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Peanut Butter Banana Coconut Cookies

3 May

Holy moly I haven’t blogged in ages! Super sorry guys! I haven’t felt very inspired for the last couple weeks, and thought that I mine as well take a break until I felt like I could write a genuine post with a worthy recipe. Life is much different these days, with most of my roomies gone and a few new subletters moving in. No school work means that I have no real desire to bake- weird? Perhaps it was the stress from school that drove me release it in the kitchen.

Anyhow, today I finally felt like baking again, and was inspired by the flavour combination in How Sweet Eats banana and peanut butter cookies. I was lacking a lot of the necessary ingredients, but I think my substitutions worked out well! I had to use ground flax seed to replace the egg, a few tbsp of olive oil to replace the butter, and decided to throw in some left over coconut flakes and coconut sap to really enhance the flavours. Considering there is hardly any oil and sugar, these cookies are super healthy! The added flax adds omegas and the peanut butter provides protein. The coconut sap is low on the Glycemic index and the banana adds other nutrients like potassium. Woohoo!

If you want banana bread in a moist, cookie form, these are for you. They aren’t overly sweet, but very tasty. My new favourite comfort food!

toasted coconut!

Peanut Butter Banana Coconut Cookies

  • 1 ripe banana, mashed
  • 3/4 cup peanut butter
  • 2-3 tbsp olive oil or coconut butter
  • 2 tsp vanilla extract
  • 1/2 cup coconut sap (or substitute brown sugar or honey)
  • 2 tbsp ground flax seed
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup chopped peanut butter cups (or chocolate chips)



Preheat oven to 350 degrees and grease a cookie sheet.

In a medium sized bowl, mix together the banana, peanut butter, olive oil, vanilla, coconut sap, and ground flax seed. In a separate bowl, mix together the baking powder, flour, and salt. Mix in flour mixture into wet mixture. Finally, mix in peanut butter cups and coconut flakes.

Scoop out 1/4 cup amounts of dough onto greased cookie sheet, spaced about 2 inches apart, and bake for 15-18 minutes, depending on how gooey you like them. Let cool for 10 minutes, then serve.

Happy baking! xxx


How to make Peanut Butter, and other Adventures

4 Apr

I am getting excited here in my little kitchen in Vancouver! As I am typing this, I am waiting for my cookies to cool down (save that for another post), finishing up my essay (due tomorrow), and counting down to the last day of school. Which is, um, tomorrow. That snuck up on me just a lil’ bit.

This last week has been crazy,  trying to study for my lab exams and completing various papers. But I have finally done it, and now all I have to do it is wait for exams. Ugh. I have a solid two weeks before my first one, and I honestly have no idea how I am going to direct my studying. Like, which course do you start with? I also have issues with sitting at a table and staring at a text book for long periods of time. Not my cup of tea.

Um, what is this? Do I actually live here?

The weather is glorious, I am walking as much as I can considering I still can’t exercise with this cold, and I am loving it. I really, really miss running and get sad when I see people run past me. They are so lucky! No one ever appreciates their body when it is healthy-they only complain about it when something goes wrong. It’s pretty sad, but I guess this has been a lesson for me. I need to appreciate my body more, and what it can do (especially over how it looks!) and try to take care of it! I am pretty good with exercising and eating quite healthfully (aside from samples of whatever it is I bake), but I think the endless partying catches up with you. Gotta take a chill pill every now and then.

Anyways, this weekend was spent doing homework, relaxing in the sun, watching the hunger games, and eating really delicious food! First point: the hunger games were incredible. Like, beyond anything I imagined them to be. I read the first book this summer when one of my campers (at camp chief hector in Alberta) offered to lend it to me for the weeks he was there. I was hooked after the first chapter, and have since read all the books. I know they are aimed at pre-teens, as was Harry Potter, but there is something extremely addictive about these types of books. I think it is the fact that they are so real- they all deal with normal, everyday people who end up in extremely dangerous or adventurous circumstances. It’s the essence of “what if” that people are drawn to, and it encourages a type of imagination that we tend to lose as we grow up. I have found that I am only really into books like this, where a slightly different and special reality is created. All other novels take weeks for me to finish. My conclusion? Go read the books, then watch the movie. It will change your life.

