Category Archives: Breakfast

these bagels. they are everything…

HEY! hi. I’m still here.

What’s happening? How are yas?

Yeah, I’m good. Thanks.

So, the last couple weeks have been super fun! Super Duper! We’ve been sippin’ wine, and dressing like fools, and camping! CAMPING! More on that to come. 🙂 Oh also, if you are interested… I launched a website. A photography one. How ’bout that? I am based in Sydney, as you may know, and am taking bookings for portraits & events. Take a gander. 😉 Baby/toddler portraits are my specialty!

This weekend though… this weekend my jazzy lady friend, Sam, & I made Bagels.


DSC_8765Get. Excited. Lord knows I was.

I have never made anything that brought me so much joy when it worked out. Oh my good god this was exciting.

DSC_8775These were Montreal Style bagels, boiled in honey sweetened water and baked to perfection. And I do mean that. They were perfect.


Montreal Style Bagels

1 1/2 c. warm water
1 packet active dry yeast
1 tsp granulated sugar
2 tsp salt
3 tsp vegetable oil
1/4 c. honey
2 c. unbleached all purpose flour
2 c. whole wheat flour
1/2 c. extra flour for kneading

For boiling:
1 tbsp baking soda
1/3 cup honey

What ever you like, I usedCaraway seeds, garlic flakes, sesame seeds, poppy seeds & salt for my everything bagels.
I also made some with just poppy seeds.

In a large bowl, stir together the warm water and the packet of yeast. Cover and allow to sit for about 5 minutes while the yeast activates. Add the sugar, salt, & oil into the yeast mixture and whisk until combined.

Now add 1 c. of flour into the mixture and stir until combined. Slowly add the reamining cups of flour and mix until mostly combined. The mixture might not be holding together too well, but that is a-ok.

Dump the dough onto a floured surface and start kneading for 10 minutes. The dough should feel start to feel elastic and smooth. Allow the dough to rise for thiry minutes, covered.

NOW! Slice the dough into 16-18 equal parts and roll each to create lengths of about 6-8 inches. Form each length into a cirle and squeeze the dough together to secure. Set each circle aside and allow them to rise for another 20 minutes. While they are rising, bring a large pot of water to a boil and dissolve your honey and baking soda. After the mixture is boiling, reduce it to a simmer. You should probably preheat the oven at this time to 475*F.

Add the bagels to the water two at a time and let them cook for 1 minute per side. Now, you can drop each bagel in your bowl of toppings and coat one side. Place each coated bagel on a baking sheet.

Once you have boiled each bagel, bake them at 475*F for 10 minutes and then flip them and bake for 5 more minutes. The colour should be very rich and golden. Careful not to let the seeds burn.

No need to let them cool (much). Eat them warm… they are amazing.DSC_8782If I was home right now in Canada, I would probably make these for Father’s Day. Since my Dad is so Rad.

It rhymes and therefore it is true.


Now here are some pics of when my parents were in Australia. This first one just makes me laugh cause it’s a selfie which I think is awesome. And I mean… how many of us have taken the accidentally zoomed in selfie? Everyone, don’t lie. Priceless.

This second one is us havin a fam-din at Jamie’s Italian! aka the best place to eat EVA.

And this gem is of me and my dad! 🙂

IMG_1398Have a lovely day all you Dads.

Much love to my Grandpa too.

Can’t forget Watson.



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Filed under Adventures in Australia, Breads, Breakfast

pb & spinach

I don’t know if I’ve mentioned this before… but I really like peanut butter.

DSC_7367I probably haven’t really mentioned it too much, because it’s kind of alarming how much peanut butter I eat. I’m talking a jar a week. Possibly more. Definitely more if I am trying to cut down on my chocolate consumption. It’s a give and take, ya know?

Well… anyway, my peanut butter habits are OUT of control. but I’m starting to get things under control, kind of. I’m not cutting back or anything but I have stopped spending my grocery budget on ‘Organic’ peanut butter and I’m starting to make my own. 1 Ingredient Peanut butter. This is where its AT.

I cannot even put into words how much better it tastes. I’ll give you a hint though… it tastes like PEANUTS. And if you decide to do a taste test and try your homemade pb along side your store bought pb you will realize that store bought one actually mostly tastes like nothing. It’s shocking but true.

Anyway. I started making peanut butter and it was alarmingly easy. I’m talking ridiculous. So ridiculous that I called Sean over during my second batch so he could watch the magic. And watch he did. He then insisted I put it on my blog because he was pretty pumped about the whole thing and was convinced that every one else in the world is missing out on how easy it is to make. Easy and FASCINATING. I mean it’s JUST peanuts in a blender and then boom: It’s practically liquified.

DSC_7364Granted, I think the Vita mix makes things faster and easier. But this can be done with any food processor for sure. Annnnd… if you want to spice it up by adding, say, maple syrup, or coconut oil… then I would say that is a damn good idea.

