Even though we’re at the end of summer that doesn’t mean it’s time to go back to old habits. Even a bbq sides can be healthy! Here’s a great way to make a pasta salad sans the fatty mayo dressing. I also like using quinoa pasta, because it doesn’t leave me feeling heavy and bloated since it’s gluten free. Cheers to a great Labor Day!

RECIPE:

Serves 4-6

1 whole roasted organic chicken – shredded
1 cup fusilli quinoa pasta – cooked
1 bunch asparagus – roasted
¼ cup shredded carrot
2 cups slaw mix (shredded red & green cabbage)
½ cup cherry tomatoes
½ lemon – zested
1 avocado – small dice
S&P
Dressing:
1 tbsp wholegrain mustard
½ lemon – juiced
¼ cup olive oil

DIRECTIONS:

Whisk mustard and lemon whilst adding oil to incorporate. Add drizzle of cold water if too thick at end of whisking. Add crushed black pepper.

To Assemble: add all salad ingredients together in a large mixing bowl and drizzle vinaigrette in to coat. Toss gently.
Taste and season with S&P.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

I was back in Austin recently visiting d’in-laws where I always love to get my Texas grub fix. I’ve eaten some interesting things like antelope carpaccio and buffalo but my latest culinary adventure…braised tongue in a bun. We went for a beer after dinner across from the restaurant where I spotted what was not so much a food truck but a food trailer. Now, I’m always one to grab a bite even after having just grabbed a bite so I headed over to take a gander and see what they were cookin’ up. They had all sorts of quick bites and to be honest I can’t quite remember what else they had because my eyes went straight for the tongue…literally. Now, tongue is part of the offal family which includes all the innerds of animals which most people don’t generally eat. Cooking offal is becoming more mainstream these days and if you haven’t ever had any you should really give it a go. I would love to tell you about my culinary experience but

to be honest I can’t remember except it was tender, meaty and damn tasty.
Anyway there isn’t much else to say. Try it!

This is a play on the classic soup & sandwich lunch special. The problem I find with most packaged deli meats is that they’re full of sodium and fillers so I decided to use a real turkey breast. Turkey breast is pretty easy to cook and really fast (around 3-5 minutes fast, I kid you not). This light seasonal version of soup & sand is perfect on a hot day so while we still have them left, get on it!

RECIPE:

Serves 2

2 ripe avocados
1/2 jalapeno – small dice
2 tbsp fresh mint – chopped
1/2 a lime, zest only + a squeeze of juice
6 ice cubes
S&P

2 x 4 oz turkey breast slices – cooked
green leaf lettuce (will be playing the part of bread today)
sliced tomato (heirlooms if you got ‘em)

DIRECTIONS:

Scoop the avocado pulp into a food processor along with the jalapeno, mint, zest and ice. Blend until pureed. Taste and season with S&P and a squeeze of lime juice.
Refrigerate until needed. Store in an air tight container and it should keep in the fridge for a couple days before turning brown.

NOTE: I added in some leftover cooked quinoa a couple days later and it added great texture. (Omit for all you Paleo-heads.)

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

As you may know, we love hummus for snacking. We’ve made all different kinds of it over the past year including homemade regular hummus, parsley, dill, roasted sweet pepper, and artichoke, goat’s cheese & basil hummus so you’d think I’d be content with this selection. But we’ve got another bbq holiday coming up (Labour Day) so I figured why not try some more concoctions, after all I am the healthy snackman.

NOTE: You’ll notice I’ve made specific mention of using Eden Organic canned beans in these recipes. Eden Foods is the ONLY brand that lines their beans with bisphenol A Free cans, which means you are not consuming BPA’s (a good thing!). Eden Foods is also involved in the Non-GMO Project, which is yet another excellent reason to buy this brand.

GRILLED EGGPLANT HUMMUS

Eggplants are gorgeous right now at my farmers’ market so this is spot on seasonal cooking.

