Sunnybrook Cookbook

These recipes are
SPECIAL
A Sunnybrook Cookbook

TABLE OF CONTENTS
A Letter to You 3
Healthy Ways to Start the Day 4
One-Skillet Tomato Frittata
“Bran” New Day Muffins
“Go Bananas” Pancakes
Getting Your Greens (and Other Veggies!) 8
Roasted Butternut Squash and Tahini Sauce
Rainbow Superfood Salad
Vegetable Bean Soup
Treats to Satisfy Your Sweet Tooth 12
Chocolate Toffee Cookies
Pumpkin Spice Layer Cake
Basque Burnt Cheesecake

This place is special.
From trailblazing patient care to accelerating ideas into action, Sunnybrook is
committed to the relentless pursuit of exceptional healthcare.
Support from our community makes a real difference.
You are a part of this community — one that is inspired by compassionate patient
care and innovative breakthroughs. And we want the opportunity to give back to
you. In this book, we have collected some of our favourite recipes from
Sunnybrook Staff. We hope you take a chance to enjoy them with your loved
ones.
Bon appétit!
Team Sunnybrook

HEALTHY WAYS
To Start the Day
One-Skillet Tomato Frittata 5
“Bran” New Day Muffins 6
“Go Bananas” Pancakes 7

ONE-SKILLET TOMATO FRITTATA
ABOUT
Prep Time - 10 minutes
Cook Time - 12 minutes
Serves 4
INGREDIENTS
1 tbsp olive oil
1 cup diced yellow onion
1 cup diced zucchini
4 eggs
1/2 cup egg whites
1/4 cup skim milk
1 cup halved cherry tomatoes
2 tbsp freshly chopped fresh herbs, such as parsley and basil
Sea salt and black pepper to taste
DIRECTIONS
1. Preheat your oven’s broiler to the high setting.
2. Heat the olive oil in a cast iron skillet over medium heat for 1 minute. Add
the onions and zucchini and lightly sautee for 3-4 minutes or until onions
begin to soften.
3. In a bowl, whisk together the eggs, egg whites, and milk. Chop the herbs
and stir them into the eggs.
4. Reduce the heat on the stove and gently place the halved cherry tomatoes,
cut side up, on top of the onion and zucchini pieces. Sprinkle with sea salt
and black pepper, then carefully pour the egg mixture on top.
5.Keep the skillet on the burner for 1 minute so that the eggs begin to set on
the bottom. Using an oven mitt, transfer the skillet into the oven and broil for
8-10 minutes or until the top is golden and center is cooked.
6.Carefully remove the skillet from the oven (careful, it’ll be hot!), slice the
frittata and serve immediately
Recipe courtesy of Sunnybrook dietitian, Angela Simpson.

“BRAN” NEW DAY MUFFINS
ABOUT
Serves 12 - 1 muffin per serving
INGREDIENTS
1 ½ cup wheat bran
1 ½ cup buttermilk
1 cup whole wheat flour
¼ cup wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt – optional
1 cup raisins
1-2 tbsp honey (to personal taste)
2 tsp vanilla extract
1 tbsp grated orange zest
¼ cup boiling water
1/3 cup canola oil
1 egg
DIRECTIONS
1.Mix together wheat bran and buttermilk in a large bowl; set aside to let
stand while preparing other ingredients (or about 10 minutes).
2.Combine raisins, honey, and boiling water in a bowl; set aside.
3.Preheat oven to 375°F (190° C). Lightly oil muffin cups or line with paper
muffin liners.
4.In a separate bowl, sift together flour, wheat germ, baking soda, baking
powder and salt.
5.Add raisin mixture, oil, egg, orange zest and vanilla to the buttermilk/bran
mixture, and stir well to combine.
6.Stir flour mixture into buttermilk mixture, just until all ingredients are blended.
7.Spoon batter into the 12 prepared muffin cups.
8.Bake for 15 to 20 minutes - just until a toothpick inserted into the center of
a muffin comes out clean.
9.Cool and enjoy!
Recipe courtesy of Sunnybrook dietitian, April Thorimbert

“GO BANANAS” PANCAKES
ABOUT
Makes about 10 pancakes
INGREDIENTS
2 medium ripe bananas
2 eggs
1/2 cup almond milk
1 tsp vanilla extract
1 1/2 cups oats
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
DIRECTIONS
1. Add all the ingredients to a blender and blend on high until smooth, about
30 seconds to 1 minute. Set aside.
2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place
over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle
for each pancake and cook for 2-4 minutes until pancakes slightly puff up
and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on underside.
4. Wipe griddle clean and repeat with more oil and remaining batter.
Recipe courtesy of a Sunnybrook dietitian.

