Isagenix Banana Bread

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“Whaaaat?” You say, “I thought Isagenix was that weight-loss-shake-it-all-up programme.”

“Yeah,” say I, “Well, there’s more to a shake that a wiggle of the hips.”

And at this moment I get on my feet, and break into a verse of  “Do the hip shake” as I shake dem hips! Yeah baby!

One slice of this banana bread has a modest 114 calories coming from 8 grams of protein, 11.1 grams of carbs, and 3.9 grams of fat.  And that’s pretty darn good for a sweet dessert that’ll give you the energy to dance all night.

So, I’m doing this Isagenix thing to lose weight.  And it’s working like crazy. Since I started at the end of May, I’ve lost 18 pounds, 30 inches off my whole body, including 7 inches off my waistline.  Yes. And. I. Feel. Fantastic.

Yeah, all that cooking I love to do has really packed on the pounds and now I’m drinking shakes to shake it off.

The Meal Replacement Shakes

I like the shakes. As a matter of fact, I love the shakes.  And of course, I have a whole host of variations to stimulate my palate. Not one to ever leave things as they are, I’ve come up with my own way to mix’n’match flavors.

For all shakes start with 4 ice cubes, add enough water to make 10 ounces. Then add the shake powders and blend for about 2 minutes, depending on your machine. I use a bullet and blend in a series of 30 second spurts, taking it off the motor and hand shaking in between.  These are my favourites.  Yes, the banana bread recipe is coming! But don’t you think I should tell you about the shakes first?  They’re what I mostly eat these days. And I love them. They are so easy. A perfectly balanced meal in 2 minutes. Oh so nice. But if you can’t wait for the banana bread, skip the shakes, and scroll down. 

Very Berry

Chocolate Dipped Strawberry

  • 1/2 package IsaLean Shake Dairy-Free chocolate
  • 1 scoop Strawberry Cream 
  • 1/2-1 scoop Isapro Whey protein

Mocha

  • 1 package IsaLean Shake Dairy-Free chocolate
  • 1/2-1 scoop Isapro Whey protein
  • 2 heaping tablespoons Cafe-Lib

The Low-Cal High Protein, Healthy Snack, Banana Bread

Okay here’s the deal with the extra healthy, low-cal banana bread.

I found this recipe and looked at it, and thought: “Wow – that’s hopeful. There’s no leavening agent in it. There’s no flour in it. That’s gonna make banana never-will-cook pudding.  Are they thinking we’ll just add these ingredients to a regular banana bread recipe? This recipe will not work. This recipe will not make a banana bread that looks like that picture…Hmmm.”

But I wanted to try it.

So I had to go to the health food store where my favorite apple juice is better priced than anywhere else in town (in fact one local, yet major supermarket chain, charges 30% more.  When my friend who’d bought a bottle there took it back and told them about the price difference, the customer service department said: “We aren’t in a pricing competition.”  Go figure that one.)

At the health food store I asked the friendly clerk where to find the chia seeds, then I told him about the recipe. He mulled it over and told me the bananas would help raise the loaf, because you put bananas in pancakes to make them raise when you don’t have any baking powder.  A little research has told me that actually you add bananas when all you have is soda, because the bananas act as an acid to activate the soda, but if your bananas are very ripe then they won’t work because they are less acid.  Did you know that? Huh?

And the chia seeds will of course expand, and cause the bread to rise.

But the recipe says the chia seeds are optional.  Oh…

But I wanted to try it. So this is what I did:

I got my 3 ever-so-ripe-so-I-froze-them bananas out of the freezer and tossed them in the toaster oven to start the defrosting process; then added them one by one to the blender, along with all the liquid ingredients.  I blended it till it made air bubbles, then I mixed all the dry ingredients, and added 1 tsp of baking powder and a pinch of baking soda, then mixed the wet and dry together and it was like, well…not like cake batter. It was more like some kind of sweet banana sauce. So I added 1/2 cup of whole wheat flour and mixed it some more. I thought it could probably use more flour but I didn’t want to mess with the low-cal purity of the thing too much, so stopped there and put it in a loaf pan, as you do with banana bread, and put it in my convection toaster oven (way too hot these days for the full oven) at the recommended 375F,  for the recommended 30 minutes, after which it was still very wet. So I put it back in for another while. In the end it had about 45 minutes at 375, at which point it was getting very dark, so I turned the heat down to 300 for the remaining 10 minutes and went to yoga.  When I came back from yoga the apartment smelled great, the banana bread was sort of cooked, and after my post-workout shake, I had a slice and it’s almost there but I think it needs a cup of whole wheat flour, a full 2 tsp of baking power, and a 1/4 tsp of baking soda to make a really successful sweet bread. Otherwise, the taste is great.

Here’s the recipe I used, adjust as you wish. Please let me know the adjustments and the results. Thank you.

Recipe: Isagenix Low-Cal Banana Bread

Mix together in a large bowl:

  • 1 package IsaLean French Vanilla Pro
  • 1/2 scoop Isapro Whey Protein
  • 1/2 cup muesli
  • 1/2 cup whole wheat flour (I do think a full cup would be better)
  • 1 tsp baking powder (if you use that full cup of flour, use 2 tsp) 
  • 1/8 tsp baking soda (if you go with the higher quantities above, use 1/4 tsp)
  • 1/3 cup chia seeds
  • 1/4 cup raw cacao nibs

Mix together in a blender or bowl with electric mixer, or whatever tool you have.

  • 3 very ripe, large bananas
  • 1/4 cup plain unsweetened kefir
  • 1/4 cup apple juice (probably apple sauce would be better)
  • 2 large eggs

Make a well in the dry ingredients and pour in the wet, mix together with a spoon or spatula  just enough to wet the dry ingredients, then pour into the loaf pan and bake for 55 minutes at about 350.

Here’s a link to the recipe that started it all…

Pin it. I think the main problem in the original recipe is “2-3 bananas”.  Such an imprecise measurement. I should have measured the cups of mashed bananas.  My 3 large bananas produced a generous 2 cups of mashed banana.  …and well yes, someone forgot to write down how much leavening and how much flour. Though I didn’t try the actual recipe as written because I really didn’t believe it would work.  But I do believe in the Isagenix weight-loss programme, because I am living proof of it working.

So how come I wouldn’t just try the recipe as written, hmmm?  Perhaps because I know a teeny tiny bit more about baking than I do about weight loss?  But I’m learning it’s not only about calories in and calories out, it’s also about feeling satisfied after a meal and stay satisfied for at least 3-4 hours – and yes, protein is the way to acheive that. And 40 grams of protein leaves me feeling satisfied for 4-5 hours while 24 grams of protein is like an appetizer.

 

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Posted in Alison Boston, Amazing, Baking, Food, Recipes, Weight loss

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Oh my check out this recipe which uses avocado instead of cream for a chocolate raspberry sorbet! As the writer says, it’s badass!

Raspberry and dark chocolate(avocado) sorbet – http://wp.me/p5dIpV-aU

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