For the LOVE of FOOD Nutrition

• Preheat oven to 375°F. Grease 6 ramekins well with butter, margarine or cooking spray and dust with cocoa.
• Melt chocolate and margarine/butter in a microwave safe bowl for 30 seconds at a time until melted. Let cool slightly.
• In a separate bowl, whisk eggs, salt, vanilla and sugar until fluffy and a pale yellow in colour.
• Add the egg mixture to the chocolate mixture and whisk.
• Place ramekins on a baking sheet.
• Divide batter equally into ramekins and bake for ~10 minutes. The batter should start to pull away from the edges of the ramekins.You want the middle of the cake to still be jiggly and move.
• Serve immediately.

• Preheat oven to 425°F.
• In a mixing bowl, mash together cheese, garlic, pear, onion, salt, pepper and then stir chopped spinach leaves until combined.
• Cut a slit 3/4 of the way through the chicken breast without cutting all the way through. This will make a pocket to put the stuffing in.
• Stuff each chicken breast with 1/4 of the mixture and close it with a toothpick.
• Lightly season the chicken breast with salt and pepper.
• Heat cooking oil in an oven-proof pan over medium heat. Add chicken and cook until golden brown on each side (~4 minutes per side)
• Bake at 425˚F for 10-15 minutes or until thermometer inserted into the thickest part of the chicken registers at 165˚F.
• Let chicken rest for 5 minutes before slicing. Spoon pan juices over chicken and serve.

• Preheat a large pan over medium heat.
• Lightly season chicken with salt, pepper, and crushed dried thyme.
• Once pan is hot, add vegetable oil and chicken. Cook until chicken starts to become golden brown in colour on all sides.
• Add onion and cook until clear in colour. Add Garlic and cook for 30 seconds.
• Add chicken stock to deglaze the pan.
• Mix Dijon mustard and honey in a separate bowl or mug and then pour into the chicken mixture.
• Stir cornstarch into the pineapple or orange juice until the mixture has no clumps, then stir into the chicken mixture.
• Bring to a simmer to cook off the starch and thicken the sauce.
• Adjust thickness of sauce to desired thickness. For a thinner sauce, add some water, stock or juice.
• Serve over cooked rice with steamed vegetables. My family loves it with steamed broccoli and carrots.

• Preheat oven to 350°F. Line 9" square baking pan with 1" of excess foil hanging over edges of the pan. Grease foil well. Set aside.
• Melt chocolate and butter in the microwave for ~1 minute or until all chocolate is melted.
• Whisk sugar into chocolate mixture, then whisk in eggs, one at a time. Stir in vanilla. Gradually stir in flour and salt until well combined.
• Scrape batter into prepared pan and spread evenly. 
• Bake for 30-35 minutes or until a toothpick comes clean. Let cool completely on pan or wire rack.
• Remove brownies from pan using the foil to lift them. Cut into bars.

Optional add ins – chopped nuts, sprinkles, marshmallows, chocolate chips and salted caramel chocolate chips!

• Heat a large pot over medium heat. Once warm, add oil, bay leaf, parsley, thyme, salt and pepper, and onions and sweat until onions are clear in colour.
• Once onions are clear in colour, add turkey and chicken stock, and bring to a simmer.
• Once simmering, add frozen peas, carrots, celery, and egg noodles and simmer for 7 minutes.
• Remove bay leaf and pour desired amount into bowls.

• Preheat waffle iron.
• In a bowl, sift together flour, sugar, baking powder, baking soda, and salt.  
• Whisk in egg, vanilla, and oil until blended well with no lumps. 
• Heat a medium-large pan over medium heat. Lightly grease with oil or cooking spray.
• Spoon ¼ cup of batter into waffle iron.
• Wait until golden brown in colour and if needed, flip waffle to allow the other side to become golden brown in colour, ~3 minutes on each side.  
• Serve with desired toppings.

• Preheat oven to 350°F.
• In a large mixing bowl, mix all the wet ingredients except the zucchini (bananas, egg, yogurt, and oil).
• Make a hole in the middle of the mixture and add all the dry ingredients except chocolate chips.
• Mix until well combined, ensuring not to over mix as this makes the muffins tough.
• Once mixed, fold in grated zucchini and chocolate chips.
• Pour mixture into lined muffin cups and bake at 350°F for 20-25 minutes or until a toothpick comes out clean.

