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Nicole Inwentash

@nutritiouslynicole

17.6K
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✨ Holistic, but realistic Nutritionist
🌟 1:1 Nutrition
🍪 Easy gluten + dairy-free treats that taste GOOD!
📩 [email protected]
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Cinnamon Banana Loaf 🍌 Follow @nutritiouslynicole for more gluten, dairy & refined sugar free recipes 🙌 Ingredients • 2 overripe bananas • 2 eggs • 1/4 cup maple syrup • 1/4 cup olive oil • 2 tbsp unsweetened almond milk • 1 cup almond flour • 1 cup paleo flour or 1:1 GF flour • 1 tbsp cinnamon • 1 tsp baking soda • 1 tsp baking powder Cinnamon Coconut Sugar Crumble • 1/4 cup coconut sugar • 2 tbsp cinnamon • 1 tbsp almond flour • 1 tbsp olive oil Directions • Preheat oven to 350 F • Spray loaf pan or line with parchment paper • In a large bowl, mash bananas and stir in wet ingredients • Add dry ingredients and mix until combined • Pour batter into loaf pan • In a small bowl, mix crumble topping and sprinkle over batter • Bake for 45 minutes • Remove, let cool, slice & enjoy! #nutritiouslynicole taken in Toronto, Ontario by @nutritiouslynicole
59
a year ago
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A little re-intro and so much love for this incredible community 🤍. Thank you for being here! #nutritiouslynicole by @nutritiouslynicole
31
8 months ago
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🍪🍪🍪 a total DREAM come true!!! My famous gluten free, grain free and vegan s’mores cookies are officially available to order online AND in stores. I can’t wait for you all to try them!!!! LINK to purchase my cookies is in my BIO! I’m SO excited to hear what you think. Enjoy!! 😃😃😃 #nutritiouslynicole taken in Toronto, Ontario by @nutritiouslynicole
417
a year ago
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Wishing all my Canadian followers a very happy and healthy Thanksgiving! 🇨🇦🦃🤎 All the recipes are below, and yes, everything is gluten + dairy-free! Enjoy! TURKEY Ingredients • 1 whole turkey (mine was 16 lbs, and I asked for it to be cleaned out beforehand!) • 4 tbsp extra virgin olive oil • 1 large bunch fresh thyme • 1 lemon, halved • 1 yellow onion, quartered • 1 whole head garlic, halved • Sea salt, to taste Directions • Preheat oven to 350 F • Place the turkey breast-side up in a large roasting pan. • Generously season the inside of the turkey with sea salt. • Fill the cavity with fresh thyme, lemon halves, onion, and garlic to give the turkey lots of flavour as it roasts. • Brush the outside of the turkey with olive oil and season generously with sea salt. • Roast uncovered for approximately 3.5-4 hours, basting with the pan juices every 2 hours. • Make sure the thickest part of the breast and innermost thigh reach 165 F using a meat thermometer. • Once fully cooked, remove from the oven and allow the turkey to rest for at least 20 minutes before carving. My turkey took approximately 3.5 hours, but every oven is different, so cooking times may vary! HOMEMADE CRANBERRY SAUCE Ingredients • 2 bags fresh cranberries (340 g each, 680 g total) • ½ cup pure maple syrup • ½ cup water Directions • Rinse the cranberries and add them to a medium saucepan. • Pour in the maple syrup and water, stirring everything together. • Bring the mixture to a gentle boil over medium-high heat. • Lower the heat and allow the cranberries to simmer for approximately 10–15 minutes, stirring occasionally. • As the cranberries begin to burst, gently mash some with a spoon until you reach your preferred consistency. • Remove from heat and allow to cool. The sauce will naturally thicken as it sits. • Transfer to a serving dish and refrigerate until ready to enjoy! by @nutritiouslynicole
75
4 days ago
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APPLE CINNAMON PROTEIN MUFFINS (gluten + dairy free) Makes 4 muffins Ingredients: • 1 scoop vanilla protein powder (see note below) • 2 tbsp ground flaxseed • 1 tbsp almond flour (or flour of choice) • 1/3 cup chopped apples (plus a bit extra to top) • 1 tbsp cinnamon (plus a bit extra to top) • 1/4 cup unsweetened nut milk • 1 egg • 1 tsp baking powder Directions: 1. Preheat your oven to 350 F and spray 4 muffin tins 2. Add all ingredients to a medium bowl and mix until well combined 3. Divide the batter evenly between the 4 muffin tins and top with extra chopped apples and a sprinkle of cinnamon 4. Bake for 20-24 minutes, then let cool in the pan for 10 minutes. Make sure they’re completely cooled before removing them from the muffin tin 5. Enjoy! #nutritiouslynicole Storage: Store leftovers in the fridge for a quick grab and go breakfast or snack. Note: If you use an unflavoured protein powder or collagen, these muffins won’t be very sweet. For the best flavour, I recommend using a vanilla protein powder or vanilla collagen! by @nutritiouslynicole
