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Breakfast for Dinner - Cooking Show recipes

Chickpea Pancake

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

1 large or 2 smaller


  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water

For serving: salsa, avocado, hummus, cashew cream (optional)


  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non-stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Huevos Rancheros


Makes 4 Servings


  • 6 tablespoons vegetable oil
  • 8 (5-inch) corn tortillas
  • 1 litre salsa (pico de gallo)
  • 1 tbsp chopped fresh cilantro plus additional for sprinkling
  • tt salt
  • 8 large eggs


  1. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
  2. Poach eggs in water with vinegar.
  3. Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro.

Pico di Gallo


  • 1 medium tomato, diced
  • 1 onion, finely chopped
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 sprigs fresh cilantro, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 green onion, finely chopped
  • 1/2 teaspoon garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro, li and green onion and mix well. Add the lime juice and the olive oil.  Season with garlic, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Bircher Muesli Mix

For Mix:

  • 5 cups rolled oats
  • 2 cups unsweetened shredded coconut
  • 2 cups sliced or silvered almonds
  • 1/2 cup flax seed
  • 1 cup chopped dates
  • 1/2 cup chia seeds
  • 1 cup raisins or any other dried fruit

For 1 serving:

  • 1/2 cup muesli mix
  • 1/2 cup milk (regular, soy, or almond)
  • 1/2 grated apple
  • Fresh fruit if you like
  • 1/4 cup yogurt (plain, vanilla, Greek)


  1. Mix oats, coconut, flax seed, dates, chia and raisins in a large bowl, then transfer to storage container or large freezer bag
  2. To make individual serving: mix muesli mix with milk, apple, fruit and yogurt. Let sit for 15 minutes before serving.

Tator Tot Breakfast tacos


  • Potato taters
  • Scramble eggs
  • Guacamole
  • Fresh salsa
  • Monterey jack cheese (shredded)
  • Pinto & Black bean medley
  • Seasoning
  • 6 inches flour tortilla
  • Sour cream and Sliced jalapenos available on the side

Coconut peach and strawberry blaster smoothie


  • Frozen strawberries
  • Frozen peaches
  • Greek yogurt
  • Carrot juice
  • Coconut milk
  • Optional - honey/ sugar / sweetener
  • Ice

Non dairy smoothie

Coconut peach and strawberry blaster

  • Frozen peaches
  • Frozen strawberries
  • Carrot juice
  • banana
  • Coconut milk
  • Optional – honey/ sugar/ sweetener
  • Ice

The object of this is to create a quick and easy smoothie that is easily digestible and nutrient.

Candied Bacon Creme Brulee


  • Bacon
  • Maple syrup
  • Brown sugar
  • White sugar
  • Egg
  • Cream

Bounty of the Harvest- Cooking Show Recipe

Pickle beet and cucumber salad


Red beets: 2 lbs.

English cucumbers: 2 pcs

Chopped shallots: ½ cup

Sugar: 10 teaspoon

Sliced red onions: 1 small onion

Chopped fresh chives and dill: 2/3 cup

Apple butter vinaigrette:

Apple butter ¼ cup

Apple cider vinegar 3 tbs.

Balsamic vinegar 2tsp.

Dijon mustard 1 tsp.

Olive oil ¼ cup

Seasoning to taste


Stir vinegar, shallots and 6 teaspoons of sugar in small bowl to blend. Let marinade stand while preparing vegetables

Cook beets in large pot of boiling salted water until tender, (about 30 minutes), drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with ½ cup of marinade to coat.

Place cucumbers in large bowl. Sprinkle 4 teaspoons of sugar over. Toss remaining marinade. Season salad to taste with salt and pepper. Cover separately and refrigerate 1 day. Drain salads, add remaining ingredients, mixed salad and served.

Creamy broccoli salad with smoked bacon, cheddar & almonds and cranberries


For the Dressing

1 cup mayonnaise

2 tablespoons cider vinegar

3 tablespoons honey or sugar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

For the Salad

9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns)

1 cup lightly packed grated sharp cheddar cheese, best quality

1/3 cup chopped red onion

1/3 cup dried cranberries

6 slices bacon

1/2 cup sliced almonds, toasted if desired


Make the dressing: Combine the mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.

