Breakfast Club Of Canada Recipies

We’ve got a yummy muffin recipe for you that will help you clear out the fridge. Use up your apples, applesauce, carrots, raisins, milk and eggs — all in one shot!

Now here’s an apple, carrot and raisin muffin that is as nutritious as it is delicious. Want to make a double batch? Or more? We’ve included a handy conversion chart to help you out.

Merry muffin-ing!

Apple, Carrot and Raisin Muffins

(Adapted from the Robin Hood recipe: https://www.robinhood.ca/En/Recipes/Apple-Carrot-Raisin-Whole-Wheat-Muffins)

Preparation:

1. Heat oven to 350°F (180°C). Grease 12 muffin cups or line with paper baking cups (based on the number of servings you are making).
2. Combine flour, sugar, baking soda, cinnamon (if using) and salt in a large bowl.
3. Add the applesauce, apples, carrots and raisins. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened.
4. Fill prepared muffin cups ¾ full.
5. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Immediately remove from pans. Cool and serve!

*If you don’t have individual applesauce cups on hand, you can use any other homemade or store-bought fruit compote.

**Keep your apple peels and make chips out of them! Check out this super-easy recipe to add a bit of crispy deliciousness to your next breakfast: https://www.vivai.ca/en/blog/apple-peel-chips/.

What do you and your family celebrate this time of year? Christmas? Kwanzaa? Hanukkah? Lunar New Year? Diwali? Las Posadas? The winter solstice?

What do you and your family celebrate this time of year? Christmas? Kwanzaa? Hanukkah? Lunar New Year? Diwali? Las Posadas? The winter solstice? Before we all take a well-deserved break from school and work, let’s have a closer look at some of the special morning meals that can accompany these and other celebrations.

Check out the great ideas below and in our Special Occasions info sheet.

And be sure to share your celebrations, recipes and pictures with us at testimonials@breakfastclubcanada.org.

Jazz it up!

String Cheese Snowmen

• Use a black marker to draw the eyes, mouth and buttons on the plastic wrapper of the cheese string. Use an orange marker to make the nose.
• Cut out a top hat from a piece of black construction paper and glue to the wrapper above the face.
• Make a scarf with a bit of colourful ribbon tied around the “neck.”

Santa’s Belly Mini-Cheeses

• Cut a strip of black construction paper long and narrow enough to wrap around a mini-cheese.
• Cut a small square out of yellow construction paper, with a second hollow square about the same width as the black paper strip.
• Glue the “belt” around the middle of the mini-cheese, with the yellow “buckle” on top.

Whip it up (and get the kids involved)!

Snowman Fruit Kabobs

• Slide three banana slices onto a skewer to make the “body” of the snowman.
• Insert pretzel sticks for arms, and decorate with mini chocolate chips for the eyes and buttons.
• Add other kinds of fruit cut into different shapes to make the hat, scarf and other accessories.

Grape Grinch Kabobs

• Assemble one green grape, one banana slice and one hulled strawberry together on a toothpick to make the Grinch’s head.
• Slide a marshmallow “pompom” on top, as desired.

Evergreen Pancakes

• When preparing a batch of your favourite pancake recipe, put the wet ingredients into a blender, add a cup of fresh spinach and blend until smooth.
• Combine with the dry ingredients and cook as usual. Cut the cooked pancake into four.
• Pile three of the wedges, one on top of the other, in a plate to make your “tree.” Decorate with the fruit of your choice.

Photo Credits: https://stripedspatula.com/gallo-pinto

Be sure to give this tastebud-tickling, tummy-warming rice-and-bean dish a whirl! Top up with extra veggies, depending on what’s in season and what you have on hand.  

Gallo Pinto 

Adapted from https://stripedspatula.com/gallo-pint

Ingredients 

• 2 tbsp. (30 ml) vegetable, olive or canola oil 
• 1 red pepper, chopped 
• 1 small yellow onion, chopped 
• 2 cloves garlic, minced 
• 1 can (14 oz./398 ml) can black beans  
• ¾ c. (180 ml) water  
• ¼ c. (60 ml) Salsa Lizano* 
• 3 c. (750 ml) cooked brown rice,** preferably day-old and refrigerated 
• ¼ c. (60 ml) chopped fresh cilantro 

* Salsa Lizano (Lizano sauce) is a Costa Rican condiment that can be found in many specialty grocery stores. It gives a wonderful flavour to this dish, but if you can’t find any, try this instead: 

• 2 tbsp. (30 ml) Worcestershire or HP sauce
  OR 
• 3 tbsp. (45 ml) soy sauce + 1 tbsp. (15 ml) maple syrup  

**Check the yield on the packaging. As a rule of thumb, 1 cup of uncooked brown rice makes 3 cups of cooked rice.  

.  

