Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Lately I’ve been obsessed with these oatmeal protein pancakes! I recently decided to add rhubarb to them, which made me love them even more! The recipe is originally from Tastes Better From ScratchUsually Kevin and I eat them with peanut butter, bananas, and a little bit of pure maple syrup. I decided to play around with the recipe a little, and so the Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup were created!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

What I love about this recipe, is how quickly it can be made, with not too many dirty dishes. It somehow doesn’t seem like it takes that much longer to make, than buying and using a prepackaged mix. Plus it is MUCH healthier, and packed with protein (cottage cheese and eggs are both high in protein). Of course, the level of healthiness all depends on what you put on the pancakes after the fact. You can easily skip the butter, and if you don’t mind the tartness you could add a little less maple syrup to the fruit syrup. Or, if you don’t have enough time to make the strawberry-orange syrup, the rhubarb pancakes are honestly amazing served with just pure maple syrup as well.

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Another reason why I love this recipe is because it makes my house smell like oatmeal cookies every time! Oh, and did I mention that they are also gluten free for those of you that are gluten intolerant? Just make sure that you get whole grain oats that are guaranteed to be gluten free. 

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Hopefully you will take some time to try out this recipe. Perhaps on the weekend? You can always make more, so that you have access to a quick and healthy breakfast during the week as well! You’ll thank me later. 😉 If you try out this recipe, make sure to let me know what you think. Have a fantastic week!!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup
Yields 16
This is a healthy pancake recipe, high in protein, and so incredibly delicious!
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For the pancakes
  1. 2 2/3 cups gluten free whole grain oats
  2. 2 tsp baking powder
  3. 1 cup cottage cheese
  4. 1 cup water
  5. 4 eggs
  6. 2 tsp coconut oil
  7. 2 tsp vanilla extract
  8. pinch of cardamom
  9. pinch of cinnamon
  10. 1 cup thinly sliced rhubarb
For the fruit syrup
  1. 2 cups frozen strawberries
  2. 1/3 cup water
  3. juice of one orange
  4. 4 Tbsp pure maple syrup
  5. 1/4 tsp orange zest
  6. 1 tsp vanilla extract
  7. pinch of salt
For the pancakes
  1. Preheat non-stick griddle to 400 F, or a non-stick pan on medium to medium-high heat.
  2. Add the whole grain oats and the baking powder to a blender. Blend on the highest speed until a fine flour forms. Empty into a large bowl.
  3. Add the rest of the pancake ingredients to the blender (except the rhubarb). Blend until the mixture is creamy. Add to the dry ingredients, and whisk until well combined. Let the mixture sit for a few minutes, until the oat flour has soaked up some of the moisture.
  4. Fold in the rhubarb.
  5. Using a 1/4 cup, scoop batter onto the heated griddle. Spread them out/flatten them a little. Flip once the edges look cooked. When both sides are golden brown, the pancakes are ready to be eaten.
  6. Serve with butter (optional) and strawberry orange syrup.
For the fruit syrup
  1. Add 2 cups of frozen strawberries and 1/3 cup of water to a pot. Bring to a rolling boil on medium-high heat.
  2. When the strawberries have completely thawed, add the orange juice and maple syrup and let it cook for another minute or two. Using an immersion blender or a regular blender, puree the mixture until a smooth syrup forms.
  3. Take off heat, and stir in the vanilla, salt, and orange zest. Serve over rhubarb oatmeal pancakes.
Adapted from Tastes Better From Scratch
Sweet Blooming Roots http://www.sweetbloomingroots.com/


Sweet Potato Breakfast Pie

This Sweet Potato Breakfast Pie recipe that I have for you today, makes for a perfect brunch on a cold fall/winter day. It takes a little longer to make, but will be well worth it when you sit down, wrapped up in a cozy blanket, and eat while watching your favorite TV-show.

Now look at what I’ve done! All I’m craving now is a lazy Saturday morning, where I can do just that. Actually, that’s not true at all. I’m definitely also craving pizza, tacos, tortas ahogadas, that delicious layered Mexican-dip that my friend served today…   

Sweet Potato Breakfast Pie

The ingredients that are paired in this Sweet Potato Breakfast Pie recipe, might sounds like a strange combination, but I think they work really well together. Bacon tastes great with syrup, eggs taste really good with sweet potatoes and bacon, and sweet potatoes taste so good with coconut oil, bacon and cinnamon! So, why the heck not throw all these ingredients together, and make a pie out of them while we’re at it!?

