Strata makes a great brunch dish, especially since you can do all the work the night before. This mushroom-goat cheese combo is perfect for company.
Mushroom Asparagus Strata with Multigrain Bread
Quick Western Bake
Be speedy and energy-efficient with this Western “bake” that’s made in the microwave instead of the oven.
Skillet Baked Eggs & Beans
Baked beans make a great base for eggs in this easy, all-in-one pan breakfast. Perfect for weekend brunch.
Shaved Asparagus and Spinach Salad
Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.
Baked Eggs & Spinach
Eggs are a great way to start the day! A breakfast with eggs has the protein you need to make it through to lunchtime. Buying omega eggs is an easy switch to make for a healthier diet.
Flax Seed Soda Bread
Soda bread is a great accompaniment to soups, and unlike yeasted bread, is easily made. Flaxseed adds nuttiness and essential omega-3 fatty acids. Like all soda breads, this is best eaten within 24 hours of baking when eaten fresh, but older bread also makes great toast.
Tzatziki Devilled Eggs
Devilled eggs are an old-fashioned crowd pleaser. We’ve spiced them up with our spicy tzatziki dip. Eggs closer to their expiry date are easier to peel than eggs with a far-off expiry date.
Chocolate Quinoa Brownies
These flourless brownies are a snap to prepare-- just throw all the ingredients in the food processor. We cooked the quinoa in more water than usual to obtain a smoother texture.
Crunchy Quinoa and Leek Gratin
We used protein-rich quinoa to create the base for this wholesome and nutritious dish that serves a party of 10!
Proof that a salad can be more than satisfying, this dish offers protein from turkey, eggs and bacon turkey-style. You could add a sliced ripe avocado to this salad, but it will increase the fat to 20 g per serving.