Light Tuna Salad Sandwiches

Ingredients:

6 slices of whole wheat bread

2 (6 ounce) cans of chunk tuna packed in water
2 green onions, diced
2 stalks of celery, diced
2 tbsp (30 ml) chopped parsley
4 tbsp (60 ml) fresh lemon juice (about one lemon)
4 tbsp (60 ml) olive oil
1 tsp (5 ml) freshly cracked black pepper
1 tsp (5 ml) dried oregano
1 tsp (5 ml) Dijon mustard

1 large ripe tomato, sliced
3 leaves of romaine lettuce

Instructions:

Drain tuna well and place it in a large bowl

Add remaining ingredients and toss gently just to combine

Tear each lettuce leaf in half and arrange to cover a slice of bread

Then top with a few slices of salt and pepper and some of the tuna

Top with an additional slice of bread

If you like mayonnaise you can add some to the tuna mix before plating or spread some on the bread

Pictured below

Light Western Scramble

Ingredients:

1 egg and 3 egg whites
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1 tsp (5 ml) olive oil
2 thin slices black forest ham or turkey
1\2 green pepper, diced
1\2 green onion, sliced
1 clove garlic, minced
1\2 tsp (2.5 ml) pepper

1\4 cup (60 ml) grated cheddar cheese

Instructions:

In a small bowl beat eggs and milk, season with salt and pepper

Heat a large non-stick skillet over medium high heat and add the olive oil

Once the pan is hot add the green pepper and ham

Allow to cook until brown (around 5 minutes)

Add the onion and garlic to the pan and scrape the bottom to remove any small bits that may be stuck to the pan

season with pepper and push the ham and vegetables over to the sides on the pan to create a well in the middle

Pour the eggs into the well and allow to cook until bubbling

Scramble the eggs in the center of the pan and slowly incorporate the ham and vegetables

Remove the eggs from the pan and top with cheddar cheese

Pictured below with fried plantain

Veggie Scramble

Ingredients:

4 eggs (or 1 egg and 3 egg whites)
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1 tbsp (15 ml) olive oil
10 button mushrooms, sliced
1\2 green pepper, sliced
1\2 zucchini squash
1\2 small onion, diced (or around a quarter cup)
1 clove garlic, minced
1\2 ripe tomato, diced
1\2 tsp (2.5 ml) pepper
1 tbsp (15 ml) salted butter

1\4 cup (60 ml) grated cheddar cheese

Instructions:

In a small bowl beat eggs and milk, season with salt and pepper

Heat a large non-stick skillet over medium high heat and add the olive oil

Once the pan is hot add the mushrooms, green pepper and zucchini

Allow to cook until brown on both sides (around 5 minutes)

Add the onion and garlic to the pan and scrape the bottom to remove any bits of vegetables that may be stuck to the pan

Add the tomato and season with pepper

Add the butter and stir to coat

Push the vegetables over to the sides on the pan to create a well in the middle

Pour the eggs into the well and allow to cook until bubbling

Scramble the eggs in the center of the pan and slowly incorporate the vegetables

Remove the eggs from the pan and top with cheddar cheese

Pictured below with sliced strawberries

Triple Strawberry & Banana Muffins

One of my favorite muffins!
Ingredients:

1 ripe banana, mashed
1\4 cup (60 ml) melted butter
1 cup (250 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
1\2 cup (125 ml) apple sauce
1 cup (250 ml) milk
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
2 cups (500 ml) all purpose flour

6 large strawberries
1 tbsp (15 ml) strawberry jam
1 tbsp (15 ml) sugar

6 large strawberries
1\4 cup (60 ml) sugar
1\4 cup (60 ml) water
1 cup (250 ml) icing sugar

Instructions:

Preheat oven to 375 degrees and place rack in center position

In a large bowl combine banana, butter and sugar, beat until light and fluffy

Add the eggs one at a time mixing well to ensure completely broken down

Add the vanilla, milk and applesauce and mix well to complete the wet ingredients

In a separate bowl combine soda, powder, salt and flour with a fork toss to combine

Fold the wet ingredients into the flour mixture being careful not to over mix

Chop the strawberries into small pieces and mix with jam and sugar

Line your muffin tip with muffin cups and spoon a large dollop of batter into each cup filling them half way

Put a tablespoon of the berries on top of each scoop of batter and then cover the berries with more batter

Bake for 20 minutes or until golden brown

Chop the other six berries into small pieces and put them into a small sauce pan over high heat

Add the sugar and water and bring to a boil

Mash the strawberries with a potato mashed until they thicken (around 5 minutes)

Strain the strawberries over a bowl using a fine mesh tea strainer pushing gently down with the back of a
spoon


Once you have gotten out all of the liquid add in the icing sugar and stir

Spoon a large dollop of icing on each of the warm muffins and top with a slice of strawberry


Pictured below

Mango Smoothie

It's Bollywood weekend here in Toronto!

