fall recipe

Cornbread Waffle with Kale Salad and Rotisserie Chicken

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Yield: 7 waffles, 3-4 servings of salad, 6-7 servings of chicken

Chicken and Waffles
Chicken and Waffles!

Ingredients:

  • Waffle
    • 1 cup cornmeal
    • 1/4 cup tapioca starch
    • 1/2 cup sorghum flour
    • 1/4 cup buckwheat
    • 1.5 tsp. baking powder
    • 1 tsp. baking soda
    • 1.5 tsp. salt
    • 1/4 tsp. black pepper
    • 1/4 cup coconut sugar
    • 2 eggs
    • 6 tbsp. olive oil
    • 1 cup plain nonfat greek yogurt (buy one with only 6 or 7g of sugar!)
    • 3/4 cup unsweetened cashew milk
  • 3 cups chopped kale
  • 2 ounces pumpkin goat cheese
  • 1/3 cup raw cashew pieces or pumpkin seeds
  • 1/3 cup dried cranberries (reduced sugar ones if you can)
  • Optional addition: 1/2 an avocado
  • White Balsamic Vinaigrette:
    • 3 tbsp. white balsamic vinegar (the one i used was white balsamic shallot vinegar but any good quality one is fine)
    • 3 tbsp. olive oil
    • 1 tsp. dijon mustard
    • pinch of salt
    • pinch of pepper
    • 1/2 tsp. agave nectar

Instructions:

  1. Start you waffle iron up to get it heated. While it is heating combine all of the dry ingredients in a large bowl (cornmeal through coconut sugar). In a separate bowl, combine the eggs, olive oil, greek yogurt and cashew milk.
  2. Add wet to dry and stir until combined. When waffle iron is ready spoon about 1/2 cup of batter into the iron (depends on your size of waffle iron here, I have to waffle iron that makes 2 square waffles so I do about a half cup for each waffle.)
  3. While the waffles are cooking combine the vinaigrette ingredients together in a mason jar and shake.
  4. Put all of the salad ingredients together in a bowl and toss together with however much vinaigrette that you desire.
  5. Once waffles are ready place one waffle on your plate, top with kale salad and some warm rotisserie chicken and enjoy! (can add extra dressing on top or top with my favorite maple siracha dressing which is a 3 to 1 ratio of siracha to maple syrup)
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Dijon Roasted Sweet Potato and Kale Salad

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Dijon Roasted Sweet Potato Kale Salad

Yield: 3 servings

Ingredients:

  • Dijon Roasted Sweet Potatoes
    • 1.5 lbs. sweet potatoes, unpeeled, cubed
    • 1 tbsp. olive oil
    • 1 medium shallot, chopped
    • 1/4-1/2 tsp. salt
    • 1/4-1/2 tsp. black pepper
    • 3 tbsp. dijon mustard
    • 1.5 tbsp. pure maple syrup
    • 1 tsp. fresh thyme leaves (rosemary is also a good substitute!)
    • 3 fully cooked chicken or turkey breakfast sausages, chopped up (optional)
  • 1/2 cup teff
  • 1.5 cups water
  • pinch of salt
  • 3 cups chopped kale
  • 2 ounces goat cheese
  • 1 fully cooked chicken breast, sliced (I buy this from traders joes, they sell them individually sealed and already cooked so they make it easy for me to prepare quick dinners in a hurry!) Use 2 if you do not add the sausage above.
  • Maple Siracha Dressing:
    • 3 parts siracha (3 tbsp siracha)
    • 1 part maple syrup (1 tbsp. maple syrup)

Instructions

  1. Preheat oven to 425 with the rack in the center of the oven.
  2. Place cut potatoes, shallots, and sausage (if using) in a large bowl. Sprinkle with salt and pepper and toss to combine
  3. In a small bowl, whisk together the mustard, maple syrup and thyme leaves. Pour mixture over potatoes and toss well to combine and evenly coat the potatoes. If you need more sauce to evenly coat you can always make more!
  4. Pour everything onto a greased baking sheet and roast in preheated oven for 40 minutes or until the potatoes are soft. You may want to toss the potatoes around about 20 minutes to make sure they roast evenly.
  5. While the potatoes are cooking, salt the water and bring it to a boil. Once the water is boiling add the teff and reduce the heat to a simmer. Cover the pot and cook until the water has been fully absorbed.
  6. Now to assemble the salad! In the large bowl the potatoes were tossed in, add the chopped kale, goat cheese, potatoes, teff, and chicken (may want to warm the chicken in the microwave briefly before adding). Toss everything together and serve with as much or as little maple siracha dressing as you like!

