Fuel your morning with one of these make-ahead breakfast kebabs and you’re sure to get your day off to a sunny start. Kiwis, raspberries, and oranges provide a good dose of immune-boosting vitamin C, while the oats and chia provide fibre, which may help us feel full until lunchtime. For breakfast on the go, skip the dipping sauce.
Customize your oatmeal bites by substituting cranberries for any dried fruit you have on hand. Dried apricots, blueberries, strawberries, mango, or golden raisins all work well.
Per serving:
To make sauce, combine all ingredients in blender. For a smooth sauce, strain through a fine-mesh sieve and discard seeds. Refrigerate until ready to serve.
To make kebabs, roughly chop cranberries before placing in small bowl along with orange zest and juice. Toss to combine and set aside for 5 minutes.
In large bowl, stir together oats, seeds, cinnamon, and cranberry mixture with wooden spoon. Add nut butter, syrup, and vanilla. Stir until mixture is well combined and sticks together when pinched between your fingers. With wet hands, roll tablespoons of mixture into balls; you should get 16 in total. Set aside.
To assemble kebabs, alternate threading 2 oatmeal balls and several pieces of kiwi, raspberries, and oranges onto 8 - 8 in (20 cm) wooden skewers. Serve with Raspberry Coconut Sauce for dipping.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.