This refreshing summer smoothie it's inspired by the popular Mango Lassie from India.  Try it!

Ingredients:

2 cups (500 ml) fresh mango chunks
1/2 cup (125 ml) plain yogurt
2 tbsp (30 ml) honey

Instructions:

Combine all of the ingredients in your blender and puree until smooth

If the smoothie is too thick add some mango juice or water

** Ice and rum makes this a perfect summer cocktail **

Pictured Below

Pineapple Muffins

Instructions:

1 cup (250 ml) brown sugar
4 tbsp (60 ml) softened butter
2 eggs
1 and 1\2 cups (375 ml) milk
1 tsp (5 ml) lemon juice
1\2 cup (125 ml) apple sauce
1 tsp (5 ml) vanilla
1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) diced pineapple


Instructions:

Preheat your oven to 375 degrees

In a small bowl combine butter and sugar whisk until smooth

Add the eggs one at a time mixing to ensure they are well incorporated

Pour the milk into a separate cup or bowl and mix with the lemon juice

Then pour the milk into the egg mixture

Add the apple sauce and vanilla and mix well to complete the wet ingredients

In a separate bowl sift flours, baking powder, soda and salt

Whisk together to ensure well combined

Gradually add the dry mixture into the wet and stir just to combine

Add the diced pineapple and stir to distribute

Pour approximately a quarter cup of the mixture into a muffin tray lined with muffin cups and bake for 20 minutes or until a cake tester can be inserted and removed cleanly

Recipe yields 18 large muffins

Pictured below

Chocolate Zucchini Muffins

Vegetables for Dessert!!

Instructions:

1 cup (250 ml) brown sugar
4 tbsp (60 ml) softened butter
2 eggs
1 and 1\2 cups (375 ml) milk
1 tsp (5 ml) lemon juice
1\2 cup (125 ml) apple sauce
1 tsp (5 ml) vanilla
1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
1\2 cup (125 ml) cocoa powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 and 1\2 cups (375 ml) grated zucchini squash

1\4 cup chocolate chips

Instructions:

Preheat your oven to 375 degrees

In a small bowl combine butter and sugar, whisk until smooth

Add the eggs one at a time mixing to ensure they are well incorporated

Pour the milk into a separate cup or bowl and mix with the lemon juice

Then pour the milk into the egg mixture

Add the apple sauce and vanilla and mix well to complete the wet ingredients

In a separate bowl sift flours, cocoa, baking powder, soda and salt

Whisk together to ensure well combined

Gradually add the dry mixture into the wet and stir just to combine

Add the grated zucchini and stir to distribute

Pour approximately a quarter cup of the mixture into a muffin tray lined with muffin cups and sprinkle the top with chocolate chips

Bake for 20 minutes or until a cake tester can be inserted and removed cleanly

Recipe yields 18 large muffins

Pictured below

Turkey Sloppy Joes on Garlic Toast

Ingredients:

1 pound (0.5 kg) ground chicken or turkey
2 tbsp (30 ml) olive oil
1 onion, diced
2 cloves garlic, minced
1 can tomato paste
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) black pepper
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) paprika
1 cup (250 ml) water

4 leaves of romaine lettuce, sliced thin
1 tbsp (15 ml) Caesar salad dressing

10 slices whole grain bread
4 tbsp (60 ml) salted butter, softened
1 clove of garlic minced
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) Italian herb blend

Instructions:

Preheat your oven to 400 degrees

In a small bowl combine butter, garlic, pepper and dried herb blend, stir to combine

In a single layer arrange the bread on a cookie sheet

Lightly butter both sides of the bread and bake for 5 minutes on each side (so you have to turn them once)

Heat a large non-stick pan over high heat

Brown the turkey in the olive oil breaking it apart gently with your spoon or spatula

Add the onion, garlic and stir to remove any brown bits stuck to the bottom of the pan

Add the tomato paste, cornstarch and spices

Stir the mixture until the spices have coated the meat and gradually stir in the water

Simmer until liquid has reduced to a thick gravy

In a small bowl toss lettuce with dressing and set aside

Top the garlic toast with a large scoop of turkey and then pile on the salad!



