Sister-In-Law Vancouver Sun Run

April 21, 2015

This past weekend I ran my first ever!!! race – the Vancouver Sun Run. It’s a big tradition for Vancouver, being Canada’s largest road race.

At the beginning of the year my sister in law Tara asked if I wanted to run it with our other sister in law Val (to-be!) and my other soon-to-be sister in law Erin (Adam’s sister). I’ve never ran any races, but have run on my own before on and off – as in, I’ll get into a rhythm of running, then stop for a month or two. So when I purchased my entry fee I knew I had to actually run and not stop practicing. 

I was excited to be a part of it, having never done anything that big before – there were approximately 40,000 participants in the Sun Run this year. It’s definitely fun once you’re down there, lots of people walking around all the closed streets. It’s pretty awesome to be running in downtown Vancouver, and then run over two main bridges, the Burrard St Bride and the Cambie St. Bridge – Although going up the bridge was a whole different story. Actually, the ascend to the first bridge was a struggle haha, as I usually run on pretty flat areas. I joked with Tara that she had to push me up the hill (which she almost did ;) )

We woke up at 6am to have breakfast and head downtown via the sky train. The race has waves of starts, with the elites first. We were down there early to check a bag for the courier at the end of the race, so we ended up waiting around for a while. Our wave didn’t leave til about 9:30, so it was a good three and a half hours of waiting before actually running.

Having never run a race, and starting with a 10k (almost an 11 when you add in the hills etc) i’m pretty happy with myself. We ran it in  about an hour 10 minutes. There are so many people running that you do a lot of people dodging – and we all wanted to stick together – it wasn’t a real ‘race’ – more for fun. 

The only downside was after the race we went to have lunch, and when i got home later that day i felt quite sick, and ended up with food poisoning – not so good. I’m just happy it was after the race, and not before. I’ve only had food poisoning a couple of times before and it sucks. needless to say i was in bed most of sunday and all of monday, having to stay home from work. thankfully i felt better enough to eat some plain white toast and broth monday night after not being able to keep anything down whatsoever sunday night/monday morning. i went to work today, still not feeling 100% but felt that i had better go in. moral of the story – stick to post-race celebratory drinks, not green salads + chicken. 

it was a great weekend – and i’d definitely do the Vancouver Sun Run again!


yup – we even had matching jackets


post race!


Breakfast, Waffles, Wheat Free

Gluten-Free blender waffles

March 25, 2015



apparently it’s international waffle day – it also happens to be waffle wednesday. i’d like to say i totally planned this post, but i really had no idea it was such a big day for waffles. 

over spring break i indulged in the fact that i could make myself an actual breakfast. i hate to admit that i am a horrible breakfast person during the week. most days i won’t eat breakfast (horrible, i know). but for some reason i’m just not hungry first thing in the morning. when i do eat its usually a banana while looking over the schedule for the day (i’m an on-call teacher, so i’m in a new classroom everyday). on the weekends i’ll make a big breakfast/brunch. 

sure i could wake up earlier and make breakfast, but i cherish my extra 20 minutes of sleep. i’m the person who hits the snooze button once or twice, only because i set my alarm 10 minutes before i actually need to be awake, but i like the pre-wake up call before the wake up call. 

on mornings when i’m not running out the door i’ll take the extra few minutes to make a green smoothie (try this recipe herehere & here). i don’t eat a lot of cereal, and if i do it’s usually plain rice krispies with almond milk and cinnamon. another favourite is oatmeal on the go – either overnight oats, or oats & cinnamon.


one of my new favourite go-to’s is this blender waffle recipe. i used to use my food processor to make the waffles, but i recently found that my blender makes even better oat flour than the processor does. then i just tossed in the rest of the ingredients and blend it together. one of my instagram followers asked if i could share the recipe – and to be honest i actually never measure anything for these waffles. i’m more of a recipe-by-feel, or sight, type. i’ll throw in the oats, as much as i think, then add in a banana, some eggs and then a splash of milk. this time, i decided to throw it in, then take it out and measure it so i could post the recipe.


the waffles turn out great, with no butter or sugar added. they last a few days in the fridge, and you can definitely make a batch and freeze them for later. 

