Leek & Mushroom Frittata

This is an excellent dish to make for breakfast for a group of people, but personally I like to make it ahead of time, cut into slices and store the slices in the fridge.  Warm them up for a quick filling breakfast, or even eat them cold.  So good either way!



2 Tbsp Olive Oil

2 Leeks chopped (only the light green and white parts)

8 Ounces Crimini mushrooms chopped

12 eggs

1/2 Plain Greek Yogurt

1/2tsp – 1tsp Dried Thyme

3/4 cup shredded old cheddar (or your favourite cheese)

Salt and Pepper to taste

To Make:

Chop and rinse leeks (throw them in a bowl of cold water and move around so any dirt falls to the bottom and then lift out and place on paper towels to soak up excess water).  Wipe mushrooms clean with a damp paper towel.

Place oven rack in top third of oven and preheat to 350 degrees.  Heat 1 tbsp of olive oil in a 10 inch nonstick oven proof pan over medium heat.  Add the leeks and cook stirring often until softened.  Add mushrooms and cook stirring until softened and until all liquid has evaporated.

In the mean time, whisk eggs, yogurt and thyme in a large bowl.  Season with salt and pepper.  Add remaining olive oil to pan and pour the egg mixture over the leeks and mushrooms shaking the pan gently to even it out.

Allow to cook for about 5 minutes, until it begins to set.  Sprinkle remaining cheese over the eggs and transfer the pan to the oven.  Bake frittata until golden brown and center is set (about 25-30 min).

Don’t worry if it looks like it starts puffing out of the pan!  When you take it out of the oven it will relax right back in.   Serve warm or let cool and slice into pieces to store in the fridge.

Vibrant Smoothie Bowl

These just look so amazing and taste amazing too!  Colour definitely adds to the experience of eating and I just love a smoothie bowl like this with vibrant colours, different textures and lots of nutrients.  This is the kind of breakfast I want on my patio on a summer morning!  Or if you are having guests over this would be a lovely spread for the morning!


I started mine with a mango coconut smoothie base, then added whatever beautiful fruit I could find along with hemp seeds, coconut, walnuts and granola.  The variations are endless.

For the mango smoothie: (This will make roughly 1 serving depending on bowl size)

1 Cup frozen mango

3/4 cup Coconut Milk

1 Heaping Tbsp. Coconut Greek Yogurt

Blend until ingredients are combined (You may have to stop and move it around with a spoon).  You want it to be a thicker consistency than a normal smoothie so you can scoop it up with a spoon!  Pour into a bowl and add toppings of your choice.

The toppings featured here are coconut, hemp seeds, walnuts, granola, strawberries, mango and dragonfruit.

Play around with your smoothie base…for extra protein you could add some nut butter or protein powder, it’s up to you.

While I was shooting this photo my son must have said “Me have some Mama?” about 15 times….  he finally got his own special bowl….


Have fun creating in the kitchen!

*Note – to save some time you could even chop up the fruits the night before…..

Overnight Oats

These jars are so versatile and great to prepare in the evening (all of 5 minutes) and pop in the fridge for breakfast the next morning.  It starts with a base recipe in a mason jar and you can add whatever toppings you like.  These are a staple in our house and make mornings a little less hectic!  My toddler loves these.

Ingredients (For the base): Makes 1 jar

3/4 cup Almond milk (or milk alternative)

1/3 cup Oats

1 Tbsp Chia Seeds

1 Tsp. Honey

1/2 Tsp. Cinnamon

Combine all ingredients in the jar, pop on the lid and shake to combine.  Put in the fridge overnight.  In the morning pop off the lid, throw some of your favourite toppings in and grab a spoon!  That’s right….we eat ours right out of the jar.  Easy. Simple.

Some topping ideas include:  Greek Yogurt, Blackberries & Shredded Coconut, Strawberries & Dark Chocolate chips and Banana & Sliced Almonds.   The possibilities are endless.  Get creative!