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Jessica Coll’s Toddler-Friendly Kale Chips

BT Montreal | posted Tuesday, Oct 17th, 2017


  • 1 large bunch kale: stem and ribs removed
  • 2 tbsp (30 ml) avocado oil
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast


Preheat the oven to 300°F (150°C). Carefully wash the kale and pat dry removing all water. All kale to a large bowl and massage in the rest of the ingredients. Bake for 10 minutes, rotate the baking sheet, and bake for another 10 minutes until the chips are dry and crispy.

Jessica Coll’s Meatballs Dipped in Ketchup

BT Montreal | posted Tuesday, Oct 17th, 2017

(makes 22 meatballs)


  • 1 lb (450 g) ground veal
  • 1 egg, beaten
  • ½ onion, minced
  • 2 cloves of garlic, minced
  • 2 tsp (10 ml) dried oregano
  • 2 tsp (10 ml) dried thyme
  • 1 tsp (5 ml) dried basil
  • ½ tsp (2.5 ml) ground black pepper


Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. Add all the ingredients in a large bowl and mix well. Form meatballs each measuring 3 cm (1 inch) in diameter. Place the meatballs on the lined baking sheet. Make sure the meatballs are evenly spaced as not to touch. Bake for 20 minutes. Allow to cool before serving to your baby. Once cooled, the leftovers can be stored in the freezer and reheated to make an easy meal for your baby. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Turkey & Roasted Red Pepper Hummus Croquettes Chef Vanessa Gianfrancesco

BT Montreal | posted Tuesday, Oct 10th, 2017

Makes approx 20


•           4 cups finely chopped turkey

•           1 cup roasted red pepper hummus

•           1 cup leftover mashed potatoes

•           1 cup shredded provolone cheese

•           ¼ cup parsley, finely chopped

•           1 lemon, zested

•           1 tsp. paprika

•           1 tbsp. garlic powder

•           Salt and pepper to taste

•           Leftover gravy

Batter for Croquettes

•           1 cup flour

•           3 large eggs

•           2 tbsp. milk

•           1 ½ cups breadcrumbs

•           Olive oil or vegetable oil depending on your method of cooking


•           In a large bowl mix together the turkey, roasted red pepper hummus, mashed potatoes, provolone cheese, parsley, lemon, paprika, garlic powder, salt and pepper.

•           Using wet hands, shape the mixture into 2 inch long oval shapes. Place in the fridge for about 30 minutes to set before handling.

•           Prepare 3 separate bowls; one with the flour seasoned with salt and pepper, one with the eggs and milk whisked and one with breadcrumbs. Dip each croquette in the flour then the egg and lastly in the breadcrumbs.

•           Sauté in olive oil or deep fry whichever you prefer. Making sure that the croquette is browned on all sides and that the inside is completely warmed through. Serve alone or topped with leftover gravy!

•           You can make these ahead of time and keep them in a warm oven until you are ready to serve.

You can also freeze them cooked and warm through when you are ready to enjoy.

Bryce Wylde’s “No Flu For You” Soup

BT Montreal | posted Thursday, Oct 5th, 2017


  • 1 tblsp extra virgin olive oil
  • 2 lg spanish onions, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 tsp tumeric powder
  • 2 cups shiitake mushrooms, stems removed and sliced
  • 2 lg carrots, thinly sliced
  • 2 pieces astragalus root, either dried or freshly choped into large cubes (roughly 1×1 inch)
  • 8 cups organic mushroom or chicken stock
  • 2 tbsp tamari
  • 2 cups broccoli florets
  • 1/2 cups scallions, diced
  • 1/2 cup chives, diced
  • 1 pack Black bean or Shiritake noodles



  1. Place oil in a soup pot on medium heat and add onions, garlic, ginger, and tumeric powder and sauté for about 5 mins or until translucent.
  2. Add mushrooms, carrots, broccoli, astragalus root, choice of stock and an additional 3 cups water.
  3. Bring to a full boil then reduce heat and simmer for 30 minutes.
  4. Add the tamari and adjust salt to taste.
  5. Let cool for 30mins.
  6. Remove the astragalus root pieces. Garnish with scallions and chives and serve while hot.

