Tag Archives: coconut

Pancakes – Summer Edition

 You’ve probably noticed by now that I post a lot of pancake recipes…what can I say?  Breakfast is my favourite meal of the day and I love to indulge once and awhile.  From my classic pancake recipe to gluten free coconut pancakes, vegan chia seed pancakes and finally, everyone’s favourite blueberry pancakes, I really have expressed a lot of love for this dish!

Cherry Pancakes

Cherry Pancakes

This week, I happened to eat pancakes TWICE.  I’d like to say that this was because I felt entitled to a big breakfast after a hardcore workout, but sadly this was not the case. I went cherry picking a few weeks ago and on this particularly lazy summer Sunday, I decided to crack open one of the jars of preserved cherries and make some pancakes out of ’em.  I used my classic pancake recipe and sliced up a cup of cherries, reserving any extra juice.  I carefully placed the cherries on the pancakes after pouring the batter in the pan, to keep them evenly distributed.  I stirred in the reserved juice with a half cup of real maple syrup, which added an extra pop of cherry flavour.  Fresh cherry pancakes were a real treat, and made for a decadent breakfast!

This week was also my last day of my contract.  For the past year I’ve been producing a pre-school show called Creative Galaxy for Amazon Prime, and sadly, the show was wrapping up.  My director took us out for lunch to Mildred’s Temple Kitchen, or “b’lunch” as they like to call it (when did ‘b’lunch become a thing?).  I knew exactly what I wanted to order – their infamous blueberry pancakes.

Blueberry Pancakes, Mildred's Temple Kitchen

Blueberry Pancakes, Mildred’s Temple Kitchen

“Mrs. Biderhof’s Blueberry Buttermilk Pancakes” are a must-have if you live in Toronto.  Thick, rich, fluffy cakes are topped with Lanark County maple syrup, wild blueberry compote and whipped cream.  I have a bottomless stomach, but even I was hard pressed to finish this tower or goodness (well, I also ordered a side of bacon…).  I’m not sure who Mrs. Biderhof is, but apparently she has been making people happy since 1989, so says the little caption on their menu.  Today she made me very happy, if not a bit sleepy!


Hello 2016!

2015 was a pretty good year for me.  I moved this blog over to a self hosting site and have diligently blogged once a week ever since.  My boyfriend and I traveled on our first big trip together to Turkey and it was incredible.  We had two amazing camping adventures together during the summer and later in the year relaxed in Mexico while celebrating my best friend getting married.  I watched a lot of fantastic horror movies.  The best horror movie of the year was “It Follows” though technically I saw it at the 2014 TIFF, so I would say my favourite horror movie I saw last year was “The Final Girls”, also at TIFF.  Finally I created and ate lots of delicious dishes, my top Instagram posts below!

Most of all I just feel so lucky to be surrounded by wonderful friends & family (and two fluffy cats), and that we all made it through another year with good health and happiness.  I try to never take for granted the freedom that I have living in Canada.

So 2016, what will you bring?  I resolve to always be kinder, more positive, more patient and spread love.  I resolve to try to do more good deeds and to take care of those I love.  And of course, I resolve to keep up with my blogging!

Top Instagram Posts 2015

Top Instagram Posts 2015

My top posts of 2015!

A Paleo Breakfast: Banana Bread & Gordon Ramsay’s Scrambled Eggs with Pomegranate

Two Bite Chicken Apple Curry Kale Wraps

Brioche In Brooklyn

Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

Lamb & Sweet Potato Sheppard’s Pie


30 Minutes Shrimp Fried Quinoa

Vegan Gluten Free Coconut Power Pancakes

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

With the holidays just around the corner, I started planning out my Christmas gift list. My parents are easy – Scotch or beer for my dad and a facial or pedicure for my mother. They’re in the process of moving so I really didn’t want to add to their junk! But my boyfriend has a big family with quite a few elderly who are staying away from sugar so my homemade jam was off the list. I had to think of something else to make them, a treat that would be yummy but not too sweet.

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

This recipe was inspired by Martha Stewart’s Banana-Nut Bread from her Baking Handbook cookbook. To make the loaf a bit healthier, I altered and replaced many of the ingredients adding oats and flax seed for fiber and sweetening with brown sugar, maple syrup and applesauce. I also brought out the coconut flavour by using coconut oil and coconut milk. The resulting banana bread tastes wholesome with just enough sweetness to make it a treat. Firm, moist with hints of maple and coconut this banana bread is a nutritious gift to give to those who can’t completely indulge in the holiday season.

Healthy Maple Coconut Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Healthy Maple         Coconut       Banana Bread


  • 1.5 cups all-purpose flour
  • ¾ cup rolled oats
  • ¼ cup milled flax seeds
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 large egg
  • ½ cups packed brown sugar
  • ¼ cup pure maple syrup
  • 113g unsweetened apple sauce (snack pack)
  • ½ cup organic coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 2 very ripe bananas, peeled and mashed
  • ¼ cup unsweetened coconut milk


  1. Preheat the oven to 350F. Grease a 9x5” loaf pan.
  2. In a large bowl, whisk together the flour, rolled oats, flax seeds, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, maple syrup, apple sauce and coconut oil on medium-low speed until combined. Beat in the flour mixture. Add the coconut and maple syrup extracts, banana and almond milk. Beat until just combined.
  3. Pour batter into loaf pan and evenly smooth the surface with a spatula. Bake for 60 minutes , rotating pan halfway through until a toothpick can be inserted into the center and comes out clean. Transfer to a wire rack and cool for 10 minutes. Remove loaf from pan and cool completely. Banana bread can be kept at room temperature, wrapped well in plastic for up to a week.


Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

What are you making the ones you love this holiday season?

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread