• Chocolate Chip Tahini Cake with a four-ingredient Chocolate Frosting⚡️ this is my absolute go-to dessert (snack? breakfast? who even knows). We made this on my IG Live this weekend, an event which has thus far been the most fun I’ve had in quarantine other than hanging out with my new very close friends: my living room lamp, and my new dutch oven.

make this pantry-staple friendly by swapping out the tahini for a creamy nut butter, the coconut sugar for any sugar you have, and almond milk for any milk you have. we can make it work! enjoy - i’ll include the recipe below for your bookmarking convenience 🥴 stay home stay safe x

Ingredients
3/4 cup tahini
2 eggs (for vegan option, use 2 flax eggs)
3/4 cup coconut sugar
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1.5 cup + 2 tbsp almond flour
2 tbsp coconut flour
1 tsp baking soda
1/3 cup chocolate chips and more for top

Vegan Chocolate Frosting
2 tbsp cocoa/cacao powder
1/4 cup creamy nut butter (i like almond)
2 tbsp unsweetened almond milk (feel free to add more almond milk to thin, or more almond butter to thicken to reach your desired consistency)
2 tbsp maple syrup

Directions
Preheat oven to 350°F. Line an 8- by 8-inch pan with parchment paper or grease with coconut oil. In a medium bowl, beat the eggs and tahini until smooth. Stir in coconut sugar and mix until it is thoroughly incorporated. Pour almond milk into the tahini mixture, and then add vanilla extract. Stir until combined. In a separate bowl, whisk together almond flour, coconut flour and baking soda.Stir the wet mixture into the dry ingredients (the batter should be thick and sticky). Fold in chocolate chips.Transfer batter to the prepared pan and add more chocolate chips on top of the batter. Bake for 20 minutes. Cool before frosting For the vegan chocolate frosting: In a medium bowl, combine the cocoa powder and almond butter. Add in the almond milk and stir to combine. Lastly, stir in maple syrup and mix until thoroughly combined and smooth. To assemble: When the cake has cooled, frost, slice and serve.
  • Chocolate Chip Banana Loaf Cake ⚡️ Ultimately I’ve lost all sense of what is normal and what is not, so I emptied the entire bag of chocolate chips onto the top of this cake because that’s pretty much where I’m at right now! I’m good! We’re fine! 🙃

This is my favorite banana bread, and my kitchen has become a machine for churning out ripe bananas and I can’t say I’m upset about it? Recipe below and video tutorial in my last post. STAY HOME (and make this) PLEASE

Ingredients
1.5 ripe bananas
1/3 cup maple syrup (can sub honey)
1/4 cup coconut oil, melted & cooled (can sub vegan butter)
1 tsp vanilla extract
2 eggs (sub 2 flax eggs for vegan option)
2 cups almond flour
1/2 cup gluten-free oat flour (you can use gluten-free oats and process them in a food processor or blender. I used store-bought GF oat flour)
1 tsp baking soda
Chocolate chips (however many you feel in the moment)

Instructions
Preheat oven to 350 degrees and grease a loaf tin with coconut oil. In a medium bowl, mash ripe bananas. Beat eggs and add to bowl with mashed banana. Mix together until smooth. Add maple syrup and vanilla extract to banana mixture and stir to combine. Add melted and cooled coconut oil to wet mixture and stir until incorporated. In a separate bowl, whisk together almond flour, oat flour, and baking soda. Combine wet and dry ingredients. Fold in chocolate chips. Transfer batter to coconut oil greased loaf tin. Add more chocolate chips on top (obviously). Bake in the oven at 350 degrees for 35-40 minutes until knife inserted in center comes out clean. Middle of banana bread should be cakey & moist! Let cool before enjoying.
  • This is my favorite banana bread, and apparently my kitchen keeps churning out ripe bananas so here we are. Recipe below, enjoy! 🍌🍞 Ingredients
1.5 ripe bananas
1/3 cup maple syrup (can sub honey)
1/4 cup coconut oil, melted & cooled (can sub vegan butter)
1 tsp vanilla extract
2 eggs (haven’t tested flax but should work)
2 cups almond flour
1/2 cup gluten-free oat flour (you can use gluten-free oats and process them in a food processor or blender. I used store-bought GF oat flour)
1 tsp baking soda
Chocolate chips (however many you feel in the moment)

Instructions
Preheat oven to 350 degrees and grease a loaf tin with coconut oil. 
In a medium bowl, mash ripe bananas. Beat eggs and add to bowl with mashed banana. Mix together until smooth. Add maple syrup and vanilla extract to banana mixture and stir to combine. Add melted and cooled coconut oil to wet mixture and stir until incorporated. In a separate bowl, whisk together almond flour, oat flour, and baking soda. Combine wet and dry ingredients. Fold in chocolate chips. Transfer batter to coconut oil greased loaf tin. Add more chocolate chips on top (obviously). Bake in the oven at 350 degrees for 35-40 minutes until knife inserted in center comes out clean. Middle of banana bread should be cakey & moist! Let cool before enjoying.
  • I can say with confidence that eating pasta has now become a full-blown hobby of mine in quarantine. And honestly...I love that for me.