RECIPE:
1 cup canned (Eden Organic) garbanzo beans – drained
3 Japanese eggplants or thin Italian eggplants– sliced lengthwise
1 tbsp fresh mint
1 tbsp fresh lemon zest
¼ cup extra virgin olive oil
Good squeeze of lemon juice

DIRECTIONS:
Begin by grilling the eggplant. Slice the eggplants into half inch slices lengthwise. Lay all the raw slices on a cooling rack and sprinkle with salt on both sides. This technique is used to extract some moisture from the eggplants and make them less bitter when cooking. Let them sit 15 minutes. Using a kitchen towel, pat them dry.

Preheat grill pan on medium for 1 minute. Once hot, drizzle pan with olive oil and grill eggplants for 4 minutes each side until golden. Let cool then process in food processor until slightly chunky. Remove from food processor until ready to use.

When ready, put beans, mint and lemon zest in a food processor and blitz for 30 seconds. Add grilled eggplant and lemon juice and continue to blend. With machine running add in oil in a steady stream. Once all the olive oil has been added, taste and season with S&P.

SUNDRIED TOMATO & ARTICHOKE HUMMUS
Yields 2 cups

RECIPE:
1 x 15 oz can (Eden Organic) garbanzo beans – drained
½ cup sundried tomatoes
½ cup marinated baby artichokes
½ cup fresh basil
2 tbsp of the sundried tomato oil
2 tbsp of the artichoke oil
1 tsp salt
¼ tsp white pepper
1-2 tbsp cold water (or more for desired consistency)

DIRECTIONS:
Put everything except the water & oil in a food processor and blend. Puree, adding the oil then the water gradually to create a smooth consistency.

TIP: When adding in water, start with one tbsp. Taste and if too thick, add in more. You can always make the consistency smoother but once you’ve made too smooth it’s hard to make thicker.
Taste and add additional seasoning if required.

BLACK BEAN HUMMUS
Yields 1½ cups

RECIPE:
1 x 15 oz can (Eden Organic) black beans – drained
½ cup cilantro – roughly chopped
2 tsp fresh lime juice
1 tsp ground cumin
½ a fresh jalapeno – seeded (or more if you like more kick)
¾ tsp salt
½ tsp pepper
½ lime zested
2 tbsp cold water
2 tbsp olive oil

DIRECTIONS:
Pop all ingredients in food processor except water & oil. Puree, gradually adding in the oil then the water until smooth. Taste and add additional seasoning if preferred.

Could it get any easier? If you’re feeling more ambitious try making your own pita from scratch!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

There’s nothing better on a hot summer’s day, if you actually get hot day’s in summer, than something light, fresh and bursting with flavour. That was very poetic of me, wasn’t it?  This recipe is super easy and works really well on a buffet if you have peeps comin’ around.

Enjoy guys.

RECIPE:

Serves 4

2 lbs wild Pacific salmon

2 cups freshly squeezed orange juice
¼ cup low-sodium tamari (soy sauce)
2 tbsp fresh ginger – chopped

2 blood oranges – cut into segments
1 navel orange – cut into segments
1 cup red pepper – julienned (matchstick size strips)
1 cup red onion – sliced thinly
2 tbsp fresh cilantro – chopped
1 tsp toasted sesame oil

DIRECTIONS:

Mix OJ, tamari and ginger in mixing bowl and marinade salmon for up to 2 hrs in the fridge. Remove 30 minutes before cooking to let return to room temp.

Meanwhile using a small sharp knife, cut the peel and the white pith away from the orange. Hold the peeled orange over a small bowl and cut in between the membranes to release the orange segments into the bowl. Once all the segments are released squeeze any remaining juice from the oranges.

In separate medium mixing bowl, combine the red pepper, onion, orange segments, cilantro, sesame oil and pinch salt together. This can be prepared at least 1 hour ahead.

Preheat oven to 400F.

Lay marinated salmon on foiled oven tray and roast in oven for, approx 20 minutes or until opaque in color and firm to touch.
To serve, layer orange pepper mixture over salmon.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

If there was ever a breakfast of champions, this is it. Simple, healthy and most importantly delicious. The photo says it all.

RECIPE:
Serves 2

2 organic egg whites
2 organic whole eggs
pinch salt n pepper
Olive oil spray

2 cups baby spinach – sautéed for 1 minute until wilted with 1 tbsp olive oil on medium heat.
6 oz cherry tomatoes – sautéed for 3-4 minutes with 1 tbsp olive oil on medium heat to soften.
1 oz goats cheese (omit if Paleo)

DIRECTIONS:
Preheat non stick omelette pan on medium low for 30 seconds.
Whisk the eggs together and season. Place the sautéed spinach and cherry tomatoes on a plate while making the crepe.

