White Whole Wheat Mini Pancakes with Berry Compote

Pancakes, aren't they glorious? People love them as children all the way to adulthood and old age. They are simple, delicious, and customizable, whether you want fruits or nuts in the mix, or prefer using healthier ingredients than many store-bought mixers offer or what is served in restaurants. Sometimes, you want something quick, nutritious, and easy at home.

Here is a solution for you: use white whole wheat flour!

What is White Whole Wheat Flour?

Simply put, it is whole grain flour (so it has all the good bits stripped away in white or all-purpose flour, such as the germ, bran and endosperm) but is produced from white wheat. It is milder in flavour than the brownish, nutty cousin you may be more familiar with, but it can be used in the same way as white flour, just with more fiber, protein, healthy fat, vitamins and essential minerals. This is one of my go-to alternative grains for baking. 

How to Make a Berry Compote for Pancakes

What is a compote? This can be confused with other methods and terms such as 'coulis'. Compote is French for mixture and is essentially fruits, chopped or whole in some form of sugar syrup, cooked down to a thick consistency where the fruit breaks down. Spices and other ingredients can be added to make it a standalone dessert, but it is also perfect for pancakes and can served as a substitute for syrup.

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Yield: 2

Author: Dontmissmyplate

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Whole Wheat Mini Pancakes with Berry Coulis

Nutritious pancakes made from white whole wheat flour packing a berry delicious punch with a rich compote.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 cup white whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 teaspoons coconut sugar
• 1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons coconut or vegetable oil
• 1 cup milk (dairy or non-dairy)
• 1/2 stick of butter

Berry Compote

• 1 cup mixed berries
• 1 tablespoon peach preserves
• 1 teaspoon lemon juice (optional)
• 1/4 cup fruit juice or a mild carbonated liquid (I used Oillipop soda)

Instructions

Pancakes

1. Put the flour, baking soda, baking powder, salt, sugar and spice together in a large bowl and whisk until incorporated.
2. In a separate bowl, beat the egg, oil, vanilla and milk.
3. Make a well in a large bowl and add the wet ingredients. Using a spatula, stir until just combined - do not overmix! It's fine to have lumps; you just want to ensure there aren't large deposits of dry flour. This method will help prevent tough pancakes.
4. Add the butter on medium heat in a nonstick iron cast pan - about two tablespoons per batch. Use a cookie scoop or 1/4 cup to spoon the batter into the hot pan. Cook for about one minute or until you see bubbles on one side and a golden brown colour forms. Avoid overcrowding the pan to give your pancakes some room!

Berry Compote

1. Put your compote together. In a small nonstick pot, heat the berries and fruit juice for about two minutes or until the liquid has reduced by a third, then add the peach preserves. Cook for another minute, crushing the berries and adding more juice as needed to get to the desired consistency. The stirring will also help thicken the sauce, but try not to overcook and burn. Finish with the lemon juice, then take off the stovetop.
2. Once the pancakes are ready to serve, you can pour the coulis directly, spooning out the large bits of fruit on each serving. Enjoy!

Nutrition Facts

Calories

628

Fat (grams)

32 g

Sat. Fat (grams)

21 g

Carbs (grams)

75 g

Sugar (grams)

26 g

Protein (grams)

16 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Branzino with Grilled Peach Salad and Goat Cheese

Seafood and salad. If you choose to make this when the sun is at its peak, take advantage of the fresh peaches and add the tangy, earthy taste offered by goat cheese that cuts through the sweetness from the fish, peaches and preserves. Perfect for the summer, or anytime really.

What is branzino?

Branzino, or European sea bass, is a white-fleshed, mild, sweet-tasting fish, similar to halibut and can soak in whatever flavours you use. It's found in Europe's western and southern waters as well as those in North Africa. Favoured by the Italians in particular, and a popular fish to eat whole, without too small bones to maneuver. Like most fish, herbs such as thyme and flavours from citrus and fresh garlic pair well. Due to peaches in the basting sauce and salad, you may want a slightly bitter or spicy condiment to pair with this dish.

I grew up eating predominantly bream, found in lakes across Zimbabwe. The taste is closer to tilapia and a much sturdier fleshed fish than branzino, but it's easy to cook!

What do peaches do for you?

When a fruit is in season, you'll want to take advantage! Some people are not fans of fruit on salad, but doing so can add body and extra juices that pair well with a protein. Grilled peaches are just as good as fresh ones, with the outside caramelization adding a welcomed depth of flavour. Peaches have the added benefits of improving your eyesight and digestion, with fiber, potassium, and vitamins A and C, and are good for the heart, immune system and eyes.

