Grab a spoon (yes, a spoon!) and dig into this vibrant and refreshing smoothie bowl. It’s your answer to the 10-minute breakfast and getting in a veggie serving before noon. You can blend in either a raw or cooked beet, with the latter being a better option if you’re using a blender without much horsepower. Granola or muesli is another topping option.
1/4 cup (60 mL) milk or milk alternative of choice
1/2 cup (125 mL) cottage cheese or vegan cottage cheese alternative
1 small red beetroot, peeled and chopped
3 mint leaves (optional) 2 Tbsp (30 mL) ground flaxseed 1 tsp (5 mL) orange zest
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) frozen strawberries
1/2 frozen banana, chopped
1 Tbsp (15 mL) coconut chips 2 Tbsp (30 mL) chopped walnuts
1 Tbsp (15 mL) dark chocolate chips (optional)
1 tsp (5 mL) maple syrup
Into high-speed blender container, place milk, cottage cheese, beet, mint (if using), flaxseed, orange zest, cinnamon, strawberries, and banana, and blend until smooth and thick. Pour into serving bowl and top with coconut chips, walnuts, and chocolate chips (if using). Drizzle on maple syrup. Tip: Bowl prep
To keep your thick smoothie from turning into smoothie soup, serve it in a cold bowl. Place your serving bowl in the freezer for 30 minutes or longer before making a smoothie. Also, go for a bowl that’s deeper than it is wide. The smaller surface area means slower melting.
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!