Banana Cinnabun Oatmeal

Who doesn’t love bananas and cinnamon buns? Combine the two together for a healthy breakfast and it’s a match made in heaven! It’s a great healthy alternative for when you’re craving that good stuff but trying to slim down at the same time.


Banana Cinnabun Oatmeal          |     Level: Easy     |     Serves: 1     |



1/2 Cup Plain Oatmeal

1 Cup Milk

1/2 Ripe Banana

1/2 Tsp Cinnamon

1/2 Tbsp Chia Seeds

Pinch of Salt

1 Tbsp Brown Sugar

2 Tbsp Vanilla Yogurt

Shaved Coconut

Tip: You can use your preferred milk such as almond or soy milk instead!



In a small saucepan, bring milk to a simmer over medium heat. Turn heat down to low and add the mashed banana, oats, cinnamon, pinch of salt and chia seeds. Cook for about 4-5 minutes, until oats are soft. Remove from heat and serve in your favourite breakfast bowl topped with brown sugar, shaved coconut and vanilla yogurt. Enjoy!

Tip: Add sliced bananas on the top for a little something extra!


Apple Butter

Wondering what to do with all of those apples you just picked? Throw them into a slow cooker and make delicious apple butter! You can spread it on toast, dip your fruit into it or simply eat it with a spoon (no one’s judging here). It’s so simple to make, all you have to do is throw your ingredients into the slow cooker and let it cook! It also leaves a delicious smell wafting through your house.


Apple Butter          |     Level: Easy     |     Serves: 1 Tub     |



30 Apples

2 Cups Sugar

2 Tsp Cinnamon

1/4 Tsp Cloves

Pinch of Salt



Peel and slice the apples. Place them into the slow cooker with the cinnamon, cloves and salt. Stir everything together until evenly mixed. Place the lid on the slow cooker and cook on high for one hour. Turn heat down to low and cook for 11 hours, until apples have lost their shape and turned into a thick jam. Take cover off and cook on high for one more hour. Whisk until smooth, let cool and serve as desired!

Tip: You can even store the butter in airtight containers or jars and freeze for later!


Recipe adapted from genius kitchen crock pot apple butter recipe.

Tomato & Feta Scrambled Eggs

Isn’t there something just so comforting about scrambled eggs and bacon in the morning? I learned how to make these tomato and feta scrambled eggs when I traveled to Greece a few years ago and my best friend’s grandma made them for me. In the midst of time change and trying new things, this dish was the only thing that agreed with me and hence became a source of comfort. So I guess you could say the recipe stuck with me. These tomato and feta scrambled eggs are so simple to make, yet have that added flavour to satisfy any breakfast craving.

Tomato & Feta Scrambled Eggs | Level: Easy | Serves: 1


2 Eggs

1 Tomato

1/4 Cup Feta

1/2 Small Onion

1/2 Tsp Oregano

1 Tbsp Milk

1 Tbsp EVOO

Cracked Fresh Pepper to Taste

Bacon (As an Accompaniment, If Desired)


Crack the two eggs into a small bowl and whisk them together with the milk. Chop up your tomatoes, feta, and onion while you heat the olive oil in a medium frying pan. Sauté the onions for about a minute, then add in the tomatoes for another minute, until slightly cooked. Pour the egg mixture into the pan, followed by the feta, oregano, and cracked pepper. Scramble the eggs together until cooked to desired consistency. For this dish I find it’s best to make them more runny and less dry. Fry up your bacon or desired breakfast side and enjoy!

Tip: A great accompaniment for this dish is whole grain toast with cream cheese and smoked salmon for a well-rounded breakfast!

Breakfast Skillet

This breakfast recipe is one of my all-time favourites! Not only does it look beautiful, but it is also incredibly easy to make. It’s the perfect recipe to impress your brunch guests or even to spoil yourself on those lazy Sunday mornings.

Breakfast Skillet          |          Level: Easy       |          Serves: 2-3


1 Small Onion

1 Clove of garlic

3 Large Potatoes, cooked and diced into cubes

4 Slices of Bacon

3 Large Eggs

Olive Oil

Chopped Fresh Parsley


Begin by preheating your oven to 350°F. Place your ovenproof skillet on the stove over medium-high heat and add about a tablespoon of olive oil, let it warm up while you chop your onions, garlic and bacon. Once your skillet is hot, add your chopped onions and garlic and sauté until onions are clear and garlic is fragrant. Add in your chopped bacon and continue to sauté until desired crispiness, then add the cooked potatoes and cook for about 6 more minutes. Crack the three large eggs on top and transfer skillet to the oven. Bake for about 7 minutes, or until egg whites are cooked and yolk is runny. Garnish with freshly chopped parsley, salt & pepper. Enjoy!






Recipe adapted from: Jamie Oliver’s potato & chorizo breakfast hash.