Spray the preheated pan with the olive oil. Ladle just enough egg mixture to coat the bottom of the pan. Using the handle swirl the egg around in the pan to from a thin crepe like pancake.
Cook for 1 minute. Using a rubber heat resistant spatula run the spatula around the outside of the crepe as it cooks to loosen. Gently use the spatula to lift the crepe up and flip in over. Immediately remove pan from the heat and place warm sauté spinach, sautéed cherry tomatoes and sprinkle of goats cheese in the center. Roll one side of the crepe over the filling. Place the spatula under the crepe and tilt the pan over the plate thus rolling the crepe over and onto the plate.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

If any of you are regular farmers’ market people you’ll know that the berries right now are incredible. Because they’re in peak season berries are perfectly sweet so you don’t need to add much, if any sugar or in this case honey. That said, if you were ever going to make a berry dessert the time is now. I’m a huge crumble and ice cream fan so this is right up my alley.

Serves 4

RECIPE:
2 cups organic blackberries – washed
2 cups organic raspberries -washed
3 cups organic blueberries
1 tsp organic honey/agave
1/4 tsp vanilla essence

Crumble Topping:
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

DIRECTIONS:
Preheat oven to 350°F.

Place all the berries in a saucepan with honey, essence and 2 tbsp water. Simmer on low heat for 5-6 minutes until beginning to soften but still keeping shape. Taste for sweetness.

Meanwhile in a large bowl add flour, oatmeal, cinnamon and sugar and mix thoroughly. Begin to add the butter and (with clean hands) start rubbing the butter into the flour by rubbing the butter and flour between your thumbs and fingers creating almost a breadcrumb look. It should take 3-4 minutes to achieve desired consistency.
You’ll have some extra but just put it in a container and keep it covered in the fridge until next time. It’ll hold for 2-3 weeks.

To assemble simply spoon some berries in each ramekin and sprinkle the crumble topping on top. Pop in d’oven for 2o minutes or so until the berries start to bubble and the crumble browns.

Serve with some fresh berries and the obligatory scoop of ice cream.
If you need some help figuring out which ice cream is a better choice here’s what I came up with.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Pork…the other white meat. You either love or hate it but it’s really one of the most versatile meats out there. Like the other white meat pork absorbs flavour really well. The only thing to worry about is trying not to over cook it which also goes for the other white meat. Because this cut of pork is super lean it’s protein packed and a great low fat choice in the meat dept. You’ll like how quick n easy this is.

Have a great one!

Serves 2

RECIPE:
2 x 8oz pork chops (on the bone)
1 tsp Chinese 5 spice
drizzle agave or honey
1/4 tsp sesame oil
1/4 tsp salt

2 cups baby Bok Choy – sliced, rinse in cold water, drain
1/2 cup red bell pepper – thinly sliced
1/2 cup green bell pepper – thinly sliced
1/2 cup asparagus tips
1/2 cup snow peas- (omit if Paleo)
1 tbsp olive oil
1 tbsp fresh ginger – peeled & grated
S&P to taste
1/2 cup green onion (scallions) – sliced for garnish

DIRECTIONS:
Preheat oven to 400°F
In a small bowl mix the 5 spice, agave and sesame oil together. Brush pork chops with glaze . Preheat large skillet on medium heat for 1 minute. Drizzle olive oil in pan and sear glazed chops for 1 minute each side or until golden.

NOTE: Because of the agave the meat will caramelize faster so don’t walk away while searing.
Once chops are nicely browned, remove to a foiled oven tray. Pour 1/2 chicken broth or water around chops on the tray.

TIP: By adding some liquid to the roasting tray it will help add moisture to the meat. The liquid will evaporate while roasting.

Pop chops in oven for 10 minutes or until internal temp 150°F.

