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Photo Oct 23, 5 33 08 AM

Hello everyone! I’m back for another round of food adventures!

I am a huge follower of various food blogs and food channels youtube and one in particular that I enjoy is Byron Talbott. I love that his videos are made with such great quality and he makes food that is simple yet looks so decadent and delicious! Recently, he made a dish that I just HAD to try because it was a simple dish with simple ingredients and I can get at a local grocery store, AND the presentation is just so pretty and fancy! He has an awesome website documenting his recipes too!

I made this ratatouille dish for dinner with a friend as a healthier side dish, since it’s packed with vibrant, fresh vegetables. (She is not a huge fan of veggies at all). Overall, I really enjoyed this dish because I loved how the vegetables soaked up all the tomato and herby flavors as it baked, and the vegetables had a great soft texture.


Without further ado, here’s the recipe:

recipe from Byron Talbott

1 zucchini
1 japanese eggplant
1 yellow squash
1 red onion
2 vine ripe tomatoes
4-5 tbsp tomato paste
1/2 cup water
2 tbsp olive oil
1 tsp chopped thyme (i used rosemary)
2 tbsp minced onion
1 tbsp sliced garlic
2 tbsp diced chili pepper (bell or spicy)
2 tsp smoked paprika
salt & pepper to taste

In a small saucepan on high heat, add olive oil, minced onions, sliced garlic, thyme, bell pepper. Stir and cook for a couple minutes and add water, tomato paste. Cook this for 5-10 minutes until mixture thickens, stirring often.

Slice all your vegetables in similar diameter with knife or mandolin. Spread the sauce on a oven-safe saucepan or round baking pan (I used a 9″ round pan). Layer the vegetables all around the edges of the pan until it reaches the middle. Season with salt, pepper, thyme, and a drizzle of olive oil.

Cover the top with parchment paper or foil with a 2 inch hole cut in the middle. (Or a lid) Bake in a preheated 375 degree oven for about 15 minutes. (I had to bake mine for 5-10 minutes longer because the vegetables were not quite done – just keep an eye on it).


I forgot to add the red bell pepper in the sauce so it went on top hehe :P

I forgot to add the red bell pepper in the sauce so it went on top hehe :P

dinner menu: Chinese steamed chicken and mushroom, bok choy, Chinese sausage with eggs, ratatouille, lotus root soup (not pictured)

dinner menu: Chinese steamed chicken and mushroom, bok choy, Chinese sausage with eggs, ratatouille, lotus root soup (not pictured)

Malaysian Cake (Mah Lai Goh)

Hi everyone!

Today I’d like to share a delicious and simple recipe for making Malaysian Cake, or Mah Lai Goh (Cantonese). By the way, “Mah Lai” means Malaysian in Cantonese and “Goh” means cake. You can find this cake in almost any Chinese bakery or dim sum place, and I feel as though it’s a bit underappreciated! This steamed cake has a very light texture if steamed correctly or can be slightly dense and still taste wonderful. It has a very prominent “eggy” taste to it which is reminiscent of french toast or something like that. I made this for my grandparents because they tend to eat simple, some-what plain, not-too-sweet things so this a perfect go-to recipe! I hope you give this a try!


Malaysian Cake (Mah Lai Goh)
adapted from cakeonthebrain.blogspot.com

  • 3 large eggs
  • 3/4 cup white sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 tsp baking soda
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder


