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Two dermatologists break down the buzzy collagen-boosting ingredient.

Yes, with the right ingredients, you CAN have cookies for breakfast. Here we've mixed a homemade granola of oats, pumpkin seeds, coconut and flax, and turned it into a breakfast cookies recipe that helps you take on the day well-fed and with a smile on your face.

These muffins are a fall favourite, but if you want to make them year-round (they’re that good), and can’t get your hands on pumpkin ale, cream ale works just as well.

Instructions Get more of our best pumpkin recipes.

For a new twist on a healthy, satisfying breakfast, try this homemade toasted muesli. It's lower in fat and sugar than granola, but higher in fibre and protein.

With goat cheese, beets and balsamic vinegar, it’s pretty much an extra crunchy beet salad.

Close out the year with small plates that pack big flavours!

Instructions

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.

Sometimes you just want a break from romaine. This crunchy, satisfying jicama and avocado salad packs plenty of colour and international flavour (and no lettuce).

Instructions

To achieve its thin, even layers, the cake is baked in a half-sheet pan, then stacked and cut to fit snugly into silicone moulds lined with white candy melts. No moulds? Double the frosting recipe. Spread over the exterior of the cake and smooth with an offset spatula or a bench scraper. Chill until firm, then use a spoon or squeeze bottle to drip melted white chocolate or candy melts onto the top edge of the cake, allowing it to ooze over. Then coat the top of the cake with chocolate as well. Let set before serving.

These five desserts make the perfect end to your turkey dinner

We filled this baked granola with every superfood in the pantry. The result is a deliciously addictive mix that packs a whopping 10 g of protein and 5 g of fibre in every 1/2 cup serving.