German Apple Pancakes

We stayed over at our friend Prafulla’s house one weekend and awoke to this delicious aroma wafting from the kitchen. Cinnamon, apples….was that really apple pie for breakfast?? Instead we were greeted by an oversized and very fluffy pancake baked with apple slices and drizzled with Maple syrup. And while it was not apple pie, we werw not disappointed.

This delicious and yet, simple and quick but so special breakfast has become my go to and it was great to see both my dad and Nilesh enjoy it on this Father’s day weekend.

I highly recommend this. It comes together so quickly and you will be asking yourself why you want to make individual American pancakes when this one is so easy and quick!

Servings: 4

Prep time: 10 minutes. Cook time:20 minutes

Ingredients:

  • 2 large apples (honeycrisp or gala) – peeled or unpeeled, cored and thinly slices
  • 4 eggs
  • 3/4 cup flour (no need to sift)
  • 3/4 cup buttermilk (or regular milk)
  • 1/4 cup butter
  • 1/4 cup brown sugar (or regular)
  • A pinch of salt
  • 1 tsp cinnamon powder(or per taste)
  • For serving: Optional: Maple syrup to drizzle and confectioners sugar for dusting

Method

  • Heat the oven to 400 degrees Farenheit
  • Take two 9-inch round cake pans and grease evenly with butter
  • In a mixing bowl, beat the eggs, buttermilk, flour, salt, sugar, and half the cinnamon powder
  • Layer the apple slices on the bottom of each pan
  • Pour the mix into the two cake pans distributing evenly between the pans
  • Sprinkle remaining cinnamon powder over each pan
  • Put pans in the oven
  • Bake uncovered until puffed and golden brown about 20 – 22 minutes
  • Drizzle maple syrup and dust confectioners sugar
  • Serve!

Dragon Fruit Bowl

For those hot summer days, here’s something to cool you down.

Dragon fruit aka pitaya is a superfruit native to Central America. It is a fantastic source of fiber, magnesium and vitamin C. The perfect fruit to start the day energized or to refresh yourself at the end of a hot day.

Prep: 5 minutes        Servings: 4

Ingredients

  • 1 can (403ml) unsweetened  coconut  milk
  • 1 cup frozen dragon fruit
  • 1 banana
  • 1 cup frozen pineapple chunks
  • Sweetner of choice, as desired

Method

  • Pour coconut milk into the blender bowl
  • Add in the remaining ingredients
  • Blend 45 seconds
  • Pour into serving containers
  • Add in toppings of your choice like raspberries, almond slices, granola, banana slices, or pineapple chunks
  • Serve

Mango Chia Seed Pudding

If you love mango and tropical flavors, this chia pudding is for you. A combination of coconut milk, combined with chia seeds and mango pulp, makes for a delicious pudding that will energize you and fill you up. A great way to start the day or a pick-me-up during the day.

Servings: 2

Ingredients

  • 1 cup coconut milk (alternatively, almond or any other milk, or 1/2 cup coconut cream with 1/2 cup milk)
  • 1 cup unsweetened mango pulp
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 4 tablespoons chia seeds
  • Toppings: Mango cubes, pineapple, berries, almonds, granola

Method

  • In a large, lidded bowl, mix the mango pulp and almond milk. Stir
  • Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with mango chunks, pineapple, berries, granola, or nuts

Try these other chia seed pudding flavors:


Chocolate Chia Seed Pudding

This deliciously sinful, chocolate chia seed pudding is for when those chocolate cravings hit or if you want dessert for breakfast without feeling guilty. This calls for only 5 ingredients and you likely have them already.

Servings: 2

Ingredients

  • 1 cup almond milk (alternatively, any other milk)
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla essence
  • 4 tablespoons chia seeds
  • Toppings: Berries, almonds, granola

Method

  • In a large, lidded bowl, whisk in the cocoa powder into the almond milk, removing any clumps
  • Add in the chia seeds, vanilla essence and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with berries, granola, or nuts

Try these other chia seed pudding flavors:


Matcha Chia Seed Pudding

Sophie loves her matcha boba tea and was very happy when we made a matcha Chia seed pudding. Not only did the matcha powder give it it’s beautiful green color, the matcha flavor was elevated with the use of coconut cream. If you love matcha, this pudding is for you! It will energize you while filling you up.

