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Absolutely adore everything  related to

Absolutely adore everything related to

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year. 

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hopedplease know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?! 

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead! 


5 from 3 reviews

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Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I’m getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

Yield
7 (3-inch) pancakes
Prep time
16 Minutes
Cook time
14 Minutes

Ingredients:

For the Lemon-Garlic Aioli:
  • 1/2 cup (125 mL) soy-free vegan mayo
  • 1 large or 2 medium garlic cloves, grated on microplane
  • 1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)
For the pancakes:
  • 1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
  • 3 large garlic cloves, minced (1 heaping tablespoon)
  • 1/2 cup (42 g) grated peeled carrot (1/2 medium)*
  • 1/3 cup (47 g) finely chopped dill pickle (2 small)**
  • 1/2 cup (63 g) chickpea flour
  • 2 tablespoons (10 g) nutritional yeast
  • 1/2 cup (125 mL) water
  • Fine sea salt and pepper, to taste (I use 1/4 teaspoon)
For serving:
  • Sliced green onion, chopped dill pickle and fresh dill, aioli

Directions:

  1. For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
  2. For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
  3. Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you! 
  4. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
  5. When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
  6. To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
  7. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
  8. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven’t found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.

Tips:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you’re using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

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Anything  about    is really important

Anything about is really important

Your social media feeds are full of them: gorgeous, elaborate smoothies with 52 ingredients (15 of them sold only online) and a color-coordinated array of tastefully arranged toppings.

Pretty, yes. Practical? Not so much.

When you’re running out the door in the morning or barely able to lift your arms after a LIIFT4 Shoulders workout, making a complicated Shakeology smoothie just isn’t gonna happen.

That’s why you need these 8 Shakeology recipes with only five ingredients: They’re simple, delicious, dependable recipes, with ingredients that you probably already have in your fridge and pantry.

Shakeology Recipes With Only 5 Ingredients

1. Strawberry Oatmeal Breakfast Shakeology

This deliciously satisfying Strawberry Oatmeal Breakfast Shakeology takes your regular morning oatmeal and kicks it up a notch.

With fresh (or frozen) strawberries plus Strawberry Shakeology, this shake will definitely satisfy your berry craving and fill you up with superfood nutrition to boot!

Get the recipe.

2. Mocha Chip Latte Shakeology

This Mocha Chip Latte Shakeology recipe will make you swear off those coffeehouse lattes forever. This luscious shake is full of chocolatey, creamy goodness and 20 grams of protein! (Beat THAT, coffeehouse latte).

Get the recipe.

3. Chocolate Surprise Shakeology

If you’re a dues-paying member of the I Hate Vegetables Club, then we have a recipe for you.

The struggle is real for picky eaters, so we snuck in some spinach plus a delicious scoop of Chocolate Shakeology. Whether you love veggies or not, everyone can enjoy this velvety smoothie.

Get the recipe.

4. Creamy Tropical Shakeology

When you sip on this Creamy Tropical Shakeology, it’s not hard to imagine lying on a sandy beach somewhere hot.

But unlike the typical beach drink filled with sugar and other not-so-healthy ingredients, this tropical drink features banana, avocado, and Shakeology.

Get the recipe.

5 ingredient Shakeology recipes

5. Banberry Shakeology

There’s something so comforting and familiar about bananas + berries. The dependable duo is the base for all kinds of smoothie recipes, but sometimes you just need to let those two flavors shine.

This Banberry Shakeology recipe does just that, with a scoop of Strawberry Shakeology to add some superfood nutrition to your shake!

Get the recipe.

6. Dark Chocolate Sea Salt Shakeology

You can never, ever go wrong with dark chocolate.

And when you add some sea salt to balance out the sweetness, it’s perfection. This five-ingredient Dark Chocolate Sea Salt smoothie is an ideal way to savor that salty-sweet combination.

Get the recipe.

7. Sweet Creamy Coffee Shakeology

A huge cup of coffee is a delicious way to wake up in the morning, amirite?

But let’s face it — it’s not the most nutritious way to start your day. Here’s a better way to face the day: Try this Sweet Creamy Coffee Shakeology.

All you need are five ingredients, and in about 10 minutes, you’ll have the flavor of coffee plus the healthy nutrition of Shakeology in a glass.

