Matcha isn’t just for drinks – or cakes – thanks to the new popularity of matcha puddings. The perfect breakfast food to fill up on and turn to if you’re on a healthy eating kick, matcha pudding packs plenty of benefits. It’s also pretty, too, like this version loaded with fresh berries and the crunch of chia seeds.
Recipe courtesy of Daily Burn
- 2 cups unsweetened almond milk (recipe here)
- 1/2 cup chia seeds
- 1/4-1/2 teaspoon matcha powder
- 1-2 tablespoons maple syrup or honey
- Seasonal fruit, for topping
- In a large bowl, whisk together almond milk and chia seeds.
- In a separate small bowl, stir matcha powder with the honey or maple syrup until the matcha doesn’t have any clumps in it. Add the sweetened matcha to the chia seeds and stir well to combine.
- Cover the bowl and let the matcha chia pudding soak at least 3 hours in the refrigerator, but preferably overnight. Add more almond milk or water to thin out the pudding as desired and add more sweetener (syrup or honey) to taste. Top with seasonal fruit and serve.
Say goodbye to red velvet as the most colorful and popular cake; now that matcha is all the rage in 2018, matcha cakes are taking over. Brilliantly green and loaded with healthy perks thanks to the benefits of green tea, matcha cake can be “baked” in a microwave and a mug in just a few minutes for a sweet but unique treat any time of the day.
Recipe courtesy of Kirbie Cravings
4 tbsp (30 g) all-purpose flour
- 1 tsp high quality matcha powder (see note)
- 1/4 tsp baking powder
- 1 tbsp (12.5 g) granulated white sugar (see note)
- 3 tbsp (45 ml) nonfat milk
- 1/2 tbsp (7.5 ml) vegetable oil
- In a microwave-safe mug, add flour, matcha powder, baking powder and sugar. Whisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.
- Add in milk and oil. Mix with whisk until batter is smooth and uniform in color. Cook in the microwave at full power for about 1 minute. Let cake cool for a few minutes before eating.
Pesto may be a traditional pasta topping, but in 2018 pesto is just about everywhere – and you shouldn’t be afraid to turn your favorite blend of pesto into something entirely new. This pesto-filled twist on chicken soup is part chili, part Italian soup, and part familiar comfort food favorite.
Recipe courtesy of Gimme Some Oven
- 4 cups good-quality chicken stock
- 3 handfuls (about 3 cups) fresh spinach
- 2 cups shredded cooked chicken
- 2 (14 ounce) cans Great Northern or cannellini beans, rinsed and drained
- 1/3 cup pesto
- (optional topping: grated Parmesan cheese)
Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer. Then reduce heat to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes.
Serve warm, topped with Parmesan cheese if desired.
Rolled ice cream has quickly become the most Instagram-worthy summer treat thanks to its unique shape and mesmerizing creation process. Fortunately, this popular 2018 snack is easy to recreate at home with only two ingredients needed. With cream, condensed milk, and a freezing cold flat surface, you can start snapping photos of your own creations.
Recipe courtesy of Bigger Bolder Baking
- 1 cup (8floz / 240ml) cream
- 1/2 cup (5oz /150g) condensed milk
- 3 strawberries , diced
- 2 tablespoons crushed graham crackers
- 2 tablespoons cream cheese
Nutella Rolled Ice cream: 2 tablespoons
Cookies and Cream Rolled Ice Cream: 3 Oreo Cookies
- To make your rolled ice cream base add the cream and condensed milk to a large metal baking tray and mix to combine.
- For strawberry cheesecake: Using an offset spatula mix in the cream cheese, graham crackers and strawberries. Break up the chunks of each ingredient until the mixture is evenly combined.
- For cookies and cream: Using an offset spatula break up the Oreo cookies into small crumbs until evenly combined through out the ice cream base.
- For Nutella: Using an offset spatula mix the Nutella into the ice cream base until thoroughly combined and even in color.
- Once combined, place your tray of ice cream flat in the freezer and freeze sold for a minimum of 5 hours or preferably over night.
- When ready to serve remove your frozen tray from the freezer and place on a flat surface covered with a tea towel (this is to secure the tray when rolling).
- Work very very quickly as this ice cream can melt fast! Using your offset spatula, run your spatula under the ice cream carefully rolling it into itself to form a spiral shape. Repeat this 4 more times to serve 1.
- Still working quickly, using a tongs gently place your spirals of rolled ice cream into your serving container of choice.
- Top with additional whipped cream and corresponding toppings of your choice. Enjoy immediately!
