This is one of my favorite things to make when I do weekly meal prep. I bake a loaf of "power bread" as I call it, and eat a slice a day throughout the week after a good gym session. It is so simple to make, and is great for when you're craving something sweet.
- 2 ripe bananas (very ripe)
- 3 egg whites (beaten until stiff peaks form)
- 3/4 cups Gluten-Free flour or almond flour is you're Paleo
- 7 oz plain Greek yogurt
- 1 cup protein powder (I like 100 Calorie Muscle Milk)
- 1/2 nut milk (unsweetened)
- 1/4 cup truvia
- 1/2 - 1 cup chopped Pecans or Walnuts
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- Coconut oil for greasing the loaf pan
Preheat oven to 375 F
In a medium mixing bowl whisk egg whites until stiff peaks form, then fold in the protein powder.
In a separate small bowl mash bananas until they are the consistency of pudding.
In a large mixing bowl, combine the flour, Baking Powder, and Baking soda, then add in the yogurt, nut milk, Truvia, and pecans. Once incorporated, fold in the egg whites and protein mixture.
Grease an medium loaf pan with coconut oil (I like the spray) and add the bread mixture to the pan, evening out the top.
Bake uncovered for about 35-40 minutes, until toothpick comes out clean. Depending on where you live, you might have to add 5-10 minutes of baking time to make sure it is cooked through.
Let rest and then store in a ziplock bag in the fridge.
This bread is dense, and I like to replace either a protein shake or large snack with a slice after my workouts, or as a power breakfast.
I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured. There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.
My passion for cooking came from those summers.
After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.
In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.
Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.