A blog about exercise, nature, books, animals, fashion, health, hair, food, nutrition, interior design, and anything that tickles my fancy.

IMG_8898IMG_8919hipster mum recipe banana bread lunchbox

Kids are so fickle when it comes to food. hipster kid, for example, won’t touch bananas, but adores banana bread. How is that even possible?

I guess, banana bread is really “banana cake” and truly, who can resist a toasty warm slice smothered in butter fresh out of the oven? Below is the simplest recipe I’ve found (click-through for details). I try to make it on a Sunday and dole it out in the lunchbox during the week.

What’s your little one’s food fickle-ty? How have you gotten around it?



1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1 cup brown sugar
1 teaspoon ground cinnamon
125g butter, melted, cooled
2 eggs, whisked
3 ripe bananas, mashed

Heat oven to 180°C. Combine everything. Bake for 45-50 mins. Enjoy!

We spend a lot of time in the kitchen. A lot time preparing meals, baking, gathering around the table for family dinners, entertaining, playing board games, working, learning, this list goes on and on. This little kitchen of ours feels like the heart of our home. Now that the sun is starting to shine and we’ve had a couple of warmer days, we are opening the doors and windows and it makes kitchen time even better. I have felt inspired to cook more over the past couple of weeks and I thought it would be nice to share a day of breakfast, lunch and dinner with you.

Breakfast / Homemade Granola with Greek Yogurt, Honey & Fruit

You will need:

3 cups gluten-free rolled oats
1/2 cup coarsely chopped candied pecans
1/2 cup coarsely chopped almonds
1/2 cup unsweetened coconut flakes
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1/2 cup cranberries

1 1/2 cups vanilla greek yogurt
1/2 cup fresh fruit, we used blueberries
Honey to drizzle on yogurt

Preheat oven to 300°F. Line a baking sheet with parchment paper and spray with a bit of non-stick cooking spray.

Mix first 8 ingredients in a large bowl. Combine honey and vegetable oil in saucepan over medium-low heat and stir until smooth. Pour warmed honey and oil over oat mixture; toss together. Spread on prepared baking sheet. Bake granola until golden, stirring every 10 minutes, for about 40 minutes. Once granola is slightly cooled, stir and break up pieces. Mix in cranberries.

Next, place greek yogurt in a bowl, drizzle with honey and top with a big spoonful of granola and fresh fruit. Enjoy with your favorite cup of coffee or tea.

Tom Kha Gai (Chicken Coconut Soup)

There Are Bagels At Hand [Montreal-Style Bagels]



…with cream cheese and lox.
…with fresh butter and kosher salt.
…with avocado, lime and manchego.
…with a fried egg and arugula.
…with melted cheddar and a few drops of Worcestershire…

…but that’s just me. What do you take on your bagel? I sooner ask that than what type of bagel you…


You will need:

1 box of vanilla wafer cookies (12 ounce box)

6 tbsp unsalted butter, melted

2 cups ricotta cheese

4 ounces cream cheese, softened

2 large eggs, at room temperature

1/3 cup granulated sugar

2 tablespoons grated lemon zest (from about 2 lemons)

3 tablespoons lemon juice

1 carton of fresh blueberries, washed

Preheat the oven to 375 degrees. Using a food processor, pulse the vanilla wafers until they are finely ground. Add in the melted butter and continue to pulse until everything comes together and the crumbs are moist.
Pour the crumb mixture into a 9-inch tart pan (we used a springform pan). Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet and pop it into the oven to bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.
In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.
Cool the tart completely on a cooling rack. Once cooled, top with blueberries, slice, and serve.

Recipe by Martha Stewart.

Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Post image for Apple Cinnamon Overnight Oats

This post is part of our restricted diet series from Beth of Tasty Yummies.

Since my daily yoga practice is as important to me as the food I eat, I try to plan ahead with my meals, to make getting to the studio as easy as possible. Lately I have been enjoying daily 6am vinyasa flow classes, so that means getting to bed at a reasonable time and being up at 5am. I don’t eat before I practice yoga, but the minute I come home and walk through the front door I am starving – so I love easy, simple, quick, and healthy breakfast options.

These Apple Cinnamon Overnight Oats are so easy to throw together the night before and are ready the minute you are ready to eat them. I happened to have some beautiful local apples from our CSA box so I went with a fall-inspired Apple Cinnamon flavor, but you could certainly add whatever fruit or spices you’d like and make this your own.

What do you prefer to eat after a good, sweaty yoga practice or workout?

apple cinnamon overnight oats

Apple Cinnamon Overnight Oats {Gluten-free and Vegan}

makes 2 small servings

•           1 cup gluten-free rolled oats

•           1 cup non-dairy milk (I use homemade almond milk)

•           1 tablespoons chia seeds

•           1 small organic apple, cored and chopped small

•           1 tablespoon 100% pure maple syrup or honey

•           1 teaspoon ground cinnamon

•           dash of nutmeg

•           pinch of fine sea salt

•           1/2 teaspoon vanilla extract

Optional: For an extra protein boost add a scoop of your favorite vanilla protein powder, or chopped walnuts for added crunch!

