When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Thanks to psyllium, quinoa and whole wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!
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.
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.
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.
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…
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.
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.
The combination of lemon and poppy seeds in a quick bread is a favourite of mine.
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…