Sweet Potato Breakfast Pie

I have grown to absolutely love sweet potatoes over the last years! Whenever my mom makes a meal with baked potatoes at home, she always adds one or two sweet potatoes to the mix. These are always for herself. Of course, she is more than happy to share them, but the rest of us usually go for the regular potatoes. I think I am now beginning to follow in my mom’s footsteps with loving the rich flavor and texture of sweet potatoes (and my puppy loves them too!). I’m also enjoying exploring the different possible flavors that pair well with sweet potatoes. 

Sweet Potato Breakfast Pie


I hope you make a cozy brunch this weekend, and stay warm, as it is getting colder in Winnipeg. At the very least, may your weekend be filled with the warmth of love and friendship. Thank you for stopping by and reading my blog posts. It means the world to me. I would also love to hear from you some times! What are some of your favorite sweet potato dishes?

Sweet Potato Breakfast Pie
Serves 4
This sweet potato pie makes a filling and nutritious fall brunch, and is incredibly delicious!
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  1. 1 medium-sized sweet potato
  2. 2 Tbsp. coconut oil
  3. 2 Tbsp. pure maple syrup
  4. 1/2 tsp. cinnamon
  5. 2 Tbsp. bacon bits
  6. Sea salt and pepper to taste
  7. 1/4 cup candied-cashews, crushed
  8. 4 eggs
  9. 6 oz. flour
  10. 3-4 oz. tenderflake lard (frozen)
  11. 1-2 oz. ice water
  12. 1/4 tsp. salt
  13. Sriracha sauce
  14. Fresh basil leaves
  1. In a mixing bowl, combine the flour, salt, and the lard, using a pastry blender. You want to achieve a chunky mixture.
  2. Add the ice water gradually and mix gently, just until combined. The trick is to not over-mix the dough.
  3. Form the dough into a round disc, cover it with plastic wrap, and let it sit in the refrigerator for 15 to 30 minutes.
  1. While the dough is sitting in the refrigerator, prepare the pie filling.
  2. Peel and cut the sweet potato in quarters (lengthwise), then slice thinly.
  3. Melt the coconut oil in a pan on medium-high heat. Add the sliced sweet potatos and fry until slightly browned, but not too soft. Turn down the heat to medium-low.
  4. Add the pure maple syrup, cinnamon, bacon bits, sea salt, and the pepper. Fry for an additional minute, then set aside.
  1. Preheat oven to 375° F.
  2. On a floured surface, roll the dough out into a 13-14 inch circle.
  3. Gently lift and place the rolled out dough into a seasoned 9-inch cast-iron pan (or any pie plate). Trim overhanging dough (you may use the extra dough to create decorative toppers for the pie).
  4. Sprinkle the pie crust with the crushed candied-cashews, then add the sweet potato pie filling.
  5. Bake for 35 minutes.
  6. Lower the heat to 350° F.
  7. Take out the pie and create 4 caves in the pie filling. Crack an egg into each cave.
  8. Place it back into the oven, and bake for an additional 15-17 minutes, or until eggs are done to your liking.
  9. Garnish with sriracha sauce and fresh basil leaves.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Blueberry Ambrosia Sauce


I’m SO excited about today’s recipe! This little household in Peg City really enjoys blueberry sauce. I decided to create my own and healthier version of it, and I ended up loving it so much that I was eating it with a spoon! It’s the coconut oil and vanilla extract that never fail me. They give this sauce such a soft and heavenly flavor, and then the lemon zest waltzes in and spices things up just enough to bring the senses back down to earth. Can you tell I’m a little obsessed with this recipe?



I have been making my new favorite oatmeal-pancakes recipe by Tastes Better Made from Scratch. These pancakes are so delicious, healthy, and packed with proteins. They are quite filling, and make an excellent choice for breakfast. I love how little effort it takes to make these pancakes. They are also easy to rewarm (I just pop them in the microwave), allowing you to make some extra in advance for a quick breakfast on a busy morning. If you want to make these pancakes exceptionally good, top them with some fresh banana slices, and my warm blueberry ambrosia sauce. Trust me, both of these recipes are to die for!


I’m sure this blueberry sauce would also taste great on other desserts like waffles, crepes, and cheesecake. Did I hear someone say CHEESECAKE!? It has got to be my all time favorite dessert. Oh and lets not forget ice cream! This recipe would make an excellent vanilla ice cream topping. Can I hear a YES!? 


