Simple, Rush-Out-of-the-House Breakfast Smoothie

I shared today’s smoothie on my Instagram page, and you can tell that I did not have enough time to take social media-worthy photos. It was a typical weekday morning rush out of the house.

This very simple smooth was made with:

  • fresh cubed apples
  • frozen strawberries
  • pineapple pieces
  • 2% milk
  • 1 tablespoon of flax seeds

What is your simple go-to breakfast smoothie recipe?  Leave me a comment!


How to make Overnight Strawberry Peanut Butter Oats

So we all know that breakfast is the most important meal of the day, but are you all ready for a little secret about making breakfast the night before?

Here it is –  overnight oats! It’s that simple. Save yourself some time and pop a half-cup of oatmeal and milk in your refrigerator overnight and wake up to ready-to-eat breakfast.

Overnight oatmeal. Easy breakfast ideas
Here are the ingredients I used in my overnight oats: 2% milk, old fashioned oats, bananas, peanut butter, and strawberries. I didn’t use any sweetener but feel free to add honey or sugar.

Overnight Oats
This is the recipe I followed. I strawberries instead because I don’t like blueberries.


Mason Jar overnight oats.
Photo of my overnight oats in a Mason Jar. I used this mason jar container so I can just grab-and-go in the morning. The jar also fits in my cup holder, which is a huge plus.


  • This recipe is customizable. You don’t have to stick to bananas, blueberries, strawberries, etc. Customize it with your favorite fruits and have it your way.
  • The first time I make overnight oats, it was late Winter and I prepared it in a small storage bowl with a lid. I was able to warm it in the microwave oven before I headed out in the morning. This was perfect because it was cold out. So, you can definitely switch things up based on your preference. You can also use a soup mug with a lid. I’m sure it’ll work well.
  • Also, you can be flexible with milk based on your preference and diet. Options are soy milk, almond milk, whole milk, 1 or 2% milk, and so on.
  • Get more recipes here.


I want to hear from you. 

Are you open to trying overnight oats? If yes, what ingredients would you use?



Disclaimer: This is not a sponsored post and does not contain any affiliate links. The content of this blog is solely mine and should not be reproduced without permission. 


How to Cook Spicy Curry Chicken for Dinner Tonight

Ok, I’m back to talk about food again. Who else enjoys food that is creative? I get bored very easily with the same old same old. I like spice, I like spontaneity, I like variety, I like things that are different. It’s all about the little things, especially when it comes to food. I’m still trying to get my kiddos used to different tastes. They just want to eat the same things with the same taste. Whereas, one day I want curry, another day coconut, avocados, jalapeños, etc. So what usually happens is I cook food the way they would eat it and then add some extra stuff to my plate. Hubby is not a fan of spicy food either. Although he would eat anything I cook and then complain after he’s done eating it, and say things like “That was very spicy, I have heartburn. Me: rolls eyes and think to myself, “nobody asked you to eat it”. Hehe

The last time I cooked curry chicken, I cooked a small quantity and didn’t even bother offering it to the kiddos. It was soo good and I tried to make it last longer than it did but who am I fooling? It’ll still got eaten up within 24 hours.

Curious about how I made it? Keep reading…

I’m only sharing the ingredients, not the quantity of each because I’m Nigerian and Nigerians do not measure ingredients when cooking. Yep! No measuring cups, spoons, or forks 😜. We just eyeball quantities and throw the ingredients in the pot, then add more to balance taste.
I used curry powder, paprika, garlic salt, sundried tomatoes, sweet pepper, coconut oil, sriracha hot sauce and some Mrs. Dash original blend seasoning.

Browning the chicken in a drizzle of coconut oil.

At this point, I’ve added paprika and garlic salt.
I added sliced sweet peppers after the all the pieces of chicken had browned evenly.
At this point, I added one heaping table spoon of curry powder, water and all the other seasoning.
I added a little bit of white flour at the end of cooking to thicken up the sauce. Tomato paste was my first option but I ran out.


Cooking is done! Sauce served on wheat noodles.


I really enjoyed making this dish. I know there’s nothing new about curry chicken but this experience was fun because I made it on the whim. I craved a different taste and was able to throw ingredients together and it was good! Plus, I was able to make it super spicy as I liked knowing I would hear no complaints from my kiddos and hubby.

PS: I made it for myself. Eat at your own expense 😜.



Disclaimer: Please be advised that the ideas presented on my blog are 100% mine. All the photos and images displayed on this blog are not to be copied or reproduced without permissions.



It’s Time to Stop Dieting

I recently shared my weight loss story on my Instagram page. With eating healthy and exercising, I have been able to lose 25 pounds within the last year and a half. I honestly slacked off my healthy eating routine just before Thanksgiving because I wanted to enjoy the holidays to the fullest. I got back on track a few days after Christmas by purging my pantry of junk and stocking my refrigerator with fresh fruits and veggies.

