Summer Eats, (Slightly!) Slimmed-Down

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:

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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 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.
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.

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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 Yogurt, Garlic, Dill, 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.

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