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Apricot Oatmeal Bran Muffins

The new Dietitians of Canada cookbook, "Cook!" is out, in time for Nutrition Month! You can buy it on Amazon or Chapters. I have 4 recipes published in this book. This is one of my favorite muffin recipes, from my Great Aunt Joan. I often encourage clients to bake healthy muffins and cookies to have on had for snacks. This recipe is high in fibre and contains no white flour!

Apricot Oatmeal Bran Muffins

preheat oven to 375 degrees F

1/2 cup wheat bran
1/2 cup boiling water
1.5 cups whole wheat flour
1 cup quick-cooking rolled oats
1/3 cup wheat germ
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1 egg
1 cup buttermilk
1/3 cup canola oil
1 cup chopped dried apricots

1) In a small bowl, stir together wheat bran and boiling water; set aside.
2) In a large bowl combine flour, oats, wheat germ, baking soda and salt.
3) In a med bowl, whisk together brown sugar, egg, buttermilk and oil until blended. Pour over flour mixture, along with bran mixture, and stir until just combined. Fold in apricots....

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Chia Chocolate Chip Banana Muffins

This is one of our favorite muffin recipes. I keep a stock in the freezer for easy snacks of packing school lunches.




1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

1 tsp salt

1.5 cups semi sweet chocolate chips

1/4 cup butter or non-hydrogenated margarine

3/4 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 cup (2-3 bananas) ripe mashed bananas

6 scoops Mila* (ground chia seed) OR ground flax

1 cup water


1) Preheat oven to 350 degrees F and prepare two small 12 cup muffin trays.

2) In a large bowl, mix together the two flours, salt and baking soda. Stir in chocolate chips.

3) Hydrate Mila with 1 cup water and let sit 5-10 mins (you can forget this if you are using ground flax).

4) Cream together butter and sugar with an electric mixer in a separate bowl.

5) Beat in eggs one at a time.

6) Add mashed bananas and vanilla to the moist mixture.

7) Add the hydrated Mila (or flax) to the mixture and blend with a mixer.

8) Add the...

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Quinoa Bocconcini Salad

3/4 cup quinoa

1.5 cups water

1 cup diced zucchini

1 cup cherry tomatoes, sliced in half

1/4 cup diced red onion

1/2 cup thawed frozen baby peas

1 cup diced red pepper

1/2 cup diced yellow or orange pepper

4 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 Tbsp dijon mustard

2 Tbsp chopped oregano (or 2 tsp dried oregano)

1 tsp minced garlic

Salt and pepper to taste

1 cup mini bocconcini cheese

1) Cook Quinoa: Rinse quinoa in a strainer. Bring to a boil with the water in a saucepan. Cover and reduce heat to simmer, cooking for 10 more minutes. Turn heat off and leave to rest for 5 minutes. Fluff with a fork and set aside to cool.

2) Mix together zucchini, tomato, red onion, peas, red and yellow peppers in a large bowl.

3) Mix dressing: whisk vinegar, olive oil, mustard, oregano, garlic and salt and pepper together in a small bowl.

4) Pour dressing over veggies. Add quinoa and bocconcini and mix.

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Avocado Blueberry Mini-Muffins

I love having a stock of muffins in the freezer for school lunches. And these mini-muffins are also the perfect size for little hands. I've added a bit of fortified infant cereal to replace some flour for added iron, which is optional. With the extra iron plus the berries & avocado, these are a nutritious snack for you and your little ones!


1.5 cups flour

½ cup fortified infant cereal if you're feeding a Babyled Weaner (or extra flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ripe avocado, peel and pit removed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup plain yogurt

1 cup blueberries (fresh or frozen)


  1. Preheat oven to 375 degrees F and spray or line a mini muffin tin.
  2. Combine flour, infant cereal, baking powder, baking soda, cinnamon and salt in a medium bowl.
  3. In another large bowl, beat avocado. Add sugar and beat again. Add egg, vanilla, yogurt and vanilla and...
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