I believe the reason it’s so easy to eat junk food and thus gain weight is because we surround ourselves with junk and processed foods. Being back on track means that I have eat better and healthier. I have started packing fresh cut vegetables with hummus to eat as a snack at work instead of with peanut butter or ranch dressing.

So let’s talk about the star of this today’s post, OATMEAL!

I am not exactly a fan of oatmeal, but it is healthy and I eat it at least 3 times a week for dinner when I eat too close to bedtime. I make my bowl of oatmeal in the microwave and then add honey,  cinnamon and sliced bananas.

Let me give you a quick scoop about the benefits of this hearty 4-ingredient breakfast (or dinner in my case):


Oatmeal has been around for a long time as a health food. It is know to curb bad cholesterol and it is heart healthy. It could be cooked on the stove top, in a microwave or a slow cooker. It could be made tastier with cinnamon, ginger, spices, peanut butter (Yes, I have done this many times), berries, apple sauce, dried fruit, and whatever else you dream of.


Bananas make a great snack and is packed with fiber, vitamins and minerals, especially potassium. I eat it with oatmeal, use it with smoothies (in the summer), on jollof rice or rice and tomato stew, and also for banana bread. Bananas are the perfect on-the-go fruit or snack because they are already packaged (in a yellow suit so to say) and ready to eat. It does not require being cut up or washed. Just peel and eat!


Cinnamon is also a super healthy food ingredient.The unique smell, color, and flavor of cinnamon is due to the oily part of the tree that it grows from. The health benefits of cinnamon come from the bark of the Cinnamomum tree. It is one of the most beneficial spices on earth. (Read more)


Did you know that pure honey never goes bad? Yes! It does not expire?!!! Did you know you can put it on bread like jam? Did you know you can use honey in beauty products (face scrub, hair conditioner)? It helps resolve indigestion, soothes sore throats, is a good source of vitamin and minerals, has antifungal and antimicrobial properties, and contains antioxidants and the list goes on and on and on. (Read more)

I’m having a lot of fun learning about healthy foods and healthy living. It definitely feels good to live a healthy lifestyle and not just focus on being on a diet and putting a lot of pressure on myself. So do yourself a favor, don’t diet! Just live and eat more oatmeal!

Please share your love for oatmeal. Do you eat it plain? If not, how do you spice things up? I look forward to your comments. 





Easy Wheat Banana Bread Recipe

Do you ever just have bananas sitting around and rotting away in your fruit basket? For some reason in my house, we always seem to have some begging to be added to a fresh loaf of banana bread. One week the bananas are gone within days and other weeks, no one pays attention to them and I end up putting them in the fridge because my kiddos refuse to eat mushy bananas. However, they love my banana bread.

Lately, I’ve been exploring making my simple recipe healthier by using wheat flour. I’ve experimented using different combinations of white flour and wheat flour without changing the quantity of wet ingredients needed. I once made a 100% wheat flour banana bread and it took forever to cook and was really dry. One thing I refuse to do is to add more butter to improve the texture and moist-ness of my banana bread.

Anyway, so let me tell you about my most recent recipe that I feel has worked very well. The resulting banana bread was not too dry, didn’t take eternity to bake and tastes goooood.

Here ya go! You’ll need:

  • 2 medium eggs
  • 1 cup wheat flour (Brand: King Arthur)
  • 1 ½ cups All-Purpose white flour ( Gold Medal)
  • 1 tsp baking Soda
  • 3-4 very ripe Bananas (mashed)
  • ¼ cup sugar
  • 1 stick of unsalted butter (this is equal to ½ cup of softened butter)
  • 1 tsp vanilla extract(skip if you don’t have it)
I use my Cuisinart Mini Food Processor to cut down on banana mashing time and effort


  • Set your oven to preheat at 400°F. Grease your loaf pan and set it aside. (I use a 9” x 5” aluminum pan)
  • In a medium-sized bowl, mix together sugar, white flour, wheat flour and baking soda. In a separate large bowl, mix together softened butter, eggs, mashed banana and vanilla extract. Beat until smooth.
    Egg and butter mixture

    Egg, butter and banana mixture
  • Pour flour mix into the large bowl of egg mixture. Slowly mix flour into egg/butter mixture with a fork. Stop mixing when all the flour has been soaked up by the wet mixture. (Avoid over-mixing or you will end up with tough/rubber-y banana bread)

    Batter is ready!
  • Pour into pan and bake for 45 minutes. Do use the Toothpick Test – I use a Bamboo Skewer stick.
    After 30 minutes in the oven.


  • Add a variety of nuts, chocolate, butterscotch or peanut butter chips, raisins, crasins, cinnamon and whatever else your soul desires.
  • Banana bread cooks faster in an aluminum pan compare to glass pans (in my experience).
  • This recipe will not produce super sweet banana bread. Use up to 1¼ cup of sugar to suit your taste.
  • Banana bread can be refrigerated and freezes well.