I’m Ashlyn Jewell, a Registered Physiotherapist (MPT), kinesiology grad (BHK), fitness enthusiast and healthy foodie! Being a physiotherapist, I have a significant role in health promotion and the treatment of injury and disease. I enjoy using my knowledge of the body and how it works in addition to hands on clinical skills to assess, diagnose and treat illness, injury and disability. I am currently completing training in acupuncture in order to provide my clients with a more holistic approach to prevention, healing and recovery.
When I’m not at the clinic, you can find me outside or in the kitchen. I love food and creating healthy options that aren’t boring and dull. I believe in eating fresh whole foods, cooking with real ingredients and doing what really makes you happy as often as possible! I live life of health, happiness, and balance…a commitment to being the best possible version of myself.
I’m excited to be part of the YOSO community because they nourish a positive environment with a commitment to health and community, which is near to my heart. Together, we can spread the word and empower others towards healthy living and great products! After all, knowledge is power!
Carrot Zucchini Bread
I love this recipe, the combination of carrot and zucchini is amazing! It has a subtle sweetness that reminds you of dessert, but is healthy enough to eaten for breakfast! It is uber moist, light, fluffy and overall delicious.
YIELD: one 8 x 4 inch loaf
PREP TIME: 20 minutes
COOK TIME: about 52 to 58 minutes
- 1 flax (or chia) egg (mix 1 tbsp flax meal (or chia seeds) + 3 tbsp water, place in fridge to let set x 15 mins, use in baking as you would one egg; could also substitute with regular egg)
- 1/2 cup light brown sugar, packed
- 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 2 Tbsp Truvia calorie-free sweetener
- 1/4 cup YOSO unsweetened coconut yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup gluten free (or all purpose) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
- 1 cup gratedzucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
- 1/2 cup walnuts, raisins, etc., optional
- Preheat oven to 350F. Line one 8X4-inch loaf pan with parchment paper. set aside.
- In a large bowl, add the the first seven ingredients (through cinnamon), and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; DON’T OVERMIX!
- Add the carrots, zucchini, optional walnuts, and fold gently to combine.
- Turn batter out into the prepared pan (it’s quite thick, this is what you want). Smoothe the top lightly with a spatula.
- Bake for about 52 to 58 minutes (I baked 55 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Don’t worry if it takes longer to bake than the estimated baking times provided.
- Allow bread to cool in pan for about 5 minutes before lifting parchment paper out on a wire rack to cool. Ensure the loaf is fully cooled before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe adapted from averiecooks.com
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.