Summer Eats, (Slightly!) Slimmed-Down

I say “slightly” because some of the ingredients featured in these recipes aren’t as — errrhealthy as they could be. For example, Brioche is used rather than a more nutritious whole wheat alternative.

But, hey…Sometimes you just gotta have those comfort carbs!

(Alright. I confess: my eating habits are, in fact, subject to slip-ups. You caught me. I’m human, too!)

Anywho, since May is underway, classic warm weather favorites are making their seasonal debut, and in my kitchen, I can’t resist showcasing those fresh ‘n airy flavors all day long — from breakfast to dinner!

Whether you crave “brekky” in bed or a poolside cookout this weekend, here’s what I’ve got in the works to tickle your summertime taste buds:


First, on the menu…Who’s up for brunchin’ it?!

AVOCADO & ALMOND BUTTER PROTEIN PANCAKES

Ingredients:

1/2 Hass Avocado

1 c. Whole Wheat Flour

1 Egg (omit if Vegan)

3 tbsp. Water

1 tbsp. Agave Nectar

1 tbsp. Almond Butter

1 tbsp. Whole Grain Oats

Preparation:

  1. Peel and core the halved Avocado, then transfer it into a small mixing bowl and mash until smooth, as though you’re making guacamole.
  2. Add the FlourOats, Water, Egg (unless, of course, you’re vegan!), Agave Nectar and Oats into the mixing bowl, then combine all the ingredients together thoroughly.
  3. Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
  4. Spoon the desired amounts of Batter into the skillet, then cook evenly on both sides, about 2-3 minutes each.
  5. Transfer the Pancakes onto a plate and allow them to cool slightly, then top each pancake with a dollop of Almond Butter.

avocado pancakes


And, now for round two…Did someone say din-din?!

TANGY CUCUMBER, LEMON & DILL SALMON BURGERS

Ingredients:

1 Skinless Salmon Fillet

2-3 Cucumber Slices

2 slices Brioche (I used St. Pierre)

1 Garlic Clove

1 tbsp. Lemon Juice

2 tsp. Lemon Zest

1 tsp. Dried Dill Weed

2 tbsp. Feta (sub. for Cashew Cream if vegan)

1/4 c. Plain Greek Yogurt (check out this non-dairy guide if vegan)

Preparation:

  1. Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
  2. Place the Salmon in the skillet and saute evenly on both sides until the fish is cooked thoroughly, about 5-7 minutes each.
  3. While the fish is cooking, whisk the YogurtGarlicDill, Lemon Juice and Lemon Zest together in a small bowl, then set aside temporarily.
  4. Place the Brioche slices in a toaster until they turn golden-brown and crispy, then transfer them onto a plate.
  5. Spread a thin layer of the Yogurt Sauce on each Brioche slice and place the Salmon on one of the slices.
  6. Garnish with the Cucumber slices and crumbled Feta (or cashew cream), then place the remaining Brioche slice on top.
  7. Serve this Salmon Burger alongside a tropical fruit medley — such as Mango, Kiwi and Avocado.

salmon burger

(In other news: it just occurred to me that I might be suffering from an Avo-Addiction.)

Sunday Brunch. Veganized.

This morning, I killed it at Sunday brunch. I mean, my ordering skills were top-notch. I outdid myself in the must-try-the-strangest-sounding-thing-on-the-menu department. (Just a little game I play with myself. No biggie).

I was feeling leafy-green today. And, as such, this Vegan Tempeh Scramble struck my fancy.

OH. EM. GEEEEE!

I barely restrained myself from licking the plate clean. Yep…it was that good. Definitely worth recreating the recipe, which is exactly what I’ve done here. The restaurant scramble was made with russet potatoes, but I substituted sweet potatoes (’cause I just like them better). I’m also not entirely sure what marinade was used for the tempeh, so I created my own.

From my kitchen to yours, hope you enjoy!

Sidenote: For anyone, who lives in the Sarasota area of Southwest Florida, check out Shore Diner. Seriously. You need to go.

