Ingredients
- 3 frozen bananas, thawed
- 1 1/2 cups all purpose flour
- 1/3 cup melted butter
- 1/2 cup sugar (you can use 3/4 if you want it sweeter, but I'm adding chocolate chips, so I chose not to make it too sweet).
- pinch of salt
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 1/4 cup of chocolate chips - I splurged and used Soma's :)
- 1 tsp baking soda

Directions
- preheat oven to 350 degrees C
- line a loaf pan with either parchment paper or grease with butter
- mash the bananas until runny, add the melted butter and then the baking soda, egg, salt, vanilla extract and sugar and mix well.
- add the all purpose flour in batches until well combined
- add in chocolate chips.
- pour batter into pan, and bake for 50-60 minutes until lightly golden brown. Depending on your oven, it will take a different amount of time for everyone. I would suggest checking at 50 minutes and stick a toothpick in the center. If it comes out clean, it's ready :)
- when ready, take out of the oven, and let cool in pan for at least 20 minutes.

Why frozen bananas?
After trying it with ripe bananas, and frozen bananas - I found that the frozen bananas made a much more moist banana bread. Usually we freeze the bananas (with peel - we chuck them literally into the freezer as is) and it will turn brown, but don't worry, it's fine. When I'm ready to make banana bread, I take the frozen brown banana and thaw it - it'll become liquidy and mushy. I peel it and you will think the banana has gone bad based on its color and how it is so watery, but really it is FINE. I was inspired by this idea when I watched a baking segment by one of Momofuku's bakers and she did that to her bananas as well. The wetness of the banana when combined with the other ingredients honestly creates a very moist texture. Give it a try!

I hope you love this recipe, and will give it a try, my husband usually eats half the loaf the day I make it!

Until next time, XO - M.

These amazing chicken skewers are from J and W Foods - for those of you who have never been, you have to go, they sell organic free range chicken at incredibly reasonable prices. Once i started eating chicken from here, I can't eat any other type of chicken - you honestly really taste how clean and amazing this chicken is. Also, they cater and supply to body builders - when you walk in to the store the whole left wall has testimonial and pictures of athletes. If it's good enough for them, it's surely good enough for me. In addition, they also sell grass fed beef, and pre-packaged fruits that are about $5-10 a bag and they are HUGE, same goes for veggies.

Alright guys, as promised, my recipe is here!! I almost feel bad making you guys wait for this lol - but it is super easy and super delicious! I have it a few times a week for breakfast and it's super healthy for you.

Here are the ingredients for my chia pudding - SUMMER IN A BOWL mmm...:
1. Coconut Almond Milk - 1 cup.
2. Chia Seeds (whole seeds, not powder) - 1/4 cup.
3. Fresh Mangoes

Directions:
1. Take a glass container (one that come with a lid) - put the 1/4 cup Chia Seeds in first, then the 1 cup milk - this helps the seeds to mix better. I found that if you try to put the seeds in after you put the milk, the seeds all float and its harder to mix it. (but honestly, doesn't matter).
2. Mix well - make sure all the seeds are submerged in the almond milk - if not, at least coated.
3. Close the lid - and let soak for 15-30 minutes on the counter - this helps with the expansion of the seeds. I tried to put it in the fridge right away and the seeds didn't soak at all, it was almost hard and stuck together.
4. Stir half way through the waiting time to make sure all the seeds don't stick together.
5. When you see that a majority of the seeds have expanded, then feel free to pop it in the fridge until ready to serve.
6. Prepare mangoes (or whatever fruit alternative) and serve.

Best time to eat it is after you let it thaw from the fridge for 5-10 minutes, I find the flavor to be at its prime then... Since the coconut almond milk is already so fragrant and sweet on its own, you do not need any added sugars. If you wanted to though, you can always add honey or agave but I find no need for it.

Benefits of Chia Seed:
To summarize - includes:
1. 28-gram or one-ounce serving of chia has 11 grams of dietary fibre — about a third of the recommended daily intake for adults.
2. Chia seeds are packed with omega-3 fatty acids, with nearly five grams in a one-ounce serving. These fats are important for brain health. 
3. A serving of chia seeds has 18 per cent of the recommended daily intake for calcium, which puts your well on your way to maintaining bone and oral health
... and much more.

