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Check out this delish pesto flatbread! I am loving the fresh herbs and produce that is available right now! For this flatbread, I used fresh pesto that I made but you can certainly also use store bought pesto.

Copy of PINTEREST-11

 

Yield: One Mini Flatbread

Ingredients: 

  • 1 small garlic herb nann bread
  • 1 tbsp olive oil
  • 3 tbsp ricotta cheese
  • 2 tbsp pesto
  • 1 cocktail tomato, sliced
  • 1-2 tbsp balsamic reduction
  • 1-2 fresh basil leaves, cut into ribbons

Directions:

  1. Preheat broiler function of oven to high. Line a baking sheet with foil and set aside.
  2. Brush each side of the nann bread with olive oil and place on baking sheet.
  3. Spread ricotta cheese and pesto over nann bread. Top with sliced tomato. Place in oven and broil in high for 10-12 minutes or until nann bread is slightly crispy and begins to brown.
  4. Remove from oven and drizzle with balsamic reduction. Sprinkle with fresh basil ribbons and enjoy!

Recipe and photo by: Brittaney Berendsen RD, P.H.Ec.

Category: Appetizer

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I don’t know about you guys but I (Britt) am getting in the festive spirit! 🎄Check out these delish, holiday inspired Cranberry White Chocolate Energy Bites! Makes 22 energy bites. . . Ingredients:  1.5 cups large flake oats 1/2 cup vanilla whey protein powder 1/2 cup sliced almonds 1/2 cup shredded unsweetened coconut 1 cup Sugar Cookie Peanut Butter (I used @wild_friends) or natural peanut butter 1 cup dried cranberries 1/4 cup hemp hearts 2 tbsp ground flax 1/3 cup honey 1/2 cup white chocolate chips . . Directions: 1. Line a tray or baking sheet with parchment paper and set aside. . 2. In a large bowl, combine all ingredients. Mix well with rubber spatula or clean hands until mixture can be formed into balls. Mixture should be slightly sticky, if it is too dry add a little more peanut butter and/or honey. . 3. Divide mixture evenly and form into 22 balls. Portion 2 energy bites into containers/ ziplock bags and store them in the freezer for an easy grab and go snack! . . Recipe & Photo by: Brittaney Berendsen RD, P.H.Ec
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I (Britt) am a wino so you know I had to do a boozy brunch… check out this SUPER EASY Ice Wine French Toast Bake. Make this the night before and just pop in the oven an hour before you are ready to eat. PRO Tip: Use Brioche bread. Brioche is a sweet and rich french bread that is basically begging to be made into french toast. I used the @preschoice brand, it is my fav! Serves: 6-8 Ingredients: Non-stick cooking spray 1 loaf (400g) Brioche Bread, Sliced 8 eggs, whisked 2 tsp vanilla extract 3 tbsp honey 1 tbsp ground cinnamon 1/4 cup ice wine 1/2 cup milk (or milk substitute) Brown Sugar Sprinkle: 2 tsp ground cinnamon 3 tbsp brown sugar Ice Wine Syrup (to drizzle overtop): 1/4 cup ice wine 3/4 cup maple syrup Garnish: lemon zest, fresh fruit, icing sugar Directions: Spray a large casserole dish with non-stick cooking spray and set aside. Slice Brioche bread slices diagonally and arrange in casserole dish, overlapping slightly. In a large bowl, whisk together eggs, vanilla, honey, cinnamon, ice wine and milk. Mix just until combined. Carefully pour egg mixture over the arranged bread, being sure to coat the bread as evenly as possible. In another small bowl, combine remaining cinnamon and brown sugar. Gently sprinkle the mixture over the egg soaked bread slices. Cover the casserole dish tightly with plastic wrap and place in fridge. Allow it to sit for a minimum 4 hours (or overnight) to allow bread to soak up all the moisture and flavour. In the meantime, mix 1/4 cup ice wine and 3/4 cup maple syrup together in a bowl, just until combined. Transfer to a pourable glass or container. Place in fridge until ready to use. When ready to bake… preheat your oven to 350F (convection bake is best). Remove the plastic wrap from the casserole dish and cover tightly with tin foil. Place in oven and bake for 30 minutes. After 30 minutes, remove the casserole dish from oven and remove foil. Return dish to oven and bake without foil for an additional 15 minutes to allow the top to crisp up. Remove from oven and allow to cool slightly before garnishing with lemon zest, fresh fruit, icing sugar and ice wine syrup.

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