Five Things Friday: Girl Boss Edition

Good Morning internet friends! &TGIF

We made it through another week! Funny how the time flies when you enjoy what you do. I recently started a new job back in December with the local Ford dealership doing marketing. I am totally enjoying it. So cliché but it doesn’t even feel like “work.” It is also nice having a set 8-5/mon-fri schedule. Before I started here I was working 2 jobs, starting usually at 8am and then sometimes not finishing until 1am. Yikes.

With all this free time on my hands I have started taking my DIY projects to the next level. A few weeks back I built myself a blanket ladder, I also made a second one thinking that if I could sell that blanket for what it cost to make the both of them, mine would be free! Little did I know that this little game plan of mine would snow ball into a full-blown custom furniture building side business. Girl Boss in full effect.

So here I am, back at square one. Starting work at 8am and then finishing up in my workshop around 12 am. And I wouldn’t change a thing. Find what you love to do and it won’t seem like a job!


Toast squared. Banana w/ almond butter + cinnamon and avocado w/ cracked pepper + sea salt. I cannot get enough of avo toast lately. I literally eat it every day at lunch.

Avocado & Banana Toast

Protein PB banana bread. You can find ze recipe HERE. I warm it up and top it with a scoop of so delicious coconut milk ice cream for dessert. Soooooo good.

Protein Peanut Butter Banana Bread

Homemade pizza + greek salad. I used a whole wheat pita and topped it with mariara, chicken, broccoli, peppers and cheese. All the cheese. Baked till’ crispy perfection. Topped with hot sauce.

Oat Flour Pizza Crust

Healthy cookie dough milkshake. Sometimes I add oats in this and have it for breakfast. Don’t judge me. You can find the recipe for this HERE.

Healthy Cookie Dough Milkshake

Peanut butter & jam waffle sandwich. Waffles are still making a weekly appearance. {4-5 times a week}

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Pallet storage crates. I’m obsessed with these little buggers. Totes’ adorable.

DIY Rustic Storage Crate

This chippy paint rustic frame. If you follow me on instagram, you probably had a good chuckle over this already.

DIY Rustic Picture Frame

Cute sharpie mugs that you’ve probably all pinned 2 or 3 times.

DIY Sharpie Mugs

My absolute favorite.. Rustic rolling storage cart. Love love love how the pop of teal turned out.


Chalkboard top coffee table. Again with the pop of teal. Cause I love it so darn much!!!


You can see my project page at or follow me on pinterest!


1. Save enough money to attend BLEND. PS – who has already bought tickets?!

2. Get back into gym routine. Been slacking, I miss running!

3. Attend a yoga class once a week. I really miss this and my body craves a good stretch.

4. Try one new recipe a week. Do you have any suggestions for me?!

5. Read every night before bed. No more screens!

I need suggestions for books + eats!! What are your current faves?





Protein Peanut Butter Banana Bread

Sometimes I see recipes that say, “the BEST” in the title. And I’m like, that’s a pretty bold statement. While I truly wanted to put it in the title of this recipe, I will just let you be the judge. Last week my good friends over at Flapjacked sent me some samples to try! I just LOVE getting snail mail. {Especially when it comes in the form of food.}

Protein Banana Bread

What I love about this mix:

- everything.

No but for reals. This stuff is great! High in protein, low sugar content and SUPER EASY to cook with. All you do is add a 1 to 1 ratio of mix to water, stir + cook. Great for people who are pressed for time in the morning OR for those to never seem to get the perfect protein pancake. For those of you who like a little adventure, this mix also works great for baking!

Protein Peanut Butter Banana Bread

Makes Two Mini Loaves

1 cup of Flapjacked Banana Hazelnut protein pancake mix
1 cup spelt flour
1 whole egg
1/2 cup vanilla almond milk
2 extra ripe bananas
1 tsp vanilla
1 tsp baking powder
1/4 tsp baking soda
1/4 cup coconut sugar
dash of sea salt
2 tbsp peanut butter (optional but not really UNLESS you have an allergy)
2 tbsp oats (optional)

Preheat oven to 350. Place all ingredients excluding the peanut butter and oats into a blender. Pour into greased loaf pans. Top each loaf with 1 tbsp of peanut butter and oats. Bake for 30 minutes.

