Have you ever tried making bread at home? Here are 3 different ways of baking bread recommended by our very own team members!

1. Old-Fashioned Brown Bread

Brunch Baked Potatoes with Kale & Poached Eggs

Ingredients

4 russet baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil
3 portobello mushrooms, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
2 tsp (10 mL) apple cider vinegar
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) distilled white vinegar
4 large eggs

Directions

Preheat oven to 400 F (200 C).

Line large baking sheet with parchment paper. Add potatoes and pierce a few times with a knife. Roast for 1 hour, or until tender when pierced.

In large cast-iron skillet, heat oil over medium heat. Add mushrooms and fry on first side for 3 to 5 minutes, until a golden crust develops on bottom side. Flip mushrooms; stir in garlic, thyme, kale, apple cider vinegar, and salt. Cook until kale is wilted and mushrooms are tender.

To poach eggs, fill medium-sized saucepan with 3 to 4 in (7.5 to 10 cm) water and distilled white vinegar; bring to a simmer. Crack egg into ramekin and carefully slip into simmering water; repeat with remaining eggs. Continue to simmer for 1 minute, remove from heat, cover, and let stand off the heat for 4 minutes. Use slotted spoon to remove egg from waterwhen serving.

To serve, slice baked potatoes in half, top with kale and mushrooms and a poached egg.

Overnight Yogurt & Oat Muesli with Cherry Chia Jam

Ingredients

1 cup (250 mL) plain yogurt or nondairy plain coconut yogurt
1 cup (250 mL) water
2 Tbsp (30 mL) + 2 tsp (10 mL) lemon juice
2 Tbsp (30 mL) honey, divided
1/4 tsp (1 mL) vanilla or almond extract
1 apple, skin intact, cored and grated
2 cups (500 mL) large flake organic rolled oats (not instant)
1 cup (250 mL) chopped blanched almonds
1/4 tsp (1 mL) salt
2 cups (500 mL) fresh or frozen pitted cherries (defrosted if frozen)
2 Tbsp (30 mL) chia seeds

Directions

In large bowl, combine yogurt, water, 2 Tbsp (30 mL) lemon juice, 1 Tbsp (15 mL) honey, extract, and apple. Stir in oats, almonds, and salt. Cover and refrigerate for at least 8 hours or overnight.

Place remaining 2 tsp (10 mL) lemon juice, 1 Tbsp (15 mL) honey, cherries, and chia seeds in food processor. Blend until smooth. Transfer to reusable container and refrigerate for at least 6 hours or overnight.

In the morning, give both muesli and jam a stir. Scoop muesli into bowls and top with a swirl of jam. Or, layer muesli with jam in glasses to create breakfast parfaits.

Banana Buzz Scones

Ingredients

1/3 cup (80 ml) rolled oats
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
2 tsp (10 ml) maple syrup
2 cups (500 ml) whole wheat pastry flour
1 Tbsp (20 ml) baking powder
1/2 tsp (2 ml) salt
1 1/2 Tbsp (30 ml) coconut sugar or sucanat
1/3 cup (80 ml) cold coconut oil
1/2 cup (125 ml) mashed ripe banana (about 2 bananas)
1/4 cup + 1 1/2 Tbsp (90 ml) skim milk or almond milk, divided
1/4 cup (60 ml) strong brewed coffee
1 tsp (5 ml) vanilla extract

Directions

Preheat oven to 425 F (220 C). Line baking tray with baking paper.

In small bowl, stir together oats, cinnamon, ginger and maple syrup until well combined. Set aside.

In large bowl, whisk together flour, baking powder, salt and sugar. Using blender or two dinner knives, cut cold coconut oil into flour mixture until it resembles coarse crumbs.

Whisk together banana, 1/4 cup (60 ml) milk, coffee and vanilla in small bowl. Pour over flour mixture and, with fork, gently toss together until rough dough forms. Don’t over-mix dough or scones will end up being tough and dense. Form into a ball and transfer dough onto lightly floured work surface.

Flatten ball into a round disc about 1 in (2.5 cm) thick. Using sharp knife, cut dough into 10 wedges. Transfer wedges onto prepared baking sheet and lightly brush tops with remaining 1 1/2 Tbsp (30 ml) milk.

Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer to wire rack to cool slightly before serving.

Almond Butter Banana Protein Truffles

Ingredients

½ cup pitted Medjool dates (about 7)

? cup unsalted almond butter

1 banana, peeled and diced

½ cup organic rolled oats

1 tablespoon coconut flour

¼ teaspoon cinnamon

¼ teaspoon sea salt

Directions

Line baking sheet with parchment paper and set aside.

In food processor, pulse dates until a thick dough forms. Add remaining ingredients and pulse until fully combined.

Roll into balls and place on prepared baking sheet. Chill until firm. Transfer truffles to sealed container and store in refrigerator for up to 2 weeks.

