Banana Nut Breakfast Muffin paleo style


Here are ways to use up over-ripe bananas:

Here is my version based on the Paleo Banana Nut Muffins. There is no need for a mixer for this recipe.


  • ½ cup Coconut Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Pink Himalayan Sea Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon freshly ground Nutmeg
  • ½ teaspoon ground cloves
  • 4 Large Eggs
  • 2 ½  Large Bananas, Mashed
  • ⅓ cup Maple Syrup
  • 3 tablespoons Coconut Oil (liquid or semi-solid texture)
  • ½ to 1 teaspoon Vanilla Extract
  • Pecans halves to put on top, (or other nuts of your choice)
  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Mix the dry ingredients in a bowl.
  3. On a separate bowl mash the bananas, add beaten eggs, coconut oil. Mix well so that the coconut oil clumps are smaller. Add the vanilla extract.
  4. Mix the dry and wet ingredients. The batter will be more runny than a traditional muffin batter. Wait a few minutes as the coconut flour absorbs the liquids.
  5. Use an ice cream scooper to put in silicon muffin cups.
  6. Add the pecan halves on top.
  7. Bake for 20 minutes. Cool.

I use silicone cups for these muffins as it makes it super easy to take the muffins out.


How to make a Modular Origami Star


Start off with a square paper. The size depends on how big you want your star to be. If you choose a heavier stock, it will be more difficult to fold and crease the paper. The result will also be bulky. The paper I used in these samples are origami paper, regular printer paper (20 lb. stock) and a stationery paper (a little heavier than 20 lb. stock).

Step by Step

  • Step 1 : Start with a square paper; Step 2: Make two creases by folding the paper horizontally and verticallystep-1-2
  • Step 3: Fold each corner into the centre – it will form a smaller square
  • Step 4: Fold one of the sides into the centre making a triangle – Make sure the
    tip is well creased. This will be the point of the star and will be visible. Do the same on the other side.step-3-4-5
  • Step 5: Turn over the paper Make a crease that aligns where the folded part.


  • Step 6: Fold the middle of the paper


  • Repeat with the other


  • Step 1: Line up two modules and inner the point of the module into the “pocket” of another module


  • Step 2: Repeat until you can close to make a circle.


Here are samples of different size star


Here’s how I used the smallest star. I made cubes of graduated size using a discarded file folder. Here’s the link to the cube template.


Waffle Birthday Cake


Here’s a different twist on a traditional layered birthday cake, I made it using 4 round Belgian waffles. It’s kid-friendly to assemble! For this one, I chose a special Belgian Waffle recipe that is tasty just on its own. I added maple syrup in-between layers to keep the waffles moist. To finish off I iced the “cake” with chocolate ganache and decorated with mini candy-coated chocolate bits.


Here’s all the layers of waffles after brushing  maple syrup in between layers and adding ganache on the cake sides.


Here’s a picture of the waffle cake of what was left from a birthday party.


  1. The trick to making light waffles is to add whipped egg whites to incorporate air into the batter.
  2. Freeze the waffles ahead to save time. Adding the maple syrup to a thawed waffle will help keep the moistness of the waffles.
  3. Use a serrated knife or bread knife to slice the cake.

Ganache Recipe

  • ½ cups heavy cream
  • 12 oz semi-sweet chopped chocolate (or 50-60% cocoa)
  1. Scald the cream.
  2. Take off heat.
  3. Add chocolate. Let it sit for 2 minutes.
  4. Mix. until well blended.

For frosting cake: Leave at room temperature overnight

For truffle: Leave in refrigerator overnight.

Ice cake: Use in liquid form.

Spaghetti Squash Quick Meal

Another savoury dish that is quick, easy, and healthy based on this recipe. I changed it according to what freshest ingredients I had on hand and to taste. It is almost like a salad best served at room temperature. You can keep the leftovers in the fridge and heat up later but I find that it was not as well-received in the family as when it was first served.


  • Spaghetti squash – roasted cut side down with a bit of oil (bake at approx. 30 minutes of until done)
  • bacon bits (to add some crunch and savoury taste)
  • sliced olives
  • tomato wedges – cherry or grape tomatoes
  • grated cheese (I used French Gruyère)
  • olive oil – the good kind you would use in salads
  1. Roast the spaghetti squash in the oven, cut side down.
  2. Scoop out the spaghetti squash flesh using a big spoon but keeping the long strands to resemble “spaghetti noodles”.
  3. Add the bacon bits, sliced black olive, fresh tomatoes and grated cheese.
  4. Drizzle with olive oil.

Best served at room temperature.

spaghetti-squash spaghetti-squash1