This episode I chat with my good friend Leah! She has a background in food chemistry and is now a successful entrepreneur and fitness professional. We talk some industry myths, are carbs really bad for you, what to check for on nutrition labels, and how to eat good food and still have abs! 

Leah was also nice enough to provide all the listeners with her delicious banana bread recipe! If you make it, make sure to tag us and let us know how you like it! 

INGREDIENTS

• 1 1/2 cups whole wheat flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup canned pumpkin puree
• 1 cup shredded zucchini, squeezed of excess moisture
• 1/3 cup honey (or pure maple syrup
• 1 tablespoon olive or coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup chocolate chips

1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.

Nutrition Facts (12 Slices)
1 Slice
153 Calories
4.5g Fat
26.1g Carb
13g Sugar
2.3g Fiber
3g Protein