Trempette facile à l'aneth
Tzatziki Greek Yogurt Recipe

Fresh and delicious, this dip is easy to make and is perfect for a summer day! 

 

Serves: ~ 1 cup | Prep Time: 5 mins | Total Time: 5 mins + 1 hr chilling time

 

Ingredients:

  • 1 cup plain Greek Yogurt
  • 3/4 cup cucumber (seeded, peeled and finely chopped)
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tsp garlic (minced)
  • 1/4 tsp black pepper

 

Directions:

  1. Stir together all ingredients until well combined.
  2. Refrigerate until ready to serve (at least 1 hour).
  3. Serve with fresh vegetables and whole grain pitas.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Tartelettes

Enjoy these delicious granola cups any time of day. They pair up really well with yogurt and fruit of all kinds. With so many possibilities, you’ll never fall into the “same old, same old” rut!

 

Serves: 12 | Prep Time: 10 mins | Total Time: 40 mins + 1 hr refrigeration

 

Ingredients:

  • 2 ripe bananas
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2 tsp salt
  • 2 tsp cinnamon
  • 3 cups oats
  • 2 cups Greek yogurt

 

Topping Ideas: 

  • Strawberry
  • Blueberry
  • Raspberry
  • Apple
  • Banana
  • Nuts
  • Mango
  • Kiwi

 

Directions:

  1. In a medium sized bowl, mash bananas until mostly smooth. Add honey and vanilla; stir.
  2. Add salt, cinnamon and oats, and mix well.
  3. Press 2 tablespoons of mix into the cups of a muffin tin.
  4. Refrigerate 1 houe and preheat oven to 350°F.
  5. Bake granola cups for 30 minutes.
  6. Allow to cool for 5 minutes and add a drollop of plain Greek yogurt to each cup along with any preferred toppings.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Pudding recipes

Serve up this delicious cocoa chia seed pudding as a snack or at dessert time. It’s a sweet treat that also packs a nutritional wallop.

 

Serves: 12 | Prep Time: 5 mins | Total Time: 5 mins + 3 – 5 hrs chilling time

 

Ingredients:

  • 4 1/2 cups milk or nut milk
  • 1 cup chia seeds
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 3/4 tsp salt
  • 1 1/2 tsp vanilla extract

 

Directions: 

  1. Add all ingredients to a mixing bowl and whisk vigorously to combine.
  2. Cover, and chill in the fridge overnight or at least 3 to 5 hours.
  3. Serve chilled pain, or with desired toppings, such as fruits or granola.

 

*This pudding can be blended for an altogether new breakfast option. If you do go the blender route, you can use 21 pitted dates instead of maple syrup.*

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Smoothie recipes

Smoothies are super easy, super delicious and super good for you. This recipe combines two fruity favourites with a surprise ingredient (Psst! It’s cauliflower!). It’s creamy and satisfying – and great for any time of day.

 

Serves: 12 | Prep Time: 5 mins | Total Time: 5 mins

 

Ingredients: 

  • 12 cups strawberries
  • 12 bananas
  • 6 cups califlower
  • 4 cup milk or nut milk

 

Directions: 

  1. Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze.
  2. Once frozen, remove from freezer and blend with milk until smooth. Add more milk if needed.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Get into the holiday spirit with these delicious muffins!

Serves: 12
Preparation time: 15 mins
Cooking time: 35 mins

Ingredients

  • 2¾ c. (650 mL) grated carrot (3 large carrots)
  • 2 c. (500 mL) grated sweet potato
  • 3 small bananas, sliced
  • ½ c. (125 mL) dried cranberries
  • 6 large eggs
  • 2 c. (500 mL) whole wheat flour
  • 2 tsp. (10 mL) baking powder
  • 3 tbsp (45 mL) cottage cheese
  • 1 tbsp (15 mL) honey
  • Pinch of cinnamon

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Mix it all up and separate into greased or lined muffin tins.
  3. Bake for 35 minutes.

by Noelle Martin from Motherhood and Meals
Registered dietitian

Enjoy with your favourite fruit, yogurt, nut butter and/or maple syrup. Delish!

