I come to you all today, with a very un-fall-like recipe. No pumpkin, no squash, apples, or anything of the like. In fact I actually chose lemon and coconut- two tropical flavours that are much happier in the spring and summer. So just what am I doing?
Fall is hands-down my favourite season, even with the knowledge that winter will follow. I love the colours, the copious amounts of tea, coffee, cider, hot chocolate, etc. that I can justify drinking, the sweaters, scarves and boots that I get to pull out of hibernation and the cool crisp breezes I feel on my face. I love the flavours of the food and the feeling of a “new start” that the school year always brings. Continue reading →
So remember that time I decided to host a giveaway for tea and then went more than 2 weeks without announcing the winner? Well my deepest apologies for that! The winner is….
Hannah! Yay, so excited for you and I will be emailing you shortly to arrange delivery of your prize!
Now onto today’s post. It’s been a little bit since I shared a breakfast recipe, which is pretty crazy since breakfast is probably my favourite meal of the day. I look forward to it starting right from the moment I finish eating my current breakfast and start imagining what I’ll have tomorrow. Sometimes I can’t wait that long and breakfast for lunch happens. Oh well, when you make sure your breakfast are healthy, there’s really no problem with that! This breakfast started as an experiment that I really wasn’t sure was going to work. I had been looking up ideas for a granola bar when I came across one with a crunchy but sweet seedy topping. It looked delicious, but frankly, I didn’t want to wait to make granola bars to enjoy it. I wanted it right then, right now. I am clearly a child of the modern age who has no patience. I got to thinking what would happen if I made my usual breakfast oatmeal, sprinkled, seeds on top, then put it in the oven? Turns out, magic. Magic would happen.
another big lull between posts, my apologies! BUT it’s pretty exciting actually because i wrote my final exam in my final class in school. this meals following handing in my last assignment next week, i will be a holistic nutritionist! cue the applause, *takes a bow*
in all seriousness though, thank you all for sticking through the spotty posting while i’ve been in school. it’s been a juggling act but i have loved writing this blog the whole time and it wouldn’t have been the same without all of you!
while i don’t have a new recipe for you this week, i promise next week i will! for now, i leave you with suggestions for the coming weekend.
whether you are celebrating easter or are just using the weekend to catch up on sleep and lounge around for an extra day, i have you covered.
15 recipes for a long weekend stay-cation or easter entertaining
guests deserve a special breakfast. so why not these fluffy pancakes made with chickpea flour! they’ll never know you got all healthy on them.
now i’m going to continue being the canadian i am today by talking about the weather. spring has come finally!! baseball games have been attended, skirts with no tights have been worn, the parka has been put away and fresh strawberries have been eaten! all that’s left is to eat a meal on a patio and it’s official.
to celebrate the arrival of warm temperatures i’m sharing an “ice cream” recipe over at the north coast naturals blog that’s actually a breakfast. that means it’s high in protein, fibre, healthy fats, vitamins and minerals, quick and easy to make but also completely delicious.
psssst, i’ll let you in on a little secret: this is actually little more than a super thick smoothie, but it’s way more fun to call it ice cream isn’t it??