In a large bowl, combine the broccoli, cheddar cheese, cranberries and red onions. Add the dressing and toss to coat. Cover and refrigerate until ready to serve. (Can be made up to this point several hours ahead of time.)

Right before serving, cook and diced the bacon. Drain on paper towels, then crumble into small pieces over the salad. Add the almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.

Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.

Octoberfest German potato salad


Cooked, peeled and diced potatoes 4 lbs.

Chopped onion ½ cup

Chopped peppers (R/Y/Green) 1/3 cup

Diced Pickles 1/3 cup


Apple cider vinegar 4 tsp

Lemon juice 1 tsp

Extra virgin olive oil ¼ cup

Whole grain mustard 2 tsp

Fresh dill 1 tsp

Seasoning to taste


In a small bowl squeeze the lemon

Add the apple cider vinegar, the olive oil, the mustard, dill and seasoning and Wisk until the oil and acids blend together

Add to the potato salad while it’s still warm 

Local cooking show recipes

  • Roasted root vegetable salad
  • Pico di gallo
  • Swedish cucumber salad
  • Devilled eggs with candied bacon

Roasted Root Vegetable Salad


  • 2 large sweet potatoes (about 1 1/2 lb.)
  • 4 large parsnips (about 1 lb.)
  • 6 medium beets (about 1 1/2 lb.)
  • 3 tablespoons olive oil, divided
  • 1 3/4 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1/2 cup bottled olive oil-and-vinegar dressing
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon horseradish
  • 1 teaspoon Dijon mustard
  • Fresh arugula


1. Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

2. Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.

3. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

4. Bake at 400° for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).

5. Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.


Pico di Gallo  (Fresh Salsa)


  • 1 medium tomato, diced
  • 1 onion, finely chopped
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 sprigs fresh cilantro, finely chopped
  • 1 green onion, finely chopped
  • 1/2 teaspoon garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


In a medium bowl, combine tomato, onion, jalapeno pepper (to taste), cilantro and green onion. Season with garlic, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.


Swedish Cucumber Salad



2 fresh cucumbers

1 tablespoon parsley, chopped

1 -2 teaspoon rough ground black pepper

1 teaspoon salt

3 tablespoons sugar

3 tablespoons white distilled vinegar

1 teaspoon caraway seed (optional)


  • Cut cucumbers into the thinnest possible slices
  • Arrange slices in a bowl
  • Whisk together the white distilled vinegar, sugar, salt, pepper and parsley, bring to a boil
  • Chill the mixture
  • Pour over the cucumbers
  • Place a plate with a weight over the cucumbers to squeeze out the liquid
  • Chill for 1 hour

Devilled Eggs with Candied Bacon Bits


Candied Bacon Bits


  • 1lb. thick sliced bacon
  • 2Tbsp dark brown sugar
  • 2oz maple syrup
  • pinch of cinnamon


  1. Dice the bacon into fine pieces (keeping the bacon chilled and near frozen helps to making dicing it easier)
  2. Preheat a frying pan over medium-high heat
  3. Add bacon to frying pan and fry until crispy, stirring and turning occasionally.
  4. Once the bacon is crispy and the fat has rendered, drain off the grease.
  5. Add the brown sugar and cinnamon to the frying pan with the browned bacon bits over medium heat until sugar has mostly dissolved and uniformly coated the bacon bits.
  6. Use immediately, or store in an airtight container in the refrigerator for up to a week.

Deviled Eggs


6 eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon salt
Freshly ground black pepper


  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise,  mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Top with Candied bacon and serve.


Superfoods cooking show recipes

Easy Edamame Dip Recipe


12 ounces shelled, cooked, and cooled edamame,
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil


Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Yield: 4 servings

Roasted butternut squash recipe


1 medium-sized butternut squash, peeled and cubed

3-4 tablespoons. Olive oil, divided

Sea salt + Black pepper

2 tablespoons brown sugar

     1 tablespoons balsamic vinegar (optional)


Preheat oven to 400 degrees and position a rack in the center of the oven.