Meanwhile preheat large wok or saute pan on medium high heat for 1 minute. Drizzle in oil and add peppers. Toss for 1 minute. After peppers have softened slightly add all the remaining ingredients and stir. Cook for 3 minutes, stirring. Done.
In true stir fry style you just want to cook the veg quickly so they’re crisp and vibrant looking.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Every summer my missus and I grow some different veggies in our garden. For the life of me I can’t remember what we did last year but I’m sure it was amazing. This year we she decided we should grow some zucchinis so we she did. Some of you may remember this monster child as being one of the zucchinis we bore. We also grow what’s commonly known as an 8 ball zucchini, which are usually the size of a baseball or billiards ball, hence the name, though in our garden they’ve grown up to twice that size! You really only have a couple of options when it comes to eating these bad boys. Stuffing them is my preferred way of eating ‘em.

The missus made a great Chickpea Bajane recipe she found in our Cooking Light magazine for dinner recently and the leftovers made a great stuffing for lunch the next day.  Two meals for the price of one is always a good thing!

RECIPE:
Serves 2 with leftover chickpea bajane

2 x 8 ball zucchini
S&P
drizzle olive oil
Chickpea Mixture:
2 teaspoons olive oil – divided
2 cups thinly sliced leeks (about 1 large)
4 garlic cloves – chopped
2 1/2 cups fennel bulb – sliced (about 1 large)
1 3/4 cup sliced carrot – 1/4″ thick
1/2 tsp fennel seeds
1/2 cup white wine (whatever you’re drinking will work)
1 cup organic veg broth
4 tsp chopped fresh thyme – divided
1 x 14 1/2 oz can no-salt-added chickpeas (garbanzo beans), rinsed and drained *
1 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups Swiss chard – chopped *

Quinoa:
2 tsp olive oil
1 garlic clove – minced
1 cup organic veg broth
1 cup water
1 cup uncooked quinoa, rinsed
1 1/2 tsp fresh thyme – chopped
1/4 tsp salt

TIP: As more information surfaces about BPA’s in canned food, I highly recommend either eliminating canned foods altogether OR choosing canned products from EDEN FOODS, which are Packed in bisphenol-A free cans.

NOTE: The original recipe called for packaged baby spinach but you all know my feelings on bagged greens so I opted to use fresh Swiss chard straight from my neighbor’s garden (thanks C & J!). You could also use fresh organic spinach or baby spinach from your farmers’ market.

DIRECTIONS:
Preheat oven to 400°F.

Cut off the top from each squash. Using a teaspoon scoop out the inside leaving 1/4″ wall inside. Season inside of each squash with S&P and drizzle of olive oil. Pop in oven on foiled oven tray for 10 minutes. Once cooked there will be some excess water inside the squash, tip them over and spill it out.

Meanwhile, make the quinoa. Heat 2 tsp oil in large saucepan over med-high heat. Add 1 garlic clove to pan, saute for 1 minute. Add 1 cup broth and next 4 quinoa ingredients (through the salt), cover. Reduce heat and simmer 15 mins or until liquid is absorbed and quinoa is tender.

While quinoa is cooking prepare the chickpea mixture. Heat 1 tsp oil in a Dutch oven or large pan over med-high heat. Add leek and 4 garlic cloves and saute for 5 mins or until tender. Add remaining 1 tsp oil, carrots, fennel bulb & seeds, saute for 10 mins or until veg are golden. Add wine, cook for 3 mins or until liquid almost evaporates. Stir in broth, thyme and chickpeas. cook for 1 minute or until thoroughly heated. Remove from heat, stir in lemon, 1/4 tsp salt, pepper and chard.

Thoroughly mix the quinoa and chickpea mixture together. Taste and season with S&P if needed.

Spoon the quinoa filling into the zucchini and pop back in the oven for 10-15 minutes to heat through.

Serve with a beautiful seasonal salad and your vegetarian will be very happy…just like mine!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Just so you know and can pretend like you knew all along when you cook this for your friends, Osso Bucco is a Milanese dish. The name means “bone with a hole” or “hollowed bone” which refers to the veal shank bone with a large and tasty marrow filling. By braising (slow cooking) the meat this tough but tasty cut of meat will become super tender and taste almost like butta. This is a great dish to make if you have friends coming over ’cause you can pop it in the oven and forget about it for a couple of hours. The more you cook it the more tender it becomes.

Enjoy!

