Heather Trim's breakfast recipes
Published Thursday, January 12, 2017 1:30PM EST
Recipes courtesy Foodland Ontario
Carrot Cake Smoothie Bowl
All the flavours of carrot cake in a bowl for breakfast! Choose your favourite toppings or stick to the traditional walnuts, pumpkin seeds and finely chopped apples. Freeze Greek yogurt in an ice cube tray to make it cold and slushy.
Preparation Time: 5 minutes
1 Ontario Apple, peeled and chopped (about 1 cup/250 mL)
1/4 cup (50 mL) chopped Ontario Carrot
1/4 cup (50 mL) plain Greek yogurt (frozen optional)
1/3 cup (75 mL) milk
1/4 cup (50 mL) large flake oats
2 tsp (10 mL) Ontario Maple Syrup
3/4 tsp (4 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Toppings: Diced Ontario Apple
In blender, combine apple, carrot, yogurt, milk, 3 tbsp (45 mL) of the oats, maple syrup, 1/2 tsp (2 mL) of the cinnamon and nutmeg; blend on high for 1 minute or until desired consistency.
Pour into deep cereal bowl. Top with remaining oats and cinnamon. Sprinkle with diced apple, pumpkin seeds, walnuts and granola. Drizzle with honey. Serve immediately.
1 Serving (with 2 tsp/10 mL of each topping):
PROTEIN: 12 grams
FAT: 9 grams
FIBRE: 6 grams
SODIUM: 85 mg
Sweet Potato, Chickpeas and Apples with Chèvre
Tangy, creamy chèvre (goat cheese) is the perfect complement to this colourful, sweet yet savoury side dish. Serve with pork tenderloin or chicken. Freeze any leftovers to add to soup.
Preparation Time: 15 minutes
Baking Time: 30 minutes
Serves 4 to 6
4 cups (1 L) cubed Ontario Sweet Potatoes or Butternut Squash (1-inch/2.5 cm)
2 Ontario Apples, cubed (Empire, Spartan or McIntosh), about
(2 cups/500 mL)
1 Ontario Red Onion, halved and sliced lengthwise
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 tbsp (25 mL) olive oil
1/3 cup (75 mL) chopped fresh Ontario Parsley
2/3 cup (150 mL) crumbled Ontario Goat Cheese (Chèvre)
2 tbsp (25 mL) raw pumpkin seeds (optional)
Line two large rimmed baking sheets with parchment paper.
In large bowl, combine sweet potatoes, apples, onion and chickpeas. Drizzle with oil and toss well. Transfer to prepared sheets.
Bake in 425ºF (220ºC) oven for 15 minutes. Remove from oven; stir gently. Switch and rotate baking sheets. Bake 15 minutes or until vegetables are tender and slightly golden.
Transfer to serving dish; toss with parsley and top with goat cheese and pumpkin seeds, if using. Serve immediately.
1 Serving (When recipe serves 6):
PROTEIN: 10 grams
FAT: 11 grams
FIBRE: 6 grams
SODIUM: 140 mg
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