Potato Bacon Feta Breakfast Frittata

Tuesday, September 16, 2014 0 0

I love breakfast. How can you not?! Any excuse to eat bacon or douse my plate in maple syrup! It’s my favourite meal – I could eat breakfast for breakfast, lunch, and dinner!

J and I love making yummy breakfasts at home on the weekends, but we often fall into making the same things – usually poached eggs, waffles, or french toast. The other weekend we decided to shake things up – I had just purchased a cast iron pan (!!!) and we’d bookmarked a frittata recipe in the Smitten Kitchen cookbook. Since I can never follow a recipe, we made a few tweaks (if I’m being perfectly honest, J made the majority of this breakfast while I practiced yoga on our roof! A good man he is!) The result was absolutely delicious – if a little more labour-intensive than just boiling water for a poached egg ;)

If you’ve got some extra time, or are making brunch for friends, this frittata is worth it!

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Gluten-Free Rise ‘n Shine Granola with Coconut, Almonds, and Cashews

Wednesday, September 3, 2014 0 0

September always feels like a fresh start to me, so I thought I’d take the opportunity to get a jump start on the new season! Summer is so busy with lots of drinking and eating poorly (hello chips, burgers, and lots of peach pies!) so it’s great to re-focus and start a new routine. 

I’ve started a 5-day yoga and whole foods challenge. This means: I will practice yoga every day for 5 days, and I will eat only whole foods: no gluten, no dairy, and no sugar. I like to do my yoga early in the morning before work – I find it makes a huge different on my outlook for the day! I use yoga videos from Do Yoga With Me – they have tons of free videos and they’re all filmed right here in BC. Practicing yoga every day can be a challenge, but I find if I carve out a half hour or 40 minutes per day, and schedule it in my calendar, that is the only way it will happen. And the benefits of yoga are undeniable! 

Why only 5 days? I wanted my goal to be attainable and a new routine for the work week is definitely do-able. I’m on Day 3, and so far so good! I’m now even enjoying having espresso in the morning, instead of my milky lattes!

I’m sharing a gluten-free breakfast granola recipe today. Oats are gluten-free, but I realise they are often processed in facilities that process flour, so if you’re concerned, make sure your rolled oats are certified gluten free (it will say so on the package). This granola recipe is full of coconut flavour and lots of yummy nuts. I like to eat it for breakfast with coconut milk and peaches and blueberries. J tells me it’s the best granola I’ve ever made, so now you have to try it! ;)

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Homemade Breakfast Granola

Monday, March 17, 2014 2 0

This weekend was rainy. On Saturday we took little A skating and then cooked up a big comfort food dinner of ribs and mushroom risotto and big glasses of pinot noir. We woke again on Sunday morning to rain, and while A used my slippers as cars for her Playmobil animals, and J flicked on the Canucks game, I got the urge to bake and fill the house with delicious smells. Our house was already fully stocked with muffins, so my next thought was GRANOLA!


I have made this granola recipe from the Smitten Kitchen Cookbook many, many times, always with different nuts and dried fruits. It is delicious every time. In fact, I had to give the recipe a rest for a while because every time I was in the kitchen I’d grab a handful of granola to munch. It’s that good! Once you taste the deliciousness of homemade granola, you will never again buy it in the store.

The recipe makes a large batch, so I now halve it and it lasts J and I for about a week of breakfasts.


Homemade Breakfast Granola
Adapted from the Smitten Kitchen Cookbook
yields approx 3-4 cups

1.5 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes (or a bit more if you love coconut like me!)
1/2 cup almonds, chopped (or any nut of choice)
1/4 cup cashews, chopped (or any nut of choice)
1/4 cup wheat germ***
1 tablespoon coconut oil (original recipe calls for olive oil, which also works)
1/4 cup maple syrup (or honey)
1/4 teaspoon ground cinnamon
1 large egg white
1/4 cup dried cranberries (or any dried fruit of choice)
1/4 cup golden raisins (or any dried fruit of choice)

Preheat your oven to 300 degrees. Combine all ingredients except the egg white and dried fruit in a large bowl, mixing well. In a small dish, whisk the egg white until frothy. Pour into the bowl and mix well to coat all the ingredients. Line a baking sheet with parchment paper and spread the granola onto a single layer over the baking sheet. Bake for 20 minutes. Take the granola out of the oven and use a large spatula to flip over large sections. Bake again for 15 minutes until it’s golden brown. Keep an eye on the granola toward the end, as it quickly burns (as I sadly learned once). Cool completely. Sprinkle in cranberries and raisins (or dried fruit of choice).

Store in air-tight container for up to 2 weeks, although it definitely won’t last that long!

***To make this recipe gluten-free, just omit the wheat germ. I would add more coconut in that case – mmmm!