Warning! Change of topic. Erika’s spaghetti noodle brain is at work. I just wanted to say how much I love spring blossoms. They are definitely a huge highlight for me when spring rolls around. What probably makes them even more special, is the fact that they don’t hang around for very long.

Now how did I get my hands on these gorgeous babies? Well, if you must know, I snagged them on our way to our car after our friends’ wedding. There it was, standing on the golf club yard, this gorgeous pink tree, calling out my name. I knew I had to have one branch for a food photo-shoot. I broke it off, thanking the tree (that was a lie), took it home and nurtured it with some fresh water, and went to bed.

After several hours of sleep they still looked beautiful, so in the morning I got busy making the blueberry sauce and setting up for a photo-shoot. Yes we eventually ate the pancakes. Of course when you shoot pictures of food, the food has often cooled off by the time you eat it and you have to re-warm it, or just eat it cold.




This blueberry sauce brings me back to the summer of 2001. My family and I made a road trip all the way from Chihuahua, Mexico to British Columbia. Now for some background information, blueberries are not something that I grew up buying in Mexico. First of all, I don’t remember them being sold in many places, and if they were sold somewhere they would have cost a fortune (with a little exaggeration)! So when we visited BC that summer, we stayed with my uncle and aunt and their children. Behind their house was a chicken barn, and behind the barn was a blueberry field with rows of blueberry plants. I remember joining my aunt and together filling a whole ice cream bucket with small blueberries. They were SO very delicious! It’s amazing how much flavor and deliciousness are packed into our little blue friends! 



I hope you try this recipe and love it as much as I do. Wishing everyone some down time this weekend. Try to do at least one thing that will make your heart feel full. Sometimes it’s the little things that re-energize and inspire us anew. Maybe it’s a short walk in nature, a coffee date with a friend, reading a chapter in the book that has been neglected for a few weeks, baking your favorite cookies, watching an inspirational movie, or anything else that fills your cup.

This week I had one day where I just felt so peopled-out after some frustrating incidents at work. We had planned to go to the gym in the evening, but we waited until it was kind of too late and not worth going anymore. I knew my body and mind were screaming for some down time. We decided to just stay in. I filled my bathtub with warm foaming water, asked Kevin to take the puppy and close the bathroom door, and watched a movie. I wanted to be completely by myself. If I leave the bathroom door open, I get frequent visits from my pup. It’s actually super cute, because she always stands up and peaks over the bathtub, waiting for me to come out. But this time, I needed it to be just me, to re-energize my body and mind. 



Cheers! -Erika

Blueberry Ambrosia Sauce
Serves 4
This delectable sauce is where blueberries, lemons, and coconuts meet to create a heavenly flavour. Pour it over dessert-like foods, such as pancakes, cheesecake, ice cream, crepes, and waffles.
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  1. 2 cups frozen blueberries
  2. 1/3 cup water
  3. 1 tsp lemon zest
  4. 1 1/2 tbsp pure maple syrup
  5. pinch of salt
  6. 2 tsp cornstarch mixed with some water
  7. 1 tbsp coconut oil
  8. 1 tsp vanilla extract
  9. 1 tbsp fresh lemon juice
  1. Add the first three ingredients to a small pot. Bring to a boil on medium high heat.
  2. Turn down to medium heat. Add the pure maple syrup, salt, and the cornstarch (mixed with a little bit of cold water). Stir until the sauce begins to thicken. Remove from heat.
  3. Stir in the coconut oil, vanilla extract, and the freshly squeezed lemon juice.
  4. Serve over your favourite dessert-like dish.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Berry Merry Oatmeal


Yesterday I made myself some oatmeal before heading off to work. I really enjoyed it and decided to make it again today, measuring out the ingredients so that I could share this recipe with you. What gives this recipe a special flavor is the Mexican strawberry-flavored maizena, mixed with real blueberries.

Maizena is basically flavored cornstarch and it comes in different flavors, such as coconut, chocolate, nut, and strawberry. It is often used to make a traditional Mexican warm beverage, called atole. You can buy it in local Central American grocery stores. Or, you know, you could just travel to Central America and get some. Hey, I’m not stopping you!


My mom always used maizena to make flavored pudding for our waffles. This was always a very special meal in our home (my brother’s favorite!). We usually ate it for dinner on a day where we all had time to sit and enjoy this meal together. My mom would pull up a small piano bench to the side of our table, cover it with a towel, and would make the waffles while we were all eating. This guaranteed that the waffles would be warm and crisp as she would lay them directly onto the next empty waiting plate. I would then drown my waffle in the warm flavorful pudding, until it was completely soggy (yes, I love soggy waffles!!).      


