Recent Eats and Things: Meatball Cookies?

Good morning!

Let’s start with pancakes! Everyone in the Wei family back in BC is crazy for Mom’s brown sugar pancakes. She always makes a massive batch when she has time, and they are so popular. Go Mom!

One morning I switched it up from the norm (oatmeal) to this tasty yogurt + crumbled oatmeal cookie + banana bowl, with a grilled pita stuffed with mashed banana, sunflower butter, and chocolate chips.

This was gooooood. What a memorable breakfast! Will be repeating soon.

This pad thai-style noodle dish was great with shrimp, bok toy, carrots, peppers, and cashews on top. I ran out of coconut milk, but this dish is wonderful even if you omit it. I used water instead to thin out the sauce.

Spicy Spinach Coconut Noodles

Serves 2

  • 4 oz noodles
  • 1/2 cup coconut milk
  • 1 tbsp almond butter
  • 1/2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp chili garlic sauce (eg. Sriracha)
  • 3 cups chopped spinach
  • 1/4 cup chopped cashews
  1. Cook noodles according to package directions. Drain and set aside.
  2. Heat coconut milk, almond butter, lime juice, soy sauce, and chili garlic sauce in a skillet over low heat.
  3. Simmer and cook for 2-3 minutes, until reduced.
  4. Add spinach. Cook for 2 minutes until tender.
  5. Add cooked noodles and half the cashews.
  6. Fold everything together and stir well to coat with sauce.
  7. Divide between two plates and top with remaining cashews. Serve with a little lime juice and soy sauce.

Cocoa-banana oatmeal, sunflower butter, raspberries and cashews.

Mmmm! Pumpkin oat cake with almond butter, granola, yogurt, cinnamon, and raspberries.


Fried rice with edamame, bok choy, peppers, mushrooms, peas, and sesame seeds on top.

My granola addiction is severe! In fact, I am eating a big bowl right now (my second bowl!)

This interesting creation was born out of desperation! Sweet potato, pesto, and mushrooms on pita “pizza” with nutritional yeast sprinkled on top. This lunch was unintentionally vegan. It’s always nice to switch things up!

More amazing cocoa-banana oatmeal. This is one of my #1 breakfasts.

As you can see. 😉

More sweet potato! This time topped with dip and served with fried rice.

Leftover Thai green curry with broccoli, spinach, tofu, mushrooms, and quinoa. Cashews on top for texture.

More curry, more tofu, more quinoa. Quinoa is something I make once a week in a big batch to last me at least five-six days.

Creamy, beautiful banana oatmeal topped with granola.

More simple oatmeal, this time with blackberries as well 🙂

Spaghetti squash, chicken meatballs, spinach, asparagus, parmesan and a butternut tomato sauce.

Pumpkin oatmeal and some pumpkin applesauce cake on the side, with granola and chocolate chips. Dessert for breakfast 🙂

Here’s the recipe I used for the fat-free, super-moist pumpkin applesauce cake:

Pumpkin Applesauce Bread


  • 1 1/2 cups spelt flour
  • 1/2 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 heaping cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350. Spray a 9×5 bread pan with cooking spray.
  2. For the bread: Mix the dry ingredients (flour through salt) together in a large bowl.
  3. In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Pour into prepared bread pan and run a spoon over the top to smooth it out.
  6. Bake at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean.

Deluxe dinner one night involved roasted potatoes, quinoa, and sautéed Thai vegetables with spicy salmon – which always breaks when I take it off the tray!

Can never go wrong with grilled peanut butter and banana, in my opinion.


More pumpkin oatmeal, this time topped with a crumbly vegan cookie and blackberries.

Healthy Vegan Gluten-Free Breakfast Cookies
Serves: 12
  • flax eggs (2 Tbsp (14 g) flax seed meal + 5 Tbsp (60 ml) water)
  • 1 medium to large ripe banana, mashed (~1/2 cup mashed)
  • 1/3 cup (82 g) unsweetened applesauce
  • 1/2 cup (128 g) almond butter or peanut butter (I mixed both 1/2 + 1/2)
  • 1 tsp pure vanilla extract
  • 2 Tbsp (30 ml) melted coconut oil
  • 3 Tbsp (45 ml) maple syrup or agave nectar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1 1/2 cups (135 g) gluten free rolled oats
  • 1/2 cup (55 g) almond meal (finely ground from raw almonds)
  • 1/2 cup (45 g) gluten free oat flour (finely ground from gluten free oats)
  • 3 Tbsp (25 g) chopped walnuts or pecans
  • 1/2 cup (80 g)  raisins* (or other dried fruit), plus more for topping
  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl combine flaxseed meal and water and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined, then add applesauce and whisk thoroughly to combine.
  4. Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, salt and whisk thoroughly.
  5. Add oats, almond meal and oat flour and mix well until just combined. The batter will look a little wet and sticky – that’s good!
  6. Add walnuts and raisins and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you’ll need to bake in two batches).
  7. Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more raisins (optional) and press gently to adhere.
  8. Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
  9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

Check these out…

I tried to make meatballs, realized I didn’t have breadcrumbs, and used rolled oats instead. They baked out kind of dome-like instead of spherical, hence the meatball cookie nickname. These were bland and not the best. 😦 Meat is hard to cook! Back to lentils and beans for me!


C’est tout for today! It was such a short post, I know… but I do have some new recipes coming – including one for baked oatmeal and one for vegan coconut French toast. 🙂

It’s 7:54 now, and I have to finish cleaning my desk, packing my bag, and washing my dishes before I head out to meet some friends at school this morning.


Happy Friday, everyone!