It’s always a good idea to slip leafy greens into any meal for a nutritious boost. And you’ll be amazed how spring spinach can be sneaked into these Instagram-ready pancakes without making them taste like a salad. Banana offsets the earthy notes of spinach with natural sweetness, lemon zest infuses the flapjacks with citrusy zing, and almond flour provides nutty tasting notes. Top with berries and a drizzle of maple syrup. The batter can be prepared the night before and may also be used in a waffle iron.
Extra prepared and cooled pancakes can be frozen in a single layer on a parchment paper-lined baking sheet. To reheat, stack frozen pancakes on a plate and microwave for 90 seconds, or until heated through. Or warm them using a toaster oven or even a push-down toaster.
In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
Heat greased skillet over medium heat. Pour 1/4 cup (60 mL) batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more. Place prepared pancakes on metal rack and keep warm in 200 F (100 C) oven while you prepare remaining batter.
This recipe is part of the Keen on Green collection.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Red vegetables and fruits are rich in lycopene. This plant nutrient is a potent antioxidant that also happens to provide foods such as tomatoes, watermelon, red peppers, and grapefruit with their characteristic colours. Lycopene has been linked to a range of health benefits including promoting optimal heart health and potentially preventing or slowing down certain types of cancers. Time saver You can cut your prep time for this recipe by using jarred fire-roasted red peppers instead of making your own and 3 cups (750 mL) jarred marinara sauce.