A different, healthier take on breakfast granola! This nutritious and delicious recipe is composed of only whole food ingredients, providing plenty of fiber-rich complex-carbs, plant-based protein, and healthy fats – for steady energy. Sweetened naturally with my Apple & Apricot butter (see here), this granola is free of the processed sugars, refined oils, and other preservatives, which are found in store-bought products. To boost the flavor in a healthy way, I added Earl grey, cinnamon, and orange zest!
This delicious and nutritious fresh fruit spread is composed of just a few whole ingredients, minus the processed sugars or other preservatives that you find in most store-bought products. Enjoy as you would any jam, jelly, or marmalade – to top your whole grain toast, stirred into breakfast oats/quinoa/buckwheat groats, or non-dairy yogurt – as a healthy sweetener and flavor booster!
These tacos are made from whole food, plant-based ingredients, offering a balance of fiber-rich complex carbs, protein, good fats, vitamins, minerals and antioxidants – for optimal nutrition, energy, and satiety. I provided two protein options, black beans and tempeh, which you can make one or both of, depending on your personal taste. Many of my clients are sensitive to soy, but typically handle tempeh well, seeing as it is a fermented whole food, rather than a processed (GMO) soy product. This versatile recipe creates enough food for multiple meals, and can be enjoyed for breakfast, lunch or dinner. The different components (smoky black beans, slaw, mango salsa, BBQ tempeh) can also be enjoyed in ‘taco bowl’ form (minus the tortillas), or as meal accompaniments. Preparing a big batch of these ready-to-eat dishes, you can easily mix and match the items, assembling quick and healthy meals to eat throughout the week!
Preserved lemon aka pickle lemon, l’hamd marakad, or citron confit as its known in Morocco, makes a flavourful, healthy addition to a variety of recipes. Known famously for its use in North African dishes like tajine, preserved lemon is also part of Indian, Sri Lankan, Cambodian, Italian and even Russian food cultures.
Camilla Wynne, Pastry Chef and Owner of Preservation Society, a small batch preserving company based in Montreal. They produce fruit-forward jams, crystalline jellies, marmalades, chutneys, and addictive pickles. Ingredients are local whenever possible and sometimes even handpicked.