Green Breakfast Smoothie

It’s been a while since I’ve posted a smoothie recipe! This one isn’t anything fancy, but I had bought some grapes and plums on sale the other day at the grocery store and decided to test what they’d taste like in a smoothie. The result was good enough for me wanting to share!

I won’t post a picture of the finished product because, well, it doesn’t have the most appetizing color. Nonetheless, it was super tasty and filling enough to get hopefully me through to lunch!


  • 1 cup washed grapes
  • 1 red plum
  • 1 banana
  • A handful of fresh spinach
  • Grated ginger, to taste
  • 1 tsp turmeric
  • 3/4 cup almond-cashew milk (or any other dairy free milk you like)
  • 1/3 cup iced green tea
  • 1 scoop vanilla protein powder
  • 1 tbsp flaxseeds

Put all the ingredients in a blender or bullet, mix, and serve immediately!


Spring Veggie Shakshuka

Hi everyone!

Just a quick update (without any pictures – the dinner I am about to post disappeared so quickly that I didn’t even have time to take a picture!):

It’s been a busy past few weeks, but tonight I have two recipes coming, and this first one is a take on an older recipe. I had bought some asparagus a few days ago and knew I needed to use it up. I also had some kale that wasn’t the freshest, a zucchini, and half an onion with some tomatoes laying around that needed to be used up soon. So I decided to combine them all and poach an egg in it to add some protein to the meal. And as I said before – it was so delicious that I have no photographic evidence it ever existed!

So here’s my quick “spring veggie” take on shakshuka!


Ingredients (for 1-2):

  • 1/2 zucchini, diced and salted (to drain water)
  • 1/2 onion
  • handful of kale
  • 1 clove garlic
  • 1/2 tbsp olive oil
  • 1 cup cherry tomatoes, diced
  • salt and pepper to taste
  • 1/8 cup vegetable bouillon
  • 2 eggs

Dice and salt the zucchini and set aside. In a pan, heat up the oil. Fry the onion and garlic until the onion begins to golden. Add the asparagus and cook on medium heat for 1-2 minutes. Add the zucchini, continue to cook for 2 minutes. Add then tomatoes and kale, cook for about a minute, and then add the vegetable bouillon to the pan. Turn stove to high and let some bouillon boil off for approximately 3 minutes. Make 2 little pockets in the vegetable mix and crack an egg in each. Cover, let cook until egg yolk begins to harden.

Serve with bread, rice, or just eat on its own!

Cashew-Zucchini Bread

Hello friends! It’s been over a week again, I know, I know. And today I present to you another bread recipe! Since my previous post had no pictures, this one will have a ton!
I have a race tomorrow morning and decided I needed to load up on some carbs. Since I had two zucchinis in my fridge, some chocolate chips left over from my banana bread, and cashews from my lavender cheesecake, I decided to mix them all together to make (what I hope to be) a healthy-ish zucchini bread!

This turned out to be the perfect dessert after eating asparagus and eggs for dinner!


  • 1 cup cashews, chopped
  • 2 cups whole wheat flour
  • 2 small zucchini, grated (about 1 cup)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup brown sugar
  • 2 flax eggs (see my banana bread recipe for directions, or use normal eggs)
  • 1/2 cup chocolate chips
  • 1/2 cup coconut oil
  • 3/4 cup plain applesauce
Preheat oven to 325 degrees. Oil a bread loaf pan with coconut oil.
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, mix the eggs, sugar, coconut oil, and applesauce. Pour the wet ingredients into the large bowl and mix lightly.
Add the grated zucchini, chocolate chips and cashews, mix, and pour into pan. If desired, add some more chocolate chips on top of batter.
Bake for about 65 minutes – use a toothpick to check if the bread is done. Let the bread cool for 15 minutes in the pan and then transfer it onto a cooling rack.

Chocolate Banana Bread

We have this tradition in our lab that every other Friday, somebody has to bake for our group meetings, and this week it’s my turn! I’m usually the one that brings ~weird things, be it a salty vegan chocolate cake, olive oil bread, or pumpkin brownies. To continue with the pattern, I decided to make a vegan chocolate oatmeal banana bread, inspired by this lovely recipe.

