DESSERTS

Makes 10 cookies | Prep Time: 15 min | Cook Time: 15 min There isn’t always time for a healthy breakfast. I created these breakfast date cookies for those busy mornings. These cookies will amaze you with their simplicity and rich flavor! They’re also excellent as a snack or as a guilt-free dessert. 2½ cups […]

Makes 12 muffins | Prep Time: 30 min | Cook Time: 30 min No one will be able to resist these muffins. They’re light and “not too sweet,” as my mother would often say. I like them warm from the oven, but they’re also excellent chilled. Enjoying a muffin and getting a dose of veggies

Serves 4 | Prep Time: 20 min | Cook Time: 25 min Do you think oatmeal is boring? Well, think again! Once you’ve tried it with my apple and cinnamon compote, oatmeal is going to become your new favorite breakfast—I promise. The compote is also excellent served cold with vegan yogurt or as a garnish

Makes 1 cup (250 mL) | Prep Time: 15 min | Rest Time: 1 hour People often ask me whether I miss my cheese-eating days. The answer is no. Why? Because a plant-based alternative with herbs does the trick. This is best served with bagels. ½ cup (60 g) cashews 1 (8 oz/225 g) block

SERVES 2 Even though my mom won’t let me call these “meatballs” because they’re made with chicken and not her classic trio of beef, pork, and veal, she does confess to liking them. These are not your average meatballs, I admit, but they are loaded with incredible umami-rich flavor thanks to the addition of tamari

SERVES 2 Is there any more versatile food than the egg? Even plain-old fried—aka sunny-side up—eggs can be prepared in different ways. Sometimes I prefer to cook them very gently, avoiding any color on the whites. Other times I crank the heat and really fry them to create crispy, golden-brown edges that add incredible flavor

SERVES 1 2 medium zucchini or 3 cups spiralized zucchini Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced ½ teaspoon red pepper flakes 1 cup halved cherry tomatoes 1 (6-ounce) jar tuna packed in olive oil, plus 1 tablespoon of oil from the jar ½ cup fresh

SERVES 1 1 (6- to 8-ounce) skinless salmon fillet, pin bones removed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon raw apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger ½ unpeeled green apple, cut into matchsticks 2 celery ribs, thinly sliced on an angle, any

SERVES 1 2 tablespoons extra-virgin olive oil ½ cup thinly sliced cremini mushrooms 1 teaspoon finely chopped fresh rosemary ¼ cup cooked Quinoa ( this page ) Kosher salt and freshly ground black pepper 3 large eggs 1 Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat