This really is a breakfast to throw together the night before and look forward to the next morning.
Delicious mango chunks and creamy coconut pair so perfectly together and who doesn’t love pudding?
Can’t get enough of coconut + mango combinations …

what you need
1/2 cup coconut milk* (I use full fat)
1/2 cup almond milk*
3 tbsp chia seeds
1 tsp vanilla extract
handful frozen mangoes

what to do
combine chia seeds, vanilla extract, coconut milk and almond milk in a glass
stir very well
mixture should get slightly thicker as chia seeds absorb liquid
put pudding mixture in fridge overnight
take out a handful of frozen mango chunks and let thaw in fridge overnight
next morning: combine mangoes and thickened chia pudding

*note: I prefer a very thick coconutty pudding, but if you don’t want it so thick you can use more almond milk or just omit the coconut milk altogether
but keep ratio of 3 tbsp chia seeds : 1 cup liquid for chia seed pudding
(too little liquid and seeds don’t turn to gel; too much leads to a watery mixture that isn’t a pudding)

enjoy your healthy breakfast!


Make it yourself: No-Recipe Amazing Banana Bread

Who doesn’t love Banana bread? Grab some ripe bananas and make some!

what you need

3-4 overripe bananas (I am judging you if you use raw bananas a.k.a if it doesn’t have any black spots)

1:1 Ratio of Sweetener and Flour *REMEMBER THIS* = 2 Cups of Flour : 2 Cups of Sweetener

1/2 cup sugar already coming from bananas

1/2 cup white sugar (it helps with browning)

1/2 cup honey/maple syrup

1/2 cup brown sugar

OR whatever sugar you have! just use the SAME amount of sweetener as Flour

1 egg (sorry vegans this time!)

1/2 cup of oil – I love to use a mix of coconut oil for healthy fats and butter for taste!! Best combo.  Or you could use all vegetable oil or veg oil/butter.  Don’t use olive oil because it has a distinct taste.

1/2 tsp baking powder

1/2 tsp baking soda + splash of vinegar (This basic science class reaction helps the bread rise! Vinegar will evaporate and you won’t taste it)

1 tsp Cinnamon

Chopped walnuts or pecans or Chocolate chips (Optional)

what to do

Line your Bread tin with parchment… or don’t. And regret it later.

Dry Ingredients: Sift into one bowl the Flour, Cinnamon, Baking Powder, Baking Soda

Wet Ingredients: Using a bigger mixing bowl, mash Bananas, add egg, sugars, oil, and splash of vinegar and mix thoroughly.

Add Dry to Wet in batches and Gently Fold in, no need to over stir.

You should have a thick but flowy batter; Pour into the bread tin.

Bake at 350 F for approx 55-60 minutes.  Check at 50 minutes by poking the centre with a tooth pick.  If tooth pick comes out without batter stuck to it, you can remove from the oven.

Last thing: Wait for the bread to cool down a bit please before cutting into it and EATING IT ALL.

Don’t blame me if y’all burn your tongues because you didn’t listen.




Make It yourself: Vegan Almond Butter Cups

Hey you! Here’s a delicious and healthy and VEGAN recipe that’s packed with protein and awesome fats that is great to eat after a workout… or anytime if you’re me. Honestly life is too short to pass up Sweet treats.  There’s no baking involved; you just need a freezer and some patience.

Makes 8-10 Almond Butter cups

what you need
1/2 cup almond butter
1/3 cup coconut oil, melted
1/3 cup maple syrup
3/4 cup rice krispies (optional)

what to do
mix first three ingredients together until combined
stir in rice krispies if you’d like (it adds a REALLY NICE crunch! do it!)
pour into a lined cupcake tin
freeze for a couple hours


Let me know if you try this recipe and share it with your friends! Share the nut butter love!

Actually please make it and then give one to a meat lover and see if they still complain about vegans.