I’m typing this post while the bread is still baking (hey, gotta make the best usage of ones time on a Friday morning), but my entire apartment currently smells heavenly; this combination of chocolate and bananas is surely going to be amazing and I can’t wait to dig in!

Ingredients: (inspired by the The Wholesome Dish)

  • 5 overripe bananas
  • 1.5 cups brown sugar
  • 1 cup unsweetened, natural apple sauce
  • 4 flax eggs*
  • 3 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1.5 cups whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup rolled oats
  • extra oats and cocoa nibs as a topping

Preheat your oven to 350 F and grease two small bread pans.

In a large bowl, mash the bananas with a fork. Add the sugar, apple sauce, flax eggs, coconut oil, and vanilla extract. Combine and mix well. Then add the flour, cocoa powder, baking powder, baking soda and salt, and again mix. Finally, add the oats, carefully mix the batter and then pour it into the greased pans. If desired, top with extra oats and cocoa nibs and bake for 50-60 minutes.

Once a toothpick comes out clean, let the bread cool for about 10 minutes in the pan and then transfer to a cooling rack. Feel free to share or keep it all to yourself!

Ok, I cheated, I used chocolate chips so it’s not completely vegan, but cocoa nibs would work just as well!

*to make flax eggs, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water per egg. For this recipe, you will need to mix 4 tablespoons of flax seeds with 12 tablespoons of water. Before using these “eggs,” let them set in the fridge for approximately 15 minutes. If you don’t want to make this recipe vegan, you can also use normal eggs.

Vegan Kale Pesto

I grew up with pesto. It was my mother’s staple dish that she could easily whip up for dinner, but it always tasted so good. Ever since moving to New York, I’ve really cut down on my pasta consumption, but sometimes I am still craving my mother’s pesto. Her recipe is the bomb. Unfortunately, it does have pecorino and parmesan in it, so I can’t list it on this blog (but hit me up if you want it, I’m sure I can dig it up somewhere).

Still, I really wanted pesto tonight and I had a bunch of kale sitting in my fridge. So I decided to try something new: kale pesto with nutritional yeast. Instead of serving it with noodles, I’m frying up a chicken breast and tomatoes and I can’t wait to have my dinner. Of course I snacked on the sauce a bit and, let me tell you, it is so tasty (and healthy! because kale!).

I’m really happy with the way this recipe turned out (and while I did get inspiration from other blogs, I kind of ended up just throwing stuff together). As a head’s up, I am a huge fan of garlic, so you may want to tone it down some if you’re planning on making this for date night. Either way, with or without a ton of garlic, here is my version of kale pesto!


Ingredients (serves 1-2, depending on how hungry you are):

  • handful of kale
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 1/3 cup pine nuts
  • juice from 1/2 lemon
  • 1/3 cup nutritional yeast
  • 1 tbsp olive oil
  • salt and pepper to taste

In a food processor, combine the kale and basil and pulse until it is blended. Add the garlic and pine nuts and pulse again. Lastly, add the nutritional yeast, lemon juice and olive oil and blend until you have sauce-like consistency. You can always stretch the recipe by adding more olive oil and/or water to it (if you are serving this with pasta, I strongly recommend adding some of the noodle water since the starch will make the sauce, well, more saucy).

I am going to serve it with tomatoes and a chicken breast, but I am sure it would also taste amazing on a sandwich, with eggs, … you name it! As usual, enjoy and let me know what you think.


Banana Ice Cream!

Just a short update to prove I’m still alive, but last night I made this wonderful vegan banana ice cream! My recipe ended up being a 3-ingredient one, but it’s so tasty and versatile that I couldn’t help myself from sharing.



  • 3-4 chopped bananas (frozen)
  • 3 Graham crackers
  • 1 tbsp cocoa powder

Chop the bananas, freeze for at least 2 hours and then blend in a food processor (I tried a blender at first at that failed epically). Next, add the cocoa powder, blend it again and then add crumbles of Graham crackers. Stir (DON’T blend because then you’ll get soggy crackers). Add the mix to a sealable container, put it in the freezer for a couple of hours and serve!

I also played with the idea of making another batch with vanilla and lavender and if I do, I will for sure let everyone know how it tasted!