I keep trying to get my kids excited about oatmeal without success until TODAY! Enter: Oatmeal Pancakes. They are delicious, full of fibre, protein and whole grains. These take minutes to make, they freeze well and everyone loved them! Ingredients: 1 cup rolled oats 1 tbsp baking powder 1/2 tsp salt 1 tsp baking soda 1/2 tsp cinnamon 1 egg 3/4 cup oat milk (or milk of choice) 1/2 tbsp avocado oil 1/2 tsp vanilla 1/3 cup choc chips ​ Instructions: ​​ 1. In a food processor, blender, or bullet, add the rolled oats and blend until it resembles a fine powder (flour-like texture) 2. Add all the dry ingredients together in a large bowl: ground oats, baking powder, salt, baking soda, and cinnamon 3. In a second bowl, add the wet ingredients together: oat milk, avocado oil, vanilla 4. Stir wet ingredients into dry ingredients and stir until combined, add chocolate chips 5. In a pan, heat to low/medium and add batter into 1/4 cup portions to pan, these will cook so quickly so watch carefully and flip when the batter has bubbles and the edges are golden

This bowl is so beautiful it is (almost) too pretty to eat. Inspired by those pricey cafes I figured a homemade version can’t be too hard to recreate! Prep the items in advance so you have everything ready to assemble. The key to crispy tofu is to use extra firm, drain thoroughly and pan fry at medium-high heat. Ingredients: 1 can chickpeas, drained and rinsed 1 yam, chopped into small pieces 1.5 cups pre-cooked quinoa 2 tsp ground cumin 1 block extra firm tofu Cornstarch Curly Kale Peppers, diced Olive oil Avocado oil (or canola) Green Goddess Dressing: 1 avocado 1 tbsp lemon juice ½ cup fresh dill ½ cup fresh basil 2 tbsp olive oil Pinch salt 1 tbsp tahini ¼ cup of water Instructions: Precook quinoa in a rice cooker according to the instructions and leave to cool. Yams/Chickpeas: Preheat the oven to 375 °F and peel and chop the yam into small bite-size pieces. Toss chickpeas and yams in olive oil, cumin and a pinch of salt and bake for 20-25 minutes until golden brown. Green Goddess Dress: add all ingredients to your blender or bullet and purée until smooth and creamy Salad: Wash and chop kale and peppers into small pieces and put aside Tofu: Heat pan to medium-high. Chop tofu into ½ inch pieces and roll in cornstarch (mixed with pepper and pinch salt). Add 1-2 tbsp avocado oil (or canola oil) as they heat well at higher temperatures. Pan fry until golden brown and toss once. Once cooked, place on paper towels to drain excess oil. Assemble: line bowl with quinoa and add cooked yam/chickpea mixture, kale, peppers, and tofu. Top with the dressing.

These protein bites are made with a handful of pantry staples and are a delicious no-bake treat! You will be fighting your kids for them. Ingredients: 1 3/4 cup oat flour (or grind your own oats in a food processor) 1/8 tsp salt 1/3 ground almonds (or your fav protein powder) 1/2 cup natural cashew or almond butter 1/3 cup maple syrup 1 tsp vanilla 1/3 cup milk choice (add additional 1-2 tbsp as needed) 1/3 cup mini chocolate chips Instructions: In a small bowl whisk together nut butter, syrup and vanilla. If the nut butter is too hard, microwave for 15-20 seconds before combining In a large bowl add oat flour, ground almonds (or protein powder) and salt and stir Add the nut butter mixture to the flour and stir in the milk and chocolate chips. The mix should be sticky and moist Roll into tablespoon-size balls and chill for 30 min in the fridge before transferring to an airtight container to freeze ​

This dinner is quick and tasty! Pick up some premade pizza dough at your local bakery (we love the dough from Stong’s and it’s only $3!) and a couple of ingredients and you have a pizza dinner that tastes gourmet! My littles also love stretching the dough and adding their own personalized toppings. Ingredients: 1 premade pizza dough 3 tbsp ricotta cheese Few strips of prosciutto Dried figs, chopped (or prunes or dates) Box baby arugula Instructions: Preheat oven to 425 °F Hand stretch pizza dough to roughly a circular shape, don’t add any extra flour (or mess). Lay flat on a lightly oiled pizza pan for the best even cooking Spread ricotta cheese as the ‘base’ for the pizza, then top with chopped figs and prosciutto Bake for 10 minutes Once finished, top with arugula and use the remainder of the greens for a quick salad tossed with olive oil and lemon juice. This recipe was created in collaboration with dietitian Lindsay Pleskot.

Are you craving some hearty tacos with a twist?! This recipe is packed with asian-inspired flavours and will leave you feeling full and energized. These protein-packed lettuce tacos contain a delicious whole grain called spelt. Spelt is an ancient grain (and relative of wheat) which has a unique nutty flavor and, because of its high water solubility, its nutrients are quickly absorbed into the body. It's also a good source of iron, fiber, and protein. Ingredients: 1 cup spelt, cooked 400g ground chicken 100g mushroom, chopped 2 garlic, chopped ½ shallot, chopped ¼ cup purple cabbage, chopped 2 tbsp hoisin sauce 1 tbsp soy sauce Lettuce leaves, washed Did you know? There are about 10.6 grams of protein and ~7.6 grams of fibre per 1 cup of spelt? Instructions: Soak the spelt in water overnight, then drain. Bring 3 cups of water or stock to a boil in a pot. Add the spelt and cover, reduce heat and simmer until the grains are chewy. Cook for about 40 minutes in rice cooker or cover the stove (or cook for 65-80 minutes if the grains were not pre-soaked). Drain excess liquid. Pan fry your shallots and garlic until golden and add the ground chicken and mushroom. Cook until all the water is absorbed. Chop purple cabbage. Add the hoisin sauce and soy sauce to the mixture and combine until golden brown. Wash and lay your lettuce leaves and fill each with your spelt and meat mixture and enjoy!

These are delicious, healthy and packed with nutrients to keep you full for hours. Ingredients: 1 cup rolled oats, ground 3⁄4 cup white flour 1.5 tsp baking powder 1⁄2 tsp salt 1⁄2 tsp baking soda 2 eggs 1⁄3 cup apple sauce 1⁄3 cup maple syrup 1⁄3 cup Greek yogurt 1⁄3 cup milk 1⁄3 cup melted butter 1 tsp vanilla 1 tsp cinnamon ​ Instructions: ​ In a large bowl, combine all dry ingredients and mix well. In a separate bowl add all the wet ingredients Once combined, add the wet ingredients to the dry in a few strokes until just combined Bake 350 °F for 15-18 minutes

These 4 ingredient breakfast cookies are unbelievably good! But let’s be honest, cookies at any time are always a good idea! Ingredients: 3 overripe bananas 2 cups rolled oats 1/2 cup nut butter 1/4 cup choc chips ​ Instructions:​ 1. Preheat over to 350 °F and line with parchment 2. Mash 3 bananas in a bowl 3. Add all other ingredients and combine well 4. Roll into balls and flatten slightly, bake for 10-12 minutes

This smoothie was developed to increase the greens my kids eat. We called it an atomic green mango shake and it’s a massive hit. Chia seeds give it a creamy texture and adds healthy fats and protein. Ingredients: 1 cup of frozen mango 1 cup spinach ¾ cup of soy milk 1 tbsp Chia seeds 1 small ripe banana Instructions: Blend all ingredients together until smooth, enjoy!

This shake is as creamy as it is delicious. A staple in our house when I need to get out the door but don’t have time to have breakfast and have a coffee. This combines both! The protein from the Greek yogurt and the nuts gives this shake staying power. The healthy fats will also keep you satisfied longer. Ingredients: 1/2 cup soy milk 2 shots espresso, cooled 1 tbsp chia seeds 1 tbsp cocoa 1/2 cup 2% plain greek yogurt ( or ½ pack of soft tofu) 1 frozen banana 1 tbsp. nut butter 1 medjool date (or 2 regular dates, they are a bit smaller) ​ Instructions: Add all ingredients to a blender and blend until smooth for about 30-45 seconds. Add more milk if needed for desired consistency. If you prefer a caffeine-free shake, sub the shots of espresso for an extra ½ cup of milk This recipe is amended from its original form developed by Lindsay Pleskot, RD in collaboration with Jenn Messina, RD.

This kid-friendly sour cream dip is packed with protein from Greek yogurt and is perfectly versatile as a snack dip, sandwich spread, or marinade. Ingredients: 1/2 cup sour cream 7% M.F. 2/3 cup Greek yogurt plain 1 tbsp lemon juice and 1 tsp lemon zest 1 tbsp olive oil 1 small clove garlic 2 tsp Sumac spice (this is SO good) Pinch of salt and pepper ​ Instructions: ​​ 1. Add your sour cream and plain Greek yogurt in a bowl 2. Mix olive oil, garlic, lemon juice, lemon zest, Sumac spice, and salt & pepper into the sour cream yogurt mixture 3. Enjoy! ​

These are NOT the typical “healthy” substitution. They are fudgy and fantastic and my kids LOVE them. Try them for a higher fibre, higher protein decadent desert. They are also gluten-free and vegan! Ingredients: Makes 12 brownies 2 tbsp cocoa powder 1 x 15oz can black beans, drained and rinsed (rinse well) ½ cup oat flour ¼ tsp salt ⅓ cup maple syrup 2 tbsp brown sugar ¼ cup avocado oil *or other vegetable oil 2 tsp vanilla extract ½ tsp baking power ⅔ cup chocolate chips (reserve some for topping) ​ Instructions: Preheat oven to 350F Combine all ingredients in a food processor (except chocolate chips) and blend until completely smooth Stir in chocolate chips and pour into muffin tins Top with additional chocolate chips Bake for 20-25 minutes and cool for 5-10 minutes before digging in! If too soft, leave them in the fridge overnight

These high iron beauties will be a hit with even your pickiest little one! They have a unique combo of oat flour, molasses and @lovechildorganics iron-fortified chia & oat organic infant cereal (did you know you can bake with it?) Ingredients: 3/4 cup oat flour 1/4 cup Oat & Chia infant cereal 2 tsp baking powder 1/4 tsp salt 1 tbsp brown sugar 1 tbsp molasses 1 egg 1 cup milk (or fortified milk alternative, I used soy here) 2 tbsp melted butter ​ Instructions: In a medium bowl add flour, cereal, sugar, baking powder and salt. In a large bowl whisk the egg, milk, molasses and melted butter together Add wet ingredients into the dry ingredients, mix until just incorporated Lightly coat waffle iron with butter or cooking spray, pour 1/4 cup of the battle into your waffle iron and cook until golden brown Top with fresh fruit and maple syrup The excess batter can be frozen (and waffles can be frozen too!)