myths about pork farming practices, Ontario Pork (a not for profit agricultural commodity association representing provincial pork farmers) has also created a bunch of quick interesting videos. You can learn about what pigs eat, how Ontario pork never contains added hormones, the “Pig Code of Practice”, how pigs are housed, inspections and vet visits and much more. It’s a great place to get a bit of background on the health properties of pork.

asian_apple_pork_tenderloin_1_of_8.jpg

 

Zucchini Noodles + Pork = Low Carb Heaven

With this recipe for zucchini noodles stir fry, I really wanted to play with the traditional pork and apple combination, adding a little Asian flare and my favourite low-carb, gluten free noodle-sub- zucchini noodles! I also added in some carrots, apples, bean sprouts and edamame for a little pop and flavour contrast in the stir-fry. The glaze I created is simply irresistible, and doubles as a sauce for the stir-fry zucchini noodles. It’s sweet, tangy, and deeply aromatic, but only takes a few simple ingredients to put together. Trust me, you’re going to want to start putting this stuff on everything!

 

So, the big question- do you have to brine? If you’re in a pinch, then no, you can skip the brine step. But pork tenderloin is so blessedly lean, that little bit of time in a brine (it’s only 2 hours!!) really does help keep the meat juicy while added a really irresistible sweet flavour.

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The result is a low fat, gluten free, low carb meal packed with protein, fibre and flavour- a perfect meal to get back on the healthy eating track this fall! Thank goodness for those zucchini noodles.

asian_apple_pork_tenderloin_8_of_8.jpg

Don’t you love zucchini noodles as a low carb bed for your protein? What are your favourite fall recipes with pork? Leave me a message below about some of your go-to meals!

Print Recipe
5 from 2 votes

Zucchini Noodles Stir Fry with Hoisin Asian Pork Tenderloin

These low carb zucchini noodles pair best with Ontario pork tenderloin for a lean source of protein. 
Prep Time2 hours hrs
Cook Time27 minutes mins
Total Time2 hours hrs 27 minutes mins
Course: Dinner
Cuisine: Canadian
Servings: 8 people
Calories: 340kcal
Author: Abbey Sharp

Ingredients

Brine:

  • 2 cups cider
  • 2 cinnamon stick
  • 2 tsp black peppercorns
  • 2 anise
  • 2 cloves garlic smashed
  • 3 tbsp kosher salt
  • 4 cups ice
  • 2 Ontario Pork tenderloins 1 lb each, trimmed

Glaze:

  • 6 tbsp apple butter
  • 2 tbsp hoisin sauce
  • 1 tsp fresh ginger finely grated
  • Juice of 1/2 a lemon
  • 1 clove garlic finely grated
  • 1/4 tsp 5-spice powder
  • 1 tbsp olive oil

Stir-Fry:

  • 1/4 cup apple cider
  • 1 tsp corn starch
  • 3 carrots spiralized into thin noodles
  • 3 large zucchini or 4 medium zucchini, spiralized into thin noodles
  • 1 apple spiralized into noodles
  • 2 cups bean sprouts
  • 1 cup frozen edamame shelled

Instructions

Brine:

  • In a medium saucepan, bring the cider, cinnamon, peppercorns, anise, garlic cloves and salt to a boil. Simmer for 3 minutes until the salt dissolves.
  • Turn off the heat and add in the 4 cups of ice. Allow to cool completely.
  • Once cool, add the pork tenderloins to a large re-sealable bag or container and pour the brine over top. Refrigerate for 2 hours.

Glaze:

  • Preheat oven to 425 F.
  • Mix together the apple butter, hoisin, ginger, lemon, garlic, and 5-spice powder.
  • After the two hours, remove the tenderloin from the brine and pat dry.
  • Add the olive oil to a large nonstick skillet and sear the pork tenderloin on all sides until evenly browned. Do not wipe or rinse out the pan.
  • Transfer the tenderloins to a baking sheet lined with parchment paper and brush with the glaze, reserving the remaining glaze. Cook until it reaches an internal temperature of 145-150 F, about 20 minutes.

