Month: November 2013

Sweet Potato Bread with Pecan Streusel


Sweet potatoes, squash, and pumpkin.  If those ingredients do not scream fall, I do not know what does, and I do not want to.  The colors of the leaves changing from green to yellows, oranges, and reds are what this season is all about.  Tis’ the same with natures produce.

It’s no secret that I adore cooking and baking with these ingredients during this time of year.  The sweetness and grounding properties of these yummies are what I am all about in the fall, so I am giving it almost one last hoo-rah (is that a word people spell out?).  Thanksgiving is tomorrow guys, and if you are the foodies I think you are, I think you have a good idea on what’s going to be on the menu.  Or at least know what you want to bring.  Or, maybe you don’t.  Trust me, no judgement.


This sweet potato bread is good for maybe a nice breakfast or brunch on Thanksgiving.  Or even good for anytime during the fall season.  Tea time?   The actual bread is subtle and not too sweet.  Dense almost like pound cake, but sweet enough just to have as a snack.  But that streusel… Oh my…. All I can say, is be nice and share.  You know what I mean!  For all those who like to pick at the crusts of a baked mac-n-cheese, or the guilty ones who pick out all the cookie dough in cookie-dough ice cream (this one tends to be a little severe).  Please. Contain. Yourself.  It’s delicious!

IMG_3472Sweet Potato Bread with Pecan Streusel


  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sweet potato (heaping)
  • 1 large egg
  • 3/4 cup milk
  • 1/3 to 1/2 cup brown sugar*
  • 1/4 cup coconut oil (then melted)
  • 2 tsp vanilla extract


  • 3 tbs whole wheat pastry flour
  • 1/4 cup brown sugar +
  • 1/2 tsp cinnamon
  • 3 tbs butter, cubed
  • 1/2 cup pecan, roughly chopped/halved

Preheat oven to 350.  Grease loaf pan with coconut oil or butter.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.  In another larger bowl, whisk together the sweet potato, egg, milk, sugar, coconut oil, and vanilla extract.  To combine, fold the dry ingredients to the wet.   Do not over mix!  Clumps are ok.  Place Batter in loaf pan.

For the streusel:  Combine the flour, sugar, and cinnamon in a small bowl.  Add butter and combine with a fork, eventually working with your fingers.  You want all the flour mixture combined with the butter, but still very clumpy.  Then mix in the pecans.  Evenly distribute on top of loaf.

Place in the oven for about 55 minutes.

IMG_3465Please enjoy with a slab of butter, pumpkin butter, fig butter, or nada!

*I left the amount of brown sugar to your discretion.  I personally, knew this wasn’t going to be a sweet bread, which is why I added the streusel.  But if you are feeling you want that dessert-y feel, feel free to add more!

Oh, Happy Thanksgiving!!!


Saying Goodbye, Saying Hello


Isn’t saying goodbye the hardest thing sometimes?  I know I may be exaggerating with my reasoning behind it, but I can’t help myself.  The last day of my favorite farmers market was yesterday 😦  And I would like to say it was a memorable one.



The temperatures were below freezing and the winds were brutal, but I didn’t care, I was determined to make the most out of it.  Easily still the best part of my weekend.  The only not so great part?  Bags were heavy.  I got some some vegetables for Thanksgiving!



Only bringing a side dish of roasted butternut squash, brussel sprouts, and cranberries.  Maybe some balsamic vinegar?  I think that would go good with the cranberries.



If I can’t host Thansgiving, then I want to bring something that can show healthy food can be delicious and healthy!  Even on Thanksgiving.  I know I won’t be eating turkey, but everything else seems to be fair game.  My motto?  Homemade is always better.  Unless it’s a Whole Foods salad.  Will always have my heart…

(Insert green juice)



I had no better day off in a long time.  Filled with my alone time market adventures, to some home cooked meals, all I need was a early morning yoga flow and I would have been set.  But, we can’t have it all right?  False.  Just not right now 🙂


So as we say good bye to one thing, it’s only fair to realize the start of another.  I may not be able to spend my Sunday mornings roaming around a lot full of fresh produce, fresh baked bread and treats, but as the weather get’s cold, I might not mind.  Maybe this will just give me more time to be in the kitchen, getting ready for another one of my favorite things…

IMG_3370Tis’ the season.

