I say “slightly” because some of the ingredients featured in these recipes aren’t as — errr — healthy 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:
- Peel and core the halved Avocado, then transfer it into a small mixing bowl and mash until smooth, as though you’re making guacamole.
- Add the Flour, Oats, Water, Egg (unless, of course, you’re vegan!), Agave Nectar and Oats into the mixing bowl, then combine all the ingredients together thoroughly.
- Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
- Spoon the desired amounts of Batter into the skillet, then cook evenly on both sides, about 2-3 minutes each.
- Transfer the Pancakes onto a plate and allow them to cool slightly, then top each pancake with a dollop of Almond Butter.
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:
- Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
- Place the Salmon in the skillet and saute evenly on both sides until the fish is cooked thoroughly, about 5-7 minutes each.
- While the fish is cooking, whisk the Yogurt, Garlic, Dill, Lemon Juice and Lemon Zest together in a small bowl, then set aside temporarily.
- Place the Brioche slices in a toaster until they turn golden-brown and crispy, then transfer them onto a plate.
- Spread a thin layer of the Yogurt Sauce on each Brioche slice and place the Salmon on one of the slices.
- Garnish with the Cucumber slices and crumbled Feta (or cashew cream), then place the remaining Brioche slice on top.
- Serve this Salmon Burger alongside a tropical fruit medley — such as Mango, Kiwi and Avocado.
(In other news: it just occurred to me that I might be suffering from an Avo-Addiction.)