Preparation 

1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped pepper and onions until peppers are soft and onions are translucent, about 6 to 8 minutes. Add minced garlic and cook for 1 minute.  
2. Add black beans, water and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid has evaporated. Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed, about 3 to 5 minutes. 
3. Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve. 

Photo Credits: https://stripedspatula.com/gallo-pinto

Whether it’s the bright pink colour or the sweet taste, this hummus is sure to be a hit with kids of all ages. What’s more, it’s an excellent way of working some extra vegetable protein into your menu. The recipe was developed by our very own Rebecca Sly, a program coordinator here at Breakfast Club of Canada.  

Beet Hummus

Ingredients 

• 5 oz. (150 g) cooked beetroot (approximately 2 medium-sized beets) 
• 1 can (19 oz./540 ml) chickpeas, drained and rinsed 
• 2 cloves garlic 
• 1 tbsp. (15 ml) lemon juice 
• Salt and pepper to taste 
• 3 tbsp. (45 ml) vegetable oil of your choosing 

Preparation 

• Place all the ingredients in a blender and process until smooth.  

Ideal served with veggie sticks, but can also be spread over flatbread, regular bread or toast.  

Photo Credits: https://petersfoodadventures.com/buckwheat-kasha-with-milk

This combination of roasted buckwheat, honey and milk is easy to make and even easier to devour!  

Kasha (Buckwheat Porridge) 

Yield: About 6 servings  

Ingredients 

• 1 c. (250 ml) roasted buckwheat groats  
• 2 c. (500 ml) boiling water  
• ½ tsp. (2.5 ml) salt  
• 2 tsp. (10 ml) honey or sugar  
• 2 tbsp. (30 ml) margarine  
• 1 c. (250 ml) milk or soy beverage  

Preparation 

1. Wash the roasted buckwheat groats. In a medium saucepan, combine the buckwheat, 1 tbsp. (15 ml) margarine and boiling water.  
2. Bring mixture to a boil. Reduce to a simmer, cover and cook until tender, about 10 minutes. Add salt, the remaining margarine and honey, and mix. 
3. Add milk to the cooked mixture. Return to heat to warm up. Serve with your preferred toppings, such as fresh fruit or a drizzle of honey. 

Photo Credits: https://petersfoodadventures.com/buckwheat-kasha-with-milk

Adapted from https://petersfoodadventures.com/buckwheat-kasha-with-milk 

This year, the staff at Nesbitt Elementary School in Montreal, Quebec, decided to break the routine of serving cold breakfast food items that they had adopted while COVID-19 restrictions were in place. They wanted to see if they could switch back to a hot breakfast while maintaining an in-class service model.  

In September 2022, Nicholas Romano, principal of Nesbitt Elementary School, approached breakfast program volunteer Francesca Lasala to discuss the possibility of offering students a hot breakfast. With Francesca’s open-mindedness, determination and strong team of fellow volunteers, they were able to change their menu while still serving breakfast in class. 

With the support of Principal Nicholas Romano, Francesca Lasala and her team of volunteers came up with a menu featuring waffles, scrambled egg tortillas and grilled cheese sandwiches. The breakfast is prepared before school starts and then delivered to each classroom by bin while everything is still warm.   

The team has gotten off to a great start thanks to volunteers Danielle, and husband-and-wife pair Claudette and Denis, who have been helping out for a few years now. Randstad employees are also pitching in this year by sending employees to volunteer every two weeks.  

When asked for advice about getting enough volunteers, Francesca said, “Send an email to parents! Try it! You just need to stress that their presence needs to be consistent.” Francesca also creates a positive climate for her volunteers and puts a lot of effort into how the breakfast appears in the bin. As she puts it, “A good presentation goes a long way!” 

Francesca sees the value in enriching the breakfast program as much as possible. “Before entering the classroom, the students can already smell what’s on the menu. They get so excited about it!” she said, adding, “The most rewarding thing for me is having the kids say ‘thank you’ during the day. Once they came to the breakfast room while I was cleaning and a girl said, ‘Thanks for everything you do to make sure we eat in the morning.’” 

Advice for switching to a hot menu 

The Nesbitt teachers agree: breakfast in class is no different from snack time. It’s a calm period during which students get the chance to start the day with a healthy meal. It gives teachers time to look at their agendas for notes or end-of-day changes. They all have their routine, clean up their spaces and bring back the class bin.  

