Strawberry Rhubarb Apple Crisp



For the Topping:

3/4 cup rolled oats

1/4 cup flour (GF, almond, whole wheat)

1/4 cup organic cane or brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons butter

For the Fruit:

3 cups peeled and sliced Granny Smith apples

1.5 cups sliced strawberries

1.5 cups sliced rhubarb

1/2 cup organic cane or brown sugar

2 tablespoons freshly squeezed orange juice

1.5 tablespoons arrowroot powder (similar to cornstarch, but non-GMO)


  1.  Preheat oven to 375 F
  2. Combine all topping ingredients in a medium bowl until mixture resembles coarse crumbs.  Set aside.
  3. Combine all fruit ingredients in a large bowl.  Mix well.  
  4. Grease a baking dish with butter or coconut oil.
  5. Pour in fruit mixture and spread evenly.
  6. Sprinkle topping over fruit.
  7. Bake uncovered for 35-40 minutes or until fruit is tender and topping is golden brown.
  8. Serve warm and enjoy.

Strawberry Banana Pancakes


One of my favourite things about summer is fresh Ontario strawberries and eating breakfast on the patio.  These easy blender pancakes whip up so quickly, you don’t need to save them for a decadent weekend brunch.


2 cups gluten free oats

1 cup almond milk

1 banana (plus extra for topping if desired)

1 cup sliced strawberries (plus extra for topping if desired)

1/4 teaspoon sea salt

1/2 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large egg

coconut oil for cooking


Preheat griddle to medium heat.  Combine all ingredients except for egg and coconut oil into a high speed blender or food processor.  

blender pancakes

Blend well.  Add in egg and blend to combine.  Depending on the freshness of your banana and strawberries, you may need to add more oatmeal to thicken the batter or add more almond milk if the batter is too thick.  

Once a desired consistency has been obtained, melt a bit of coconut oil onto your preheated griddle.  You may need to add more coconut oil as you go along.  Pour about 1/4 cup of batter for each pancake.  Cook for 2-3 minutes or until underside is golden brown.  Flip and continue cooking 2-3 minutes or until cooked through.  Top with sliced strawberries, bananas and pure maple syrup.


Strawberry Banana Oatmeal Smoothie



14 frozen strawberries

1 banana, broken into chunks

1/2 cup rolled oats

1/2 teaspoon vanilla extract 

2 tablespoons of chia seeds

2 tablespoons of Hemp Protein (I used Manitoba Harvest mixed berry flavour)

1 cup almond milk 


Blend all ingredients until smooth and creamy. Add water or extra almond milk to reach desired consistency. Serve immediately and enjoy cold! Cheers:)

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