How To: Healthy Breakfast – Single Serve Flour Free Banana Pancake


I have absolutely nothing against flour. In fact, the more gluten the better I say!

I love our pumpkin pancakes and the coconut version is on regular rotation here on Sunday mornings, but I’ve recently been experimenting with a more eggy variety. Last weekend my cereal loving husband even asked for one for breakfast. And when he asked for it again the next day and the next, I knew I had a winner. And I also knew my husband needed to learn the recipe himself! So I sure hope he’s reading this post!



I’ve seen many variations on the world wide web for the two ingredient banana pancakes. Having made them a couple times I just found them like a giant wet and spongy omelet. Sound appetizing? Here, a spoonful of flax seed is added which replaces the flour and helps give this more of a pancake-like feel AND a healthy dose of fibre. Doesn’t get much better than that!



This pancake is perfect for when you want a pancake, but don’t want to make a whole stack. It is perfect for when you want a pancake, but don’t want to take a nap after breakfast. It is also the perfect canvas for all that peanut butter you want to just eat with a spoon. Oh, is that just me?



Single Serve Flour Free Banana Pancake

Serves 1
Meal type Breakfast
Website Adapted from Fannetasticfood


  • 1 ripe banana
  • 1 egg
  • 2 egg whites (or 1/4 cup egg whites from a carton)
  • 1 Tbsp ground flax seed
  • 1/2 Tsp cinnamon
  • peanut butter, berries (for topping)


This pancake is a little delicate, so if it breaks when flipping to not fret! It will still taste delicious! Just continue to cook the pancake pieces on the opposite side. Letting the pancake sit and cook untouched for a good 5-8 minutes is key in keeping it together. I love it slathered with almond or peanut butter, but you could also top it with some toasted nuts or seeds, a spoonful or two of yogurt, or eat it as is.


1. In a small bowl mash banana well with a fork. Add egg, egg whites, ground flaxseed, and cinnamon and mix very well to combine.
2. Preheat a non stick skillet over medium heat and spray with cooking spray. Pour banana batter in pan and let it cook for about 5-8 minutes. Using a spatula, lift the edges carefully to see if it is brown underneath.
3. Very gently flip pancake using a flexible large spatula and let it cook for another 1-2 minutes on the other side.
4. Remove to a plate and top with a spoonful (or three!) of peanut butter and berries, if desired.


How to: Quickie Meal – Spring Pizza


It’s upon us.

It’s in the smell of the air, the lingering daylight, the tiny crocuses breaking ground with a pop of colour.


It’s giving me the warm and fuzzies and making me feel like anything is possible.


Such as an egg on pizza.

One of my favourite Instagram hashtags is #putaneggonit. People be putting eggs on ev’rythang.

My turn.


I love this trend.  There’s something so…beautiful? mouthwatering? sexy?…(yup, all those things) about a gorgeous oozy yolk.

My best friend doesn’t like egg yolks.  Only whites.  This would be grounds for a best friend divorce if it weren’t for me getting her throw-away yolks.

Also, the thought of an egg-white omelette makes me gag a little.

You get my drift.  TEAM, YOLK!


I just used some leftover frozen homemade naan for these pizzas, so the crust was ready made.  You can certainly use pizza dough, or store-bought naan or even greek pitas as alternatives.

The asparagus isn’t local just yet, but it sure won’t be long. Farmers’ market time is near and I’m already daydreaming about long leisurely afternoons sauntering through stalls with my daughter, teaching her about all the beautiful local goodies.

All this assuming she no longer poops her pants or needs to eat, or nap.


Anywho, this pizza is super springy and will give you the warm and fuzzies, too!  So eat some! Plus, it’s a 15 minute meal (raise roof emoji x 3)


Spring Pizza


  • ½lb asparagus (sliced thinly on the diagonal)
  • 2 teaspoons olive oil
  • 150g ricotta cheese
  • ¼ teaspoon salt (plus extra for finishing, to taste)
  • ⅛ teaspoon fresh ground black pepper (plus extra for finishing, to taste)
  • 3 6-7 inch flatbreads
  • ⅓ cup fresh or frozen sweet peas
  • 3 Large eggs
  • 3 thin slices proscuitto


This recipe easily doubles.


