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vegan loaf

Chocolate Zucchini Banana Bread | Vegan + Gluten-Free

January 15, 2023 By julia

Harvest season around here means ZUKES are flowing out of every corner.

This chocolate zucchini banana bread is THE recipe to put those zucchinis to use… Hidden veggie nutrition in a delicious chocolate loaf.

YES, PLEASE.

No eggs, no dairy, no problem.

I even added in some Love Complement whole food protein powder.

Love this stuff!

First, I’ll say: You can get enough protein on a plant based diet without protein powder! But, if you’re not eating a variety of plants, and enough calories in general, or if you’re training or growing or aging, it doesn’t hurt to add a bit of protein powder to your life.

This one is my fave because it’s 5 whole food ingredients (no isolates), no fillers, no sugars, and comes in a biodegradable bag.

Check it out here.

You can use the code ‘hookedonplants‘ for a discount (I get a slight kick back if you do so, and you also get 10% off). I love this company for the quality and effort they put into transparency! I also take their daily essentials (everyday).

You could also add some organic Stay Wyld medicinal mushroom powders to this too! I add my mushie powders to everything possible.


 
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3.5.3226

Chocolate Zucchini Banana Bread
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 8
A delicious loaf packed with nutrition. Vegan, gluten free, easy and YUM.
Ingredients:

Dry Ingredients:

  • 2 cups oats (use gluten-free if celiac)
  • 1/4 cup cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 pinches salt
  • 2 tsp cinnamon
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount!)

Wet Ingredients:

  • 1 ripe banana
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1/4 cup plant milk (using Earth’s Own Vanilla Oat)
  • 2 cups grated or thinly sliced zucchini

Optional (not really optional, just do it):

  • Vegan Chocolate Chips
  • Stay Wyld Mushroom Powder! I added 2 tsp of Reishi powder (use Julia10 for a discount)

Instructions:

  1. Pre-heat your oven to 350F
  2. In your food processor, add all dry ingredients and blend until it’s a flour consistency.
  3. Add all wet ingredients to your food processor and blend until smooth.
  4. Add in choco chips and pulse a few times.
  5. In a parchment-covered loaf dish, pour the batter.
  6. Bake for 35 minutes.
  7. Slice it up and devour.

If you make this, post on Instagram and tag @hookedonplants

Filed Under: Breakfast, Gluten Free, Oil Free, Recipes, Snacks, Uncategorized Tagged With: hooked on plants, loaf, vegan loaf

Easiest Walnut Banana Bread | Vegan + Gluten-Free

January 10, 2019 By julia

When the aroma of ripe nana’s starts to creep out from the kitchen, that’s when you know it’s time to transform those yellow thangs into everyone’s favourite type of bread…Walnut Banana Bread!

My goal for this banana bread was to go from a bowl of spotty bananas to a delicious bread as easy and quickly as possible.

Eat it for breakfast.

Pack it for lunch.

Warm it up for dessert.

Sometimes life calls for a cup’ o’ tea and a loaf of ‘nana bread.

So, when it can be pretty dang healthy for you, I’d consider that a life WINNING situation.

I’ll stop talking now. Make this and devour!

5.0 from 1 reviews
 
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3.5.3226
Walnut Chaga Protein Banana Bread | Vegan | Gluten-Free
Recipe Type: dessert, snack
Author: Jules
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 8
Possibly the easiest banana bread you’ll ever make with incredibly dense deliciousness!

Ingredients:

Wet Ingredients:

  • 4 bananas
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ⅛ cup coconut oil
  • 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water, let sit for 5 minutes)

Dry Ingredients:

  • 2¾ cups oats, gluten-free if needed
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount)
  • 2 tsp Chaga Powder
  • 1 tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts
  • ½ cup raisins
  • ½ cup vegan chocolate chips (optional, but why wouldn’t ya?)

Topping:

  • 1 banana, halved lengthwise
  • 6-8 walnuts
Instructions:
  1. Pre-heat oven to 350°F
  2. Line your loaf baking dish with parchment paper.
  3. First, blend your oats into a flour, then pour into a big bowl.
  4. Add the rest of the dry ingredients to the oat flour and stir until combined.
  5. Put all wet ingredients in your blender, blend until smooth.
  6. Pour the wet ingredients into the dry and mix until combined.
  7. Pour the mixture into your loaf pan (either a medium sized one or 2 small ones). Fill it up almost all the way to the top.
  8. Place the halved banana on top with a few walnuts.
  9. Bake for 50 minutes.
  10. Let cool a few minutes before removing to a cooling rack.
  11. Enjoy! (Maybe with some of this jam!)
  12. To store, put it back into the loaf pan and cover it with tinfoil, or reusable vegan wax wrap (not affiliated, but can’t stop using these!)

