They whole grain pancakes have a nutty flavour thanks to tboth ground and whole flax seeds. Top them with fresh berries, yogurt and a drizzle of maple syrup.
If you’re trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes – 3 make a good breakfast – with nice texture. From Martha Rose Shulman , New York Times Cooking.
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Use Greek yogurt for extra protein. Or, substitute some of the yogurt with kefir to boost your prebiotic intake. This recipe can also double as a healthy dessert.
This hearty whole grain muesli is delicious when combined with Greek yogur or kefir and fresh berries.
Taste testers love this recipe! I like to serve this for brunch when I have overnight guests at my cottage. I sometimes add leftover grilled asparagus. If you don’t have fresh dill on hand, substitute 1 tbsp (15 ml) dried dill. The recipe also…
My vegetarian clients gave this recipe a thumbs-up. Here, tofu replaces the eggs to yield a high-protein breakfast that’s very low in saturated fat.
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.
Adding mild beans such as navy beans to muffins and quick breads helps boost the fibre content. The combination might sound strange, but once it’s baked you can’t even tell what the secret ingredient is.
This banana split has everything you need for a healthy start to the day - whole grains, fresh fruit and low-fat dairy. Toasting the oats and coconut gives the dish a delicious nutty flavour.