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Author: Dontmissmyplate

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Branzino with Grilled Peach Salad and Goat Cheese

Prepare a whole fish and grilled peaches for the ultimate summer spread to impress your family and friends with this vibrant dish.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 whole branzino
• Lemon juice and water
• 2 tablespoons soy sauce
• 4 tablespoons peach preserves
• 2 tablespoons + 2 teaspoons fish or seafood seasoning
• 1 teaspoon salt
• 1 tablespoon black pepper
• 3 fresh lemon slices
• 1 bunch of fresh thyme
• 4 garlic cloves
• 1/4 cup flour
• 2 tablespoons fresh chives (optional)

Salad

• 3 ounces spinach
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1/2 small red onion
• 2-4 tablespoons goat cheese

Grilled Peaches

• 2 fresh peaches
• 1 tablespoon mirin or white wine vinegar
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons olive oil

Instructions

1. Turn the oven to 350F and line a baking tray with parchment paper.
2. Prepare the fish. Wash with water and lemon and pat dry.
3. Whisk the peach preserves with soy sauce, two tablespoons of fish spice, and salt and pepper in a separate bowl.
4. Stuff the fish with lemon, thyme and garlic.
5. Whisk the remaining fish spice into the flour. Baste the fish with the seasoned peach preserves, then coat with the flour.
6. On medium heat in a large non-stick pan, fry the fish on each side for 2-3 minutes until the skin is crispy in a little vegetable oil.
7. Wrap in foil and place on the baking tray for 30 minutes or until the fish flakes easily or reaches 145F/63C. Wrap the corn in foil and place them next to the fish.
8. While the fish bakes, prepare the peaches. Wash and slice them into quarters—whisk the mirin, soy sauce, brown sugar and oil. Toss the peaches in the mix, then cook on each side for 4-5 minutes until grill marks show. If still not tender, place on low heat with some extra water and mirin and close the pan to steam the inside a bit more.
9. Remove fish and corn from the oven and smother corn with butter before serving. Season with salt and pepper if needed.
10. Lay your greens on a serving plate. Thinly slice the red onion and crumble the goat cheese. Add to the greens, drizzle with the olive oil and season with salt and pepper, then toss.
11. Sprinkle the fish with chives and serve immediately on top of the salad.

Nutrition Facts

Calories

1274

Fat (grams)

57

Carbs (grams)

98

Protein (grams)

100

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Roasted Rhubarb and Strawberry Salad

I can't tell when I get more creative about greens, spring, or summer? When spring arrives, and you need a starter, something fresh, light, bright, and tart will put some pep in your step to help make way for the entree without leaving you too full. It's not just the beach body desires that drive the salad train, but honestly, who wants a heavy, hot starter when the temperature is delightful outside, and you're ready to be active?! Need some other ideas for salads? You can check out this website for more, including Kale and Shaved Brussels Sprouts Salad with Slivered Almonds, Grilled Avocado and Papaya Salad, Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette, and Mango, Avocado and Cucumber Salad. 

Arugula offers peppery notes while providing bite and body. Strawberries give both sweet and tart notes and go notoriously well with rhubarb. In this case, caramelized from the roasting since you aren't cooking them in sugar as we commonly see in jams and pies. Getting the stalks to caramelize and bring out the flavour with salt and pepper is the next best thing. The almonds add texture and a nutty flavour are a popular choice in the spring, and the cheese adds just the right touch of umami, tied together by the olive oil and seasoning.

When is Rhubarb in Season?

In the United States, as soon as spring hits, expect to see these red stalks! From early April through June, you won't come up short. 

How to Prepare Rhubarb

The first thing to note is if you get a bunch and they still have leaves, toss them! Rhubarb leaves have toxic levels of oxlic, and you don't want that in your system. Rhubarb is an excellent addition to salads in the spring and is center stage in this dish. You can wash them, peel them to remove the skin, cut the thick, tough ends off, and slice the stalks into pieces that are easy to chew - think of rhubarb like celery, only more interesting to work with in the kitchen! 

There is no need to add vinegar to this salad, as the berries and rhubarb hold their own against the olive oil from the acidity and tartness. The sour but sweet combination provides a delightful pop in the mouth, allowing you to enjoy something decadent later in the meal, such as a grilled fish or lamb roast! 

Yield: -2+

Author: Dontmissmyplate

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Roasted Rhubarb and Strawberry Salad

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You can do more with rhubarb than heat it with sugars and fruits to make pastries and jam. Roast these red stalks to caramelize and add them to a fresh salad for a tart bite!

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 cup strawberries, halved
• 5-ounces arugula
• 1 1/2 - 2 rhubarb stalks
• 1 tablespoon steak seasoning
• 1/4 cup shaved parmesan cheese
• 2 tablespoons sliced almonds
• 2 teaspoons + 1 1/2 tablespoons olive oil

Instructions Fahrenheit Celsius

1. Turn the oven on to 400F/200C.
2. Wash and part dry the rhubarb. Cut off the rough ends and peel the stalks.
3. Line a baking tray with parchment paper. Toss the rhubarb in 2 teaspoons of olive oil and seasoning in a bowl.
4. Transfer the stalks to the baking tray, and bake for 10-12 minutes until softened.
5. Lay the bed of arugula in the serving bowl. Add the strawberries, nuts, and rhubarb. Add the remaining olive oil and toss to coat the leaves evenly. Top with the almonds and cheese, and serve immediately.