I made a spicy, arrabbiata-inspired version of my pantry-staple Lentil Bolognese and so you can cop the recipe below, and a tutorial in my stories right now 👀🌶 we can all come out of this quarantine with a lot more experience and a deeper, more intimate relationship with pasta just think about it okay

Recipe below. Stay safe, stay home!

Ingredients
8 oz pasta of choice
3 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, sliced
1/2 cup cooked lentils (sub veggie crumbles, ground meat, whatever you have is fine)!
28 oz can crushed tomatoes
1 tbsp tomato paste
1 large carrot, finely shredded
1/2 tsp cumin
1 tsp red pepper flakes
1/2 tsp dried oregano
Handful fresh basil
Kosher salt
Freshly ground black pepper

Salt water and cook pasta as directed. Drain, and reserve 1/2 cup of pasta water. In a saucepan, heat olive oil. Add onions and garlic, and sauté until onions translucent and both the onions and garlic are beginning to brown on the edges. Season with salt and pepper Now, add the red pepper flakes and toast them with the onions and garlic for a few minutes so they get fragrant and brown slightly. Add the tomato paste and cook it with the onions and garlic for a few minutes so that it becomes dark red and fragrant. Add finely shredded carrots to the onions and cook together until carrots have started to soften, about 5 minutes. Now add canned, crushed tomatoes, dried oregano, and ground cumin. Cook, bringing the sauce to a boil, then reducing to a simmer for about 25 minutes, until the sauce has reduced and thickened. Season to taste with salt and pepper. Add cooked lentils and cook them in the tomato sauce for a few minutes. Add pasta plus the 1/2 cup reserved pasta water. Stir so the sauce coats the pasta well and everyone becomes friends. Serve with some freshly ground black pepper and oregano.
  • i never need an excuse to make my Brookie Pie as it is has been scientifically proven to be the only way to set any week up for success. the best pies and cakes are the ones with no occasion anyway... i have nothing else to say honestly other than you won’t regret making this 😇

recipe below because BOOKMARK CONVENIENCE BABY & on dadaeats.com, search “brookie pie.” stay home, stay safe!

BROWNIE LAYER
1/4 cup almond butter
1/4 cup cocoa powder
1/4 cup coconut oil
1 tsp vanilla
1 cup almond flour
1/2 tsp baking soda
1 egg
3 tbsp almond milk
1/4 cup coconut sugar

COOKIE LAYER
1/4 cup almond butter
1/4 cup coconut oil
1 tsp vanilla
1 cup almond flour
1/2 tsp baking soda
1 egg
1/4 cup coconut sugar
1/2 cup chocolate chips

WHAT YOU DO
Preheat your oven to 350 degrees and grease an 8’’ cake pan with coconut oil. Starting with that brownie layer! Melt together coconut oil and almond butter slightly in the microwave so you can mix them together until smooth. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated. In a separate bowl whisk together almond flour, cacao powder, and baking soda. Add to wet ingredients. Add almond milk to help everything incorporate together. Once it’s been mixed, transfer to the prepared pan and even out until evenly distributed. Now for the cookie layer! Again, melt the coconut oil and almond butter together. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated. Whisk together almond flour and baking soda, and add to the wet ingredients. Stir to combine. Fold in chocolate chips. Transfer the cookie layer to the top of the brownie layer in the pan. Bake for 22-25 minutes until top of cookie is golden brown and a knife inserted in center comes out clean. Enjoy ❤️
  • You only need ONE BANANA to make them so before you toss that sad, perished, ripe banana that has been plaguing your kitchen counter for days, try making these instead. Recipe below, hope you enjoy and thanks for watching 🖤

Ingredients
1 ripe banana
2 tbsp maple syrup
1/4 cup almond flour
1/4 cup coconut flour
1/2 tbsp coconut oil, melted and cooled
2 tbsp creamy almond butter or peanut butter
1 egg (sub 2 flax eggs for vegan option)
1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup chocolate chips optional, but not really if you like joy!!! Instructions
Preheat oven to 350 degrees. Mash banana. Cream together mashed banana with beaten egg, almond butter, maple syrup, and melted and cooled coconut oil. In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Combine wet and dry ingredients. Fold in chocolate chips. Lightly grease a cookie sheet or line with parchment paper. Using an ice cream scoop or spoon, place 2-3 tbsp amounts onto your sheet. Place extra chocolate chips on top, if desired. Bake at 350 degrees for 15-20 minutes until edges are golden brown. Let cool for a few minutes before enjoying.
  • Freezer Cookies are Back! ❄️ They’re no-bake, keto-friendly, vegan, gluten-free, literally.... all of the things. They’re an easy pantry staple recipe that requires only FIVE INGREDIENTS (including chocolate because there is no opt-out of chocolate in my book). they’re unsweetened but feel free to add a touch of maple or date syrup if you’d like! Hope you’re staying safe and sane 💫

Ingredients 
COOKIE
3/4 cup nut butter
3/4 cup almond flour
1 tsp vanilla
Flaky sea salt