Happy Monday, loves!




Weekly Bites

Good morning everyone!

Hope you all had a good week!  Mine has been pretty good.  Same old with work and work, and yoga.  Since I haven’t posted so much this week, thought I would share my eats from the week.  Went out a few times with friends and family which was nice.  Definitely not needed, but well appreciated.

BreakfastsIMG_3320IMG_3284Fast. Simple. Yummy.  A staple.

IMG_3327IMG_3305Instant oats.  Still don’t know how I feel.  Love the constancy.  Ehh on the taste.

LunchIMG_3310IMG_3315Indian buffet. Long overdue.

IMG_3321Thai Food.  Veggie yellow curry.

IMG_3336Another variation of this recipe.  Just with sweet potatoes and kale mixed in.  Delicious!

SnacksIMG_3288First pomegranate of the season! Yummy and difficult.  More yummy though.

IMG_3304Leftover pumpkin bread and persimmon.  Match made in heaven

IMG_3325Coffee and larabar.   Together make an easy dessert.

Add some apples and that amazing salad, and you got it all!  Tried my hardest to be realistic with my food goals.  I would say almost half and half with clean eating and indulgent yummies.  This weekend, I’m banking on leftovers, and a good lunch or dinner.  I do have off in a couple of days!!! Yay!

Till next time, loves!


PS.  Just because it’s Friday and it’s been awhile…

Beet Persimmon Avocado Salad

Yes, this would be a recipe of a salad.


But, it is like the best salad.  I always used to think recipes for salads were almost silly.  Like really, it’s just lettuce, veggies, and if you’re into that kind of stuff, fruit even (apparently, I am now).  Yet, these are almost like ideas.  I know I am constantly asked, “What do you put in your salads?”  Since, once people know you are vegan/vegetarian/”healthy-eater”, you must be eating salads everyday.

Alas, I beg to differ.  I actually haven’t made my salad in what seems like a month or more.  When it’s cold, the last thing I want is a crunchy, raw, cold salad.  Buuuut, recently the temperature has been pretty warm.  So in 60 degree weather, I deemed it necessary to roast some veggies, and have a salad.  I almost confused myself.

I’ve done a Fall inspired salad before, this one just happens to have other Fall beauties.  Kale, roasted beets, persimmons, and avocado, with some other yummies, are pretty much a match mad in heaven.  And the colors, are just insane.  I love me a rainbow, but the deep shades that everyone loves about the fall are even part of our food source of the season.  Besides the roasting part, this salad is a quick fix for lunch or dinner.  AKA my lunch and dinner.

IMG_3300Beet Persimmon Avocado Salad


  • Kale (I prefer purple/loose kale over curly)
  • 3 small roasted beets, quartered
  • 1/2 persimmon, cubed
  • 1/2 California avocado
  • ~1 cup prepared quinoa (your own preference
  • 2 heaping tbs hummus
  • dressing of choice (I used Braggs ginger dressing)

Tear kale in bite sized pieces to fill a decent plate/bowl.  Add rest of the ingredients.   Enjoy 🙂

PS.  I didn’t know I was actually going to do a post of this… so I didn’t take a lot of pictures.  Whamp whamp.

Not too Shabby

Good morning!!

Hope you guys are ready for another week!  I am just ready for a day off!  My weekend was actually pretty good.  I think I’m finally finding balance in the weekend, where Monday I don’t feel too drained… or bloated.  Since I usually still have a pretty busy schedule, I still tried to eat good with little hints of indulgence.

