Chocolate Peanut Butter Cookie Dough Bites


  • 3/4 C. pitted dates
  • 3 Tbsp coconut oil
  • 3 Tbsp natural peanut butter
  • 1 tsp vanilla
  • 1 C. quick oats
  • 1/4 C. cocoa
  • pinch of salt


1. Put everything into a food processor until smooth. Roll between your hands into 1″ balls. Freeze 3-4 hours before eating

I obviously didn’t wait 3-4 hours, but I only had one.

Pauline gave me this idea after she found a blog recipe from pinterest for cookie dough bites (chocolate chip). On the weekend, my dear friend Bekah made chocolate peanut butter cookies to die for, and I knew after that, I had a flavour for the next cookie dough bite!

Pauline has already labelled a container for her freezer. Now… to keep it full might prove to be difficult!


Pangea Coconut Curry Soup

Almost 10 years ago, before my days of being excited about creative food, I had the most delicious soup of my life while visiting Ashland, Oregon. I wonder if I went back to visit this cafe now whether or not I would find it as amazing as I remember. Regardless, I wanted to be able to make it myself. Time passed and my favourite flavours developed – including, as you know, Thai curry, and coconut cream.

Last year, I randomly put together some of my favourite ingredients, and much to my delight, the outcome was so much like the soup I remember from the cafe in Ashland. If you ever go to Ashland, please check out the cafe called Pangea on Main street. I went back and had the same soup (Coconut Curried Yam) twice in the 4 days I was there!

I made my version last night and promised to post it for Pauline whom I am living with. I told her that she will be able to make it when I am gone with the red curry paste I leave behind!

Pangea coconut curry soup with local spelt seed bread

Pangea coconut curry soup with local spelt seed bread


  • 1 tbsp olive oil
  • 1 medium red onion, sliced or chopped
  • 2 tsp fresh grated ginger
  • 1/2 sweet potato or yam, chopped (keep the skin on)
  • 1/4 C. coconut cream
  • 1-2 tbsp red curry paste (or to taste if you want it spicier!)
  • 1 1/4 C red lentils, rinsed
  • 1/2 roasted butternut squash, skin removed (you can really use any type of squash or pumpkin you have on hand, or just double your yams if you don’t have squash)
  • 1/2 tsp sea salt
  • 2 C.  vegetable broth
  • 1-2 C. water


  1. Heat oil over med. heat and saute onions with a wooden spoon until soft. (When I make this next time, I think I will just use a tablespoon of the coconut cream for sauteing the onions – less ingredients = more simple!)
  2. Add the rest of the ingredients except the broth & water, and continue to saute until fragrant. It doesn’t really matter what order you follow with your ingredients. I like that because then I can still be prepping, chopping my yams etc. while it has already started to cook!
  3. Add broth/water. Bring to a boil. Reduce heat and simmer until everything is soft. Puree in a blender in portions or use a hand blender if you have one!

I hope you enjoy this as much as my 18-year-old self did in Oregon!

Easy Peasy Red Thai Curry

I am new to this whole blogging thing. I can tell.

I think you are supposed to post as you do things, but that hasn’t worked out for me yet. I’ve got to start somewhere though, right?

Most people that know me know that I love Thai food. Actually, I love ethnic food of every variety (except maybe American and Canadian 🙂

I am currently living for two months with a couple who are not big into a lot of different spices. As a result, I am having to find easy meals that don’t require a lot of ingredients.


Easy Peasy Red Thai Curry

  • 1 Tbsp olive oil
  • 1 large clove minced garlic
  • 2 tsp grated ginger
  • 1 chopped onion
  • 1-2 Tbsp red curry paste
  • 1/4 C coconut cream
  • 1 1/2 C water
  • 1 Tbsp raw sugar
  • 1 Tbsp soy sauce
  • 1/2 C chopped peppers (I used orange and red ones that I found in the freezer)
  • 1 small bunch of swiss chard, chopped (or other leafy green)
  • 1/4 C roasted cashews
  • Cilantro for garnish….and flavour!


1. Heat oil over medium heat and saute onions until they start to soften.

2. Add garlic and ginger and saute for one minute.

3. Add red curry paste, coconut cream, raw sugar, soy sauce and water. Blend with a wooden spoon and let simmer over medium heat for 4-5 minutes. Stir in peppers, swiss chard and cashews. Cover for 3-4 minutes.

Enjoy garnished with cilantro, served over brown rice or other grain of choice!

Here is my lunch for the next day!Image

Hello World!

I thought I would start out by sharing where the name “Bits and Pieces” was born. I vividly remember packing bags and prepping food  in my little Christchurch, NZ apartment back in 2008, when my friend Lindsay exclaimed in exasperation, “Jennica, you are so bits and pieces!!!”

This is my favourtie photograph of Lindsay. Ever.

I think she was making reference to my numerous little bags, all designated for a special purpose, or to my delicious lunch I had planned for us: fresh chopped veggies in one container, homemade hummus in another, toasted seeds for dipping in a third! It became an ongoing joke that I should write a book about how to use ‘bits and pieces’ to your advantage – bits and pieces in the kitchen, bits and pieces in love etc. So that, ladies and gentlemen, is how this blog began! Like me, this blog will likely be bits and pieces – my interests, my passions, my adventures…I hope you will come navigate some of the bits and pieces of life with me!

Classic bits and pieces lunch