These mini frittatas are great for breakfast, but they also double as easy hors d'oeuvres. Instead of arugula and mushrooms, I also make them with lightly steamed broccoli florets, chopped red repper and feta cheese.
This recipe is a hit with kids - and adults, too! If you have bananas starting to turn brown, peel them and pop them into a resealable freezer bag and then into the freezer. They're ready to use when you want to make this recipe!
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
This hearty muesli is delicious when combined with kefir or Greek yogurt and fresh berries.
If you’re trying to work more grains and seeds into your diet, a pancake is a good vehicle for them. This delicious and hearty pancake recipe comes from Martha Rose Shulman in New York Times Cooking.
Leeks are a great substitute for onions. I really like the mild flavour they add to dishes. Here they’re combined with brown mushrooms and Swiss cheese for a decadent-tasting morning meal that’s packed with vitamins E and K and potassium.
It's hard to believe these tasty muffins have only 150 calories each! Pure pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.
In a small saucepan, heat milk over medium-high heat or until just boiling. Meanwhile, transfer sorghum to serving bowl. Pour warm milk over sorghum. Top with desired toppers. Serves 1
These satisfying gluten-free pancakes are made with sorghum flour, a stone-ground flour made from 100% whole grain sorghum. One serving serves up 19 g of protein and 6 g of fibre!
In a small 1.5 quart slow cooker evenly lightly grease the slow cooker insert with coconut oil. Add whole grain sorghum, almond milk, vanilla extract, cinnamon, ginger, sorghum syrup and strawberries to the slow cooker. Combine all ingredients…