Pumpkin Banana Bread

This recipe is gluten and dairy free.

I love the butternut squash, boiled, grilled, as a side dish, with rice, in a soup, with curry, and the list could continue.

I adore banana bread too, so it came to my mind to mix these two bastards. I like this recipe because it’s so easy and the smell in the kitchen is just amazing.


  • 4 eggs
  • 0,2 – 0,3 kg pumpkin
  • 2 ripe bananas
  • 4 tbs honey
  • 1,5 tbs cinnamon
  • 5-6 tbs coconut flour
  • 5-6 tbs oat flour (choose GF if you needed it to be gluten free)
  • 2 tbs shredded coconut
  • 1 pinch of baking soda

Boil the pumpkin for 10-15 minutes until you can remove the puree with a spoon. Mix the eggs with the honey, cinnamon and smash the bananas with a fork and the puree together. Add the flours, coconut and the baking soda. You can lay the dough for some minutes until the flours absorb the moisture. If it’s not thick enough you can always add some coconut flour.

Put the dough in a cake form and bake for 50-55 minutes on 170°C, until the cake doesn’t stick to the fork :).

Have fun in the kitchen!

Shakshuka, coconut bread

I found my new favorite organic food store with many delicious ingredients, medjool dates, dried fuits, coconut flour, chia seed…etc.

Here you can find two recipes, about an amazing coconut bread and my “fake” shakshuka. Enjoy Honey!




Have you heard about zoodles? Using vegetables as a noodles, maybe for the first time it sounds crazy. But give a try, maybe you will enjoy it as much i do.

The secret is, after using the spiralizer and having the zoodles, put them into a hot pan with some olive oil and let’s cook a bit, put some salt, pepper, and some sesame oil if you have it. It gives a good taste to your zoodles. Cook it under a cover for some minutes and you’re done honey! Put some sauce on it, maybe some cheese and enjoy!

The last time i made with two carrots and one little pumpkin, the sauce was avocado pesto.

It’s easy to make it:

  • 1 avocado
  • 2 cloves garlic
  • 10 basil leaves
  • 3 tbs olive oil
  • 2 tbs fresh parsley chopped
  • salt

Put them together and use your blender to make your pesto. Mix with chopped cherry tomatoes in a pan and cook for 2 minutes, Serve and enjoy!


Photo taken from http://mywholefoodlife.com/

You can use carrot, pumpkin, zucchini, sweet potato, whatever do you like, be creative!


Gluten free day

Gluten free day

I know, lately i post about just food. I promise, this will be the last one for now. I’ll write more about Israel, and the situation over here.

Anyway please welcome a gluten free pizza and pancake recipe.


    • 1 egg
    • 1/2 cup olive oil
    • 1/2 cup water
    • 1 1/2 cup tapioca starch
    • 1/2 teaspoon salt
    • 2 slice of garlic (diced)


Tuna and avocado stuffed tomatoes

It’s quiet hot here in Tel Aviv, all the AC are turned on, you’re laying on the bed, because it’s shabbat. But when you’re hungry, you need to make something. I was checking some paleo recipes today, and i found this tuna and avocado stuffed and i decided to try it. It’s just amazing, all the superfood together with an amazing taste.


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