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These decadent chocolate cakes are full of surprises—from their creamy tahini centres, to the fact that they're totally, deliciously vegan.
These simple no-bake drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge.
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes.
Lucky for busy parents, these muffins get better after a stay in the freezer. So make a batch on Sunday, freeze them, then pop one straight into a lunchbox for a delicious snack.
Roasted green peas make a crunchy and colourful swap-out for nuts in our snack mix, which we change up with a homemade ranch-flavoured spice blend.
These creamy and crunchy stuffed peppers are perfect for a packed lunch. Use scallion instead of parsley or deli turkey instead of ham for a variation.
These little flavour bombs come together quickly. Use standard pantry ingredients to make 3 varieties of these roasted chickpeas that kids will love.
This is the quick and lunch-friendly version of lasagna. Try tucking in a couple pieces of pepperoni for an easy variation. And be sure to cook an extra noodle in case one tears!
These shark snacks are actually quesadillas in disguise! Flour tortillas are filled with shredded cheese and roasted red peppers, cooked, then studded with olive “eyes.”
We’ve taken everything you love about traditional cinnamon rolls and added the colours of the rainbow!
When fresh berries aren't in season, use frozen berries in drinks like this brilliantly coloured, high-fibre smoothie. The beet adds a wonderful earthiness, plus antioxidants too.
After a trip to the air fryer, the potato puffs emerge with a golden-brown exterior and soft, tender interior. Serve them as an appetiser with a creamy tomato vodka sauce to dip.