CHOCOLATE
1/3 cup chocolate chips (can use keto-friendly)
1/2 tbsp coconut oil 
Directions
In a medium bowl, combine nut butter and vanilla extract. Fold in almond flour and mix until thoroughly combined. Form into cookies and place in freezer too firm up. For the chocolate coating, melt chocolate and coconut oil together either incrementally in a microwave or using a double boiler. After the cookies have set in the freezer, remove and coat each cookie with melted chocolate. Top with flaky sea salt and place back in freezer until chocolate hardens. Remove and enjoy! Best stored in freezer.
  • With a side of bringing my living room lamp into my kitchen again because desperate times… I had plenty of cooked lentils in the fridge so I used those to make this vegetarian bolognese sauce, but feel free to sub in ground veggie crumbles, meat, or whatever you have in your freezer/fridge/pantry because I want you to stay at home honey! 🤍 P.S. the proceeds of the 100% human shirt I’m wearing from @everlane go to @feedingamerica 🙏🏼 Enjoy this recipe and let me know what you want to see next!

Lentil Bolognese

Ingredients 
8 oz pasta of choice
3 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, sliced
1/2 cup cooked lentils (sub veggie crumbles, ground meat, whatever you have is fine)!
1 15.5 can crushed tomatoes (about 2 cups crushed tomatoes or whatever tomato can you have in your pantry)
1 large carrot, finely shredded
1 tsp cumin
1 tsp red pepper flakes
1 tsp dried oregano
Kosher salt
Freshly ground black pepper

Directions
Salt water and cook pasta as directed. Drain, and reserve 1/2 a cup of pasta water. In a saucepan, heat olive oil. Add onions and garlic, and sauté until onions translucent and both the onions and garlic are beginning to brown on the edges. Season with salt. Add finely shredded carrots to the onions and cook together until carrots have started to soften, about 5 minutes. Now add canned, crushed tomatoes. You can also use diced tomatoes or whatever tomato sauce you have in your pantry. Cook with the onions and tomatoes for about 5 minutes until sauce begins to bubble. Add red pepper flakes, dried oregano, cumin, and freshly ground black pepper. Cook with the spices on medium-low until they’ve infused well - another 5-10 minutes. Season to taste with salt. Add cooked lentils and cook in the tomato sauce for a few minutes. Add pasta and the reserved pasta water. Stir so that the sauce coats the pasta well. Serve with some freshly ground black pepper and oregano.
  • Another Pantry Staple Recipe: Lentil Bolognese! There is nothing I miss more right now than having friends over and cooking dinner for them 🥺❤️ but the good news is I get to cook for all of you which is truly an honor especially during this time. And while I can’t cook for anyone in person right now, I’m trying my best to truly insert myself into your kitchens in the least aggressive way possible (lol) by sharing these recipes that can bring a little bit of peace and joy during this time.

I’m also cooking to support the clients of one of my favorite organizations here in New York, God's Love We Deliver, a non-profit that cooks and home-delivers medically tailored meals to individuals living with serious illness. They need our help right now to be there for their clients during this pandemic. SO, I’m donating the cost of what I’d buy cooking for friends to this beloved non-profit along with this post ❤️ I'm tagging my friends @thewellnecessities @carolynbrownie @megjosephson @twist_of_lemons @sammyjaneeason and @healthymoodsf. It’s on ladies, your turn to show me what you’re making and tell me #WhoAreYouCookingFor! And thank you for doing what you do @godslovenyc I’ll always support you! Recipe below, enjoy!

Lentil Bolognese
Ingredients
8 oz pasta of choice
3 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, sliced
1/2 cup cooked lentils (sub veggie crumbles, ground meat, whatever you have is fine)
1 15.5 can crushed tomatoes (about 2 cups crushed tomatoes or whatever tomato can you have in your pantry)
1 large carrot, finely shredded
1 tsp cumin
1 tsp red pepper flakes
1 tsp dried oregano
Kosher salt
Freshly ground black pepper

Directions
Salt water and cook pasta as directed. Drain, and reserve 1/2 a cup of pasta water. In a saucepan, heat olive oil. Add onions and garlic, and sauté until onions translucent and both the onions and garlic are beginning to brown on the edges. Season with salt. Add finely shredded carrots to the onions and cook together until carrots have started to soften, about 5 minutes. Now add canned, crushed tomatoes. You can also use diced tomatoes or whatever tomato sauce you have in your pantry. (continued in comments)
  • here’s some pancake bread for your Saturday morning...which you can bake with me on IG LIVE tomorrow 3/22 at 3PM EST 🥞🍞 head to my stories to set a reminder, and i’ll include the ingredients list below ⚡️ let’s stay home and bake together! i can’t wait to be propped up on a towel in your kitchen!! hope you’re staying safe and sane 💛

Ingredient List
PANCAKE BREAD
1/3 cup maple syrup
2/3 cup coconut sugar
1/2 cup coconut milk
1/3 cup coconut oil, melted and cooled
2 eggs
1 1/4 cup almond flour
1 1/4 cup oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
1 tsp vanilla extract

CRUMBLE
1/3 cup coconut oil, softened/scoopable
1/4 cup coconut sugar
1 cup oat flour
1/2 tsp cinnamon

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