Trimarni Coaching and Nutrition

I don't know how it happened (since I am known to be a monkey when it comes to banana) but somehow we ended up with 4 extremely ripe bananas on our counter last week. Since the bananas were too ripe for my liking and I don't like to waste food, I decided to make banana muffins - with a chocolate twist. This recipe was super easy and quick and you likely have all of the ingredients at home. So the next time you find yourself with 4 spotty brown bananas, be sure to refer back to this recipe so that you can yum over your delicious homemade chocolate chip muffins. Enjoy! INGREDIENTS 4 medium-sized ripe bananas 1/4 cup melted butter (cooled) 1/4 cup applesauce 1 egg 1 tsp vanilla 1/2 cup shredded carrots 1 tsp baking soda 1 1/2 cup all purpose flour 3/4 cup Ghirardelli chocolate premium baking chips 60% cacao bittersweet chocolate 1/4 cup chopped walnuts DIRECTIONS Preheat oven to 350 degrees.  Grease your muffin tin Peel bananas and place them in a bi...

Pomegranate smoothie 1/3 cup pomegranate seeds 1/2 large orange (without peel) 1 large celery stick (chopped) 1/2 large banana (very ripe) 1 tsp ginger chopped 1 tbsp chia seeds 1/2 cup  milk 1/3 cup greek yogurt (Fage 0% plain) Small handful spinach 1 tsp cinnamon ~25g protein powder 10 ice cubes water to meet consistency needs. 1. Blend ingredients for 90 seconds to make a smoothie meal that is thick enough to eat with a spoon.  Zucchini pomegranate banana bread 2 bananas (very ripe), mashed 1 egg 1 tbsp olive oil 1/4 tsp salt 1 tbsp vanilla extract 1/3 cup skim milk Pinch nutmeg Pinch all spice 1 tsp cinnamon 1 cup zucchini (shredded) 1 cup pomegranate seeds. 2 tbsp white sugar 1 tsp baking powder 1 cup oat flour 1. Preheat oven to 350 degrees. Spray two 8 x 1 1/2 inch pans with non stick spray. 2. Combine all ingredients except flour and mix well. 3. Add the flour until evenly combined. 4. Pour batter in one pan until 3/4th filled. Pour leftover batter ...