This Peanut Butter Banana Protein Bread is so soft, light and fluffy with the perfect amount of sweetness.



Please note that while Flapjacked sent me these samples to try at no charge, I was not compensated for my time and all opinions expressed are strictly my own!


Had to redraw from Canadian IP’s.. company could not ship to US addresses. 

Congratulations to Kaila! You have been randomly drawn for the NCN prize pack!

THANK-YOU to everyone who entered. More giveaways comin’ your way in the future.


Stop focusing on what you eat and start living your LIFE.

Eating Disorder Recovery

Good Morning Friends!

It’s been quite a while since I’ve posted on the subject of eating disorders. If you have been following me for a while than you are most likely aware of my struggles. However, if you are new to my blog here are some posts that will catch you up with my story:

How I started to overcome my ED

I use to want to be skinny

Life after an ED

It recently occurred to me that I have absolutely zero “food police” thoughts anymore. I am fortunate in that my body tends to crave healthier foods but I would be lying if I said I don’t use full fat cream and sugar free syrup in my coffee everyday. And that sometimes I go to Menchie’s twice a week. And that last Friday we had take-out pizza.

Some of you may be thinking, “, that sounds like a normal week to me.” And you are absolutely right! But for those who struggle with food freedom, a week like that would be enough to drive someone crazy with regret.

I get it, I really do. I know what it feels like to experience a binge episode. I know what it feels like to over exert yourself in the gym to try and make up for what you ate on the weekend. I know what it feels like to constantly be thinking about your next meal. So when I write on this subject, I want you to trust that I have gone through the same struggles.

I began reflecting on what has changed from then up until now and it was that I began living my OWN life. Not the life that I thought would impress people. The life that made me, Tatum, happy. I changed jobs three times until I found one that I didn’t dread going to every day and that recognized me for my hard word. I ate what I want, when I felt like it. I took a break from blogging and instagram. I started up a small business creating furniture and home accents {being creative is something I have always had a passion for}.

No one cares if you ate a salad for lunch. No one cares if you wear a size X jeans. And no one cares how many yoga classes you went to this week. Let’s face it, we live in a very selfish world and people only care about themselves. Don’t waste any more times doing things that you think will please others, but don’t please yourself.

Stop focusing on what you eat and start living your life.

Today I am linking up with one of my favorite bloggers, Amanda @ Running With Spoons. Head over to her blog to see what others are Thinking Out Loud.




{Healthier} Cookie Dough Milkshake

Healthier Cookie Dough Milk shake

 Welcome to the most mis-leading recipe post, ever.  You may have already noticed that that is in fact cereal topped on my milkshake.. Allow me to explain. You see, I needed a little pick me up before making this smoothie so I decided to munch on a cookie not realizing that there were only two cookies left. As you will read below, this recipe requires TWO whole wheat chocolate chip cookies. 

Hakuna Matata. I topped it with love grown power o’s. It’s not cookie chunks, but it worked. For those of you that don’t follow me on instagram {you really should} click HERE to see the picture I posted from the other evening.. that actually had cookie crumbles.

Healthier Cookie Dough Milk shake  

So aside from the edible oil product {cool whip}, you could definitely call this cookie dough milkshake healthy. And you can definitely omit the cool whip, but it will take away from the creaminess that really makes it second best to Dairy Queen. I didn’t actually look on the cool whip container to see if it contained dairy products - is cool whip vegan? 

That was a joke.


As always, I used North Coast Naturals 100% iso-whey in this recipe. If you are wanting to try some of this product yourself click HERE to enter in my give-away for your chance to win a HUGE prize pack. Contest closes Friday {January 23rd}. Happy smoothie-ing.