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more plants in your life:

Sign up for the 80/20 Plants app!

Filed Under: Dessert, Gluten Free, Recipes, Snacks, Uncategorized Tagged With: banana bread, easiest banana bread, easy banana bread, easy bread, gluten free banana bread, hooked on plants, lunchbox idea, plant based bread, vegan banana bread, vegan bread, vegan dessert, vegan loaf, vegan lunch, vegan lunchbox, vegan snack, walnut banana bread

Apricot Butternut Squash Lentil Loaf | Vegan | Oil-Free | Salt-Free

December 15, 2016 By julia

With Christmas is just around the corner, the best way to show your love to your family and friends is through their taste buds.

img_3308

Welcome, lentil loaf.

It’s sweet and savoury, packed with plant nutrients, and a mouth-watering replacement for the usual meaty main on the plate.

Roasted butternut squash, nutritional yeast, flax meal and oat flour hold this baby together, and a maple-y, molasses glaze tops it right off!

img_3305

Who says Christmas has to be about guilty indulgence? This lentil loaf will benefit your bod, yet taste comforting and decadent.

Impress your family with a vegan main for Christmas dinner. Be a rebel and switch up the tradition 😉

You can make this ahead of time and throw it into the freezer once it’s cooled. Just de-thaw by letting it sit in room temperature for at least 1 hour (or in a pool of warm water in the sink for 30 minutes), then bake again at 350 degrees F for 20 minutes or so.

img_3299

Benefits:

–Lentils are one of the most healthy ingredients in the world. They’re packed with antioxidants, lower cholesterol and have anti-inflammatory effects. Eating these morsels and any other plant foods help protect the skin and ward off wrinkles too.

–Butternut squash is low in fat, high in fibre and high in beneficial plant carbohydrates. Plus it does wonders for immunity, and bone health.

–Apricots protect against free radical damage and inflammation. They also help your eyesight with all that vitamin A.

–Salt-free and Oil-free! Salt leads to water retention, which leads to bloating, a puffy face, and water weight. Go without it for a week and see if you notice a difference! Oil is a fat, packed with calories, and zero fibre. Even if it is said to be ‘health promoting’, it is still a processed ingredient that will aid in weight gain.

img_3307

Serves: 8-10

Time: 1 hour 30 minutes

Ingredients:

Loaf:

  • 1 cup green lentils uncooked
  • 1/2 cup pumpkin seeds
  • 1/2 cup walnuts chopped
  • 1 cup butternut squash, chopped in 1 cm cubes
  • 1 cup carrot, grated
  • 1 cup apple, grated
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup vegetable broth (or water)
  • 8 dried apricots, diced
  • 3 tbsp flax meal
  • 1/2 cup oat flour
  • 1/2 cup nutritional yeast
  • 6 sprigs-worth of fresh thyme, de-stemmed
  • 1 tbsp oregano
  • 1 tsp tarragon
  • Dash of pepper

Glaze:

  • 1/4 cup molasses
  • 1/2 cup  ketchup
  • 2 tbsp dijon mustard

Directions:

  1. Pre-heat oven to 325 degrees F
  2. Cook lentils according to package
  3. Spread pumpkin seeds and walnuts on cookie sheet, then toast in the oven for 8 minutes
  4. Turn oven up to 350 degrees F
  5. Roast butternut squash for 20 minutes
  6. While squash is roasting, heat a pot to medium heat
  7. Oil-free sautéing time. Add onions to pot, and stir until you see browning/caramelization on the bottom (about 5 minutes). Then add garlic and saute for another 30 seconds. Add 1/4 cup vegetable broth (or water) to deglaze the pot. The onions and garlic should have a brown tinge to them
  8. Add carrots, celery, apple, tarragon, oregano and black pepper to pot. Let simmer 10 minutes
  9. In food processor, blend 1/2 cup of the roasted butternut squash with 3/4 cup of the cooked green lentils. Once blended smooth, add in flax meal, nutritional yeast, oat flour, and thyme. Blend until smooth again
  10. Transfer blended mixture to the pot. Add pumpkin seeds, walnuts and apricot. Mix together well
  11. Line a loaf pan with parchment paper (leave some out along edges so you can use it as handles to pull out loaf when it’s done)
  12. Press loaf mix evenly into the pan
  13. Make the glaze: Mix together all ingredients in small food processor, or in a small sauce pan on low heat (this will help the molasses mix together)
  14. Use spatula to spread the glaze over the loaf evenly
  15. Bake for 45-50 minutes in the 350 degree F oven
  16. Let cool 5 minutes, then move from the pan onto a cooling rack.
  17. Enjoy with your favourite sides! Vegan mashed potatoes coming soon!

