Strawberry Chia Parfait

3 step strawberry chia parfait

If you’re looking for a healthy snack or breakfast idea, this parfait is perfect. Canada has a big birthday coming up this weekend and there’s lots to come to OHP to help celebrate our amazing country turning 150. To kick off the week of patriotic posts, what better than a recipe inspired by the colours of our flag? This red and white parfait is a healthy snack option (that only takes 3 steps to make!) for a Canada Day party or picnic and even though it’s inspired by July 1st, it’s perfect anytime as a great snack or breakfast option. See below for how to make them at home.


Recipe makes two parfaits

– fresh organic strawberries, sliced

– 2 cups organic vanilla yogurt

-chia pudding (see below for instructions)


  1. Start by making the chia pudding: in a jug or bowl mix 2 cups of organic milk with 1/2 cup of chia seeds (you can also add a tsp of vanilla extract). Stir well and allow to sit for 20 minutes+ or overnight.

chia pudding

2. When the chia pudding is ready build the parfaits by alternating scoops of the vanilla yogurt with the chia pudding and strawberries. Tip: If you want to create distinct layers, use the yogurt as a barrier to help keep the chia pudding from blending in with everything. Ie use a layer of yogurt after each layer of chia pudding and strawberries. 


yogurt with chia pudding

  3 step strawberry chia parfait 

3. Repeat until the jars are full and top with some strawberry slices. Serve & enjoy!


3 step strawberry chia parfait

3 step strawberry chia parfait

Check out the Healthy Snacks page for more recipe ideas like this!

See these posts for other ideas to celebrate Canada: 

#RedandWhite Pop Up at The Local Space: Post a Photo to Win!

Oh Canada: 10 Ways to Get your ‘Eh’ On for Under $75

Canada Day Bunting Printables

Like this recipe? Save it for later!

Recipe: Savoury French Toast

Hands up who loves French toast??? I don’t know too many people who don’t and really, how can you go wrong when there’s so much good stuff on one plate? (And how about those nights when you make breakfast for dinner???- YUM!). But just when you thought you had breakfast all figured out I’m here to mix things up a little: have you ever tried savoury French toast? 
The idea came to me about a month ago when I picked up a loaf of artisan bread at the farmer’s market and thought, well if eggs and toast are a good combo, why not try a twist on a classic? I’m sure some of you probably think I’m messing with perfection here, or maybe even think this sounds downright un- appetizing. But like bacon and maple syrup, this semi- sweet/ savoury combo works. This is kind of like an omelette/ French toast blend and there are endless ways to try this, so don’t feel stuck just by my list of topping ideas. My suggestion is try for as savoury as you can go and work backwards from there, trying different topping combos each time until you find a favourite. If you try it & like it, I’d love to hear what you put on yours! 

Ingredients per person/ serving:

For the French Toast
– 2 slices of bread (try a sourdough or jalapeno cheddar for added flavour)
– 1 egg
– 1 1/2 tbsp water
– aged cheddar or other strong cheese, thinly sliced

And any/ all of these yummy toppings 
(think about your favourite omelette toppings and go from there- I tried sauteed onions & olives for this version)
– 1/2 medium white or yellow onion sliced & sautéed
– 2 tbsp sliced olives
– 1/4 cup sauerkraut
– 1 green onion, chopped
– diced bacon or ham
– sliced mushrooms, grilled
– Dijon mustard for dipping


1. Heat a skillet or frying pan over medium heat while you get everything ready
2. In a bowl or dish large enough for the slices of bread, beat the egg and mix in the water (I skip adding milk because of Ari & Will, but by all means add milk if you like). Dip the bread in the egg wash until it’s absorbed into the bread and there’s no dry areas
3. Fry the first side of the French toast for a few minutes until just turning golden brown, then flip
4. Place the slices of cheese on the bread and allow to slightly melt (if using, add the ham or bacon if you’d like it warmed)
5. Scoop off the pan and plate the French toast. I layered mine alternating slices with toppings between the layers and on top).
6. Add the rest of your toppings & serve

For a sweet/ savoury version use a lighter cheese and top with bacon or ham and sautéed onions and dip in maple syrup. It might sound weird, but don’t knock it ’til you try it!!!

What’s your favourite way to eat French toast? Do you like it simple or load it up?

Yummy Mummy Monday: Baked French Toast

With Valentine’s Day around the corner I thought it was time to serve up something sweet on Yummy Mummy Monday. Since I wanted a fresh idea, something a little different, I asked my girlfriend Bronwyn from Momma B’s Treats if she had any ideas (check out her recipe for gluten free brownies 3 ways here). She gracefully shared this delicious take on a classic brekkie with me. If a date night isn’t an option this year, how about making breakfast into your Vday date? A date that includes pjs and breakfast? I’m in.
Yummy Mummy Recipe: Baked French Toast
My favourite part is that I can make this the night before and a delicious breakfast is ready in the morning! 
Serves 4-6
1 cup brown sugar
1/2 cup butter
2 tbsp. corn syrup
3 apples or 2-3 bananas, peeled and sliced 
2 tsp. cinnamon
3 eggs
1 cup milk (coconut or almond milk also work great)
1 tsp. vanilla 
6 slices Texas Toast or 12 slices of your favourite bread
1. In a microwave safe bowl melt butter.
2. Add brown sugar and corn syrup to butter and mix until smooth. 
3. Pour into 9×13 baking pan.
4. Arrange sliced fruit on top & sprinkle with cinnamon. 
5. In bowl beat eggs, milk, & vanilla together. 
6. Dip bread into egg mixture, then place over fruit (set up 2 deep in dish). 
7. Cover and refrigerate at least 1 hour or overnight. 
8. Bake uncovered at 350 degrees for 30-40 minutes (or until corners and top are golden brown).
Since there’s already sugar, you don’t even need to add syrup when you serve, it’s all ready to go!
Tip: Cut it all in the pan along the bread lines, then flip the pieces upside- down onto a plate to serve. 
<3 Momma B
A big hug to my friend Bronwyn from Momma B’s Treats for sharing this sweet brekkie with us! Click here to check out her website & find her on Facebook!
January posts sponsored by Little Dreamers Consulting

