Gourmet Oatmeal


I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!


Peanut butter banana fudge oatmeal


1/2 c oats

1 overripe banana, mashed

1- 2 tbsp peanut butter

1 c cashew milk (or water)

1/2 tsp vanilla extract

1 tbsp cocoa powder

pinch of salt


  1. bring milk to a boil, add oats and reduce to medium heat.
  2. mash up banana, add to oats and stir.
  3. add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
  4. top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!



Apple pie oatmeal


1/2 c oats

1 apple, cut into cubes

1/2 tsp vanilla

pinch of sea salt

1.5 tsp cinnamon

1/2 tsp honey (or maple syrup for vegan option)

1 cup of water or dairy free milk


  1. bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
  2. While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
  3. When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.





I already have my stretchy pants on and I’m ready to feast { round 2 } …..PS who said adults can’t pretend they are kids for breakfast and make turkey pancakes!
2 c gluten free oats
1 ripe banana
1 1/4 c almond milk
1 heaping tbsp cinnamon honey (I got mine from the @calgaryfarmersmarket)
1/2 tsp cinnamon
1.5 tsp baking powder
1 tsp vanilla
1/4 tsp sea salt
1 egg
1. In a blender mix gluten free oats, banana, almond milk, honey, cinnamon, baking powder, vanilla, sea salt and blend together.
2. Add egg and blend until just mixed in.
3. Heat your griddle with coconut oil, cook pancakes for a couple mins & flip till golden brown on each side! 

xo erin


photo 5


It has been so long since I have had a girls night, and it was much needed!! We started at Market Collective, got some macarons from By Ollia, then to Una for pizza, walked around Mount Royal to look at the beautiful homes, got some froyo from Tuti Fruiti then went hot tubbing!

The pizza’s we got from Una:

4-maggi { provolone picante, friulano, fior di latte mozzarella, pecoriono romano, finished with truffle oil  + local urban honey}

Sausage { spicy Italian sausage, caciocavallo cheese, grana padano, fresh basil, san marzano tomato sauce}

Chef’s special { eggplant puree, fennel sausage,trecce, semi- dried tomatoes }

…I thought the Chef’s special would be my favorite but I actually liked the 4-maggi the best and I don’t normally love cheese pizza.

xo erin

Gluten Free Graham Crackers



3/4 C + 1 tbsp Brown Rice Flour
2 tbsp Corn Starch
1/3 c coconut sugar
1 tsp baking powder
1/2 tsp Salt
5 Tbsp butter, cold
6 Tbsp Milk
3 Tbsp honey


  1. Preheat the oven to 350 F.
  2. In a food processor, pulse together the dry ingredients until the ingredients are well combined.
  3. Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.
  4. Add the milk & honey. Pulse all the ingredients together until the mixture is combined.(It will not be a thick dough)
  5. Put parchment paper on a cookie sheet. Dump the dough out onto a piece of parchment paper into a rectangle shape about 1/4 inch.
  6. Chill the dough in the freezer for 10 minutes.
  7. After chilling, remove from the refrigerator & place the cookie sheet back onto the counter.  Using a butter knife  cut the dough into rectangle shapes. 3”x3” is a great s’more size.  Poke holes in the cracker with a fork.
  8. Bake for 9 minutes, rotate the pan & bake for another 9 minutes. Re- score the crackers and poke with the fork if needed. Place back in the oven and continue baking, rotating the pan every 2-3 minutes until brown & crispy.
  9. Cool on a cooling rack before breaking into individual crackers.
  10. Store finished crackers in airtight containers, or freeze for longevity.  Crackers may soften over time.  Pop them back into the oven (or toaster oven) to re-crisp, if necessary.

Adapted from Sweet Treats blog.

xo erin

Fig Jam

photo 1

I got this recipe from my friend Megan over at The Nutritional Addiction. Thank you!!! This jam is amazing! I could eat it by the spoonful… Or on waffles, pancakes, ice cream, sandwiches, yogurt you name it! It would also make a great gift!


1 c dried chopped figs

1 c water

3 tbsp honey

1 tbsp chia seeds

1/2 tsp vanilla

1 tsp lemon juice

let cool and pour into food processor. Process for about 2 minutes until smooth- butter! I could eat this by the spoonful… Or on waffles, pancakes, ice cream, yogurt or even give it as a gift!


  1. Combine digs, water & honey in a pot and bring to a boil, reduce heat and simmer for 5 minutes.
  2. Stir in chia seeds and let simmer for another 15 minutes
  3. Remove from heat and stir in vanilla & lemon juice.
  4. Let cool and pour into food processor. Process for about 2 minutes until it’s a smooth butter!

xo erin