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:
- Stir together all ingredients until well combined.
- Refrigerate until ready to serve (at least 1 hour).
- Serve with fresh vegetables and whole grain pitas.
For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!
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:
- In a medium sized bowl, mash bananas until mostly smooth. Add honey and vanilla; stir.
- Add salt, cinnamon and oats, and mix well.
- Press 2 tablespoons of mix into the cups of a muffin tin.
- Refrigerate 1 houe and preheat oven to 350°F.
- Bake granola cups for 30 minutes.
- 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!
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:
- Add all ingredients to a mixing bowl and whisk vigorously to combine.
- Cover, and chill in the fridge overnight or at least 3 to 5 hours.
- 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!
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:
- Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze.
- 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
- Preheat the oven to 350°F (180°C).
- Mix it all up and separate into greased or lined muffin tins.
- 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
- Mash the banana. Peel the banana and place it into your mixing bowl. Then use a fork to mash it down.
- 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.
- Add the dry ingredients. Add oats, flour, baking powder and cinnamon. Stir until they are blended but try to not overmix.
- 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.
- 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
- Put all ingredients into your food processor. Blend on low speed for 1 minute, and then on high until all ingredients are mixed together.
- 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
- Mix all dry ingredients together in a bowl and set aside.
- In a separate bowl mix together all wet ingredients.
- Add dry ingredients to the wet ingredients and mix together until evenly blended.
- 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.
- 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
- Blend ingredients. Place all ingredients into a high-powered blender and blend on high for 2 minutes, or until all ingredients are blended together.
- Pour into cups and enjoy!
Thank you to our collaborator for this delicious recipe!