Healthier Cookie Dough Milkshake
Healthier cookie dough milkshake using frozen bananas and protein powder.
Write a review
Cook Time
2 min
Cook Time
2 min
  1. 1 large frozen banana
  2. 1 scoop vanilla protein powder
  3. 1/2 tbsp ground flax seed
  4. 1 tsp vanilla
  5. 2 tbsp fat free cool whip
  6. 1/2 cup unsweetened vanilla almond milk
  7. pinch of cinnamon
  8. pinch of salt
  9. 2 whole wheat chocolate chip cookies (see previous post)
  1. Place all ingredients in a blender except cookies and blend until smooth.
  2. Place in one of the cookies in blender and pulse a couple times, you want chunks of cookie to be left.
  3. Crumble up the second cookie on top.
  4. Face plant.
Eats From The Oil Patch

{Perfect} Protein Waffles + A GIVEAWAY

Protein Waffle Recipe

A collection of my favorite protein waffle recipes to suit a variety of dietary needs!

Grain Free Protein Waffle
1/2 scoop protein powder (I use North Coast Naturals Vanilla)
1 heaping tbsp coconut flour
1 tbsp of ground flax (I use North Coast Naturals Daily Cleanse)
1/2 tsp baking powder
1/3 cup liquid egg whites
1/2 tsp vanilla
1/2 banana, mashed
dash of sea salt + cinnamon

Blend all ingredients together and pour into greased & heated waffle maker.

Crispy Oat Waffle {gluten free}

3/4 cup oats
1 whole egg
2 tbsp – 1/4 cup almond milk
dash of cinnamon

Blend ingredients together and pour into heated waffle iron.

Fluffy Coconut Milk Waffle

1/4 cup oats
1 scoop protein powder
1 heaping tbsp light buckwheat flour (sub flour of choice, buckwheat makes it soft and fluffy)
1 whole egg
1/4 cup canned coconut milk

Blend and pour into heated waffle iron.

Protein Waffle Recipe

All of the above recipes feature supplements from North Coast Naturals. North Coast Naturals is a Canadian company that develops certified organic nutrition products. My favorite products from them are their fermented l-glutamine, ground flax seed with their whey protein remaining at the top of my list! I love their 100% whey isolate because of it’s lower sugar content, great taste and because it is easily digestible.

I only endorse products that I use and believe in myself and that is why I am giving you the chance to try North Coast Naturals out for yourself! Follow the directions below to be entered to win a prize pack of my favorite NCN items {whey isolate, daily cleanse and fermented l-glutamine}.


Comment on this post {worth 1 entry}
Pin this post {worth 2 entries}
Follow @eatsfromtheoilpatch on instagram {worth 2 entries}

In your comment tell me how many entries you have earned! Winner will be drawn next Friday.

Good Luck.


WIAW: Healthy Baking Edition

Happy Hump Day folks!

It’s that time of the week where we get to see what everyone’s putting in their pie holes. I mentioned in last weeks post that my WIAW’s will be a review of my weekly eats with recipe link-ups. I got a lot of positive feedback from readers saying they appreciated the meal inspiration so I am going to continue with this theme.

I just received some new appliances this week and have been testing them out with some serious baking! Here is a list of my current favorite healthy treats for WIAW: healthy baking edition.


1. Easy Peanut Butter Protein Muffins – Throw all the ingredients into a blender, pour into muffin pan + bake. Boom.

2. Chocolate Chunk Zucchini Bread –  It has a vegetable in the title so obviously it’s healthy. duh.

3. Vegan Oatmeal Chocolate Chip Cookies – Thick, chewy and delicious.

4. Chocolate Blueberry Quinoa Muffins – These muffins are jam packed with protein from greek yogurt + quinoa.

5. Skinny Double Chocolate Protein Muffins – I love having these with a scoop of vanilla ice cream for dessert or crumbled on top of a green smoothie for a filling snack.