GET YOUR GREENS
(and Other Veggies!)
Roasted Butternut Squash and Tahini Sauce 9
Rainbow Superfood Salad 10
Vegetable Bean Salad 11

ROASTED BUTTERNUT SQUASH
AND TAHINI SAUCE
INGREDIENTS
For Roasted Squash
1 large butternut squash
2 red onions
3 tbsp + 1 tsp of olive oil
3 1/2 tbsp of sliced almonds
1 tbsp of chopped parsley
Sea salt and freshly ground pepper to taste
For Tahini Sauce
1/2 tbsp of light tahini paste
1 1/2 tbsp of lemon juice
2 tbsp of water
1 small garlic clove, crushed
1 tbsp of za’atar or dried thyme
DIRECTIONS
1. Preheat oven to 475°F (240°C).
2. Cut squash and onions into wedges and toss in a bowl with 3 tbsp of olive
oil, salt and black pepper.
3. Line a baking sheet with parchment paper and place vegetables skin down
on the the baking sheet.
4. Roast for 30 to 40 minutes. When finished remove from oven to let cool.
5. Add 1 tsp of olive olive to a frying pan and toast almonds until light brown.
6. In a small bowl, mix all ingredients for the sauce. To achieve the desired
consistency, you can add water to thin, and tahini to thicken. The sauce
should have a honey-like consistency.
7. To serve, spread the vegetables out on a platter and drizzle the sauce.
Sprinkle almonds and parsley to garnish.
Recipe courtesy of a Sunnybrook dietitian.

RAINBOW SUPERFOOD SALAD
ABOUT
Prep Time - 15 minutes
Cook Time - 0 minutes
Makes about 11 cups
INGREDIENTS
For Salad
6 cups shredded lacinato kale
4 cups shredded rainbow swiss cha rd
2 cups shredded purple cabbage
2 shredded carrots
1 minced or thinly sliced shallot
1/4 cup roughly chopped almonds
1/2 cup pepitas
1/4 cup dried cranberries
1/4 cup goji berries soaked in 1/4 cup water for about 5 mins
3 tbsp sunflower seeds
2 tbsp hemp hearts
For Dressing (You Will Have Some Left Over)
2 tbsp tahini
2 tsp miso
1 mandarin orange, peeled (or 1 small navel orange)
1/4 cup apple cider vinegar
Water, to thin if desired
DIRECTIONS
1. Place all dressing ingredients into a blender and blend until smooth. Pour
the dressing into a small jar.
2. Combine all salad ingredients in a very large bowl and toss to combine.
3. Pour some of the dressing over top and toss again to coat.
4. Let the salad sit either in the fridge or at room temperature for at least 10
minutes before eating. This will give the acid in the apple cider vinegar a
chance to soften up some of the greens and make them more easy to
digest.
Recipe courtesy of Sunnybrook dietitian, Angela Simpson.

VEGETABLE BEAN SOUP
ABOUT
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves 4
INGREDIENTS
1 medium onion, chopped
2 carrots, diced and chopped
1 celery stalk, diced and chopped
1 package of pre-washed spinach
1 can no-added-salt tomatoes
1 can white kidney beans or mixed beans, drained and rinsed
1.8L of no-added-salt vegetable or chicken broth
2 tsp olive oil
Salt and pepper to taste
DIRECTIONS
1.Heat the olive oil in a soup pot over medium-high heat.
2.Sauté chopped onions, carrots, and celery for 2 minutes until slightly
softened.
3.Add canned tomatoes, canned beans, broth, and stir. Bring to a boil.
4.Once the soup is boiling, turn heat down to medium, cover, and let simmer
for 20 minutes.
5.Add spinach and stir to mix. Cover, and let spinach wilt for about 1-2
minutes.
6.Turn off heat and ladle into soup bowls, and enjoy with some crusty whole
grain bread on the side.
TIPS
1. You can substitute spinach
with chopped kale or swiss
chard, or even frozen
vegetables
2. To enjoy a heartier version,
purée this soup with a handis
blender after it cooked
Recipe courtesy of Sunnybrook dietitian, Andrea Ho.

Treats to Satisfy Your
SWEET TOOTH
Chocolate Toffee Cookies 13
Spiced Pumpkin Layer Cake 14
Basque Burnt Cheesecake 16

CHOCOLATE TOFFEE COOKIES
ABOUT
Prep Time - 20 minutes
Cook Time - 10 minutes
Total Time - 30 minutes
Yields - about 30 cookies
INGREDIENTS
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup firmly packed brown sugar
1/2 cup butter at room temperature
1 tsp vanilla extract
1 egg, lightly beaten
3 oz semisweet chocolate, chopped (about 1/2 cup or 125 mL)
2 chocolate-covered toffee bars, chopped (about 1/2 cup or 125 mL)
DIRECTIONS
1. Preheat oven to 350°F (180°C).
2. In a bowl, sift together flour, baking soda and salt. Set aside.
3. In a large bowl, cream brown sugar, butter and vanilla until light and fluffy.
Beat in the egg.
4. Stir in flour mixture until just combined.
5. Gently stir in the chocolate and chocolate-covered toffee.
6. Drop heaping teaspoons onto an ungreased baking sheets, placing them
2in apart.
7. Bake for 10min or until golden brown.
8. Let cool on baking sheets on racks for cool for 5 minutes and then
transfer to racks cool completely.
MAKE AHEAD
Place between layers of waxed paper in an airtight container and store at room
temperature for 5 days or freeze for up to 2 weeks.
Recipe courtesy of Janna Di Pinto from the Ross Tilley Burn Centre Team