Yesterday wasn’t the first time I had tried adding maizena to my oatmeal, but somehow the strawberry-blueberry combo worked out really well! The coconut and pecans give the oatmeal some crunch, adding good textural contrast to the creamy oatmeal.


Oh and don’t worry, this is not actually what my home and breakfast looked like today (or ever!). It was all set up specifically for the oatmeal images. I so very much enjoy photographing food! Today my kitchen counter is actually covered in plastic, as I was mudding the holes on the walls in preparation to install a subway-tile back-splash. I’m very much hoping to get everything done this weekend, but we will see. It’s not like I’ve ever installed a back-splash before! Wish me luck!


Tomorrow is Saturday and I’m hoping that at least some of you get to sleep in a little, followed by a nutritious and hearty breakfast. This oatmeal is delicious and SO quick and easy to make. Pair it up with some warm and freshly buttered toast and your taste buds will be thanking you! Well, what are you waiting for!?


Berry Merry Oatmeal
Serves 1
A delicious spin on a traditional breakfast!
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  1. 1/2 cup quick oats
  2. 3 tsp. strawberry flavored cornstarch (maizena brand)
  3. 1 pinch of salt
  4. 1 pinch of cinnamon
  5. 1 cup water (cold)
  6. 1/2 tsp. vanilla extract
  7. 1/2 cup fresh or frozen blueberries
  8. honey to taste
  9. milk to taste
  10. pecans, blueberries, and unsweetened shredded coconut as toppings
  1. Combine the first seven ingredients in a cereal bowl. Stir until the constarch has completely dissolved.
  2. Microwave on high for four minutes. Keep a close watch and pause the microwave occasionally to prevent the oatmeal from overflowing.
  3. Sweeten with honey, add preferred amount of milk, and top with unsweetened coconut, pecans and more blueberries.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Eggnog French Toast with Roasted Coconut and Almonds


Hello my lovely readers! I hope everyone has had a fantastic weekend! I had fun working on a new recipe yesterday, and would love to share it with you! 


Winnipeg has been having such a beautiful and mild winter. Like seriously it’s December and we’ve been having above 0 temperatures during the day, and a lot of the snow has melted. I’m definitely not complaining! 


All the festive things have started up. Our Christmas tree is up, my students are playing Christmas music, people are sending their love through cards, there are pretty lights everywhere, I sense a spirit of generosity, our windows have different frozen patterns on them in the mornings, we have enjoyed walks through the sometimes soft and sometimes crunchy snow, Christmas concerts are happening, and… oh right! EGGNOG! We can’t forget about the delicious, creamy, and smooth eggnog! Which brings us back to the recipe I was going to tell you about! And don’t worry, it was approved by my taste tester (aka my husband). 


In the past I found an eggnog cookie recipe on pinterest, which I really enjoyed, so I decided to try and make an eggnog french toast, just in time for your Christmas brunch! Of course you’ll be in your cozy pajamas, perhaps while listening to some Christmas music, or while watching your favorite Christmas movie with your loved ones! Right? Or maybe not. But seriously, what are some of your Christmas traditions? Please do share! I’ve been asking myself what kind of traditions I want my little family to continue or start. Do you plan for traditions? Do traditions evolve on their own? Any ideas or advice?


This eggnog french toast is really simple to make. You’ll just need some whole-wheat sliced bread, eggs, some Christmas spices, eggnog, of course, coconut oil, almonds, shredded coconut, maple flavoured syrup, bananas, and coconut whipped-cream. 


Begin by whisking 4 eggs, along with 1/3 cup of eggnog, and a pinch of each: salt, black ground pepper, and cinnamon. Next, melt 1 teaspoon of coconut oil in a non-stick pan, heated on medium, and roast 5 tablespoons of sliced almonds, and 5 tablespoons of shredded coconut until golden brown. Let this mixture cool off. 


While the above mixture is cooling, start making the french toast. Heat a large non-stick pan on medium heat. Add coconut oil as needed. Empty the egg mixture into a plate and dip the first slice of bread into the egg mixture, flipping it so that it soaks up some of the mixture on both sides. Then fry it in the pan until it’s golden brown on both sides, and the toast feels spongy and springs back slowly when pressed. Repeat this process with the rest of the bread. 


Now all that’s left to do is slice up some bananas, get your coconut whipped-cream ready, warm up some maple syrup in a small pot (to which I decided to add a pinch of cinnamon, cloves, and all spice), and don’t forget your roasted almonds and coconut!