RECIPE:

Serves 2

2 organic/ grass fed veal shanks
1 white onion – thinly sliced
8 ozs button mushrooms – sliced
2 garlic cloves – minced
1 bouquet garni (thyme, sage, bay leaf)
1 quart low-sodium chicken stock
2 tbsp grapeseed or olive oil *
1/2 tsp salt n pepper

* Grapeseed oil gets to a higher temperature than olive oil before burning so is ideal when searing meats at high heat.

DIRECTIONS:

This is a really simple but as you can see beautiful summer salad. I made this for a bbq I catered recently and everyone loved it. It’s very easy and quick to pull together and works great if your having some friends over.

RECIPE:
Serves 4

8 slices watermelon – rinds removed
2 blocks of feta – cut into 1/2″ slices
4 cups arugula
chiffonade of mint – optional
drizzle balsamic vinegar

Dressing: Drizzle olive, lemon juice and a pinch of salt to season greens. Toss gently.
NOTE: To make sure all the pieces of watermelon are equal in size and shape cut regular slices and just them into squares. The best part of this is that you get to munch on the scooby snacks as your prepping.

DIRECTIONS:
Preheat outdoor grill on high for 5-6 minutes or until up to desired temperature. If using a stove top grill pan heat for 2 minutes until hot. To sear the watermelon simply throw it on there (figure of speech, obviously) for 1-2 minutes each side or until grill marks appear. You don’t want to cook it but just get some caramelized colour on the outside. When all the pieces are marked place them on a foiled tray and pop them in the fridge until needed. This can be done ahead of time.

Assemble as seen in the photo. Drizzle balsamic vinegar over to finish. Sprinkle with a bit of mint on top if you’re feeling dangerous.
Either way you’ve got a tasty way to cool off!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

This inspiration for this beauty came from an orange I picked from my friend’s tree and it was insanely delicious. Being grill season it’s always good to have a few simple marinades on hand to keep things interesting in the taste bud department. This should do the trick.

RECIPE:
1 lb grass fed flank steak

Marinade:
2 tbsp balsamic reduction *
1 large orange – zested & juiced
1 tbsp fresh ginger – grated
3 tbsp olive oil

* To make balsamic reduction simply add 1 cup of vinegar in a sauce pan on medium-low heat. Simmer for 4-5 minutes until reduced by 2/3 and is syrup-like.

Saute Cabbage:
1 cup shredded green cabbage
1 cup shredded carrot
1 cup shredded red cabbage
1/4 cup red wine vinegar
2 tbsp honey
1 tbsp olive oil
S&P to taste

DIRECTIONS:
Once the balsamic reduction has cooled slightly mix all the marinade ingredients together and toss the beef in it coating both sides. Rub the marinade into the meat and refrigerate for at least 1 hour up to 4 hours.

Remove the beef from the fridge at least 30 minutes before cooking to let return to room temperature. This helps the meat cook evenly.

Preheat grill pan or outdoor grill on medium high heat for 3-4 minutes. As grill is heating preheat additional large skillet on medium to saute the cabbage. Add olive oil to skillet and add both cabbages and carrot. Saute for 3-4 minutes, stirring. Next add vinegar & honey and reduce heat to simmer until vinegar has reduced and cabbage is wilted. Taste and season with S&P.

As cabbages are sauteing season both sides of the beef with S&P and sear for 4 minutes each side for medium rare or cook longer for desired temperature. Remove and let rest for 3 minutes on a plate. This allows all the juices to redistribute back into the meat.

Get cracking!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

This is my third installment using the Tenerreli orchard nectarines and apricots I had leftover from a catering gig a few weeks back. I obviously made this recipe straight after I got them so don’t think they’ve been sitting on my hot dining room table for the past 3 weeks…that would be grrrrross! (Said in an American accent by a Kerryman!)
This is a simple seasonal salad but I spiced it up with a little kick, which goes really well against the sweet fruit flavour. Done!

