Picnic Recipes (Most Popular)
This loaf, adapted from Daniel Leader's "Local Breads" book, is a super-tall riser with a fluffy, tender crumb and a gorgeous golden hue. Weighing the ingredients ensures a stellar outcome, but I've given the conversions too.
Raisins and dried cranberries, guava jam and a hefty dose of toasted sunflower seeds fill these chewy, half whole wheat bar cookies, making them a luxurious but fairly healthy treat!
Baked Bao are stuffed with a hoisin-soaked turkey mixture and baked to golden perfection. Hot or cold, they're a treat for lunch or an after school snack!
These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too!
Moist, healthy and delicious bran muffins - makes a HUGE batch of batter perfect for customizing and baking for the office, or freezing for fresh-baked taste anytime!
These vegan and wholegrain cookies are crispy on the outside, tender inside, with an exotic sweet tang from blood orange zest and juice. Dark chocolate chunks just enhance the pot that much more!
A great warm main-dish salad made of roasted potatoes and vegetables tossed with tangy balsamic vinegar. The goat cheese can be omitted for vegans wishing to try this.
A great way to prepare corn on the cob, this intensifies the sweetness and pairs very well with the butter.
I revised my broccoli salad recipe to go with Phase 1 of the South Beach Diet-YUMMY!
These are great as a side dish or a light meal - serve with chicken or fish. Packed with vitamins and worth the extra prep with fresh artichokes.
Serves 4 as a lunch entree, and keeps really well in the fridge for 4-5 days! Red quinoa, aside from being a complete protein, is higher in B vitamins than white and is a good source of magnesium and zinc too.
Made with rich watermelon curd, cream cheese and just a touch of butter, these are moist and tender with hints of Summer flavour. Coconut, cacao nibs and chocolate chips add extra decadence too!
This tastes rich and exotic, with notes of peach and berry perfectly meshing. Diced dried apple adds textural contrast and an unusual "bite" of flavour when you get one!
The Spiralizer puts a new twist on traditional Japanese sunomono - a light and refreshing vegan cucumber salad perfect for Summer!
These sunny yellow cookies are made with lemon balm infused sugar, fresh lemon balm, a strawberry lemonade powder mix and lots of lemon zest!
These sweet, smoky and peppery strips are adapted from a handful of raw food recipes to work with the oven. Great for summer ZLT's!
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
Adapted from Bake Something Great, these fruit-filled bar cookies are an easier variation on the Fig Newton, and are whole grain and lower sugar to boot!
Subbed in sunflower seeds for the quinoa and forgot to put in the flaxseed, so the texture isn't as "together" and the fiber and protein are way down.