Lattice Top Strawberry Rhubarb Pie

SO I MADE this pie for Easter. Yup you heard that right – I’ve been sitting on these photos and this post since April. I’ve really been that busy. But the good news is that finding rhubarb was a bit of a chance back in the Spring (Whole Foods for the win!) but in the heat of summer this pie could not be more seasonally appropriate – extra points for you if you go and pick the strawberries yourself!


For some reason or another I’d been fixated on making a pie from scratch for a while now. My mom and I had done it a few times with success but every time I mention wanting to make the crust people’s eyes widen, get really serious and they give me a warning, “it’s really hard to make pie dough you know?”. Now, my mom and I are no Martha’s in the kitchen – I mean, we’re pretty okay but I wouldn’t say extraordinary ya know? I let these remarks intimidate me and since my usual partner in pie-dough crime was 3000KM away, I called in some reinforcements. Special thanks to Tiff who is always up for a challenge and also proved to be a fabulous hand model and pie-dough-maker too (see photos).

I found this article online and hung by her every word. She made 7 pies to uncover all the secrets to making the best pie. I’d trust her with my life at this point. That’s the recipe I followed for the dough.

Strawberry Rhubarb Pie Filling

Next step was to make the filling. I will have to admit that I don’t remember the recipe I used for this so you’re on your own for this one. The good news (well sorta) is that I didn’t particularly find this recipe out-standing. In fact my pie-filling was quite runny. My boyfriend’s family didn’t seem to mind but I still think they were just being polite. If you have a great Strawberry Rhubarb Pie recipe I want to hear it!

Step 3- Roll Out Dough

Then came the fun part! Making the lattice-top. I swear the actual pie was really for my boyfriend – making the lattice top – for some reason that’s the part of the whole pie experience I looked forward to (and enjoyed) most. I can’t explain the thing that fulfill me.

How To Make A Lattice Top Pie

Making the lattice top was pretty easy. I used this awesome post that has way better step-by-step photos than I’ve got here. I suggest you follow her directions.

Strawberry Rhubarb Pie

And Voila! There you have it. A strawberry rhubarb pie made entirely from scratch. I have to admit I was even pretty impressed with it’s counter appeal.

Ps. It’s my half-birthday today. 25.5 Whoa! I should have some pie to celebrate…



Breakfast Time Machine // LITTLE LESSY

CONFESSION. THE LAST thing I think about at night before falling asleep isn’t my family, my goals or my boyfriend (sorry). It isn’t spent reflecting on what I accomplished that day or a mental run-through of what needs to happen the next. Nope. The last thing I think about before I slip into a sweet, sweet slumber is… what do I get to eat for breakfast? 

And these days I’ve been hitting the hay happily salivating over the promise of another (for the 4th time in a week) delicious stack of pancakes to wake up to in the morn.

But not just regular pancakes.

And not the kind that leaves you in a sugary-carbo-loaded induced food coma either.

Nope – these guys pack some serious nutritious punch hitting on all the important food groups to complete a meal: healthy carbs, protein, and maple syrup (ya I’ve decided the sweet stuff deserves to be a food group of its own…disclaimer: not scientifically proven that maple syrup is healthy but I like to tell myself that. Come on, it’s natural!).

Healthy Oatmeal Banana Pancakes

And the best part about these pancakes is that they are a cinch to whip up so you don’t even have to wait til Sunday to make them. I first stumbled across the recipe via Lexy of Proper Pinwheel – who got the recipe from the instagram account of @megeatswhole.

Since I have a small addiction to making otherwise unhealthy foods healthy, giving this a go was a no brainer. Besides all the ingredients were items I’d otherwise eat for breakfast, and were already standing at attention waiting for me in my kitchen.

Ready for the recipe? 1 mashed banana + 2 eggs + 1/4 c of oats + a dash of cinnamon. Mix. Cook like a pancake. Top like a pancake. Smash against face.

The recipe only makes 3 pancakes so it’s good for 1 person. I doubled it for Daniel and I to enjoy but since that guy is a bottomless pit I think next time I’d quadruple it for him.

Since trying to stick to a mostly gluten and dairy free diet I’ve been experiencing some serious pancake-withdrawal so I’m pretty stoked to have this recipe in my life.

If you make them let me know what you think!



Breakfast In Bed

IF VANCOUVER RAIN is good for one thing, it’s an excuse to stay in bed all day. And if you’re going to spend the day in bed (or at least the better half the day) at some point you’re going to have to eat. And eating in bed, I’ve decided, doesn’t happen nearly enough. I’m actually not sure I’ve ever really experienced a true breakfast in bed aside from maybe the occasional bowl of cheerios. So on Saturday morning, I went for it.

Breakfast In Bed

[ Don’t be alarmed, I’m aware there is a boy making a cameo in that photo. There’s also 2 forks, 2 mugs and 2 servings of delicious food. That’s all Imma sayin’ for now :) ]

The worst part about going out for breakfast (aside from the fact that you actually have to leave your bed) is that you usually have to choose between sweet or savory. It’s like the hardest decision I ever have to make. Since I (mostly) classify myself as an adult, I usually stick to the egg option even though I secretly long for the sky-high stack. 

So, since I’m a true believer in sweet AND savory, I decided to do a sampling of both. It’s just logical if you ask me.

Kale, Mushroom and Feta Baked Eggs

Now, I wouldn’t normally experiment in the kitchen sans recipe when I’ve got a guest kicking around but I prayed to the culinary Gods that morning and went rogue. Sauteed kale, mushroom and onion. Layered it up in a ramekin with feta. Topped with two eggs and a sprinkling of Parmesan, rosemary and thyme. Salt ‘n Peppa-ed to taste, then popped it in the oven and voila! I wouldn’t say I perfected it yet but there weren’t any complaints either.

French Toast Muffins

For our sweet treat I made French Toast muffins, with a recipe courtesy of Erica’s Sweet Tooth. They were prettttty delish and I’d definitely recommend them. They are going to be a new go-to for me when I’m hosting brunch. What’s great about them is that you can do a lot of the work the day prior and then just pop them in the oven when guests arrive. Also, they’re all ready at the same time so you don’t have to worry about things getting cold when serving multiple peeps. I’ve got the leftovers chilling (literally) in my freezer so I’m hoping they reheat well. I’ll have to report back!