Poutine roll

Point 2: This, my friends, is a poutine roll. If you have never heard of poutine, then I am sorry for you. But seriously, it is a fat stack of crispy french fries, smothered in fresh cheese curds and thick, salty gravy. The best thing ever. This role incorporated sweet potato fries inside, and was drenched with gravy and cheese shavings on top. It was tasty, and something I’ve never experienced. I shared it amongst other rolls with friends at Ebisu, a highly modernized Japanese restaurant on Robson St. If you like really authentic Japanese food, which I adore too, this place is not for you. However, if you want to try some strange and incredibly tasty versions of different Japanese dishes, you should check it out. I thought it was great, and the happy hour menu is pretty decently priced.

Mango, salmon, and imitation crab roll

And! And, and, and, I finally made my own peanut butter! I have been wanting to for ages because it is so easy and you can put whatever you want into it. Finally with my food processor, I got’r done. I have a recipe for my version, but honestly you cant put whatever you want in there. As long as you roast your peanuts before hand, and add some oil, the sky is the limit!

This jar wont last me the week...

Hannah’s Beauty Butter 

  • 2 cups unsalted, unroasted peanuts
  • 2-3 tbsp vegetable oil (I used some coconut oil, too-if using only coconut oil, this recipe is vegan)
  • 2 tsp cocoa powder
  • 3-4 tbsp liquid honey
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp chia seeds*
Lay out peanuts on a cookie tray and roast for 8-10 minutes at 400 degrees, stirring the peanuts around every few minutes to prevent them from burning. Remove and cool. Put peanuts in processor, along with oil, and pulse on high for a good 3 minutes. You will need to scrape down the sides every so often. Now you should have a very processed medium, but not quite butter. Add cocoa, cinnamon, ginger, and honey, and pulse for up to 15 minutes, depending on how liquidy you want your butter. Finally, add the chia seeds and pulse for a good ten seconds to mix in. If you want your butter to be crunchy style, reserve 1/3 cup of the peanuts at the beginning and toss them in at the end, pulsing for only a minute.Pour out mixture into a jar (or several) and voila! Your own, specialized, healthy protein spread! I like mine on pancakes with bananas, but you can really put it on anything. Get a lil’ cray and try adding pretzles, or white chocolate pieces, or even dried fruit!

*Chia seeds are little seeds that can be used to thicken puddings, oatmeal, or vegan baked goods. I like to put them in everything because they are really high in protein, fiber, and omega’s. They sell them in most big-name grocery stores.
Happy peanut butter making!



Chocolate Pie

30 Mar

Chocolate at its finest

Sometimes all I want to do on my Friday night is stay in my house, wear over-sized boyfriend hoodies, watch movies, and eat insanely delicious food. In fact, if I could, I would probably spend most of my evenings like this. Plus a bottle of wine or two, if I weren’t super sick (still…kind of not funny anymore). The only problem is that I like to eat a lot of food, which is really unfortunate considering that I have the smallest stomach and metabolism of all time.

SO! I made this pie to fix this issue. I got the idea to use tofu in it from Chocolate Covered Katie, and am extremely pleased with the results. Not only is this pie low calorie and healthy, it is also incredibly tasty and creamy! The vest of both worlds! In addition to a full pack of extra-firm tofu, I added a large banana, peanut butter, heart-healthy dark chocolate, and coconut oil. You could probably add whatever you like, as long as you have a food processor to turn it all into liquid silk.

I found that the pie’s taste and texture improved with time! The longer I let it sit in the fridge, the richer, sweeter, and firmer the  result. I didn’t bother making a crust and was quite happy I didn’t. This pie shines perfectly on its own, but I’m sure a nice oreo crumb crust would compliment it well if you so desired.

