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3 healthy recipes to try this week

  • Fluffy and not too sweet, these pancakes are made with quinoa flour for a great gluten-free brunch option.

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  • This vibrant and fresh dessert can be made up to one week ahead of time. To do so, simply overwrap the terrine in a loaf pan with heavy-duty foil or slip it into a large resealable plastic bag and freeze. To quickly soften frozen yogurt, beat in a stand mixer with paddle attachment until smooth.

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  • Serve with assorted raw veggies for a flavourful dip or with fresh baguette slices and crackers for a smooth spread.

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