Christine Flynn and Emma Knight


Cold Fruits Smoothie Bowl

This smoothie bowl recipe works for fruit-cravers, fruit-and-vegetable evaders and everyone in between. It’s cold and sweet but also nutty and oaty, and you can stuff in a handful of spinach or kale without changing the taste (although the colour will be less attractive). Frozen raspberries add hits of tartness, and the more toppings, the better.

Chocolate Chip Banana Cake

This is a sort of magic cake. First, because there’s an alchemy that happens between bananas and chocolate when they hang out together and, second, because it never seems to totally freeze and when you have a “hangry” sweet tooth, you can eat it right out of the freezer.

Eggplant Parmesan

The true way to make eggplant Parmesan is to use Pecorino Romano cheese—Parmesan’s sheepier, saltier cousin. But we also used mozzarella. Because delicious.