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 15–25 minutes

Ingredients

  • 1 ripe banana
  • 1 egg, lightly beaten
  • ⅓ c. (75 mL) applesauce
  • 1 c. (250 mL) milk
  • 2 Tbsp. (30 mL) maple syrup
  • 1 tsp. (5 mL) vanilla
  • 1 c. (250 mL) oats
  • 1 c. (250 mL) whole wheat flour
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) ground cinnamon

Preparation

  1. Mash the banana. Peel the banana and place it into your mixing bowl. Then use a fork to mash it down.
  2. Mix the wet ingredients. Add egg, applesauce, milk, syrup and vanilla to the bowl the mashed banana is in. Stir until all ingredients are blended together.
  3. Add the dry ingredients. Add oats, flour, baking powder and cinnamon. Stir until they are blended but try to not overmix.
  4. Cook the pancakes. Pour ⅓ c. (75 mL) batter into a prepared frying pan and cook on medium heat for about 4 minutes. Once the first side is cooked, flip over with a spatula. Cook the second side for an additional 3–5 minutes. Move to a plate.
  5. Repeat with remaining batter. If you have a large pan you can cook more than one pancake at once.

Thank you to our collaborator for this delicious recipe!

by Noelle Martin from Motherhood and Meals
Registered dietitian

This recipe checks ALL the boxes, and it is a great one to get kids to help with, too!

Ingredients

  • 1 c. (250 mL) cooked quinoa
  • 1 c. (250 mL) rolled oats
  • ⅔ (150 mL) pumpkin seeds
  • ⅔ (150 mL) natural peanut butter (or any nut/seed butter you have on hand)
  • ¼ c. (60 mL) pitted dates (or raisins)
  • ¼ c. (60 mL) honey
  • 1 tsp. (5 mL) cinnamon
  • 1 carrot, peeled and finely chopped

Preparation

  1. Put all ingredients into your food processor.  Blend on low speed for 1 minute, and then on high until all ingredients are mixed together.
  2. Form into balls and serve! (It is best to store leftovers in the fridge.)

Thank you to our collaborator for this delicious recipe!

by Noelle Martin from Motherhood and Meals
Registered dietitian

When served together, these two recipes are packed with the goodness of whole grains, veggies, fruit, healthy fats, and protein. And don’t forget to have your kids help make them!

PUMPKIN PANCAKES

Ingredients

  • 2 c. (500 mL) whole wheat flour
  • 1 c. (250 mL) pure pumpkin puree
  • 1 c. (250 mL) milk of your choice
  • 1 egg
  • ⅓  (75 mL) unsweetened applesauce or alternate fruit/veggie puree
  • ¼ c. (60 mL) hemp hearts
  • 2 tsp. (10 mL) baking powder
  • 2 tsp. (10 mL) cinnamon
  • 1 tsp. (5 mL) vanilla extract

Preparation

  1. Mix all dry ingredients together in a bowl and set aside.
  2. In a separate bowl mix together all wet ingredients.
  3. Add dry ingredients to the wet ingredients and mix together until evenly blended.
  4. Pour ⅓ c. portions of batter into electric or stove top fry pan on medium heat and cook on each side for 3–5 minutes until cooked through.
  5. Serve with your favourite pancake toppings such as yogurt, fruit, granola, sunflower seeds, slivered almonds and/or nut butter.

 

PEACHES AND CREAM SMOOTHIE

Ingredients

  • 3 c. (750 mL) milk
  • 1 c. (250 mL) frozen peaches
  • ½ c. (125 mL) frozen cauliflower rice
  • 1 c. (250 mL) vanilla or peach Greek yogurt
  • 3 dates with the pit removed
  • 2–3 ice cubes

 

Preparation

  1. Blend ingredients. Place all ingredients into a high-powered blender and blend on high for 2 minutes, or until all ingredients are blended together.
  2. Pour into cups and enjoy!

Thank you to our collaborator for this delicious recipe!

 

Get your weekend off to an “mm-mm-good” start with this delicious (and nutritious!) Berry Baked Oatmeal Casserole recipe.

Serves: 8 | Prep Time: 10 mins | Total Time: 50 mins

Ingredients

  • 2 cups oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup diced dates
  • 1/4 cup molasses*
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 ripe banana
  • 2 cups milk
  • 1 large egg
  • 2 tbsp butter softened
  • 1 tsp vanilla extract

 

Directions

  1. Preheat oven to 375°F.
  2. Spray a 10×10 inch casserole dish generously with cooking spray.
  3. In a large bowl, mix oats, baking powder, cinnamon, salt, dates, maple syrup, molasses and half the berries. Stir well and pour into casserole dish. Add the other half of the berries to the top of the mixture. Then slice the banana and add to top.
  4. In a separate bowl, combine milk, egg, butter and vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure all oats are soaked evenly.
  5. Bake for 35 minutes. Let cool.

 

*Blackstrap molasses is digested more slowly in the body, which helps to stabilize blood sugar levels.

 

Looking for more simple, healthy and tasty breakfast suggestions? Be sure to check out BCC’s new cookbook!