Sundried Tomato and Basil Breakfast Strata

Breakfast Strata

Good Morning and Happy Sunday! 🙂 I am now home with my family in Victoria for our second Christmas. Last year we started the tradition of making a breakfast strata for our Christmas morning, and I must say that although I should be avoiding cheese and bread….I made an exception for this special treat. I will get back to my healthier eating in the new year. 😉 When you look up the meaning of the word “strata” on wikipedia it basically says a layered dish or casserole consisting of bread, eggs and cheese. You can add any other ingredients you fancy to make your strata delicious. Last year we used fresh tomatoes and potatoes, this year it was more like a pizza with the sundried tomatoes and basil. If you have guests over for brunch this dish is sure to be a hit! Everyone in my family loves it. 🙂

Tomato and Basil Strata

Sundried Tomato and Basil Breakfast Strata
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 6
  • 1 Loaf of Sourdough Bread torn into chunks
  • ½ cup of soaked sundried tomatoes (chopped)
  • 1 cup of grated mozzarella cheese
  • ¼ cup of fresh basil, chopped
  • 6 organic eggs
  • 2 tbs of butter
  • 2 cups of milk
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup of fresh grated parmesan cheese
  • 1 tbs of olive oil
  1. Preheat your oven to 300 degrees, then lightly toast the bread chunks in a baking dish for 5 minutes.
  2. Grease the baking pan with the olive oil. Put the bread chunks, mozzarella, sundried tomatoes and most of the chopped basil in the baking pan.
  3. In a large bowl, whisk together the eggs, milk, melted butter and salt and pepper. Pour the wet mixture over the bread and other ingredients in the baking pan.
  4. Cover the top with the parmesan cheese and the extra basil, cover and refrigerate overnight.
  5. Preheat the oven to 350 degrees and bake the strata for 40 minutes.
  6. Let cool for 5 min, serve and enjoy!

Cheesey Strata


By | Dec 28th, 2014|Breakfast|0 Comments

Whole Wheat Buttermilk Pancakes

owly pancakes

I love Sundays! I love getting to sleep in……well sort of, my son always wakes up too early. He is only 5 so sleeping until 7 am, is sleeping in to him. He does however let me stay in bed for an extra hour while he watches cartoons. 😉 It’s now a tradition that I make pancakes for him almost every weekend. I have to admit that often I cheat and use a pancake mix. I only buy the healthiest pancake mixes so I don’t feel too guilty. I usually have Bob Redmill’s on hand, but today I didn’t have any, so I whipped up these fluffy pancakes from scratch. There is something about pancakes that just make me happy and remind me of  my childhood. I happened to have fresh raspberries on hand so that made these pancakes even better. I will also note that using real maple syrup is a must, those fake modified corn syrup brands are just plain nasty! What is your weekend family tradition?!

raspberry pancakes

Whole Wheat Buttermilk Pancakes
Recipe type: Breakfast
Serves: 4
  • 2 cups whole wheat flour
  • 2 cups buttermilk (milk with lemon juice)
  • 2 eggs
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 2 tbs maple syrup
  • 1½ tbs melted coconut oil
  1. Mix all of the dry ingredients in a bowl. In a separate bowl whisk together the wet ingredients.
  2. Mix the wet and dry together and stir only until combined, do not over mix.
  3. Heat a non stick pan over medium heat and ladle half ¼ cup of pancake mix into the pan. Let each pancake cook on one side for 2-3 min, it should be showing bubbles in the middle, then flip and cook for 1 more min.
  4. Serve with fresh raspberries and maple syrup.

whole wheat pancakes

By | Nov 30th, 2014|Breakfast, Food, Uncategorized|0 Comments

Pumpkin Overnight Oats

pumpkin overnight oats

In the summer months I love a nice cold fruit smoothie in the morning, but since the weather has cooled off I just want something warm and creamy. Overnight oats are the perfect solution. This was my first time using pumpkin puree in my recipe and it turned out quite nicely. The great thing about overnight oats is they take no time at all, you just throw the ingredients in a jar put them in the fridge overnight and in the morning breakfast is ready! 😉 You can throw so many different things in them to customize the recipe to your liking. I usually throw in chia seeds and buckwheat groats for an extra health boost. Buckwheat groats have so many health benefits one is that they fight inflammatory conditions! So get out a jar and throw in your favourite super foods, and enjoy a healthy breakfast.

