Tag Archives: Recipe

Nutty Banana Bread

22 Aug

Want to fill your house with the delicious smell of banana bread? Who could resist that?!

I made this because I was dissatisfied with the selection of gluten free breads at the store. I wanted something perfect for breakfast – EFA and protein packed from nuts and sweetened by fruit – to keep me full throughout the morning. So I present to you this deliciously moist gluten free banana bread! This was the first loaf of bread I’ve ever made! I always thought it would be much tougher than it was, if I can do it you can do it! And you probably have all these ingredients already.


  • 2 cups of quick oats
  • 1/4 cup of almonds
  • 1/4 cup flax seeds
  • 2 cups of mashed banana (measured after mashing)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp salt
  • 1 and 1/2 tsp vanilla extract
  • 1 tbs coconut oil (can omit if you want)
  • 1/2 cup maple syrup or agave
  • 1 and 1/2 tbsp lemon juice
  • 3 tsp stevia
  • 1/4 cup cacao nibs (or chocolate chips)
  • 1/4 cup chopped walnuts
  • 1/3 cup milk of choice
  1. Preheat oven to 350 degrees F. Grind your 2 cups of oats in a blender until it becomes a flour/powder, put in a large bowl. Grind almonds and flax seeds the same way and put in the bowl. Combine all dry ingredients in that bowl
  2. Mash your bananas in a separate bowl and add all the wet ingredients to it. Fold wet into dry ingredients and mix well. Add the cacao and walnuts last and mix in.
  3. Pour into a greased 9×5 loaf pan and bake for 55 minutes. If the insides are not done then but the top is, put a piece of foil over it and bake 5-10 minutes longer.
  4. After removing from the oven, let cool for 10 minutes before slicing.

must….not….eat it all…. in one day…….. so hard…


Roasted Tomato and Red Pepper Soup

8 Aug

Made this for dinner last night, continued to snack on it, then had it for lunch today and I must say it’s equally amazing cold as it is hot! Roasting brought out the sweet, savory flavors making it the perfect late summer soup.

4 servings, 45 minute total cook time


  • 2 pounds of tomatoes, cored and halved
  • 1 red bell pepper
  • 1/2 cup diced onion
  • 2-3 mined garlic cloves
  • 1 cup vegetable broth
  • 3 tbs olive oil
  • basic, salt and pepper to taste

  1. Preheat oven to 450 degrees. In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly. Spread mixture on large baking pan, two if needed. Roast until they darken, about 30 minutes.
  2. In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes. Add the broth, tomatoes and bell pepper and heat on medium until boiling.
  3. Pour into a food processor and pulse until well mixed, in batches if needed. Pour back into pot and let simmer for a couple of minutes.
  4. Add salt, pepper and basil to taste. Top with avocado and air with an artichoke drizzled with balsamic glaze like I did, and enjoy! It’s even more flavorful the next day, even chilled.




Sweet Potato-Lentil Burgers and Kale Pesto

24 Jul

I often rely on microwavable veggie patties for lunch when I’m rushed, but I want to eat foods that are whole and fresh so that I know exactly what I’m eating. These take a little time, but you’ll have lunch ready-made for the whole week. Plus they are perfectly well-rounded with a good balance of high-quality protein, carbs and fat to keep you satisfied.

This recipe is a shout out to a fellow WordPress blogger Wayfaringteacher.com, who inspired these burgers.


  • 2 small sweet potatoes – shredded
  • 1 large carrot – shredded
  • 1 1/2 cup cooked lentils – drained
  • 1/2 cup black beans
  • 1/2 cup almond meal
  • 1/4 cup sunflower seeds
  • 1 tbs chia seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp agave
  • lots of black pepper
  • 1 tbs EVOO


Heat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil or parchment paper.

  1. Mix the chia seeds with 1/4 cup of water and set aside. This will create a gel that replaces the egg.
  2. Cook and drain your lentils.
  3. Shred the potatoes and carrots together and heat in a pan with the oil for 5 minutes, just until soft.
  4. Grind almonds (and sunflower seeds together) if you don’t have almond meal. Put the meal, lentils, chia gel and agave into a food processor and process until mixed but slightly chunky.
  5. Combine the processed mixture into a bowl with the cooked vegetables and hand mix. If the mixture is too wet, add more almond meal, if it’s too dry add some water. If it’s too dry it will fall apart in the oven.
  6. Shape even patties from 1/4 cup mixture and back for 20 minutes on each side, until crispy.

