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by Theresa Santandrea-Cull
Eggplant and Avocado FrittataMakes 4 servings Frittata means “fried” in Italian. Theresa loves both eggplant and avocado and decided to put them together in a frittata. The result? Divine.11⁄2 tbsp grapeseed oil 22 mL1 cup chopped red bell pepper 250 mL1⁄2 cup chopped onion 125 mL1 tbsp...
by Donna Washburn, PHEc and Heather Butt, PHEc
Multigrain BreadMakes 15 slices(1 per serving)A celiac friend suggested this variation of our Whole-Grain Amaranth Bread (page 50). This soft-textured, creamy, honey-colored bread is so delicious you won’t even suspect how nutritious it is.3⁄4 cup amaranth flour 175 mL3⁄4 cup brown rice flour 1...
by Donna Washburn, PHEc and Heather Butt, PHEc
Broccoli Salad TossServes 6 to 8 This versatile all-season salad can be made the day ahead. Be sure to try some of the variations for a different salad every time you make this recipe. Triple this recipe to take to a pot luck, family reunion or company picnic. DRESSING1⁄3 cup GF mayonnaise 75 mL1⁄3...
by Donna Washburn, PHEc and Heather Butt, PHEc
BurritosMakes 4 servings (2 per serving) Tired of sandwiches? Here’s a new idea for lunch or dinner! Extras can be warmed quickly in the microwave. 2 tsp vegetable oil 10 mL2 cloves garlic, minced1 small onion, chopped11⁄2 tsp chili powder 7 mL1⁄2 tsp ground cumin 2 mL1 can (19 oz/540 mL)...
Peanut Butter CookiesMakes 3 dozen cookiesPreheat oven to 350°F (180°C)Baking sheets, ungreasedEverybody’s absolute favorite cookie! These are just perfect to share with friends of all ages. No need to be separate from the crowd! 1 cup soy flour 250 mL1⁄2 cup packed brown sugar 125 mL1⁄2 cup...