Pumpkin oats


Pumpkin Overnight Oats
Recipe type: Breakfast
Serves: 1
  • ⅓ cup of old fashioned oats
  • ½ cup of almond milk
  • 1 tbs chia seeds
  • 1 tbs buckwheat groats
  • 2 tbs pumpkin puree
  • ½ tsp cinnamon
  • 1 tbs maple syrup
  • Optional: hemp seeds for sprinkling on before you serve them
  1. Put all of the ingredients in a jar and stir. Cover the jar with saran wrap or a plastic bag and place in the fridge overnight.
  2. In the morning, take the oats out and either eat them cold or heat them up in the microwave for 1-11/2 minutes and top with hemp seeds.
  3. Enjoy!

Oatmeal ingredients

By | Nov 18th, 2014|Breakfast|0 Comments

Huevos Rancheros With a Side of Corn

eggs with salsa

Aloha Amigos, breakfast can be the best meal of the day if you have a few extra minutes! Actually you could make these eggs for any meal of the day. I love that eggs can fill you up for a substantial amount of time. 🙂 I had some left over tortillas in the fridge and wanted to use them up, so I whipped up this meal in less than 5 minutes. I love how the fresh salsa and avocado turn plain old eggs into something so delicious. 😉 If you have not tried this combo before, I highly recommend that you get in the kitchen and whip these up. I would also like to note that these taste way better with either fresh homemade salsa or fresh store bought (in the fridge section) salsa as opposed to jarred store bought salsa!

eggs ingredients

Huevos Rancheros A Side Of Corn
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 1
  • 2 eggs
  • ½ avocado
  • 2 tbs of fresh salsa
  • 2 tbs feta cheese (I used goats milk)
  • 1 cooked corn on the cob (sliced off)
  • 2 corn tortillas
  • 1 tbs of butter or earth balance
  1. Cook the eggs in a non stick pan in a tablespoon of butter. I like to put a lid over the pan so they cook more evenly. Cook for a minute or two then flip them over. You want the eggs to be crispy on the outside but still runny on the inside.
  2. Heat up the tortillas in a pan on high heat for one minute each.
  3. Plate the eggs on the tortillas, then salsa, feta and avocado. You can add salt and pepper to taste.
  4. Serve on a plate with the corn on the side. Enjoy!
  5. Note: This is for one, just double it for two people.

eggs and corn

By | Aug 11th, 2014|Breakfast|0 Comments

Poached Eggs on Polenta with Pesto and Micro Greens

poached micro greens

This recipe could be used for any meal, lunch, brunch or even dinner. I had it for dinner last night 😉 . I still have yet to master how to poach the perfect egg with a soft creamy yolk….but practice makes perfect! I left my eggs in about 1 min too long, so be careful. I don’t eat eggs that much anymore, but sometimes I just have a craving to make something “brunchy” for dinner. 🙂 I hope you can find micro greens because they are the bomb! So nutritionally dense and tasty,I found mine at Trader Joe’s.  This dish is sure to impress whoever you make it for, I promise. Just be careful not to over cook the eggs!!

poached egg ingredin

Poached Eggs on Polenta with Pesto and Micro Greens
Recipe type: Vegetarian
Serves: 2
  • 4 organic eggs
  • 1 tbs of white vinegar
  • 4 tbs of pesto
  • ½ of a polenta log
  • 1 tsp of olive oil
  • 1 container of micro greens
  • 8 brown mushrooms
  • salt and pepper to taste
  • 1 tbs of coconut oil
  1. Fist put a pot of water to boil on the stove. When the water is boiling, add the vinegar. Crack each egg into a small dish and tip them quickly into the boiling water. Turn the heat off immediately and cover the pot. Let the eggs sit for 3-4 min. Take them out with a slotted spoon.
  2. Slice the polenta into 4 round circles that are about ½ inch thick. Lightly brush olive oil on each side of the polenta. Pan fry or use a grill pan to cook the polenta for a few minutes on each side.about 5-6 minutes.
  3. Meanwhile slice the mushroom up and panfry with the coconut oil for about 5 minutes until they are soft and brown.
  4. Layer your polenta first then pesto, mushrooms and poached egg, salt and pepper and then micro greens.
  5. Seve with a side salad or hash browns and enjoy!

Poached best


By | Jul 23rd, 2014|Breakfast|0 Comments