Strawberry, Apple + Almond Breakfast Muffins







* My only advice for these is serve warm and ENJOY!

Strawberry, Apple + Almond Breakfast Muffins ~ Adapted from the What Katie Ate Cookbook

1 1/4 cup self-rising flour

1/2 cup almond meal

1/2 cup superfine sugar

2 tsp baking powder

1 1/2 tsp ground cinnamon

Finely grated zest of 1/2 a lemon (I used a whole, you can’t ever have enough!)

Large pinch of fine sea salt

2 tsp natural vanilla extract

1 stick unsalted butter, melted and cooled

2 large eggs, lightly beaten

1 apple, peeled, cored, and cut into small cubes

6 large strawberries, hulled and quartered

Handful of sliced blanched almonds

1-2 tbsp light brown sugar

Warm water (see below)


Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups or rounds of parchment paper. In a large bowl mix together the flour, almond meal, superfine sugar, baking powder, cinnamon, lemon zest, and salt. In a separate bowl combine the vanilla extract, melted butter, eggs, and 3/4 cup warm water. Add the wet ingredients to the dry and mix well, then add the apple cubes and gently stir to combine. Spoon the batter into the prepared muffin pan, filling each cup to about three quarters full. Place two strawberry quarters on top of each muffin, then sprinkle with the almonds and brown sugar. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.


A Day for Strawberry Cake

Summer has Come

It is not officially summer yet but don’t tell the farmers markets, almost every table is overflowing with fresh strawberries. The air is filled with their sweet scent before you have even reached the stand. And what better way to enjoy an overload of summer berries then in a cake.

Sweet Strawberry Cake adapted from La Tartine Gourmande

1/2 cup almond meal

1/2 cup millet flour

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

4 tbsp ghee

1/4 cup honey

1 vanilla bean, split and seeds scrapped out

2 large eggs

1/2 cup canned coconut milk

6 ounces strawberries, sliced

Preheat your oven to 400 degrees. Combine the flours, baking powder, soda and salt in a large bowl and set aside. In another bowl combine ghee, honey and vanilla seeds until whipped and mixed through. Then stir in eggs followed by the coconut milk. Add the wet to dry, stir till a batter forms, then fold in the strawberries. Pour into a greased 9-inch dish and  bake for 30 mins and/or until golden brown on top.

I highly recommend looking at how La Tartine makes the cake ūüėČ I made substitutions with what I had on hand and added in a bit more strawberries then I should have. Resulting in a cake that was absolutely delicious though leaning a bit to heavily on the moist side.

Enjoy ~

Banana Berry Pudding Cakes with a Hint of Lime

This past weekend a sweet breakfast was in high demand. The city has been under a canopy of rainy skies with a slight chill..not exactly the kind of May I’m used to. I’m ready for the¬†heat, the sundresses, and the flip flops. Preferably soon, Please.

This recipe came about by accident, too much liquid, not enough flour. An accident, however, that turned into a tasty treat. With a crispy muffin-like outside and a creamy interior these are full of flavor and texture. Hints of raspberry and lime paired with strawberries and banana pull it all together.

Banana Berry Pudding Cakes with a Hint of Lime

1/2 cup almond meal (+2 tsp or so)

1/2 cup millet flour

1 cup roughly berries (strawberries and raspberries)

1 small banana

1/2 tsp baking soda

1 tsp baking powder

1/8 tsp lime zest

juice of half a small lime (roughly 1 1/2 tsp)

2 tbsp honey

4 ounces unsweetened applesauce

1 tbsp + 1/2 tsp coconut oil (liquid)

1 egg

1/2 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

dash of salt

Preheat your oven to 350 degrees. Mix the dry ingredients in a large bowl, set aside. I used frozen berries which, once thawed, added more liquid then if fresh fruit was used. Once berries are thawed mix all the wet ingredients together in a food processor until smooth (including the egg). Transfer the wet ingredients to the dry and mix well, add a few more tsp of almond meal to help thicken the batter, if you like (I did). Pour into a greased or lined muffin tin and bake for around 30 mins or until the outside of the muffins are slightly golden and crisp. The insides will remain very soft until cooled. Feel free to eat with a spoon and keep leftovers in the fridge.