  1. Spray an 9″ round pan with Pamor lightly grease with vegetable oil.
  2. Beat 3 eggs and brown sugar in a large bowl on med-high speed for 3 minutes.
  3. Meanwhile, prepare your steamer. [I used a pan with a steaming rack]. Preheat the steamer by bringing the water to a boil with the lid on.
  4. Add the milk, vanilla and oil to the egg mixture and beat for 1 minute.
  5. Sift the flour, baking soda and baking powder in a bowl. Resift the flour mixture over the prepared batter. Using a balloon whisk, gently but quickly fold in all the flour so that the batter does not deflate; yet all the flour is combined.
  6. Pour the batter into the prepared pan and place the pan on the steaming rack. Cover the pan with the lid. You can lightly cover the pan with foil if you want to prevent any moisture from forming on top of the cake, but mine turned out fine without it.
  7. Steam for 30 minutes over high heat. CHECK THE WATER LEVEL PERIODICALLY to ensure that you don’t boil away all the water. Add sufficient hot water to maintain water level just below the bottom of the pan. The pan should never be submerged, of course!
  8. Remove pan and cool the cake; slice and serve.
  9. Leftovers can be wrapped in an airtight container. Re-steam leftover slices for 3 minutes on high or microwave for 7-8 seconds before serving.



I hope you have a wonderful, blessed day! :)

Crispy Baked Chicken

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Happy Tuesday everyone!

I hope you all are having an awesome summer so far! Now that I’m back at home, I have been able to cook more often for my my family. The other day, I really wanted to make the same Chicken Parmesan I made when I was in college because it was SOOO good and simple to make! However, I didn’t have any panko breadcrumbs and cheese so I opted to replace the breadcrumbs with crushed ritz crackers and omit the cheese. It wasn’t as good as the chicken parmesan but it still satisfied my craving! Even my brother (so is extremely picky and does not eat anything isn’t pleasant for his taste buds) liked it! The chicken was crispy from the crackers and the pasta sauce on top just brought the dish to a whole new level! You can probably use other type of crackers like saltines or cheezits too. I would definitely make this again, especially since my family does not usually buy panko breadcrumbs and cheese. Definitely not a Chinese kitchen staple lol! 

Crispy Baked Chicken

serves 6

3 boneless skinless chicken breast
ritz crackers, crushed
1/2 cup all-purpose flour
2 egg whites, beaten with 1T water
garlic salt and pepper
spices (basil,oregano, parsley)
3/4 cup pasta/marinara sauce

1. Preheat oven to 475 degrees F.
2. Slice the chicken breasts horizontally in half – it should be about 1/4 inch thick. Pound with a mallet if it’s too thick.
3. Season both sides with garlic salt and pepper.
4. In a flat bowl crush the ritz crackers and sprinkle in some of the spices.
5. In another flat bowl beat an egg white with 1T water.
6. In another flat bowl, combine the flour and sprinkle in the spices.
7. Dip each chicken in flour, then egg, then crackers – coating both sides.
8. Place on a baking sheet lined with parchment paper or just coat with cooking spray.
9. Bake for 10 minutes. Then open the oven and generously spoon a layer of the pasta/marinara sauce on top (if you are using cheese, this is the time to add it in!) and bake for another 2-3 minutes.
10. Enjoy!

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Simple and Healthy Oatmeal!

Hello! Ever since I found out my mom has high cholesterol, I’ve been finding ways to make that would taste good and can help lower her overall cholesterol and LDL (low-density lipoprotein, aka the bad cholesterol). Oatmeal is an awesome choice for breakfast that would help keep her full until lunch because it has a good amount of protein and fiber, and is a heart-healthy wholegrain! I love adding fruits like apples, bananas, and raisins and sprinkling some cinnamon on top in my oatmeal to give it a natural sweet flavor! I also add some walnuts to help me mom get some more healthy fats in her body (omega-3’s).  It also gives the dish more character and makes it look extra good lookin’ and delicious. ;) How do you like eating your oatmeal? If you don’t eat it often, I encourage you to eat more wholegrain foods such as oatmeal! :)

Oatmeal with Banana, Raisin, and Cinnamon
serves 2
1 cup wholegrain rolled oats (I used Quakers)
2 cups milk (or water)
pinch of salt
1 medium sliced banana
1/4 cup raisins
splenda packet or your choice of sugar (optional)
crushed walnuts (optional)


  1. Heat a pot on the stove and mix in the milk, oats, a pinch of salt and, and your choice of sugar if using. Cook until it bubbles and the oats look soft and fluffy.
  2. Stir in the raisins and cook for another minute to soften up the raisins.
  3. Turn off the fire and and pour the oatmeal into two bowls.
  4. Add the slices banana, a few raisins, crushed walnuts, and cinnamon on top.
  5. Grab a spoon and enjoy your yummy breakfast! :)

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Graze Box Review!

Hello everyone!
It’s been a LONG time since I wrote a blog post, but since I’m on summer break, hopefully I’ll be posting more often. :)

I wanted to share a recent box subscription I tried the past few months. I am a lover of snacking, and I’m always in the mood for a yummy treat! So of course I was totally stoked when I discovered the Graze Box, which is a monthly snack box subscription that sends you four snack-sized containers consisting of a variety of sweet and savory bites. One of the things that attracted me to their brand was that it was relatively cheap – $6 a box that ships every two weeks – and you can choose to pause the shipment of a box if you don’t want it that particular week. In addition, after I tried my first box (and also before), I went on my account and rated each snack, which helps them assemble the next box according to my likes(rated as like/love) and dislikes(rated as trash). Lastly, your first and fifth box is free! And you get a personalized “friendcode” that you can share with people, so that you can get $1 off your next box for every friend that uses it!

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As much as I liked the concept of their snack subscription, I decided to unsubscribe just because I felt like there were a number of times which I wasn’t a big fan of the snacks they sent me, and I felt like it was time to explore different snack subscriptions. It’s just my own personal preference; some people love their snacks! I did very much appreciate that there snacks were very health conscious -they provided nutrition labels, used simple ingredients, and had great portion control. It was definitely convenient to pop a snack box in my bag and eat it in between classes (or when I’m feeling snacky :P).

I’m going to share the snacks I received and briefly share my thoughts on them. If you ever try it out, let me know how you like it!

In general, I wasn’t a big fan of the dipping sauces but I LOVED the flapjacks (they’re like really good mini oatmeal bars)

Summer Berry Flapjack rustic rolled oat flapjack with berry-infused cranberries
This was so addicting and good! It wish there was more! :D It was perfectly sweet and chewy, sort of like a chewy oatmeal raisin cookie!

Apple Crumble raisins, cinnamon and honey almonds and soft apple pieces
You can tell I enjoyed this one because it’s almost all gone…everything was tasty and bursting with flavor!

Herby Bread Basket mini basil breadsticks, garlic crostini and oregano rice crackers
Good spices. Good crunch. Good stuff.

Jalapeno Fiesta jalapeno peanuts, roasted sunflower seeds, salsa mesquite almonds and roasted pumpkin seeds
Mmmm this one was tasty with a kick of jalapeno spice! Good pick!

Box 2
Mango Chutney fruity mango chutney with black pepper dippers
This was just okay; it wasn’t bad, but it wasn’t good either. I don’t think the flavors go very well together either.

Nature’s Immunity Nuts roasted unsalted cashews, brazil nuts and raw pistachio kernels
Can’t say too much about this. It’s basically mixed nuts. Good stuff! A great way to add a handful of healthy fats from nuts to my daily diet! 

Raspberry and Coconut Muffin amaretti drops, raspberry infused cranberries, almond slices and coconut flakes
Ehhh I didn’t like this one very much. The coconut flakes were flavorless and the amaretti drops were ehhh. I ended up picking out and only eating the cranberries.

Wholegrain Banana & Caramel Dippers caramel sauce with wholemeal banana shortbread dippers
This was pretty good! I didn’t really care for the caramel dip but the shortbread was soft, sweet, and satisfied my cookie craving.IMG_1813

Box 3
Fruit and Seed Flapjack rustic rolled oat flapjack with mixed seeds and dried fruits
Again, their flapjacks are awesome! Nomnomnom

Bonnie Wee Oatbakes red onion marmalade with cheese and chive oatbakes
This one was not good and the taste of it confused me for a bit. It was very bland and dry.

