im having my baby!!

hey all! don’t be surprised if you dont see any posts from me for a little bit – I am being induced tonight and will have a baby by monday! i’m sure i’ll be too busy feeding her and changing diapers to bake anything amazing for a while, but just know that i’ll be back soon! AHHHHH! i’m so excited 🙂


orange avocado salsa!

I love to buy clementines from the store when they are in season, but I always have a hard time finishing the whole bag. They just give you so many!! I suppose getting a lot is better than not, but I’m not really one to want to eat 3 or 4 clementines at a time every day for a week. Some people are, I guess. In order to use up some of my clementines, I decided to use one in a salsa that I served with salmon and homemade tortilla chips! It was a nice change to the normal sides we eat, and since it was light and fruity, it made the whole meal feel really sunny.


What you need:

  • 1 avocado, chopped
  • 1 1/2 clementines, peeled and cut into small pieces
  • juice of 1/2 lime
  • cilantro (to taste)
  • salt and pepper (to taste)

Combine all ingredients in a bowl. Enjoy!

banana chocolate chip breakfast cake!

Having baked goods for breakfast is always a nice treat, but sometimes they can be too sweet and make the rest of my day sort of crappy. To solve this problem, I made a super lightly sweetened banana cake! It has mini chocolate chips in it and is topped with powdered sugar, but even still, I wanted to put a little honey on it when I ate it for breakfast. I really loved it! My husband loved it too – he has been eating it as a snack as well. He has issues when he eats too many sweets, so it is a perfect treat for him. What makes this cake even better, is that its a one bowl mix – hardly any clean up! WOOO!

photo (2)


What you need:

  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 1 1/8 cups flour
  • 1/3 cup water
  • 3/4 tsp baking powder
  • 3/4 teaspoon baking soda
  • 1 banana, mashed
  • 1/4 teaspoon cinnamon
  • 1/2 cup mini chocolate chip

Preheat oven to 350. Grease and flour a 9″ round pan and set aside.

In a large mixing bowl, whisk together oil, sugar and eggs. Add in the rest of the ingredients (except for the mini chips) and mix until just combined. Fold in mini chips.

Pour into your prepared pan and bake for 45 mins.



sweetened by nature oatmeal!

Okay, so this is hardly a recipe, but what I made for myself for breakfast this morning is SO GOOD and SO HEALTHY! I’ve been trying to incorporate dates into my diet a little more, as I read a study that said women who consume 6 dates a day in their last 4 weeks of pregnancy have shorter labors. I really love dates, but eating six in one sitting is a little much. I need to break them up throughout the day. This morning I made myself some oatmeal with almond milk, sliced bananas, dates,coconut flakes and cinnamon. OMG ITS SO YUMMYYYYYY! There is no added sweetener except for the fruit, and it is perfect.


What you need:

  • 1/2 cup quick cook oats
  • 1 cup almond milk
  • 1/2 banana, sliced
  • 2 medjool dates, halved and then halved again
  • cinnamon, to taste
  • coconut, to taste

Prepare your oatmeal on the stovetop or in the microwave. Top with cinnamon, bananas, dates and coconuts. ENJOY!

chicken salad!

I love going on picnics on sunny days. It’s just so fun to put little snacks into tupperware and pack em all up in a big bag with a quilt and set up shop in a nice plot of grass. Mila, my yorkie, loves to come too. She is so little, we can just shove a stick into the dirt and hook her leash on it and she can’t get away. With all the food we bring, she doesn’t want to go away anyway! Yesterday, was a perfect picnic day. We went around 5, once it had cooled down a little bit and both my husband and I finished up our separate activities for the day. I packed us grapes, raspberries, cheddar cheese, crackers, avocado, chicken salad and perrier. I had only made chicken salad one time before, and I didn’t like what I did the first time. I tried to make it just like tuna salad, but lets face it, chicken salad is different. It turned out bland and boring. This time, it was different. This time, it was amazing!! Rather than using lemon to add a little tang, I used greek yogurt! I also threw in some apples and walnuts to make it more vibrant. It was fantastic – the perfect addition to our picnic basket. I look forward to our next picnic, because I am definitely going to pack this again.


What you need:

  • 1/4 cup mayo
  • 1/8 cup plain greek yogurt
  • 1.5 cups cooked chicken, chopped
  • 1/4 cup walnuts, chopped
  • 1 stalk celery, chopped
  • 1/2 green apple, chopped
  • 1 green onion, sliced
  • pepper, to taste

In a large bowl, combine mayo and yogurt. toss in chicken, walnuts, celery, apple and onion and mix until combined. Add pepper to taste. ENJOY!

coconut chocolate chip oatmeal cookies!