Why Matcha? Did you know it’s full of antioxidants, can speed up metabolism, and lower bad cholesterol? And of course, chia seeds contain protein, fiber and the good-for-you kind of fat

Servings: 2

Ingredients

  • 1/2 cup coconut cream
  • 1/2 cup almond milk
  • 2 teaspoons matcha green tea powder
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 4 tablespoons chia seeds
  • Toppings: Berries, almonds, granola

Method

  • In a large, lidded bowl, whisk the matcha powder, coconut cream and almond milk, making sure no clumps remain
  • Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with granola, fruit or nuts

Try these other chia seed pudding flavors:


Chia seeds pudding

Something I always struggle with is what to eat as a snack or have ready for breakfast for the kids to grab quickly before school. This chia seed pudding fits the bill – it is a make-ahead, easy and yet healthy breakfast or snack option that is energizing and filling. It can be stored in the refrigerator for up to five days. And best of all, it is so good for you.

Chia seeds contain protein, fiber and the good-for-you kind of fat. Soak them in a liquid and you get this smooth, gelatinous pudding texture. Add a little sweetener, a topping of your choice like fruit or granola, and who can resist dessert, and a healthy one at that??!

I make this Chia seed pudding with simple ingredients. And then top it with granola (at time of eating) or layer it with fruit for a grab-when-you-need option. I have found that 1 tablespoon of chia seeds to 1/4 cup of milk is the ideal ratio.

Once you have this, it may soon be a go-to, so check out the links below to other chia-seed pudding options.

Servings: 2

Ingredients

  • 2 cups light coconut milk or almond milk (or cow’s milk)
  • 4 tablespoons chia seeds
  • 1/2 teaspoon vanilla essence
  • 1.5 tablespoon maple syrup (or sweetener of choice)

Toppings

  • Berries
  • Granola or chopped nuts
  • Chopped fresh mango or pineapple
  • Coconut flakes

Method

  • In a lidded container, pour in the milk. Stir in the chia seeds. Cover the container and shake well to combine. Wait for 2-3 minutes and then stir well with a spoon making sure to break any clumps
  • Add in the vanilla essence and maple syrup, and stir
  • Cover with a tight light and let set in fridge overnight or at least 2 hours
  • When serving, top with your favorite fruit, nuts or granola, and enjoy!

Other Chia Seed Pudding recipes:


Energy Protein bars

I can’t say enough good things about these bars. No syrups, artificial ingredients, or colors. Minimal, clean and good-for-you ingredients, and takes less than 10 minutes to pull together.

We have always been a physically active family and need snacks that are clean and healthy. This bar takes barely any time to make, is no-bake and is easy to take with you. They hold well in lunch-boxes, sports bags and school bags and easy for breakfast on the go.

I have 2 flavors of these and have included both. Less than 20 minutes for both and store them in the fridge for up to a week (that’s if they are not all eaten up before that!)

Ingredients for ChocoNut Bar

  • 1.5 cups Medjool pitted dates
  • 0.5 cup walnuts
  • 0.5 cup almonds
  • 3 tbsp chocolate chips (use vegan chips, if needed)
  • 1 tbsp.chocolate powder (use vegan, if needed)

Ingredients for Cashew Bars

  • 1.5 cups Medjool pitted dates
  • 1 cup cashews

Method for both bars

  • If the dates are dry, soak in warm water for 5 minutes and then drain the water
  • Make sure dates are pitted i.e. no seeds, prior to use
  • Add the nuts to a chopper or food processor. Chop fine.
  • Add dates and if making the ChocoNut bar, add the chocolate chips and chocolate powder
  • Grind all the ingredients together
  • It blends together within a minute or two.
  • Take out the mixture and lay it on a sheet of wax paper
  • Form into a rectangle shape using your hands or a knife to straighten the edges
  • Slice into squares
  • Store in the fridge or can also be eaten at room temperature


