Thailand Photo Food Diary: Nom Nom Nom


(All photos taken by me)

Pictured Above: Green Curry in Chiang Mai, Spicy Thai Salad in Koh Tao, Cashew Stir Fry in Chiang Mai, More Green Curry from Chiang Mai, Thai Spring Rolls in Chiang Mai (not pictured: the ones I ate in Bangkok) Sea Food Glass Noodle Salad in Koh Tao, Green Curry (Its my fav, obv!!) Sushi to go in Bangkok, Veggies with Brown Rice and Peanut Sauce in Koh Tao, Pumpkin Wrap in Koh Tao, Seafood Green Curry in Bangkok, Cereal with Banana in Bangkok!


Pantry Cabinet ReDoux- DIY


HELLO MASON JAR MADNESS! I buy in bulk for a lot of my dry goods and I really disliked the unorganized mess of plastic bags that appeared when I opened up my cabinets so I put everything in plastic containers (see image above). It only took a matter of time before I realized that in doing so I was not getting the results I was originally after: Clean, Eco-friendly, Easy to navigate. As I have gotten older I have felt the need for more organized and clean spaces; I find that it allows me to relax more. I love how my cabinet looks now! I bought the mason jars at Target and the 99Cent store. #score.

Gluten Free Rosemary Flatbread with Hummus and Veggies


This is my first attempt at some gluten free vegetarian but not vegan flatbread. It is made with almond meal and garbanzo bean flour so it is actually a low carb high protein crust – which is something to smile about! Its ridiculously beautiful and it tastes insane. I was genuinely surprised with how delicious the bread came out. The creamy nutty flavor blended so well with the rosemary that I could have just eaten it by itself. It really didn’t require any toppings at all! How did we as society stray so far from whole plant foods? How did we ever even get to refined white carbohydrates. Seriously? There is no way in hell that they could ever have such a dimensional flavor and high nutritional value. Makes no sense. Anyways, make this bread and top with whatever your hungry heart desires!

Benefits of Gluten Free-

  • If you are gluten intolerant or choosing a gluten-free lifestyle it can promote digestion health, help lower cholesterol, and increase your energy levels dramatically.
  • Easily avoid processed foods as nearly all of them contain gluten
  • Creative alternatives to wheat i.e. almond and garbanzo bean flatbread yay!

What you need:

For flatbread
1 cup almond flour
1/2 cup garbanzo bean flour
1/4 tsp course sea salt
1/4 tsp baking soda
1 tbsp fresh rosemary, chopped
1/2 tsp garlic powder
1 tbsp plus 1 tsp olive oil, divided
1 tsp apple cider vinegar
1 large egg- preferably pasture raised, organic and vegetarian feed.
olive oil sea salt for topping
For topping
1/2 cup organic cherry or heirloom tomatoes, sliced in quarters
1/4 cup onion, thinly sliced
1/4 cup red onion, chopped
1/2 avocado, chopped
1/4 cup hummus- I used Whole Foods store brand
course salt and freshly ground pepper
Preheat oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, combine the flours, sea salt, baking soda, rosemary and garlic powder. In another bowl mix the tablespoon of oil, egg and the vinegar. Then slowly add to the flour mixture and stir until well incorporated. knead the dough and form into a ball and flatten on the prepared baking pan. About 1/4 inch thick.  Rub additional olive oil and sea salt on top, sprinkle some extra rosemary if you wish and bake 15 minutes. While it is baking, sauté your onion and red pepper in remaining until the onion is slightly translucent about 4-6 minuets. Remove the bread form oven and top to your liking! And enjoy this insanely yummy, gluten and almost guilt free flatbread with a class of chilled white wine!

Banana Coconut Macaroons Dipped in Chocolate and Almond- Vegan and Gluten Free

photo-4imageimage-1image-2image-3Cocnut Macaroonsimage-5

Having been in Thailand the last 2 weeks I have had a massive change of heart towards coconuts. I was not the biggest fan of them; their flavor and the hype just wasn’t doing it for me. I mean it is just So LA to be drinking out of a huge coconut while wearing Ray-Bans and TOMS, right? Wrong. Its actually normal and acceptable and has probably been going on for centuries in Thailand (at least the drinking right from a coconut bit). I had some shredded coconut that was screaming to be used so I settled on some vegan, gluten, sugar and flour free macaroons. I added some banana so an even more tropical transcendent experience takes place in your mouth! I don’t think much needs to be said about the chocolate and almond. BRB, my Tuk-Tuk driver is waiting to take me to the beach.

Benefits of Coconut

  • Great for immunity– antiviral, anti-fungal and antibacterial. Great to put on pimples too!
  • Has antioxidant properties that slow down the aging process. Keeps your skin moisturized and soft
  • Metabolism booster- it helps with thyroid function, improv insulin use within the body and can help lower cholesterol

What you need: makes 12 Macaroons

For Macaroons:

1/2 small banana

1/2 cup xylitol (or sweetener of choice)

1/4 cup vegan milk (I used almond)

1 Tbls maple syrup (honey,agave, brown rice are other options)

1 tsp vanilla extract

pinch of salt

1 1/2 cup shredded coconut

1/3 cup almond meal

For dipping chocolate: Optional

2.5 Tbls coconut oil

3 Tbls raw, unsweetened cocoa powder

Sliced almonds- crushed


Preheat oven to 350F and line a cookie sheet with parchment paper. In a medium bowl mash up the banana then add the sugar, vegan milk, syrup, vanilla extract and salt. Stir to mix well. Mix in the coconut and almond meal. roll 1 inch balls in your hands, place on your lined cookie sheet and slightly flatten. Bake for 10 minuets. Remove for oven and let cool. While macaroons are cooling prepare your chocolate by melting the coconut oil in a small sauce pan over low heat and stir in the cocoa powder. If you want to sweeten (stevia, xylitol) your chocolate add it in now and stir to dissolve.  Transfer to a bowl. Lay your crushed almonds to the side on a flat service. Dip your macaroons in the chocolate on one side followed by dipping in the almonds. Lay upside down on the parchment paper. Once all are completed, store in an air tight container for up to 2 weeks. And start to feel a little nutty!