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A quaint bed & breakfast stay

Last week we did a road trip from Calgary, Alberta to British Columbia! On our way back to Calgary (from Vancouver), we stopped over at this lovely B&B on the Shuswap Lake for the night in Sorrento.

A lady named Grace and her husband who were both in their sixties ran the B&B. It was obvious that running a B&B was something the hosts were very passionate about. From the moment we arrived, they went out of their way to make us feel welcome and comfortable in their home.

They told us the history of the large house and that they had been running it as a bed & breakfast for the last three years. It had 7 en-suite bedrooms for guests. The grounds were filled with plants and colourful flowers. The communal areas included an upstairs patio/balcony, an atrium, a lounge, a large games room etc.

We arrived at the quaint B&B around 1pm and Grace promptly showed us to our room. She explained how each room had a different theme, our room was called the ‘Sailor Room’!

The ‘Sailor Room’

We told Grace we wanted to visit some of the wineries nearby and asked where we could go for a casual supper. She suggested a few wineries and a simple lakefront eatery serving mostly Canadian seafood.

We did a wine tasting at two different family-run wineries and enjoyed the stunning views of the vineyards with a backdrop of mountains.

Enjoying wine at one of the wineries we visited!

Later, we had a delicious meal at the suggested restaurant. I went for tempura king prawns as an appetiser and fresh battered fish as a main.

The following morning was spent indulging in blueberry pancakes, crispy bacon and hot coffee on the upstairs patio whilst admiring the views of the Shuswap Lake.

Banff in the summer

So yesterday I took a day trip to Banff National Park. Just an hour and a half’s drive from Calgary. We picked the perfect day for it – glorious sunshine and blue skies!

For those of you who don’t know too much about Banff, it’s located in Alberta’s rocky mountains (also known as the ‘Canadian Rockies’) and is the oldest national park in Canada. The rocky mountain peaks surround the picture-perfect mountain town of Banff, which is filled with quaint boutiques, gift shops and eateries.

We arrived in Banff around 11am and decided to take the gondola ride to the top of Sulphur Mountain. At the top, we got to enjoy 360° views of the national park. Truly stunning! There was comfy seating and we packed a small picnic to enjoy whilst admiring the views, a good way to avoid paying touristy prices in the restaurant there!

We then spent some time wandering around the tourist shops in the town of Banff, stopping halfway for a beer at a lovely rooftop bar!

Rooftop bar!

After that, we grabbed an early supper at a ‘cheap and cheerful’ diner and then headed over to a cute bakery/candy store for bear claws! What a fabulous day!

White bear claw!

travelwithkay xo

Weekday breakfast ideas

During the working week, starting the day off with a healthy, filling breakfast is a must for me! Of course, it also needs to be something that doesn’t take too long! Here, I’ve shared my favourite breakfasts for weekday mornings…

Oatmeal/Porridge – topped with fresh blueberries, cinnamon and Manuka honey. Particularly nice on a cold, winter’s morning!

Tropical Smoothie – made with banana, frozen mango cubes, plain or Greek yogurt, protein powder (I use vanilla whey), almond milk, chia seeds, whole rolled oats. You can add honey for extra sweetness, if desired!

Gluten-Free Dairy-Free Pancakes – if you have a little more time than usual. You can even make the batter the night before and cook them in the morning to save time!

Ingredients; 2 cups (246g) GF flour (I used half plain GF flour and half coconut flour) 2 tsp GF baking powder 1/2 tsp GF baking/bicarb soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (248g) Dairy-Free yogurt (I used ‘Alpro soya plain with coconut’) 1 and 1/4 cups Dairy-Free coconut milk 1 tbsp soft light brown sugar 2 large eggs 1 tsp pure vanilla extract 3 tbsp melted coconut oil or canola oil or vegetable oil

In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.

In another bowl, whisk yogurt, milk, eggs, and vanilla together. Whisk in oil. Pour wet ingredients into the dry ingredients and gently whisk to combine. 

Heat a griddle or skillet over a medium heat. I find if you have a good-quality non-stick skillet, you don’t really need to grease it. I usually cook about 3 pancakes at a time and use about 1/4 cup batter for each one.

Serve pancakes immediately with toppings of choice. I like either honey or maple syrup and then some fresh fruit!

travelwithkay xo

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