Apple Yogurt Smoothie

APPLE YOGURT SMOOTHIE

Ingredients:

  • 1 apple
  • 1¼ cup (300 g) plain yogurt
  • 4 to 6 tbsp (60 to 90 ml) Canadian maple syrup (extra light)

Instructions:

1. Peel apple and slice into 4 to 8 pieces.

2. Put all ingredients into a blender and blend until smooth.

3. Pour into a glass and serve.

Bon appétit!

Many thanks to our partner Pommes Qualité Québec for this delicious recipe!

Swiss Muesli

SWISS MUESLI

Ingredients:

  • 250 ml or 1 cup of All-Bran* Buds cereal
  • 250 ml or 1 cup of plain Greek yogurt
  • 250 ml or 1 cup of milk or almond milk
  • 60 ml or 1/4 cup, each sliced almonds and chopped pecans
  • 125 ml or 1/2 cup of dried fruit
  • 5 ml or 1 tsp of grated orange zest
  • 1tart apple, shredded
  • maple syrup or honey (if desired)

Instructions:

1. In a large bowl, combine All-Bran Buds* cereal, yogurt, milk, nuts, fruit and orange zest with a large spoon. Cover and refrigerate for one hour or up to one day.

2. Before serving, stir in grated apple and drizzle with some maple syrup or honey if desired.

Tip: This recipe can easily be doubled.

Bon appétit!

Many thanks to our partner  for this delicious recipe!

 

Hearty Oatmeal Breakfast Bowl

Hearty Oatmeal Breakfast Bowl

Ingredients:

  • 1 single serving Oatbox apple & cinnamon oatmeal pouch
  • 3/4 cup of milk or soy milk
  • 2 tbsp of natural peanut butter
  • Strawberries, blueberries and apples, in pieces
  • 1/4 tsp of cinnamon

 

Instructions:

  1. In a microwave-safe bowl, mix the oatmeal with the milk, and microwave for 1 minute.
  2. Mix again and add the peanut butter and the fruits. Top with cinnamon, and eat right away.

 

Bon appétit!

 

Many thanks to our partner  for this delicious recipe!

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!