Grain-Free Coconut Banana Bread

I’m sitting at my kitchen table typing up this recipe and polishing off the second half of this loaf. It’s THAT good! It goes really well with a cup of coffee or tea. Just saying!

This is not your standard banana bread recipe. It’s free of refined sugars, and flours, instead, it’s made with ground almonds and shredded coconut. The result is a super sweet very moist slice of cake. Because it is so moist, I recommend storing your banana bread in the fridge. You probably won’t need to though because it won’t last that long!


Grain-Free Coconut Banana Bread


  • 3 medium ripe bananas, mashed
  • 1 large egg
  • 1/4 c coconut oil, melted
  • 1/4 c maple syrup
  • 1 1/2 c almond flour
  • 1/2 c shredded coconut plus a little extra to sprinkle on top
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla


  1. Preheat the oven to 350. Line a 9 x 5-inch loaf pan with parchment paper and spray with coconut oil.

  2. In a large bowl mash the bananas, eggs, vanilla and maple syrup with a large whisk. Next, add the dry ingredients; almond flour baking soda, salt, and shredded coconut whisk thoroughly. Lastly, stir in the coconut oil. 

  3. Pour the batter into the prepared pan and sprinkle with a little extra coconut. Bake for 40-45minutes. When its ready the center should be firm to the touch. Insert a toothpick or the tip of a knife into the center; it will come out clean when its ready if it doesn’t put it back in the oven and bake for five more minutes. 

  4. Let the banana bread cool before trying to remove it from the pan (it’s hard to wait, I know.) Slice and enjoy! 

Coconut Almond Granola

Store bought granola is one of those foods that sounds like a healthy choice, but in reality, it’s usually packed with excess sugar and oils. Good news though, its really easy to make at home, and so much healthier! Serve with your favorite yogurt, fresh fruit, and a drizzle of honey.

Coconut Almond Granola


  • 1 c organic oats
  • 1 c unsweetened coconut flakes
  • 1/2 c almond meal
  • 1/2 c coconut oil
  • 1/4 c maple syrup
  • 1 tsp cinnamon
  • 3 tbs seeds: chia, flax, sesame or hemp


  1. Pre-heat the oven to 325 degrees. Combine all ingredients in a large bowl. Mix really well, making sure everything is evenly coated with maple syrup and coconut oil. I usually use my hands to do this. 

  2. Line a large sheet tray with parchment paper and pour the granola mixture onto it in one even layer. Bake for 20 minutes, then remove the tray from the oven and stir with a wooden spoon or spatula. You will notice the corners and edges start to brown first, so make sure to move the granola around so that it does not burn. Return the tray to the oven and cook for another 10 minutes or until the granola is evenly golden brown and fragrant. 

  3. Let the granola cool completely before eating. Store in an airtight container for up to two weeks! 

Crispy Olive Oil Fried Eggs with Yogurt + Herbs

Crispy Olive Oil Fried Eggs with Yogurt and Herbs


  • 2 eggs
  • 1/4 c full fat greek yogurt
  • 4 tbs olive oil
  • a small handfull herbs, any that you like mint, dill, chive, or parsley
  • a few slices of cucumber and or radish
  • flakey sea salt and freshly cracked pepper
  • a pinch red pepper flakes optional


  1. Spread the greek yogurt onto a plate with the back of a spoon. Season with salt and freshly cracked black pepper. 

  2. Heat a castiron pan on medium/high. Add three tablespoons of olive oil to the pan. Crack the eggs into the pan. Reduce the heat to low. While the egg is cooking, carefully tip the pan towards you allowing the olive oil to pool onto one side of the pan. Use a spoon to gently baste the egg with hot oil; this will help to cook any lingering runny egg white. Remove the eggs from the pan and place directly on top of the seasoned yogurt.

  3. To serve; top the eggs with the fresh herbs, tearing them into small pieces with your hands. Add a few slices of radish and cucumber. Lastly, season everything with a drizzle of olive oil, salt, pepper and chili flakes ( optional.) Serve with toasted bread and enjoy immediately! 

2018 Foodie Gift Guide!

Dining In – cookbooks are always a good option!

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Stonewashed Lined Napkins

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Bon Appetit Magazine Subscription – my favorite food magazine!

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Mortar and Pestle – just as beautiful as they are functional.

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Brightland Olive Oil

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Le Creuset Skillet – this one is on Amazon!

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Cacio e Pepe Tee – I need this shirt!

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Cheese Board

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Ceramic Mug – shop small!


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Immersion Blender

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French Market BasketScreen Shot 2018-12-01 at 2.36.52 PM.png

Bee’s Wax Food Wrap

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Bestia Cookbook

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Hand Balm – because cooking is rough on hands.

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Maple-Brown Butter Roasted Squash


Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted. The other best part of this dish… brown butter, ugh it’s heaven! If you haven’t browned butter before do so carefully because it can turn to burnt butter really fast! This recipe is perfect for your Thanksgiving menu, enjoy!