Get the recipe.

8. Blueberry Yogurt Shakeology

Sometimes you feel like a smoothie with all the ingredients: berries! bananas! milk! chia seeds! honey! almond butter! avocado! kale!

The problem with all that deliciousness? The more ingredients you add to your smoothie, the easier it is to forget about proper portions.

The answer: A simple, delicious shake with just a handful of healthy ingredients, perfect if you’re short on time or you don’t feel like investing $25 in a single smoothie.

This Blueberry Yogurt Shakeology hits all the right notes — it has only five ingredients, it’s easy to make, and it’s healthy!

Get the recipe.

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Worlds best  super fan

Worlds best super fan

Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.

Some recipes are born from a love of making some of my recipes easier. I love to whip up a good quiche or frittata but sometimes I like to keep things simple (really simple). This baked egg dish is about as easy as it gets, once you get quick at dicing.

The Sweet Potatoes

Don’t throw this recipe out if you don’t like sweet potatoes. It’s really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.

During the winter months, try different varieties of squash. During the spring, roasted asparagus is a nice touch (but I’d skip the first roasting step- no one likes mushy asparagus). And finally, in summer, roasted sweet corn and peppers rounds out the year. You could also mix two recipes and use something along the lines of this sunchoke hash.

Alliums

There are a few items that you can tell I love, just by the amount I use them in recipes. Shallots are at the top of the list. Sure, they are can be more of a pain to prep but the flavor gets me every time. It’s the perfect mix of sweet and savory, all with a small hint of garlic.

Of course, you can go with something a bit more forward. Try a bit of minced garlic added in with the sweet potatoes. During the spring months, green garlic can also add a nice flavor (and a bit of color contrast!) Or, go with the solid stand-by of minced yellow onion.

Vegan (a complete overhaul)

For almost every recipe I give, I can almost always turn it vegan. That is, however, a bit harder when baked eggs are the star of the show. I’d say if you’re bent on doing something similar, roast the sweet potatoes and turn it into a tofu scramble. Not the same but still delicious.

Spicy Baked Eggs

Finally, switch up the herbs. I’ve made this with a bit more savory elements and it’s delicious. Coat the sweet potatoes in a bit of curry powder, berbere spice, or a simple mix of cumin/coriander. It takes a bit of reworking the herbs but the end egg bake is delicious.

Overhead photo of roasted sweet potatoes and baked eggs, topped with rosemary and goat cheese.

[tasty-recipe id=”32868″] continue reading

The post Roasted Sweet Potato Baked Eggs appeared first on Naturally..

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Worlds biggest  fan

Worlds biggest fan

Embarrassingly easy hot honey salmon, coming right up.

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

Seriously, hot honey salmon is making its weeknight rounds over here. This is a way to get even a non-salmon lover INTO it.

Read: Eddie. He doesn’t love salmon and I adore it. I could probably eat it two or three nights a week.

Our obsession with hot honey started a few years ago. Hot honey pineapple wedges, anyone?

Oh my gosh.

And these hot honey sweet potatoes are an absolute dream. I first made them for a friendsgiving (wanting things to be a little different, but the same… you know!) and we’ve been dying over them ever since.

After that, I put hot honey on pizza and things just went up from there.

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

I’m not an overly spicy person. I mean, I don’t LOVE the heat. Eddie likes lots of heat and I like very mild heat.

The hot honey is perfect for me once the peppers and seeds are removed. If you like things hotter, keep the peppers and the seeds in. If you are afraid of the heat to begin with, you can remove the seeds from the peppers and just add the chopped pepper itself to the honey, then remove it.

So many ways to make hot honey!

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

Also, if you like things really hot, teach me your ways!

Don’t you feel like it ruins your taste buds?

And ruins the taste of foods?

And overall kills your mouth?

Hurts your… everything?

I would love to learn to eat spicier foods and enjoy them. Right now, I tend to get a heat level of 1 in a thai restaurant. Eddie gets a 10!

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

This hot honey salmon also slightly reminds me of my toasted sesame ginger salmon from ages ago. It’s one of the most popular recipes on the blog and something we make often. I’m always looking for other ways to spice up salmon because this recipe is tops and one that Eddie will devour.