Uh oh. These cookies I made are gonna get me into some trouble. They are so flipping delicious, I sort of wish I hadn’t tried one yet. They are perfectly chewy, the chocolate chips and coconut flakes are perfectly proportioned and the oats add a nice bit of texture to every bite. I used large flakes of unsweetened coconut rather than sweetened shredded coconut, and I think this gives them a more tropical flavor. The chocolate chips are semi-sweet, but I think dark chocolate could be a nice substitution if you have them!


What you need:

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup + 2tbs flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick oats
  • 1/2 cup chocolate chips
  • 1/2 cup coconut flakes

Preheat oven to 325.

In a large mixing bowl, cream together butter and sugars until light and fluffy. Add egg and vanilla. In a separate bowl, sift together flour, salt and baking soda and then add to your wet mixture. Mix until just combined – be careful not to over mix. Stir in your oats, chocolate chips and coconut by hand. Spoon rounded tablespoons onto an un-greased baking sheet. Bake for 12 minutes. ENJOY!

brown sugar topped banana muffins!

When it comes to cooking and baking for my husband, he is very easy to please, but when it comes to the day to day stuff – sometimes, i mess up and do things that make him upset. Its normal to have disagreements and to get upset with one another sometimes, but that doesn’t mean it feels good! Luckily, because I am so good at pleasing him with grub I have a way to ask for forgiveness that also takes my mind off of things and makes me feel better too! Earlier today, I was a real sassafras, so I decided to make up for it with one of his favorite treats – banana bread!! This time, I made it into muffins and added a little brown sugar topping that adds a nice sweet crunch to the tops. They’re delightful!! You don’t need to have been sassy to your lover to make these apology muffins, heck – you don’t even have to be sorry – you just gotta be hungry! This recipe will make you 12 muffins.


What you need:

  • 2/3 cup sugar
  • 3 ripe bananas, mashed
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 1 tbs flour

Preheat the oven to 350. Line a muffin tray with paper liners.

In a mixing bowl, mix together vegetable oil, egg and sugar. Add in banana, flour, salt and baking powder and mix until combined. Fill each muffin tin 2/3 full with batter.

In a small bowl, combine butter, brown sugar and flour. Add a teaspoon to each muffin tin and swirl around with a knife.

Bake for 30-35 mins.


basic fried rice!

The other day, I went out for sushi with my friend who can’t eat rice. She special ordered some hand rolls and I also ordered myself a hand roll. When mine came, it also didnt have rice in it. I wanted rice, so I ordered a side and proceeded to use about one tablespoon of it to fill my hand roll. I was glad that they got confused about our order, because now I had pre-made rice to make fried rice the next day!

The fried rice I made is pretty much a base, but I was wanting to do something simple. To jazz it up, you could add some peas and carrots and a meat of your choice!


What you need:

  • 2 cups cooked rice
  • 1 egg
  • 1/2 tsp salt
  • 2 tbs sesame oil
  • 2 tsp soy sauce
  • 1-2 chopped green onion

In a small pan, scramble your egg and set aside. In another pan, heat oil and add in rice. Stir fry for a few minutes, then add soy sauce, salt and egg. Allow to cook together for 1 – 2 mins, remove from heat and stir in green onion. ENJOY!

chocolate dipped coconut macaroons!

I absolutely love the combination of chocolate and coconut. For some reason, it tastes like mint to me. I’ve told people about this before but no one ever seems to agree! Maybe I have weird taste buds, or perhaps I have a twisted wire in my brain, but in any case, it’s a flavor combination that never fails! My favorite coconut treat is macaroons. They are so perfect and chewy and easy to make. For this recipe, you’ve gotta get a little sticky, but I think that’s part of the fun! I made these only using six ingredients – shredded coconut, flour, salt, vanilla, sweetened condensed milk and chocolate. In the past, I have used egg whites, but this time, I wanted to try something a little different and faster. What you end up with is a cookie that is hard on the outside and chewy, gooey on the insides. Perfect if you ask me!


What you need:

  • 1/2 can sweetened condensed milk
  • 2 1/2 cups shredded coconut
  • 1/3 cup flour
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 3/4 cups chocolate chips

Preheat oven to 350. Line a baking sheet with parchment and set aside.

In a medium sized bowl, combine shredded coconut, flour and salt. In a separate bowl mix together sweetened condensed milk and vanilla and then pour into your dry ingredients. Mix together using your hands until well combined. Scoop 12 cookies onto baking sheet with a small ice cream scoop, wet hands and roll each one in your hands to make a nice shape. Bake for 15 mins. Cool.

Replace old parchment with new parchment on your baking sheet and set aside.

While your cookies are cooling, melt chocolate in the microwave in 30 second increments, stirring in between, until melted. Dip the bottom of each cookie into the melted chocolate and place on your parchment lined baking sheet. Put in freezer for 20 minutes. Allow to warm back to room temperature before eating.