Time to assemble (if you can wait!) your brunch! You may try stacking in the following order: french toast, whipped-cream, french toast, bananas, whipped-cream, roasted almond-coconut mixture, and warm syrup. OK! Dig in already!! If you want to add MORE sweetness, definitely consider drinking some cold eggnog with it! 


May you all experience God’s love, peace, and joy this Christmas season! Cheers!!! 🙂  -Erika

Eggnog French Toast with Roasted Coconut and Almonds
Serves 4
Delicious Christmas brunch!
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  1. 4 eggs
  2. 1/3 cup eggnog
  3. pinch of each: salt, pepper, cinnamon
  4. 7-8 slices of whole wheat bread
  5. 5 tbsp sliced almonds
  6. 5 tbsp shredded coconut
  7. 1 tsp coconut oil (and more as needed)
  8. 3 bananas
  9. Gay Lea Coconut Whipped Cream
  10. 2 cups maple-flavoured syrup
  11. A pinch of each: cinnamon, cloves, all spice
  1. Begin by whisking 4 eggs, along with 1/3 cup of eggnog, and a pinch of each: salt, black ground pepper, and cinnamon.
  2. Next, melt 1 teaspoon of coconut oil in a non-stick pan, heated on medium heat. Add 5 tablespoons of each, sliced almonds, and shredded coconut and roast, stirring constantly, until golden brown. Set mixture aside and allow to cool off.
  3. To make the eggnog french toast, heat a large non-stick pan on medium heat. Add coconut oil as needed. Empty the egg mixture into a plate, and dip a slice of bread into the mixture, flipping it so that it soaks up some of the liquids on both sides. Add to the pre-heated pan. Fry until golden brown on both sides, and the toast feels spongy and springs back slowly when pressed. Repeat this process with the rest of the bread.
  4. In a small pot, warm up the maple-flavoured syrup, and add a pinch of cinnamon, cloves, and all spice. While the syrup is warming up, cut the bananas into slices.
  5. Assemble in the following order: french toast, whipped-cream, french toast, sliced bananas, whipped-cream, roasted almond-coconut mixture, and warm syrup.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Sunny Side Up Quesadilla


You guys! I have a quick recipe to share with you and I’m pretty excited about it! I recently made this meal for myself without the intention of making it into a blog post. But then it turned out to be so delicious, that I decided I had to share it with you!


Do you have a ripe avocado lying around and are you trying to make sure you eat as many fresh cherry tomatoes as you can before the gardens have done their job for this year? Well I just brought you the perfect solution: The Sunny Side Up Quesadilla!! 


This recipe is seriously easy to make. You get to re-use the same pan for the whole process (fewer dishes!! YAY!!), and since it has melted cheese in it, I would go as far as to say that this recipe could be considered a comfort food (not to mention the health benefits avocado, onions, and tomatoes offer). AND you can totally eat this for brunch, lunch or supper. See, the options are endless! 


Now, you’re lucky that the weekend is coming up right away, which will give you all the time to get into the kitchen and make this sunny recipe! 😉 May it fill your stomach with joy and bring some sunshine into your home! Leave a comment below and let me know what you think about the quesadilla-egg combination. And please do share this recipe! Have a great weekend everyone!


Sunny Side Up Quesadilla
Serves 1
An easy way to turn a traditional quesadilla into a delightful brunch!
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  1. 2 corn tortillas
  2. 1/3 cup grated marbled-cheese
  3. 1/2 avocado
  4. 1/2 small onion
  5. 2 tsp. margarine (or butter)
  6. 1 egg
  7. salt and pepper
  8. 2-3 tbsp. chunky salsa
  9. 5-8 assorted cherry tomatoes
  1. Place tortilla in a preheated non-stick pan, over medium-high heat. Sprinkle with cheese and top with second tortilla. Fry until cheese is melted and place on a plate.
  2. Cut onion into 1/4 inch thick slices and throw into the same pan along with 1 teaspoon margarine. Fry until browned. Set aside in a bowl.
  3. While the onions are frying, mash half an avocado with a fork, and cut cherry tomatoes in half.
  4. Add another teaspoon of margarine to the pan. Crack an egg into it, frying it sunny side up until the egg white is completely cooked through. Add salt and pepper to taste.
  5. To assemble the quesadilla, spread the mashed avocado on the warm quesadilla, top it with the fried onions, the egg, the salsa, and finally the cherry tomatoes. Enjoy!
Sweet Blooming Roots http://www.sweetbloomingroots.com/