Blackberry and Peach Oatmeal

Since school is starting up again, and the days are starting to cool down, I thought it would be worth bringing out a warm breakfast classic, with a summery twist. There’s still fresh peaches around, so I’ve been making use of them in every way I can. (Related: I finally got to can peaches yesterday and it was so cool, and way easier than I expected).

I think it’s going to be very weird to not be going back to school in the next couple weeks. I’ve been told that’s when new grad realize they aren’t students anymore. Hopefully with work and Crossfit and playing fall fairs with the Legion band (I’m so cool) I’ll be too busy to find it weird.

This recipe makes one serving of oatmeal, which is one big bowl.



  • 1/2 cup quick oats
  • 1 cup water
  • 1/3 cup frozen blackberries
  • 1 fresh peach, sliced
  • 1 tbsp almond butter
  1. In a microwave-safe cereal bowl, combine the oats and water. Stir in the blackberries.
  2. Microwave on high for 3 minutes, or until the oatmeal is the consistency you want (I like mine on the more solid, less-watery side).
  3. Top the oatmeal with the peaches and the dollop of almond butter.

Turkey, Apple, and Brie Grilled Cheese

This is not a healthy recipe. It is really good, but it is not healthy. We have cheese. We have butter. We have bread. But it is really lovely and you will enjoy it.

This was inspired by reading all about cheese and cheese fondue in Ann Mah’s Mastering the Art of French Eating. Apparently after reading The Sweet Life in Paris, I’m on a theme with French food and French recipes. Not that this uses the same kind of cheese or is really the same thing at all. But it is good. The crunchiness and sweetness of the apple are a delicious contrast to the soft cheese and salty turkey. If you can, try to find turkey that’s lean and low-sodium if possible. It’s especially good with a side of sliced tomatoes, straight from the garden.

This recipe make one sandwich, or one serving. And no, you will not want to share.



  • 2 slices of whole wheat bread, one side each buttered
  • 2 thin slices turkey deli meat
  • 1/2 an apple, thinly sliced
  • 4 thin slices of brie
  1. Layer the turkey, brie, and apple between the slices of bread, with the buttered side out.
  2. Heat a frying pan on medium-high heat. Cook the grilled cheese for 3 minutes each side, or until the bread is browned and starting to get crispy.
  3. Cut in half and enjoy.

Grilled Peaches

So I have another peach recipe, because there’s tons of them around and I need to use ours up before they go bad. There’s lots of recipes for grilled peaches floating around, but I’ve never tried them so I went with the easiest version I could possibly do. I’d love to play around with spicing them up. I also think these could be sliced and put on a salad, with some spring mix, cucumber, bacon, and bocconcini.

An update on my CrossFit adventures: I finished my fundamental classes on Tuesday and I’ve been going to normal workouts. Basically I’m sore all the time but it is lovely. It’s only been two weeks but I can feel a difference in my arms and glutes. And I can completely see how people get addicted to it, with a new workout every day. Basically it’s just great.

This recipe makes 1 serving, but can easily be doubled, or quadrupled, or whatever you need.

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  • 1 large peach (firm enough not to fall apart on the BBQ, not so firm that its hard)
  • 1 tsp butter, melted in the microwave
  1. Preheat the BBQ on medium-high heat.
  2. Slice the peach in half and remove the pit.
  3. Place each peach half, slice side down, in the butter to coat the one side so it won’t stick to the BBQ.
  4. Place the peach halves, butter side down, on the BBQ.
  5. Let them cook for 5 minutes, or until there are grill marks and the peach is starting to get soft.
  6. Remove from the BBQ and top with vanilla frozen yogurt.

Peach and Vanilla Yogurt Breakfast Bowl

I think I could reasonably eat breakfast for every meal of the day. I’m sure I’ve said that before but it still stands. It doesn’t matter whether it’s an omelette, or toast, or fruit and yogurt or something, I’m there.

