Chuck it in or Chuck it out Muffins

Oh moving! I do it far too often!


One thing that I really hate about moving is having to throw away food. Actually, I hate throwing out food in general so I have become very good as utilising everything in my cupboards.


I finally had a weekend at home (instead of driving to see Alex) so I started going through the cupboards and found 4 large boxes of uneaten cereal. They were obviously Alex’s because I don’t like cereal. Since Alex moved to Tofino in January, and I’m pretty sure the last time that I saw him eat some was back in August, I knew this cereal was super stale for sure! One taste confirmed it, it tasted GROSS!


And even though it was hard as nails, I still couldn’t bear to throw out so much food.


Then I remembered that one of my friends had made muffins the other day with some cereal and since I didn’t have any flour, I thought I would try and make a muffin with just cereal alone.


The results… super delicious! Although it was a surprise as you will see from the recipe… Coupled with me cooking with my wig on (have you seen my wig, it’s amazing and the answer to all my bad hair days) it was amazing that these muffins even worked at all!


The cereal wasn’t the only questionable item in my house either… I wasn’t too sure about my eggs and I had some very old yoghurt but mixed together with stale cereal, they made something beautiful!

How to test if you eggs are good to eat without having to crack them open and run the risk of getting gassed out!
FUN FACT! Now you don’t have to run the risk of cracking open a rotten egg!


If you are in the same predicament, this recipe is great and if you are not… well this recipe is still great!


Have a great week! Olivia xx



Serves 12___Prep Time: 10 minutes___Cooking Time: 25 minutes


1 super ripe banana that I found at the back of my freezer
2 eggs, tested for freshness before they went in the blender
4 cups of stale cereal (I used Vector)
½ cup old yoghurt (all natural)
2 super generous tbs of rice malt syrup = ½ cup (honey or sugar will work too)
¼ cup ghee (butter or coconut oil will work too)
½ tsp bicarb soda
¼ cup shredded coconut
¼ cup blueberries


  1. Put everything in a blender. Intend to blend gently but then, because you are left handed, blend too much and make a batter like mixture. Add the blueberries and intend to blend gently but turn the knob the wrong way again! And make the mixture a beautiful purple colour!
  2. Pour the mixture into a greased muffin tray (or in my case – use silicon muffin liners)
  3. Bake at 400°F for 25 minutes and then taste to see if they actually taste good…. Good news… they do! 🙂



Toblerone “Tease” Cake

A delicious dessert that won't leave you feeling guilty.

It was my birthday on Saturday!

(Happy Birthday to me….)

So naturally, I want to share the love in the form of a delicious and wholesome cake…


For inspiration, I went to the Green Kitchen Stories website and marvelled at the magic that Luise and David make each week. If you have never stumbled across their blog, I highly suggest it! They have amazing recipes that are set in the heart of Stockholm, Sweden and the pictures alone are a treat to scroll through. But it’s the love, care and passion that they put into their food as they share their lives with their many readers that really gets you hooked! Milestones with babies, birthdays, failures… they are all there and it’s what makes you fall in love with everything that is a part of the Green Kitchen Stories.


For my birthday, I made their Mocha and Black Bean Cheesecake and it was divine! However, they do warn that the recipe isn’t overly sweet and I did experience this, although I used prunes instead of dates. That is definitely why my first attempt of the recipe was not the greatest… because I didn’t follow the recipe… as usual!


However, I did get a chance to redeem myself! I decided to attempt the cake again, but this time, with my own little twists.

I call this my “tease” cake because I love to tease people when they eat it and get them to guess the main ingredient! So far, only one person has answered correctly to “black beans” and I like to keep it a secret until they try the cake. I do this because I feel like people will decide that they don’t like it before they try it if they know that the mousse is made with black beans instead of cream.


Try it for yourself and see what you think. I feel you will be pleasantly surprised to discover how creamy and indulgent this simple dessert is!

A delicious dessert which won't leave you feeling guilty!



Serves 12___Prep Time: 20 minutes___Cooking Time: None! But it does need to be frozen for an hour



10 medjoole dates, pitted
1 cup of hazelnuts
2 tbsp of butter or coconut oil


Tease Cake Filling

1 540mL of black beans, drained and rinsed
5 medjool dates, pitted
2 tbsp butter or coconut oil
½ cup of milk (cow or plant based)
2 tbsp of nut butter (I used cashew nut butter)
100g of good quality milk chocolate
1 tbsp of vanilla paste



  1. Line a 9″ springform pan with parchment paper.
  2.  In your high speed blender or food processor, grind the hazelnuts until they are a fine texture. Add the dates and butter and process until they form a smooth ball (about a minute).
  3. Press the mixture into the bottom of your springform pan and place in the freezer. NOTE: make sure that the entire base of the pan is covered.
  4. For the tease cake filling, break the chocolate into small pieces and combine with the butter and milk in a small saucepan until the chocolate is melted and you have a glossy chocolate sauce (about 5 minutes). Be careful with this step as it is easy to burn the chocolate!
  5. Add the chocolate mixture to your food processor or blender, along with the black beans, dates, nut butter and vanilla paste.
  6. Blend for a minute, until the mixture is light and fluffy. Manually stir the mixture to make sure there are no large chunks, then blend again for another 30 seconds. I found by doing this, it eliminated the floury texture that can come from the beans.
  7. Take the crust from the freezer and spoon the filling over the top. Return to the freezer.
  8. Leave the cake to cool for 2-3 hours. When ready to serve, take from the freezer and allow it to thaw for at least 20 minutes before serving.