Make Ahead Christmas Morning Brekkie

The lead up to Christmas is busy. Christmas morning- especially with kids!- is even busier! Instead of rushing to organize a yummy breakfast in between unwrapping gifts, cooking dinner, or corralling the family to get to Grandma’s, why not whip up some make- ahead choices that you can prep in advance? No elves required. See below for 3 ideas for an easy & delicious Christmas morning menu.

Vanilla Chia Pudding 
A favourite from my friend Jessica over at North Shore Mama, we made this healthy pudding and LOVED it! It’s like having dessert for breakfast!

1 cup black chia seeds
4 cups unsweetened almond or coconut milk
2 tbsp pure maple syrup
Toppings of choice, such as fresh berries, nuts, sliced bananas, etc

1. In a medium bowl add the chia seeds, milk, & maple syrup & stir until combined.
2. Cover with plastic wrap and place in fridge overnight (or for a minimum of 2 hours).
3. To serve, scoop into bowl & add your toppings of choice (it would be cute to have a topping station!)
Tip: If the pudding seems a little thick, add a little bit extra milk or water until desired consistency is reached.

Breakfast Casserole
I came across a similar recipe on the Trader Joe’s website a few years ago and love this hearty brekkie that you can simply pop in the oven to warm on Christmas morning while you open pressies!

1 loaf of your favourite bread* (swap out white or French for raisin or sourdough for a delicious twist!)
8 eggs
1/4 cup milk*
1 cup cooked sausage, bacon, and/ or ham
1 cup cheese, grated

*Or use your favourite gluten free version; for a dairy free casserole, I recommend unsweetened almond milk

1. Preheat oven to 350 degrees and grease a casserole dish with oil or butter.
2. Cut or tear the bread into pieces approx. 1″ square & distribute evenly in the dish; cut the meat into desired pieces and do the same.
3. In a separate bowl, beat the eggs and milk and pour over the bread & meat, making sure to coat everything.
4. Bake for 25 minutes (or until top starts to turn golden brown) and let stand to cool before placing in fridge (if eating right away, allow it to stand for a few minutes before serving).
5. In the morning, reheat oven to 350 degrees and warm for 10- 15 minutes.
Serve with ketchup or syrup depending if you prefer a sweet or savoury version.

Crockpot Apple Cider
What could be better than the smell of cider wafting through the house on Christmas morning? Add a shot of your favourite rum for an adult sippy.


1L apple juice
1 cup cranberry juice (not cocktail!)
Rind or zest of 1 orange & lemon
2 cinnamon sticks
2 cloves
1/2 tsp ground nutmeg
(you can also find pre- mixed mulling spices in most grocery stores, which are also delicious)
Optional: Fresh apples slices

1. Place citrus zest & spices into a piece of cheesecloth and tie with food safe string (you can also use a coffee filter if you don’t have cheesecloth); it should look like a little bundle.
2. Pour juices into crockpot & pop you spice sachet into the liquid (add fresh apple slices if you’re including).
3. Set the crockpot on low & steep the cider over night for 8 hours or so. Check it occasionally to make sure the zests and spices don’t become too overpowering/ bitter. Remove spice sachet when cider has reached the flavour mix you like.
4. Set crockpot to ‘warm’ setting until ready to serve.

Image Sources:
Breakfast Casserole: Trader Joes
Vanilla Chia Pudding: North Shore Mama
Apple Cider: K Petrunia

December posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Pancakes!

          Really these don’t need an introduction. They’re a classic breakfast staple that are loved by many. Who doesn’t have a childhood memory of scoffing down as many of these tasty morsels as you could cram in your mouth? And now we’re getting to observe our own kids with their chipmunk cheeks puffed out with panckae-y goodness. They’re also a great treat to make on the weekends with the extras ready for busy brekkies on weekday mornings (perfect for back to school!). Added bonus: you can make these gluten and dairy free without sacrificing taste or texture. (That’s why I wanted to write a little intro). Now on to the good stuff!
 Yummy Mummy Monday: Pancakes 
1-1/2 cups  whole wheat flour (or sub your favourite gluten free mix/ flour)
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1-3/4 cups buttermilk* (for a dairy- free version, sub coconut or almond milk)
2 tsp vanilla
1 tbsp canola oil
Optional: blueberries, chocolate chips…. whatever tickles your fancy!
*To make buttermilk, use approx. 1/2 tbsp of lemon juice per 1 cup of milk

1. If making your own buttermilk, combine milk & lemon juice in a bowl & set aside for 10 minutes. Preheat your pan or griddle while you’re mixing up the batter.
2. In a separate bowl, combine dry & wet ingredients, whisking to avoid lumps.
3. When ready, pour 1/2 cup scoops onto pan/ griddle; flip when golden brown (approx. 3- 5 minutes).
Serve up stacks with butter & plenty of maple syrup! Yummers!

September posts sponsored by Cutie Pie Boutique

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.