Nutrition Facts

Calories

326

Fat (grams)

27.3

Carbs (grams)

12.7

Protein (grams)

13

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika Aioli

You want a simple, tasty dinner free of grease, calories, and unhealthy food additives most of the time. Whole foods that still have flavour. Something quick and easy.

I'm a massive fan of using sheet pans to achieve this and have made something similar before. Here's a recipe that checks those boxes.

I highlight below why these ingredients are at the top of the clean eats list; research to get more details about the benefits!

Salmon is an excellent source of protein, omega-3 fatty acids and B-12 vitamins, to name a few of the benefits. It's versatile in preparation methods and helps keep you full and from overeating. I try to eat salmon 1-2 times a week to enhance my diet.

Broccoli has a terrible reputation, but in my opinion, roasting the vegetable brings out the best in its taste compared to boiled and steamed (despite the pros of those methods). These florets pack as much of a vitamin c punch as oranges, in addition to plenty of other nutrients. Whatever the case, eating broccoli certainly adds to your superfood collection.

Butternut is an excellent candidate, particularly in the winter months, and adds a subtly sweet, nutty flavour. Rich in potassium, the orange colour like carrots also boasts carotene or vitamin A, which is great for your immunity, skin, hair and eyes.

Pineapple Boat with Salsa and Guacamole

Warm weather calls for fruit-centred salsa! I'm a huge fan of chips and dip, as are most people. It's a snack that meets all my expectations for a salty craving while providing something refreshing and spicy. I'm also a fan of the more imaginative combinations. Salsa is, however, always in danger of being presented pretty bland; you want a good selection of natural ingredients that don't need a lot of seasoning.

So in this quick and easy, the pineapple is combined and balanced with red onion, green and red bell pepper, jalapeno, cilantro, and cucumber.

One important tip if you are hosting and want to keep the pineapple head for aesthetics, as I did, would give with that is to make sure you drain as much of the juice as possible so that it doesn't start to seep when you serve. I would also suggest serving immediately, then transferring to a container and storing in the fridge for no more than 1-2 days.

For the guacamole you want it to be just as tasty, I recommend this recipe inspired by Chipotle; you can't go wrong!

Trouble handling avocadoes? There is no need for that! I never regretted getting this tool available on Amazon for cheap. It makes the slicing and decoring so much easier. The tool makes for a cute kitchen gift as well.

Ingredients

Salsa:

1/2 a pineapple, diced

1/2 a Roma tomato, diced

1/4 of a large cucumber, diced

1/4 red bell pepper, diced

1/4 green bell pepper, diced

1/4 red onion, diced

1 tablespoon jalapeno, finely diced

2 tablespoons cilantro, finely chopped

2 tablespoons lime juice

1/2 teaspoon salt

1 teaspoon black pepper0

1/2 teaspoon garlic powder (optional)

Guacamole, you can follow this recipe for it.

1 ripe Hass avocado

1 teaspoon lemon juice

1 tablespoon fresh cilantro, finely chopped

1/8 cup red onion , finely chopped

1/4 jalapeño, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Instructions

In a large bowl, mix all the cleaned and diced ingredients together, drain and add to the pineapple or serving bowl.

Prepare your guacamole according to the instructions in this recipe.

Serve immediately with your favorite tortilla chips.

Grilled Avocado and Papaya Salad

What happens when you bring your favourite fruits together? Absolute glory! It's not a secret that I'm a massive fan of both papaya (or pawpaw rather) and avocado. I love the taste and the textures. Both are versatile and plentiful in Zimbabwe, where I grew up. Still, although eating them raw is considered the healthiest way, I don't see what's wrong with throwing them on the grill for a little bit! You get those gorgeous marks and depth of the flavour while still maintaining some of the fruit's integrity.

As the weather warms, I also highly recommend getting a grill pan. You won't always be able to go outside but will want that effect. You can get the one I use on Amazon; here is the link. I’m a big believer in stocking up for the season by the way, get your kitchen essentials ready).

I'm happy with it so far; it's worth the investment!

Cainfy Round Grill Pan

As far as the treatment of each of these fruits, I pretty much did the same thing. Tossed in olive oil, herbs, and chilli flakes, the papaya's main differences were the nutmeg, the avocado the balsamic.

Note that when you're handling these, especially the avocado, careful not to break your slices! Use a small pair of kitchen tweezers or tongs to help.

I recommend this colourful, simple salad mix. You can get pretty creative with the additional elements. Enjoy!