So follow this super specific recipe:

Start with as many peanuts as you want. I usually start with about 500 – 1000 grams and just add them as I go depending on how much pb i want to make. It’s not a science and you can’t screw it up cause there is only ONE ingredient.

DSC_7353Put peanuts in a food processor or blender and blend until desired consistency. Extra smooth? or Super thick? The choice is yours. In a regular food processor it may take a couple minutes (5-10mins) but you’ll get there eventually. Trust me. A bit of oil or liquid will speed up the process. You can scrape down the sides every minute or two as well to help it along. I store this in a jar and keep it in the fridge, cause ya know… no preservatives or anything.

So once you’ve made the peanut butter you should definitely eat it with a spoon. But when you’re done with that, maybe add it to a smoothie?

DSC_7331My favourite flavour combination is banana-chocolate-peanut butter. So that is what this is. A Banana/Chocolate/Peanut butter smoothie. And it’s what’s for breakfast. To make me self feel good about eating chocolate it the morning I added Spinach. Which is why it is that really appetizing colour of green-brown. Hmmm.

Life is all about balance. Spinach in Chocolate. You can’t even taste it, but you’re insides will love it.

DSC_7320Top with some coconut or more peanut butter and you’re good to go.



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Filed under Adventures in Australia, Breakfast

strawberry muffins and ohmygod it’s august.


Where did I go?

Where did time go? Is it august? Is it MID-august? Holy moly, you guys. I can’t even.


Things are happening behind the scenes over here and it seems I haven’t baked in like… 67 549 years. That is an exact estimate.

Let’s not dwell on excuses as I have none. STRAWBERRY MUFFIN TIME!


I feel like strawberries aren’t put into muffins enough. Blueberries, for sure. But strawberries? And I don’t know why NOT, cause these are delicious. Crazy yummy. And I like to over stuff the muffins liners so you have ginormous cafe-like muffins. oh yes.


Strawberry Muffins
Adapted from my blueberry muffins.

1 c. whole wheat flour

1 c. all purpose flour

1/4 c. oats

4 tsp baking powder

1/4 tsp salt

1/2 c. brown sugar

1/2 tsp vanilla extract

1/4 c. raw sugar

1 c. oat milk (or any non-dairy)

3 tbsp mushed banana

1 lemon, zested

1 c. fresh or frozen strawberries

Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in strawberries, try not to over mix muffin batter.

Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. OR fill the liners all the way full, bake as normal or maybe a few minutes more and enjoy huge muffins.


Check back next week! I promise to post more than once a month. 🙂 I have more things to share! Exciting things!



Filed under Adventures in Australia, Breakfast, Muffins

Breakfast and Dessert – basically the same thing

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You know what’s weird?

That oatmeal and rice pudding have essentially the same ingredients and preparation/cooking instructions but one is a very distinctly a breakfast and one is very much a dessert. What is it with oats and rice? Why is rice a dessert and oats are a breakfast? Well I say to hell with that.


Rice pudding for breakfast anyone? If we put fruit on it… its basically a balanced meal. duh.

I’m down with this train of thought.

Next thing: Why has the world been keeping home-made compote from me for the past 20-odd years. Who’s wise idea was that?

I didn’t think it was that easy to make I guess. And man, it is better than jam and contains less sugar… so why would you ever make jam?! WHY!? Why would you try (and probably fail) to can/jar things in boiling water  when you could really, honestly, just eat compote from the saucepan…? Riddle me that!

So – I made rice pudding. And then I made compote. And then I layered them like a fancy person and put lemon on top like an even FANCIER person and then my tastebuds exploded.

If I can have fancy tastebud explosions… so can you!

Lets get into it!


Rice Pudding

1/2c. Arborio rice

1 c. coconut milk

1 c. oat milk

1/4 c. raw sugar

1 tsp. lemon zest

1 vanilla bean (scraped)

1/2 tsp. cinnamon

Blueberry Compote

1 c. bluberries

1/8 c. sugar

1 tbsp. lemon

1 tsp. lemon zest

1 tsp. arrowroot powder

For the rice puddin’

Pour the coconut milk, oat milk, rice, sugar, and zest into a saucepan and bring to a boil over med/high heat. Once the mixture is boiling, lower the temperature and allow it to simmer while covered for about 30 minutes. I usually eyeball this because it always depends. I taste it and take it off the heat when the rice is cooked and there is only a bit of liquid left. It will firm up quite a bit as it cools. Now, mix in the cinnamon and vanilla bean scrapings.

Serve hot or cold with blueberry compote.

For the Blueberry compote

Toss everything in a small saucepan and simmer on a medium heat until sugar has dissolved and you crush up some of those berries. It doesn’t take long… 3-5 minutes.

Eat direct from saucepan. Or layer with rice pudding like a fancy person.





Filed under Breakfast, Desserts, Puddings bomb

DSC_1462 fg

I just googled “random facts” because I was having trouble getting started on this blog post. Sometimes random facts are inspiring.