Pictured below

Watermelon-Berry Smoothie

This refreshing smoothie is an amazing after work-out recharge refresher!

Ingredients:

2 cups (500 ml) watermelon
1 cup (250 ml) strawberries
1\2 cup (125 ml) blueberries
2 tbsp (30 ml) whey protein powder
1 banana (optional makes a thicker smoothie)
3 leaves of fresh mint


Instructions:

Combine all the ingredients in your blender and puree until smooth

Pictured below garnished with watermelon and strawberry

Steak Omelet Light

Ingredients:


2 tsp (10 ml) olive oil
4 eggs
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1, Grilled 8 ounce strip sirloin (left-over)
1 cup (250 ml) sliced button mushrooms
1\2 a small onion, diced
1 clove garlic, minced
1 zucchini squash, sliced (optional)

1\4 cup cheddar cheese

Instructions:

Heat a large non-stick pan over medium-high heat

In a small bowl mix eggs and milk, season with salt and pepper

Add the olive oil to the pan and pour in half of the eggs

Swirl the eggs around the pan to form a large pancake

Once its bubbling lift the edges and flip it over and allow it to cook for an additional 30 seconds

Slide the egg pancake onto a plate

Pour the rest of the eggs into the pan and repeat the process

Add another tablespoon of olive oil to the pan and add the mushrooms and zucchini

Slice the steak diagonally into one inch pieces and stir the vegetables in the pan

Add the steak, onion and garlic and stir

Allow to cook for two more minutes and then divide the mixture between the two eggs pancakes and roll the sides as shown below

Top with grated cheddar cheese, recipe yeilds two large omelettes

Pictured below

Chili Cheese Dog Casserole

 This twist on an American favorite is a delicious and healthy way to use up leftovers from your Mexican taco fiesta!

Ingredients:

4 large chicken hot dogs
1 cup leftover taco meat
1 tomato, diced
1 onion, diced
1 clove of garlic, minced
2 tbsp (30 ml) flour
1 cup (250 ml) milk
1\2 cup (125 ml) shredded cheddar cheese

1, 400 gram package of elbow noodles (macaroni)

Instructions:

Preheat your oven to 400 degrees

Bring a large heavily salted pot of water to boil and cook pasta as per package directions

Heat a large non-stick skillet over medium heat

Slice the hot dogs diagonally into one inch slices

Brown the hot dogs on both sides for around two minutes

Add the onions and garlic and stir to combine

Sprinkle the flour over the mixture and stir to coat

Add the tomato and slowly stir in the milk

Scrape the bottom of the pan and stir and allow it to begin to bubble

Add the cheese and ground beef and bring to a boil to thicken for around a minute

Drain the pasta and pour it into the sauce

Stir to coat the pasta and pour it into a 9 x 12 inch baking dish

Top with some additional cheddar cheese and bake until bubbly (around 5 minutes)

Pictured below

Kids Cooking - Apple Crumble

Ingredients:

6 apples (such as gala, mcintosh or granny smith)
1 tsp (5 ml) cinnamon
2 tbsp (30 ml) white sugar

Crumble:

1/2 cup (125 ml) oats
1/2 cup (125 ml) flour
1/2 cup (125 ml) brown sugar
1/2 tsp (2.5 ml) cinnamon
1/2 cup (125 ml) butter


Instructions:

Preheat your oven to 375 degrees

Have your child peel the apples and cut them into bite sized chunks

Then toss the apples with the cinnamon and white sugar

In another bowl, have your child combine oats, flour, brown sugar, butter and cinnamon with their hands to form a rough ball

Have your child pour the apples into a baking dish (8" x 8" or 9" x 9")

Next, have your child break apart the ball of crumb topping into small chunks to cover the apples completely

Bake for 35 - 45 minutes or until apples are bubbly and crumb topping is golden brown


Pictured below topped with a scoop of vanilla ice cream

Kids Cooking - Roast Chicken Fettucine

Ingredients:

2 tbsp (30 ml) olive oil
2 cups (500 ml) leftover roast chicken
1 tomato, sliced
1 green onion, sliced
1 clove garlic, crushed

1 cup prepared Alfredo sauce
1, 400 gram package penne pasta

Instructions:

