This kale and quinoa frittata recipe is featured in Dr Joanna McMillan's book - Brain Food. This dish is an excellent way to load up on healthy green veggies, loaded with Vitamin A and caretenoids for eye health.
The pan bagnat (pronounced with a French accent, more like "pahn bahn-yuh") is a classic sandwich from Nice (pronounced like "niece") and features many ingredients familiar to us from the popular salad Niçoise.
These tasty muffins make a brilliant after school snack, or light lunchbox filler. The combination of fresh zucchini, sweet corn and salty cheddar works perfectly together to create these moreish treats.
Sure, it's probably not the equivalent of eating a big bowl of salad, but adding grated vegies to your cakes, pies and tarts helps bulk them up and add a lovely natural moisture, reducing the amount of flour or sugar you need. From grated carrot and zucchini, to pumpkin, sweet potato and rhubarb, these sweet treats have all the added goodness you need, with no compromise on the flavour you want.