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My Granola

INGREDIENTS: 6 cups (1.5 L) old fashioned (large flake) oats 1-2 cups (250-500 mL) chopped or sliced nuts and seeds (almonds, walnuts, pecans, green pumpkin seeds, sunflower seeds, ground flax seeds) 1/4 tsp (1 mL) salt Pinch cinnamon (optional) 1/4-1/3 cup (60-85 mL) honey 1/4-1/3 cup (60-85 mL) maple syrup or brown rice syrup 2-4 tbsp...

Green eggs and ham

I updated traditional devilled eggs just so I could use the name. But they’ve turned out to be among my favourites! Spinach, eggs, ham and cheese are a great combo. These are really intensely flavoured little bites. Ingredients: 6 large eggs, hardboiled 1 tsp (5 mL) canola oil 2 slices deli ham, chopped...

Zucchini Marmalade

Try to buy thick-skinned fruit; thinner skinned citrus fruits don’t have much to contribute to marmalade! Ingredients: 2 lemons 1 large orange 2 cups (500 mL) water 1 medium-small zucchini, coarsely grated (about 1 1/2 cups) 4 cups (1 L) sugar Directions: Wash the lemons and orange well and grate the zest off using the coarse side...

Cheesy Shrimp & Spinach Risotto

INGREDIENTS: Drizzle of olive or canola oil and a small knob of butter 1 small onion, finely chopped 2 cups (500 mL) short grain (or Arborio) rice 6 cups (1.5 L) chicken or vegetable stock, at room temperature or warmed 1/2-1 cup (125-250 mL) freshly grated Parmesan cheese Zest and juice of 1 lemon 1 tbsp...

Yeast-Raised Waffles

INGREDIENTS: 1/2 cup (125 mL) warm water 2 tsp. (10 mL or 1 pkg.) active dry yeast 2 cups (500 mL) warmed milk (regular or soy) 1/4 cup (60 mL) melted butter, non-hydrogenated margarine or canola oil 2 cups (500 mL) all-purpose flour (or a combination of all-purpose and whole wheat – I usually...

Mac & Cheese With Bacon and Chard

I can’t imagine a better way to get my leafy greens than tucked into a bed of pasta with warm, melting cheese. For a gluten-free version, use brown rice pasta and rice flour to thicken the sauce, and swap the bread crumb topping for more cheese. Ingredients: 1 lb (454 g)...

Breakfast Bean Cookies

These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there! INGREDIENTS: 2 cups (500 mL) oats (quick or old-fashioned, not instant) 1 cup (250 mL) all-purpose or whole-wheat flour 1 tsp (5 mL) baking powder 1...

Kale Chips

Kale chips are a revelation. Turns out roasting is the ideal cooking method for tougher kale leaves, which usually need a little more cooking time than spinach or chard. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and...

Oat, Almond and Apricot Breakfast Biscotti

INGREDIENTS: 1 1/2 cups (375 mL) all-purpose flour 1 cup (250 mL) oats 3/4 cup (185 mL) sugar (white or brown) 2-4 tbsp (30-60 mL) ground flax seed 1 tsp (5 mL) baking powder1/4 tsp (1 mL) salt 1/4 cup (half stick or 60 mL) butter 1/4 cup (60 mL) plain yogurt 1/4 cup (60 mL) milk...

Broccoli Pesto

If you can’t pass off broccoli as tasty ‘trees’ or douse it in enough cheese sauce to make your kids like it, try roasting it. Roasting rids it of any cabbagey bitterness, making it sweeter, nuttier, and with delicious crispy edges. Eat it straight up, sprinkled with a little...

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