Each month, you’ll receive an email featuring our latest activities (events, special
announcements, etc.), inspiring testimonials, concrete results of the impact a good breakfast
has on students and much more!
You can also access five additional exclusive recipes that are perfect for the upcoming season.
The rich taste of cheddar cheese, combined with the earthiness of three different flours, and an egg and Mexican-inspired toppings to finish it off — now there’s a sure-fire way to rev up your morning! Much healthier than the traditional eggs-and-bacon combo, it’s just as filling and even more flavour-packed.
Yield: 6 large muffins
Prep Time: 20 min
Cooking Time: 25 to 30 min
Ingredients
Directions
Preheat oven to 350°F (180°C). Place 6 paper or silicone liners into the cups of a large muffin pan.
Combine the three flours, baking soda, baking powder and salt in a bowl.
In a second bowl, whip together the cooled melted butter with 1 of the eggs. Add half of the dry ingredients and half of the milk to the mixture, and combine. Repeat with the remaining dry ingredients and milk, and blend until evenly mixed. Incorporate about ⅓ cup (85 ml) of the grated cheese. Spoon into the muffin cups in equal quantities.
Use a spoon to create a well in the centre of the batter in each muffin cup. Break an egg into a small dish and slowly pour into the well. Do the same for each of the cups. Lightly season with salt and pepper and top with the divided portions of peppers and the remaining cheese.
Bake for 25 to 30 min, turning the pan around halfway through, until a toothpick inserted into the centre of one of the muffins comes out clean. Remove and let stand for 5 min before turning out.
Scrumptious warm or cooled!
You can also use a 12-muffin pan with smaller cups if you’d like. (You’ll need 13 eggs in all if you do.) Either way, your taste buds will thank you!
Traditional pancake recipes contain eggs and milk, but we’ve found a way to work around that and add a splash of panache while we were at it! You’ll love the taste and the texture, and your body will love how healthy they are!
Yield: 6 pancakes
Prep Time: 10 min
Cooking Time: 5 min
Ingredients
Ingredients
Combine the two flours, baking powder, salt, sugar, flaxseed and chia seeds in a bowl. Add the almond milk and oil, and mix until well blended.
Melt margarine in a skillet over medium heat. Pour ¼ cup (60 ml) of the batter onto the pan and spread into the shape of a pancake. Cook 3 min, then flip and cook 2 min on the other side.
Serve with maple syrup and fruit.
Why not combine the dry ingredients ahead of time, and add the oil and almond milk just before cooking? That way, you’ll have your own homemade pancake mix on hand so you can whip up a nutritious, delicious breakfast in no time!
This ain’t your grandma’s cole slaw! A divine medley of textures and flavours that is nothing less than heavenly! The subtle zing of the ginger and tahini complements the sweetness of the orange and honey, making for a combination of creamy and crunchy that you can enjoy all year round: al fresco in the summer, as your go-to lunch salad at work and after a day on the ski slopes.
Yield: 4 servings
Prep Time: 20 min
Cooking Time: None
Ingredients
Dressing
Directions
Combine chicken, bean sprouts, cabbage, cucumber and cilantro in a salad bowl.
In a blender, combine the oil, lime and orange juices, tahini, honey, ginger, sriracha, salt and pepper and mix for a few seconds. Pour about three-quarters of the dressing onto the chicken mixture. Incorporate more dressing as desired or serve on the side so your guests can add as much, or as little, as they like.
Sprinkle with cashews and sesame seeds and serve.
No cooked shredded chicken on hand? Make your own! Place two chicken breasts in a saucepan with an onion, a carrot, a parsnip and a stalk of celery, add fresh parsley, thyme, salt and pepper, and fill with water. Bring to a boil, then simmer on medium heat, covered, for about 25 min or until the chicken is no longer pink. Remove from the broth, let stand for 15 min, then shred. And dig in!
To be able to concentrate, learn, play and have fun, kids need to fuel up on the right nutrients every day. If your child isn’t crazy about energy-rich legumes, you can try working them into something they do enjoy, like a pasta salad, and help develop a taste for them. This hearty recipe, with its triple-herbed vinaigrette, is bound to win them — and everyone else in your family — over in no time!
Yield: 4 to 6 servings
Prep Time: 10 min
Cooking Time: 10 min
Chilling Time: 1 h
Ingredients
Vinaigrette
Directions
Bring a large pot of salted water to a boil. Add the orzo and cook for 10 min, or as recommended in the package instructions. Drain, cool under cold water, drain again and place in a salad bowl.
Drain canned chickpeas and rinse. Add to the orzo. Combine with the tomatoes, peppers and feta.
Combine the olive oil, lemon juice, balsamic vinegar, cilantro, basil, mint, salt and pepper in a blender and purée. Pour over the orzo mixture, toss and chill for 1 h, allowing the flavours to mingle.
Look for roasted peppers that aren’t pickled (M’Lord brand peppers are one). Or you can make your own: it’s easy and economical when they’re in season. This recipe calls for 4 large peppers. Preheat the oven or barbecue to 500°F (260°C). Place the peppers on a dark-coloured baking sheet lined with parchment paper or directly on the barbecue grill. Turn when the skin begins to blacken. Continue cooking until the skin on all sides is charred. Place the roasted peppers in a bowl, cover with plastic film and let rest for 20 min. Then peel, remove the seeds and stem, and cut into strips.
Moist, flaky scones… the hands-down (or paws-down!) best way to get a jump on the day or quell those mid-afternoon hunger pangs. Especially when they’re packed with fibre and low in sugar!
Yield: 12 to 14 scones
Prep Time: 20 min
Cooking Time: 18 to 20 min
Ingredients
Directions
Preheat oven to 375°F (190°C). Grease and flour a cookie sheet, or line with a silicone baking mat.
Combine the multigrain and all-purpose flours, baking powder, salt, cinnamon, cardamom and sugar together in a bowl. Add the raisins and cranberries. Mix to coat the fruit.
Grate the butter (using the large hole on your grater) into the dry ingredients. Mix together. Add the carrots and milk. Use your hands to mix and form into a consistent dough. Turn out onto a floured surface.
Using a pastry roller, roll out the dough to a thickness of about 1 cm (a third of an inch). Cut out using a cookie cutter and place on the cookie sheet (no more than 8 scones to a sheet). Brush with a little cream and sprinkle natural brown sugar on top.
Bake 18 to 20 min, until a toothpick inserted into the middle of one of the scones comes out clean. Remove from oven and turn out onto a wire rack.
Leap onto them immediately or wait until cooled.
