I had this for lunch today (Breakfast food for lunch is perfectly normal, I know you do it to! No judgement) and it’s amazingly tasty. Like pancakes for breakfast but healthier! I added banana and gingerbread spice to give it even more umph.


Serves 1-2

1 cup steel cut oats
½ tablespoon coconut oil
3 cups water
¼ cup almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon


1. Melt coconut oil in a medium saucepan on low heat. Add oats, stirring to coat.

2. Turn heat to medium and let cook for 3-5 minutes, stirring occasionally. (This part will fill your home with the loveliest coconut/oat scent!)

3. Add water and bring to a boil.

4. Reduce heat and simmer for 5 minutes, then remove from heat.

5. Pour oats and leftover water into a glass jar. Cover with a lid and let sit overnight.

6. In the morning, your oats will be ready to go! Reheat them in a saucepan, add in almond milk, maple syrup, and cinnamon, and enjoy!

from free people blog, they have the tastiest recipes, and really cute clothes..

Love in a box

Love in a box

My newest food addiction is the coyo chocolate ice cream! I’m usually not a fan of chocolate ice cream, don’t get me wrong I love chocolate, just not as ice cream. But coyo’s is made out of coconut milk (love everything coconut) and together with chocolate it’s just perfect. Not to chocolaty and not to coconuty. Try it and thank me later!
ps. it’t vegan gluten free and so on..

Peanut Butter Oatmeal Cookies

I’m really craving these peanut butter oatmeal cookies from the skinny fork! Don’t they just look delicious? Gaah I’d kill for these. It’s raining like crazy today so I’ve spent my day drinking tea and watching Hawaii five-0 which is weirdly addictive.


Healthy Peanut Butter Oatmeal Cookies

2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.

Lets talk Ice Cream (Vegan)

Yesterday  I made myself some chocolate ice cream, the vegan version. Frozen banana some agave and cocoa powder. But since chocolate isn’t my favorite ice cream flavor ( don’t get me wrong, I LOVE chocolate in every way/form.. but I find the ice cream kind a tad bit boring) I wanted to get some inspiration. Jessica from Clean Green Simple made “Butter Pecan Ice Cream” My favorite! And since she had these amazing pictures to go with the post (I just ate mine right out of the food processor… to save on dishes of course) here you go:


Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)


  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1 c. pecans, roughly chopped
  • 1 tsp agave nectar
  • 1 tsp maple syrup
  • 1 tsp vanilla
  • 2 Tbsp coconut milk (optional)


Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.

Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.


All pictures and recipe from here, they are not mine :)

Gahmja-Jeon (감자전) / Korean Potato Pancakes


From: Notions & Notations of a Novice Cook, both pictures and reicepe! Not mine

Gahmja-Jeon (감자전): 

[ 2-3  medium sized potatoes + a small handful of chopped Chinese leeks or spring onion +1 chili pepper, thinly sliced + ¼ teaspoon salt +1 tablespoon flour ]

Peel the potatoes and grate them on a fine grater or cut into cubes and throw in a food processor.

**If you want it to be chewy and soft, thoroughly process it so it’s very soft. If you want it to have some more texture, grind a little bit coarse. But either way, it has to be a pretty creamy texture when you grind it.

Put the grated potatoes in a strainer and let the water drain out into another bowl. The less watery it is, the crunchier  it will be.

Let the liquid sit for a couple of minutes. You’ll find that some potato starch has settled at the bottom of the bowl of the liquid. Throw out the water and then mix the settled potato starch back into your batter. Add the Chinese leeks or some spring onions, pepper slices, salt and flour to the pureed potato. Mix well.

In a generously oiled and heated pan,put a scoop of the potato mix in. You can adjust the size of the pancake to your liking. Use a spatula to spread it out and make a nice flat circle.

Cook the pancake until the bottom is browned and then flip and cook the other side. You want your pancakes to be golden yellow or brown so they are crispy.