dates ‘n oatmeal

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breakfast of oatmeal cooked with dates and topped with frozen blackberries, strawberries, and almonds. when you cook the dates in the oatmeal, it caramelizes and acts as a really good natural sweetener. (super simple) recipe coming soon!


simple, vegan banana bread with coconut flour (v, gf)

this recipe is adapted from comfybelly‘s recipe and made vegan!

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and as the title mentions, this is a really simple recipe so you can use it as the base for any type of banana bread you want! you can customize it by adding in nuts for a banana nut bread (i added in some chopped almonds) or perhaps cinnamon or whatever other toppings you’d like. you can also see that i also added some banana slices to the top of the batter before putting it in the oven, however I don’t recommend doing that because the bananas come out kind of soggy heh.


a couple of things i want to mention before you attempt this recipe:
because you are using coconut flour (which is very dense and clumps evenly), make sure that you really combine / mix your batter well before you transfer it to your loaf pan. you’ll really have to integrate all the ingredients smoothly to make sure that no lumps of coconut flour is left.

also, this bread will come out extremely moist and with a slight “wine”-like smell to it when it first comes out of the oven. you must let it stand and cool completely before you remove it from the pan.


this is a bread that honestly tastes good after the second or third day. unfortunately, with the modifications that i made, it doesn’t taste that good right out of the oven (unless you personally enjoy the strong scent of coconut – which my mother actually did!) but have no fear, after around two days, it firms up quite nicely and is pretty delicious in my opinion.


this bread is very dense and rich, so i don’t recommend eating too much at once and to have a glass of almond milk or water on hand!

i hope i didn’t scare you off with all these “warnings” because this is honestly a very interesting, different loaf of bread that i enjoyed making & eating. i might end up making more modifications in the future to this recipe if i re-make this and discover that different measurements work better. if i do, i’ll be sure to update this post. if you do anything different and you like the result, be sure to leave me a comment so i can try it out too!

so sorry for the lengthy introduction for this post, but i honestly feel like my “tips” were quite valid and necessary to know so hopefully it wasn’t too much of a burden for you to read. and now, without further ado, the recipe for this vegan coconut flour banana bread –

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sundried figs / food appreciation

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slowly falling in love with figs. i eat them with overnight oats (one of my favorite ways yum!) or just by themselves as a snack. if you make overnight oats and you mix in the oats the night before, when you eat your oats in the morning, the figs will be rehydrated and all plumped up and juicy! i’ve also heard from casey (wholeandhealthy on instagram), that putting them in water overnight does the trick as well. sadly, as you can see, I have yet to discover a way to make them look pretty hmm. i’ll be working on that c;

some lovely health benefits that figs have  / source

  • quite a good amount of calcium, magnesium, and vitamin k
  • contains antioxidants which may help lower risk for heart disease
  • can treat diabetes and lower cholesterol
  • more fiber than any other fruit


vegan avocado bread (v, gf)

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note to self: when picking up a bag of avocados from costco, remember to check all the avocados inside. as I’ve mentioned before, my love for costco is endless. but i have learned my lesson about randomly picking up a bag of something and buying it without double checking the contents inside. i got around six avocados for a little over 6 dollars – which is a decent deal. however, i didn’t check the quality of the avocados and when i got home, i discovered that 2-3 of the avocados were semi-smushed and really ripe. my mom and i were forced to eat two that day and i had to quickly think of a way to get rid of the avocados fast.

which is where this recipe came in. of course, the typical “smashed avo on toast” is a delicious breakfast (i enjoy adding a layer of hummus beneath the avocado too). but we just happened to be out of bread that week and i didn’t know what else to make with it. so i google “avocado recipes” and found an avocado bread! the  first time i made it, my avocados were too big and so the oil that  came out of the avocado was too overpowering and the bread turned out to be slightly spicy. it still tasted pretty good though so i decided to share this recipe with you guys!

{recipe} / adapted from mykitchenaffair‘s lime avocado bread

you will need:

  • 1 1/2 an avocado**
  • 2 tbsp maple syrup (or honey, or agave nectar if vegan)
  • 1 egg (or 1/2 cup applesauce for vegan option)
  • 5 tbsp water
  • 1 cup oat flour
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. preheat oven to 350 degrees
  2. mash the avocado, then add the honey and stir well
  3. beat in the egg (or applesauce)
  4. add water and mix again
  5. add in flour, salt, baking powder and combine well
  6. bake for 50 – 60 minutes or until toothpick comes out clean!