RECIPE:
Serves 2

2 organic nectarines (Diamond Bright variety) – halved, stones removed
1/4 tsp chilli lime salt (or just use regular chili powder and a squeeze lime juice just before grilling)
Olive oil spray
4 cups arugula
1/4 cup shaved parmesan cheese

Aged Balsamic Vinaigrette:
1/4 cup aged balsamic vinegar
2 tbsp wholegrain mustard
1 tsp organic honey
pinch S&P
3/4 cup olive oil

DIRECTIONS:
Pop all the dressing ingredients into a small container with a lid and give it a good shake. Set aside ’til needed.
Preheat grill pan on high for 30 seconds. Sprinkle the nectarines with seasonings. Spray with olive oil spray and sear the nectarines for 1 minute on flesh side turning 90° half way through to create the nice criss-cross pattern.

NOTE: You’re not trying to cook the fruit just give it a nice caramelized look and flavour.

Assemble as per photo. Easy, fresh & delicious!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

I’m back on the Chipotle train again. I can’t help it–they keep doing cool things like testing a vegan chicken-like protein called Garden Blend in some locations. I was curious and ordered it. I asked if it was tofu and though they said no, it sure did taste a bit like tofu (the extra firm kind) but deliciously seasoned, giving a yummy addition to my usual salad. I tried looking up the Garden Blend on their website but since it’s just in the test phase I didn’t find any info so I fuddled around on their Facebook page where it seems I was not alone in my curiosity. I found the following info: “Garden Blend is a plant protein that we marinate and grill just like we do the chicken and steak. We’re serving it in a few restaurants in LA, Denver, NYC and London. – Colin”
I’m not sure who exactly Colin is, but he answers all the FB questions and comments so thanks Colin.

Another cool thing that caught my eye on their Facebook page was a tab labeled “No Junk:”

We don’t like junk. Not in our inboxes and not in our food.

Help us turn junk into something good. Forward your unwanted mail to nojunk@chipotlejunk.com. And we’ll turn it into better school lunches.

See? Junk CAN be good.

Hurray once again for Chipotle! Now my junk emails will be put to good use–if only this worked for telemarketers!

This recipe came about when I was doing a dinner party and needed to come up with a vegetarian alternative for one of the guests. My missus, also being of said persuasion, means that we eat a lot of veggie dishes often experimenting with new recipes. Having worked in the catering game for a while I’ve seen guests being served the famous vegetarian option of sauteed vegetables with rice or a veg risotto or whatever. Point being it’s not that exciting or interesting is it? I like to try and do something a little different and substantial to keep the veggies happy, especially my one! We even tested this recipe with our carnivore neighbors who said it was the best thing we had ever made and demanded the recipe (ahem here you go). I made smaller hors d’oeuvre bite sized ones this past weekend with a slice of avo and a dollop of roasted red pepper aioli. Not too shabby if I do say so myself.

RECIPE:
Serves 4ish (if your 4 Irish guys) Maybe 6 is better

2 cups cooked quinoa
1 large carrot – grated
1 zucchini – grated
1 medium sweet potato – grated
1 cup fava beans – blanched in boiling water for 3 minutes, drain
1/2 cup red onion
1 garlic clove – minced
1/2 cup red bell pepper – small dice
2 corn on the cob – kernels removed
2 tbsp basil – chopped
2 tbsp oregano – chopped
2 tbsp olive oil
2 organic egg whites
S&P to taste

The hardest part is all the grating but once that’s accomplished making the pancakes is a cinch.

DIRECTIONS:

Preheat oven to 350°F.
Preheat skillet on medium heat for 30 seconds. Add olive oil and saute onions for 30 seconds. Add garlic, red pepper and corn and saute for 5 minutes until softened. Cook the quinoa as per the instructions on the box. Meanwhile add everything else into a large mixing bowl including the quinoa and onion mixture along with 2 egg whites.
Mix thoroughly with a wooden spoon. Taste and season with S&P.

To make: Preheat large non-stick skillet and drizzle olive oil in pan. Add golf ball size amount of mixture in pan and gently push down to make patty size. Sear for 1 minute until browned and gently flip over for another minute or so. Place on foiled oven tray.
TIP: This can be done up to 24 hours ahead of time.
Once all cakes are seared place in oven for 10 minutes to cook through. The egg will firm up the cake when baked in the oven.

(Being used in place of the fish)

I bet kids would even like these because all kids like pancakes don’t they? Could be as a good way for them to eat their veggies so if you try them with your family let me know!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.