Archive for the ‘Breakfast’ Category

Baked Oatmeal

Makes ~4 servings

This simple, nutritious, and versatile breakfast recipe is perfect for a group brunch or to make ahead so you have a healthy breakfast ready to go during the week. Enjoy plain or topped with yogurt or extra fresh fruit. Double (or triple!) the recipe for larger groups.


2 cups uncooked quick-cooking oats
1/2 cup brown sugar, packed
1/3 cup dried fruit (we used raisins)
1/4 cup chopped nuts (e.g. walnuts or almonds; optional)
2 Tbsp. cinnamon
1 tsp. baking powder

1 & 1/2 cup skim or low-fat milk
1/2 cup applesauce
1 very ripe banana, chopped (optional)
2 Tbsp. oil
1 egg, beaten


Preheat oven to 375.

1) In a large bowl, mix dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry, stirring gently until mixed.

2) Coat an 8-inch baking dish with cooking spray; pour in batter.

3) Bake for 20 minutes; fork check to test doneness. Serve warm.




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Pauline’s friend, Liz, made these for a summer camping trip and apparently the kids went wild for them.  I love a recipe that hides veggies in a baked goods  – Enjoy!


1¼ cups whole wheat pastry flour
¼ cup unsweetened cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)


Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.


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1/2 c brown sugar
1/4 c oil
1/4 c molasses
2 eggs
1 c buttermilk
1/4 c flax (ground or whole)
1 c frozen blueberries or raspberries
1 1/4 c wheat bran
1/2 c quinoa flour
1/2 c whole wheat flour
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda

Preheat oven to 425. Beat the liquid ingredients together. Combine flours and other dry ingredients, toss berries in the flour, fold into the wet mixture. Bake 16 – 20 minutes.

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Robin got this at a Superfoods Lunch and Learn at her work.   She suggests using light coloured quinoa to make it look more like rice pudding or tapioca but you could use red quinoa.
Credit – Chef Kyle Brandt

1/2 c water
1/4 c quinoa
1 c plain yogurt
1 t maple syrup or brown sugar
1/4 t vanilla
3/4 berries or fresh or frozen fruit

Bring the water and quinoa to a boil, reduce to simmer, cook for 10 minutes. Turn off the heat but let sit in covered pot for 5 minutes. Fluff with a fork and set aside to cool.

Combine the yogurt with sweetener and vanilla. Add quinoa and mix until well blended. Divide teh fruit and yogurt mixture evenly between two glasses or bowls, creating alternate layers of fruit and  yogurt. Will keep in the fridge x 2 days.

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Even though breakfast is my favourite meal, I’m always hesitant to spend a small fortune on fancy cereals and overpriced granola.  So thanks to my lovely friend Kate who found this gem on an aptly named site:  marathonmom.ca.  Aren’t we all running a marathon everyday?   While you’re at it, run over to our buddies at Better Bulk on Danforth to buy these ingredients.  It’s nice to support the local businesses and you can get a nice hill workout running up woodbine.

1 cup quick cooking oats (we only had large flake oats on hand and it still worked fine)
1/2 cup finely chopped black mission or Turkish figs
1/2 cup each milk & plan yogurt
1/3 cup orange juice
2 Tbsp maple syrup
2 tsp pure vanilla extract
1 tsp finely grated orange zest
1/4 tsp ground cinnamon
1 red apple & ripe pear, cored & finely diced

Place oats & figs in a large bowl. Whisk together milk, yogurt, orange juice, maple syrup, vanilla & orange zest. Pour over mixture and stirr until well combined. Stir in cinnamon, diced apple & pear. Refrigerate four hours or overnight. Makes 4 cups (1L). For added crunch & protein, sprinkle with pumpkin seeds, walnuts and/or almonds before serving.

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This is from Joanne and looks amazing.  I mean honestly, who doesn’t want to eat chocolate in the morning.

Serves: 6

Jo eye-balled the mixture without measuring and it turned out great.
3 cups fat-free blueberry yogurt
1 1/2 cups reduced-fat cottage cheese
1 1/2 cups blueberries and/or sliced strawberries
1/3 cups and 1/4 tablespoons fat-free granola
1 tablespoons crushed walnuts or almonds  (I used ground almonds)
2 tablespoons grated dark chocolate

In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola, and nuts.

Grate the chocolate over the top.

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Shirley has admitted that brunch is her favourite meal and I have to agree.  I love a breakfast/lunch combo (especially if it’s my second breakfast).  Here’s another one of the Chanyi favourites and Cade even eats it (even though it’s not make of salami or cashew nuts).

1 cup of flour
2 eggs
1 cup milk (Shirley uses Homo)
1 cup water
1/4 tsp of salt

Mix with hand mixer.
Fry portions in a pan with butter.  Crepes should be thin.

To Serve:
1. fresh lemon juice, spinkled sugar, syrup
2. Cottage cheese, fresh fruit, syrup

Can also serve with a side dish of bacon and cut up fruit.
You can make crepes before guests arrive and keep warm in the oven.

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