Fill a large stock pot with water and bring it to a boil

Have your child shred the chicken into bite sized pieces and set aside

On a cutting board have your child slice the green onion and tomato into small pieces (don't be too
concerned with consistency)

Heat a non-stick pan over medium heat

Have your child add the onion and tomato and stir gently

Using the garlic crusher have your child crush the garlic into the pan and stir once again

Instruct your child to add the chicken and stir gently to combine

It is now time to add the sauce and reduce heat to low

Allow the mixture to simmer while you guys cook the pasta

Add a little bit of pasta water (half a cup (125ml)) and the pasta and stir until all of the noodles are coated


Pictured below garnished with green onion prepared by my Fabulous 9 year old Tiana

Kids Cooking - Roast Chicken Dinner

Ingredients:

1 whole chicken (or a 1\4 per person your serving)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) oregano
1 tsp (5 ml) dried thyme
1 tsp (5 ml) ground rosemary
1 tsp (5 ml) sweet paprika
1 tbsp (15 ml) cooking oil

8 new or yellow fleshed potatoes (or 2 per person)
8 thin carrots carrots
4 small yellow onions
1 head garlic

Instructions:

Mix the seasoning in a small bowl to combine

Set up a work station for your child with all of the ingredients

Instruct your child to peel the vegetables and slice them in half

Have your child arrange the peeled vegetables in the pan as a base for the chicken

Next have  your child to rub the whole chicken with the cooking oil

Then season the chicken liberally with the spices and herbs you prepared

Place the chicken on top of the vegetables and bake in an oven preheated to 375 degrees

Bake for one and a half hours per kilograms


Pictured below once again prepared by my Fabulous 9 year old Tiana

Kids Cooking - Mexican Lasagna

Lighten your workload while keeping those little hands busy! Try this delicious meal/lesson out Tonight!

Ingredients:

1 pound (1\2 kg) ground sirloin, chicken or turkey
1 onion, diced
4 cloves garlic, minced
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) ground coriander
1\2 tsp (2.5 ml) ground cardamom
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground ginger
1 tbsp (15 ml) freshly cracked black pepper
1\2 tsp (2.5 ml) salt
1 cup water

1 cup (250 ml) salsa
1 cup (250 ml) mixed shredded cheese (such as medium cheddar and mozzarella)
6 large corn tortillas, halved

Instructions:

Heat a large non-stick skillet over high heat fry the beef until browned (5 minutes)

Add the onion and stir scraping the bottom of the pan to remove bits of beef

Add the garlic and all of the spices and stir to coat

Add the water and bring to a boil

Reduce heat to simmer and allow all of the water to cook down to a thick sauce (5 minutes)

Set aside to cool


Kids Work Station:

Line up 3 bowls beside the halved tortillas

Fill one with salsa, one with cheese and one with beef

Call your child and hand them a 8 x 8 baking dish

Instruct your child to spread some salsa in the bottom of the pan and cover it with tortilla shells

By first lining up the flat side of the shell with the flat side of the pan to cover the salsa completely

Then cover the shells with half of the beef and a little cheese

Repeat the process beginning with the salsa and leaving the top covered with most of the cheese

This recipe can be used successfully with most children aged 5 and up

Pictured below prepared by my 9 year old and topped with her own new special guacamole recipe and some chopped cilantro

Pan-seared Salmon with Eggplant, Asparagus Ragu

Ingredients:

2 tbsp (30 ml olive oil)
4 skinless salmon fillets
Pinch salt
Pinch pepper

1 large eggplant, diced into 1 inch cubes
1 red pepper, julienned
10 thin asparagus spears
1 tomato
1 onion, diced
10 fresh basil leaves
2 garlic cloves minced

Instructions:

Heat a large non-stick pan over medium-high heat

Once hot add the olive oil

Season the salmon heavily with salt and pepper

Fry the salmon for 3 - 4 minutes per side or until golden brown

Remove the salmon from the pan and set aside covered

Add the eggplant and asparagus to the hot pan and stir it

Season with additional salt and pepper

Once the vegetables begin to brown add the onion, tomato and garlic

Allow to cook until tomatoes have cooked down into a sauce (around five minutes)

Add the basil, stir and turn off the heat


Pictured below with brown rice

Weekend Treat - Chocolate Buttercream Genoise Cake

Genoise Cake

Ingredients:

4 eggs
3\4 (185 ml) cup sugar
1 tsp (5 ml) vanilla
1\2 cup (125 ml) flour
3 tbsp (45 ml) melted butter