• Preheat oven to 350°F.
• Mix all wet ingredients except berries (bananas, egg, Greek yogurt, vanilla extract, and oil) together.
• Make a hole in the middle of the wet ingredients and add in all the dry ingredients.
• Stir until ingredients are mixed, being careful not to over mix (otherwise the bread will be tough).
• Fold in the berries.
• Pour mixture into a greased 9×5" load pan and bake for 60 minutes.

• Mash the chickpeas (leaving a little texture) and add in the red bell pepper, celery and red onion.

  In a separate bowl, combine the mayo or Greek yogurt, hot sauce and vinegar. Stir to combine and then drizzle over the chickpea and veggies.

  Mix all the ingredients well, season to taste and enjoy on your favourite bread, in a wrap or with crackers!

• In a medium pot melt margarine/butter over medium heat. Once margarine or butter is melted add onions, and carrots cook until onions are clear in colour.
• Once onions are clear, add flour and cook until butter starts to form a thick paste ~5minutes. Add garlic and spices, and seasoning.
• Slowly whisk stock into roux mixture. Continue until all stock is in the pot.
• Bring to a simmer for 5 minutes to cook off the starch.
• Once mixture is well combined stir in broccoli. * if you prefer some of the broccoli blended and some florets, cook broccoli till it is soft and remove some florets for garnish before blending the mixture.
• Add milk/cream and continue to heat until warm.
• Season to taste with salt and pepper.
• Remove from heat and stir in grated cheddar cheese, save a small handful of grated cheese for garnish.
• Serve warm.

• Preheat the oven to 375°F
• Beat eggs until foamy and add the oil, plain Greek yogurt, chickpea puree and onions.
• Add flour, spices, baking powder, sugar and salt and pepper to the oil and egg mixture and stir.
• Stir until all flour becomes incorporated. Do not over mix or the scones will become tough.
• Fold in the spinach, ham and cheese.
• Spoon into 12-greased muffin tins.
• Bake at 375°F for 20-25 minutes.

• Cook pasta according to package until al dente.
• Place oil, onion, garlic, celery and spices in stockpot until onions are clear in colour.
• Add canned tomatoes, and stock and simmer for 15-20 minutes.
• Remove lid and add frozen green beans, carrots, canned beans, cooked pasta shells and continue to simmer for 5 minutes.
• Garnish with parmesan.
• Serve warm and enjoy!

• In a bowl sift flour, sugar, cinnamon, cloves, ginger, baking powder, baking soda, and salt.
• Whisk in egg, lentil puree, vanilla, and oil until blended well and there are no lumps.
• Heat a medium-large pan over medium heat. Lightly grease with oil or cooking spray.
• Spoon ¼ cup of batter into warmed pan.
• Wait until bubbles start to from on the edges of the batter and then flip.
• Serve with desired toppings. – Chopped fruit (bananas, strawberries, apples) – Whipped cream – Maple syrup or powdered sugar

• In a large bowl mix all ingredients until well combined.
• Roll into 10 balls and place in an air tight container. These can be frozen for up to 4 months.

• Melt butter over medium heat in a large pot. Add the chopped onion and cook until onions are clear in colour.
• Add in the flour and stir for a minute. add garlic and cook for 1 minute. Slowly stir in chicken stock. You can use a whisk to get the lumps out.
• Add potatoes, thyme, salt, and pepper. Cook for 1 minute, add rinsed and drained white beans, and cream. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender.
• Use an immersion or countertop blender to blend the soup until consistency you like.
• Garnish with green onions, crumbled bacon and cheddar cheese.
• Serve warm and enjoy!

• Preheat oven to 350F.
• 1n large mixing bowl mix eggs, brown sugar, pumpkin puree vanilla, and canola oil.
• Add dry ingredients (baking powder, baking soda, flour, salt, ground cinnamon, ground nutmeg, cloves, chia seed, and ground flax seed) and mix into the pumpkin mixture.
• Add milk and fold in chocolate chips.
• Pour muffin batter in to lined muffin tins 3/4 full.
• Bake at 350F for 12-15 minutes or until a toothpick comes out clean.

• Preheat oven to 425°F.
• Line baking sheet with aluminum foil or parchment. Toss carrots, onions, butternut squash, potato in canola oil, nutmeg, thyme, and salt and pepper then place on baking sheet.
• Roast vegetables in oven for 45 minutes until browned.
• Place roasted vegetables in a large pot and pour chicken stock, and bay leaf in and bring to a boil.
• Once liquid boils and vegetables are soft remove bay leaf and blend with wand, or put in blender, or food processor in batches.
• Blend until smooth. If too thick add more stock.
• Serve hot with one tbsp of Plain Greek yogurt on top.