If you need support, talk to your BCC coordinator! At Nesbitt, Francesca worked with her coordinator to adjust the original menu of pancakes and oatmeal, which they could sense might be too much to manage all at once, to something that was more manageable but just as delicious and nutritious!  

Every week, at Le Tandem School in Sainte-Thérèse, Quebec, a delivery truck pulls in, with thousands of pieces of fresh ‘’Fruits et légumes Bono’’ produce on board. Through this partnership, students have access to a wider variety of fruit every morning.  

In October 2021, it occurred to one of the teachers at Le Tandem that the produce that went unsold at Fruits et légumes Bono (where her husband worked) could be repurposed and redistributed to the children at her school. The idea went over well with both the school’s principal, Sylvain Jetté, and the president of the Montreal-based company, Giuseppe Lavorato. Ever since, fresh fruit has been a morning staple for the more than 380 students at Le Tandem, 70 of whom are enrolled in the breakfast program. Given that the products provided through BCC are limited to what is available from suppliers and subject to transportation constraints, a partner like this is vital to adding extra variety to children’s diets. What’s more, the fruit is provided free of charge, courtesy of Bono. The only cost covered by the school is the delivery charge.  

It just goes to show that one teacher with one simple idea can have a tremendous impact on an entire school population. Thank you to all those who have been involved in making this amazing initiative come to life!  

Perhaps you, too, should consider approaching some of the food businesses in your area to see if a similar arrangement can be made. Who knows what would come of it! 

As the 2020–2021 school year got underway, Saint-Coeur-de-Marie School was still short a site coordinator for its breakfast program.

Having just moved to Saint-Damien, Catherine Rixhon took advantage of the opportunity to get involved in the community and do something positive for the next generation through her twin passions of cooking and gardening. She loved the experience immediately and saw that she would be making a real difference in the day-to-day lives of students. But she was far from done contributing! She reached out to an organization that funds community health projects and secured a grant for the school, which was then used to start an initiative known as “Projet Écolimentaire.” The objective is to make locally grown foods more available to students. Part of the funding went toward procuring new appliances and accessories for the school kitchen. The school already had a seed planter, courtesy of the Municipality of Saint-Damien, which meant that everything was in place to allow students in every class to plant, grow and harvest a variety of fruits and vegetables in their community garden. Potatoes, kale, eggplant, cherry tomatoes, garlic and bell peppers are among the plants they proudly tend.  

But what about potential food waste? No worries there! Catherine had yet another trick up her sleeve. She and seven other community recruits meet up twice a month to make and freeze healthy, delicious dishes like omelets, kale chips, muffins, breakfast cookies and smoothies to serve in the school’s breakfast program. It wasn’t long until parents were clamouring to join in on the fun. After all, helping out in the kitchen once or twice a month is easier for most than volunteering every day during school hours.  

When asked about why she decided to take the lead on this project, Catherine credited her own sustainability-minded values. She is determined to reduce the quantity of individually packaged foods served at the school and focus on locally grown items. “If you want to change society, I think you have to start by educating children,” she says. That is why she is committed to piquing students’ curiosity by exposing them to different combinations of fresh, healthy foods and encouraging them to talk about what they like and how each food is unique. In addition, twice a week, she delivers special announcements over the school’s PA system about healthy eating and the environment. It’s a great way to raise awareness about nutrition and food waste among students and staff alike. As a result, composting has gradually worked its way into the school’s routine practices.  

Even if she doesn’t consider herself to be a morning person, Catherine is delighted and honoured to be involved in the school’s breakfast program. “I’m always raring to get to the school in the morning. The breakfast program has put a little extra pep into my life!” 

Check out this quick and easy recipe for a filling, protein-packed breakfast this spring! Guaranteed to satisfy everyone at the table. 

Yield: About 4 servings 

Ingredients 

• 2 tbsp. (30 ml) margarine or vegetable oil 
• 1 medium onion, finely chopped (about 1 c./250 ml) 
• 2 medium garlic cloves, finely chopped (about 2 tsp./10 ml) 
• 2 cans (28 oz./1.1 L) white kidney beans, drained and rinsed 
• ½ c. ketchup 
• 2 tbsp. (30 ml) light brown sugar 
• 2 tsp. (10 ml) Worcestershire sauce or low-sodium soy sauce 
• ½ c. water 
• Salt and freshly ground black pepper 

Preparation 

1. Heat the margarine or vegetable oil in a large non-stick skillet at medium heat. Add the onions and garlic. Cook for about 5 minutes, until onions are soft.  
2. Add all the other ingredients, stirring to combine. 
3. Simmer for about 5 minutes, until liquid is reduced. Season to taste with salt and pepper. Enjoy! 