For more healthy baking recipes and meal inspiration follow me on pinterest and instagram.

Have you purchased any cook books lately? Any recommendations? 



{High Protein} Quinoa Lasagna

Vegetarian High Protein Quinoa Lasagna

Today I am linking up with Annmarie from The Fit Foodie Mama for #MeatlessMonday. I am not a strict vegan or vegetarian, but I do incorporate a lot of vegan and vegetarian dishes into my diet.

I have lightened up an otherwise heavy dish by substituting half of the pasta noodles for zucchini noodles (zoodles), and subbing out ground beef with quinoa! Quinoa is a seed high in protein that also contains the essential amino acid lysine. Lysine aids in converting fatty acids to energy (weight maintenance) and helps in muscle building. I finished the dish of with a thin layer of grass-fed mild cheddar and a sprinkle of goat cheese, broiled for a few minutes to crispy perfection.

I apologize for these sub-par food photos but this recipe was just too good not to share!

Vegetarian High Protein Lasagna

High Protein Quinoa Lasagna
Serves 4
A classic comfort food made vegetarian and lightened up with half whole wheat noodles, half zucchini noodles and low fat ricotta cheese!
Write a review
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 cup of tomato sauce
  2. 1/4 cup water
  3. 1/2 red onion, chopped
  4. 2 cloves of garlic, minced
  5. 1 tbsp olive oil
  6. fresh basil
  7. salt + pepper
  8. 1/4 cup dry quinoa
  9. 3 whole wheat lasagna noodles (use rice noodles for GF)
  10. 1 zucchini, thinly peeled to resemble a lasagna noodle
  11. 1/2 green pepper, thinly sliced
  12. 6 tbsp light ricotta
  13. 2 tbsp goat cheese
  14. ~1/4 to 1/3 cup grass fed mild cheddar
  1. Preheat oven to 350.
  2. Heat oil up in a medium pot, add in garlic and onion and sautee until translucent.
  3. Add in tomato sauce, basil and salt + pepper. Bring to boil then reduce to simmer.
  4. Stir in quinoa and cover the pot. Simmer for at least 25 minutes.
  5. Cook lasagna noodles according to package.
  6. After sauce is finished simmering, spread 1/3 cup of the sauce over a baking dish. Layer noodles + 2 tbsp ricotta + green pepper + zoodles.
  7. Repeat x2 finishing off the top layer with zoodles + sauce + cheese. I like having the zoodles on top to get extra crispy.
  8. Bake at 350 for 35 minutes, broil for 2 minutes to get the top layer of cheese crispy.
Eats From The Oil Patch

Do you participate in #MeatlessMonday? What is your favourite meat free dish?


Whole Wheat Chocolate Chip Cookies {made with coconut oil}

VEGAN Whole Wheat Chocolate Chip Cookies

I am a totally baked goods person. Candy and chocolate, meh. Unless the chocolate is baked into something, then we’re talking. I’m probably baking in my kitchen twice a week. For those of you that aren’t good at math (like myself), that means I eat a sh*t load of baking. And if we’re being completely honest, my boyfriend hates my “healthy” baking (candy/sugar fiend). So that means I eat like, a lot of baked goods. To myself.

While I don’t mind the odd protein bar here and there, I am a firm believer in real food vs. processed. Which is why I don’t mind shovelling back a whole batch of cookies. “insert inspirational speech about moderation here”

These cookies are the first of two recipes. If you seen my post on instagram, then you know a healthy cookie blizzard is coming your way. Stay tuned for it this week!


