If a green breakfast is on your to-do list, be it for St. Patrick’s Day, a fun family meal, or just because you love matcha, these Easy Matcha Pancakes are quick and delicious! The matcha flavor is subtle but pairs perfectly with the honey, and while the chocolate chips are optional, they’re surprisingly complimentary!
We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser! After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!
When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo! It’s a must as it really does tie all of the flavors together.
Servings: 16 tacos (or about 5 servings)
Ingredients:
FOR THE FISH
1.5 lb Salmon
2 Eggs
1 Cup Flour (we used white whole wheat)
1 Cup Panko Breadcrumbs
1 Tbsp Fresh Chopped Cilantro
2 Tsp Smoked Paprika
Sea Salt
Black Pepper
Corn Or Flour Tortillas (corn recommendedfor flavor!)
TOPPINGS (SUGGESTED / TO TASTE)
Squeeze Of Lime
Sliced Avocado
Raw Coleslaw Mix
Sliced Serrano Peppers
Thinly Sliced Radishes
Chipotle Mayo Of Choice
Cilantro To Garnish
Directions:
PREP
Preheat the oven to 425°
Line a baking pan with parchment paper or foil to prevent sticking
Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry
Season the fish liberally on both sides with salt and pepper
Mix the flour and paprika in a large plate or shallow bowl
Scramble eggs in a bowl
Mix the Panko with the chopped cilantro in a medium sized bowl
BREAD AND COOK THE FISH
Roll the fillets in the flour mixture until coated evenly on all sides
Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated
Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading
ASSEMBLE TACOS
Slice the fillets into thin pieces and place in warmed tortillas
Add the squeeze of lime over the fish before other toppings
Top with avocado, coleslaw, radishes, and peppers
Drizzle with chipotle mayo and garnish with cilantro
This Sourdough Banana French Toast was made with my Dairy Free French Toast method! It’s such a simple and satisfying breakfast, and the quantities are easily duplicated if you’re feeding a group.
These Crispy Potato Wedges are such a quick and easy side to have on hand and always a crowd pleaser. They pair wonderfully with meaty meals such as steak, chicken, or battered fish, but also happen to be vegan and taste great alongside veggie burgers, veggie sandwiches, or chili too. You only need 4 ingredients!
Servings: Approx. 1 Potato Per Person, Or Quantity Of Choice!
Ingredients:
Potatoes
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Directions:
Preheat the oven to 400°
After cleaning, chop each potato into about 8 wedges
Lightly coat the wedges with olive oil
Add sea salt and black pepper to taste
Bake for 30-40 minutes depending on how crispy you like them
[Optional – You can raise the oven temperature slightly or broil in the last couple minutes for extra crispness if you like!]
Yes, most French Toast calls for milk! One day years back when I didn’t have any on hand, I experimented to see what would happen if I went without. It became my preferred method! Because there is less liquid involved, the egginess is slightly more prominent, but this creates a heartiness that I truly love. Don’t worry, it’s plenty sweet once toppings such as syrup and fruit are added!
Ingredients:
Bread Of Choice
Eggs (Roughly 2 eggs per 2 bread slices)
Saigon Cinnamon (Such as the variety from McCormick)
Toppings Of Choice (Maple Syrup, Extra Cinnamon, Fresh Berries…Whatever you like!)
Directions:
Warm up a nonstick pan on medium heat
Grab your favorite bread and set aside
Scramble up enough eggs to cover the slices – roughly 2 eggs per 2 bread slices
Add a generous sprinkle of saigon cinnamon to the scramble
Coat your slices in the egg/cinnamon mixture and cook evenly on each side
Add your favorite toppings (I personally love dark maple syrup, some extra cinnamon, and fresh berries)
This Manuka Sunbutter Ice Cream has only 5 ingredients, is dairy free, and doesn’t require an ice cream maker! If you’ve ever been a fan of the peanut butter and honey combo, this one is for you!
If you’ve never been a Brussels sprouts fan, these will convert you! When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once. They’re such a versatile side dish, and so easy to whip up when you’re short on time. They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!
Ingredients:
Brussels Sprouts
Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)
Sea Salt
Black Pepper
Directions:
Preheat the oven to 400°
Cut the bottoms/tips off of the sprouts and peel off the outer layer
Cut each sprout in half (smaller ones can be left whole)
Toss in a bowl with extra virgin olive oil, sea salt, and black pepper
Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)
Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy
Add additional sea salt and black pepper if needed after taste testing
Are you in need of a nutritious and delicious snack for the whole family?! I’ve got you covered. These NO BAKE MANUKA ENERGY BALLS are the perfect grab-and-go breakfast, school lunch treat, or after school snack. Plus they’re all-around allergy friendly!
An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, and gluten free.