The hot honey salmon here is one of the recipes we made a few weeks ago that inspired me to start side dish Sundays. Plain white or brown rice compliments this nicely because the salmon has a ton of flavor. I love the parmesan roasted broccoli with it too! It goes with so many different things.

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

My personal favorite thing to do the next day is making a huge salmon salad. I love a good salmon salad, so a hot honey salmon salad? Um hello! All that flakey, buttery fish makes for the perfect bite with every forkful.

For day-after leftovers, add this on top of some butter lettuce, cherry tomatoes, cucumbers, dried cherries, sliced almonds, feta, and a sprinkle of salt and pepper. After that, spritz it with some more lemon or use your favorite vinaigrette. It’s the most satisfying bowl.

Makes you feel oh-so good too!

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

Hot Honey Salmon

Hot Honey Roasted Salmon

This hot honey salmon is flakey and buttery with a hint of heat and a spritz of lemon. It’s an easy weeknight meal and is delicious on salads for lunch!

  • 1/2  cup  honey
  • 1  jalapeño pepper thinly sliced
  • 1 2 pound salmon filet
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 lemon, (thinly sliced)
  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.
  3. Place your salmon filet on the foil and sprinkle it with salt, pepper and garlic powder. Spoon a few tablespoons of the honey on top of the salmon and place the lemon slices on top. Roast for 15 to 20 minute, or until the salmon flakes easily with a fork.
  4. Before serving, drizzle a bit more honey on the salmon and add the peppers if you wish. Serve with an extra spritz of lemon.

This hot honey salmon is flakey and buttery with a hint of heat and a sprtiz of lemon. It's an easy weeknight meal and is delicious on salads for lunch! I howsweeteats.com #hothoney #salmon

I kind of maybe want to put it in a taco too.

The post Hot Honey Roasted Salmon. appeared first on How Sweet Eats.

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IMO anything about  are fantastic

IMO anything about are fantastic

Can you even believe that green color?!  And I swear I haven’t cranked up the saturation in Photoshop.  It’s really that pretty!

Rigatoni with Easy Kale Sauce

Bold in color and flavor, this Rigatoni with Easy Kale Sauce is like my favorite kale salad i pasta-form.  You start with a pound of kale quickly blanched in the same pot you cook the rigatoni in.  Then, the tender kale is blended up with spicy garlic oil, lemon zest, lemon juice, and some pasta cooking liquid.  You finish by tossing al dente rigatoni with the vibrant green sauce and grated Parmesan cheese.

Each bite is punchy and bright with a note of golden garlic in the background.  This is seriously one of the easiest and tastiest ways to down a full pound of kale.  Continue reading for the recipe.

Continue reading: Rigatoni with Easy Kale Sauce

The post Rigatoni with Easy Kale Sauce appeared first on Kitchen Konfidence.

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I always adore  anything  related to

I always adore anything related to

Enjoy a comforting bowl of Mexican Chicken Soup seasoned with chili, cumin and smoked paprika and filled with chicken, beans and vegetables. Warm flavors that hit the spot. This soup recipe is made in the Instant Pot for an easy, hands-off dinner – or for make ahead meals.

white bowl with mexican chicken soup topped with diced avocado placed on a red and blue napkin with a whole avocado in the background

MEXICAN CHICKEN SOUP

We had a cold snap this weekend (nothing compared to everywhere outside of Florida) and with the colder weather I knew I was making soup on Sunday. Let’s be real though, I like to make soup almost every week no matter the weather or season. I also love making soup in my Instant Pot – it has been a game changer as far as hands-off cooking goes. I put the ingredients in, set the cook time and walk away to do the things I need to do. Next thing you know, dinner is ready.

I’m really starting to believe in the Instant Pot Magic I’ve been hearing so much about.

I love a good chicken and vegetable soup and this time around I was craving Mexican spices so I made this quick and easy Mexican Chicken Soup recipe in the Instant Pot based on mostly pantry ingredients with a few staple veggies I always have in the fridge. The best part is I’ll be having leftovers all week for lunch.

(more…)

The post Instant Pot Mexican Chicken Soup appeared first on Aggie's Kitchen.

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