Stir-Fry:

  • In a small bowl, mix together the apple cider and corn starch until dissolved.
  • Return the large nonstick skillet to the burner over medium high heat.
  • Add the carrots and cook for 2 minutes.
  • Add the apple cider mixture and the remaining apple butter glaze to the pan and cook on high until the mixture thickens, about 2 minutes.
  • Add in the zucchini noodles, apple, bean sprouts and edamame and toss to coat in the sauce and lightly cook the noodles.

Assembly

  • Divide the noodles between 8 plates.
  • Slice the pork tenderloins into 1/2 inch pieces and fan on top of the noodles. Enjoy!

Nutrition

Calories: 340kcal

Disclaimer: This recipe was developed in paid partnership with Ontario Pork, however, as always, all opinions are genuine. Οntario Pork plays a role in many areas, including research, government representation, environmental issues, consumer education, human nutrition and food quality assurance. For more information visit Ontario Pork’s website at http://www.ontariopork.on.ca/.

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 8, 2019. Published September 8, 2015 By Abbey Sharp 13 Comments

Benefits of Probiotics & Best Fermented Foods Recipes

benefits of probiotics

Fermented foods have been used for centuries by cultures all over the world and now they’re making a serious comeback.  Pickled, fermented, and preserved foods are showing up on the best menus, being touted as superfoods, and receiving praise from a wide range of food and nutrition experts.  But what’s so great about the humble pickle? Aside from allowing us to enjoy foods during all seasons and adding a distinct delicious flavor, fermentation offers the benefits of probiotics!

My Mango Kombucha Margarita

What the Heck is Fermentation?

Fermentation is the chemical breakdown of a food product by converting sugars to acids, gases, and alcohol.  Thanks to this process and the bacteria that make it possible, we get yummy foods like yogurt, olives, sauerkraut, kefir, pickles, miso, tempeh, tofu, kimchi, kombucha, sour cream, beer and wine.  We also get probiotics or ‘good’ bacteria, which are responsible for exerting all the health benefits.  Not sold by the idea of eating bacteria?  No need to fear, our digestive systems are already filled with all kinds of creepy crawlers, so the more good bacteria we consume, the more our bodies can use it to keep us healthy.

What are the Benefits of Probiotics?

As always, research is ongoing in this expanding field, but here’s a quick roundup of some of the benefits of probiotics:

1) Bacteria present in fermented foods can help alleviate symptoms of lactose intolerance through their galactosidase activity (that’s the enzyme missing in those with lactose intolerance). Also, fermented dairy products like yogurt and kefir have lower lactose contents, allowing those with lactose intolerance to enjoy them in small amounts.  They also have higher concentrations of vitamins such as B12, K, folate and riboflavin- bonus!

2) Preliminary research has shown that probiotics can lower serum cholesterol and blood pressure, therefore helping reduce risk of cardiovascular disease.  How this happens is still not clear and more research is needed.

3) Since the intestinal tract has such a large role in the immune system, filling the gut with helpful bacteria helps regulate immunity.

4) Probiotics can be used to treat inflammation as a result of inflammatory bowel disease or inflammatory bowel syndrome (IBS).

5) Fermented foods are often easier to digest because the fermentation process breaks down compounds referred to as ‘anti-nutrients,’ which humans cannot easily breakdown themselves.

6) Fermented foods have been found to alleviate constipation and keep things moving smoothly.

7) When good bacteria binds to the urinary and intestinal tract, there’s less space for bad bacteria to do so, preventing bacteria such as E. coli from colonizing in the body.