Play by play:

Toastimg_3282 Simmerimg_3283 Grateimg_3284 Roast & BLENDimg_3286

img_3287
Miximg_3291 Pressimg_3292

Then Glaze & Bake!

 

Filed Under: Dinner, Recipes, Thanksgiving, Uncategorized, Winter Tagged With: apricot lentil loaf, butternut squash loaf, christmas dinner, gluten free, lentil loaf, oil free, salt free, vegan, vegan christmas, vegan loaf

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welcome-julia-murray

Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

Your non-preachy, vegan & fitness corner.
〰️ not a typical curated IG feed 〰️
Here to help:
Eat plants, move & love yo’self.
Olympian | RHN
Ebook⤵️

Jules
Whistler vegan catering shoutout! ⤵️ Marie-Ch Whistler vegan catering shoutout! ⤵️

Marie-Christine of @nakedsprout and her team rocked it for my beautiful cousin & bride to-be @karlimur meet and greet! 

If you’re looking for vegan catering in Whistler… shoot MC a DM 🎉
Local vegan biz shoutout! ⤵️ This carrot cake Local vegan biz shoutout! ⤵️

This carrot cake was a hit from Chantelle at @y_g_ki 🎉 

She makes super delish cakes & cookies to order. 🤤 

Order before Thursday, pick up at @alpinecafewhistler.

Happy Birthday Mandy 🎂 
Pizza party & carrot cake extravaganza: 
Don’t forget your moustache. 

#supportlocal #localbusiness #whistlervegan #veganwhistler #vegancake
Tell me your fave vegan cookbooks! @ohsheglows is Tell me your fave vegan cookbooks!
@ohsheglows is the ‘OG and never disappoints. 

Peanut Yam Stew created by my 6-year plant-based mama. 

🤤
We all have that friend. @zakxtez are quite obse We all have that friend. 

@zakxtez are quite obsessed with @virchewdogs 🌱 food. 

Zak’s just a bit cooler about it.
Tez has no filter. 😜

Zak’s thrived as a vegan dog for 5 yesrs now…and Tez? 
She’s energized to the moon on the plant protocol over the last 6 months 🎉 

#vegandog #rescuedogs #veganfood
Drop in the comments: a place you go that makes yo Drop in the comments: a place you go that makes you feel FREE. 

Best travel spot? 
Or maybe theres a time & space in your day to day that brings you that feeling?

….

Here’s your reminder to make the time to go there.
4 pillars of veganism ⤵️ 1️⃣ Animals 2️ 4 pillars of veganism ⤵️

1️⃣ Animals
2️⃣ Environment 
3️⃣ Health (longevity & disease prevention & microbiome diversity)

and the 4th pillar?

4️⃣ PERFORMANCE: 
Countless athletes use the plant-based diet as their secret sauce for next-level endurance & performance, reduced inflammation, faster recovery, and longer athletic careers 🎉 💪

INSPO:

Have you watched the @gamechangersmovie yet?

A quick list off the top of my head of vegan athletes to follow…
 @nomeatathlete_official @torre.washington @badassvegan @fitveganchef @dr.matthewnagra @simonhill @brendanbrazier @switch4good @patrikbaboumian @lightningwilks @tiablanco @plantbasedathleteorg @richroll @lewishamilton @carl_lewis_official @morganmitch @djokernole @leilanimunter @plantbuilt @highsteph @koyawebb @sexyfitvegan @samshorkey @reallylovevictoria @jules_pro_figure @ktfitnessco @fitvegancoachingcom @nimai_delgado @biancataylorm @cp3 @kyrieirving  @scottjurek @nick.s.schafer @k1ngkyrg1os @smalling @hectorbellerin @simnettnutrition @meatfreemarialee @veganbodybuildingandfitness @veganolympian @veganbodybuilding @naturallystefanie …. The list goes on and on…

📖 Have you read the NYTimes bestseller: 
The Plant Based Athlete? 

If you’re a vegan athlete, would love for you to share the benefits you’ve felt! ⬇️
🌱 SKIN LOVING TIPS ⤵️ From a simple is bet 🌱 SKIN LOVING TIPS ⤵️ 
From a simple is better, 30 somethin’, long routine avoiding kinda gal…who wants to support elastin & boost collagen 🤷‍♀️ 

I’ve had an interesting relationship with my skin, especially in high school. 
Did so much to try to manage it…accutane…birth control pills.👎🏼

The biggest skin game-changer for me was going vegan 7 years ago & ditched the dairy especially. 
My skin was NOTICEABLY less inflamed (no more hormones coming from my food). 