SPICED PUMPKIN LAYER CAKE
ABOUT
Prep Time - 35 minutes
Cook Time - 60 minutes
INGREDIENTS
For Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
1 3/4 tsp ground allspice
1 tsp salt
1/2 tsp ground nutmeg
1 1/2 cups sugar
Total Time - 4hrs (with cooling)
Yields - about 12 servings
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-oz can pure pumpkin
1 tbsp vanilla extract
1 tbsp grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut
plus additional for garnish
For Frosting
2 8-oz packages chilled cream
cheese
8 tbsp unsalted butter, room
temperature
2 cups powdered sugar
2 tso grated orange peel
1 tsp vanilla extract
1/3 cup chilled sour cream

DIRECTIONS
1. Position rack in center of oven and preheat to 350°F (170°C). Butter two
9-inch-diameter cake pans and line the bottom with parchment paper;
dust pans with flour.
2. Sift 3 cups flour, baking powder, baking soda, ground cinnamon, ground
ginger, ground allspice, salt and ground nutmeg into a medium bowl.
3. Using an electric mixer, mix both sugars and oil in large bowl until
combined (mixture will look grainy).
4. Add in eggs, 1 at a time to your oil-sugar mixture, mixing until well blended
after each addition. Add pumpkin, vanilla, and orange peel; mix until well
blended.
5. Add in flour mixture; mix just until incorporated. Stir in raisins and 3/4 cup
coconut. Divide batter between prepared pans. Smooth tops.
6. Bake cakes for about 1 hour or until a toothpick inserted into the center
comes out clean. Cool cakes completely in the pans on a rack. Run knife
around cakes to lossen and flip onto racks. remove parchment paper. Turn
cakes over, rounded side up. Using a serrated knife you can level the tops
of cakes.
7. Using an electric mixer, mix cream cheese and butter in large bowl until
well blended. Mix in sugar, then orange peel and vanilla. Mix in sour cream.
Cover and refrigerate until frosting is firm enough to spread, about 30
minutes.
8. Place 1 pumpkin cake layer, flat side down, on platter. Spread half of the
cream cheese frosting over top of cake to edges. Top with second cake
layer, trimmed side down. Spread the remaining frosting over top (not
sides) of cake. Sprinkle additional coconut over top of the frosted cake.
MAKE AHEAD
The cake can be make and iced 1 day ahead. Cover cake with dome and
refrigerate. Let stand at room temperature 1 hour before serving.
TIP
It’s better to under beat the frosting than over! It takes some restraint but it will
pay off! (This also goes for your cake batter.)
Recipe courtesy of Carla Caporiccio from the Ross Tilley Burn Centre Team Winner of the Ross Tilley Dessert Cup

BASQUE BURNT CHEESECAKE
ABOUT
Prep Time - 60 minutes
Cook Time - 45 minutes
Total Time - 14hrs (with cooling)
Yields - about 10 servings
INGREDIENTS
4 8-oz packages of cream cheese at room temperature
1 and 1/2 cup white sugar
5 large eggs
1 3/4 cup 35% heavy cream
1/4 cups cake flour
1 teaspoon vanilla extract
2 teaspoons lemon juice

DIRECTIONS
1. Preheat your oven to 425°F (220°C) and butter the inside of a 9"
springform pan.
2. Line the pan with 2 layers of parchment, the parchment should line the
bottom and come up the sides creating a “nest”, where the edge of the
parchment comes 1.5"-2" above the top of the pan.
3. Mix cream cheese on a medium-low speed until very soft, then add the
sugar and keep mixing until fully combined.
4. Add your eggs one at a time, mixing each egg until well combined before
adding the next one. Don’t forget to scrape down the sides of the bowl.
5. In another bowl, sift your flour into your heavy cream. Whisk until smooth.
6. Pour the heavy cream and flour mixture into the cream cheese in a slow
and steady stream while continuing to mix the cream cheese on low. There
should be no lumps.
7. Pour the batter slowly into your prepared pan.
8. Bake for 45-60 minutes or until the top is completely burnt and it has a
slight jiggle to it.
9. Let the cake cool to room temperature, then remove it from the pan. You
can choose to eat it at room temperature or cool overnight in the fridge.
TIPS
1.Cut the cream cheese into cubes to help it soften more quickly, you need it
to be room temperature!
2.If you choose to leave it to cool in the fridge overnight, you can leave it in
the pan to cool and remove the springform when you serve it.
Recipe Courtesy of Junshu Zhao, a Student in Sunnybrook’s Clinical Nutrition Program

You help make this
place special.
So many came together to make this recipe book possible —
including you. Donor generosity helps fuel life-changing programs,
advances groundbreaking research, expands clinical trials, and
powers the critical work of our high-performing teams.
To see more recipes, as well as food tips and insights, visit
sunnybrook.ca/food on our blog, Your Health Matters.
Thank you, for your consistent support as we work to be there
for patients and families, in their toughest moments.
DONATE NOW