Vegan Tempeh Scramble (yields 2 servings)

vegan tempeh scramble   

  • Ingredients:
  1. 1 clove Garlic
  2. 1/4 cup Coconut Milk
  3. 2 tbsp. Rice Wine Vinegar
  4. 4 tbsp. Extra Virgin Olive Oil
  5. 4 oz. package Tempeh (vegan)
  6. 6 oz. package Spinach (chopped)
  7. 1 1/2 cup Mushrooms (diced)
  8. 5 Asparagus Stalks (chopped)
  9. 2 Sweet Potatoes (peeled & cubed)
  10. 1 cup Shredded Daiya Cheddar (vegan)
  11. 2 tbsp. Rice Bran (gluten-free)
  • Preparation:
  1. In a small mixing bowl, whisk together the coconut milk and rice wine vinegar until thoroughly combined.
  2. Slice the tempeh block into thin strips, then lightly brush each strip with the coconut milk and rice wine vinegar.
  3. Set aside and allow the tempeh strips to marinate in this mixture for approximately 10-15 minutes.
  4. Preheat the garlic and 2 tbsp. olive oil in a skillet on a medium stove-top setting for approximately 2 minutes.
  5. Add the spinach, sweet potatoes, mushrooms and asparagus, then saute the vegetables until softened.
  6. Reduce the setting to low-heat, stirring the veggies occasionally for approximately 10 minutes.
  7. In another skillet, preheat the remaining 2 tbsp. olive oil on a medium setting and add the tempeh strips.
  8. Saute the tempeh, alternately flipping each strip, until the texture is crispy and the outside golden-brown.
  9. Transfer the tempeh to the veggie skillet, then add the Daiya cheddar and stir until the cheese has melted.
  10. Remove the skillet from the stove-top burner, then sprinkle the rice bran on top immediately before serving.
  • Serving Suggestion:

Although I ate it for breakfast, this dish would be hearty, substantial and satisfying for either lunch or dinner, as well. Serve up a generous portion, alongside some whole grain toast points (I recommend Ezekiel 4:9 Sprouted Whole Grain Bread) for a healthy, well-balanced and unbelievably tasty meal!

Greet the Day With Wholesome Protein Power

Earlier today, my sister and I indulged in the obligatory Sunday brunch at a cozy homestyle cafe. But instead of the infamous grease-fried bacon, buttermilk pancakes bigger than your head, and other coronary bypasses served at a typical breakfast joint, this restaurant offered a tantalizing (and cheap!) array of healthy menu options…all of which were calling my name. Finally, I settled on a protein wrap and proceeded to lick my plate clean. In fact, I enjoyed it so immensely that I’ve decided to replicate the recipe.

This is one breakfast you’ll definitely consider a morning staple.


Ingredients:

  • 1 10″ whole wheat tortilla
  • 1/4 cup egg whites (beaten)
  • 1/4 cup spinach leaves (chopped)
  • 1/4 cup mushrooms (chopped)
  • 1/4 cup tomatoes (diced)
  • 1/2 avocado (mashed)
  • 1 clove garlic (minced)
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. low-fat shredded cheddar*

*if your dietary needs exclude dairy, then substitute vegan “cheese

Preparation:

  1. Heat 1 tbsp. of olive oil in a small skillet, then add the beaten egg whites.
  2. Turn the stove-top burner up to medium and scramble the egg whites until the consistency is fluffy.
  3. Heat the remaining tbsp. of olive oil in another skillet, then add the garlic and veggies.
  4. Turn the stove-top burner down to low and simmer the veggies, stirring occasionally.
  5. Scoop the scrambled egg whites into the center of the open-faced tortilla, then spread to the outer edges.
  6. Spread the veggie mixture over the eggs and top with the mashed avocado.
  7. Sprinkle the shredded cheddar (or vegan substitute) over the avocado.
  8. Fold in the edges of the tortilla and roll it tightly (like a burrito), then cut in half before serving.

Serving Suggestion:

Garnish this breakfast wrap with a dollop of Publix Greenwise organic salsa and a few avocado slices fanned out on the plate.

Image   

Here’s what the final product should look like. Tempting, huh?!