Social media has become an incredibly powerful tool in everyone’s lives these days- connecting us all over the world. I love my ability to use social media such as Instagram and the blog to connect to others, it truly amazes me when I see people from all over the world making some of my stuff that I just whipped up in my kitchen at home! I have also met so many incredibly kind hearted and like-minded people through Instagram and I wouldn’t change it for the world!
However it’s important that we not over interpret social media… Scrolling through Instagram can become overwhelming, the pictures of bright smoothie and the perfectly rounded salad bowls often leaves myself (and I’m sure others) to think am I eating a heathy diet? Am I doing the best for my body because so and so worked out today and I had to skip the gym? Yep, those thoughts cross my mind all the time and I have admittedly fallen into that trap of comparing myself to others whether it be through the pictures I post or how I am taking care of my body. Letting the outside noise of comparison seep in through social media is a problem that a lot of us have grown accustomed to especially myself, but if there’s one thing I have learned after my 19 years of rotating around the sun is that Instagram and social media in general is a highlight reel… Nobody (or not very many people that I know of), likes to share the not so pretty parts of life that we all go through whether that be in relationships, family, and all of the “other” stuff that comes with life.
Are all my meals Instagrammable? Certainly not! You don’t see the late nights I spend studying where I slap together a quick bowl of pasta that has been made with whatever I have in my fridge, or the stale bread that I smash on an overly brown avocado onto. But that’s why I am trying to post more of my “real meals” on Instagram these days because I want to uplift and inspire people that healthy eating can be easy and obtainable for everyone; because in reality I’m not dusting flowers over my food.
I believe that allowing such outside noise to come in such as comparison through social media is the greatest attacks we can have on ourselves, and I have started to set boundaries for myself to reduce the “outside noise,” turning off social media after 9 PM before I go to bed or not checking those notifications as soon as I rise in the morning has become paramount for myself and if you struggle with social media I would recommend this tip for you!
So let’s use Instagram as a tool for inspiration and it is not to be taken too seriously, remember that you are doing YOUR best and stop the negative self-talk. Social media is amazing for connecting others but let’s not try to emulate others online.
Ok now onto the banana bread bars cause I know that’s what all you came here for, however I believe that a healthy mind is just as important as eating a balanced diet and I want to help uplift others on this platform mind and body through such posts as this one.
If you have any thoughts on social media be sure to comment them; I would love to hear!
P.S. this makes 12 bars instead of 9 y sister snagged a piece before I photographed them! Also recommend storing this guys in the fridge because they are DENSE and I wouldn’t want them going off on you! They pair great with a cold glass of almond milk!
Mantra of the week: “Be gentle with yourself, you’re doing the best you can.”
Double Chocolate Zucchini Banana Bread Bars (VG, DF, GF, RSF)
Vegan, gluten-free, dairy-free, and refined sugar-free dense double chocolate banana bread bars!
- 3 Ripe Bananas (mashed)
- 1 Medium Zucchini (finely shredded)
- 1/4 Cup Unsweetened Almond Milk
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/3 Cup Liquid Coconut Oil
- 1/4 Cup Maple Syrup
- 6 Tbsp Cacao Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 2 Cups Gluten-free All Purpose Flour (you could use plain all-purpose too)
- 1 Pinch Sea Salt
- 1/2-1 Cup Chocolate Chunks/Chips (Optional if you don't want the added sugar!)
Preheat the oven to 350 degrees fahrenheit (180 degrees c)
2. In a large mixing bowl add the mashed banana, finely shredded zucchini, almond milk, coconut oil, vanilla, maple syrup, and apple cider vinegar together until well mixed.
3. In a medium mixing bowl combine the gf flour, baking soda, baking powder, cinnamon, cacao powder, sea salt, and chocolate chunks in- mixing until well combined.
4. Slowly add the dry mixture to the wet and whisk until well mixed.
5. In a 4x9 greased loaf tin add the batter in and smooth over using a spatula. Optional but highly recommended: add a couple handfuls of chocolate chips! Bake for 60 minutes.
6. Allow to cool and remove carefully from the tin. Cut into 12 squares and enjoy!