Ingredients

1 whole avocado, sliced thickly

1/2 pawpaw/papaya, diced

1/2 teaspoon salt

1 tablespoon cracked pepper

1/2 teaspoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon truffle oil

1/4 cup sour cream or burrata

1/2 teaspoon chilli flakes

1/2 teaspoon nutmeg

1 tablespoon fresh thyme

1 teaspoon Italian seasoning

1 tablespoon lemon juice

Mint leaves

Fresh parsley

Goat cheese

Parmesan shavings

Instructions

In one medium-sized bowl, toss the avocado with 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, balsamic vinegar, 1/2 teaspoon chili flakes, and 1/2 teaspoon Italian seasoning.

In another bowl, toss the the diced pawpaw in 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, 1/2 teaspoon chili flakes, nutmeg, and 1/2 teaspoon Italian seasoning.

Spray your grill pan and it over medium-high heat. Place the fruits on opposite sides of the pan to avoid muddling flavors, and cook for about 4-5 minutes on each side. Keep a close eye, you want the flavours to seep in and to get the grill marks and char but don’t want to burn anything. if you need to add a bit more oil to finish off you can do so.

Once you are ready to serve, drizzle with the truffle oil, and season with extra black pepper, chili flakes, serving the the sour cream, and garnish with mint leaves and fresh parsley. This salad can serve two as a light start, or you can double the recipe quantities for more.

Strawberry and Shortbread Parfait

This recipe is part of a six course brunch.

One of the simplest ways you can make your brunch table fancy is by serving yoghurt parfaits! They look so elegant and fresh and will seamlessly match the flowers and decor.

Strawberries are especially fitting for springtime brunch, I think. Most people are huge fans of strawberries and cream, and I also like strawberry shortcake AND shortbread biscuits in general. (Note that shortcake and shortbread are two different things, but similar enough to make a connection!). I decided to combine the strawberries with the shortbread and a sprinkle of chocolate Easter eggs to make things festive.

Using strawberry-flavoured yoghurt will help enhance the flavour, so I recommend that. For texture through the crunch, you can use toasted muesli or granola in addition to the rich, buttery shortbread.

Eat this for brunch or as a snack. The great thing about parfaits is that they are super customizable, so go at it!

Ingredients

2 cartons strawberry yoghurt (I used dairy-free from Silk)

1/2 cup strawberries, chopped into small pieces

4 shortbread biscuits (2 per serving, you can use more)

1/2 cup muesli or granola (1/4 cup per serving)

Whipped cream (optional)

Cadbury mini chocolate eggs (optional)

Instructions

Toast the muesli on a baking tray on broil (500F) for about 3-4 minutes; keep an eye on it! Set aside.

Prepare your mise en place - make sure your strawberries are cleaned, dried, and chopped. Crush your shortbread biscuits with a kitchen hammer - they can be as fine or as roughly chopped as you prefer.

In a parfait glass or appropriate glassware, start assembling your parfait. Layer the strawberries, followed by the toasted muesli, yoghurt, shortbread, and continue in that order until you get to the top.

Top with whipped cream, chocolate eggs, and extra strawberries, enjoy! This recipe serves two, so you can double up the quantities for more servings.

Kale and Spinach Shakshouka

This recipe is part of a six course brunch.

I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.

This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.

This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.

Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!

Ingredients

3 handfuls kale, chopped

1 handful spinach

1/2 large yellow onion, thinly sliced lengthwise

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

2 tablespoons sherry

1 tablespoon Worchester sauce

1 tablespoon water

2 vegetable bouillons

2 tablespoons garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon harissa

2 tablespoons olive oil + extra

Parmesan cheese (I used vegan)

Feta cheese (optional)

Chilli flakes

Fresh parsley

Instructions

In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.

Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.

Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.

Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.

At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.

Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!

Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

TThis recipe is part of a six course brunch.

Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.

However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.

This recipe is a fun, simple spring salad I think most people will enjoy.

The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.

Hopefully, this will become a mainstay in your salad repertoire; enjoy!

Tip: To give this more depth of flavour, use freshly roasted corn instead.

Ingredients

Vinaigrette:

1/3 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon fresh garlic, minced

1 teaspoon dried thyme

1 teaspoon fresh thyme

1/2 teaspoon balsamic vinegar

1 teaspoon honey

A pinch of chilli flakes (optional)

1 teaspoon raisins

2 handfuls arugula

1 tablespoon blue cheese

1/2 large avocado

1/3 cup corn (freshly cooked and cut from the cobb or canned)

Instructions

Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.

In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.

Evenly distribute the corn over the greens, along with the blue cheese and raisins.

Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.

Only when ready to serve, add the dressing.

Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.

Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.

Gluten-Free Almond Coconut Funfetti Waffles

Even as an adult, funfetti rainbow sprinkles lift my spirits somehow! And I love the taste of vanilla birthday cake. Why not incorporate this into waffles, pancakes, French toast, and other morning baked goods at home?

