Time to take sugary boxed cereals off your morning kitchen playlist; instead, rise and dine on this fetching bowl of good nutrition. The beet purée is deliciously sweet and pairs perfectly with velvety Greek yogurt and crunchy skillet muesli.
Roasting beets in the oven heightens their natural sweetness, making it an ideal way to prepare them for this purée. Alternatively, however, you can place beets in a steamer basket set over 2 in (5 cm) of water and steam until fork tender, about 15 to 20 minutes.
Per serving:
Preheat oven to 400 F (200 C). Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp (30 mL) honey, mint (if using), ginger, 1/2 tsp (2 mL) cinnamon, and salt; blend until smooth. Chill mixture until needed.
To make muesli, heat coconut oil and 1 Tbsp (15 mL) honey in skillet over medium heat until liquefied. Add rolled oats or quinoa flakes, pumpkin seeds, cranberries, 1/2 tsp (2 mL) cinnamon, and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently. Spread mixture on baking sheet or cutting board to cool.
To serve, place about 1/2 cup (125 mL) yogurt in each serving bowl and stir in some beet pureu0301e. Top with muesli mixture and cacao nibs if desired.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.