In the middle of this Heat Wave…

Waiting and waiting for summer…

and then you live one day in a heat index of 117 degrees. A small part of me was day dreaming of the cute scarves and light jackets of fall, uh oh…So to stay in the cool zone I’ve been taking my spinach smoothies to the next level with an abundance of fresh and chilly fruit ūüôā

With as much spinach as I can fit in the blender, lots of cinnamon, ground flax, half a frozen banana, frozen strawberries, peaches, pineapple, and finished off with almond milk and a drop or two of pure vanilla extract. BLENDddddd. to cool creamy nutrient packed goodness!

Stay cool now ~

Strawberry ~ Almond Spinach Smoothie

~ Strawberry – Almond Spinach Smoothie ~


many dashes of cinnamon ūüėČ

1 tbsp of chia seeds

1/2 frozen banana

1 large handful of frozen sliced strawberries

2 handfuls of spinach

1/4 cup almonds

1/2-1 cup unsweetened almond milk


Top with additional almonds.



Drinking Kale … For the Very First Time

After my lunch,¬†breakfast I decided to make a Green Monster. ¬†Now, so far I have only been using spinach but I’ve read so many stories of venturing past the now seemingly common veggie to more adventurous greens. ¬†KALE. ¬†Now I know this doesn’t seem that out there to some but for me it is a first. ¬†I had no idea how it was going to turn out. ¬†I also used some of my fresh fruits, a.k.a. raspberries, strawberries, and some banana. ¬†And WAIT, another first here, raw cacao nibs. ¬†These were my recent splurge from whole foods and I was itching to try ’em out.

Kale Green Monster:

1 tbsp chia seeds
lots of cinnamon
2 large handfuls of ripped up kale
2 large frozen strawberries
1/2 frozen banana
handful of raspberries
about 8oz unsweetened vanilla almond milk
topped with a spoonful of almond butter and cacao nibs.

I blended this all together in my magic bullet and was surprised by the taste. ¬†It was very refreshing. ¬†I will definitely be using kale more often. ¬†Topped with a bit of almond butter and some cacao nibs was a crunchy creamy energy concoction! ¬†Only problem was that the bottom pieces of the kale did not blend very well. ¬†Do you remove more of the stem? ¬†Or maybe my magic bullet is aging…

Along with the kale GM I tried one of the new larabar flavors: Peanut Butter Chocolate Chip. ¬†Oh. ¬†My. ¬†Goodness. ¬†Best yet, I am in Love. ¬†I ate half and put other half in freezer for an amazing snack tomorrow. ¬†If you haven’t tried the new flavors yet you need to. ¬†NOW. ¬†ūüėÄ

For dinner I met my Grandma for pizza!

A wonderful greek salad + tomato, tofu, pesto pizza. ¬†Doesn’t that combo make your mouth water? ¬†And good news is there are leftovers for tomorrow.

Let the Blogging Begin!

So I have finally had a free night and am so excited to get this thing going!

I have been wanting to start this for awhile now and am trying to actually accomplish all the things on my to-do list, i’d say that’s a pretty good goal, no?

What is SohdaLex? ¬†It is actually the nickname my mother gave to me as a child and it just stuck ever since. ¬†We would always joke that if I ever went out in the world and created something this is what I would call it, ūüôā so here it is.

The main reason I wanted to start this blog is for my upcoming trip to Southern France, where eating, food, traveling, and just all over good-ness will be happening in abundance.  But I also am looking forward to taking it beyond this trip and have it be a place where I can put to good use my love for food, travel, and life.

I have no photos from today, but believe me tomorrow I will be on it.

Today was my first time experimenting¬†with fruit in my ‘green monster.’ ¬†I always use frozen bananas, again and again and again. ¬†BUT today I pulled out some frozen strawberries and decided on half and half. ¬†Let me just say it was AMAZING, I can’t wait to throw more in next time.

Well good-night and I look forward to a happy relationship here on SohdaLex.