While we are all confined to our safe spaces, we have a lot more time on our hands to prioritize all aspects of our wellbeing. Spending our time doing things that better our body and mind not only keeps us healthy and strong, but it also is a great way to keep your spirits high. We’re making breakfast, lunch, and dinner the highlights of our day with these three healthy and easy-to-make recipes! Here’s to staying positive, staying nourished, and above all…staying strong.
Banana Oat Pancakes
1/2 cup Almond Milk unsweetened
1 Egg White
2 Tablespoons 100% Real Maple Syrup
1 1/2 cups Rolled Oats (I use Gluten-Free)
2 teaspoons Baking Powder
1/4 – 1/2 teaspoon Salt
1 teaspoon Vanilla optional
Real Maple Syrup
Fresh Banana Slices
- In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional), rolled oats, baking powder and salt.
- Blend until smooth.
- Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil or butter in skillet. Pour pancake batter into skillet in round circles.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Drizzle with real maple syrup and toppings of choice.
Mashed Avocado Chick Pea Sandwich
1 perfectly ripe avocado
1 tablespoon olive oil
½ cup cooked chickpeas
2 scallions, finely slided
¼ teaspoon kosher salt
Pepper to taste
Pinch cayenne or chili flakes ( optional)
Light squeeze of lemon juice and perhaps a little zest
2 pieces of whole grain bread ( or make 2 smaller sandwiches with the filling)
Optional Additions – sprouts, radish,grated carrots, cucumber, fresh herbs like cilantro, basil, dill, Italian parsley.
- Place avocado and oil in a bowl and mash with a fork until relatively smooth. Add chickpeas and mash with fork. Stir in scallions, salt, pepper, cayenne and lemon juice to taste. Add optional herbs.
- Pile on a piece of whole grain bread, top with sprouts and the other slice. Cut in half, and perhaps share… this makes a hearty sandwich!
Honey Soy Grilled Salmon with Edamame
1/4 cup packed cilantro leaves
2 teaspoons vegetable oil
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1/4 teaspoon black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, optional garnish
- Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
- Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
- Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
- Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.