These waffles are delicious! Part of that credit goes to the dose of excellent tasting protein powder from Unico (if you make these waffles to consume for daily protein intake or after a work out session, pay attention to the quality of your protein! Your waffles will taste better for it).

The waffles are gluten-free and vegan; I used almond milk, which gives them a mild, nutty undertone. The coconut milk helps make them even softer and adds a subtle sweetness, slightly nutty, tropical flavour.

Note on the chia seeds - the purpose is to help find and thicken your batter, but there are alternatives if you prefer, such as cornstarch and xanthan gum!

Ingredients

1 cup almond flour

1/2 cup coconut cream

3 eggs

Pinch of salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/4 teaspoon Chia seeds + 1/2 teaspoon water (mixed until a paste forms)

2 tablespoons oil

1/2 cup protein powder (I used the birthday cake sachet from Unico - use “maxine20” to get 20% off!)

2-3 tablespoons funfetti rainbow sprinkles

*makes approx. 3 waffles

Instructions

In a medium-sized bowl, whisk the dry ingredients - flour, protein, powder, baking powder, and salt. Add the chia seeds mix.

In a separate bowl, whisk the eggs, vanilla, and oil. Add to the flour mix.

Gradually stir in the coconut cream, adding more or less until the batter is smooth (not too thin or thick). Stir in the sprinkles and let your batter stand for at least a minute.

Prepare your waffle maker, and use a 1/4 cup batter for each waffle.

Serve hot with almond milk whipped cream and maple syrup!

Overnight Oats Mango Parfait

A good breakfast or pre-workout snack always makes me feel better in the morning. Typically I eat my oats the traditional way, cooked over the stovetop with milk, water, cinnamon and nutmeg.

Overnight oats, however, are an even quicker way to have oats ready to eat when pressed for time or hurry. There is no need to warm the oats up either, but you can if you want to! The point of leaving them overnight is for them to absorb the milk and flavour. You will get a nice, smooth consistency similar to porridge.

I used old-fashioned rolled oats as that what I had in the pantry, but you'll want these over instant oats if possible, so the overnight oats maintain their integrity and don't end up soggy from the milk.

I took this a step further by transferring the oats to another container and building a parfait (which is a popular way to eat them) with more fruit and the same yoghurt mixed in before, but you can eat them as they are too!

Ingredients

2/3 cup old-fashioned rolled oats

1 teaspoon vanilla extract

1/4 cup fresh mango, chopped + extra for topping

2/3 cup almond milk (or milk of your choosing)

1 cup mango peach almond yogurt (I used two containers from Silk)

2 teaspoons maple syrup

1/2 teaspoon cinnamon

Pinch of nutmeg

1 teaspoon chia seeds

Instructions

Directly in a mason jar, add all the ingredients (but use only 1/2 the yoghurt) and mix until evenly distributed. Place the jar on the fridge overnight. (This serving is for a single person - or two! - So double the recipe accordingly and use multiple jars).

The next morning, get a second jar for each serving when you are ready to build your parfait. Layer the fresh mango, the remaining yoghurt, scooping the oats from the first jar to the second. Finally, top with whipped cream and diced mango. Enjoy!

Kale and Shaved Brussels Sprouts Salad with Slivered Almonds

One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?

Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.

This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?

Ingredients

1/2 large bunch kale chopped

1 1/2 cups shaved Brussels sprouts

1/3 cup parmesan cheese, shaved

1 teaspoon truffle oil

1/4 cup parmesan cheese, grated

Silvered almonds

Simple vinaigrette:

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcester or soy

1 tablespoon honey

Instructions

In a small bowl, whisk your vinaigrette ingredients until combined, set aside.

In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.

Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!

Avocado and Strawberry Salad with Sherry Vinaigrette

This recipe is part of a two-part 3-course meal menu. 

Valentine's Day is an opportunity to show the people we love how much we appreciate, but really with a small gesture. While some make grander expressions of love and romance, many people believe this has become over-commercialized, taking away from the occasion's original sentiment and genuine spirit. Nevertheless, a ton of us still celebrate. 

You should be showing your significant other or family love all the time, but there is no harm I think in doing something special on February 14th!

Gifts are exchanged, but one of the most significant ways to celebrate is to either dine out somewhere or have a romantic dinner at home.

If you like some structure to your meals, you'll want a clear cut, starter, entrée, and dessert!

This is a refreshing salad the lovebird can enjoy without getting too full and getting their greens in before diving into the main course.

The strawberries add a romantic flair as well as some sweetness and tanginess inherent in berries. The pecans add crunch, the goat cheese more tang and texture, and well, who doesn't love avocados!?

I hope you enjoy this starter and make it your go-to salad. You can also make this dish for a light fare lunch or dinner. 

Ingredients

5-ounces arugula

1 cup strawberries

1/4 cup pecans

1/4 goat cheese

1 Hass avocado, sliced and quartered

Vinaigrette:

1 teaspoon mustard

1/3 cup olive oil

3 tablespoons sherry

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Instructions

Make the vinaigrette! In a small bowl, whisk the ingredients together and set aside.