76
8 days ago
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little bits of life lately ❤️ by @nutritiouslynicole
61
12 days ago
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No oil on our salad, but give us ALL the gluten free refined sugar banana bread please. Recipe below! NN FAMOUS BANANA BREAD gluten + dairy free Can be made vegan Ingredients: 2–3 overripe bananas (if they’re large, I use 2; if they’re smaller, I use 3) 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 2 tbsp unsweetened almond milk 2 eggs (or flax eggs for vegan) 2 cups @bobsredmill paleo flour OR 2 cups almond flour 1 tsp baking soda 1 tsp baking powder 1/2 cup @enjoylifefoods mini chocolate chips Directions: Preheat oven to 350 F. Spray a loaf pan or line with parchment paper. In a small bowl, mash bananas and set aside. In a large bowl, mix together all dry ingredients except the chocolate chips. In a separate bowl, mix together all wet ingredients, including the mashed bananas. Add the wet ingredients to the dry and mix well. Fold in chocolate chips. Pour batter into loaf pan and top with extra chocolate chips. Bake for 45 minutes. Let cool for 5 minutes, then transfer to a cooling rack & dig in! by @nutritiouslynicole
115
14 days ago
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This concept is GENIUS! I’m obsessed with switching up my @paireyewear frames depending on my mood and outfit. It’s so easy! Use my code: NUTRITIOUSLYNICOLE15 for 15% off your first Pair frame! The base frame I’m wearing is The Larkin #pairpartner by @nutritiouslynicole
92
15 days ago
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CHOCOLATE CHIP PROTEIN MUFFINS (gluten + dairy free) Makes 4 muffins Ingredients: • 1 scoop vanilla protein powder (see note below) • 2 tbsp ground flaxseed • 1 tbsp coconut flour (or flour of choice) • 1 tsp ground vanilla bean (or vanilla extract) • 1/4 cup milk of choice • 1 egg • 1 tsp baking powder • 3 tbsp vegan chocolate chips, plus extra for topping Directions: 1. Preheat your oven to 350 F and line 4 muffin tins 2. Add all ingredients to a medium bowl and mix until well combined 3. Divide the batter evenly between the 4 muffin tins and top with a few extra chocolate chips 4. Bake for 18-20 minutes, then let cool in the pan for 10 minutes. Make sure they’re completely cooled before removing them from the muffin tin 5. Enjoy! #nutritiouslynicole Storage: Store leftovers in the fridge for a quick grab and go breakfast or snack. Note: If you use an unflavoured protein powder or collagen, these muffins won’t be very sweet. For the best flavour, I recommend using a vanilla protein powder or vanilla collagen! by @nutritiouslynicole
88
16 days ago
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Such a special weekend announcing my next dream product @cahealthfood . I’m SO proud of this one and I can’t wait for you all to try it! This gluten free, grain free + vegan zucchini crust will be available online + in stores very soon! I’ll keep you all posted, but I hope you’re all as excited about this as I am!! ❤️ by @nutritiouslynicole
135
19 days ago
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4 INGREDIENTS ONLY. COMING TO STORES VERY SOON 😊😊 by @nutritiouslynicole
176
20 days ago
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2-INGREDIENT Chocolate Peanut Butter Balls gluten free + vegan makes 10 balls Ingredients • 1 cup powdered peanut butter • 1/2 cup + a small handful vegan chocolate chips, divided- (I used coconut sugar sweetened chocolate chips) • Approximately 1/3-1/2 cup water, added as needed- pour slowly Directions 1. Line a baking tray with parchment paper. 2. In a small bowl, mix the powdered peanut butter with the water, adding it gradually until you reach a thick, paste-like consistency that can easily be rolled into balls. 3. Stir in the small handful of chocolate chips. 4. Roll the mixture into 10 small balls and place them on the prepared baking tray. 5. Freeze for 15–20 minutes. 6. Meanwhile, melt the 1/2 cup of chocolate chips until smooth. 7. Remove the peanut butter balls from the freezer and dip each one into the melted chocolate, coating completely. 8. Place them back on the parchment lined tray and freeze for another 30 minutes, or until the chocolate has set. 9. Enjoy! Storage: Store in the refrigerator or freezer. by @nutritiouslynicole
70
21 days ago
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