The clock has shifted and it's officially dark at when I leave work. The leaves have fallen and I've whipped out my hat and scarf. 

This used to make me sad- from November to January I used to be in a serious rut. A fill of disappointing birthday, family absent on Thanksgiving, and empty holidays used to be my norm. 

Even if there were people were around, there were so many moments when I felt so alone. 

I used to constantly feel that way, until one day I decided to change. I didn't want to constantly be sad, I wanted something better, I wanted to change my life and make a difference in the world.

While the journey hasn't been easy (2 moves, 3 jobs, grad school, many nights of tears and panic attacks), I have to say the growth and self-learning I've experienced has been worth it. I don't want this to be a sappy post, but more of taking your life into your own hands.

Some of the best advice I've gotten, funnily enough from my cookie-monster, keep your head down, grind it out, and keep proving yourself. It's been my drive and determination for something better that allowed me to keep grinding. 

Anywhoo, even though we're entering hibernation and hot chocolate season, still go after what you want. If you're unhappy, take small steps to make the changes you need to get to your end goal.

We've all got a little banana(bread) inside of us- and if not, bake this delicious gluten free and refined sugar free loaf! 

Servings: 1 loaf


  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe, mashed bananas
  • 1/4 plain, unsweetened greek yogurt or skyr 
  • 1 teaspoon baking soda
  • 2 cups gluten free flour
  • 1/2 tablespoon cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons tahini



  1. Preheat the oven to 350 degrees and grease a loaf pan.
  2. Mix together the coconut sugar and coconut oil. 
  3. Then add the eggs, vanilla, and mashed bananas.
  4. In a separate bowl combine the spices, flour, and baking soda.
  5. Add the dry mix to the wet.
  6. Fold in the yogurt.
  7. Pour half the batter into the tin. Add half the tahini and swirl with a toothpick.
  8. Add the rest of the batter and swirl in the remaining tahini.
  9. Top with banana slices.
  10. Bake for 55 minutes or until a toothpick comes out clean.