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The Last of the Carton

We have finally made it to the end of our eggnog carton.  So you know what that means?  This will be our last eggnog post.

For now… [insert evil laughter here]

But we think this third eggnog-inspired breakfast is a great way to round out our breakfast trilogy.  So far we’ve made pancakes, and pancake-in-a-jar, so this time we decided to branch out a little and go in a slightly different direction.


Now we know what some of you might be thinking. What!?! This one looks exactly the same as the last one!  Another jar? What gives?

To the untrained eye this may look like another jarred pancake concoction, but we assure you it is not.

So what is it, then?  Overnight oats, of course! 🙂


Eggnog overnight oats layered with cranberry-banana soft serve and topped with warm cranberry jam.

This parfait has so much Christmas flavour it will have you dancing around the kitchen to Rudolph the Red-Nosed Reindeer in red and green fuzzy slippers with your jar in one hand and a spoon in the other!


And yes, for those of you who picked up on it, Christmas is no longer just a holiday- it’s a flavour, too 🙂

Eggnog Cranberry Overnight Oats Parfait


Prep time: 10 min + overnight
Serves: 1


For the Oats

1/2 c. rolled oats
1 tbsp chia seeds (or 1.5 tbsp ground flax)
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 c liquid (1/2 eggnog / 1/2 water)

For the Soft Serve:

1 frozen banana
1/4 c. frozen cranberries

For the Jam:

1/2 c. cranberries
3 tbsp pomegranate juice (or orange juice)
1 tbsp honey
1/4 tsp cinnamon


The night before, mix oats, chia, cinnamon, and nutmeg in a container.  Add Eggnog-water mixture and stir until everything is moistened.  Cover and place in the fridge to sit overnight.  When you wake up in the morning, the oats and chia will have soaked up all the liquid and you will have and oatmeal-like texture.

In the morning, place the frozen banana and cranberries in a high-powered blender or food processor and blend until smooth.

For the Jam: place all ingredients in a pot and bring to a boil, crushing the cranberries as they heat up.  Allow to cook until thickened slightly.

For the parfait: starting with the oats, put a couple spoonfuls into the bottom of a jar or large glass.  Then place a few spoonfuls of the soft serve on top.  Continue layering like this until you run out of oats and soft serve.  Top with warm cranberry jam and enjoy!


Carrots for Breakfast

We spent a lot of time yesterday talking about how much we love pumpkin and how we were going to be inundating you with pumpkin recipes over the next few weeks.  So today we thought we’d throw you off and bring you a non-pumpkin recipe.  Just to keep you on your toes. 🙂

It’s still orange, though, but because of carrots instead!

And what better way to eat carrots than in carrot cake, right?

Or how about a carrot cake cheesecake crepe?

Oh yes.

One of our all-time favourite desserts meets one of our all-time favourite breakfasts.  Its the best of both worlds!

We used the same crepe recipe as we did here (once you find a winner you stick to it!) except this time we added some spices to the batter to make it more carrot cake-y.  The filling is basically carrot cake banana soft serve with cottage cheese blended in (hence the “cheesecake” bit), and the whole thing is drizzled with “cream cheese” frosting and sprinkled with raisins, carrots and walnuts.  Breakfast perfection right there, folks!

Along with the obvious fact that this breakfast is delicious, you’re also getting a good dose of veggies  first thing in the morning!  Carrots are particularly high in vitamin A, which promotes good eye and skin health.  But don’t just take our word for it, read here about all the fabulous nutrition that carrots offer :).

But first make this for breakfast… and then read about how good it is for you while you’re eating it!

Carrot Cake Cheesecake Crepes

Prep: 15 min
Cook: 10 min
Serves: 3


1/2 recipe of these crepes + 2 tsp cinnamon and 1/4 tsp each ginger and nutmeg

For the Filling:

2 bananas, peeled and frozen
1 medium sized carrot, shredded
1/3 c. plain cottage cheese
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp each ginger and nutmeg

For the drizzle:

1/4 c. plain Greek Yogurt
1 tbsp honey
1/4 tsp cinnamon

Optional Toppings:

leftover shredded carrot
walnut pieces


In the bowl of a food processor, combine the bananas, cottage cheese, vanilla and spices and blend until smooth.  Stir in the shredded carrot and place the bowl in the freezer while you make the crepes.

Follow these directions to make the crepes, with the addition of the spices to the cry ingredients.

Once the crepes are ready, (you may have 1 or two extra crepes) remove the soft serves from the freezer.  Divide the mixture in half and spoon down the centre of each crepe.  Fold one side of the crepe of the other to roll.

To make the drizzle, combine the yogurt, honey and cinnamon in a small bowl and stir until fully incorporated.  If it is too thick to drizzle, add some water or milk to the mixture to thin it out.

Pour the drizzle over the crepe and top the whole thing with walnuts, raisins, and leftover shredded carrot.


Do you like carrot cake?  What is your favourite way to get vegetables in the morning?

WIAW: Blueberries!

Let’s talk Blueberries.

Tiny little bites of sweet, juicy deliciousness that you can pop into your mouth one by one shovel into your face by the handful.  And of course, a quintessential summer staple.  Perfect for this months What I Ate Wednesday theme!

Blueberries in the summer are like no other.  The ones you buy in the store in the middle of January that come from who knows where and are the size of your thumb do not even compare.  Not that we don’t ever buy blueberries in the winter (you can’t just eat apples and pears all the time!), but when they’re in season here in Ontario, we just can’t seem to get enough!  They’ve been popping up everywhere in our meals, both in sweet and savoury dishes.

