Category Archives: Breakfast

Never, ever again


Yeah… This is what happened when I tried to make pancakes. I ended up eating them half-burnt, half-batter. Great.
I’m not entirely sure where I went wrong… There are a variety of places…

  • I didn’t grease the skillet
  • I had no baking soda, and so subbed extra baking powder
  • I flipped the first ones (or attempted to) much, much too soon
  • I didn’t beat the egg whites to stiff peaks like was called for
  • If anyone has any vegan (I know I’m not, but I just adore vegan recipes!), low-cal, whole wheat pancake recipes for one, they’d be VERY much appreciated 🙂 Thanks!


    Posted by on November 21, 2011 in Breakfast, Information


    Layered Autumn Porridge

    Don’t hate me!

    I know… It’s been almost a week since I last posted! I swear I’m not lazy, but I just haven’t found the time to cook at all, not to mention I’ve been working on my food photography abilities (I have none.).
    I finally found the time yesterday, however, to capture the taste of autumn (once again in the form of porridge…) In a delightful breakfast even my dad thought looked and sounded pretty good. Enough to ask me when I got home from school what it was I’d had for breakfast.
    Please don’t be upset at the lack of a picture. I’m away from home right now, and I’ve been using my parents’ digital camera to improve my desperately in need of improvement photography.

    I absolutely adore the way this turned out. I’ve had a love for applesauce since the day I was born (and I constantly substitute it for butter in recipes!), so when my dad casually mentioned he had picked some unsweetened stuff up, I resisted my urge to down the entire jar and spread some on top of my creation. If you wanted, you could play around with the other ingredients, too, and tweak it towards your personal preference. I just love the way cinnamon and vanilla compliment each other, but you could use any fall-spice such as nutmeg, cloves or ginger… But I’m not so sure about replacing the vanilla.

    Layered Autumn Porridge
    Serves 1


  • 1/4 cup quick-cooking rolled oats
  • 1/4 cup water, or more, depending on how thick you like your porridge
  • 1/2 tsp cinnamon, more or less to taste, plus a sprinkle mire for garnish
  • 1 tsp vanilla extract, more or less to taste
  • 1/4 cup unsweetened applesauce
  • Splash of milk, dairy or non-dairy, optional
  • Method
    1) Combine oats and water in a small bowl or ramekin. Microwave on high for 45 seconds.
    2) Remove from microwave and cover oats with a layer of cinnamon, then drizzle vanilla overtop. Microwave for 10 more seconds on high.
    3) Spread layer of cold applesauce over your porridge. Microwave once again on high for 45-55 seconds. Serve with a splash of cold milk, soy or other, and enjoy.

    1 Comment

    Posted by on November 19, 2011 in Breakfast, Low-Cal, Microwave, Vegan


    Pumpkin Pie Porridge


    Ugh, iPod photos never turn out right

    I actually stole this recipe from this blog here. However, I suppose I altered it a bit to my personal preference, and let me tell you, it was delicious. I mean it; it tasted exactly like autumn would if God Himself decided to take a bite of one of our seasons. Plus it’s oh-so super simple, and a great way to use up any pumpkin you have leftover from baking (it stores actually very well in the fridge, uncovered, in it’s can).

    Just FYI: the original blog-post recipe calls for your own cooked pumpkin, and pumpkin pie spice. I had neither, so I guess you’re all stuck with my recipe 😉 Also, I changed the name of the recipe to Pumpkin Pie Porridge in replacement of Pumpkin Pie Oatmeal, the reason for this being my granddad, the main influence in everything I do and live for, is English. He lived there until he was about 20-something; after WWII he came all the way over here to Canada, had my daddy, who then had me and… well… long story short, I find it really very irritating when people refer to the dish as oatmeal, when it should be porridge.

    Pumpkin Pie Porridge
    Serves 1


    • 1/4 cup quick-cooking rolled oats
    • 1/4 cup canned pumpkin puree
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/2 tsp margarine ( I know, it’s not healthy or natural or whatnot, but I find butter SO unappealing and nasty… you can use butter, ghee or whatever you want )
    • pinch of salt
    • 3/4 cup water ( it’ll look like a lot, but really, it isn’t )
    1. Combine all ingredients in a small pot over medium heat, and stir together until all are combined. Continue stirring for about 5 minutes, or until mixture reaches desired consistency. Top with just a sprinkle of pure brown sugar, and scrape every little bit out of the bowl eat, savouring the pure fall flavours.
    Nutrition Facts
    Calories 94; Fat 3g; Carbs 16g; Protein 3g; Sodium 24mg; Fibre 3g; Sugar 1g; Vitamin A 45%; Vitamin C 3%; Calcium 3%; Iron 4%
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    Posted by on November 7, 2011 in Breakfast, Low-Cal, Quick&Easy


    Scrumptious Yogurt Parfait


    I know, I said the posts wouldn’t start up again until tomorrow… But I couldn’t resist posting my go-to breakfast, snack, dessert… It’s so wonderful, it can be any of these.
    Whether I’ve mentioned this before or not, I have no idea. But I am a yogurt fanatic. It’s just such a great source of protein, calcium and vitamins (in the fruit-based kinds, anyways). Plus, it’s delicious, and low-cal to boot!
    Now, yogurt parfait is definitely my favorite way to inhale consume the fermented milk. And vanilla happens to be my fav flav, but I’ve substituted it for raspberry when I’ve run out, and this parfait still tastes wonderful. Check out the recipe below!

    Caitlin’s Super Healthy Yogurt Parfait
    Serves 1

    100g yogurt cup (any flavor/ fat-free Splenda sweetened is preferred)
    1 1/2 tbsp Fibre 1 cereal
    2 tbsp frozen wild blueberries

    Layer ingredients, starting with yogurt on the bottom, followed by cereal, and topped with blueberries.
    Eat, savoring every mouthful 🙂 (I eat everything with a Gerber brand baby spoon… This is no exception)

    Nutrition Facts
    Calories: 98; Total Fat: 0.3g; Cholesterol: 0mg; Total Carbs: 20g (Fiber: 8g/32% DV; Sugars: 1.2g); Protein: 5.1g; Vitamin C: 2%

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    Posted by on November 5, 2011 in Breakfast, Desserts, Low-Cal, Snacks


    Low-Carb Pancakes

    So I came across this recipe and have yet to try them, but they were featured on ; so I figured I’d see if anyone would try and review. They require almond meal – if you don’t know what that is (and I didn’t!), it’s mostly just a flour replacement for low-carb diets. Be warned, however: they do contain a large amount of calories.

    So let’s being with the recipe!

    • 1 cup Almond Meal
    • 2 medium eggs
    • 1/4 cup soda water (if you want puffy pancakes, if not, you can you regular water)
    • 2tbsp cooking oil (sunflower or olive both work)
    • 1/4tsp salt
    • 1tbsp sweetner (Splenda is pretty bad for you, so I’d use Stevia. If you don’t have any, a bit of sugar won’t kill you)

    Mix ingredients and cook as you would other pancakes. However, these pancakes will not bubble on the top. Flip when underside turns brown.


    Posted by on September 21, 2011 in Breakfast, Low-Carb