chia! chia! chia!

okay. this is not really a recipe at all. 

for some reason i really love chia pudding. it's light, filling, and it's a do-whatever-the-heck-you-want-with-it kind of breakfast.

as i'm watching sense8 and writing this post, i realize that chia pudding is actually pretty awesome. the seeds themselves are full of fiber, healthy omega-3 and omega-6 fats, protein, and super cool vitamins like calcium. 

i also like to just eat vanilla pudding and drink my coffee in the mornings. it's the perfect summer breakfast.

you should try it.

really-can't-mess-this-up chia pudding

serves 1



what you need

  • 3 tablespoons chia seeds
  • 3/4 cup unsweetened almond milk
  • cinnamon? almond butter? cacao powder? orange zest? matcha? you name it.
  • berries
  • nuts
  • seeds
  • maple syrup
  • patience

what you do

1. stir together chia seeds and unsweetened almond milk (and your selected mix-ins) in a small jar or mug. cover and put in the fridge for approx. 3 hours or overnight.

2. uncover. serve with fruit, nuts, and seeds of your choice. drizzle with maple syrup. sprinkle with love.

really healthy halvah ice cream

it's been, what, not even 24 hours since my last post? that's almost like a new record.

i told you these recipes are going to be coming out really fast.

i woke up this morning with like 8 bananas in my freezer and halvah on my mind.

naturally, i realized i could make that really healthy ice cream that everyone is always talking about and halvah-ify it. duh. makes so much sense.

naturally, i made this sundae around 9 o'clock in the morning when everyone was still sleeping (including the dog) and didn't wake up anyone? (still questionable). regardless, it's a miracle. 

and the most awesome thing about this recipe is that's a sundae (and it's sunday). which means, toppings!!!

the ice cream was made 1000x better by some tangy coconut yogurt (i use coyo), warm tahini, and chopped salty pistachios. holy heck.

oh yeah, and i made a video.

healthy, sugar-free halvah wtf sundae

makes a lot of ice cream, like 10 servings


what you need

  • 8 bananas, chopped and frozen overnight
  • 1/2 cup unsweetened almond milk
  • 1/3 cup stirred tahini
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • coconut yogurt
  • tahini, warmed
  • chopped salted pistachios
  • sesame seeds 



what you do

1. blend bananas in a food processor until smooth. with 8 bananas, i had to scrape down the sides around 5 or so times. add almond milk to help with the banana-to-ice-cream-ify-ing process.

2. once the frozen bananas are smooth and velvety, add in tahini, vanilla, cinnamon and salt. process again.

3. taste test (for good measure). serve immediately with coconut yogurt, tahini, pistachios, and sesame seeds or transfer ice cream to a large freezer-safe container. 

4. if storing in freezer, take ice cream 10 minutes before serving to soften and then serve with those halvah toppings.

yeah, it's that awesome

izzy raelComment
steel cut oats + exciting news ??

hello friends.

monday is my last day of school. (a little hoorah for living through junior hell month).

i have some cool news.

minimalmeals is back (if you remember it. even i even forgot it was a thing).

it's been up for a few days and i've been cooking a lot, focusing mainly on whole foods with the occasional ezekiel toast. i'm not as keen on baking for some reason. i've matured, you know? i prefer savory things now...


all this really means is that i finally have time to start writing recipes again (and posting them)!!!!!!!! very exciting. very. i've missed this whole food-make-post thing a lot, and i'm already revising things and thinking about new food things and doing all the things!

can't you tell i am incredibly excited. anyways, the next few posts will be just recipes so i can have some links for my recipe page. 

first things first, let's do the basics.

steel cut oats (for the win, and for the humble)

serves 1


1. in a small saucepan, bring almond milk and water to a boil.

2. turn heat down to low and add salt.

3. stir in oats and cook uncovered, stirring every few minutes, until thick and creamy, 20 minutes. stir maple syrup. (add extra water/almond milk if too dry).

4. serve with berries, almonds, hemp seeds, or other toppings of your choice and a splash of almond milk because milk is always nice.


  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 1/4 cup steel cut oats
  • 1 teaspoon maple syrup
  • pinch of sea salt
  • berries
  • almonds
  • hemp seeds




yours truly, izzy