Assemble your salad. In a large bowl, toss the arugula in about a tablespoon of the vinaigrette. Top with the washed, halved or quartered strawberries, avocado, nuts, and goat cheese.

Transfer to a serving plate and drizzle the remaining dressing.

Serve with fresh bread and season additionally if necessary.

Winter Vegetables Dinner Sheet Pan

Now here's another solution for those of you who need help getting your vegetables down. The recipe also works for those of you who are mostly plant-based, seeking a dinner idea or need a healthy side for your guests.

I previously made some vegetable sheet pans for lunch and dinner, but we need them for the winter too!

The great thing about sheet plans divided up by veggie is that they can each receive special treatment in terms of seasoning. This extra step makes a difference and guarantees you get flavourful vegetables.

I add some turmeric to the cauliflower which gave the florets a yellow tint and a curry-like flavour.

The parsnips were infused with sage as they are similar to potatoes in some ways, and that worked seamlessly.

Fennel already has a unique taste - anise or liquorice - so I decided to use garlic and mixed herbs.

The broccoli got a bit of date nectar to give them extra flavour, as well as a little parmesan as I did the cauliflower.

Finally, the Brussels sprouts were flavoured as with the fennel was, but I did add fenugreek powder and tossed them with pomegranate seeds.

I always recommend when possible to focus on bringing out the natural flavour and allowing the freshness of the vegetables to shine through rather than being overpowered by other flavours and being overcooked.

Be sure to wash and inspect your veggies before preparing. The fresher they are, the better. I hope you enjoy it!

Ingredients

1 small cauliflower head, cut into florets

1 teaspoon tumeric

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 small head of broccoli, cut into florets

1 tablespoon date nectar (or natural sweetener)

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon coriander

2 tablespoons olive oil

1 head fennel thinly sliced lengthways, stems cut off

1 tablespoon mixed/Italian herbs

2 tablespoons olive oil

1 tablepoon garlic powder

1/2 teaspoon salt

1 teaspoon black pepper

1 large parsnip root, peeled, sliced and halved

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried sage

1 teaspoon fresh sage

2 tablespoons olive oil

1 teaspoon garlic powder

1 cup Brussels sprouts, halved

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon grated parmesan cheese

1 tablespoon pomegranate seeds

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon olive oil

Instructions

In five separate medium bowls or containers, toss each vegetable in its list of ingredients, making sure everything is evenly mixed and coated before transferring.

Using a cooking oil spray a baking tray lined with parchment paper.

Line each of the vegetables making sure they are not on top of each other to cook evenly.

Season with the additional salt and pepper, and drizzle the lemon juice and olive oil.

Bake at 375F for 25 minutes, stirring to turn over at least once.

Eat the vegetables hot! Serve as the main dish or as the side of greens.

Winter Salad with Beets and Pomegranate

Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?

I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.

As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.

I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.

Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!

Ingredients

1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)

2 cups chopped kale

2 cups spring mix greens

1/3 cup shaved parmesan cheese

1/4 cup grated parmesan cheese

1-2 whole cooked beets, thinly sliced and quartered

2 tablespoons pecans or walnuts

1 naarjitie or clementine, peeled and seperated

2 tablespoons sun-dried tomatoes

Salt and black pepper to taste

Quick vinaigrette:

3 1/2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon coursely ground black pepper

1 teaspoon garlic powder

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

Instructions

In a large bowl, toss the kale and spring greens.

Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.

In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.

Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.

Season with extra salt and pepper. Enjoy!

Autumn Salad with Sage Brown Butter Butternut

The weather is cooling down, the sun is setting earlier, and people are in the festive mood despite the social distancing measures still in order (yes, I'm dating this recipe)!Some people seem to think clean, healthy eating ends or stalls during the colder seasons, that we should stuff ourselves with bread and creamy soup until the sunshine returns. Wrong!

Autumn and winter allow making a variety of salads using whatever's in season. In this case, I took advantage of butternut squash, one of my favourite gourds of the seasons. I paired it with sage simmered in butter until a goldish brown colour formed.

I gave the salad an additional dose of vitamins A and C with the apple, pear and blood orange slices which are great for boosting the immune system. Antioxidants from the pomegranate seeds along with a crunch, plus the pecans, and then a soft, creamy texture and choice of healthy fats from the avocado and feta.

If you have time, I'd recommend roasting or caramelizing the pecans! Pistachios would make a great substitute as well.

