Mini Key Lime Pies

You know what I realized as I scrolled through my blog today? Out of the 12 recipes I have, 8 of them are breakfast recipes. Yes, that’s right, three-quarters of all the recipes I have are breakfast recipes!  I’m not really quite sure how that happened considering there are four other meals in the day. You’re probably wondering how I got to a total of five meals a day.  I’m the type of person who needs to have a snack and dessert EVERY day and counts them as separate meals. Do normal people not eat dessert on a daily basis? Oh, well!

CashewsRecently, I’ve been into making vegan desserts.  I like the challenge of being able to make something without dairy, eggs, and/or honey. My family, like most other people, is skeptical of vegan desserts. Despite my family’s dislike of vegan desserts, my dad never has a problem eating Banana Breakfast Oat Cookies or these key lime pies before I tell him they’re vegan.

StackedMemories of key lime pie usually come from a box. I know what you’re thinking–my grandma is supposed to have made the best pies and whenever I eat them I think of her, but that’s just not true. Whenever I eat key lime pie I think of the Edwards key lime pie in the freezer section. Now I’m eating homemade mini vegan key lime pies–oh how far I’ve come from the freezer section of desserts at Walmart!

Bite CashewsMini Key Lime Pies (Makes 5)

1/2 cup pitted dates

1/4 cup old fashioned oats

1 tbsp. ground flaxseed

1-2 tsp. coconut oil (melted, optional)


1/2 cup raw cashews (soaked in water for 4-6 hrs. and then drained)

1/4 cup coconut milk

2 tbsp. coconut oil (melted)

2-3 limes (1/4 cup juice, 1 tsp. zest)

1/4-1/3 cup maple syrup

Pinch of salt


  1. Line 5 muffins tins with paper liners.
  2. In a food processor blend dates until you are able to form a ball with it. Add in oats and ground flaxseed, pulse until combined. Add coconut oil 1 tsp. at a time if needed to make a stickier/wetter crust.
  3. Distribute date crust mixture evenly among paper liners. Use clean fingers to press the mixture into each liner. Place in freezer to firm up while making filling.
  4. Clean out the food processor. Add all ingredients to the food processor and process until smooth. Add more maple syrup if needed.
  5. Take muffins tins out of the freezer. Pour filling into each of the liners. Garnish with lime zest if wanted. Cover loosely with plastic wrap and place back in freezer. Freeze until solid.
  6. Remove from the freezer for 10-15 minutes to thaw before serving. They will keep covered in the freezer for up to 2 weeks.

Filling adapted from Minimalist Baker



Watermelon Smoothie

Ahh! It’s been awhile hasn’t it. I’ve just been outside soaking up the 100 degree weather we have here in the midwest. 100 degree weather, yes, I’m actually outside in it. Being outside when it’s that hot, it feels like a hell (I really wish I were joking, but I’m not). Cooling down and hydrating is vital before and after you go outside . That means LOTS of cold food for me. Ice cream, salads, and smoothies, all made their way into my diet this week. For once chocolate desserts don’t have any appeal to me.SmoothieSlightAngle

I’m sure a lot of you have heard of banana “ice cream“, the ice cream that isn’t actually ice cream, well typical banana “ice cream” is usually made with frozen bananas. Ripe frozen bananas give a great frosty texture, so of course I had to throw them into my smoothie. Watermelon and bananas don’t exactly sound like they go together, but you can’t omit the bananas in this recipe, it won’t taste good. Whether it’s 100 degrees or not, this smoothie is both hydrating and delicious.



Watermelon Smoothie (Makes one 16 oz. smoothie)

1 ripe banana (cut into chunks and frozen)

1 1/2 cup diced watermelon

1/3 cup water

1/4 lime

Pinch of salt


  1. Add water, watermelon, salt, and juice from the lime to the blender. Blend until smooth.
  2. Add banana and blend until no banana chunks remain. Pour into glass and garnish with a lime slice.

Adapted from Healthy. Happy. Life.

Banana Breakfast Oat Cookies

Cooking shows put me to shame. I’m currently sitting on the couch watching an episode of Chopped as I type this. The people on Chopped only get 20-30 minutes to cook while I spend almost an hour just baking cookies. They’re also forced to use weird ingredients like mango steen and mashed potato candy (wtf?). It almost makes me feel guilty about eating the same thing for lunch everyday. Almost.


While trying different foods/ ingredients is exciting, sometimes it’s just easier to use what you know. Like these cookies, they’re made with easy pantry staples, but they’re still pretty tasty. Recently I’ve been making more desserts/food without refined sugar. These cookies are sweetened only with blended dates and mashed bananas. And of course what is banana without peanut butter? Peanut butter and banana are just two foods meant for each other. These cookies have no flour and can be made gluten free by simply using gluten free certified oatmeal. Yes, cookies for breakfast exist.


