These little numbers are called chocolate chip oatmeal cookie pancakes for a very plain reason: that’s exactly what they taste like. Only they contain no butter, no added sugar besides chocolate chips, and can be made both gluten-free and vegan. They also contain almond butter for a healthy punch of protein for staying power throughout the morning.

Ingredients

• 1 Banana ripe
• 3 tbsp Milk / Almond Milk
• 1 egg
• 1/2 cup rolled oats
• 1 tbsp butter / Almond butter
• 1 tsp Baking powder
• 3 tbsp dark chocolate chips
• 1/4 cup whole meal flower
• 1 pinch salt
• 1/2 tsp Vanilla extract

Directions

1. Mash bananas, then mix in milk and eggs

2. Melt butter and add in all other ingredients and mix well.

Tip: Once cooked add anything from plain yogurt, to almond flakes, chia seeds, other nuts and seeds, berries and fruit.

Found at: minimalistbaker.com

This is a relatively simple recipe but the result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.

Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish

INGREDIENTS:

• 4 medium sweet potatoes*
• 1 x 15-ounce can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• Optional: Pinch of sea salt orlemon juice

GARLIC HERB SAUCE:

• 1/4 cup hummus(or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced
• Water or unsweetened almond milk to thin
• Optional: Sea salt to taste (I didn’t need any)

TOPPINGS: (Optional)

• 1/4 cup cherry tomatoes, diced
• 1/4 cup chopped parsley, minced
• 2 Tbsp lemon juice
• Chili garlic sauce

INSTRUCTIONS:

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini (which you canDIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

Notes

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.

Nutrition Information

Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9gSodium: 82mg Fiber: 11.7g Protein: 8.6g

Recipe sourced from: minimalistbaker.com

Avocado Frittata with Feta and Mozzarella Cheese

It’s a simple idea, but this Avocado Frittata with Cotija and Mozzarella Cheese was so amazingly good. Of course this recipe is perfect for Meatless Monday, and I’d happily eat this any time of day.

Ingredients:
2 oz. crumbled Cotija Cheese
(or use Feta if you don’t want to buy Cotija cheese)
1/2 cup grated Mozarella 
1/4 cup sliced green onion
8 eggs, beaten well
2 T milk or half and half (optional)
2 tsp. olive oil (more or less, depending on your pan)
1/2 tsp. Spike Seasoning
(or use any all-purpose seasoning that’s good on eggs)
fresh-ground black pepper to taste 
1 large avocado, sliced lengthwise 

Instructions: 

Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella like I did.)  Slice the green onion.  Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined.   Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.

Heat the oil in a heavy oven-proof frying pan over medium-low heat.  (Depending on the pan, you might need a little more oil.)  When the pan feels hot when you hold your hand over it, add the eggs, season with Spike Seasoning and fresh-ground black pepper,  and let eggs cook for about 2 minutes, just until they’re starting to look cooked on the edges.  (I usually take a rubber scraper and run it around the edges, but it’s probably not really necessary!)

Add the grated mozzarella and sliced green onion and cook about 5 minutes more, or until the eggs look like they’re cooked about half-way through.  (Actual cooking time will depend on your pan and how hot the medium-low setting is on your stove.  Turn to low if it seems like the eggs are cooking too quickly.)  Slice the avocado while the eggs are cooking.

When eggs are cooked about half-way through, lay the avocado slices over and sprinkle with the Cotija cheese.  Cover the pan with the lid and cook about 3 minutes more, or until the eggs look like they’re nearly cooked through and the Cotija is starting to melt.  Remove lid, put the frittata under the broiler and cook about 2 minutes more, or the eggs are firm and cheese is melted and the top of the frittata is nicely browned.  (Watch it carefully; it’s easy to get it too brown under the broiler!)

Serve hot.  This is great with some sour cream if you’re a sour cream lover like I am.

Article sourced from: www.kalynskitchen.com

Since salmon is quick to cook, healthy and delicious the idea is to add it to dishes that cook faster. Then dinner is always a breeze. I also love the fact that I can pick up a pack from the supermarket that is just ready to cook…no prepping! Since salmon can be cooked in so many ways, flavored with a variety of sauces and marinades and served alongside a diverse range of vegetables, grain or meal, there is no end to the number of recipes one can have. I decided to share a few of my favorite ways of to eat Salmon today.

Sticky Asian Salmon with Soba Noodles Soba noodles are made from buckwheat flour and a great option for people on a gluten free diet (make sure you read the label properly). It also cooks very quickly which is the reason I pair it often with salmon. For some heat, you could add chopped red chillies to the marinade.

Sticky Asian Salmon With Soba Noodles And Greens
serves 4

4 skinless salmon fillets
2 tbsp soy sauce
1 tbsp honey
2 tbsp rice wine vinegar
1 inch ginger, peeled and grated
2 cloves garlic, finely sliced
2 tsp olive oil
Asian greens (chopped broccoli, snow peas, green peas, chives), to serve
salt, for seasoning

Mix the soy sauce, honey, vinegar, ginger and garlic in a bowl. Use 2 tablepoons of the mixture to marinate the salmon. Place a frying pan over medium heat. Add 1 tsp  olive oil. When heated, pan fry the salmon fillets till cooked to your liking (about 2-3 mins on each side). Remove the fillets and keep aside.
Meanwhile, cook the noodles as per instructions on the back of the pack. Drain well. Rinse. Leave aside.
In the same frying pan, heat the remaining 1 tsp olive oil over medium heat. Add the broccoli and stir fry for 2 minutes, then add the remaining greens. Pour the remaining marinade and noodles and mix till combined. Season.
Serve the noodles warm along with the salmon.

Roasted Maple Salmon With Pumpkin, Fennel and Truss Tomatoes : This is a great weeknight dinner option where you whisk up a quick sauce, chop a few vegetables and roast everything together. The oven does most of the work! There is sweetness from the maple syrup and heat from the chillies so you experience a wonderful balance of flavour.

Roasted Maple Salmon With Pumpkin, Fennel And Truss Tomatoes
Serves 4

4 salmon fillets (skinless or with skin), cleaned, prepped
1/4 cup olive oil
1/3 cup maple syrup
2 cloves garlic, crushed
1/2 tsp chilli flakes
1 tsp mixed herbs
salt, to season
10-12 cherry truss tomatoes
2-3 fennel bulbs, trimmed and quartered
1/2 butternut pumpkin, cut into wedges

Preheat oven to 220 degrees C (200 degrees C fan forced). Line a baking tray with baking paper. Place the olive oil, maple syrup, crushed garlic, chilli flakes, mixed herbs together in a small bowl.

Place the salmon, pumpkin, fennel and tomatoes on the prepared baking tray. Pour the oil and maple syrup mixture all over. Gently toss to combine. Roast for 15 minutes or till salmon is cooked through.
Remove tray from oven. Move the salmon aside and wrap in foil to keep warm. Roast the vegetables for a further 10 minutes or until soft and lightly browned.  Serve warm with noodles, pasta or bread.

Coconut Poached Salmon : This is an old recipe from my archives. One that is made over and over again at home. Salmon fillets are poached in coconut milk along with a few Asian ingredients. I am not going to rewrite the recipe as it remains pretty much the same. The only extra thing I have added here is a pinch of turmeric. The original recipe did not have it. You take your pick…with or without turmeric! It tastes amazing both ways.

Get the recipe here 

Spotted at: www.sugaretal.com