I’m not ‘use a million products’ kinda gal, but now at 34, I guess it’s time to start giving a little extra attention to the skin care regime 😆 

🌱 Lifestyle tips + products I’m loving right meow 🌱

#1: nutrition: eat whole plant foods packed with fibre & water content. Minimize the processed foods & sugar. Focus on plant protein from legumes, organic soy, seeds (add a little @Complement Chocolate Protein to your lattes)

#2: support your gut: focus on 🌱 diversity, fermented foods, and add pre-biotics and postbiotics to your life (love @Complement Gut Nurture)

#3: greens: pack your smoothie with as much as possible, top everything with sprouts, add a greens powder to your life (most potent: @complement Daily Greens)

#4: antioxidants! From plants, especially berries. Amp it up with functional mushrooms (hello, @staywyldorganics)

#5: nutrient support: take these 8 skin & hair-supporting essentials (B12, vegan D3, K2, zinc, selenium, magnesium, DHA/EPA omegas, iodine…all in @complement’s daily vegan minty multi) 

#6: creams & things:
I’m a new, huge fan of @puritywoodsinc Dream, Eye,Night Creams, and Elastin Serum. 
Created by vegans at the @art_ofantiaging. 
They use Maple Leaf and other amazing organic plant organic ingredients specifically for skin elasticity and collagen production support. 
And, oh my lawwwrd it smells so fresh & citrusy 👌 My skin is feeling noticeably smoother after a month of this!
Also: algae face mask… slap the ocean on the face with @beauty.botanics made by local, Ahnnabelle 💕

#7: stress less & sweat more: every day

❥❥❥ Discounts ❥❥❥
Links in bio
Code ‘hookedonplants’:
Creams, mask, essentials and mushrooms.

Tell me your skin regime! 
Tips cont. in comments …
3 steps to evolving as a human ⬇️ 1) Listen f 3 steps to evolving as a human ⬇️

1) Listen for that voice inside your head…
2) When it says ‘I don’t think I can do that’ or
‘That freaks me out’ or
‘I’m not (strong/smart/confident) enough to make that happen’ …
That’s your sign to move closer, to jump right in & embrace whatever it is that’s scaring you.
3) Do the thing

Surprise yourself with what you’re actually capable of. 

This is just one of many slices of golden quotes from an interview with my incredible Grandma, Joyce. 

‘Constant learning about one self, constant. 
If only I had only known I could do that, if only I had the confidence, I might have made a few difference choices … we really don’t know until it happens. 
You can surprise yourself. 
You can find abilities you didn’t know you had.‘

Joyce 💕 what a gem. 

Working towards this every day, just a little. 

Maybe you are too? 

What’s the last thing you did that pushed you out of your comfort zone?
Back to School Sneaky Greens Adventure Ballz: 

I’ve relied on these ballz for festivals, 5+ hour mountain bike rides, weekend camping trips, to bash afternoon cravings…and they’d be PERFECT for that back to school lunch box. 

 
🌱These babies are packed with nutrients + they keep their shape and travel like heroes!

Makes: 30 balls

INGREDIENTS:
* 20 medjool dates 
* 1/2 cup oats
* 1/4 cup hemp seeds
* 1/4 cup sneaky greens! (@Complement Daily Greens Powder: broccoli sprouts, moringa, spinach, barley grass and chlorella)
* 1/3 cup Chocolate Protein Powder (@Complement makes the cleanest!) 
* 1/8 cup @staywyldorganics Mushroom powder (5 functional mushrooms)
* 1 tsp vanilla 
* 1/2 cup shredded coconut

→ Complement & Stay Wyld discount: use ‘Hookedonplants’) 
 Links in bio! 
DIRECTIONS:
1. Process oats to a flour in food processor, then blend in your superfood powders (greens, mushrooms, protein).
2. Add dates and vanilla to the dry mix and pulse/blend for 20 seconds, until a large ball forms
3. Spread coconut shreds on a plate
4. Shape date mixture into small balls with wet hands and drop them onto the plate (a few at a time). Shake the plate so the balls get coated with coconut shreds.
5. Once the balls are all shaped and coated, store them in the fridge  or freezer, and they’re ready to pack + go.

TIP: If they’re not staying together just add 1-2 tsp of water to the mix and shape again.

#vegansnack #backtoschoolsnack #backtoschool #healthysnack
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