We’ve taken a classic Korean pancake and given it a boost of greens! These are traditionally served with a thin dipping sauce. If you’re feeling adventurous, a quick search for “cho ganjang” or “yangnyum ganjang” will yield a flavor-packed condiment for you to enjoy with these simple and irresistible scallion pancakes. Perfect for a snack or with a quick fried egg for breakfast, these pancakes are a great make-ahead recipe and keep for up to a week in the fridge. You can also make mini pancakes to serve as an appetizer.
Recipe Yields: 6, 4-6-inch pancakes
1½ cups gluten-free all-purpose flour
½ cup rice flour
¾ teaspoon salt
2¼ cups cold water
4 scallions, thinly sliced on the bias
1 tablespoon garlic, minced or paste (optional)
1 tablespoon ginger, minced or paste (optional)
1 (2-ounce) package Forward Greens Micro Broccoli
Fresh cracked black pepper to taste
⅓ cup frying oil of choice, additional if needed
Optional, for serving: kimchi, yogurt or dipping sauce
This smoothie is a wonderful way to start the day – it’s sweet, creamy, nutritious, and will keep you full. Feel free to play with the ingredients! Vanilla yogurt is a great swap and the protein powder can be omitted, but it’s a great way to make sure the smoothie carries you through to lunch.
These brothy beans will quickly become a go-to in your home for quick lunches, comforting dinners, and they even make a pretty great breakfast, especially if you add a soft-boiled egg. The broth gets so well flavored thanks to a low and slow cook with shallots, garlic, lemon, and oregano. Cook on your stovetop or in an Instant Pot depending on your preference!
Although less common than a honey baked ham, lasagnas have become a staple of holiday dinner tables across the US. And for good reason! They can be prepped ahead, are easy to assemble, and can feed a big group. We took the classic lasagna and added our Kraveable Kale because there’s no reason not to get a little nutrition in on the cheeriest of days.