Gluten-Free Blender Waffles
Yields 4
perfect waffles made in a blender without gluten or sugar.
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  1. 2 cups rolled oats (make sure gluten-free if you have a severe allergy)
  2. 1 ripe banana
  3. 1/2 cup non-dairy milk (i used unsweetened coconut milk or unsweetened almond milk, both are great)
  4. 2 eggs
  1. in a high powered blender (or food processor), pulse the oats into a flour for 1-2 minutes.
  2. add in the banana, almond milk and eggs. blend on low, and increase speed until well blended.
  3. you can add in cinnamon, or berries to the batter if you like.
  4. pre-heat your waffle iron as per the instructions, and grease with coconut oil or other cooking spray.
  5. cook for 3-4 minutes, until cooked through. you'll want to make sure its cooked through otherwise it may stick to the griddle. I have a flip-waffle maker and i like to cook them for 4 minutes for a crispier waffle.
  6. top with your favourite toppings.
  1. I like to add frozen blueberries to the mix. Instead of syrup, i'll warm up frozen mixed berries. topping with a smear of peanut butter or other nut butter is also delicious.
  2. if the batter is too thick, which the oats might soak up the liquid, simply add in more milk.
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blender waffles bakeaholic


gluten-free jam & almond thumbprints

March 20, 2015



today is the first day of spring! while its raining outside, we’ve been pretty lucky to have an incredibly warm february and march so far. its also the last weekend of spring break – which is bittersweet. our school district had a super early spring break this year. i had tons of plans for spring break, but i feel like i got only half the amount of things done – though i’m sure adam would say otherwise. i am notorious for over-planning and wanting to get a lot done in a short time. however, after two weeks off i’m still so surprised at how much more i would like to do! 

among other things, the spring break checklist included painting (which i got about half the living room done, adam hates painting), wedding meetings (got our gift registry done!), wedding invitations (just picked them up from the printers!!!!!) and a bridesmaid get together that was tons of fun. now i just have to print off 95 addressed envelopes and stuff them!

i also decided now would be as good a time as any to start yoga. i had wanted to join a while ago, but most classes are during the day when im at work – and i tutor after work three days a week. so with two weeks off i joined a studio just up the street and scheduled all morning classes. it was awesome to wake up and go to a class, starting off the day with a limber stretched-out feeling. im definitely going to miss the morning stretch session, but i’ll hopefuly continue with some night classes when i start work again next week. i bought an unlimited month membership so I’m hoping to keep it up. it’s amazing how much you can notice after even only a few classes how much looser you feel, even while running i can feel it. do you do yoga?? what’s your favourite type? already i can tell i have a few favourite teachers.


i’m hoping spring weather is just around the corner and that more sun is in the future. while you wait, you can bake these sunny jamp thumbprints – made gluten free (use gluten-free oats) with almond flour for a buttery nest full of all natural jam of your favourite flavour. 


gluten-free jam & almond thumbprints
gluten-free shortbread-like cookies with a nest of your favourite jam in the center.
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  1. 1 cup almond flour / meal
  2. 1 1/2 cups rolled oats
  3. 1/2 tbsp corn starch
  4. 1 tsp baking powder
  5. 5 tbsp butter, room temperature or coconut oil
  6. 1 egg
  7. 1/2 tbs. almond milk.
  8. 1/4 cup sliced almonds
  9. Raspberry Jam or other favourite Jam
  1. Set the oven to 350°F
  2. Line a baking sheet with baking paper.
  3. In a high-speed mixer/food processor blend together the oats and almond meal/flour until you have a coarse flour.
  4. Add the rest of the dry ingredients to oat flour and mix to combine.
  5. Add the butter, almond milk and egg to the blender/food processor.
  6. Mix until the dough comes together.
  7. Scoop out about 15 portions of the dough using cookie-scoop/spoon and roll them between your hands into balls.
  8. Roll into the sliced almonds, and flatten slightly with your hand. Press thump in centre to create 'nest' for the jam.
  9. Place them on the baking sheet. Fill the center with 1-2 teaspoons of jam.
  10. Bake for 12-14 minutes.
  11. Let cool slightly before moving them to a wire rack.
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