Ingredients:

- 1cup unsweetened almond milk
- 1/4 cup chia seeds
- 1 tsp vanilla extract
- 1 cup shredded unsweetened coconut
- pineapple (cut into bite sized pieces).

Directions:

1. In a glass bowl, combine the almond milk, vanilla extract and chia seeds together. Ensure that you are mixing the two ingredients well, so that they can soak evenly. Place a lid over the mixture and then place in fridge for a minimum of 1 hour (preferably 5-6 hours).
2. In a pan, toast the shredded coconut and cool. Place it in an air tight container so that you can use it later (for up to a week).
3. Prepare your pineapple.
4. When the chia seed pudding is ready, you will see that it will look like the picture above. It will resemble a tapioca texture (with a crunch from, obviously the chia seeds). Add the pineapple and toasted coconut and enjoy!!

* For those of you who will find this a bit bland, you can always drizzle some agave, honey or maple syrup on top. For me, I find the sweetness of the pineapple just perfect.

I hope you enjoy this healthy treat! You can enjoy this for breakfast or any other time as a snack - it is so nutritious and pretty filling :)

XO, M.

Ingredients:

- 2 tablespoons of butter
- 2 1/2 cups of shredded unsweetened coconut
- 2 eggs
- 1tsp vanilla extract
- 1/3 cup sugar (if you want it sweeter, 2/3 cups)


Directions:
1. Preheat oven to 350 degrees F
2. Melt butter in pan.
3. In a bowl, combine shredded coconut with melted butter and toss until evenly coated.
4. In another bowl, crack two eggs into it and with an electric mixer, mix until fluffy.
5. Add in the sugar to the egg mixture and continue whipping until it turns almost double in volume and becomes a light yellow and creamy consistency (will look kinda glossy too from the sugar).
6. Add the vanilla extra and mix again for 3-5 seconds until combined.
7. Add the coconut mixture to the egg mixture and lightly fold until fully mixed.
8. Take baking sheets, line them with parchment paper and with a tablespoon, drop the mixture onto the sheet. Taking a metal spoon, lightly spread the spooned mixture until it is thin (like in the picture). Remember to leave about 2 cm between the cookies as it will spread while baking.
9. Put in oven (when oven is ready) and bake for about 7 minutes - or until golden brown.
10. Remove when cooled, or if you need that baking sheet for a second batch, transfer to a cooling rack.

Result = will make about 2 dozen (depending how big your cookies are) - and will be chewy in the middle and crisp on the outside....

I hope you enjoy my rendition of some of the similar recipes I found online that I decided to combine together into this one.. My hubby already ate 5 of them.. I think these will be perfect for a light snack or even with icecream :)

- xo, Miranda.

Ingredients:
- 10-15 capers
- 2-3 cloves of garlic (sliced) 
- half a lemon
- 1 can of tuna
- 1 box of cherry tomatoes (halved)
- parmesan cheese 
- spaghetti
- some butter (optional - i didnt' use it)

Directions:
- In a pan, saute the capers in butter/oil with garlic til the garlic is browned (by the way: you should have your pasta cooking)
- Add the cherry tomatoes and stew until a sauce-like consistency.
- Drain the can of tuna, and add into the pan and continue cooking
- Squeeze the juice of half a lemon to the sauce (this will add more flavor to it, and the capers will have already added the saltiness - therefore, there's no need for salt - the parmesan later will also add more saltiness).
- When the pasta is ready, drain, and toss into the sauce and continue stewing for another 2-3 minutes (until all at the same temperature).
- When ready to serve, spoon into the plate and sprinkle with parmesan cheese and enjoy!!

I hope you like this recipe, I kinda threw it together as it was really easy to make - probably took only 15 minutes and I find it super healthy compared to all the other types of pasta I've been making.. Trying to tweak my meals to be healthier.

- M