Ingredients

2 cups butternut squash, chopped

1/2 Hass avocado, sliced

3 cups spinach

1/2 blood orange, peeled and quartered

2 tablespoons pomegranate seeds

2 tablespoons feta cheese, crumbled

1/2 Autumn Gala apple, thinly sliced

1/2 red Anjou pear, thinly sliced

1 teaspoon salt

1 tablespoon black pepper

1/4 cup sweet potato nectar (D'Vash or any other natural sweetener like date syrup)

3 tablespoons olive oil

2 tablespoons dried sage

1 fresh sage sprig

2-3 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon cayenne

1 teaspoon chili powder

1 tablespoon garlic powder

1 teaspoon steak seasoning

Red wine vinegrette (Dress It Up)

Instructions

In a large bowl, season the butternut with all the spices and 1 tablespoon of the dried sage, the sweet potato nectar, and the olive oil. Bake on a parchment-lined baking sheet at 400F for about 25 minutes or until the butternut has softened. Stir occasionally to preventing burning and ensure even cooking.

In a small pan, melt the butter with the remaining dried sage and the fresh sage sprig. Simmer on low heat for about 5-10 minutes until fragrant, and a goldish brown colour forms, set aside. 

Once the butternut has baked, toss in a bowl with the brown butter sage. 

Assemble your salad. You can toss everything together in a large bowl with the dressing, or, lay the ingredients out then drizzle the vinaigrette and toss with a salad spoon when it's time to serve.

Spread the spinach in a serving plate. Top with the seasoned and cooked butternut, apple, pear, blood orange, and avocado. Sprinkle the salad with the feta cheese, pecans, and pomegranate seeds. Serve immediately!

Tip: Use lemon juice to prevent the avocado, pear and apple from browning as you prepare the salad. 

Mango, Avocado and Cucumber Salad

This recipe is the fifth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third  fried sadza with chili creamed corn, and the fourth Portobello steak with acorn squash, kale and green beans.

Similar to the last dish, I concentrate on fruits/vegetables that are used widely in Zimbabwe but not necessarily together on a plate.

Let’s start with the very popular mangoes. The sweet, juicy fruit is readily available, cheap, refreshing, and nutritious. We have two mango trees in my family garden, but the trees were bushy enough to possible contain snakes, so I never attempted to climb them or forage it for fruit. My grandmother, however, had a long pipe with a wire hook on it to reach the tall trees which produced a much healthier, sweeter crop than ours. We always expected to leave her home with a basket full during the peak season. Mangoes can also be seen on the roadside sold by street vendors.

Next up is the avocado, another tree found in many places.  I have pulled a few down myself, and they were organic and larger than most of the ones I come across in the grocery stores around the United States. I've mentioned before that ‘avocado toast’  was always a popular snack in Zim, different from the gourmet brunch dish I'm familiar with now. I grew up seeing people spread mashed avocado on their bread for breakfast seasoned with salt, sugar or chili flakes, nothing more!

Combining avocado and mango, on the other hand, not so common, but it should be! Avocado has that creamy texture from the healthy fats they contain, while mangoes are bright, sweet with a slight tartness. This inspired me to make a salad, almost reminiscent of salsa.

The cucumber adds to the freshness of the salad. In our family garden, we had spiky cucumbers or 'horned melons' as well, but used regular or English cucumbers for salads like much of the world does.

I hope you find this recipe as tasty as I do!

Ingredients

1/3 large mango

1 Hass avocado

1 medium cucumber

1 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon chili flakes

1 tablespoon pesto

1 tablespoon basil leaves, chopped

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

1 tablespoon lemon juice + extra for avocado

1 teaspoon dijon mustard

Instructions

Using a peeler, remove the cucumber skin and peel the uncut cucumber into thin strips. , discard the seeds to use for another recipe and add the strips to a large bowl.

Slice the avocado and remove the seed, dice and toss in lemon juice to slow down oxidation and add them to the bowl.

Slice off a 1/3 of the mango and dice into cubes, add to the bowl.

Add the chopped basil leaves, pesto, lemon juice, vinegar, olive oil, chili flakes, salt, pepper, garlic powder, and mustard. Mix until the entire salad is coated evenly. Serve immediately.

Summer Vegetables Lunch Sheet Pan

Colour coordinating seasonal vegetables is so much fun and sure to please your family or guests! This recipe celebrates fresh vegetables and warm weather and can be paired with any other starch or protein. 

If you need other ideas for which vegetables to use, check out my summer vegetables dinner sheet pan (frankly, there are no rules for which veggies to eat at particular times I just did it for organizational purposes!)

It's super easy, and once you do it a second or third, time you'll be a vegetable roasting professional!

Ingredients

1 small red cabbage head

4-6 mini eggplants

1-2 artichokes

1 fennel bulb

1/3 red onion

2 tablespoons pistachios

2 tablespoons fresh rosemary

1 teaspoons salt

1 tablespoon black pepper

1/4 cup date nectar

3 tablespoons cooking wine

1 tablespoons fresh garlic

1 tablespoon Worchester sauce

1 teaspoon fenugreek

1 tablespoon coriander

1 teaspoon paprika

1 tablespoon parsley

1/4 cup olive oil

Instructions

Prepare your vegetables. Slice the cabbage into wedges. Remove the green stalks and bottom root from the fennel, then slice thinly. Cut the stem, top, and sharp leaves from the artichoke. You can also remove the solid ‘heart’ from the center of the artichoke since it's somewhat inedible. Slice your eggplants in half. Slice the red onion into small wedge slices. 