Whole Wheat Chocolate Chip Cookies
Serves 10
{Healthier} Chocolate Chip cookies with whole wheat flour and coconut oil.
Write a review
Prep Time
5 min
Cook Time
9 min
Prep Time
5 min
Cook Time
9 min
  1. 1/2 cup melted coconut oil
  2. 1/3 cup coconut sugar + 1/4 cup baking stevia (sub sweetener of choice)
  3. 1 tbsp ground flax + 3 tbsp water OR 1 whole egg
  4. 1 tsp vanilla
  5. 2 cups whole wheat spelt flour (sub flour of choice)
  6. 1/2 tsp baking soda
  7. Pinch of salt
  1. Preheat oven to 350. Mix together flax, coconut oil, sugar and vanilla.
  2. Add in flour, soda and salt till just combined.
  3. Stir in chocolate chips.
  4. Bake for 9 minutes at 350.
Eats From The Oil Patch

I tried freezing some of these in order to try and stop myself from eating the whole batch.. only to find I absolutely love frozen baked goods.


WIAW: What I Ate This Week 01/06

I obviously had to start off the New Year & re-entrance back into the blogosphere by participating in my favorite link-up, What I Ate Wednesday. I’ve decided to follow in the steps of one of my favourite food bloggers {immaeatthat} and share with you my eats from the week. Because, if one day of eats is exciting to read.. a whole week is surely better. I’ve actually been trying out some of the recipes that I’ve pinned, I will link the website I got the dish from or you can follow me on pinterest.


Protein Pancakes Recipe   Egg White Waffles

Left: vanilla protein pancakes with raspberry chia jam and an almond butter-y drizzle on top. Recipe posted on my instagram here. Right: van’s toaster waffles toasted, then dipped in egg whites and fried + topped with avocado. I’m not even pregnant, don’t ask me why I did this but it was SO good. Like, healthy french toast waffle thingers.

IMG_9280 copy   IMG_9369 copy

Left: crispy oatmeal waffle with blueberries topped with almond butter icing {greek yogurt + almond butter + almond milk whisked together}. waffles are nothing new around here, they are still making almost a daily appearance. Right: oatmeal cookie dough smoothie milkshake. I don’t usually have smoothies {alone} for breakfast because I find I am hungry an hour later. the addition of the oats actually keep me satisfied till lunch. recipe posted here.


IMG_9262 copy   IMG_8821 copy

Left: avocado toast on squirrelly bread. if I had to eat one food for the rest of my life it would be a toss up between avocado’s + banana’s. no, that’s a lie, it would be avocados. Right: full fat greek yogurt with STORE bought granola. I know right, pretty much the worst health eats food blogger ever. except this granola is amazing! it’s made locally in vancouver and has only 6g of sugar per serving. that’s less than half of what most prepackaged granola contains. read your labels peeps!

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Left: more squirrelly bread with two fried eggs and haaat saaaauce. lots of it. so unphotogenic. so bomb in my mouth. Right: boriiiiing. chicken + roasted vegetables and avocado. can you tell i had left overs for lunch.


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Left: whole wheat lasagna roll ups stuffed with sautéed kale + zucchini + fresh basil + low fat ricotta. oh em gee. this was a pinterest WIN. recipe adapted from skinnytaste. Right: Spaghetti squash baked with marinara + every left over vegetable in my fridge topped with all the goat cheese and more haaaat saaaauce. Because I put that sh.. you know the deal.

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Left: more spaghetti squash because it’s amaze balls. actually this recipe i found on pinterest was. this picture does not do this meal justice. it is so freaking good. i’ve made it three weeks in a row now. it is spaghetti squash sautéed with onions, garlic, kale and chicken apple sausage with toasted pine nuts. you can find the recipe here. Right: apparently was on a little bit of a paleo recipe kick because here we have paleo taco pie. pretty much the worst picture ever but again, tasted amazing. you can find the recipe here.


I unfortunately shovelled dessert into my mouth before I could take pictures, which is a shame because they were delicious. If you missed Monday’s post check it out here. These double chocolate almond butter swirl muffins make the BEST dessert warmed up with some coconut milk ice cream on top.

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What are some recipes you’ve tried + LOVED lately?


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