This hearty muesli is delicious when combined with kefir or Greek yogurt and fresh berries.
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.
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.
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
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!
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…
These hearty whole grain pancakes have a nutty flavour thanks to the addtition of ground flax seeds. Top them with fresh berries, yogurt and a drizzle of maple syrup.
This hearty whole grain muesli is delicious when combined with Greek yogur or kefir and fresh berries.
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.
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.