Breakfast is the most important meal of the day. Which is yet another thing I’m sure you’ve heard before. If you don’t have breakfast, you’ll find that you’re hungry later in the morning, and by the time you do eat, or have lunch, you’re going to be super hungry, which makes it way harder to make healthy choices. If you’re in school or work in the morning (yes I know normal people work in the morning, I’m not always normal), being hungry all morning will definitely not help you concentrate. Also, when you don’t eat for too long, your body tries to retain fat, which is isn’t healthy, unless you’re starving in the wilderness or something. Which hopefully you’ll avoid anyway, unless that’s your thing.

This recipe makes one bowl or one serving.



  • 1/3 cup low-fat granola
  • 1/4 cup low-fat vanilla yogurt
  • 1 medium peach, halved, pitted, and sliced
  • 2 tbsp chopped dates
  1. Layer the ingredients in a bowl.
  2. Stir it up.
  3. Chow down.
  4. Start your day.

Sundried Tomato and Sausage Egg Scramble

I think scrambled eggs can be one of the most underrated dishes out there. Last week I tried out Bon Appetit’s Soft Scrambled Eggs and they were just as beautiful and yummy as I thought they would be. So then I had to figure out how to dress them up and make them my own. And this made a lovely lunch between my Crossfit workout and heading to work.

For those who are interested, I’m currently reading The Shelf  by Phyllis Rose. Because apparently not only do I love reading, I love reading about reading. I’m cool, I swear. Anyways, I think her approach to reading and choosing what to read is really interesting, and as someone who loves lists of things to read and once wanted to read the whole children’s section of the Deep River Library in alphabetical order, I appreciate her methods. I also really like her emphasis on the merit of all types of fiction, from detective mysteries to books we consider classics.

This recipe for scrambled eggs makes 1 serving. For the sausage, I used a left-over honey-garlic one, but use whatever works for you. Turkey sausage with spinach would also be great. If you want more eggy goodness, check out this toast, this wrap, this omellete, or this frittata.


  • 2 large eggs
  • pinch salt
  • 1 sausage, cooked and sliced
  • 1 1/2 tbsp chopped sundried tomatoes
  • 2 tbsp goat cheese, crumbled
  • salt and pepper, to taste
  1. Crack the eggs into a bowl and add a pinch of salt. Whisk them for roughly 30 seconds until they are a consistent, pale yellow colour.
  2. Heat a non-stick pan on medium low heat. Add the sliced sausage and sundried tomatoes and heat them through.
  3. Pour the egg mixture into the pan. Let it cook until the bottom half of the eggs are set, then scrape them around and scramble. Let cook until barely set.
  4. Transfer the eggs to a plate and top with goat cheese. Top with salt and pepper to taste.

The End of the Green Onions

So for those who are interested, I have finally finished almost all of the green onions. If you saw this post, or this post, or even this post, you know that I have been struggling to find ways to use all the green onions from the garden. There is one bunch left in the garden and then they are all gone!


I finally decided just to freeze what was left of them. I cut off the root end, and the tips (basically anything that I didn’t want to eat) and then used scissors to cut them into pieces. I spread the pieces out on a cookie sheet and froze them in a single layer for 4 days (I forgot I had them and went away for the weekend). Then I put them all in a zippered freezer bag, labelled them, and threw them back in the freezer until I want them. I’m planning on using them in pasta, stir fries, fried rice, eggs, and mashed potatoes, and that’s just for starters. I hate wasting food, and especially when it’s something grown in the backyard, so hopefully this works out!

For those interested in an update on my Crossfit adventures, I went to Crossfit Stratford for my first fundamentals session today to figure out what on earth I’m doing. I am proud to say I’ve got rowing, push ups, sit ups, box jumps, and squats more or less under control. I can also do a pull up using two giant elastics, but that’s better than the no pull ups at all I was doing before so this is something! I just love how everything can be scaled up and down so nothing is totally impossible for anyone. I also love that the emphasis is on being fit and seeing what your body can do, not on losing weight or getting ripped or whatever. I’m heading back for round two of fundamentals tomorrow so we’ll see how that goes!

