Plantain Pancakes with Fried Eggs and Fresh Fruit

Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.

Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!


Plantain Pancakes with Fried Eggs and Fresh Fruit

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 2 ripe plantains
  • 1 + ¼ Tbsp virgin coconut oil
  • 6 organic free-range eggs
  • salt and pepper to taste
  • lots of your favorite fresh fruit


  1. Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
  2. Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
  3. Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
  4. They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
  5. Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
  6. Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!













Tropi-Cali Pitaya Bowl

Tropicali pitaya smoothie bowl

Every year the fam-jam vacations in California and every year I look forward to it more and more because of the plethora of options I have for smoothie bowls here hehe. As you guys probably already know, I’m absolutely out of my mind obsessed with smoothie bowls (for good reason, might I add) so obviously I’ve gotta give you a Cali inspired smoothie bowl while I’m here!

Now you can make smoothie bowls with just about anything you can freeze,  but my absolute FAVORITE types of smoothie bowls are either made with acai or pitaya (or both, which the Mad Beet in Pacific Beach so graciously has on their menu) because for starters, I la-la-la-loooove the taste, but also because they’re both superfoods containing loads upon loads of health benefits in each scrumptious spoonful.

This particular smoothie bowl that you’re feasting your eyes on happens to be a pitaya bowl, which is not only a treat to look at, but also a treat for your insides. Let me drop some nutrition facts for ya here:

  • Low cal but high in nutrients like fiber, protein, Vitamin C, Vitamin E, Magnesium, and Iron (to name a few)
  • Contains prebiotics which are crucial in maintaining a healthy gut (aka a healthy everything because gut health is life)
  • High amounts of fiber help maintain a healthy digestive system too
  • Loads of antioxidants help combat effects of free radicals and unstable molecules which could potentially cause inflammation and thus chronic disease
  • Vitamin C and other antioxidants help boost your immune system
  • Did I mention it’s, like, really pretty?

Okay so now you know how good this stuff is for you and you can see how nice is it to look at, go and make your own! You can order frozen pitaya online through Pitaya plus or I usually can find it at Whole foods (and sometimes Safeway). Enjoy 🙂

Tropi-Cali Pitaya Smoothie Bowl

  • Servings: 1 bowl
  • Difficulty: easy
  • Print


  • 1 cup frozen pink pitaya
  • ¼ cup coconut water
  • 1 tsp raw honey
  • 2 Tbsp granola
  • 1 Tbsp almond butter
  • 1 medjool date, pitted and chopped
  • ¼ cup fresh pineapple, chopped
  • ¼ cup fresh berries
  • 1 tsp unsweetened, shredded coconut


  1. Add the pitaya, coconut water, and honey to a high-powered blender and blend until smooth and thick.
  2. Transfer to a bowl and top with the remaining ingredients. Enjoy!

Toasted Coconut Steel Cut Oats with Fresh Fruit

Coconut Steel Cut Oats with Fresh Fruit

Here I am, back from vacay in cold ole’ Canada. Well, it’s not that cold considering what winters are like. At least it’s in the positive degrees. But compared to Mexico, this weather is bone-chilling and I’m in desperate need of some warmth. Seriously, how am I STILL cold. COmE oN WeaTHeR it’s FREAKIN MAY!!!!

But while I MAY (hehe, since it’s the first day of May….nevermind) not be able to control the temperature outside, I sure as heck can control the temperature of my food. Thank the sweet baby Jesus for food because without warm food, I don’t think I would have made it through the last two winters.

SO. Enough of my ranting, I guess I’ll get on with the reason we’re all here. Nothing cures the cold(ish) weather blues like a nice warm bowl of tropically-topped steel cut oats to warm me up. Coconut oats have been my fave lately, well not just lately because coconut anything is always my fave like 100% of the time coconut is a yes for me BUT these are so freakin tasty that it’s my extra fave right now!

PLUS, besides being tasty AF, these lil oats will keep you going for the entire day. Feel sluggish no more after having these guys for brekky because oats are incredibly well-balanced! With carbs, fiber, protein, fat, vitamins, minerals, AND antioxidants, you could basically live off the stuff. I know I sure did when I was in University because turns out oats are also your wallet’s friend.

Oh yeah, and one last little fun fact about our friend oats. Eating oats for breakfast has been shown to help people lose weight! Say whaaaaa? Yeah! Because they take a long time to digest, oats help you feel fuller longer which can remove those little snacky urges throughout the day which can add extra calories quickly. Bu-bye mid-morning cravings.

Ta-dahhhhh! Basically I’m telling you this is the best breakfast of all time and it has cured my cold weather blues (which is basically impossible to do) so hit the store tonight and make yourself this beautiful breakfast bowl for tomorrow. Seriously, you won’t even be able to sleep tonight you’ll be so excited. (Anyone else get so excited to eat the next day that they can’t sleep? Just me?) Okay I’m done now. Enjoy, my peeps!



Coconut Steel Cut Oats with Fresh Fruit

  • Servings: 2 large or 4 small
  • Difficulty: easy
  • Print


  • 1 cup steel cut oats
  • 4 cups water
  • 1 tsp cinnamon
  • ½ tsp coconut extract
  • ¼ cup Silk Unsweetened Coconut Milk
  • 1 Tbsp Organic maple syrup
  • ¼ cup chopped walnuts
  • 1 Tbsp unsweetened shredded coconut flakes
  • Fresh fruit of your choice (I used strawberries and bananas)


  1. Add steel cut oats, water, and cinnamon to a pot and cook for about 45 minutes until all the water has been absorbed and the oats are tender. (I always cook steel cut oats in our rice cooker overnight so when I wake up they’re already ready for me to eat).
  2. Add coconut extract and coconut milk and stir.
  3. Dish up and top with maple syrup, walnuts, shredded coconut flakes, and fresh fruit. Enjoy!