**note: make sure your avocados are around the same size, and they should both be small-medium because my avocados were huuuge and so the ratio/proportion was totally out of wack!

the classic breakfast. (v)

Processed with VSCOcam with t1 preset this will forever be a classic favorite of mine / toast with almond butter topped with banana slices with a glass of almond milk on the side. super easy to make and it tastes delicious as well.

you will need:

  • 2 slices of whole wheat bread*
  • 1 ripened banana
  • 1-2 tbsp. nut butter (my personal favorite is MaraNatha’s almond butter)
  • honey to drizzle on top (opt.)**

the process:

  • toast your bread
  • slice your bananas
  • spread the nut butter
  • artistically arrange your banana slices onto your toast
  • drizzle your honey with a flair
  • pour yourself a cool glass of almond milk to wash it down with


*for a gluten-free option, just use gluten-free bread. for example, Udi’s.
**for vegans, leave out the honey. i personally don’t use it myself. you can also sprinkle with cinnamon if you wish.


banana bread oats (v, gf)

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breakfast of thickened banana bread oatmeal topped with more banana and some pb on a side on a gloomy, rainy day.


you will need:

  • one banana
  • 1/2 cup of oats
  • 1/2 cup of almond milk
  • 1/2 cup of water
  • a dash of cinnamon
  • 1 tbsp peanut butter
  • + whatever additional toppings


  • combine water and milk into a small saucepan and wait for it to boil
  • once it starts boiling, add the oats and stir occasionally until it simmers down and turn heat down to medium
  • add in around 1/3 or half of your banana (make sure it’s either mashed or cut into thin slices) and stir it in the oats
  • add in a dash of cinnamon to taste and continue to stir
  • keep stirring occasionally and wait for it to thicken to the consistency you like
  • once it’s done cooking, turn off the heat and scoop into a bowl
  • add more  cinnamon if you would like, top it with the rest of the banana, and your pb
  • enjoy!

>> note: I typically like to leave my oats in the pan for around a 30 seconds to a minute after I turn off the fire because i like my oats to be really fluffy. by leaving it  in the pan, it soaks up the rest of the liquid and becomes really nice and soft.

pantakes: take 1

13257603893_dc83770451_o 13258066874_8f027c57cf_o 13257816144_c7bd7d9bdc_o 13257627293_4952a4987a_oeven though everyone on instagram loves pancakes, if I’m being completely honest, I just think they’re just okay. I have yet to fall completely in love with them though I don’t dislike them either. I think part of the fault lies with me as I do not think I have mastered the art of pancake making. maybe one day someone will make me pancakes and I’ll enjoy them immensely. for the time being however, I’ll just stick to my normal breakfasts.

recipe from swallowyoursecrets 


vegan banana apple chunk bread (v, gf)


this was my first time baking bread. and my first time baking banana bread. and my first time using apples in baking. and my first time using applesauce at all. this was a bread of firsts – and it was certainly a good one.


it tastes good with almond butter and more banana coins on the side or just by itself!

this bread is vegan and has gluten free options as well! i used oat flour (which is gluten free) and you may use other gluten-free flours if you wish. you can also substitute the oat flour for same ratio of all-purpose or whole wheat too if you don’t have any oat flour on hand.

you will need:

  • two ripe bananas
  • 1 3/4 cup of flour (I used oat flour)
  • 1 peeled and diced apple
  • 1/2 cup applesauce
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • any other toppings you desire; you can also sprinkle a bit of oats on top like i did!


  1. preheat oven to 350 degrees
  2. mash bananas in a medium bowl
  3. add in rest of ingredients (excluding the diced apples and whatever other toppings you chose to have) and mix well
  4. line your baking pan with parchment paper or spray with non-stick cooking spray
  5. fold in the apples and pour into baking pan
  6. add toppings
  7. bake for 40-50 min. or until completely cooked (insert a toothpick in the center until it comes out clean with no crumbs)