1. Preheat oven to 500F.
In a small bowl, mix sliced asparagus and peas with olive oil. In another small bottle, mix ricotta with salt and pepper.
2. Spread ⅓ of ricotta mixture over each flatbread. Top with asparagus slices. Bake for 4 minutes and remove from oven.
3. Immediately top hot pizza with egg carefully cracked over the centre (if needed, crack egg into small bowl and pour carefully onto pizza).
Bake an additional 4-5 minutes until egg is just set.
Remove from oven.
Tearing thin strips of proscuitto, lay over pizzas. Sprinkle with additional salt and pepper to taste.



How To: Healthy Breakfast – Pumpkin French Toast Bake


Sorry for the blog hiatus folks. Lets chalk it up to the need for some R&R over the holidays after a big move.

I left you in the midst of packing hell and I am FINALLY beginning to emerge from the other side – I’m not sure what’s worse – packing or UNpacking? Thoughts?

IMG_7479 IMG_7485

Finally, with a functional and semi-organized kitchen, I hosted my first brunch. Amidst the chaos of four children under the age of four ransacking enjoying our much more spacious play area, we all were able to sit down for at least a good ten minutes and enjoy this sweet and satisfying pumpkin french toast bake.

If there was a choice between pancakes or french toast, you will always find me on the pancake side of things. However, after making and tasting this overnight baked version of the classic breakfast, it may have changed my mind.


I hate being stuck in the kitchen when hosting any sort of brunch, lunch, or dinner party. So what to do when you want to serve french toast to a crowd? You soak it overnight so it’s more of a casserole style dish. In this version, pumpkin is added to the usual egg and milk based custard. The cubes of crusty french bread absorb all this liquid overnight and bake up into an almost bread pudding-like dish. Topped with some nuts for texture, the end result pleases both adults and kids alike.



This pumpkin french toast bake would be just as perfect for your New Years day brunch as a special mid week treat – leftovers reheat great in the microwave.

Speaking of leftovers, if anyone wants to help me finish the unpacking, I will trade you a slice! Any takers??



Pumpkin French Toast Bake

Serves 8
Dietary Vegetarian
Meal type Breakfast
Website Adapted from Minimalist Baker


  • 7-8 Cups cubes of whole wheat french bread (or enough to generously fill a 9 x 13 baking dish)
  • 2 Cups almond milk (any milk you have on hand will do too)
  • 7 eggs
  • 3/4 cups pureed pumpkin
  • 2 Tsp pumpkin pie spice
  • 1 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • 1 Tsp vanilla
  • 3 Tbsp brown sugar (for topping)
  • handful pecans (for topping)


You could substitute any milk you have on hand in place of the almond milk. Any dense bread would work in this recipe - challah or a crust baguette would both be great. Use any nut you have on hand, or leave them out all together.


1. Spray a 9 x 13 baking dish with cooking spray.
2. Spread bread cubes evenly in baking dish. Whisk together almond milk, pumpkin, eggs, brown sugar, maple syrup, vanilla, and pumpkin pie spice. Pour over bread cubes and press down to make sure all the bread is submerged.
3. Place pyrex in the fridge over night. In the morning, preheat oven to 350 degrees. Top the bread mixture evenly with brown sugar and pecans and place in the oven for about 45 minutes, until brown and the liquid is absorbed. Serve with extra maple syrup on the side.

How To: Healthy Breakfast – Mushroom, Broccoli, and Sun Dried Tomato Strata

This recipe is my “go-to.”


Don’t you all have your “go-to’s?” You know, your “go-to” shirt for doing out for dinner, your “go-to” pyjamas for when you want to be warm and cozy, your “go-to” Thai place for take out. Well, now you can add a “go-to” brunch dish to that list.