Please try this! It comes in at under 200 calories a slice (each pie has 8 servings), is chock full of protein and antioxidants, and is super easy to make! You will not regret it.

Chocolate Pie 

  • 1 pack of extra-firm tofu (roughly 12 oz)
  • 1 banana
  • 1 tsp vanilla
  • 2 tsp cocoa
  • 1 1/2 cups chocolate chips, melted
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter (smooth)
  • 1 tbsp honey (or other sweetener, and a as much as you want)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp milk (or a non-dairy substitute)



Throw all ingredients into a food processor, and process for up to ten minutes, scraping down the sides. The resulting product should be smooth, and not too wet. Pour into a shallow 9 inch pie dish and cool in fridge for 2 hours. Slice and enjoy!

Happy Friday!


Microwave Cheesecake

25 Mar

What have we here?

I think I just did something incredible today. Perhaps it has been done before, but I don’t really care. For me, it felt like inventing the toaster. Or something a bit more awesome, but I think you get the point.

After making mug cakes for the past couple weeks, and making the lemon bars with the cheesecake layer, I thought, “Why don’t I combine them and make microwave cheesecake?”

Yes my friends, I made microwaved cheesecake. Creamy, rich, sweet, and chocolate filled cheesecake in a perfect one-bowl serving. It may not look too appetizing, but what the hell does after being microwaved. The key to this recipe is to cook your cheesecake in short, 30 second bursts so as to avoid exploding the cake everywhere. You can swirl in jam, peanut butter, and nutella, or sprinkle it with chocolate chips (what I did), coconut, or even graham cracker crumbs for a more authentic dessert. The options are endless!

Please try this! I swear you wont regret it. Well, maybe you will when you become addicted and try and eat it for every meal a day. The portion is quite large but is actually quite low calorie considering how much you get. depending on the type of cream cheese you use, the whole bowl is about 520 calories. It is also packed with protein, so I won’t pass judgement if you eat this for breakfast. I did!

My favourite food!

Microwave Cheesecake

  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 packed tbsp brown sugar (using a sugar substitute will decrease the calorie content by 50 calories!)
  • a pinch of salt (only a little bit!)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp lemon juice (just to brighten to cream cheese flavour!)
  • add-ins: 3 tbsp chocolate chips


Beat cream cheese and sugar for 1 minute, until fluffy. Add in egg, salt, vanilla, lemon, and cinnamon and beat for another minute. Pour mixture into a medium-small sized bowl and swirl in whatever toppings you like. Microwave for 30 seconds, and check mixture. Repeat this step 4 or 5 times until desired consistency. Top will be a light golden colour, with small bubbles, and the center should be slightly jiggly. Cool in fridge for an hour or more and nom!

Happy microwaving!


Breakfast Mug Cake

18 Mar

Mug cakes are everywhere these days it seems, and whoever came up with the idea gets my nod of approval! The idea of making  single-serving sized cake, baked in a matter of seconds in your microwave, is genius. I have been making mug cakes for my last two breakfasts and it is safe to say that they will become a staple of mine.

next project...combining the coffee mug with the cake mug....

I know, cake for breakfast is not the healthiest choice, but hear me out! My recipe is very healthy because of the various substitutes you can make! The thing about mug cakes is that they don’t have to look perfect, as long as the texture and flavour is the way you want it. Of course, you could totally make yours full of butter and brown sugar and chocolate chips- I won’t tell anyone!

Rainbow mug 🙂

Like I said, there are many variations for this cake. I personally have done banana, cocoa powder, nutella, and peanut butter. But I want to try replacing the banana with grated carrot, and the chocolate with a gooey cream cheese center. Or try a cinnamon bun style!
Breakfast Mug Cake

  • 1/4 cup enriched flour (all purpose plus bran)
  • 1/2 tsp baking powder
  • 2 tsp cocoa powder
  • 1/8 tsp salt
  • 2 tsp stevia
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/2 a whisked egg (use the other half for tomorrows breaky!)
  • 1 tbsp milk
  • 1/2 tbsp coconut oil
  • 1/2 banana, mashed
  • 1/2 tbsp nutella
  • 1 tbsp peanut butter


Pockets of warm, gooey nutella

Mix all the dry ingredients together in a medium/large mug, then add in the wet. Mix everything well and avoid leaving

flour at the bottom-this does not taste good when cooked. Stir in peanut butter well. Make a hollow in your batter and drop the little bit of nutella inside. Cook in mircowave for 1 minute. If it needs longer, try not to exceed 30 seconds more.