Like this parfait we had for breakfast.

Lemon bluberry: A-MA-ZING.

Ok so we’re sorry if you’re getting tired of breakfast parfait recipes, we realize we’ve given you a fair number of them.  But honestly if you haven’t tried one yet, take this as your not-so-subtle hint that you really MUST try one.  Now.

But back to this parfait: lemon and blueberry is an unreal combination.  In our opinions, lemon and blueberry were meant to be together.  Like peanut butter and jelly, Timon and Pumba, tomato sauce and stained shirts… you get the point.

And while we’re on the topic of blueberries, here’s a little round-up of all of our blueberry-containing recipes:

Blue Velvet Cheesecake Pancakes

Chocolate Blueberry Tofu Mousse Overnight Oats Parfait

Chai-Spiced Blueberry Jam

Blueberry Banana Pancakes

Peach Blueberry Banana Overnight Oats Parfait

Blueberry Wild Rice Pilaf

So we’ve just realized now how many blueberry recipes we’ve actually made, and we’ve realized that there are a fair number of them!  Sorry if you don’t like blueberries.

Happy What I Ate Wednesday everybody!

Lemon Blueberry Overnight Oats Parfait

Time: 5 min + overnight

Serves: 1


1/2 c. rolled oats

1 tbsp chia seeds (or 2 tbsp ground flax)

1-2 tbsp lemon juice

3/4 c (less 1-2 tbsp!) milk or milk alternative

1-2 tsp grated lemon rind

1 tsp honey

1 banana, peeled and frozen

1/2 c. blueberries, frozen

more blueberries for layering/garnish


The night before, stir the oats, chia seeds, and milk together in a bowl.  Place in the fridge and allow to sit overnight.

In the morning, add lemon juice, lemon zest and honey to the oat mixture and stir.

Place frozen banana and blueberries in a food processor and blend until smooth.  Spoon a couple of spoonfuls of oats into the bottom of a jar or glass.  Top with fresh blueberries and a couple spoonfuls of the blueberry “soft serve”.  Continue layering until you’ve run out of everything.  Top with more blueberries and serve.

Don’t forget to head on over to see Jen and have a look at what everyone else has been eating this wednesday!


Do you like blueberries?  What is your favourite way to eat them?

Get Fresh

Hello, beautiful.

Summertime in Niagara is the best.  No matter where you go, there are fruit stands lining the streets with baskets full of freshly-picked produce.  There’s pretty much a farmers market going on everyday somewhere in the region, and if you’re lucky, maybe even your next door neighbour has their own little patch growing and they’re willing to share!

If you’re planning a trip to the Niagara region, you should definitely check out some of the awesome pick-your-own fruit farms.  Here’s a list of some of the farms in the area:

Niagara-on-the-Lake: Nokara Farms, Meyers Farms, Sunnybrook Farm, Quiet Acres

Beamsville: Cherry Avenue Farms, Angel’s Place, Warner’s Farm

Vineland: Kar-Dean Fruit Farms, Peach Country Farm Market

Winona: Puddicombe Farms

Smithville: Lincoln Line Orchards

Jordan: Thiessen Farms

Stoney Creek: Green Mountain Farm

Binbrook: Murphy’s Country Produce, Tigchelaar Berry Farms

Fonthill: Howell Pumpkin Farm

St. Catharines: Whitty Farms, White Meadows Farms, Lake Land Meats and Farm Market

Dunnville: Richardson’s Farm and Market

We could go on and on, but you can find a complete list of pretty much all the farms in Ontario here.

Needless to say, when it comes to fresh fruits and vegetables, we’ve got a huge selection here in Niagara!  Another reason why summer is the best  time of the year!

And what better way to showcase perfectly ripe, fresh fruit than in a breakfast parfait?

No tampering, just letting their freshness shine through.  This particular parfait was fashioned after Angela’s creations.  The oats are flavoured with fresh raspberries and our raspberry coconut jam, and it’s layered with peach-banana soft serve.

We’ve done several parfaits before, some layered with tofu mousse, some with yogurt, but layering with banana soft serve has got to be our favourite way to have a breakfast parfait!  The ice cream-like consistency gives the parfait a dessert-like quality, and who doesn’t want dessert for breakfast?

Just look at all that fruit!

Nothing beats fresh-picked fruit. Nothing. Sometimes in the middle of winter we think we trick ourselves into thinking that the berries that we’re buying at the grocery store are really fresh tasting and have a ton of flavour, but then summer comes, and we wonder why we even bothered wasting our money!

So go and get fresh- fruit that is 😉

Peach Raspberry Overnight Oats Parfait

Time: 10 min + overnight

Serves: 1

For the Oats:

1/2 c. rolled oats

1 tbsp chia seeds (or 2 tbsp ground flax)

1 tbsp slightly crushed raspberries

1 tbsp raspberry jam

1/2 c. milk

1/4 c. peach juice

For the soft serve:

1/2 peach, frozen

1/2 banana, frozen


The night before, combine all oat ingredients, cover and place in the fridge.

In the morning, place frozen peach and banana in the food processor and blend until smooth.

In a glass or jar, place a few spoonfuls of the oat mixture. Top with a few spoonfuls of the soft serve, more diced peaches and/or raspberries, and more jam.  Repeat this process until you run out of everything.  Top with additional fruit, nuts, yogurt, etc. if desired.


Have you ever visited the Ontario Green Belt in the Summer before?