Maple-Brown Butter Delicata Squash


  • 2 large delicata squash
  • 1/2 c butter
  • 3 tbs maple syrup
  • 3 tbs chopped parsely
  • flakey sea salt
  • 1 tbs olive oil


  1. Pre-heat the oven to 400. Slice the delicata squash into half-inch rounds and scrape out the seeds with a small paring knife. Place the squash in a  large bowl and toss with the maple syrup, olive oil, and sea salt. Lay them out on a parchment lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 15-30mins flipping the squash halfway through the baking process. 

  2. Meanwhile, make the brown butter; put the butter in a small saucepan and begin to melt it over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully because it can go from perfectly browned, to burnt to hell real quick! The butter is ready when it smells nutty, and the color is like caramel. Just before serving, add the chopped parsley. 

  3. To serve; arrange the squash on a platter or large plate. Spoon the brown butter and parsley over the plate. Sprinkle with a pinch of flakey sea salt and dig in! 

My favorite LA lunch spots!


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Kazu Nori

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Bay Cities Italian Deli

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  1. The line is long at Sqirl, but it’s worth the wait. I can never get out of there without ordering the classic sorrel pesto rice bowl. It’s a classic for a reason!
  2. Kazu Nori is especially good for a solo lunch without the awkwardness. It’s bar seating, first come first serve. They just do handrolls made to order. Get the iced green tea too, it’s delicious.
  3. Gjusta is my westside go to. Don’t leave without a loaf of bread for the road!
  4. Ok, I know this is a chain but I had to put it on the list because it really is one that I eat at weekly. Call me basic IDK, I’m never not down for a kale caesar salad.
  5. Order the “godmother” at Bay Cities Italian Deli. That is all.

Cook from the Book: Sister Pie


I have fully committed to mastering pie making this year. Ok, maybe not mastering, but definitely up-ing my skill level. Pie, of any flavor- is by far my favorite treat. I am so excited about Lisa Ludwinski’s book Sister Pie named after her Detroit pie shop. The first recipe I made from this book was the delicata squash, caramelized onion, goat cheese, and sage hand pies. They came out so. damn. good! I’m including the recipe below. Let me know what you think!

Click here to buy Sister Pie!

Sister Pie's Caramelized Onion, Delicata Squash and Sage Hand Pies


  • 1 1/2 c delicata squash seeded and cubed
  • 2 tbs olive oil
  • 1 tsp salt
  • 4 yellow onions thinly sliced
  • 1/3 c minced fresh sage
  • 4 oz goat cheese crumbled
  • freshly ground black pepper


  • All-Butter Hand Pie Dough from Sister Pie
  • 1 egg beaten
  • 2 tsp poppy seeds
  • 1/2 tsp flakey sea salt


  1. Preheat the oven to 400. Toss the squash with salt, olive oil, and freshly ground pepper and bake for 40-50mins until soft and caramelized. Remover them from the oven and let cool.

  2. While the squash is roasting add the sliced onions to a saute pan and slowly begin to caramelize, this will take some time, at least the full 50 minutes that the squash is in the oven. Stir every few minutes to ensure the onions do not scorch on the bottom of the pan. When they are soft, golden brown and sweet, let them cool in a bowl in the refrigerator.  

  3. To make the filling: toss the cooled squash and onions with crumbled goat cheese and sage. Taste the filling and add more salt or pepper if needed. 

  4. Roll out the hand pie dough to approximately 1/4-inch thick and use a cookie cutter to cut 4-inch rounds. Line the pastry rounds on a sheet tray between parchment and let cool in the refrigerator for 1 hour. 

To Assemble

  1. Preheat the oven to 450. Remove the pre-cut rounds from the refrigerator, lay out half of them on a lightly floured surface. Brush each round with the beaten egg then place a spoonful of filling in the center of each round. Place the remaining pie crusts rounds on top and press the edges with your fingers to seal. Next crimp the edges further with a fork.

  2. Brush each of the assembled hand pies with the beaten egg and top with poppy seeds and a pinch of sea salt. Bake for 24mins, let cool and enjoy! 

Wednesday Wishlist!

My Wednesday Wishlist is a collection of things I’m lusting after at the moment ie: books I’d like to read, restaurants I’d like to try, recipes to add to my repertoire and a whole bunch of pretty things I want to buy, (but probably shouldn’t.)

Rolling Pin Set

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Salt Fat Acid Heat

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Small Victories

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Barton Coat

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Gwen Restaurant

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  1. I have committed to mastering the art of pies this holiday season and I’m so excited about these rolling pins. The beveled edges take all the guesswork out of rolling a pie crust to 1/4in thick. I can’t wait to try them out!
  2. I’ve been such a fan of the book Salt, Fat, Acid, Heat. I can’t wait to binge watch their new Netflix show!
  3. Recipe writing is an art form, and Julia Turshen has mastered it. She has been a part of writing many cookbooks, including Gweneth Paltrow’s “It’s all Good”. This purchase is a two for one! I’m buying this book not only for the incredible recipes, but also, to learn as much as I can from Julia’s food writing.
  4. Wow! I know, not food related but damn this coat. I’m in love. Maybe it will go on sale?
  5. Not only is the food at Gwen insanely good but I really feel its the most beautiful restaurant interior in town. Give me art deco and a dry aged steak any day of the week!