Grab a spoon and dig into a steamy mug of love!


Happy breakfast!


Extreme Green Smoothie

16 Mar

Another green recipe for St. Patty’s! This is one of my favourite smoothies and I tend to have it quite often. I love my fruits and veggies, and I think of this concoction as a way to celebrate them both! Perfect for breakfast or a snack, this smoothie delivers a bevy of nutrients, plus 3 servings of produce and two servings of dairy. The green colour comes from the 2 cups of added spinach, that you can’t even taste! Don’t let the spinach stop you from making this! Believe me when I say it is tasty.


Extreme Green Smoothie

  •  1/2 cup frozen banana slices
  • 1/2 cup mixed berries
  • 1/3 cup yogurt ( like Activia’s raspberry or prune)
  • 1/2 cup 1% milk
  • 2 cups baby spinach
  • 1 tsp cinnamon
  • 1 tsp ginger
  • drizzle of honey if desired


Blend banana and milk together, until all banana chunks are removed. Image Add in berries, cinnamon, ginger, and yogurt. When well blended, throw in spinach and honey and blend for a few minutes more until a beautiful green colour develops. Add more milk if you prefer a runnier smoothy.

Pour into a tall, iced glass and enjoy!


Sushi Night!

19 Feb

My friend Emily is half Japanese and happens to have mad skills in sushi making. I’ve only made it a couple times and not very authentically, so it was great to learn the tricks of the trade. We did all vegetarian sushi because she is vegetarian, and it all tasted great. We had spinach gomae, some kind of cooked acorn squash, various rolls with tofu, mushrooms, avocado, cucumber, yam tempura, and heaps of green tea. So much fun!


I love having “family” dinner with the roommates. We usually make our own meals, just because everyone eats such different things and we all have different schedules.


Now we are off to see Zed’s Dead. I’d normally be super stoked, but I feel like crap and just want to sleep. Skiing tomorrow is gonna be brutal….


Chocolate Chip Cookie Pie

10 Feb

What a hellova long week! So much school, and midterms, and labs, and hours at the library. Not fun! And the worst part is, it continues into next week. No skiing for me this weekend! 😦

I am getting pretty stressed these days about what I should choose to major in. I don’t really think I like any biology, so I am struggling with the idea of applying for zoology. The best option is dietetics, but it is hard as to get into the program. Plus all the prerequisites are HARD like biochemistry and more chemistry…I don’t think I could pull off the grades in those courses to get in. Grr….Are all universities like this? Are the nutritional sciences really that competitive?

Anyways, enough ranting. Let’s get to the point here.

Is it a pie...or a cookie?

This is a fabulous and SUPER EASY recipe that I got off of Chocolate-Covered Katie. She is a food-blogger that creates healthy versions of rich desserts. I love what she makes, and you should go check her out! You’ll love her too. She recently got aired on TV for her mostly vegan recipes, and this one was the most talked about! It is a special recipe because it has a special ingradient.


That’s right, all of the flour is replaced with chickpeas. Crazy, right? And most of the fat is replaced with apple sauce. What a star this gal is.

Chickpeas for dessert?

I have seen a lot of recipes now a days that include vegetables and fruit as replacements for fats, sugars, and flour. It makes sense on a scientific level, but leave it to the foodies of the world to discover these things! Beets in chocolate cake, zucchini in quick breads, beans in brownies and muffins….

I love it. I can’t eat a lot of things because I have such a sensitive digestive tract (yay IBS), so this recipe  is a life saver.