Blueberry pear smoothie

Smoothies are full of vitamins and minerals with a lot of flavor to jump-start your day. Not only is it nutrient-packed, it also keeps hunger pangs at bay, definitely a better alternative to snacking on calories. This fruit-only smoothie is a nice alternative to a green-smoothie, sweetened with a dash of honey!

Servings: 4

Ingredients:

  • 1.5 cups cold milk
  • 4 ice cubes
  • 1 cup Greek Yogurt
  • 1 tbsp honey (or sweetener of choice)
  • 2 cups sweet blueberries
  • 1 cup pear, seeded and chopped

Method:

Add ingredients to a blender in the order listed above. Blend, pour and enjoy!


Ginger, spinach and pear smoothie

How about a warming smoothie to get you through the winter?

Green smoothies are one of the best ways to start your morning. It’s nutrient dense and is an easy and quick way to get in a healthy meal, especially for those on-the-go. Get a good blender and mix in the right vegetables and fruits and your aversion to drinking a green smoothie will quickly dissipate. Spinach is low in calories, but high in folate, calcium, fiber and vitamins. It is rich in cancer-fighting antioxidants. Try this smoothie which couples spinach with ginger and pears. Pears support heart, brain and gut health and ginger has anti-cancer and anti-inflammation properties but also keeps the sore throat at bay.

Servings: 4

Ingredients:

  • 1 cup spinach
  • 2 ripe pears, diced
  • 1tbsp ginger, diced (or less if you are not a ginger fan)
  • 1 ripe banana
  • 4 pitted dates (I use this for sweetness)
  • 1/3 cup Greek yogurt
  • 2 cups milk
  • 1 scoop vanilla protein powder
  • 2 scoops flax

Method:

Blend all ingredients. And enjoy….this is a smoothie that can tide you through lunch.


Nana’s scrambled eggs – Bhurji

When we ask the kids if they want scrambled eggs, we have to be specific. Is it “milky-eggs” or “Indian-style”? The latter is how my mom made it for us – also known as bhurji in India. Scrambled eggs with tomatoes, onions and mushrooms, is an antioxidant filled start to the day!

Servings: 4 Time: 25 minutes

Ingredients:

  • 1 tbsp olive oil
  • 7 eggs
  • 1 medium red onion, diced fined
  • 1 cup Baby Bella mushrooms, diced finely
  • 1 cup tomatoes, chopped
  • 1 small green chili, de-seeded and chopped fine ( jalapeno works well)
  • 1/8th cup milk
  • 1/4 cup cilantro, chopped
  • Pepper, to taste (I use 1/2 tsp)
  • Salt, to taste

Method:

  • Heat oil in a pan. When oil is hot, add pinions and fry on medium flame for 2-3 minutes until onions are soft and translucent
  • Add mushrooms and chili, give it a stir and let it cook for 3-4 minutes
  • Add tomatoes and cook on medium-low flame for 3-4 minutes until tomatoes are soft
  • Break the eggs into the pan. Let cook for a minute and then scramble it with a spoon. If you like, you can beat the eggs before putting it into the pan
  • Add the milk, stir it into the eggs and turn flame to low. Cover and let it cook it for 5 minutes. Remove lid and stir
  • Add in the cilantro, salt and pepper. Stir. Continue to cook for 3-4 minutes until the liquid dries off depending on how dry you like it
  • Turn off flame
  • Serve hot with toast or chapatis and a dash of ketchup
Fry onions in pan until translucent and soft
Fry mushrooms and green chili
Fry the tomatoes
Fry the eggs and at the end, add cilantro
Cook till liquid dries up
Serve with a dash of ketchup on toast or with chapatis/tortillas