strawberry loaf!

hello all! it has been SO LONG since I last posted, but this time i pinky promise to never leave like that again…lol mom life had me tied down until recently. as of a few nights ago, my daughter is officially sleeping all the way through the night in her own bedroom and taking two perfectly long naps during the day. HOW COULD I BE SO LUCKY?! my life has changed completely and suddenly I have time again! Time to do me – to bake, read, paint, nap, whatever! Hopefully I don’t jinx it…and I know it wont always be like this, but whatever, let me celebrate 😛

ANYWAY. this past weekend a bunch of my friends and our family’s got together to go strawberry picking at bella’s organic farm on sauvies island. when i pick berries, i get in the zone and then end up with too many berries. enter, strawberry loaf. this recipe will put one whole cup of (sliced) strawberries to use and is seriously SUPER easy to make. you pretty much just put everything together and stir. what you end up with is a moist, fruity cake with a cracked, almost crunchy crust. it is seriously amazing. my husband and i ate an entire loaf today. no shame.

strawberry loaf


  • 1 cup strawberries
  • 3/4 cups flour
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup vegetable oil
  • 1/8 cup olive oil
  • 2 eggs, beaten
  • 1 tsp finishing sugar (optional)

preheat oven to 350. grease one 9×5 loaf pan.

slice strawberries and place in medium bowl. sprinkle 1 tbs sugar (from 1 cup) over the strawberries. set aside.

in another bowl combine flour, sugar, cinnamon, salt, and baking soda. add oil and eggs to strawberries, then fold in flour mixture. stir until just combined. pour the mixture into your greased pan. sprinkle finishing sugar on top of loaf if you want to,

bake for 45 min

cool on wire rack



apple cake!

More often than not, when I bake using fruit, it’s because I bought fruit earlier in the week with the intentions of snacking healthy but ended up choosing junk food instead. I could beat myself up about it, but I’d rather just accept that I’ve got a mean sweet tooth and turn my almost bad fruit into amazing things, like cobblers and cakes. This time around, I made an apple cake. I really love baked goods that can double as a treat and as breakfast – who doesn’t love NOT cooking first thing in the morning? Making coffee is hard enough some mornings. Gosh – it’s amazing how much my morning attitude has changed since having Nori Luz! Mama’s sleepy. And hungry. Oh yeah, about that cake. It turned out perfectly moist, perfectly sweet and perfectly delicious. I really enjoyed biting into soft apple pieces suspended in the cake – I had only had apple pie until now, so it was a new sensation for me but I can strongly say, I was into it. Would I make it again? You betcha.


What you need:

  • 1 egg
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 cups diced, peeled apples

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

Beat together your vegetable oil and eggs until frothy. Add remaining ingredients until well combined. Stir in apples. Pour into prepared pan.

Bake for 30-40 minutes. Do not remove from pan for 10 mins. ENJOY!!

strawberry rhubarb bars!

Hooray! Rhubarb is in season – or at least it seemed that way at the grocery store…I couldn’t tell you a single thing about rhubarb, besides that it goes well with strawberries. I’m not sure what it tastes like on it’s own, I’m not sure if it is a fruit or a veggie and without being labeled at the store, I would have had no idea it was there. I’m glad I saw it, though, because I whipped up some delicious mix in pan strawberry rhubarb bars! Since you make it all in the pan, there is very little clean up and that means more time to sit and savor! They’re delicious on their own, with a scoop of vanilla ice cream, or make a nice breakfast with some plain yogurt. No matter how you serve them, they’re sure to please!


What you need:

  • 1 cup oats
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 6 tbs unsalted butter, melted
  • 1 tsp cornstarch
  • 1 tbs sugar
  • 1/2 cup rhubarb, diced
  • 1 1/2 cup strawberries, diced

Preheat your oven to 375. Line an 8×8 pan with parchment. Combine oats, flour, sugar and salt in pan and mix. Pour in melted butter and combine with hands until clumps begin to emerge. Scoop out 1/2 cup of the mixture and set aside. Press the rest down firmly and evenly in the pan. Scatter the strawberry and rhubarb on top of the crumb crust and sprinkle cornstarch and sugar evenly on top. Sprinkle your remaining crumb mixture on top as well. Bake for 35 mins. Allow to cool in pan. 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!

strawberry banana mini muffins!

It’s been about a month since I introduced the mini muffin tin into my life, and let me tell you, our love affair is still going strong. Mini muffins are cute and take less time to bake – it’s also ok to eat a few mini muffins, where as with regular muffins, that’s not the best idea. I can’t see myself ever making a full size muffin again, but who knows, people change. If you aren’t as into mini muffins as I am, you can always make my recipes in a normal sized tin, just add about 8-10 minutes to your bake time!

Last night, I made strawberry banana muffins. I have never had a strawberry muffin before, but I had some berries that needed to be eaten up to avoid getting too ripe so I gave em a shot. They aren’t very sweet, so they make a perfect breakfast muffin. This morning, I ate 5. It’s safe to assume they’re fantastic.