Pina Colada pineapple pieces, coconut flakes and mango (sorry, I forgot to snap a picture of this)
Basically, I loved everything but the coconut flakes.

Key Lime Pie lime infused raisins, sponge pieces, mini meringues and green raisins
This was a hit! The sponges pieces tasted like mini ladyfingers (the cookies used in tiramisu), the mini meringues were a punch of sugary goodness, and I enjoyed the green raisins. The meringues were pretty sweet, so I had to pace myself and eat only one in each occasion.


Box 4
Yaki Soba soba peanut, edamame beans, chili and lemon chickpea noodles and chili broad beans
This reminded me a lot of my childhood because I ate a lot of raw crushed ramen noodles shakened with the packet season (anybody else do that too??) and broad beans when I was in elementary school. It was SOO good, but SOO bad for you. This reminded me of the good ol’ days when you could just eat anything without caution. Thumbs up for this one!


Sour Cream and Onion Cashews roasted cashew nuts with sour cream and onion seasoning
I’m a fan of this one. When I was snacking on this, I was thinking of sour cream and onion Lays chips! :)

Scrumptious Blueberry Swirl blueberry yogurt raisins, raspberry infused cranberries and blackcurrants
This was a box full bursting with sugary goodness! The blueberry yogurt raisins were a bit mushy but they still tasted really good. Can’t really go wrong with dried berries. :)


Chocolate Pecan Pie chocolate fudge, chopped dates and pecan nuts
I was a fan of this one! The chopped dates looked kind of odd, but they tasted sweet and chewy! Not a fan of the fudge though, I would’ve preferred another dried fruit or a nut.


Box 5
Hot Cross Yum sponge pieces, cinnamon and honey almonds and orange infused raisins
This was a favorite of mine! The cinnamon and honey almonds were super addicting! It’s basically candied almonds. The raisins were tasty with a hint of orange flavor, and the sponge pieces tasted like mini ladyfingers.
Pomodoro Rustichella mini tomato breadstick, cheddar cheese croutons and tomato, basil and oregano almonds
I finished this one pretty quickly. The flavors were good and not too herby. The croutons had a subtle cheesy taste and a good crunch. The breadsticks were pretty standard and helped to balance out the other flavors.


Triple Berry Smoothie mini strawberries, blueberries, cranberries and chewy banana coins
Everything but the chewy banana coins was really good. The berries were really sweet and chewy, but the banana coins were bland and hard to chew.

Salted Fudge and Peanut Cookie baked salted peanuts, fudge pieces, mini chocolate cookies and redskin peanuts
This was probably one of the worst boxes I’ve tried so far. The cookies didn’t taste like a peanut cookie and was slightly stale. And I’m just not a big fan of peanuts. The salted fudge didn’t taste good on my palate either. This one was kind of disappointing.


Lemon Yogurt Pound Cake


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Hi everyone!

I wanted to share a delicious pound cake recipe I tested out right after my last final last week! This is MY ideal celebration! Baking some delicious treats and enjoying some boba milk tea while watching the latest episode of Grey’s Anatomy! (I later regretted drinking that milk tea at 12am because I couldn’t fall asleep until almost 6am =.= Lesson learned.). This pound cake turned out pretty well, and my friends said it was pretty tasty and super moist as well! I just didn’t bother making the candied lemons like the original recipe called for.


Lemon Yogurt Pound Cake
recipe from acozykitchen.com

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup Greek yogurt
3/4 cup white granulated sugar
1/4 cup light or dark brown sugar
3 large eggs
2 teaspoons grated lemon zest (From about 2 small lemons)
1/2 cup olive oil

1. Preheat the oven to 350 degrees F. Grease an 8 x 5-inch or 9 x 5-inch loaf pan. (Note I used the latter and it’s just a bit thinner of a pound cake. Both will work just fine.) Line the bottom with parchment paper. Grease and flour the pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean. (mine took about an hour)

3. To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth.

Makes one 8 x 5-inch or 9 x 5-inch cake



Teriyaki Chicken


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Hello everyone!