This strata is just as perfect for entertaining a crowd for a Sunday brunch as it is for a quick re-heatable weekday morning option.

It is also easily made in advance – actually, you have to make this in advance as it needs to sit overnight to let the egg mixture soak into the baguette cubes.



It’s loaded with all sorts of good for you vegetables and gets a hit of flavour from some grated parmesan and sliced sun-dried tomatoes.

I have in fact made this not once, not twice, but THREE times in the last couple months when hosting a brunch and lunch at my place and it has never failed to impress.


And if this happens to become your new “go-to” breakfast, brunch, lunch, AND dinner recipe, well, I won’t tell!



Broccoli, Mushroom, and Sun Dried Tomato Strata

Serves 8
Dietary Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Pre-preparable
By author Adapted from Ellie Krieger


  • 5 Cups cubed whole wheat baguette
  • 1 onion (chopped)
  • 2 Cloves garlic (minced)
  • 4 Cups sliced button mushrooms
  • 500 Gram bag frozen broccoli (defrosted and chopped)
  • 85 Gram bag sun-dried tomatoes (rehydrated in boiling water and thinly sliced)
  • 8 eggs
  • 8 egg whites
  • 1 cup shredded part skim mozzarella
  • 1/3 cup grated parmesan
  • 2 Cups skim milk
  • 1 Tsp dried thyme
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1 Tbsp dijon mustard


This strata is an excellent make ahead weekend brunch option. It can also be portioned out for breakfast or lunches during the week.


1. Preheat a non stick skillet over medium high heat and spray with cooking spray. Add onions and garlic and cook until onion is translucent and soft. Remove to a large bowl and set aside.
2. Add mushrooms to pan and cook until browned and liquid has evaporated. Add mushrooms to bowl with onion and let cool.
3. In a separate large bowl, whisk together eggs, egg whites, milk, and dijon mustard until combined. Add onion mixture, broccoli, sun dried tomatoes, thyme, mozzarella, and parmesan cheese and mix until combined.
4. Spray a 9 x 13 pyrex with cooking spray and evenly distribute bread cubes along the bottom. Pour egg mixture over top and make sure bread cubes are all covered with this mixture. Cover pan with plastic wrap and place in fridge for at least 8 hours, or overnight.
5. Preheat oven to 350 and bake strata for about an hour (it should be browned on top). Remove and let cool for about 5-10 minutes before serving.


How to: Quickie Meal – ‘Breakfast’ Sandwiches


To me, it’s shocking it has taken me this long to post about one of my favourite and oft used quickie meals.

Really, there’s not much to it. It’s simple. It’s quick. And there is no recipe, per se.

But I feel the need to show you how awesome and meal-like a humble breakfast sandwich can be anyway.

So I will.

First thing’s first.  Rummage around in your fridge for anything that might make a good sandwich filling.

Here is what I had on hand. Truly. There was no shopping required for this post.


Bits and bobs of leftover cheese. The other half of that delicious Ontario field tomato. Anything green. Anything saucy. Eggs (obvi). Meat if you dig it.

Next, you need a vehicle. I had whole wheat english muffins though any bread, bun or wrap will do.

Finally, you need about 3 to 5 mins to cook your egg. I like mine fried, over easy so it explodes with delicious fatty yolk when I bite in to it. Some like it over-hard. Some like it scrambled up a little and folded. Some like whites-only (nut jobs).


Need some inspiration? Here’s what I did, with delectable results.

Avocado, extra old cheddar, crisp romaine lettuce and salsa combine for southwestern twist. Yeehaw.



Try a thick layer of soft goat’s cheese, peppery arugula and a fresh-from-the-field Ontario tomato is a perfect locavore option.


DSC_6828Slow roasted sweet-as-candy grape tomatoes, fresh sliced basil and creamy bulgarian feta adds a gourmet flare.



Whatever egg-mc-delicious option you try, ‘breakfast’ sandwiches are so so much more than just breakfast, wouldn’t you agree?