Start off innocent…IMG_3227

That Friday night life (home by 11pm)IMG_3235


IMG_3241My first and best pumpkin spice latte of the season.


IMG_3248Potato, Cheese, and Wine Frittata con cafe


IMG_3262Recipe coming soon 🙂

IMG_3274More Kale.

Also been taking advantage of the fall weather.  Walks outside at night and of course the farmers market.  Oh how I will miss thee.  Probably the best part of my weekend was the farmers market and whole foods.  I didn’t have a lot to get and wasn’t in a rush so it was nice to just stroll around.  My favorite finds…



Ending with an early night… I am ready for the week, and of course my day off 🙂

Enjoy your week, loves!



Good mawnin’!

Hope you all have had an amazing week!  You guys know how much I love Friday, and still I don’t know why. This week definitely went by a little faster.  Maybe, because I’ve been busier?  A lot of yoga, computer stuff, and… kitchen!  Yes, I think this is the most I’ve been in the kitchen in a long time.  It’s officially fall, and I’ve been usin’ and abusin’ my oven.  So convenient.  I just pop whatever I need in there for an hour, and in-between I do my own thing.  Haven’t been going out to eat as much, mostly to save cash and time.   I must also say, that I feel a little better.  Coffee isn’t as to drink after a veggie-filled homemade meal.

Just a quick overview of what’s been going down.


IMG_3168Pre yoga fuel

IMG_3194Pumpkin Baked Oatmeal.  Topped with yogurt, walnuts, and syrup.  Amazing


IMG_3176Leftovass.  Indian meets Italian.

IMG_3220Grandma’s kitchen with some kale.

IMG_3223Leftovass with roasted mushrooms and fried egg.


IMG_3181Sometimes larabar included.

or juice…

Now I can’t make any promises for the weekend with my stay-in meals over the weekend.  Even with just as a busy schedule, I need my special treats.  I’m simple, a Sunday morning scone will do 😉

Hope you all enjoy your start of the weekend!


Spaghetti Squash Pasta


So I had a planned a whole different post for you guys.  Actually was about 2/3 done with post when I realized, I didn’t want to post it.  Happens right?  Almost done, and then realize, but I don’t want to do this with my life.  Ugh, I wish I didn’t know that so well.  But, I am talking about good last minute changes.  Tasty ones, too.  Because it involves pasta, made out of vegetables.  Hallelujah!


I’ve been making this for a few years now every fall.  It’s my go to when I need to boost up my veggie intake, or keep things on the lighter side.  A fast meal, once you bake the squash, you can easily eat in 15 minutes just by adjusting whatever toppings you like.  I like to start baking it an hour and half ahead if I know I want it that day, if not the day/night before is fine!

This is pretty semi homemade, too.  Topped with jarred pasta sauce, a can of sardines, and some goat cheese, lunch was served.  Oh, and of course there were brussels sprouts, roasted to a crisp.  Gotta get my greens in 😉

IMG_3203Baked Spaghetti Squash


  • 1 medium/large spaghetti squash
  • 2 pints brussel sprouts
  • olive oil
  • balsamic vinegar
  • salt and peppa
  • pasta sauce
  • anything else your heart desires

Preheat oven to 400.  Take your squash and with a good knife and sturdy cutting board, cut in half.  Drizzle with olive oil.  Top with salt and peppa.  Rub into the top of the squash, to make sure fully coasted.  Place on a baking sheet and into the oven.

Cut the stems/bottoms of the brussel sprouts.  Depending the size, cut in half or leave them whole.  Spread out on a baking sheet, and top with olive oil, vinegar, salt and peppa.  Coat evenly and place into the oven with squash.

Plan accordingly.  Squash needs about one hour untouched.  Brussel sprouts need love and affection.  After 20 min, stir brussels sprouts in baking sheet and then leave for another 20 minutes.  When squash is ready, let cool for about 10 minutes, then take a fork and scrape out the insides.  Should come out like spaghetti!

Top as you wish and enjoy 🙂