Now you know the benefits of probiotics. I’m sure you know how to sip wine and snack on pickles, but what are you supposed to do with miso, kombucha and tempeh?! I’ve got you covered.  Here are some great recipes to get you started with fermented foods:

Best Fermented Foods

Love & Lemons – Ginger Kombucha Cocktail

Oh My Veggies – Mango Tempeh Lettuce Wraps

Sprouted Kitchen Miso Slaw with Tofu

The Colorful Kitchen Sauerkraut Kale Chips

Smitten Kitchen Swirled Berry Yogurt Pops

Smitten Kitchen Roasted Asparagus with Almonds and Yogurt Dressing

Ready for another bonus?  Making your own preserved and canned foods is a simple task you can do in your own kitchen.  In fact, it may be a better idea since many commercial products are not actually fermented but rather, just doused in vinegar.  Also, a lot of commercial food safety practices have the potential to kill all that beneficial bacteria. There are many types of fermentation, but the basic recipe for preserved foods is to completely submerge (no air!) any vegetable or fruit in salty brine with your choice of seasonings, seal the jar and let it sit.  Other fermented foods like yogurt and kombucha require a starter culture, which you can buy, or just use some of the existing product to start off the process. Here are some DIY fermentation recipes to bring out your inner food chemist:

My New Roots – Kimchi

Live Simply – Homemade Crockpot Yogurt

Love and Lemons – Any Vegetable Pickles

Live Simply – Berry Lemonade Kombucha

Natasha’s Kitchen – Sauerkraut

Are you convinced by the benefits of probiotics? Have you ever tried your own home fermenting? Leave me a comment and tell me about your favorite fermented foods!

Contribution by AK Taster: Olivia Cupido

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated September 4, 2015. Published September 4, 2015 By Abbey Sharp Leave a Comment

Foods That Cause Gas (What to Avoid on Date Night)

As a Dietitian, I get lot of my friends asking me some pretty serious questions about foods that cause gas and their bowel movements (BMs in the dietitian world). I’m sure I also have a lot of followers reading or watching at home who would love to ask me about their BMs and gas but are just too embarrassed to tweet their intimate questions to me for the twittersphere to see. I get it, y’all. That’s why I decided to answer your questions anonymously for the world to learn from on Youtube. Welcome to Toilet Talk. Let’s get personal.

Here’s one of my first questions from a friend.

Dear Abbey,
I’m going on a big date at a fancy restaurant, and may end up at my date’s house afterwards, what are foods that cause gas and what should I avoid?
– Gassy Gary

 

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Hey Gassy Gary,

Don’t worry- I’ll make sure your date isn’t a total stinker. There are a lot of foods that cause gas that we should address.

First off, steer clear of the fizzy beer, champagne, pop or sparkling water and never drink with a straw. Carbonation (aka. bubbles) tends to get trapped in your belly as gas, and straws make you gulp air (air = gas). All that air needs to come out one end or the other, right? This is a big one in terms of foods that cause gas.

A glass of beer, foamed over.

Second, when you’re choosing your meal, steer clear of really fatty fare like rich sauces, cheesy casseroles and high fat cuts of meat which can delay stomach emptying and make you feel bloated and full. These foods cause gas EVERY-TIME. Also, avoid notoriously gassy vegetables like broccoli, cabbage and kale, or at least ensure they’re cooked instead of raw. Cooking can help to soften some of the tough fibres, making them a lot easier for your body to digest.

A close up of a piece of broccoli.

Third, at dessert, you may want to steer clear of high fructose fruits that are harder to digest like apples, peaches and pears. Try fruits like bananas, most berries and kiwis. Also, opt for a dairy free option if you think you may be lactose intolerant. These are foods that cause gas for people who can’t digest them.

A bunch of ripe bananas.

Finally, on your way back to your dates place, resist the urge to freshen your Caesar salad breath with sugar free mints or gum.  Not only does chewing and sucking cause you to swallow air, but excess sugar alcohols can also cause bloating and gas in some people.

A packet of gum.