Angela Price’s healthy energy bar

BT Montreal | posted Thursday, Oct 5th, 2017


  • 1/2 cup of unsweetened applesauce
  • 1/2 cup of honey
  • Two tsp vanilla extract
  • 1 egg
  • 2 cups old-fashioned oats
  • 3/4 cup of wheat flour   (I sometimes substitute this with one scoop of protein powder)
  • 1/2 cup brown sugar
  • 1/2 cup sliced almonds
  • 1/2 cup toasted wheat germ
  • 1/4 cup raisins
  • 1/4 cup dried cranberries



  1. Preheat oven to 350 degrees. Lightly spray a 9 x 9 baking dish with olive oil.
  2. In a small bowl stir applesauce, honey, vanilla, and egg together until mixed well.
  3. In a large bowl mix oats, flour/protein powder, brown sugar, almonds, wheat germ, raisins, and cranberries. Stir honey mixture into oat mixture until well blended.
  4. Scrape into the prepared pan and flatten using a spatula or spoon.
  5. Bake for 30 to 35 minutes or until lightly golden around the edges. Cool on a wire rack for about an hour. Cut into desired sized squares and enjoy.

Chef V’s Mexican Style Sweet Potato Curly Fries

BT Montreal | posted Wednesday, Sep 27th, 2017


  • 3 large sweet potatoes, skin on
  • 2 tsp. garlic powder
  • 1 tsp. smoky paprika
  • 1 tbsp. cumin
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/3 cup olive oil


  • ¼ cup fresh cilantro, finely chopped
  • 2 limes cut into wedges
  • ¼ cup Greek yogourt
  • ½ cup spicy salsa


  1. Pre-heat the oven to 375 ,degrees F.
  2. Line a baking sheet with parchment paper.
  3. Using your Kitchen Aid Spiralizer attachment, follow the instructions to make a sweet potato curly fry shape. Place into a bowl and reserve.
  4. In a separate bowl mix together the garlic powder, smoky paprika, cumin, salt and pepper.
  5. Sprinkle the spice mixture over the potatoes and add in the olive oil. Toss together until all the sweet potatoes are evenly coated. Transfer onto the baking sheet making sure that they are spread out evenly.
  6. Bake for 40-50 minutes until the sweet potatoes are cooked and crisp.
  7. Arrange on a serving platter and garnish with fresh cilantro, lime wedges, greek yogourt and salsa.

Chef V’s Sweet Apple and Maple Nests

BT Montreal | posted Wednesday, Sep 27th, 2017


  • 6 large apples, (my favorite are Honeycrisp)
  • 1 lemon, juiced
  • ½ cup brown sugar
  • 1 tbsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tbsp. vanilla extract
  • ½ cup maple syrup
  • 1 tbsp. cornstarch
  • 1 package store bought puff pastry dough, thawed out
  • 1 cup granola
  • 3 tbsp. butter



Pre-heat your oven to 375 degrees F.

Using your Kitchen Aid Spiralizer attachment make thin ribbons with your apples. Then place them into a bowl with lemon juice to avoid them from changing color. Add in the brown sugar, cinnamon, nutmeg vanilla, maple syrup and cornstarch. Toss together and reserve.

In a greased muffin pan, line each section with puff pastry. Then fill with the apple mixture. Top with granola and ½ tbsp. of butter. Bake in the oven for 35-40 minutes or until the puff pastry is golden brown and the apples have cooked down.

Cool down before serving as the filling will be extremely hot. Enjoy!

Chef Ricardo’s Flaky Shortcrust Pastry

BT Montreal | posted Tuesday, Sep 26th, 2017


  • 2 cups (300 g) unbleached all-purpose flour
  • ½ tsp salt
  • 1 cup (225 g) cold unsalted butter, thinly sliced
  • 2/3 cup (150 ml) ice water


  1. In a bowl, whisk together the flour and salt. Add the butter and rub between your fingertips, incorporating the mixture as you work, until the butter forms flaky pieces. Gradually add the water and combine until just moistened. Pieces of butter will remain and the dough will be soft and sticky.
  2. On a lightly floured surface, roll out the dough into an 8 x 13-inch (20 x 33 cm) rectangle. Brush off any excess flour. Fold the dough into thirds widthwise, then fold in half to create a square. Cover in plastic wrap and refrigerate for 45 minutes or until firm.
  3. Cut the dough in half. Cover each piece in plastic wrap. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
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