This recipe was inspired after my recent visit to Paris.
Last month while I was in Belize enjoying my birthday vacation, I decided not only to enjoy some ice cream but to make some as well. I actually made ice cream out of bananas, also known as ‘nice cream.’
This pineapple pie was easier to make than tarts, but still had all the flavors I remembered in Singapore. I also thought that a pineapple pie would add a little western flare to the southeast Asian treat.
I actually created this tropical cake recipe 10 years ago after visiting another Caribbean paradise. I decided to slightly remix my original recipe to make it even more flavorful and satisfactory for summer.
This stew can be made and served at any time of the year as well. This is honestly one of my favorite recipes because it’s so versatile.
Check out my King cake recipe below that comes with the options of two fillings: the customary cream cheese filling and also banana foster praline filling.
Here we are winding down on the year 2020. It has been 11 months of social distancing, catastrophes and no international travel. Despite all the disasters this year has thrown at me, I still remain with a smile on my face. I am truly happy and blessed that have the opportunity to work from myContinue reading “Thanksgiving in L.A.”
Another Fall month is upon us which means another chance for change. The leaves on the trees change from greens to reds, oranges and golds. I look at November as another opportunity for improvement in my life and health. I may not be able to travel, but that just provides me more moments to workContinue reading “Happy World Vegan Day”
From the windows to the walls I need pumpkin spice everywhere in Fall.
I can’t believe we have reached October of this year! It has been a long and hard road stuck here in California not being able to venture out across the world. I am thankful that I am safe at home, but I miss traveling with a passion. My last trip before I would be handcuffedContinue reading “Pumpkin and Crispy Tofu Curry”