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

• 4 pears - peeled, stem left in tact.
• 2 cups of unsweetened apple juice
• 2 cups of water
• 1 heaping tablespoon of grated ginger
• 1/4 cup of honey
• 1 teaspoon of vanilla

Instructions

1. Cut peeled pears in half, carefully remove core with spoon and cut out woody section as needed.
2. Add juice, water, ginger, vanilla and honey to large pot. Gently place pears into liquid. If not covered completely by liquid, lay a piece of parchment paper directly on pears to avoid exposure to air.
3. Simmer on medium-high for 15-20 minutes. Pears are done when paring knife can easily cut the flesh.
4. Remove pears and cool in a bowl. Discard paper.
5. Bring poaching liquid to a low boil and continue cooking for another 10 minutes, or until it turns syrupy and golden.
6. Serve pears warm or cold with warm or cold syrup. I served them at room temperature with rice pudding and a generous pour of syrup.

Ingredients

• 2 cups of cherry tomatoes
• 1 cup of arugula
• 1 cup of baby spinach
• 1/3 cup of cubed feta
• 3 tablespoons of pine nuts
• handful of torn basil (optional)
• salt and pepper
• olive oil
• lemon juice

Instructions

1. Heat BBQ and place tomatoes in a heat safe grilling pan. Season with salt and pepper and drizzle with olive oil. Roast in BBQ until skins start blistering, about 10 minutes. Take off heat.
2. In the meantime, arrange arugula an spinach on a platter, top with tomatoes, sprinkle with feta, pine nuts and basil. Season with salt and pepper, drizzle with a little more oil and a good squeeze of lemon juice. Serve immediately.

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

• Yukon gold potatoes, sliced very thin with mandolin or food processor
• Melted butter
• Salt and Pepper

Instructions

1. Preheat oven to 400 F.
2. Take a non-stick cake pan and brush it with melted butter. Arrange sliced potatoes in one single layer, brush with butter, salt and pepper. Repeat with 2-3 more layers depending on how many potatoes you have, but make sure not to go too thick. If you need a lot more potatoes add them to a second pan. Finish off with melted butter, salt and pepper.
3. Bake in oven until cooked through (poke fork to see if they are tender), 30-40 minutes.
4. Remove from oven and tip onto serving plate. Slice servings like a tart.

Notes

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