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“Guess who’s back, back again…..”. Sorry for the obscure 2002 Eminem reference. Every time I hear “I’m back!” that song pops into my head. Anyway, more about being back in another post!

Today is my favourite holiday of the year…Canada Day!!! For as long as I can remember I’ve enjoyed celebrating Canada Day more than any other holiday throughout the year. When I was younger my parents hosted a Canada Day party at our house, then I got older there were the big festival concerts to partake in, street dances, and general shenanigans.  This year we can’t stray from home since Josh is on call but at least it’s a beautiful day and I can get caught up on school work!


Started off the day with a coffee and then headed out for what I dubbed the “Canada Day 5 k”…but then fell short by 1 km. I am like Goldie Locks when it comes to running, it can’t be too cold, it can’t be too hot, it has to be juuuuust right. Today was definitely in the too hot category. So I settled for 4 k and as a bonus this was my best time of the year. Followed it up with a 10 minute stretch out on my shaded deck (I love following the Stretch 10 class from Chalene Johnson’s TurboFire program after running) and then it was time to figure out what to make for breakfast. I had planned on making a fancy breakfast to eat out on the deck but after roasting outside on my run my ambition was a little low so I went with my latest favourite pancakes (see below for recipe) and some GT’s kombucha for some probiotic goodness.





Now it’s time to get some school work done and then enjoy the rest of the day off with a BBQ  and a walk with the pup 🙂


Chocolate Chip Oatmeal Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
These vegan oatmeal chocolate chip pancakes are my favourite go-to recipe for after long weekend runs. They are so quick and easy to throw together that it's hard not to make them on a daily basis.
  • 1 very ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tbsp of ground flax seed + 2 Tbsp)
  • pinch salt
  • ½ teaspoon vanilla extract
  • 1 Tablespoon almond butter (or peanut butter!)
  • 1 Tablespoon coconut oil
  • 3 Tablespoons almond milk
  • ½ cup rolled oats (or gluten free oats)
  • ¼ cup whole wheat or unbleached flour (I use buckwheat flour to make them gluten free)
  • 3 Tablespoons semisweet chocolate chips (non-dairy for vegan or dairy allergy, I use Enjoy Life brand)
  1. Preheat a skillet to medium heat or about 300-325 degrees.
  2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
  3. Mash your very ripe banana with baking powder.
  4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant ¼ cup measurements onto lightly greased griddle.
  8. Cook for 2-4 minutes on each side - until golden brown.
  9. Serve plain or with a small drizzle of maple syrup.

Now I’m off to get cleaned up and listen to this week’s school lectures out on the deck while enjoying the nice weather! Planning on doing some meal prep for the next couple days later on so that I can cruise through the rest of the week before heading to Mud Hero this weekend in Halifax.