Instructions:

In a large bowl or stand mixer beat the eggs and sugar until tripled in volume (around 15 minutes)

Add the vanilla and fold in the flour and butter

Pour batter into a 8 inch by 8 inch cake pan and bake for 20 minutes

Allow to cool completely


Chocolate Buttercream

Ingredients:

1\2 cup (125 ml) sugar
3 tbsp (45 ml) water
2 tbsp (30 ml) honey

2 eggs
Beaten until frothy

1 cup butter (250 ml) (soft but not melted)
1\2 cup (125 ml) melted chocolate

Instructions:

In a small saucepan combine sugar, water and honey

Turn the heat on to medium and boil to 117 degrees (approximately 5 minutes)

Remove from heat and pour into beaten eggs

Beat on high speed for 5 to 15 minutes

Slowly whisk in the chocolate and butter

Refrigerate until ready to use


Cake assembly

Cut the cake in half through the middle

Spoon some frosting onto the base of the cake and smooth along to create a flat surface

Cover with your favorite fruit and then spoon some frosting on top and then cover with the other half of the cake

Spoon the remaining frosting along the outside of the cake and cool until ready to serve

Pictured below with raspberries

Tropical Fruit Smoothie

Another FABULOUS rejuvenating smoothie!  Get all your servings of fruit and keep hydrated!

Ingredients:

1 banana
1 cup (250 ml) diced pineapple
1/2 cup (125 ml) canned mango or mandarin oranges
1/2 cup (125 ml) pineapple juice
2 tbsp (30 ml) whey protein powder (optional)

Instructions:

Combine all the ingredients in the blender and puree until smooth

Use frozen pineapple for a colder smoothie

You can also add some ice to thicken the smoothie

Banana Berry Smoothie

Summer weather makes exercise so much more difficult!  This delicious and healthy smoothie makes a perfect breakfast and after-work out pick me up.

Try it, it's Fabulous

Ingredients:

1 banana
1\2 cup (125 ml) blueberries
1\2 cup (125 ml) strawberries
1 cup (250 ml) acai blueberry vitamin water
2 tbsp (30 ml) whey protein powder

Instructions:

Combine all the ingredients in your blender and puree until smooth


** Try frozen berries for a colder smoothie **

Ackee and Saltfish Omelet !!!

This twist on a Jamaican classic is simplified by using frozen fish!

Fish for breakfast? If it's this delicious we could start a trend!

Ingredients:

1 tsp olive oil
1\2 cup red pepper, julienned
2 green onions, chopped
1 frozen cod fillet
1/2 cup (125 ml) water
1 tsp (5 ml) fish seasoning
1 tsp garlic powder
1 tsp ginger
2 cloves garlic, minced
1\2 scotch bonnet pepper, minced
1 can ackee (540 ml) drained and rinsed

4 eggs
1\8 cup milk
Salt
Pepper

Instructions:

Heat a large non-stick skillet over medium-high heat

Put the red pepper and half of the green onions into the pan

Fry for around a minute and then place the frozen fish fillet into the pan

Pour the water over the fish and cover with a lid

Allow to steam for five minutes or until the water has evaporated

In a small bowl mix the eggs and milk and season with salt and pepper

Add the olive oil to the pan and season the mixture with the fish seasoning, garlic powder and ground ginger

Add the scotch bonnet pepper and remaining green onion

Stir to make sure all of the ingredients are well combined before carefully adding the ackee

Push the mixture to the sides revealing the pan and pour a little olive oil to coat

Pour the eggs into the center of the pan and let them set until bubbling

Scramble the eggs in the center of the pan and mix in the fish and ackee

Serve garnished with green onions and hot pepper sauce



Pictured below with fried plantain

Garlic Shrimp, Pan-seared Salmon with Brown Butter Brown Rice

Ingredients:

Salmon:
2 skinless salmon fillets
Pinch of salt
Pinch of pepper

Shrimp:
10 Jumbo Shrimp, peeled and de-veined
1 tbsp (15 ml) butter
1 tsp olive oil
1 clove of garlic, minced
1\2 tsp (2.5 ml) crushed chili's
Pinch of salt

Rice:
1 cup brown rice
1\4 cup onion, diced
2 tbsp (30 ml) butter
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
2 1\2 cups (375 ml) water

Instructions:

In a small sauce pan melt butter over medium heat

Once melted add the onion, salt and pepper

Fry for around two minutes until softened and beginning to brown

Cover with water and bring to a boil

Once boiling reduce heat to low and simmer until all of the water is absorbed

To begin the shrimp, heat a large non-stick pan over medium heat

Add the butter and olive oil and swirl the pan around to combine

Add the garlic and chili's and once again swirl the pan around to combine

Lay the shrimp in the pan in a flat layer and season with salt

Once the shrimp turns pink flip over to allow to cook completely through

Remove the shrimp to your serving dish and pour the butter over the shrimp

Return the pan to the heat and season the salmon with salt and pepper heavily on both sides

Place the salmon fillets into the hot pan and allow to cook undisturbed for 4 minutes per side

Remove the salmon and cover until serving


Pictured below with a fresh mango mint salsa

Chicken Fettuccine Light

Ingredients:

2 boneless skinless chicken breasts scallopini (pounded thin)
1\2 tsp (2.5 ml) olive oil
Pinch of salt
Pinch of pepper

1 package (400 grams) fettuccine pasta

1 tbsp (15 ml) olive oil
1 tsp (5 ml) crushed chilies
1 zucchini squash, sliced
1 tomato, diced
1 clove garlic, minced
Pinch of salt
1\2 tsp (2.5 ml) pepper
2 tbsp (30 ml) butter
2 tbsp (30 ml) whole wheat flour
1 cup (250 ml) 2 % milk

Instructions:

Season the chicken breasts with the salt, pepper and olive oil

Bring a large pot of water to a boil and cook the pasta as per package directions

Heat your grill to high heat and once it's hot grill the chicken for 3 minutes on each side

Once ready set aside and cover

Heat a large non stick skillet over medium-high heat

Add the olive oil, chili's, squash and tomato

Stir fry for two minutes until fragrant, add the garlic and season with salt and pepper

Stir the mixture and make a well in the center by pushing the vegetables aside so the pan is empty in the center

Put the butter in the center until its melted and the sprinkle the flour on top

Stir the butter and flour together to combine and then mix it into the vegetables

Pour the milk into the pan and stir constantly until thickened

Add the grilled chicken and then immediately toss with the pasta


Pictured below garnished with fresh parsley

Cinnamon French Toast

Ingredients:

10 slices whole wheat bread
2 eggs
2 egg whites
2 tsp (10 ml) cinnamon
1 cup (250 ml) milk
1 tbsp (15 ml) vanilla extract

Instructions:

In a large bowl whisk eggs, whites, cinnamon, milk and vanilla

Heat a large non-tick pan over medium-high heat

Pour a teaspoon (5ml) of light cooking oil into the pan and swirl it around to coat

Slice the bread in half diagonally and dip each slice in the egg mixture on both sides

Shake off the excess batter and fry in the pan for around a minute per side

Serve with maple syrup and fresh fruit

Pictured below

Green Scramble

A delicious and healthy breakfast option!

Ingredients:

2 eggs
4 egg whites
2 tbsp (30 ml) milk
1 green onion, sliced thinly
2 tbsp (30 ml) sliced parsley

1 tsp (5 ml) olive oil
1 green zucchini squash
1 clove garlic, minced
Pinch salt
Pinch pepper
Instructions:
With your vegetable peeler slice the zucchini length wise to create long thin strips

In a medium sized bowl combine eggs, white milk, parsley and green onion.  Mix well

Heat a large non-stick skillet over high heat

Add the olive oil and zucchini and stir fry until the tips begin to brown (around two minutes)

Season with salt and pepper and add the garlic

Add the eggs and swirl around the pan

Scape the sides and flip over to allow all the eggs to cook

Serves two people generously


Pictured below with pear and orange slices

Split Pea Soup

Ingredients:

1 onion, diced
2 carrots, peeled and sliced
1 cup (250 ml) yellow split peas
2 cloves garlic, minced
1 tomato, diced
2 potatoes, peeled and diced
8 cups (2 litres) ham stock
2 cups (500 ml) chopped ham
1 tsp (5 ml) black pepper
1 bay leaf

Instructions:

This recipe is designed to use the leftovers from a boiled ham

For an easy main dish, boil a black forest ham for 1 hour per pound

Serve with a honey mustard sauce

When you remove the ham from the pot set the water aside to cool

When ready combine all the ingredients in a large pot and bring to a boil

Reduce heat to simmer and cook until vegetables are soft and the lentils have almost completely dissolved in the
broth (around an hour)

Serve with bread and butter


Pictured below