@nowtoronto: From laughs to feeling like family, ‘Ginny & Georgia’ actors Nathan Mitchell, Damian Romeo and Humberly González share their fav moments ahead of the show’s fourth season. #GinnyAndGeorgia #Toronto

Now Toronto
Now Toronto
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Region: US
Wednesday 16 September 2026 05:00:05 GMT
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toofly_yandiel2
Toofly_Yandiel✌🤑🔥🫰✡︎🌹 :
I think were getting a trailer soon since we have a release date that we don't know yet
2026-09-16 20:50:37
16
sshylee.l
sshylee.l :
i hope we get a backstory on press
2026-09-17 05:54:37
7
xhoanamali3
Xhoana :
The one thing I’m begging Season 4 to do is give Zion some consequences for trusting Gil. I love the actor, and I still think Zion is a good father who deserves joint custody, but trusting Gil after everything that happened with Georgia feels like a betrayal that’s extremely hard to forgive. What makes it worse is how much fans loved Zion for the first two seasons, only for S3 to completely change how people see him. Georgia is complicated, but fans understand where her mindset comes from because we know about her abusive stepfather, neglectful mother, and everything she survived. Zion didn’t grow up in that kind of environment. He came from a stable home, so his decision to trust Gil feels very different. It’s not about hating Zion it’s about wanting him to actually face consequences for a choice that hurt Georgia and Austin.
2026-09-17 02:34:26
7
kaniahill13
kania :
2026-09-16 13:33:52
3
aliya.karimjee
aliya.karimjee :
such fun interviews🩷
2026-09-16 12:24:05
4
itscieloors_
itscieloors_ :
Firstt
2026-09-16 06:53:50
3
aliya.karimjee
aliya.karimjee :
2026-09-16 12:23:55
1
dylanobrien329
🍂🍁Caylie🍂🍁 :
@Carrie Elizabeth Bishop
2026-09-16 23:35:06
0
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Pumpkin Cheesecake Baked Oatmeal 🎃🍰 Pumpkin cheesecake meets baked oatmeal in this cozy make-ahead breakfast that tastes good enough for dessert. Each serving has around 10 grams of protein and 5 grams of fiber, making it a satisfying option for busy mornings. The creamy cheesecake swirl makes every bite feel extra special without adding much extra work! For the pumpkin baked oatmeal: 2¼ cups old-fashioned oats
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1 1/4 cup milk of choice (I used @organicvalley ultra filtered protein milk)
3 large eggs
6 tablespoons maple syrup (can be sugar free)
3 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 teaspoon maple extract, optional
1 tablespoon pumpkin pie spice  1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt For the cheesecake swirl: 6 ounces reduced-fat cream cheese, softened 1/2cup plain Greek yogurt
2 tablespoons SF or regular maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional 1️⃣ Preheat the oven to 350°F and   grease a 9x9-inch baking dish. Whisk the pumpkin purée, milk, eggs, maple syrups, vanilla and optional maple extract directly in the baking dish. Add the oats, chia seeds, cinnamon, ginger, nutmeg, cloves, allspice, baking powder and salt. Stir until everything is evenly combined. 2️⃣ In a separate bowl, mix the softened cream cheese, Greek yogurt, maple syrups, vanilla and optional cinnamon until smooth (you may need to use a hand mixer or blender) 3️⃣ Drop spoonfuls of the cheesecake mixture over the oatmeal. Use a knife to gently swirl it across the top without completely mixing it into the pumpkin layer. Bake for 35–40 minutes, or until the center is set and a toothpick comes out clean. Allow it to cool for at least 30 minutes before slicing into nine squares. Refrigerate before slicing if you want extra-clean cuts. Makes 9 servings Approximately 205 calories | 10.4 protein | 22g carbs | 8g fat | 5g fiber per serving #pumpkinseason #glutenfree #pumpkinbars #healthybreakfast #pumpkinoats
Pumpkin Cheesecake Baked Oatmeal 🎃🍰 Pumpkin cheesecake meets baked oatmeal in this cozy make-ahead breakfast that tastes good enough for dessert. Each serving has around 10 grams of protein and 5 grams of fiber, making it a satisfying option for busy mornings. The creamy cheesecake swirl makes every bite feel extra special without adding much extra work! For the pumpkin baked oatmeal: 2¼ cups old-fashioned oats
1¼ cups pumpkin purée
1 1/4 cup milk of choice (I used @organicvalley ultra filtered protein milk)
3 large eggs
6 tablespoons maple syrup (can be sugar free)
3 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 teaspoon maple extract, optional
1 tablespoon pumpkin pie spice 1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt For the cheesecake swirl: 6 ounces reduced-fat cream cheese, softened 1/2cup plain Greek yogurt
2 tablespoons SF or regular maple syrup
1 teaspoon vanilla extract
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