To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
- 1/4 cup (60 mL) cornstarch
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- Pinch salt
- 1 3/4 cups (425 mL) milk
- 3 eggs
- 1/2 cup (125 mL) melted butter
- 1 cup (250 mL) fresh blueberries, raspberries or strawberries
- 2 tbsp (30 mL) maple syrup
- In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
- Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
- Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Nutrition facts (Per 1/4 recipe)
- Calories 700
- Fat 31g
- Cholesterol 210mg
- Sodium 750mg
- Carbohydrate 89g
- Fibre 6g
- Sugars 22g
- Protein 19g
Tags: Breakfast, oatmeal, waffles
You could not get an easier treat. Chillax balls both relax and energize you so make up a batch in 5 minutes and enjoy!
Makes 18 balls.
- 1/4 cup honey
- 2/3 cup tahini
- 2 tsp cinnamon
- 2 tsp maca powder
- ¼ cup almond flour
- 1/8 tsp pink rock or grey sea salt
- 1/3 cup sesame seeds and hemp hearts for rolling
1. Mix all ingredients except seeds until well mixed. Roll them into balls and coat evenly with seeds.
For more great recipes checkout www.JulieDaniluk.com
Tags: energy, protein, snack
Add a new twist to kiwi fruit with this nutrient-enriched and easy-to-make recipe!
Prep time: 10 minutes
Makes: 4 servings
- 2 green kiwifruit, peeled, halved and sliced
- 16 medium shrimp, cooked and peeled
- 1/2 cup carrots, shredded
- 1/2 cup cucumbers, seeded, halved and thinly sliced
- 1/4 cup red onions, sliced
- 2 tablespoons cilantro leaves, packed
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons siracha chile sauce or favorite chili sauce
- 4 french-style baguettes (6-inches long)
- Combine kiwifruit, shrimp, carrots, cucumbers, onions, cilantro, lime juice, sugar and fish sauce in medium bowl.
- Blend mayonnaise and Siracha Chili Sauce in small bowl. Spread mixture onto baguettes; stuff with kiwifruit filling.
Per serving (1 sandwich)
- 250 Calories
- 11g Protein
- 44g Carbohydrate
- 4g Fiber
- 3g Fat
- 0g Sat. Fat
- 0g Trans Fat
- 35mg Cholesterol
- 690mg Sodium
Recipe courtesy of www.zesprikiwi.com
Tags: kiwi, recipe, shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1/4 cup orange juice
- 1 Tbsp rice wine vinegar
- 4 tsp hoisin sauce
- 2 tsp sesame oil
- 2 tsp minced peeled fresh ginger
- 1 tsp liquid honey
- 1 1/2 tsp hot sauce
- 1/4 cup chopped fresh cilantro leaves
- 4 cups pre-packaged coleslaw
- 4 salmon fillets (skinless; 6 oz)
- 2 Tbsp hoisin sauce
- 2 tsp toasted sesame seeds
1. Preheat the oven to 425°F.
2. Make the coleslaw: In a large bowl, whisk together the orange juice, vinegar, hoisin, sesame oil, ginger, honey, Sriracha and cilantro. Add the coleslaw and toss until well coated. Set aside.
3. Make the salmon: Place the salmon on a baking dish lightly sprayed with vegetable oil. Brush the hoisin sauce over top. Bake in the preheated oven for 10 minutes per inch of thickness, until the salmon flakes easily with fork.
4. To serve, divide the prepared slaw among serving plates. Arrange a piece of salmon on top of each serving and sprinkle with sesame seeds.
Nutritional Information (per Serving)
- Calories 363
- Carbohydrates 13.9 g
- Fibre 2.4 g
- Protein 40.2 g
- Fat 15.8 g
- Saturated Fat 2.4 g
- Cholesterol 108 mg
- Sodium 351 mg
Tags: coleslaw, healthy, salmon
These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.
Prep Time: 20 minutes
Total Time: 20 minutes + overnight chilling
Makes: 12 servings
- 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
- 1/2 cup (125 mL) toasted chopped almonds
- 1/4 cup (60 mL) lightly toasted shredded coconut
- 1/3 cup (75 mL) pitted Medjool dates
- 1/3 cup (75 mL) melted coconut oil
- 2 tbsp (30 mL) liquid honey
- 1 1/2 cups (375 mL) plain Greek yogurt
- 1/4 cup (60 mL) honey
- 2 tbsp (30 mL) fresh lime juice
- 2 tsp (10 mL) finely grated lime zest
- 3/4 cup (175 mL) diced peeled mango
- Reserve 1/4 cup (60 mL) granola; set aside.
- In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
- Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
- Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
- Mix together yogurt, honey, lime juice and lime zest.
- Divide evenly between tart shells.
- Divide mango evenly over yogurt mixture.
- Sprinkle with reserved granola.
Nutrition Facts (Per 1 tart)
- Calories 280
- Fat 13g
- Cholesterol 0mg
- Sodium 25mg
- Carbohydrate 35g
- Fibre 3g
- Sugars 22g
- Protein 6g
Tags: Breakfast, oatmeal, tarts
All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.
Prep Time : 10 minutes
Total Time: 10 minutes + overnight chilling
Makes: 6 servings
- 3 cups (750 mL) skim or 1% milk
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) packed brown sugar
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) each ground nutmeg and salt
- 3 cups (750 mL) Large Flake Quaker® Oats
- 3 bananas, divided
- 1/4 cup (60 mL) chopped toasted pecans
- Plain or vanilla non-fat yogurt (optional)
- Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
- Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).
Nutrition Facts (Per 1/6 recipe)
- Calories 320
- Fat 7g
- Cholesterol 0mg
- Sodium 55mg
- Carbohydrate 58g
- Fibre 6g
- Sugars 25g
- Protein 10g
Tags: bananabread, Breakfast, oatmeal