Chocolate Chip Cookie Pie 

  • 500 g of canned chickpeas, rinsed
  • 1 cup quick oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup brown sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1/3 cup unsweetened apple sauce
  • 2 tsp vanilla
  • 1 cup semisweet chocolate chips
*Preheat oven to 350 degrees F. Grease a baking dish or a springfoam pan.
If using a food processor, throw all ingredients in and blend till smooth. Stir in chocolate chips.If using a blender (like me), blend chickpeas, oil, vanilla, and apple sauce for five minutes until smooth.

Wanna slice?

Transfer mixture into a bowl. Using a mixer, beat in oats, baking powder, baking soda, salt, and sugar. Mix in chocolate chips.

Bake for 40-45 minutes, so that it is still a bit gooey inside.

*This is the preferred method because the oats get nicely blended, and it produces a smoother batter. Either way is just as delicious though!

Please make this and share it with everyone! It is much healthier than most other desserts, and I swear you won’t tell the difference!

Happy baking!


Banana and Almond Butter Buckwheat Pancakes

8 Feb

Tasty breakfast! These are some of the best pancakes I’v ever head. Not even joking. Maybe it’s the heartiness of the buckwheat (I’ve never used buckwheat in pancakes before!), but I couldn’t stop eating these things!

These can be completely vegan, but I opted in using an egg because I didn’t have any flax meal on hand. I’ve put the vegan substitutes in brackets in the recipe.

Stack of Fat cakes

My friend Kristen just recently made these and they looked so good I had to try them.

Banana Almond Butter Buckwheat Pancakes

  • 1/2 cup buckwheat flour plus 1 tbsp
  • 1/3 cup quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp honey
  • 2 tbsp milk (or soy or almond)
  • 1 tbsp vegetable oil
  • 1 egg (or 1 tbsp flax meal)
  • 1 heaping tsp cinnamon
  • splash of vanilla
  • water to add, if you like runnier batter
  • 1/2 banana
  • 1/2 tbsp peanut butter
Mix buckwheat flour and oats together. Stir in baking powder, soda, salt, ad cinnamon. Pour in milk, honey, and vanilla. Stir until combined. Add egg, mix, and finally add in the extra tbsp of buckwheat.

I love almond butter on everything

Set a pan or griddle to medium heat and spray with cooking spray. Drop batter into three pancakes on pan. Place sliced bananas on top and gently push into pancakes.Cook for 2-3 minutes on each side, then transfer to plate. Top with peanut butter (or any other toppings you like).Enjoy!



Banana Bran Muffins with Glaze

20 Jan

Bran gets a bad rep.

For being such a super food, people usually look at bran and say, “Ha! Only old people eat that!” (With absolutely no offense to old people. They are the smart ones for eating the stuff in the first place. Respect your elders, yo. They are wise.)

These muffins are really really good. Yes they have bran. Yes you can taste it. And if that bugs you, you should try and learn to love it. Especially when the bran muffin has banana and is topped with a sweet, honey glaze.

Butter chillin' in the background

Banana Bran Muffins with Glaze


  • 1 1/2 cups flour
  • 1/2 cup wheat bran
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 3 bananas, mashed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
Honey Sugar Glaze
  • 1 cup powdered sugar
  • 1/2 cup honey
  • 1/2 tsp vanilla
  • 2 tsp milk (more or less as you need it)
Preheat oven to 375 degrees F. Grease a muffin tin.Mix together flour, bran, baking soda, baking powder, and salt. Set aside.


Beat butter, brown sugar, bananas and milk together. Add in vanilla and eggs and beat until combined. Incorporate dry ingredients. Pour batter into muffin compartments.

Bake for  20-25 minutes, or until a toothpick comes out with few moist crumbs (not dry though!). Cool muffins in tin for 5 minutes, and then on wire rack.

For glaze, beat together powdered sugar, milk, honey, and vanilla until combined. Pour over muffins when they are cooled.