Ingredients

• 1 sheet of frozen puff pastry, thawed
• chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
• Shredded cheese
• Eggs
• Salt, pepper

Instructions

1. Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
2. Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
3. Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
4. During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Ingredients

• cornmeal for loaf pans and top of loaves
• 5 cups all-purpose flour (separated into 2 cups and 3 cups)
• 2 packages (4 1/2 teaspoons) active dry yeast
• 2 teaspoons cinnamon
• 1/4 teaspoon baking soda
• 2 cups warm milk
• 1/3 cup apple sauce
• 2 tablespoon honey
• 1/2 tablespoon olive oil
• 1/2 cup warm water
• 2 teaspoons salt

Instructions

1. Grease two loaf pans with non-stick spray and sprinkle with cornmeal, moving the pan around so the cornmeal coats all the sides. Remove any of the excess.
2. In the bowl of your electric mixer combine 2 cups flour, yeast, cinnamon and baking soda. Add in milk, apple sauce, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not over mix, do not knead. The dough will be sticky.
3. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
4. After about 30 minutes of the dough rising, preheat oven to 375 F degrees. Bake for 35 minutes, or until tops are golden brown. Remove from the oven, ensure they are cooked through with toothpick and immediately remove from pans. Set aside to cool.

Ingredients

• 20 -25 apples, cored but not peeled, and cut into large pieces
• 2 cups of unsweetened applesauce (optional)
• 2 cups of water
• 1 heaping tablespoon of ginger
• 1 tablespoon of vanilla
• 1/3 cup of sugar (optional if not using apple juice)

Instructions

1. In a large saucepan, combine all ingredients and simmer at medium/high for 15-20 minutes until fruit is soft. Keep stirring from time to time to keep the foam down. Adjust sweetness to your liking.
2. Let cool a little and blend with immersion blender or in a vitamix for smooth texture. Keep in storage jars in the fridge or freezer.

Ingredients

• 1 piece of sourdough bread, toasted
• 1 egg, fried with soft yolk
• 1/2 cup of peas
• 1 pat of butter
• salt, pepper
• paprika
• 1 tablespoon of crumbly goat cheese

Instructions

1. Melt butter in a small sauce pan, add peas and sautee until soft. Season with salt, pepper and paprika. Mush with food processor or large spoon.
2. Spoon peas on toasted bread, top with fried egg, season with salt and pepper and top with crumbly goat cheese. Serve immediately while egg is hot and peas are warm.

Ingredients

• 1/2 cup unsalted butter, plus extra for cooking
• 2 cups buttermilk, or 2 cups milk plus 2 tbsp lemon juice
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla

Instructions

1. Melt butter in the microwave or on the stove. Set aside to cool. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
2. In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
3. Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes.
4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
5. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Serve with fruit and drizzled with maple syrup.

Ingredients

• 1 banana
• 1/2 cup fresh or frozen mango
• 1/2 cup fresh raspberries
• 1 orange, peeled
• 1/2 cup of coconut water
• 1/4 cup of plain greek yogurt
• 2 ice cubes if using fresh mango

Instructions

1. Blend all ingredients until smooth. Add extra coconut water or water if you want consistency a bit more liquid.

Ingredients

• 3 tablespoons of oats
• 3 tablespoons of granola (optional). I like the added crunch
• 1 apple, cored and sliced thinly, peel left on
• Handful of grapes,cut in half
• 1/4 of golden raisins
• 1 heaping tablespoons of fruit greek yogurt (flavour of your choice)
• 3 heaping tablespoons of plain greek yogurt
• 2-3 tablespoons of freshly squeezed orange juice
• 1 tablespoon of chopped hazelnuts

Instructions

1. The night before, put the oats, granola, fruit, raisins and yogurt into a bowl or container. Combine well and add the orange juice in stages until everything is mixed well. Cover and pop into the fridge overnight. Sprinkle with chopped hazelnuts before serving.

Notes

Ingredients

• 1/4 cup extra-virgin coconut oil, melted, plus more for the pan
• 2 cups unsweetened shredded coconut
• 3/4 cup turbinado sugar
• 1 3/4 cup unbleached all-purpose flour
• 1/2 teaspoon freshly grated nutmeg
• 11/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 eggs
• 1 can coconut milk
• 1 cup powdered sugar, or more as needed
• 3/4 cups white chocolate chunks (optional)

Instructions

1. Preheat oven to 350F. Grease an 81/2 inc loaf pan with a thin coat of coconut oil.
2. Spread the shredded coconut on a rimmed baking sheet and toast in the oven until just golden brown, about 4 minutes. Watch it carefully, it can burn really quickly. Set aside 1/2 cup for topping.
3. In a large mixing bowl, combine 1 1/2 cups of the toasted coconut and the turbinado sugar. Sift in the flour, nutmeg, baking powder, baking soda and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk the coconut oil, and the vanilla. Gently stir the wet mixture into the dry ingredients until just combined, add white chocolate and gently mix. Pour the mixture into the loaf pan and bake until a toothpick comes out clean, 45-55 minutes. Remove from the oven and let cool to room temperature.
4. While the loaf is cooling, combine 1/4 cup of the remaining coconut milk and the powdered sugar in a bowl and whisk until there are no clumps. Add more sugar or more coconut milk to taste. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.

Notes