Cauliflower is fast becoming one of the most popular veggies of 2018 – if it hasn’t already won the title that is. And now, cauliflower is absolutely everywhere, from sauces to pasta dishes to smoothies. This twist on traditional mac and cheese packs a hidden pound of cauliflower into its deliciously creamy and cheesy sauce, all without you ever tasting it.
Recipe courtesy of The Kitchn
For the cauliflower cheese sauce:
- 2 cloves garlic, crushed
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 medium heads cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- 1 cup grated Gruyère cheese
- 1 cup grated sharp cheddar cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the macaroni and cheese:
- 1 pound dry cavatappi pasta or medium pasta shells
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or butter.
Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.
Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.
For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.
Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.
Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Avocado is still reigning as one of the world’s most popular foods for 2018, and it’s hard to get enough of this versatile, creamy fruit. Avocado can even help you put a healthy spin on pasta by replacing your go-to sauce with this healthy alternative (and the added spinach offers even more benefits!).
Recipe courtesy of Jo Cooks
- 10 oz spaghetti dry, or fettuccine, I used semolina pasta
- 1 clove garlic
- 1 avocado
- 1 cup spinach fresh
- 1/2 cup pecans
- 1/4 cup basil
- 1/4 cup Parmesan cheese grated
- 1 tbsp lemon juice freshly squeezed
- 3/4 to 1 cup pasta water
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- Cook pasta: Cook the pasta according to the package instructions.
- Make the avocado sauce: Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with 3/4 cup of pasta water and add more as needed to get the consistency you want.
- Assemble: Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
Pasta of all shapes has been going green in 2018, making pesto one of the year’s biggest stars. A refreshing, zingy sauce that’s nothing like traditional marinara, pesto can be created out of all kinds of green veggies and herbs. This unique pea pesto will take your favorite pasta to new heights.
Recipe courtesy of Minimalist Baker
- 1 1/2 cups packed basil
- 1/2 cup packed flat leaf Italian parsley
- 1 cup green peas (if frozen, thawed)
- 4 cloves garlic (4 cloves yield ~2 Tbsp)
- 1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts, but omit as garnish)
- 1 medium lemon, juiced (~2 Tbsp or 30 ml per lemon)
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 1 pinch sea salt (plus more to taste)
- 1/4 cup olive oil
- 10 ounces gluten-free pasta
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup loosely packed arugula (organic when possible)
- Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
- In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
- Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
- Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
- Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
- Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
- Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
- Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
- Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.
Doughnuts may be a simple breakfast treat, but they’re one of the most sought-after foods of the year – and we’re starting to master new types of doughnuts right at home. These easy baked redskin doughnuts are a combination of two sweet treats, raspberry lollipops and frosted doughnuts.
Recipe courtesy of Gourmet Traveller
600 gm (4 cups) plain flour
50 gm caster sugar, plus extra for dusting
10 gm dried yeast
250 ml (1 cup) milk, warmed
80 ml (⅓ cup) pouring cream
50 gm chilled butter, grated
1 egg, beaten
120 gm frozen raspberries, defrosted
240 gm pure icing sugar, sifted
Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes). Cover bowl with a damp tea towel and stand in a warm place until doubled in size (1 hour).
For raspberry icing, strain raspberries over a bowl, then discard pulp. Stir 80ml-100ml juice into sugar, adding extra water to achieve a thick icing consistency.
Roll out dough to 1.5cm thick, then cut out rounds with a 7.5cm cutter. Cut out centres with a 3cm cutter and place rounds and centres 5cm-7cm apart on a tray lined with baking paper, cover and leave to prove for 30 minutes.
Heat oil in a large saucepan or deep-fryer to 175°C. Deep-fry doughnuts in batches, turning occasionally, until golden and puffed (2-4 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.
Dip top of doughnuts and centres in icing, then scatter with freeze-dried raspberries. Allow icing to set (3-5 minutes). Doughnuts are best eaten warm or at room temperature the day they’re made.
Cauliflower is taking on all kinds of new forms in 2018, from pizza crusts to mashed “potatoes” to gnocchi, so why not toss some cauliflower in your tacos? Tossed with traditional buffalo sauce and topped with a creamy avocado sauce, you won’t miss the meat at all in these tacos.
Recipe courtesy of Pinch of Yum
- 1 cup flour
- 1 cup milk
- 1/4 teaspoon each garlic powder, salt, and pepper
- 1 head cauliflower (4-5 cups florets)
- 3/4 cup hot sauce (I used Frank’s brand)
- shredded cabbage or slaw
- chopped fresh cilantro
Avocado Crema Ingredients:
- 2 avocados
- 1 clove garlic
- 1/4 cup sour cream (yogurt would work, too)
- 1/4 cup water
- 1/2 teaspoon salt
- squeeze of lemon or lime
Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!