Kale Pesto: an amazing pairing with these burgers. I was surprised how much this tastes like pesto sauce!


  • 3-4 cups of washed kale, steamed for 5 minutes
  • 1-2 tbs agave
  • 1 tbs dry basil
  • 1 tsp dry oregano
  • 1 tbs olive oil
  • 1/4 tsp salt

Pulse all the ingredients in a blender until mixed and chunky. Top your burgers with this, along with some grilled onion, tomato, mushroom and bell peppers like I did 🙂

Coconut Banana French Toast

22 Jul

Need I say more?

Okay, I’ll say a little more. Like how awesome and easy this recipe is! I used Cinnamon and Raisin Ezekiel Bread which makes the result even sweeter, plus I like to eat sprouted grains for it’s health benefits. Pair this with a nice glass of orange/carrot/ginger juice and you’ve got yourself a fine brunch 🙂


  • 1/3 cup coconut milk
  • 2 tbs coconut creamer
  • 1/2 mashed banana
  • 1 tsp cinnamon and nutmeg
  • 1 tbs coconut oil (or EVOO)
  • 2-4 slices of bread
  • shredded coconut for garnish

Mix all the ingredients (except oil and bread) in a pan and soak the bread in the mixture for 30 seconds on each side. Meanwhile heat the oil on a large pan. Drain the bread a little before adding to the pan, then cook for about 3 minutes each side or until golden brown. I also caramelized a couple slices of banana and brown sugar next to them for the top of the french toast. Finish with shredded coconut, blueberries, maple syrup, whatever your heart desires! Enjoy 🙂

Shamrock Shake

21 Jul

This is my take on the #1 rated smoothie in all of LA by Sun Cafe. (And I like mine better) 😉

I’d save this for dessert. Long ingredient list but don’t worry, it’s easy and quick to make. You can leave out or substitute some ingredients and you’ll be fine.

Ingredients (serving for one):

  • 1 bunch of kale
  • 1 frozen banana
  • 1/2 carrot, shredded
  • 1/4 c non dairy milk
  • 1/4 c almonds or cashews
  • 1/8 c cacao nibs
  • 1 tbs chia or flax seeds
  • 1 date or sweetener of choice
  • mint leaves (optional)
  • shredded coconut for top

Blend up the nuts and seeds first, then add the rest. The result is thick, creamy and delicious. Beware, it’s addicting!

Fruit Cereal Smoothie

20 Jul

Yes, you read correctly. Cereal. Smoothie. I know, it’s pretty rad, and you HAVE to try it!

If you’re anything like me, you like your mornings fruity and your smoothies thick enough to need a spoon. Bring forth the Cereal Smoothie.

This dish has become one of my breakfast staples. What’s great about it is it’s completely customizable, I make it different every time. This morning it was berry-based. My favorite is adding a whole peach, it creates a perfect smooth and thick texture. But one thing is for sure about this, it’s healthy! Turning solid food into liquid food is much easier on your digestive system, freeing you some energy for your day!

General ingredients to blend:

  • 1/2-1 frozen banana
  • handful of berries (blueberries, blackberries, strawberries)
  • 3/4 -1 cup of non dairy milk
  • 3/4 cup of cereal (I use bran flakes and fiber-o’s)
  • sweetener and/or spices (stevia, cinnamon, nutmeg, etc)
  • 1 tbs chia seeds or flax
  • squeezed juice from half an orange (optional, for more fruity taste)

You can simplify and just use frozen banana, it’s like banana bread in a bowl. Same goes for pumpkin. My favorite is peach and banana. You can add soy-yogurt, or juice instead of milk. The list goes on. Maybe if you’re like me and you have one of these little guys keeping you company while you experiment. 🙂

Do you have any pets who like to watch you in the kitchen too?

Raspberry Lemonade Sorbet

17 Jul

Want an easy, low calorie night-time snack?

Try simply turning this……

into this….

It’s tangy, its sweet, it’s everything you love about summer and will definitely help beat the heat! And may I add, extremely simple to prepare and make.


  • 1 cup lemonade (I used a low calorie version from Trader Joe’s)
  • 1/4-1/2 cup raspberries (or any kind of berries)
  • sprinkle of sweetener (I used stevia)

Blend those ingredients a few hours before you want to eat it and put it in an ice cube tray to freeze. Pop it out and blend the frozen cubes in your blender. If yours can’t handle it (like mine) add a small chunk of watermelon or some fresh raspberries to help it blend. ~viola~! enjoy 🙂