Berry Breakfast Strata
Ingredients: 2 tbsp. butter 3 tbsp. honey 4 large eggs ½ cup whole milk ricotta 3 tbsp. sugar 1 cup whole milk ¼ cup…
Recipes
Zucchini Noodle and White Bean Puttanesca
Serves: 4 Ready in: 20 minutes Ingredients (NC) 2 tbsp (25 mL) olive oil, divided 1 cup (250 mL) cherry tomatoes 2 cloves garlic, minced ½…
Taste of the week: Healthy Vegan Ice Cream
This ice cream is not only delicious but also healthy and vegan. No sugar, milk or eggs! Note that it should be eaten within 12 hours of making it as it tends to crystallize if stored, but it tastes so good so this will not be a problem.
Lighten Up Summer Meals With Veggie Noodles
(NC) The secret to changing up your meals while keeping them light and healthy is vegetable noodles.
Satisfy Your End-Of-Day Treat Craving
(NC) Prone to feel that urge of panging hunger coming home from work or school? These wholesome popcorn bars are easy to make, can satisfy your cravings and are perfect for the whole family.
Taste of the Week: Avocado Breakfast Superbowl
Check out the taste of the week!
Taste of the week: Sweet Potato & Date Halva
Check out the Taste of the week!
Recipe of the week : Dates, Nuts and Seeds Shake
Check out the recipe of the week: Dates, Nuts and Seeds Shake
Recipe of the Week : Rainbow Salad with Creamy Balsamic Vinegar Dressing
This colourful and healthy salad is sure to get your taste buds popping.
Recipe of the week: Beetroot & Vegan Cheese Salad
Steam the chopped beetroot until they are tender. In a bowl mix the beetroot, olives and salad leaves. Prepare dressing in a separate bowl by mixing the ingredients. Add the dressing to the salad veggies and mix well. Top with vegan cheese.