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!
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.
Pumpkin Spice Muffins with Carrots & Blueberries
It's hard to believe these tasty muffins have only 150 calories each! Pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.
Lemon, Blueberry and Millet Muffins
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Pumpkin Quinoa Muffins
Thanks to psyllium, quinoa and whole wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!
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 berries work just as well as blueberries – try raspberries or sliced strawberries.
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.