Quinoa Breakfast Bowl

June 13, 2014 § Leave a comment

I know, you may be thinking, “quinoa for breakfast? That’s crazy.” Not too fast my friends because it is totally awesome. Just add some sweet elements, fruit, yogurt and nuts/seeds of your choice and boom! you’ve . My go to bowl for a few days was nectarines, blueberries, plain greek yogurt, sunflower seeds, cinnamon and honey.


  • 1/2 cup cooked quinoa
  • 1/4 cup greek yogurt
  • 1/4 cup blueberries
  • half a nectarine, cut into pieces
  • 2 tbsp sunflower seeds
  • 2 tsp chia seeds
  • 1/2 tsp cinnamon
  • 1 tsp honey

To Make

Put your quinoa as a base in the bowl. If warm, no need to preheat but you can warm in the microwave for 30 seconds. Add greek yogurt, blueberries and nectarine to the bowl. Sprinkle sunflower and chia seeds, cinnamon and drizzle honey on top. Enjoy!


Baked Oatmeal

May 30, 2014 § Leave a comment


I clearly have a thing for breakfast. Sweet, savory, eggs, pancakes, donuts, coffee. Put it all on a plate, in a bowl, pour it on a cup. At home or out to eat. I feel like I’m writing a children’s story about it. (Has that been written already? If not someone should definitely do that).


In fact, on days I work I typically eat two breakfasts. Two eggs and a banana with peanut butter when I first wake up. Them something carb-y at work a few hours into my shift to tide me over until lunch. Lately my go to has been this super tasty baked oatmeal (based off of this one from epicurious). It feels like a lovely summer oatmeal. It’s got loads of fruit, a little bit of sweet and some nuts for substance. Make it with gluten free oats and it’s gluten free! I also like mine with almond milk so it’s dairy free. Hooray! In the summer when it’s in season you could definitely use fresh raspberries and blueberries, but since I’m cheap right now I’m using frozen. For sweetener I usually use maple syrup, because, breakfast. But feel free to sub agave, brown sugar or honey.IMG_7338


  • 2 ripe bananas
  • 1.5 cups oatmeal
  • 1/2 cup cashews (or chopped almonds, pecans or walnuts)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 1.5 cups almond milk
  • 1 egg
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1.5 cups frozen blueberries and raspberries

To Make

1) Preheat your oven to 375* F. Grease ax 8×8 or 9×9 inch pan.

2) In a small mixing bowl combine oats, baking powder, salt, nuts, and cinnamon. Set aside. In another bowl whisk together almond milk, egg, maple syrup and vanilla.

3) Slice your bananas and layer along the bottom of greased pan. Sprinkle half of your berries, no need to thaw first, along the bottom as well. Add oat mixture evenly on top of fruit. Next, pour milk mixture over the oats. Sprinkle the rest of the berries on top.

4) Bake for 30 minutes, on until top is set and golden brown. Let cool before serving. Will keep for several days, covered, in the fridge. Enjoy!

Tropical Smoothie

May 14, 2014 § Leave a comment

At this point my love for smoothies may be bordering on obsession. I have one every day, often for breakfast. And then I usually end up wanting to make another one later in the afternoon too. They’re just so darn delicious!

Last week after making some coconut rice there was some leftover coconut milk just sitting in my fridge and thus I was inspired to make a tropical smoothie. The coconut milk makes it creamy and adds a great depth of flavor. My based was orange juice and chia seeds. Then added banana, mango and pineapple. If you want to make it healthy you can even add spinach when it’s all said and done. Enjoy!


  • 1/2 cup orange juice
  • 1 tbsp chia seeds
  • 1/4 to 1/3 cup coconut milk
  • 1 ripe banana
  • 1 cup frozen mango and pineapple

To Make
1) Pour orange juice in the blender. Add chia seeds and let sit for several minutes.
2) Add in coconut milk and fruit and blend until smooth. Enjoy!

Whole Wheat Zucchini Bread

March 19, 2014 § Leave a comment

I’m just going to start with some boring weather talk. Seattle has been teasing us with sun the last week. We had two gorgeous days that got to 60 last week and it was so glorious. Then it rained for 5 days and now it’s just overcast. Why is this happening? My emotions are so conflicted. The days I want to sit inside and bake are the days its glorious and when I’m ready to get some sun it’s pouring.

One day last week the stars (or sun and clouds rather) aligned and my oven and I got some quality time with this lovely zucchini bread. Feeling inspired by Smitten Kitchen and some almost-old zucchini I whipped up this whole wheat loaf filled with sunflower seeds, chocolate chips and cranberries. The combination is just perfect.

Best part about this? The recipe makes two loaves, one to hoard to yourself and one to share with friends. Feel free (as always) to customize to your hearts content with the fillings. I think next time I would use mini chocolate chips and more dried cranberries.

(makes two 9×5 loaves, based on This Smitten Kitchen Recipe)


  • 3 large eggs
  • 1 cup vegetable oil
  • 1 3/4 cup sugar
  • 2 cups grated zucchini
  • 2 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 3 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds

To Make:

1) Preheat oven to 350. Grease two 8×4 or 9×5 cake pans and set aside.
2) Beat eggs, then whisk in vegetable oil and sugar until well combined. Stir in zucchini and set aside. In separate bowl stir together flours, baking soda and powder, cinnamon and nutmeg. Add in to wet ingredients, stirring just until combined. Fold in extras.
3) Divide batter evenly between pans. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Let cool in pans, then serve extra thick slices with some butter and enjoy!