Do you find there are foods that cause gas? More of a visual person? Be sure to watch my YouTube video below and don’t forget to subscribe, like and comment!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated August 12, 2019. Published September 1, 2015 By Abbey Sharp 1 Comment

Banana Peanut Butter Chocolate Muffins – Gluten Free & Healthy!

gluten free peanut butter chocolate muffins

Muffins scream back to school for some reason to me. It’s probably because I used to eat chocolate muffins every day in high school for breakfast, lunch and dinner.

peanut_banana_muffins_18_of_18Aside from the smell of muffins, back to school smells like new shoes, crisp book pages, autumn leaves, and anxiety. Just me? Oh, then, ignore that last one.

peanut_banana_muffins_10_of_18Regardless of your general mental well-being, September is usually accompanied by a new found wave of energy to start things off on the right foot, and that includes our eating habits, too.

peanut_banana_muffins_5_of_18Some of us have spent the past 3 months mowing down on hot dogs, and cold beer, so we may be feeling a wee bit motivated to whip our buns into a bit of a healthy eating routine.

peanut_banana_muffins_17_of_18These gluten free dairy-free muffins satisfy every peanut butter/banana/chocolate lover (this girl!), yet are surprisingly low in sugar and incredibly satisfying. OMG I am a sucker for all kinds of chocolate muffins.

peanut_banana_muffins_12_of_18Seriously, you eat one of these, and you can get through any painfully long lecture, exam, or after-class trip to the gym.

peanut_banana_muffins_13_of_18I came up with these peanut butter chocolate muffins to take with me to the cottage where I knew I would be visiting my sister who tries to keep gluten free. Lets just say, we had 24 muffins on the way up to the cottage (okay, maybe 23 because I had to taste the final batch before serving them), and about 18 of them by the time we arrived.

peanut_banana_muffins_8_of_18Traffic got the best of us, and after I gave my fiancé one peanut butter chocolate muffin to “tie him over”, he consistently kept asking for more and more. And no, he had no idea they were gluten free. That’s how delicious these bad boys are.

peanut_banana_muffins_14_of_18If you visit my video here below, you’ll learn a few things about using coconut flour in your baked goods like these PB chocolate muffins.

peanut_banana_muffins_3_of_18First of all, you will always need to up the amount of liquid and eggs in your recipe, and reduce the amount of flour it calls for significantly. It can take a bit of trial and error, but this recipe totally nails it.

peanut_banana_muffins_9_of_18These banana peanut butter chocolate muffins are moist, really peanut buttery, sweet, and incredibly satisfying- a perfect treat for packing in your lunch box for school or work. It’s a miracle that they’re gluten free- but they are!

peanut_banana_muffins_11_of_18Don’t you love peanut butter chocolate muffins? What’s your go-to school or work snacks? Leave me a message below and I’ll come up with a healthier version!

A pinterest image of muffins with text overlay \"Gluten Free Chocolate Peanut Butter & Banana Muffins.\"

gluten free peanut butter chocolate muffins
Print Recipe
5 from 2 votes

Banana Peanut Butter Chocolate Muffins

These gluten free dairy-free muffins satisfy every peanut butter/banana/chocolate lover, yet are surprisingly low in sugar and incredibly satisfying.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Snack
Cuisine: American
Servings: 24 Muffins
Calories: 260kcal
Author: Abbey Sharp

Ingredients

  • 1 1/2 cups ripe mashed bananas about 4
  • 1 1/2 cups natural peanut butter
  • 6 tbsp honey
  • 6 tbsp brown sugar packed
  • 1 tbsp vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 3 eggs beaten
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/3 cup coconut flour
  • 1 cup gluten free rolled oats
  • 1/4 cup mini dark chocolate chips

Instructions

  • Preheat oven to 350 F. Grease or line two 12 –count muffin tins.
  • Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.
  • In another bowl, mix the salt, baking soda, powder, flour and oats.
  • Gently fold the wet into the dry ingredients. Using an ice cream scoop, portion the batter into the 24 muffin tins. It should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out with only a few crumbs on it.
  • Carefully remove the muffins from the tin and allow to cool on a cooling rack. Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat.

Nutrition

Calories: 260kcal
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

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