Makes 15.

Hidden Greens Chocolate Avocado Smoothie

Ingredients

1 avocado, pitted and flesh removed

2 cups nut milk (like almond or coconut)

½ cup baby spinach

2 Medjool dates, pitted

2 tablespoons cocoa powder

½ tsp vanilla extract

Directions

Combine all ingredients in blender and puree until smooth and creamy. To correct to desired consistency, thin with more milk or water or thicken with ice cubes. Pour into chilled glasses.

Serves 2.

Chocolate Chia Seed Pudding with Toasted Coconut

Ingredients

1 ½ cups unsweetened plain coconut milk beverage (not canned)

? cup chia seeds

¼ cup unsweetened cocoa powder or raw cacao powder

2 tablespoons maple syrup or agave

1 teaspoon salt

? cup unsweetened coconut chips or shredded coconut

Fresh  fruit, for serving (optional)

Directions

In a large bowl, whisk milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt until combined. Set aside for 30 minutes and whisk again before transferring to airtight container. Refrigerate for at least 5 hours, or overnight.

In skillet, toast coconut over medium heat until light brown. Stir chilled chia pudding well before spooning into bowls. Garnish with toasted coconut and fresh fruit, if using. Serve chilled.

Mushroom Lentil Loaf

Ingredients

1 cup green or brown lentils
3 cups low-sodium vegetable broth
2 tsp grapeseed oil or coconut oil
1 small yellow onion, diced
8 oz cremini mushrooms, diced
2 garlic cloves, minced
1 cup rolled oats
2 large free-range eggs
2 Tbsp unsalted tomato paste
2 tsp dried thyme
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp liquid smoke (optional)
1 cup grated carrot
1/2 cup chopped walnuts
1/2 cup dried cranberries
 

Directions

Rinse lentils and then combine them with vegetable broth in medium-sized saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.

Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.

Heat oil in large skillet over medium heat. Add onion and heat until softened, about 5 minutes. Add mushrooms and garlic; heat until mushrooms have softened.

Place oats in food processor container and pulverize into coarse powder. Blend in 2 cups (500 mL) cooked lentils, eggs, tomato paste, thyme, cumin, salt, pepper, and liquid smoke (if using) into a coarse mixture. Place in large bowl and stir in remaining lentils, onion mixture, carrot, walnuts, cranberries, and mushrooms.

Place mixture in loaf pan and press down firmly into an even layer. Bake for 40 minutes, or until set in the middle and darkened around the edges. Let cool for several minutes before slicing.

Serves 6.

Single-Serving Baked Dairy-Free Macaroni and Cheese

Ingredients

2/3 cup raw unsalted cashews
1/2 cup grated carrot
1 cup boiling water
1/4 cup nutritional yeast
2 Tbsp Dijon mustard
1/2 garlic clove, minced
1 tsp sea salt
1 tsp white vinegar
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 cups uncooked gluten-free or whole grain macaroni noodles

Directions

Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper; set aside.

To prepare cheese sauce, in blender, combine raw cashews and grated carrot with boiling water. Carefully blend until smooth. Add remaining sauce ingredients and purée until completely creamy. Set aside.

To prepare noodles, bring large pot of water to a boil. Add noodles and cook according to package directions. Drain; do not rinse. Place hot pasta back in pot and stir in prepared cheese sauce.

Divide mixture evenly among 6 small ovenproof 250 mL glass Mason jars. Place uncovered jars on prepared baking sheet. Bake for 15 minutes, until bubbly. Cool slightly until you can comfortably use an oven mitt to fasten lids of jars.

Transfer to thermal lunch bag with a hot water bottle to keep warm, along with forks. Since there are no eggs or dairy, there is little risk of spoilage at this temperature during travel time.

Serves 6.

Curry Salmon Patties with Sauteed Mushrooms and Spiced Sweet Potatoes 

Ingredients

Potatoes
2 lb sweet potatoes, peeled and cubed
2 Tbsp butter, ghee or coconut oil
2 Tbsp pure maple syrup
1 tsp cumin
1 tsp ground ginger
Salt and pepper, to taste

Mushrooms
1 Tbsp butter
4 cups white button mushrooms, sliced
1/3 cup dry red wine

Salmon Patties
2 – 5.6 oz (160 g) cans sockeye salmon
1/2 cup rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 Tbsp extra-virgin olive oil

Directions

Potatoes: On stovetop, steam sweet potatoes until very tender. In large bowl, mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt, and pepper.

Mushrooms: Melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.

Salmon Patties: In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.

Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.

Serves 4.

We usually lighten up our meals and eat more fresh fruit, vegetables and light snacks during the warmer months. We are getting outdoors and moving, and we simply don’t crave the same warm hearty meals that we did in the fall and winter. So put away the slow cookers and try some of these healthy, homemade snacks. No time to prepare food? Grab some of these quick alternatives at your local Kardish.