As sweet to look at as they are to eat, these homemade treats from Walmart Canada complement the season’s favourite flavours of ginger, cinnamon cloves and sweet molasses—and they won’t break the bank either.
Combining the delectable goodness of almond butter with nutritious matcha green tea, these bite-sized cups are an oh-so healthy way to get your dessert on! Happy eating!
This recipe’s combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours and satisfying crunch of the green beans and carrots. Finished with tart lime juice and cool cilantro, this recipe makes the perfect vegetarian main.
This wild blueberry pear ginger galette by Kara Lydon of The Foodie Dietitian combines the juicy, soft taste of pears with zesty ginger, sweet and tart wild blueberries and a buttery-rich crust.
Kara Lydon of The Foodie Dietitian has shared her sweet childhood memory of the wild blueberry harvest season with a recipe for a buttery, flaky, gooey, and sweet wild blueberry pie.
Natrel Lactose Free offers a Canadian twist on a classic breakfast favourite. French toast with flavours of orange and cinnamon topped with lactose free maple whipped cream make for a decadent breakfast or dessert that’s sure to impress.
If you use frozen wild blueberries, take 200g defrosted blueberries and add juice or milk for this delightful beverage!
This recipe by Luis Valenzuela of Carmen, a popular Toronto restaurant, combines delicious wild blueberries and earthy quinoa to make an out-of-this-world dessert.
This dessert has all of your favourite fall flavours!
This simple pumpkin soup recipe is great for leftover pumpkins.
The deep orange squash puree in these delicious breakfast treats packs each bite with beta-carotene and fibre.
Visit your local farmer’s market and impress your guests with Lynn Crawford’s maple cranberry walnut granola.
Flaxseed is full of lignans-phytoestrogenic compounds that have been proven to help protect against certain kinds of cancers, especially breast, prostate and colon.
Chef Jason Townes, from Ryan Duffy’s in Halifax, serves wild-caught Pacific salmon with adobo marinade. Strong-flavoured salmon can handle a piquant sauce well.