Toss butternut squash cubes in 1.5 Tbsp. olive oil and 1 tsp sea salt and 1/2 tsp pepper, brown sugar. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just tender.

Lastly, add remaining 1 Tbsp. olive oil and 1 Tbsp. balsamic vinegar (optional) and toss. Add more salt or pepper if desired.

Basic truffle


  • 8 ounces of bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
  • 1/2 cup of coconut milk
  • 1oz of gogi berries
  • 1oz of dried blueberries

Truffle coating

  • Cocoa powder


In a small, heavy saucepan heat the coconut milk to a simmer (stir and scrape down the sides with a spatula every few minutes).

Place the chocolate in a separate bowl. Pour the coconut milk over the chocolate and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.) Fold in the gogi berries and the blueberries.

Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

Roll in cocoa powder and serve, or place back in the refrigerator until needed.

Kale and quinoa dolmas


  • 2 tbsp. (30 mL) extra-virgin olive oil
  • 1 onions, finely diced
  • 1cup(250 mL) cooked quinoa
  • 2 tbsp. (30 mL) dried currants
  • 2 tbsp.(30 mL) chopped fresh dill
  • 1/2 tsp (2 mL) dried mint
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch cinnamon
  • 1 pinch allspice
  • 1/2 cup (125 mL) crumbled feta cheese
  • 2 tbsp. (30 mL) toasted walnuts
  • 1 1bunch kale
  • 1 cup black beans

Tomato Sauce:

  • 2 tbsp. (30 mL) extra-virgin olive oil
  • 1 onions, diced
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) allspice
  • 1 pinch granulated sugar
  • 1 pinch cayenne pepper
  • 1 can (28 oz./796 mL)whole tomatoes


Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes.

Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Puree in blender until smooth.


Dolmas: In saucepan, cook the quinoa in 2 cups of water over medium heat until all the water is absorbed and the quinoa is tender, Drain and set aside.

 In separate saucepan, heat oil over medium-high heat; cook onion until golden, 5 minutes. Add Quinoa, beans, currants, dill, mint, salt, pepper, cinnamon and allspice; cook, stirring often, for 3 minutes... Turn off heat, Stir in feta cheese, and nuts.

Trim cores and ribs from the kale, trim off whole stem if thick and tough. Massage the kale to break down the fibers and make it pliable. In large pot of boiling salted water, blanch leaves for 1 minute. Drain and spread on clean towel; pat dry. Reserve 8 of the largest leaves; chop remaining leaves and use for a salad etc.
For each roll, place 1/2 cup (125 mL) quinoa mixture about 2 inches (5 cm) from stem end of leaf; roll up leaf, folding in sides. Place in baking dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour sauce over rolls. Cover and bake in 350°F (180°C) oven until steaming and bubbling, 25 to 30 minutes.

Mexican Quinoa with Turkey


1tpsb. olive oil

2 cloves garlic minced

1 jalapeño minced

1c quinoa

1 cup vegetable broth

1(15oz) can black beans drained and rinsed

1 (14.5oz) can diced canned tomato

1 cup kernel corn

1 tsp chili powder

½ tsp cumin

Salt and pepper to taste

1 LB Cooked diced turkey breast

1 avocado halved, Seeded, peeled and diced

1 lime cut in wedges

2 tbsp. fresh cilantro leaves chopped


Heat Olive oil in a large skillet over medium high heat. Add garlic and jalapeño, and cook stirring frequently, until fragrant, about 1 minute then add cumin and chili powder sauté 30 seconds to coat .

Stir in quinoa, vegetable broth and tomatoes, season with salt and pepper to taste. Bring to a boil: cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes. Add cooked turkey cook for 5 min to warm. Remove from heat and add black beans and corn stir to combine.

Portion and top with diced Avocado, lime wedge and cilantro, served immediately

Serves 4