These Breakfast Cookies are simple and delicious! You can make them in advance for busy mornings or pack in lunch boxes for the whole family. They are also gluten-free and vegan 🙂 Makes 8 Cookies Ingredients: 1 large ripe banana (about 1/2 cup mashed) 1 cup gluten-free oats 1 teaspoon Read more…
Are you wondering what to do with those canned chickpeas? For a new twist on chickpeas, try this recipe! It is high in fiber and antioxidants. Enjoy! Quinoa and Chickpea Pilaf Yield: 4 servings Serve this stew over brown rice or quinoa. 1 ½ cups quinoa 1 large sweet potato, Read more…
Our resident nutritionist Linda Heredia, has shared with us her favourite summer recipe. This recipe is so simple as a no-churn ice cream or popsicle –Â perfect for these summer months or anytime you are craving a cold, delicious treat! Bonus – it’s packed with more potassium than bananas and loaded Read more…
Easter is a celebration that focuses on food and fun! Dying eggs to create rainbow coloured eggs has been a long since tradition for many families. For these eggs we’re using all-natural food dyes! That way you don’t have to worry about any harsh or toxic chemicals around your kids Read more…
 Sweet Potato Protein Muffins  by: Linda Heredia, Registered Holistic Nutritionist These muffins are great for anyone from your toddler to athlete. NO Flour, NO Dairy, NO Added Sugar. And like all my other recipes – SIMPLE! INGREDIENTS 3/4 cup cooked mashed sweet potato 2 medium banana 2 large eggs Read more…