Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

Recipe from Lavinia Lemon Poppy Seed Loaf Ingredients 2 cups gluten free rolled oats, ground into a flour 1/2 cup stevia 1 T baking powder 1/4 cup poppy seeds 3/4 cup + 2 T dairy free milk 1 large egg 6 T nut butter of choice, melted 2 T lemon juice 2 T lemon zest 1 tsp vanilla extract pinch sea salt For the frosting: 4-6 T coconut butter, melted 2 T granulated sweetener of choice Dairy free milk to thin out MAKE IT HAPPEN Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting. To make the frostings Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. *Notes The loaf is freezer friendly- It’s best kept in the refrigerator. If you decide to use the frosting, it’s best to keep them...
Stuffed Peppers

Stuffed Peppers

Recipe from Lavinia Stuffed Peppers Ingredients 6 Bell peppers (yellow, orange or red are best) 3 cups cooked brown rice 2 cloves of garlic, finely chopped 1 lb ground turkey 1 cup sliced mushrooms (optional) 1 cup chicken stock 1 cup tomato sauce (or homemade + extra for toping) ½ medium onion, finely chopped ¼ tsp smoked paprika ½ teaspoon salt 1 tsp pepper 1 tbsp cooking oil 1 cup water 1 cup mozzarella, shredded (optional) MAKE IT HAPPEN Preheat the oven to 375°F. Remove top of peppers,seeds and membranes; rinse peppers. Pour 1 cup of water into a glass baking dish, and arrange the six bell peppers so that they are standing in the water. Set the baking dish aside while you prepare the filling. In a skillet, cook turkey and onion (mushrooms if using) over medium heat 8 to 10 minutes, stirring occasionally, until turkey is brown; drain. Stir in the salt ,pepper , paprika, and garlic. Next add the chicken stock and the tomato sauce and combine well. Turn down the heat and add the cooked brown rice to the pan.  Stir everything together and allow to simmer for about 10 minutes. Fill each pepper ¾ full using the rice and turkey mixture. Top them off with leftover tomato sauce if available (optional). Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Once the peppers have finished cooking, uncover them and sprinkle mozzarella over each (if using). Broil for about 5 minutes to melt the cheese....
Banana brownies? Yes please.

Banana brownies? Yes please.

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Banana Brownie Make it happen! Inspiration: Amy Artherton Ingredients: 3 ripe bananas, mashed (about 1 cup mashed) 1 cup organic peanut butter 3 whole eggs ½ cup shredded coconut (optional) ¼ cup almond bits (optional) 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla extract Frosting (optional): ½ cup unsweetened cocoa powder ¼ cup agave 1 tsp vanilla extract 1 tbsp almond milk 1 tbsp organic peanut butter Directions Preheat oven to 350F lightly coat a 9”-square pan with nonstick coconut cooking spray or parchment paper Combine all of the ingredients in bowl and mix until smooth. Spread the batter evenly into the prepared pan. Bake the brownies at 350°F for 30 minutes.(The bake time may vary, so check for doneness using the toothpick test.) Cool completely in the pan, and let the brownies rest for at least 1 hour at room temperature before slicing into squares. To prepare the frosting, combine the cocoa powder, agave, vanilla, and milk in a small bowl, stirring until smooth. Spread on top of the cooled cake. Notes Store in a sealed container in the fridge for up to a...
The Rebel Kitchen

The Rebel Kitchen

Stock your kitchen like a Rebel. The biggest secret to success is PREP.  Get your planning done and your pantry cleaned out!  Here are some of our favourite ways to make meal prep fun. Everyone’s body needs different food…there is no “one-size fits all” meal plan that really “works”.  Do your own research, note what foods make you feel amazing, and which don’t agree with you. We share what works for us. When it comes to food and diet trends, we choose to be fans of science and are always wary of the endless fear-based marketing messages.  Is it necessary to buy organic + hormone-free? Is there something really wrong with the favourite foods you’ve been eating for years? We think it’s all about balance and eating the best food you can, when you can. WHAT WILL I EAT? Every body needs different food. This is why the one-size-fits-all meal plans you may have received during fitness challenges before DID NOT WORK FOR YOU. You should not feel deprived, hungry or miserable about food, during challenge season. Rebel meals should be full of healthy, delicious food that you LOVE. Along the way, we’ll be sharing our favourite ways to amp up our eating for maximum health and vibrancy. We’ll also be sharing our favourite ways to time meals. Will they be right for you?  We’ll help you know how to decide. Do you have any health concerns related to diet? Do you ever feel the following after you eat? bloating abdominal pain or cramping nausea headaches and brain fog Food has a major impact on our health and wellbeing, and we need...
Revkor Holiday Shred STARTS November 8th!

Revkor Holiday Shred STARTS November 8th!

Revkor SHRED Season is here…get ready to rock on November 8th, 2015! If you participated in our last Revkor Shred challenge, then you know that lives were completely transformed. Together, let’s find our strongest, healthiest body as we get ready for the BEST YEAR OF OUR LIVES.  Why the best?  Because this is the year we feel more incredible than ever, inside and out. How does it work? The Revkor™ Shred is FREE.  You must be following us on our website, Facebook and Instagram to get all the news, motivation and updates.  You’ll get over 7 weeks of tips to keep you on track. What’s happening in-studio? You know how we roll!  Check in with your Revkor studio in person and on social media for updates on events, challenge boards, prizes, workshops and other encouragement along the way!  Nothing but 8 weeks of vibrant, high-energy, crazy-good times. How can I sign up? Check in with YOUR studio to find out how to sign up for the Revkor Shred!  Not close to a Revkor studio?  No problem!  You can follow our social media posts to eat clean and train mean with us from afar for 8 solid weeks of awesomeness! WHAT will I EAT? This is NOT a detox!  This Shred is  full of delicious food that you will LOVE prepping and eating. We’ll be sharing our favourite ways to clean up our eating for maximum health and vibrancy. We’ll work to eliminate: processed, packaged foods dairy (don’t get all crazy cheese fiends…more on this soon!) gluten refined sugar Reduce: booze (Yup…during the holidays!  We’re Revvers…we don’t mess around.)  caffeine (don’t panic, more on that...