To Cinnamon Zucchini Bread

While my parents were here I invested a few lira into two really cute bundt pans. Until this bread I had not taken advantage of my new baking purchases. Fear no more. Now the bundt pans are unfortunately not the … Continue reading

To Baked Nectarines

It has been awhile since the last time I posted a recipe ):  and it’s not because I have not been cooking/baking because I have been. More so the former than the latter (despite this recipe), but it is more so because I have been extremely busy and what I have been making hasn’t been all that mouth dropping, gotta share asap, the imaginary smells will tantalize you from your computer screen and persuade you into going and making the dish. A little overboard? nah. But mostly I have been eating lots of lentil & veggie dishes which if you have ever made lentils then you know that they are definitely not the most appetizing looking dish what with the mush appearance and all. I have had a good number of nights of cooking dinner with friends and a superb international potluck dinner last Friday for which I made a peach cobbler (recipe to come) that was a slam-dunker, but otherwise I have just been impromptu cooking and am usually too hungry to pause and photography my food before diving in.

However, one morning (awhile ago) I wanted something warm and comforting, but I also wanted to get some of my daily fruit. If I was only able to eat one food group for the rest of my life, it would be the fruit group and yes it does win by a landslide.

Now these are super simple to make –> trust me I made them in a toaster oven –  #joysoflivingabroad.


1 nectarine, cut in half and de-pitted

1 tbsp. raisins

1/2 tbsp. maple syrup

cinnamon (to your liking)


Place the nectarine halves on a baking sheet (they might drip a bit, so you might want to use baking parchment if you have on hand, otherwise you might need to scrub your sheet a little post-bake)

Drizzle with the maple syrup. Sprinkle with the cinnamons and raisins

Bake for 20-25 minutes at about 350F. Enough so that they are nice and soft, but not too long to where they start entering into the drying out phase.

Additions: Some people I know also add some butter and some sugar – you can if you like. Honey would be good to, or agave for a vegan option. Apples are a great option too (my original plan was baked apples, but I found out I had a bad apple when I cut into it – no bueno)

This can be eaten for breakfast or dessert or well quite frankly anytime of the day because they will warm you up from the inside out and put a gigantic smile on your face…that is until they are all gone and you realize that you should of made two whole nectarines instead of 2 halves. Blimey.

Cheers from the kitchen in my Turkish flat


To 2 Ingredient Pancakes

That’s right – 2 ingredient pancakes.

The peanut butter gets all nice and melty too!

Sounds too good to be true? Yeah I thought the same when I first read about these little fellas over on Carrots ‘N’ Cake.

Naturally the day I read the blog I had to give them a try for myself. Not to mention I am without my awesome host mom so have been back to cooking for myself (aka eating straight up veggies and fruit and soup because well I don’t wanna buy anything to make food since I leave in 2 (TWO) days for Istanbul.

Gosh there is that magical number of 2 (TWO) again!!!!

Now the first time I made these I attempted one large pancake and well I should’ve listened to my inner voice saying “Nat you suck at making big pancakes, small pancakes you rock at, but just like you are junk at big cookies, your big pancakes are nothing less than garbage”. Well I didn’t listen to my inner voice so my horrible “big pancake skills” combined with sans non-stick pan left me with more of a pile of pancake than one big grand pancake. Now I figured the NEXT time I make these pancakes I will take my “small” approach – and that approach was a lot more successful.

Way more success – way way way more success.

So you want some of my 2 ingredient pancakes too? Sorry I missed that – I couldn’t hear you since I was lost in a world of guilty pleasure that includes two of my favorite things of nanners and pb.

Maybe next time I will share…keyworld being maybe.

Ingredients: (from Carrots ‘N’ Cake – her secret tips to the perfect 2 ingredient pancake are included too)

1 egg

1 banana

Toppings – fresh fruit, pb, other nut butters, honey, nuts


Mash banana, crack egg and mix into the mashed banana. Make sure it is as homogenous a mixture as possible. Heat a pan on low-medium heat. Wait for the pan to heat up – biggest trick to checking that the pan is hot enough is that water droplets will skip across the pan. Then lightly oil and pour about 2-3 Tbsp. of your pancake batter. The trick to these little fellows is patience. Super hard – I know. But wait until there are bubbles in the middle of the pancakes before you flip. Then wait a few more minutes while your second side cooks. Plate, top and gobble away. But try to breathe while eating – it will make the indulgence last one second longer (:

Second upside to these babies – they are soft – super necessary after wearing my retainers for the first time in like a month – my teeth are sore – gahh.

Third upside – you can blast Jack Johnson and have no shame – really – no shame.

Fourth upside – food art is also acceptable – no shame – no shame whatsoever



To Figilicious Overnight Oats

Fig obsession continues post vacation. I have already eaten about a half kilo in two days – and I just can’t stop. I want them for all my snacks and incorporated into all my meals and I just want them. I really do. I just want to gobble all of them up that I see. Completely and utterly unable to practice self-constraint around these bad boys. All I can say is at least they are a fruit – if they were in the abur cubur (junk food in Turkish) family well I would be a little SOL now wouldn’t I? But they aren’t so I am gonna continue to enjoy them with no shame.

Gettin’ Figgy with it – nah nah nah nah nanah nahhhh

Ok recipe time. Tweaked a bit from my basic overnight oats recipe.


2 Tbsp. Chia Seeds

2 Tbsp. Ground Flax

1/4 cup oats

1/2 cup milk

1/4 cup water


the pulp of 3 big fresh refrigerated figs (the green ones – nom nom nom)

maple syrup


Mix all of the ingredients except the maple syrup together and put in the fridge overnight. In the morning drizzle with syrup and nuts if you have them (I recommend pecans but I didn’t have any – all I have right now are pistachios and well I was digging that combo).

Dive in and enjoy all the figginess. May actually have to up it to the pulp of 4 figs next time….

and I will also have to work on the presentation of this fine breakfast because it doesn’t look nearly as appetizing as it tastes…aka reason for my decision to not include a picture.

Instead I will leave you with some interesting facts about the fabulous fig

– Top three producers are Turkey (woot woot), Greece and California

– Figs were one of the first fruits ever cultivated

– Figs are a fiber source

– Figs contain good levels of potassium, magnesium, iron, copper and manganese

– Dried figs are a great source of calcium (250mg per 100g as opposed to milk at just 118mg)

Cheers from the #1 fig producer



Suck up to your Parents – Whole Wheat Chocolate Chip Pancakes

So my welcome back to the US gift was a flat tire – really? come on now my first day back driving and I get smacked with a big fat flat. Grrr. Thankfully I was outside my friend’s house so … Continue reading