It's December the first and I am feeling as festive as ever! I (might) be doing blogmas this year and I am so flipping hyped you guys. Today, I finally have another baking recipe for you and I cannot wait for you guys to try this out. It tastes delicious with its delicate cream cheese frosting and textured cupcake! Apples and cinnamon definitely remind me of the holidays, so I thought why the heck not. It's absolutely great with a warm cup of tea.

• 2 Fuji Apples, shredded/grated (I pulsed mine in the food processor)
• 1/4 cup of unsalted butter
• 1 cup granulated sugar
• 1 &1/4 cup of all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 egg, room temperature
• 1/4 tsp. vanilla extract
• 2 tbsp. buttermilk
• 1/2 tsp. salt
• 1/4 tsp. baking powder

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Hello, folks! Three days ago, Lush (my guinea pig) passed away and it broke my heart. I still couldn't believe she's gone. She was my only raw vegan friend who happily made UFO noises every single time she'd hear the fridge open. Lush loved cucumbers so much that sometimes I think we overfed her with them until she got sickly. Lesson learned, I should never own a pet again not that I'm bad at taking care of pets, I just wouldn't stop sobbing when they die. In honour of my little piggy friend, here's my all-time favourite cucumber spinach noodles recipe with a sweet chilli sauce. It's a very simple dish with big flavours and I think anyone with a fancy for Asian food would love this!

Also, I'm aware that this is my third food post in a row. Not sorry :-)

Ingredients you will need!

• 2 Bundles of vegan spinach noodles
• 1 Chilled cucumber; chopped & seedless
• 3 tbsps. low-sodium soy sauce
• 2 tbsps. brown sugar
• 1 tbsp. vinegar
• 1 garlic clove; minced
• 1 tbsp. white sesame seeds
• 1 tbsp. gochujang (Korean chilli paste)
• optional: shredded nori

• 1 cup gluten-free quinoa, cooked
• 1 cup old-fashioned oats
• 1/3 cup pure coco sap sugar
• 1 teaspoon baking powder
• 2 flax eggs -- check how to make them here!
• 1/8 cup chia seeds
• 2 medium-sized bananas, mashed
• 2 tbsp. fresh lemon juice
• 1 teaspoon vanilla paste or extract
• 1/8 cup gluten-free flaxseed meal
• 3 tbsp. almond butter (or peanut)
• 1 1/2 cups blueberries (fresh if available, mine are thawed)
• 2 tbsp. dessicated coconut, optional

1. Preheat the oven to 180 Celsius and line an 8x8 square baking tin with parchment paper. Grease the sides of the tin with cooking spray.
2. In a large bowl, dump in your quinoa, oats, sugar, baking powder, flaxseed meal, and chia seeds. Whisk together until combined.
3. In a separate bowl, stir in your mashed bananas, flax eggs, extract, lemon juice, and nut butter.
4. Add half of your dry ingredients to your wet ingredients and whisk away. Once it is all mixed up, add in the other half. The batter shouldn't be runny, but moist and mold-able if that makes sense.
5. Fold in your blueberries and pat down batter onto the baking tin.
6. Let it bake for 20-25 minutes and allow for it to cool before slicing. Serve with a hug in a mug AKA your favourite tea & enjoy!

I am a massive breakfast fan whether I whip up a quick bowl of oats or the heaviest breakfast you can think of. Breakfast is my favorite meal of the day and it breaks my heart every time I skip it. To share my love for breakfast this National Breakfast Day, I'll be pinning down my favorite breakfasts!



On special days or lazy Sundays, I like to make my brother and I stacks of wholewheat pancakes. Wholewheat because it's healthier and less sweet in my opinion. My pancakes usually consist of sliced lemons, strawberries, and a home-made glaze, which is another perk of having not-so-sweet pancakes to begin with. Also, I love myself a warm hugging cup of lemon water every morning as it actually flushes out toxins and gives me a daily dose of vitamin C. You can find my favorite wholewheat pancake recipe here. (I do replace dairy milk with almond milk instead.)






For extra busy days, I'd normally cook up an all-time classic, breakfast pasta! It's an essential for energy loading. My take on the breakfast pasta has gone vegetarian because I am a pescatarian after all. Some people who have asked me for the recipe have added in bits of honey-coated bacon, but how would I know? Moving on, here's my recipe:

For ingredients, you will need:

1. 200 grams of Long-cut pasta of your choice
2. A medium-sized white onion
3. A handful of fresh basil leaves
4. A pinch of Spanish paprika
5. 1/8 cup of Extra Virgin Olive oil
6. Parmesan cheese adjusted to your liking
7. 1 cup of shiitake mushrooms
8. 1 medium-sized egg

I do have a numerous amount of favorite breakfasts, but honestly, I couldn't store all of it in here. So, this is it for now and I hope you love breakfast as much as I do!

All the love and tea and honey in the world, Regina

Hello, everyone!

Initially, I'm supposed to be continuing my anxiety talk since a couple of people have actually made me realize that I am not the only one who feels that way about things. On another note, this morning, I've been scrolling through Pinterest and I've been gaining a lot of inspiration for Halloween. Today I've made quick & easy Owl cookies to get the festive 'ber' vibes going! If you wish to make these cute babies, continue reading x

• Dark chocolate digestive cookies (plain would work as well)
• Regular oreos / any cookies with a round filling
• A cinnamon biscuit
• Sugar free chocolate
• Cookie butter + Peanut butter