Add all of the ingredients to a bowl or a jar. Stir well to combine. Cover and place in the fridge overnight. In the morning, give it a stir and enjoy it cold, or heat it up quickly if you prefer it warm. I like to add a little pinch of ground cinnamon or you can also add chopped nuts or granola, for a little crunch.  This will keep in the fridge for 2-3 days.

apple cinnamon overnight oats

The End Of Summer Face Mask Your Parched Skin Needs

The End Of Summer Face Mask Your Parched Skin Needs

Post image for The End Of Summer Face Mask Your Parched Skin Needs

As much as we don’t want to admit it, we’ve all done it.Sunburns… they’re an almost inevitable part of summer. Whether your sunscreen failed or you forgot it all together, we’ve all had a burn or two in our day. Sunburns — and sun exposure in general — put our skin through the ringer during these hot and sticky months, and by the end of the season our skin can be left feeling parched and flaky. Definitely not a great way to welcome autumn.

This past weekend I finally made it to the beach, and after a few hours of salt water, sand, and blazing late-summer sun, my skin felt as if it needed a little extra care. So, after returning home I whipped up this super easy and deeply nourishing mask. It’s the perfect gift to give your skin after three months of UV rays and salty waves. Composed of natural oils to de-puff and replenish, hydrating raw honey, and naturally exfoliating organic yogurt, this concoction is perfect for this transitional time of year.

Face Mask


2  Tbs raw honey

2 Tbs almond oil

2 Tbs olive or jojoba oil

1/2 cup organic yogurt

Small bowl or container


Face Mask

Place the honey in the container and warm it in the microwave for about 20 seconds.

Face Mask

Next, add the almond oil and stir.

Face Mask

After you’ve combined the honey and almond oil, add the olive oil.

Face Mask

Next add the yogurt and gently whisk with a fork until smooth.

Face Mask

Apply to a clean face — being sure to avoid the eye area — and leave on for 30 minutes. Rinse with lukewarm water and pat dry with a fresh towel.

Face MaskFace Mask

The Healthy Pumpkin Spice Latte Recipe You’ve Been Searching For

The Healthy Pumpkin Spice Latte Recipe You’ve Been Searching For

Post image for The Healthy Pumpkin Spice Latte Recipe You’ve Been Searching For

A new season is here…

I’m not talking about autumn actually — we still have a couple more weeks of summer left after all — no, I’m talking about Pumpkin Spice Season. A certain drink hits a certain coffee shop’s menu this time of year — am I right when I say this seems to arrive earlier and earlier? — and as planned, people go crazy over the stuff. So crazy that Pumpkin Spice has permeated everything from candles to candy. The flavor is undeniably fall and brings to mind crisp days and blazing leaves, even if the temperature is still hovering around 80.

And I’ll agree, it’s good stuff. I used to get one every now and then, even if I could detect a faint chemical flavor (and yes, I know how awful that statement is, in and of itself). That is, until I learned exactly what goes into one of these drinks. I have one word for you: Monsanto. Yep, just swore the whole chain off for good, even on road trips, which is kind of a big deal.

If you’re feeling as grossed out as I was after reading that article, I have something that may cheer you up: A much healthier and super simple recipe for a homemade and chemical-free pumpkin spice latte. Not only is it actually good for you, but it’s vegan, paleo, and gluten-free too, so everyone can enjoy it and reap the benefits of actual, natural, true-to-form pumpkin – an ingredient that doesn’t actually exist in the store-bought variety of this drink.

Pumpkin Spice 5

Healthy Spiced Pumpkin Latte

Serves 2 to 3, depending on mug size

1 cup of strongly brewed, hot black coffee (I used three scoops of grounds in 1 cup of water)

1/4 cup organic pumpkin puree

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 tsp vanilla

1 tsp honey (optional)

2 Tbs full-fat organic coconut milk (the kind in the can – look for filler-free varieties)

1 cup milk of your choice (I used 1/2 cup coconut milk and 1/2 cup almond milk)

Blender, whisk, medium bowl, and small saucepan

Pumpkin Spice 1

In a small saucepan on the stove, heat the 1 cup of milk until just boiling.

While the milk is heating, in a medium bowl combine the pumpkin, spices, vanilla, honey (if using), and 2 Tbs of coconut milk. Mix well with a fork or whisk. Pour in the coffee, and whisk until combined.

Pumpkin Spice 2

Pour the pumpkin mixture into a blender and add the heated milk. Blend on high for 20 seconds. Serve in mugs with cinnamon sprinkled over the top.

Pumpkin Spice 3

More food posts from the BLDG 25 blog.

Free People Blog


The 3 Degrees | Lee Canham



The 3 Degrees | Lee Canham


(Source:, via coffee-and-wood)

50 Foods You Really Should Be Eating

Eat more avocado, black garlic or turmeric and you’ll benefit immensely.