This wholesome meal is a great way to get in your greens and pack some fibre into good old wholewheat penne pasta. Yes, pasta can be delicious and healthy!

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
150g asparagus
¼ cup olive oil
Salt and cracked black pepper
170g tin salmon, drained and flaked
250g wholewheat penne, cooked as per packet instructions
1 red chilli, finely sliced
Juice of 1 lemon, plus wedges to serve

METHOD
1. Heat a griddle pan until smoking hot. Toss the asparagus in 2 tbsp oil and season. Grill for 1 minute on each side, until charred.
2. In a pot over low heat, toss together the asparagus, salmon, pasta, chilli, lemon juice and remaining oil, and warm through. Season and serve with lemon wedges.

Do you love tuna bake? Make a creamy and delicious base with a plain old box of Bacon Kips.

The post Asparagus and salmon with wholewheat penne appeared first on MyKitchen.

Take it slow on Sunday morning and whip up these wholewheat dark chocolate, orange and coconut flapjacks for a decadent brekkie.

MAKES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roasted oranges
3 oranges, peeled and sliced
1 tsp cinnamon
2 tsp brown sugar
For the chocolate sauce
1 cup boiling water
½ cup cocoa powder
¼ cup dark chocolate, chopped
1 tsp honey
For the coconut flapjacks
1¼ cups nutty wheat flour
¼ cup cocoa powder
2 tsp baking powder
¼ tsp salt
⅓ cup desiccated coconut
½ banana, chopped
1 cup milk
1 tbsp coconut oil, melted
2 tbsp honey
2 eggs
1 tsp vanilla essence

METHOD
For the roasted oranges
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Sprinkle the oranges with cinnamon and sugar and roast for 20 minutes until sticky and caramelised.
For the chocolate sauce
1. Make the chocolate sauce in a pot over medium heat. Stir the cocoa into the boiling water until dissolved. Boil for 3 minutes, then remove from the heat and mix in the chocolate and honey until smooth and thick.
For the coconut flapjacks
1. Sift together the flour, cocoa powder, baking powder and salt in a large bowl.
2. Then stir in the bran left from the nutty wheat in the sieve along with the desiccated coconut.
3. In a blender, pulse the banana until smooth then add the rest of the ingredients and blend until combined.
4. Gradually whisk the wet ingredients into the flour mixture.
5. Lightly grease the surface of a pan or spray it with non-stick cooking spray. Heat over low heat.
6. Dollop spoonfuls of the pancake mixture into the pan and cook slowly until bubbles start to form, about 2 minutes. Flip over and cook for another 1–2 minutes or until cooked through.
7. To serve, pour chocolate sauce over the flapjacks and top with roasted oranges.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For something more savoury, take a bite of these banana flapjacks!

The post Wholewheat dark chocolate, orange and coconut flapjacks appeared first on MyKitchen.

You’ll never get bored with these wholewheat pancakes! Made from a homemade grain and bean base, you can enjoy these three different ways.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the grain and bean base
2 cups cooked brown rice
2 cups cooked barley
2 tins butter beans, drained
2 cups cooked red sugar beans
For the wholewheat pancakes
1½ cups grain and bean base
1½ cups buttermilk
1 cup wholewheat flour
3 eggs
1 tsp salt

METHOD
For the grain and bean base
1. Mix all of the ingredients together.
For the wholewheat pancakes
1. Add the grain and bean base, buttermilk, flour, eggs and salt to a food processor. Blend until smooth.
2. Heat some oil in a pan over medium heat. Spoon in ladlefuls of batter and cook for 8 minutes on each side, until golden and cooked through. Repeat with the remaining batter.
3. Allow to cool, pack in an airtight container and freeze for up to 2 weeks.
4. Serve with either: salsa, corn, coriander and red onion; peanut butter and fresh berries; or cheese and bacon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Breakfast is served! Get another delicious variation with these savoury banana pancakes.

The post Three ways with grain and bean wholewheat pancakes appeared first on MyKitchen.

Not only will it be a sweet start to your day, but these wholewheat waffles are low-GI and give you the slow releasing energy you need to get going!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the waffles
1¾ cups wholewheat flour
2 tbsp chia seeds
1 tbsp baking powder
1 tbsp sugar
Pinch salt
1¾ cups milk
3 tbsp melted butter
2 tbsp water
To serve
100 g smooth cottage cheese
1 cup raspberries
¼ cup honey

METHOD
1. Preheat your waffle iron.
2. Combine all dry ingredients.
3. Add wet ingredients and stir until well combined.
4. Grease the waffle iron with butter. Pour in the batter and cook for 4–6 minutes.
5. Serve topped with cottage cheese, raspberries and honey.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Wholewheat waffles with cottage cheese and raspberries appeared first on MyKitchen.