pumpkin pie ONOs

Originally I had only planned five recipes for ONO week, but on a whim I tried out another recipe that turned out so well, I just had to include it! Although it isn’t pumpkin season, I personally love pumpkin anything, any time of year (you may remember this from my pumpkin pie recipe). So if you’re a lover of pumpkin, as I am, this one is a must try!


1/3 cup oats

3 Tbsp pumpkin puree

1 Tbsp ground flax

1/4 tsp vanilla extract

1/2 tsp pumpkin pie spice

2/3 cup coconut milk

1 Tbsp pecans

coconut whipped cream (optional)


Add oats, pumpkin puree, flax, maple vanilla, pumpkin pie spice and milk to mason jar. Stir well until thoroughly mixed, and refrigerate overnight. Top with a small swirl of coconut whipped cream (if so desired) and pecans in the am and enjoy!



chocolate covered strawberry ONOs




If you’re a lover of chocolate, here’s your excuse to eat it for breakfast! And really, what better way to start off the morning than with the delicious flavours of chocolate and strawberries?!




1/3 cup quick oats

1 Tbsp chia seeds

1 Tbsp cocoa powder

1/2 tsp maple syrup

2/3 cup almond milk

1/2 cup (or more) strawberries

shaved dark chocolate


Add oats, chia seeds, cocoa powder, maple syrup and almond milk to mason jar and stir well until thoroughly mixed. Top off with strawberries and refrigerate overnight. Sprinkle with some shaved dark chocolate in the am and enjoy!


cocoberry ONOs


Introducing ONO recipe #4, a delicious combo of coconut and berries! Including berries, which are rich in vitamin C, helps in the absorption of the non-heme iron found in oatmeal, and adding coconut is a good way to incorporate healthy fats and protein. In this recipe I’ve used pre-cut frozen berries, but fresh berries will work just as well!





1/3 cup quick oats

1 Tbsp chia seeds

1 Tbsp shredded, unsweetened coconut

1/2 tsp maple syrup

2/3 cup coconut milk

1/2 cup (or more) strawberries and blueberries (or any combination of berries)


Add oats, chia seeds, coconut, maple syrup and coconut milk to mason jar and stir well until thoroughly mixed. Add strawberries and blueberries and refrigerate overnight. Sprinkle with some additional shredded coconut in the am if desired! Enjoy!


banana split ONOs

The banana split – such a wonderful combination of some amazing flavours, so why not enjoy this combo for breakfast?! Although this is clearly a “healthified” version, the flavour combination is pretty impressive!


1/3 cup quick oats

1 Tbsp ground flax

1/2 Tbsp peanut butter

2/3 cup almond milk

1/2 cup (or more) strawberries

1/2 sliced banana

coconut whipped cream

shredded dark chocolate


Add oats, flax, peanut butter and milk to mason jar and stir well until thoroughly mixed. Top with strawberries and banana and refrigerate overnight. Add a small swirl of whipped cream and shaved dark chocolate in the morning and enjoy!



salmon and winter veg salad with avocado dressing

Salads often get a bad rep and to be honest, this makes me a little sad, because they can be oh so good! This is a salad I’ve tried a number of times, a few different ways, and I’ve finally found a recipe worthy of sharing. It can still be adapted to your preference, whether you change out one veggie for another, or top the salad with chicken rather than fish. It’s pretty basic, and easy to throw together. Oh, and also quite delicious!

So if you’re willing to try, grab some winter veggies and some protein, and follow along! You won’t be disappointed!


2 large sweet potatoes chopped

1 lb Brussels sprouts, hulled and halved

1 lb red beets, chopped

2 Tbsp olive oil

2 tsp dried oregano

salt and pepper (to taste)

300g portion of salmon

mixed greens (I used spring mix)

200g soft goat cheese

1/2 cup raw pumpkin seeds

Avocado Dressing:

1 avocado

1 small garlic clove (if you don’t love garlic you could use less)

Juice from 1 lime

1/4 cup olive oil

salt and pepper to taste



Preheat oven to 400ºF/200ºC

In a large bowl, mix sweet potato, Brussels sprouts, beets, oregano, olive oil and salt and pepper and mix until vegetables are coated evenly. Pour vegetable mixture onto a baking sheet and spread evenly. Roast for 40 minutes.

Meanwhile, sprinkle salmon with salt and pepper, and bake on a baking sheet for approximately 15 minutes, or until salmon flakes easily with a fork. (This can be added to the oven at the 25 minute mark while cooking the vegetables)

To prepare the dressing, place avocado, garlic, lime juice, olive oil, salt and pepper into a food processor and blend until creamy.

This salad can be plated individually, or put all together in a large bowl. Sprinkle goat cheese overtop of greens, and add vegetables and salmon on top while they are still warm. Drizzle with dressing and sprinkle with raw pumpkin seeds.

Serves 4

Let me know what you think if you try it out. It’s definitely one of my favs!




a special time

These past nine months (plus some) have been a transition for Brent and I. We’ve spent endless hours prepping and getting ready for our little guy’s arrival. We’ve discussed how things will change, and how we’re looking forward to a new life, yet we’ve also shared in the excitement of how this little guy will become a new part of the life we’ve already created. We look forward to bringing the little guy along on our weekly visits to the Farmer’s Market, to sitting outside with him on the deck enjoying the beautiful sunsets, and bringing him along on our many adventures.

In the beginning, nine months seemed like such a long time away; however, it really has flown by (even though I’ve technically passed the nine month mark)! We were both more than happy to take a moment to enjoy this short flash of time in our lives known as pregnancy, and to document our excitement about the new life we had created.

We have known Tara, owner of Teee Photography for a number of years now, and she’s taken our family photos before, so it was a natural choice to have her document such an important part of our lives. Tara did an incredible job, and we can’t thank her enough!

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