Strawberry Rhubarb Muffins
If have a patch of rhubarb in your backyard, this recipe a great way to use up the famously tart vegetable. If you're buying rhubarb, clean and chop what you don't use and freeze to to make these muffins year-round.
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.
Almond & Berry Yogurt Breakfast Parfait
Use Greek yogurt for extra protein. You can also substitute some of the yogurt with kefir to boost your probiotic intake. This parfait is also a tasty mid day snack or dessert.
Apple Blueberry Bran Muffins
Bran muffins have never tasted so good! These dense muffins, packed with blueberries and apples, make for a healthy breakfast or mid-day snack. Other fresh or frozen berries work just as well as blueberries – try raspeberries or sliced…
Pumpkin Spice Muffins with Carrots & Blueberries
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.
Smoked Salmon and Dill Frittata
My taste testers loved this recipe! If you don’t have fresh dill, substitute 1 tbsp (15 ml) of dried dill. Leftover grilled asparagus also makes a tasty addition to this fritatta.
Lemon Poppy Seed Loaf
The combination of lemon and poppy seeds in a quick bread is a favourite of mine.
Tofu Scramble
My vegetarian clients give this recipe a thumbs-up! Here, tofu replaces the eggs to yield a high-protein breakfast. Top with chopped chives. Consider making a breakfast burrito with this tofu scramble - simply wrap in a whole grain tortilla and top with…
Carrot Walnut Bread
This delicious bread is a great way to increase your intake of alpha linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid plentiful in walnuts (as well as chia, flax and hemp seeds).
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!