What you need:

  • 1/4 cup unsalted butter
  • 1 egg
  • 1/2 tsp vanilla
  • 1 banana, mashed (the riper the better)
  • 1/2 cup strawberries, cut into little pieces
  • 1 1/8 cup flour
  • (heaping)1/4 cup sugar
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Preheat oven to 350.

Melt butter in a sauce pan and bring back to room temperature. In the meantime, put flour, baking powder, salt, sugar, cinnamon and baking soda together in a large mixing bowl and set aside. In a smaller mixing bowl, whisk together mashed banana, egg and vanilla. Add cooled butter and whisk until smooth. Fold strawberries into your dry mixture and make sure all of them are coated with flour to prevent sinking while baking. Pour your wet into the dry and mix until just combined. Fill lined mini muffin holes with batter 3/4 full and bake for 12 minutes. Allow to cool.


banana mango smoothie!

Every day I am a little more pregnant, and every day I feel a little more tired. Its hard for me to want to get up and cook and clean and do all of the normal things that I do every day. Enter, the blender. In just a few minutes, I can make myself a yummy smoothie, and I find that starting the day with a little fruit and protein gives me just the right boost to take care of all of the other things I need to do – not to mention smoothies are so dang good!! It’s like having dessert for breakfast – and ya’ll know how much I love dessert! Today, I made a banana mango smoothie. It is creamy, sweet and delicious. This recipe makes 2 smoothies (or one enormous one).


What you need:

  • 1 banana, broken into pieces
  • 1 cup chopped mango
  • 1/2 cup greek yogurt
  • 1/2 cup milk (I used almond)
  • 6 ice cubes

Put all of your ingredients into a blender. Blend on high until smooth. Pour into cups.


perfect boiled egg!

Boiled eggs are one of my favorite breakfasts. I personally like the yolk a little runny – I guess you could call them soft boiled. It took me a while to find a way to boil eggs and not have the white part be weird and chewy or to over do the yolks, but once I figured it out, my love for boiled eggs grew. My favorite thing about boiling eggs is that you can just stick them in a pot and take care of a bunch of other things while they cook – they require absolutely no attention! If you like your boiled eggs super runny, lose a minute from my instructions, if you like them super hard, add two or three. With Easter right around the corner – this recipe could be more useful than you’d have imagined!


What you need:

  • Small pot with lid
  • Egg(s)

Fill pot with about 2″ of water , drop your egg(s) inside and cover. Turn burner on high heat and set timer for 10 minutes. When timer goes off, remove eggs from water, run under cool water, peel and ENJOY!

poached egg and avocado toast!

Over the weekend, my husband and I decided it was time to change up our bathroom a little. We have had the same shower curtain and bathmat since we lived in our old apartment and decided to get rid of them! We drove to bed bath and beyond and got ourselves a new, memory foam bathmat and a cute black and white striped shower curtain. Since we made our decision super fast, we decided to browse around the store a little bit. I’ll tell you, my husband and I could do some real damage there. Both he and I love to buy things, be them necessary or absolutely stupid and that place could honestly destroy our bank accounts. Luckily, we made it out of there without going too crazy – but we did get an egg poacher – and I can say with full fledged honesty that it has changed my life. This morning we had one of my favorite breakfasts ever, but instead of with a fried egg, the egg was poached and that makes it healthier and even more delicious if you ask me! I found it to be so amazing, I had to share with you guys!! This recipe will make you two poached egg and avocado toasts.


What you need:

  • 2 eggs
  • 2 slices of ham
  • 1/2 avocado
  • 1/2 tsp lemon juice
  • tsp olive oil
  • 2 slices of bread
  • salt and pepper

In a medium saucepan, poach two eggs. (If using a poacher like mine, boil about 1in of water, crack eggs into egg holder, reduce heat and cover for 8 mins. If poaching without a poacher – good luck – I’d ask google for help.) In the meantime, mash avocado in a bowl with olive oil and lemon juice and set aside. In a small pan, brown your ham slices to your liking while toasting your bread at the same time. When everything is finished, put toast down first, then ham, then avocado and then egg. Top with salt and pepper. ENJOY!

protein punch banana strawberry smoothie!

As my pregnancy progresses, by belly gets bigger, but my appetite has been getting smaller! Being someone who loves to eat, I HATE IT!! I guess it’s a good thing, though, because I’ve already gained a whole bunch of weight and maybe now it’ll just even out. Rather than make my usual egg, bagel, sausage and fruit breakfast I looked to the lighter side of things while perusing my kitchen yesterday morning and saw that I still had frozen strawberries in my freezer and I decided to make smoothies!! With added almond butter and greek yogurt, this smoothie packs a real punch of protein, and is also incredibly smooth. It honesty had the best texture! Nice and thick and super creamy! This recipe will make you one smoothie. If you don’t have frozen fruit, use fresh and add ice, if you do have frozen fruit, don’t add ice – simple as that!


What you need:

  • Banana, broken into pieces
  •  1/2 cup strawberries
  • 1/4 cup plain greek yogurt
  • 1 heaping tbs almond butter
  • 1 tbs honey
  • 1 cup almond milk
  • 4-5 ice cubes (optional)

Combine all ingredients in a blender and blend until smooth.