Overnight Steel Cut Oats

February 6, 2014 § Leave a comment

It’s cold season over here you guys. I’ve worked my way through a box of Kleenex and am drinking daily cocktails of honey and lemon in hot water. This calls for comfort in the form of warm breakfast.

I have made this steel-cut oat recipe consistently for the last two months. I take leftovers for breakfast at work. I made it for my family where even my nephew, who is three, ate it. And this calls for some awesome toppings. You can go simple with fruit like bananas or sautéed pears (which I feature here). Or go nuts and add peanut butter, chia seeds, dried apricots. Do what you want.

I get my oats from the bulk section, where they are way cheaper that the pre-packaged versions. **Side note, did you know you can bring a canister to Whole Foods, they’ll weigh it for you, then you can just fill it in the bulk section. Has made my guesswork of filling cheap plastic bags and ending up with too much or too little of something non-existent, so nice.


  • 3 cups water
  • 1 cup steel cut oats
  • 1 cup milk option of your choice (I like almond milk)
  • 1 tsp butter
  • 1 ripe pear, cut into bite-sized pieces
  • sweetener (agave or brown sugar)

1) In medium saucepan, toast steel-cut oats over medium heat until they smell slightly nutty. About 3 minutes. Pour in 3 cups of water and bring to a boil. Immediately remove from heat and let sit, covered, overnight.
2) In the morning add 1 cup of milk choice to pan, and reheat. Stirring occasionally.
3) In a small pan, melt butter. Add in pear and saute until golden brown and fragrant.
4) Spoon oatmeal into bowl, top with pears and add sweetener to taste. Enjoy!

Cardamom Granola

December 26, 2013 § Leave a comment

I hope everyone isn’t too depressed now that Christmas is over. The harsh reality of the Christmas station promptly playing normal music brought me down but I’m getting over it. Moving on.

This upcoming year I have decided to only post recipes I really love. Things I make multiple times, basics, really tasty ones and things I adapt or make that are great. So there may be a few less recipes that this year but I hope they’ll be quality.

This recipe has been a staple in my kitchen for a few weeks. I gave it as Christmas gifts and have made it four times now. In my mind it’s great as an afternoon snack with greek yogurt or with a cup of coffee on a cold winner morning.

Basic granola techniques makes it happen. You mix old fashioned oats, some nuts and spices. I really love unsalted pumpkin seeds and roasted sunflower seeds. Also, my favorite sweetener to use is brown sugar and agave but I think you could do honey or maple syrup too.

Make sure to toast it enough too. This granola is best with a little crisp on it. When you take it out from the oven if you let it cool on the pan it will form a few clumps if you like that too. Make this and enjoy.

Cardamom Granola
adapted from butter me up, Brooklyn


  • 3 cup old fashioned oats
  • 1 1/2 cups nuts (3/4 cup pumpkin seeds, 3/4 cup sunflower seeds)
  • 1/4 cup brown sugar
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup liquid sweetener (agave nectar)
  • 1/4 cup canola oil
  • 3/4 cup dried fruit (chopped apricots)

To Make

1) Preheat oven to 300 degrees. Line large, rimmed baking sheet with parchment paper
2) In large bowl, combine oats, nuts, spices and brown sugar. In another bowl whisk together agave and canola oil. Pour over oat mixture and stir well, making sure it’s well mixed. Spread mixture on lined baking sheet.
3) Bake 45-50 minutes, stirring every 15 minutes so it browns evenly. Remove from oven and let mixture cool. When cooled, add in dried fruit. Store in airtight container. Enjoy!

Pumpkin Coffee Cake

November 15, 2013 § Leave a comment

Guys, you should see how much pumpkin I stocked up on the other day. They were on sale so I’ve got a stash already for Thanksgiving (which is less than 2 weeks away! AH). Now, try not to panic about the fact that Thanksgiving is so close, and just make this coffee cake instead.

Anyway these have the approval of multiple groups of people. The first time I made it there was too much batter and minimal spices so after a little adaptation we’re in a better place. Added some oats to the streusel, some whole wheat flour for some tastiness and now it’s extra delicious.

Pumpkin Coffee Cake
(from Williams Sonoma recipe and the Buns in My Oven)

Streusel topping

  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 tsp cinnamon
  • pinch of salt
  • 1 stick butter, cold and cut into cubes
  • 1 cup finely chopped pecans


  • 1 cup whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup (2 sticks) of butter, softened
  • 2 eggs
  • 1 can pumpkin puree

For the cinnamon swirl

  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tbsp cinnamon

1) To start, make the streusel. Mix the flour, oats, brown sugar and spices. Then using a pastry cutter or two forks cut in the butter until coarse crumbs are formed. Stir in pecans and set aside.
2) Make cinnamon swirl, by melting the butter, cinnamon and brown sugar. Melt butter over low heat and whisk in cinnamon and brown sugar. Remove from heat and set aside.
3) Next, preheat the oven to 350*. Grease a 9×13 inch pan. In a large bowl whisk together dry ingredients (flours, baking powder and soda, spice and salt). In a large mixing bowl, cream together sugars and butter until light and fluffy, 3-5 minutes. Add eggs until combined. Stir in pumpkin puree. Add dry ingredients to wet and mix well.
4) Spread half the batter in the bottom of the pan. Spoon half of the cinnamon mixture on top. Using a knife swirl the cinnamon into the batter. Top this with the rest of the batter and repeat with remaining cinnamon swirl. Add the streusel topping and bake for 50-60 minutes or until knife inserted in the middle comes out clean. Cool before cutting and enjoy!

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