Like this one:
Every second Americans collectively eat one hundred pounds of chocolate.

What?! is that a thing? How is this stuff even measured? What about at night time? Who are all the lonely hearts eating 100 pounds of chocolate a second between midnight and 6am.

This is an interesting fact that I have a feeling may not have much truth to it. But I’m gunna roll with it, I may not be American, but this makes me feel better about the 3 oversized chocolate bars a consumed last week.

Aside from my chocolate cravings which are ongoing and unavoidable… I am craving muchos carbohydrates lately. Muffins are delightful. Scones are perfect. Cherry Banana bread is amaze-balls. I didn’t think of it prior… but chocolate would be a GREAT addition.

Just doin my part to contribute to the random facts of the world.


Let’s get into it.

Cherry Banana Bread
Adapted from this recipe

3 ripe bananas
2 tbsp lemon juice
1/2 c. unsweetened apple sauce
1/4 c. raw sugar or brown sugar
1 chia egg
2 c. whole wheat flour
1/2 c. oats
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. frozen cherries
1/2 c. walnuts

First, grease a bread pan and set aside. Preheat your oven to 350*F.

In a large bowl, mash the banana until very mushy. Combine with the sugar, lemon juice, chia egg & apple sauce. Add the cherries and fold through.

In a separate bowl combine all the dry ingredients, including the nuts. Add the dry ingredients to the wet and mix until just combined. Pour the batter into the bread pan and spread evenly. You can top it with some more cherries and walnuts for good measure.

Bake for about 55 minutes or until a toothpick comes out clean.

Eat it and be merry.


I also just read that in 1879 Belgians tried to train cats to deliver mail. Not surprisingly… it did not work.

Mail cats. pft.



Filed under Adventures in Australia, Breads, Breakfast

blueberry scones

DSC_1212 copy

I get into grooves a lot. Grooves… or habits. Habits or routines. Routines… or slightly OCD behaviour.

Like that period in my life during high school when it took me 30 minutes to complete my extensive bed time routine, which involved the opening and closing and locking and double checking of every door in my house.

Like that time from kindergarten to grade 4 when I cried everyday before school.

Like that time when I compulsively saved every cent to buy a wiener dog.

These grooves/habits/routines apply to my eating as well.

Like that time when I ate only Just Right breakfast cereal –  for every meal. I craved it so bad… it was… Just Right. And here’s the kicker – I ate it dry. Yeah no milk for this girl. I would pour literally two cups of cereal in a ziploc bag with a spoon and take it to work for dinner. This went on for months. And then one day I just wasn’t eating it anymore. Haven’t had any since, actually. (Put on list of things to do for when I visit Toronto)

And then there was that time I only ate avocado on toast with tomato. Oh wait… that one is still going on.

And of course there was that summer that I made scones like every three days. That was by popular demand though. The demand from Sean.


Anyway, it seems like I get into routines but then I drop them suddenly without reason and never look back. I haven’t made scones in what feels like forever. So this recipe had to happen.


It should happen for you too regardless of your current food routines.


Sean loves it when I stack my food.

Blueberry Scones
adapted from here

1 1/2 c. white flour
1 1/2 c. whole wheat flour
1/3 c. raw sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 c. coconut milk
1 c. blueberries

Preheat oven to 425*F. Sift the flour together with the baking powder and then mix in the salt and sugar. Now add cold coconut milk and mix until just combined. Fold in the blueberries or fruit of choice and gather the dough into a loose ball. Turn dough onto a floured surface and form into a circle or square or rectangle or whatever about 3/4 inch thick and cut out 8-10 scones in whatever shape you please, traingles, circles, it don’t matter. Brush some extra coconut milk on top and sprinkle with extra sugar.

Place on a baking sheet lined with parchment and bake for 15 minutes – 20 minutes or until golden brown.

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Filed under Adventures in Australia, Breakfast

sunday morning bread

I’m obsessed with reading food blogs. I spend all hours pursuing the internet. Healthy living? Decadent desserts? Useful information? I want it all. I stumble on so many gems and yet I don’t have enough free time in the kitchen to replicate them all.


This one was brought to my attention by a friend of mine. She made it last weekend and gave me a taste. I went home that night and immediately baked it up. It lasted only a couple days, so here I am again, in my kitchen baking this for second time this week. So delicious and wholesome!



The thing is, this is easy as can be! Mix, set, bake. It’s really not rocket science and you can easily do it all in one bowl! Minimal clean up and a delightful Sunday morning breakfast.


The recipe is from My New Roots. A fellow Canadian lady, blogging from across the world. At least I think she is Canadian… She went to school in Toronto anyway. I admire her immensely. She makes me want to take more pictures and learn everything there is too learn about Holistic Nutrition.


She nailed it with this loaf. It totally is life changing and soooo delicious.

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Go check out her blog if you haven’t already and make this loaf. It’s totally a good thing. (I’m channeling martha stewart here.)




Filed under Breads, Breakfast