So glad to be back in SF for spring break! Finals week was so draining that I find myself sleeping everyday for 10 hours since coming back home. Feels SO good! Spring break also means more time to cook and bake! Yesterday I made some banana bread to share with my grandparents when I go to their house to visit! My mom also requested I make some peanut rice krispies treats! Soooo it’s time to feast and eat all day everyday! :D …that is, until I have to go back to school hahhaa.

Today I wanted to make dinner so I decided to make some homemade teriyaki chicken. I love ordering teriyaki chicken when I eat out at Japanese restaurants because I love that they’re slightly crispy on the outside with a sweet and savory coat of teriyaki sauce with every bite into that moist and juicy chicken thigh meat. YUM!  I gave it a go and it turned out pretty well! It took longer than the recipe called for because my meat was pretty thick, but it was well worth the wait! The sauce was so good that I used some of the sauce for a bok choy and mushroom stirfry! Just heat some oil and garlic on the pan, add your mushrooms and bok choy, let it cook covered for a few minutes, add some sauce, and stirfry!

Chicken Teriyaki
adapted from chowhound.com

  • 3/4 cup low-sodium soy sauce (I used 1/2 cup soy sauce, and 1/4 cup water)
  • 1/4 cup honey
  • 2 large garlic cloves, minced
  • boneless, skinless chicken breasts or thighs
  • Freshly ground black pepper
  • 4 teaspoons vegetable oil
  1. Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the garlic, stir to combine, remove from the heat, and set aside.
  2. If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap. Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness. Cut each in half so you have 4 pieces roughly the same size. (If using chicken thighs, no need to pound or cut.) Season both sides of the chicken with pepper.
  3. Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes (until you see that it’s a good golden brown color). Flip and cook the second side until browned, about 3 minutes more.
  4. Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
  5. Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish and serve with the sauce on the side. (original recipe called to pour the rest of the sauce on top, but I thought it’d be too salty, so I served it on the side)
my sweet and savory sauce made and ready to drench into the chickennnn!

my sweet and savory sauce made and ready to drench into the chickennnn!

after cooking chicken for a while flip when nicely colored!

after cooking chicken for a while flip when nicely colored!


after both sides are cooked, pour in that yummy sauce and wait for all that flavor to soak into the chicken!


chicken is ready to be cut!


WAH-LA! Chicken teriyaki is done and ready to be devoured! Serve with a side of the sauce!


Valentine’s Day Breakfast!


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Hope everyone had an awesome Valentine’s Day yesterday! Regardless if you had a special someone or not, you still gotta eat right? Why not treat yourself to something extra special and fancy? I made this super quick and simple breakfast yesterday with only a few ingredients you probably already have in your kitchen!

I think this is called “Eggs in a Basket” because you basically have an egg cooked in the middle of a slice of bread! A side of bacon for more savory goodness! I recommend using a wide bread like Orowheat because the egg might not all stay in the center with a smaller bread. It might also take longer for the egg to cook through as well, causing your bread too crunchy/burnt!


Valentine’s Day Breakfast

  • 3 slices of whole wheat bread
  • 3 eggs
  • salt and pepper to taste
  • olive oil
  • ready to heat bacon
  • heart-shaped cookie cutter


