Showing Results 1-10 (102 Total)

Mushroom and Arugula Mini Frittatas

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.

Marbled Chocolate Banana Bread

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!

Teff Pancakes with Chia, Millet and Blueberries

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.

Mushroom Leek Omelet

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.

Sorghum Breakfast Bowl

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

Pumpkin Protein Pancakes

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!

Berry Sorghum Breakfast Porridge

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…