Mandy Wolfe, Rebecca Wolfe and Meredith Erickson

A plate of Mandy's mini egg bites. These protein-rich “brekkie bombs” come from Mandy Wolfe’s More Mandy’s cookbook. Baked in a muffin tin, they combine eggs, sautéed mushrooms and onions, creamy heavy cream, shredded cheddar, sun-dried tomatoes and fresh basil. They're savoury, low-carb, and built for make-ahead breakfasts.

Mandy’s Egg Bites

These protein-rich egg bites are the perfect solution for when you're having breakfast on the run.

muffins in a tin

Peanut Butter and Chocolate Fondant Muffins

We never say no to peanut butter and chocolate.

Fall Salad With Roasted Carrots and Pecans

An autumn salad with roasted veggies tossed in pomegranate dressing.

A person's hands scooping up granola with nuts

Mandy’s Healthy Granola Recipe

Puffed quinoa is the secret to this delicious snack.

A woman in a turquoise sweater eating from a bowl of salad

Mandy’s Roasted Leek Salad With Quinoa

McIntosh apples are the star ingredient in this seasonal salad.

Soup being poured from a ceramic pitcher into a bowl

Butternut Squash Soup

The addition of roasted garlic balances out the sweetness of squash.

A green smoothie in a patterned glass with a sliced avocado next to it and green vegetable leaf behind

Mandy’s Ultimate Green Smoothie

A detox in a glass.

A bowl of easy vegetarian lentil soup with sliced lemons next to it

Easy Vegetarian Lentil Soup

Hearty vegan comfort food.

A bowl of salad with steak and avocado

Mandy’s Togarashi Steak Salad With Toasted-Sesame Dressing

The dynamic restaurant sister-duo were inspired to create a healthy steak salad recipe with a Japanese flavour profile for their new cookbook.