The matcha green tea powder adds an extra boost
of antioxidants to this feather-light and lemony cake.
1 cup (250 mL) whole wheat pastry flour
1 Tbsp (15 mL) matcha green tea powder
1/2 tsp (2 mL) salt
12 large egg whites, at room temperature*
1 tsp (5 mL) cream of tartar
3/4 cup (180 mL) liquid honey
1 tsp (5 mL) vanilla extract
2 Tbsp (30 mL) lemon zest
2 Tbsp (30 mL) lemon juice
*Egg yolks can be frozen and then thawed in the summer to make a sumptuous ice cream!
Preheat oven to 325 F (160 C).
Sift together flour, matcha powder, and salt into bowl. Set aside.
In bowl of stand mixer or with hand mixer, whisk egg whites at medium speed until foamy. Add cream of tartar and continue to whisk until soft peaks form. Gradually add honey, raise speed to medium-high, and whisk until stiff peaks form. Whisk in vanilla extract, lemon zest, and lemon juice.
Sift flour mixture over egg white mixture, about 1/4 cup (60 mL) at a time, and gently fold in using rubber spatula until incorporated. Pour into ungreased 10 in (25 cm) two-piece, angel food cake pan and smooth top with the back of a spatula. Bake until golden brown and top of cake springs back when touched, about 40 to 45 minutes.
Invert cake pan immediately, placing tube opening over neck of a bottle or metal funnel to suspend it above the countertop. Cool completely. Loosen cake from sides of pan by running a long, narrow spatula around cake. Remove cake from base and centre core using skewer or thin knife and place on serving plate.
Slice and serve with berries and dollop of Greek yogourt, if desired.
Each serving contains: 139 calories; 5 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 30 g carbohydrates; 1 g fibre; 183 mg sodium
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!