Whisk together your garlic, olive oil, date nectar, pistachios, rosemary, Worchester sauce,  and all other spices in a large bowl.

Toss the washed and cut vegetables in the marinade until everything is evenly coated, then spread them on a baking tray covered with parchment paper. 

Bake in a 400F oven for 35-40 minutes until all vegetables are cooked through, particularly the artichoke - the larger it is the longer it will take to cook.

Garnish with parsley and serve hot, enough for 4-5. 

This recipe was featured on Food 52!

Summer Vegetables Dinner Sheet Pan

Roasted vegetables! Yes, these can be eaten at any time of the year, any season (various types of course depending on what's available).

We do, however, associate the colourful arrays with the vitality and heat summer brings, whether or not the vegetables paired with any other starch or protein.
 
For those trying to live a predominantly plant-based life, sheet pan dinners with roasted vegetables are very convenient and if seasoned well can be quite marvellous.

I colour coordinate the them for visual effect and combined those I thought would go well together with various textures.

Ingredients

4-5 tomatoes on a vine

1 large red bell pepper, quartered and decored

1 red chili pepper

4 medium carrots, peeled

1 large sweet potato, peeled and chopped

1 medium yellow squash, sliced in half

2 tablespoons ricotta cheese

1 tablespoon pepper jack cheese, grated or finely chopped

1 teaspoon salt

1 tablespoon black pepper

1/4 cup sweet potato nectar

1 teaspoon cumin

1 teaspoon coriander

1 teaspok fenugreek

1 tablespoon dried parsely

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon rice vinegar

2 tablespoons olive oil

Fresh basil leaves

Instructions

Line a baking tray with parchment paper and turn the oven on to 400F.

Remove the centres of the squash using a metal spoon and stuff them with ricotta and cheese. Season the squash with salt, black pepper, dried parsley and olive oil.

Whisk the sweet potato nectar, fresh thyme, olive oil, vinegar, salt, pepper and spices together in a large bowl. Toss the tomatoes, carrots, bell pepper, sweet potato and chilli pepper well enough to ensure everything is coated evenly.

Layout the vegetables and basil onto the baking tray. Drizzle the vegetables with the remaining marinade and bake for 35 minutes. 

Halfway through baking turn over some of the vegetables if necessary, basting with any liquid and drizzling with a bit of olive oil to finish.

Garnish with fresh parsley and thyme, serves 2-3. 

Date Glazed Carrots with Sriracha Sesame Seeds

Eat your vegetables!!!!!  How many times have you heard that before? Over the years, I have learnt that vegetables need to be seasoned, loved and cared for just like everything else that goes on the plate, and carrots are not an exception. No more boiled carrots unless they are in a stew or curry thank you!

If you’re looking for a light, healthy dinner or a glossy side dish at the family dinner table, try out these carrots.

They are well seasoned, with a spicy array of ingredients brought together by a wonderous natural sweetener - date nectar! You can also use honey or sweet potato nectar, among other things. This addition will intensify the flavours from the spices, help with caramelization, and add to the inherent sweetness of the carrots. Since date nectar is a natural sweetener, you don’t have to worry about the guilt so much!

You can pair these carrots with anything - a juicy steak, a whole stuffed fish or chicken breast, some pasta, or another vegan or vegetarian dish.

Ingredients

1 large bunch of carrots (about 8)

2 tablespoons olive oil

1/3 cup date nectar

1/8 cup cooking wine

2 tablespoons apple cider vinegar

1/2 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon smoked paprika

1 tablespoon sriracha sesame seeds

1/2 teaspoon dried thyme

1 tablespoon fresh rosemary

2 tablespoons soy sauce

1/2 teaspoon chili powder

1/2 teaspoon coriander

1/2 teaspoon fenugreek

1/2 teaspoon cinnamon

1 teaspoon chipotle

1/4 teaspoon cloves

1 teaspoon garlic powder or freshly minced

Instructions

Wash, peel, and slice your carrots diagonally as pictured above.

In a large bowl, starting with the date nectar, whisk all the ingredients together. Toss the carrots in the well-mixed glaze until all everything is evenly coated.

Spray a baking tray with olive oil and scatter the carrots - try not to overlay them on top of each other to ensure each piece is cooked evenly.

Bake in a 400F oven for 30-35 minutes until the carrots start to soften but still have a nice bite to them - no need to overcook.

Stir and scoop over some of the glaze 2-3 times during the cooking time.

Sprinkle with more sriracha sesame seeds and herbs, serve immediately or hot!