Banana Breakfast Oat Cookies (Makes 8-9)

2 ripe bananas (I used medium-sized)

1/3 cup pitted dates

2 tbsp. coconut oil (melted)

3 tbsp. peanut butter (I used natural)

1 tsp. vanilla extract

1/4 tsp. salt

1 tsp. baking powder

1 1/2 cup oatmeal (divided, use gf certified if necessary)


  1. Preheat oven to 350°F
  2. In a food processor blend together bananas, pitted dates, coconut oil, peanut butter, and vanilla until smooth.
  3. Add salt and baking powder. Process until combined.
  4. Add 1 cup of oats and process until the oats are only slightly broken down. Take the blade out of the food processor. Stir in the last half cup of oats.
  5. Use a 1/4 cup scoop to put the cookies on a greased baking sheet or slipat. Bake for 15-17 min. These cookies will stay well in a sealed container for up to 2 weeks (the cookies do however get a bit soft after being in a sealed container).

Maple Blueberry Scones

I recently visited England and naturally, I had to drink tea. The only way I drink tea is when it’s offered with little sandwiches, sweets, and scones. The British like to call this afternoon tea. When I had afternoon tea they served an enormous amount of food, way too much to be considered a “light meal”. First there were small sandwiches, four of them. Next, they brought out a dessert tray. On the top there were mini cakes, strawberry tarts, and small shots of jello, on the bottom there were scones served with clotted cream and strawberry preserves.


And of course being an ignorant American, I thought that the clotted cream was butter. No, clotted cream is not butter, clotted cream actually has less butterfat than butter. Despite being less rich and fatty than good ol’ butter, I still thought it was pretty damn good. I think I had a bit of an epiphany while I was eating that scone. Scones can be dessert, they can be breakfast food, they can be sweet, you can eat them with jelly (I REALLY like jelly, like a lot), they can be savory… The list goes on and on.


Once I was back in the states and had a kitchen to bake in, I had to make something. Of course it was scones. They’re not just amazing, but they’re also pretty basic. This recipe takes your classic scones and puts a bit of a twist on it by adding maple syrup and blueberries. I was a bit disappointed that the maple syrup flavor didn’t stand out after I baked the scones, but it did help provide a very subtle sweetness. The blueberries are great baked into the scones, as they get a little jammy when heated. I bet you can guess what I’m having for breakfast tomorrow.



Maple Blueberry Scones (Makes 6-8 scones)

1 1/2 cups all-purpose flour

1 tsp. baking powder (heaping)

1/4 tsp. baking soda

pinch of nutmeg

1/4 tsp. salt (heaping)

6 tbsp. cold butter (cut into cubes)

1 1/2 tbsp. maple syrup

1/3 cup milk

1 egg yolk

1/2 cup blueberries

Egg white for brushing on top of scones before baking


  1. Preheat oven to 400°F
  2. In a mixing bowl, mix together flour, baking powder, baking soda, pinch of nutmeg, and salt. Work the butter into the dry ingredients using a pastry cutter or your fingers. Stop once the mixture looks like a coarse meal.
  3. In a measuring glass, combine egg yolk, maple syrup, and milk and beat lightly with a fork. Add all to flour mixture, stirring enough to make a soft dough. Fold in the blueberries.
  4. Turn out onto a floured board and knead  lightly.  Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps.
  5. Place on an ungreased baking sheet or slipat.  Brush with lightly beaten egg white.  Bake for 13-16 minutes or until golden brown on top.  Serve warm.  Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

Adapted from Joy the Baker

Strawberry Coconut Date Oatmeal

Breakfast quinoa. That’s what I thought of  as I peered inside the pantry this morning. Coconut quinoa with sliced bananas, that sounds like a great idea, doesn’t it? But wait Trina, to make breakfast quinoa, you need quinoa. Alas, when I looked in the pantry, no quinoa. You can imagine my disappointment. Well what was I supposed to now? I have to eat, and I need whatever I eat to be pretty enough to blog about.


Oatmeal. The new prettiest breakfast food. Well I can make that, it’s easy, and I can decorate it. Recently, thanks to a plethora of health bloggers/ instagrammers, it’s become a the new “it” breakfast food (yes, there is such thing as in “it” food). Decorating oatmeal is an art. These bowls are carefully arranged with an assortment of fruits, nuts, nut butter, chocolate, etc. And you thought oatmeal was just that plain healthy mush. This oatmeal isn’t quite as fancy as the ones you might  see, but it’s still quite tasty. Now to tell you the truth — I’ve actually made this oatmeal multiple times. It’s more time consuming then just making strawberries and cream oatmeal from the packet, but it’s SO much better. Health wise AND taste wise. It’s also sweetened with dates and coconut milk, thus making it vegan and refined sugar-free. Like me, you can’t make this oatmeal just once, you’ll have to make it multiple times.


Strawberry Coconut Date Oatmeal (makes 1 serving)

1/2 cup old fashioned oats

1/3 cup light coconut milk

2/3 cup water

3 pitted and chopped medjool dates

Pinch of salt

1/8 tsp. coconut extract

3-4 sliced strawberries

Shredded coconut to garnish (optional)


  1. In a pot, bring coconut milk and water to a boil. Add oats, dates, and salt. Bring heat down to medium or low.
  2. Cook for 6-8 minutes, stirring occasionally. Once it’s thick and creamy, take it off the stove and add coconut extract.
  3. Pour into a bowl and decorate with sliced strawberries. Garnish with shredded coconut.