Serve with whole grain bread and fruit for a complete breakfast. For a little extra protein, add an egg!  

Adapted from: https://www.seriouseats.com/quick-morning-beans-and-fried-eggs-recipe 

Add a touch of freshness to your breakfast with this delicious, protein-rich smoothie. It’s a great way of incorporating tofu into the first meal of the day!

Spinach Tofu Smoothie

credit: Adapted from this recipe.

Yield

About 6 servings  

Ingredients 

• 3 c. (750 ml) fresh spinach
• 2 bananas
• 1½ c. (350 ml) chopped frozen mango
• 1 c. (250 ml) chopped frozen pineapple
• 10 oz. (300 g) soft (silken) tofu
• 1½ c. milk or soy beverage
• Fresh mint, optional

Preparation 

1. Combine all ingredients in a blender and blend until smooth. Add extra liquid, as necessary. Enjoy! 
   Pair with a serving of whole grains for a complete breakfast! 

At Breakfast Club of Canada, we are always searching for innovative recipes to share with you — especially ones that highlight cultural diversity and allow students to try foods that are not typically served at breakfast time. So when we discovered these Traditional Foods Fact Sheets, created by the First Nations Health Authority, we knew we had to pass them along! They provide information on traditional food items such as salmon, game meats and plants, along with some tasty recipe ideas. On page 30, there is a wonderful recipe for salmon soup that has proven quite popular in a school breakfast program in BC. 

Salmon soup

Credit: Recipe from the First Nations Traditional Foods Fact Sheets.

Ingredients 

• 4 c. (1 L) water
• ¼ lb. (125 g) salmon roe
• 1 lb. (500 g) fresh salmon, cubed
• ½ lb. (250 g) potato, diced
• 1 stalk celery, diced
• 1 medium onion, diced
• Salt and pepper to taste
• Pinch curry powder
• 1 bay leaf
• 1 tbsp. (15 ml) vegetable oil
• Dry seaweed for garnish

Preparation 

In a large soup pot, sauté onion, celery and potato in oil. Add water and bring to a simmer. Heat salmon roe in a small saucepan and add to soup stock. Add salmon, salt, pepper, curry powder and bay leaf. Bring to a boil. Simmer over low heat until potatoes are just tender. Discard bay leaf. Ladle into soup bowls and sprinkle with dry seaweed.

Summer is just around the corner, which means it’s the perfect time to take advantage of the abundance of fresh fruits and vegetables that are about to spring forth! In case you missed it, BCC’s Nutrition Committee recently revised its nutritional guidelines to include a wider variety of vegetables. Vegetables should be a major part of every meal throughout the day, including breakfast. They are rich in vitamins and minerals and are interesting options to explore to bring a touch of originality to your breakfast plate. Read on for a few tips on how to incorporate more vegetables into your morning routine. 

Add vegetables to your eggs 

Brighten up your egg recipes with some colourful vegetables. Add peppers, spinach and zucchini to your scrambled eggs, or whip up a seasonal vegetable omelette. Try our recipe for Broccoli Omelette Bites or Cheese and Veggie Egg Cups. And why not explore recipes like shakshuka, a dish that incorporates poached eggs with a vegetable-rich tomato sauce! 

Use veggies as a toast topper 

Skip the classic banana/nut butter combo and opt instead for something vegetable-based. Why not try avocado toast with feta cheese, or top your multigrain bread with a layer of hummus and sliced tomato? The possibilities are endless, and there’s something for everyone!  

Make breakfast time, sandwich time 

Sandwiches aren’t just for lunch! Use your imagination to create all kinds of combinations. Add grilled vegetables to your grilled cheese or breakfast wrap. Check out our cookbook to try our Breakfast Enchilada or Breakfast Quesadilla recipes.  

Veg up your smoothies 

Use vegetables to add a splash of colour to your breakfast smoothies. Spinach or kale are great options for green smoothies. Carrots will make your tropical smoothies look extra sun-kissed and beets will turn your red berry smoothies even redder!  

Incorporate vegetables into your baking recipes 

Experiment with recipes for baked goods that contain a secret ingredient: veggie power! Our recipes for Spinach Morning Muffins and Zucchini Bread Scones are good places to start.  

Serve vegetables instead of fruit on the side 

Veggies and dip or a summer salad of spinach and raspberries pair perfectly with several breakfast dishes. Vary your sides to include as many vegetables as you do fruit.  

Remember, working vegetables into your breakfast not only makes it more nutritious, but it also adds extra flavour and colour to kick-start the morning. So be creative and have fun!