New Recipes!

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This may make me a bit basic but I am one of those people that goes out and buys everything pumpkin as soon as fall hits. I may or may not have bought about 8 boxes of Purely Elizabeth Pumpkin Fig cereal when they went on sale…and I might have gone crazy when I found gluten free pumpkin puffins at target… Anyways, I have gotten in the habit of making muffins to eat pre-run in the morning. I give myself about 30 min from wake up to the time I run and I am very serious about eating before running. Eating before running helps your body metabolize food better post run and also gives you the energy to get up and go. I have gotten myself used to eating something 30 minutes before running but I try to keep this on the lighter side and I typically get my fuller breakfast post run. If 30 minutes is too close for you I recommend waking up a bit earlier so that you can at least get something in before working out. It makes a big difference! I have an issue with my blood sugar dropping on runs if I have not fueled properly which ultimately prompted me to come up with a good pre-run option made of sustaining whole grains, a little protein, and minimized fat (fat tends to be harder on the stomach and is not as quickly converted to usable energy). I was relying on a Chocolate Peanut Butter Banana Muffin but wanted something new. When I ran out of those last week, my initial thought was of course that I need to make something pumpkin! I would have done just that if I hadn’t had the wonderful idea of making homemade flatbreads for dinner with butternut squash puree as the sauce. When I was making the puree that night I ended up having much more than I needed for the flatbreads which got me to thinking. Why don’t I mix it up a bit and use this puree in a muffin?? So I saved the leftovers and came up with this recipe:

Ingredients

  • ½ cup Bi Pro Unflavored Protein Powder
  • ½ cup Purely Elizabeth Ancient Grain Oatmeal
  • ½ cup almond meal
  • ½ cup brown rice flour

    Dark Chocolate Chip Butternut Squash Muffin topped with Pumpkin Cashew Butter
    Dark Chocolate Chip Butternut Squash Muffin topped with Pumpkin Cashew Butter
  • ½ cup tapioca starch
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup butternut squash puree
  • 4 dates (soaked in 1 cup warm water with ¼ tsp. lemon juice and a pinch of salt for at least 30min.)
  • ½ cup date water
  • 2 tbsp. maple syrup
  • 6 tbsp. Lilys dark chocolate chips

Butternut Squash Puree

  • 3 cups peeled and cubed butternut squash
  • 3 garlic cloves
  • 1-2 tbsp. olive oil
  • ½ tsp salt
  • 1 tbsp. maple syrup

Directions:

  1. To make butternut squash puree preheat oven to 400 and combine butternut squash and garlic in a bowl. Add 1 tbsp. olive oil and salt and toss to evenly distribute. Spread out on cookie sheet and bake for 15-20 minute or until squash is fork tender. Place squash in blender with maple syrup, ¼ cup water (if needed), and 1 tbsp. olive oil if necessary. Blend until smooth.
  2. Reduce oven temperature to 350 degrees and grease 2 cupcake tins with coconut oil.
  3. In a large bowl combine the Bi Pro, oatmeal, almond meal, brown rice flour, tapioca starch, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. In a blender or food processor blend the dates and date water for 15 seconds. Then add the eggs, vanilla, butternut squash puree, and the maple syrup. Pulse the ingredients until just combined.
  5. Now add wet to dry and mix until combined. Once ingredients are combined fold in the chocolate chips.
  6. Using an ice cream scoop, scoop a little less than a full scoop and place in cupcake tin. Should make about 15 muffins so fill the rest of the tins half full with water.
  7. Bake for 20-30 minutes or until a toothpick comes out clean.
  8. Store in the fridge or freezer.

Now you will see in the picture above that I put a little topping on the muffins. This topping is my Pumpkin Cashew Butter, I had to make something pumpkin! This recipe was inspired by Purely Elizabeth’s pumpkin peanut butter recipe featured in the October Magazine. This stuff is addicting so beware!

Pumpkin Peanut Butter:

Ingredients

  • 1 cup raw cashews
  • 1 cup pumpkin
  • 1/4 cup coconut sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon

Directions

  1. Preheat oven to 350 and spread raw cashew out on baking sheet. Place in preheated oven and watch carefully. Once cashews have started to brown and are fragrant remove from oven and our into food processor or high speed blender. Process or blend cashews until finely ground.
  2. Add remaining ingredients to blender or food processor and blend until all ingredients have become thoroughly combined. If necessary you may need to add a bit of water. Stop and scrape down sides as necessary.
  3. Store in a glass jar and keep refrigerated.