Vanilla-flavoured Apple, Pear & Whole Dried Cranberry Compote

VANILLA-FLAVOURED APPLE, PEAR & WHOLE DRIED CRANBERRY COMPOTE

Ingredients:

  • ½ vanilla bean
  • 125 ml (1/2 cup) water
  • 60 ml (1/4 cup) maple syrup
  • 125 ml (1/2 cup) whole dried sweetened cranberries
  • 3 apples
  • 3 ripe pears

Instructions:

1. Slit the ½ vanilla bean in two lengthwise and scratch the inside with the tip of a knife to remove seeds. Place vanilla bean and seeds in a saucepan. Add water, Gourmet Maple Syrup & Cranberry and dried cranberries. Put aside.

2. Peel and cut apples into pieces and immediately place in saucepan. Bring to a boil. Let simmer until apples start to soften, about 10 minutes depending on variety. In the meantime, peel and cut pears. Add them to saucepan and continue cooking for about 5 minutes, until all fruit is tender.

3. Remove vanilla bean. Pour into blender and purée to desired consistency. Add maple syrup to taste.

Bon appétit!

Many thanks to our partner Maple Delights for this delicious recipe!

Muffin Pan Poached Eggs

Muffin pan poached eggs

Ingredients:

  • 3/4 cup (180 ml) water
  • 12 eggs
  • Salt and pepper, to taste

 

Instructions:

  1. Preheat the oven to 350°F (180°C). Pour 1 tbsp (15 mL) water to each cup in 12-cup muffin pan. One at a time, crack eggs into each cup. Season eggs with a pinch of salt and pepper.
  2. Bake until egg whites are set but yolks are still runny, about 9 minutes. Let stand for 1 or 2 minutes. Scoop out with slotted spoon, gently patting dry with paper towel.

 

Option: Add a pinch of smoked paprika to each egg for extra flavour.

 

Bon appétit!

 

Many thanks to our partner  for this delicious recipe!

Oatmeal Breakfast Bites

Ingredients:

  • 1 cup (250 mL) of Mott’s Fruitsations Unsweetened Apple Sauce
  • 2 cups (500 mL) of large flake rolled oats, divided
  • 1 egg
  • 2 tbsp (30 mL) of canola oil
  • 2 tsp (10 mL) of vanilla extract
  • 1 tsp (5 mL) of ground cinnamon
  • ½ tsp (2 mL) of salt
  • ½ cup (125 mL) of chopped pitted dates (about 15 to 20)
  • ½ cup (125 mL) of dried cranberries

Instructions:

  1. Measure 1 cup (250 mL) oats into a food processor; process into oat flour.
  2. Preheat oven to 350°F (180°C). Whisk apple sauce with egg, oil, vanilla, cinnamon and salt. Add oat flour, whole oats, dates and cranberries; stir until evenly moistened.
  3. Using a small cookie scoop or tablespoon, scoop rounded portions of batter onto parchment paper-lined baking sheets. Flatten tops slightly with the back of the scoop. Bake for 15 minutes or until golden.

 

Makes about 18 cookies.

 

Tip: Stir in up to 1/4 cup (50 mL) nutritious, high-fibre additions such as flax, hemp hearts or chia seeds.

 

Bon appétit!

Many thanks to  for this delicious recipe!

Gluten-free Waffle Breakfast Sandwich

2 waffle sandwhiches

Ingredients:

  • 1 cup (125g) Lulubelle & Co waffle mix (organic and gluten-free)
  • ¾ cup (170 ml) milk or plant-based alternative
  • 1 large egg
  • 1 tbsp (15 ml) vegetable oil
  • 1 slice of Swiss cheese
  • 1 large tomato
  • Leaves of lettuce
  • Salt, pepper and mayonnaise to taste

Instructions:

1. In a mixing bowl, whisk the waffle mix together with the milk, egg and oil.

2. Preheat the waffle maker, pour the mixture in and cook for approximately 4 minutes. Makes 4 waffles.

3. Remove the waffles from the maker and place 2 on a serving platter (or 1 each on regular plates). Layer on the cheese, sliced tomato and lettuce, then salt and pepper to taste. Add mayo if desired. Top with the two remaining waffles.

Bon appétit!

Many thanks to our partner  for this delicious recipe!

Chicken Salsa Breakfast Quesadillas

 

Ingredients

  • 2-1/2 cups (625 ml) shredded cooked chicken
  • 2/3 cup (160 ml) salsa
  • 1/3 cup (80 ml) sliced green onions (optional)
  • 6 whole wheat flour tortillas (8 inches)
  • 1/4 cup (60 ml) butter, melted
  • 2 cups (500 ml) shredded Monterey Jack or cheddar cheese

 

Directions

  1. In a large skillet, combine the first 3 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
  2. Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges & enjoy!

Introducing New-tricious Foods : Deninu School

Green smoothy in a glass with kiwi garnish o

(Photo: Alexander Mils on Unsplash)

 

Advice from the On-the-Ground Experts at Deninu School, Northwest Territories

 

Oftentimes we hear that school breakfast coordinators want to introduce new nutritious foods to their menu, but they fear doing so because students are sometimes reluctant to trying out new foods. That being said, there are ways around these obstacles, and we wanted to showcase a program who took on the challenge of introducing new foods in their program this year. The secret? Nutritious food can also be delicious food!

 

Meet Deninu School in Fort Resolution, Northwest Territories. Here, an inspired volunteer wanted to teach students that homemade foods made with simple ingredients and less sugar foods can taste just as good (or better) than processed foods. Some of the new foods introduced were egg frittatas, home-made granola, whole-wheat baking and bannock, baked potato wedges, veggies with home-made dips, and pancakes with pureed, frozen vegetables added to them. The school admits that in the beginning, the students were more reluctant to eat less sweet foods at breakfast, but in very little time, their taste buds seemed to adjust and the kids quickly began enjoying them – especially when they saw older students or their peers enjoying them! In fact, the veggies and homemade dip are now a program favourite at Deninu School!

 

So you are probably hoping for some tips on how to go about doing this in your program. Well, go no further! We asked Deninu School to help us out here seeing as they are the pros in this area:

  1. Serve and cut new foods into smaller portions for students to try. This way they fit into small hands, are less intimidating, and help to reduce waste.
  2. Make the names more interesting. When Deninu School introduced whole wheat French toast, they creatively called it ‘Quebec Pancakes’ which peaked student interest.
  3. Puree fruits and vegetables and add them to things like baking, pancakes, smoothies etc. If access to fresh produce is hard to come by, use frozen or canned fruits and veggies (ideally without added sugar or salt)!
  4. Accept that students need time to familiarize themselves with new foods. Some will need to be exposed several times to them before enjoying them. Persevere!
  5. Be flexible – sometimes the school will put out maple syrup, but they are starting to notice that the students are not using it much anymore. Sugary items, eaten occasionally, also have a place in a healthy diet!

 

Thanks to Deninu School for sharing! We hope this story has inspired you to spice things up in the kitchen and introduce new-tricious and varied foods on the menu!

 

As always, please reach out to your Club Coordinator if you are looking to ntroduce new foods into your program but are not quite sure how to start. We are always thrilled to hear from you!