  1. Use your heart-shaped cookie cutter to cut out the center of the bread. Save the bread you just cut out.
  2. Heat your skillet with a thin layer of olive oil. Place the sliced bread and bread cut-out onto the pan. If there’s room on your pan cook the bacon on the side as well. (The grease from the bacon would make your bread extra tasty!)
  3. Crack an egg into the center of the bread and let is cook for a good 40-45 seconds. Season with a pinch of salt and pepper.
  4. Check to see if it’s ready to be flipped. Flip your bread and the bread cut-out. Let is sit on the pan until the egg is cooked. If you like your yolk runny you can just cook it for a shorter duration. Season the other side with salt and pepper.
  5. Repeat the previous steps for the remaining bread.  used the grease from the bacon.
  6. Enjoy! :)


some awesome gift ideas!
Personalized Fortune Cookies! (ordered from my friend’s club; I just gave them my messages :))



He gave me some flowers! So pretty! I’m not a flower kind of person…I really don’t know what to do with them. LOL this was the biggest, tallest jar I could find in the house. Instant coffer jar.


You can never go wrong with chocolate! (from my lovely housemate and friend) :) Unless the person doesn’t like chocolate hahaha. I know some people that really dislike chocolate! D:



Candy gift! There’s a bunch of different puns/sayings associated with different kinda of candy and you can use (google it!) to give this super cute gift! :)


A Valentine’s care package full of goodies and a personalized message!


Lighter Chicken Parmesan (Mozzarella)


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This came out so moist and delicious! The tastiest way I’ve made chicken so far! I was worried about drying out the meat, since chicken meat can easily be dry and tough, but this came out moist and tender. Boyfriend approved! :)

*didn’t have Parmesan cheese, so I replaced with mozzarella




look at that CHEESE! *drools*

look at that CHEESE! *drools*

Chicken Parmesan
adapted from traceysculinaryadventures.com

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 2 large egg whites
  • 1 tablespoon water
  • canned diced tomatoes
  • 1 tablespoon chopped parsley for garnish
  1. Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don’t worry if they’re not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
  2. Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
  3. Add the panko and oil to a 12-inch skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the mozzarella and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
  4. Pat the chicken dry then season both sides with salt and pepper. One at a time, dip the cutlets in the flour, then the egg whites and the panko mixture. Press the panko onto the chicken to completely coat. Transfer the cutlets to the wire rack you sprayed earlier.
  5. Spray the tops of the cutlets with cooking spray then bake for about 10 minutes, or until the chicken registers betwen 150 and 160 F on an instant read thermometer. Remove from the oven, and top each piece of chicken with 2 tablespoons each of sauce and mozzarella (or more if you want). Return to the oven and bake until the cheese has melted and the chicken is cooked through (160-165 F), about 3-4 minutes. Sprinkle with the parsley before serving.**(I cut the chicken in half to make sure it’s cooked through and not pink).

Homemade Granola and Banana Granola Bars


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Healthy snacks for finals week! :)


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  • 1 cup oats
  • 1/2 cup white whole wheat flour
  • 1/2 cup chocolate chips
  • 1/2 cup cereal of choice
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • cinnamon
  • pinch of salt

Mix everything together and spread on a parchment paper on a round 9 inch pan and bake at 350 for 20 minutes or until it firms up.

Banana Granola Bars
from Ericasweettooth.com

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  • 1 very ripe banana, mashed
  • 1/4 cup unsweetened applesauce
  • 2 tbsp honey
  • 1 egg white
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tbsp + 1 tsp brown sugar
  • 2 cups rolled oats
  • 2 tbsp flax seeds (omitted)
  • 1 tsp chia seeds (omitted)
  • I added chopped nuts


  • Preheat oven to 350 degrees and spray an 8×8 baking dish with non-stick spray.
  • Combine the banana, applesauce, honey, egg white, cinnamon, vanilla extract, salt, and 3 tbsp brown sugar in a large bowl.
  • In a separate bowl, whisk together the rolled oats, flax seeds, and chia seeds. Add to liquid mixture and stir well to combine.
  • Press mixture into prepared baking dish and sprinkle with remaining 1 tsp of brown sugar. Bake for 30-35 minutes.
  • Once done, invert onto a cooling rack and allow the bars to cool completely before slicing.

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