No-Cook Chia Seed Peach Jam

Ever since I got Amy Bronee’s The Canning Kitchen for my birthday, I’ve been super excited about making jam and canning stuff. I don’t have any of the equipment needed for traditional canning, but I’m going to borrow some or find it on sale and then really go to town. This is a super quick recipe and doesn’t involve any fancy equipment. The chia seeds help the jam thicken up where pectin would in traditional jam. The other big difference is that this does have to be kept in the fridge since it is not acidic enough, nor is it heat sealed or put in a sterile jar. And you’ll notice from the picture that it doesn’t turn out all nice and clear like normal jam. The chia seeds make it more cloudy. I used fresh, Ontario peaches for this, which was awesome since they ripened way faster than I thought they would. I’d also like to play around with grilling peaches while they’re still in season so we’ll see how that goes.

For more fun with chia seeds (because they really are super fun), check out the Dairy-Free Chocolate Chia Seed Pudding I made earlier this summer.

So I mentioned in my last post that I was going to try Crossfit this week. So here’s what happened: I went to check out Crossfit Stratford and they were awesome and let me try a session before I join, so I went in on Wednesday morning. There was a nice little warm-up with foam rolling and dynamic stretching and some fun team stuff. And then there was the actual workout. There was back squats with a barbell (yeah never touched an actual barbell until then), dumbbell rows, kettlebell swings (I’m good at those!!!), and dumbbell overhead presses. While I was exhausted after, I left feeling like I’d done ok. I went to work, moved some kegs and linen bags, and went about my day. And then I woke up Thursday morning. I’m used to the soreness from running, which is centered in your legs but kinda hurts a little everywhere else. Or pilates, which is mostly core, sometimes butt and arms depending on the workout. No, this was my entire body. My arms hurt. My butt hurts (damn back squats). My core hurts. My quads hurt. My back hurts. My shoulders hurt. Going up a flight or stairs is difficult. So obviously I’m joining and going back next week.

The jam recipe makes roughly 3 cups of jam and can be kept in the fridge for up to 2 weeks.




  • 9 small peaches
  • 1 tbsp lemon juice
  • 1 tbsp white sugar
  • 3 tbsp chia seeds
  1. In a medium-sized pot, bring water to a boil.
  2. Using a slotted spoon, place 3 peaches at a time in the water for 20 seconds. Remove from water. You’ll be able to slip the skins right off them.
  3. Cut the peaches in half and remove the pits.
  4. Place all the peach halves in a large blender and blend until smooth.
  5. Add the lemon juice, sugar, and chia seeds, and blend until there are no visible whole chia seeds left.
  6. Transfer jam to a jar or other air-tight container.
  7. Place the jar in the fridge over night. It should thicken up by then.
  8. Serve on toast, with yogurt, on muffins, on ice cream… You get the idea!

Green Onion and Potato Salad

So when you date someone who works in agriculture, sometimes random produce shows up. Also, sometimes it’s less than random, it’s more just excessive (see any post in the last month that has included green onions). Anyway, that’s how we ended up with potatoes, and they were awesome!

I feel like potato salad has this horrible rap for being this super gross mayo-y, fat-laden monstrosity. Probably because often it is. Potato salad is not meant to be eaten in giant quantities. When you buy pre-packaged potato salad, there’s a ton of stuff in there to preserve it that’s adding so much fat and sodium that you don’t really need. While potatoes are considered a vegetable, they have more starch and calories than  most other veggies, without having as many vitamins to balance it out. You don’t need to never eat potatoes, just don’t consider them your only vegetable. Everything in moderation. I feel like I talk about that a lot.

This recipe serves 6-8 people as a side.



  • 4 medium white potatoes
  • 3 green onions, sliced (or just cut up with scissors, it’s waaaayyyyyy easier)
  • 1/2 tbsp dill, chopped
  • 4 tbsp low-fat mayo
  • 2 tbsp red wine vinegar
  • pinch each of salt and pepper
  1. Dice the potatoes into bite-sized pieces and place in boiling water. Boil for 30 minutes, or until potatoes are soft enough to stick a fork through.
  2. Drain the potatoes and place in a bowl. Place in the fridge to cool.
  3. When potatoes have cooled to at least room temperature, remove them from the fridge. Add the onions and dill to the bowl. Top with mayo and red wine vinegar and mix thoroughly to combine. Add salt and pepper to taste.