What I Cooked Up (WIAW)

Good morning and happy What I Ate Wednesday! I’m very excited to share with you all of the things that I cooked up over the weekend for my family members. This time I didn’t even have to break the rules to participate in WIAW because I actually have a food picture for every meal of the day! (Even though they aren’t exactly MY eats… It’s one step closer πŸ˜‰ ).

Thank you to Jenn for hosting WIAW. Be sure to check out the other great bloggers who linked up their daily meals today!


I feel very confident in saying that there isn’t anything better than a bread-type good for breakfast. Whether it be pancakes or waffles, muffins or bagels, they just have a way of filling that craving that only bread can do. I think that’s probably why there are so many new healthy takes always emerging on breakfast breads. People just love them.

Today I am going to be no different in that here is my newest take on a healthy breakfast bread (adapted from Pencils and Pancakes’ recipe only because I didn’t have all of the ingredients on hand at the time). It’s delicious, high in protein, includes only quality ingredients, and doesn’t contain any added unhealthy sugars! Plus, as always, it’s gluten-free πŸ™‚ For the topping I made a slightly modified (note: sweeter) version of Yeah… Imma Eat That’s frosting recipe. Paired together they are a match made in heaven.

Banana Bread Bake with Nut Butter Frosting

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free Option, Paleo/GAPS-Friendly, No Sugar Added

Makes 1 large serving for breakfast or 2 smaller servings for a snack

Bread Recipe adapted from Pencils and Pancakes

Frosting Recipe adapted from Yeah…Imma Eat That

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)

Bread Ingredients:

  • 3 large eggs (preferably organic or cage-free)
  • 1 ripe banana
  • 2 tbsp coconut flour
  • 1 tbsp ground cinnamon
  • dash of sea salt (optional)
  • 1/2 tsp baking soda

Frosting Ingredients:

  • 2 tbsp nut butter (use sunbutter to make nut-free)
  • 1 tbsp honey (or maple syrup)
  • 1/4 cup plain yogurt (use coconut yogurt to make it dairy-free)
  • coconut flour (optional- use if needed to thicken up the frosting if it seems too thin)


  1. Preheat oven to 375 degrees. Oil/grease a large ramekin (I used a pyrex 4-cup round bowl like this oneΒ that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. Meanwhile peel the banana and when the eggs are blended add the banana and blend until smooth.
  3. Then add in the coconut flour, cinnamon and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You don’t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekin and place it directly into the oven. Bake for 30-35 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add a sprinkle of coconut flour if necessary to thicken it up. If using a low fat/fat-free yogurt this may be necessary. Place in the fridge until ready to use.
  7. Let cool for a few minutes, remove onto a plate and top with frosting to serve. (I did not use all of the frosting so you may have some leftover).

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)


Lucky for you, the rest of the recipes for today’s WIAW have already been posted as well, so no waiting around like usual. This recipe that I made comes from The China Study Cookbook. I shared the recipe excerpt on Monday as part of my (very long) review on the cookbook. Be sure to check it out and make this incredibly easy, vegan meal. And while you’re there, you might as well join the giveaway to win your own copy of the book!

Dominican Beans

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)

While the recipe makes multiple servings, it isn’t something that you have to eat right away. We saved about half of the beans for my parents to take for lunch for the week. As for the salad on the bottom, I made just enough for two. If you want the prep to be even quicker you could cut up all of the vegetables ahead of time, assemble the salads as needed, and then just heat up whatever portion of the beans you want for the topping. Easy peasy.

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)


Egg in a Squash

This recipe is so fast and simple that it’s no wonder that so many bloggers have tried it in just the few short weeks since Meg at A Dash of Meg posted about it. Egg in a Squash is really just what it sounds like. I took half of a cooked dumpling squash (cooked using this method), cracked in an organic egg, and then baked it at 425 degrees for about 35-40 minutes.

Egg in a Squash

Meg’s original directions call for a slightly shorter cooking time, but for this first try I didn’t want to take any risks so I made sure the egg was thoroughly cooked. If you like runny yolks though, follow Meg’s instructions. I will probably try that next time and see how my Dad likes it.

Egg in a Squash


Apple crisp is basically the quintessential fall dessert (along with pumpkin pie, apple pie, etc. of course πŸ˜‰ ). But really, apple crisp was one of my favorite desserts that our school cafeterias served growing up. I’m not sure what they put in it, but man was it good!

No worries with this one though. All of the ingredients are easily recognizable. Originally this recipe was for pear crisp but I just did a little swapping and made an apple version instead (see below the second picture for my alterations).

Apple Crisp (Grain-Free and Vegan)

Apple Crisp (Grain-Free and Vegan)

I did change a few things from the first recipe, but both are equally amazing. This time I used coconut oil in place of the butter/ghee to make it dairy-free as well as vegan. And obviously I used apples in place of the pears (I only needed 5 apples though versus the 6 pears in the original recipe). Also, I covered the apple crisp in foil for about half of the baking time, as well as doubled the time that I left it in the oven so that the apples got cooked completely. Soft and delicious. If you make it, I’d suggest focusing more on the texture of the fruit for how long it needs to be in the oven, and the look of the crisp for whether or not you need to top it with foil so that it doesn’t burn.

Apple Crisp (Grain-Free and Vegan)

And guess what?! I think I can call this another mission accomplished for my Friday Food Finds #13. It’s been awhile since I’ve been able to say that πŸ™‚ I made 3 out of the 5 recipes from that post so it’s definitely a success. I still have my eye on making the other two and I’ll let you know if I try them.


My Friday post may be a little shortened this week, and my commenting may be somewhat sporadic as well as I have midterms all week long. Today I have a quiz in Statistics, tomorrow I have a quiz in Business Communications and an exam in Music Cultures, and then on Friday I have an Astronomy exam plus an Accounting quiz. Wow. Typing that out makes me realize how busy I really am going to be! While I may not have much time to post on here, I will for sure be keeping my Instagram updated so follow me on there for my latest life updates πŸ™‚


Questions for you:

Do you like bready breakfast foods?

Have you entered my giveaway yet?

What is your favorite simple meal?

49 thoughts on “What I Cooked Up (WIAW)

  1. My favorite meal as of late is zucchini pasta — I have been going CRAZY over it! ❀ Can you have zucchini? Another one of my favorites is bananners with nut butter. (Can you have nut butter any more??…) Frozen grapes too. ❀ I love your recipes! I actually prefer my oatmeal in the morning, but lately I've been liking cereal. I'm so weird with how I get these food ruts, and then for variety I get into other ones at other times. Ugh. Oh well. At least they're foods that are good for me.

    • Zucchini pasta is so fun! Yes, I can have zucchini but it has to be really well-cooked for me. No nut butters right now. I sure do miss them but my stomach thanks it for me daily πŸ˜‰

      Food ruts- why change anything if you love it? << That's always my thought on the matter!

    • I would encourage you to eat the whole thing! In my opinion it’s the perfect size for breakfast.

      You people just love the patriotic plates… lol… it’s not planned or anything. With our Americana-themed kitchen they are in abundance!

  2. Delicious!! I’ve had egg baked in a sweet potato before which is so so good but never in a squash I will have to give this one a try.

    I love having banana bread for breakfast. I usually make a loaf every week and freeze slices to take with me to work either for breakfast or as a snack πŸ™‚

    Happy Wednesday ❀

    • An egg baked in a sweet potato sounds amazing too! I’ve been trying to convince my dear father to let me bake him an egg in an avocado half but he just doesn’t want to budge. Haha. This was the next best thing.

      Well, I guarantee you that this bread wouldn’t last you all week long for breakfast πŸ™‚ That’s a great idea though– quick and easy.

      Happy Wednesday to you too Jan!

      • I’ve had the idea to baked an egg in an avocado bookmarked for ages and still am yet to get around to it but so need to as it looks and sounds delicious!! Maybe just cook it for your dad and once he sees it he won’t be able to resist it? πŸ˜‰ hehe

  3. Good luck with all your tests. The Hubby actually has finals all next week so his nose is even further in the books now and I didn’t think that was possible.

    Ya know what’s funny? I shared a full day of food too (the first in a long while and I used the phrase easy peasy). We’re pretty much in sync girlfriend, although I think I might rather have your eats, especially when these beans are involved. I can’t remember if I mentioned it in the giveaway post, but your pictures turned out phenomenal. I love the one with the various bowls of ingredients, almost as much as the actual beans. The squash egg is awesome as is that apple crisp, although I’m thinking I’d like to try the pear crisp for something a little different. Great eats. Hopefully one day, you’ll get to eat them.

    • Finals already? I’m not envious at all…

      You definitely called our in-sync-ness on my last post πŸ˜‰ I’m actually just reading your WIAW now… Reading? Gawking? All the same. I want that pizza.

      Thanks for the comments about my pictures. That means a lot to me πŸ™‚ How is the foodgawker conquest going so far? Have you cracked their barriers yet?

      Me too. But for now I’m happy to just make them! πŸ˜€

  4. Here’s the deal Madison, you come to the Uk and be my personal chef for a few days, which will turn into weeks then years.. does that sound ok to you? All your food looks so amazing, bet your family are so grateful for the lovely dishes you knock up for them πŸ™‚

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  6. Delicious, delicious, delicious!! All of these look amazing (especially that apple crisp!) I have a crisp with a kick baking up in the oven right now, and I agree with you it really is a perfect fall food πŸ™‚

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