Cauliflower Fiesta Waffles

I’ve had lots of bad ideas.

I’m talking about recipes here… ;)

As I was mixing these up I thought “this is either my best or worst [waffle] idea ever.”  Turns out, it was the best… in a strange way, of course. ;)

I’ve made a lot of unusual stuff with cauliflower.  One of my go-to is this pizza crust.  I also rocked some pancakes with this versatile vegetable.  So why not a waffle?

Savory Cauliflower Waffle

I decided on a savory waffle, but you can easily change up the spices to make it sweet.  For “brinner,” savory seemed the way to go.  It’s a thinner batter, but if you grease the waffle iron liberally it wont stick.  I used coconut oil cooking spray.

My veggie toppings were easily prepped while I was making the waffle.  I sautéed bell peppers, onions, and mushrooms.  It looked like a fiesta!

Veggie Cauliflower Waffle

You could stop with the veggies to keep it vegetarian.  I used a little turkey to get more protein, and added a quick sauce made from hummus mixed with hot sauce and a little ACV.

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Cauliflower Fiesta Waffle

Cauliflower Fiesta Waffles

  • 100g cauliflower
  • 1 T nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 6T egg whites

Preheat waffle iron.  Place ingredients in a blend or food processor and mix until batter is (mostly) smooth.

Grease iron very well (I used coconut oil).  Cook according to your waffle iron’s instructions.

Plate and top as desired.  While my waffle cooked, I sautéed bell peppers, onions, mushrooms, and turkey to use on top.  I also sauced my waffle with a mixture of hummus, hot sauce, and a little apple cider vinegar.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I just realized… this is my 1,000th post! Thank you to everyone who’s taken the time to read over the past (almost) 4 years!

What would you top a savory waffle with?

Did anyone try the sweet eggplant french toast (waffle)?

Pie-Spiced Eggplant French Toast (Waffles)

It wasn’t me, I swear.

This is weird even for me.

Even I couldn’t have some up with something as strange as eggplant french toast.  No, this fabulousness was linked up to an August #strangebutgood by Debbie @ Accidentally Delish.  It was shockingly good.

Pie-Spiced Eggplant French Toast

I did make it a little more odd by spicing it pie-style and cooking it in the wafflemaker.*  You can also cook it in a skillet like “normal” french toast.

*Note: All things in my house are now cooked in the wafflemaker.  

Pie-Spiced Eggplant French Toast

After a good waffling, I topped with with protein syrup and a little cereal for the added crunch.  It made for strange (but good) brinner!

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Pie-Spiced Eggplant French Toast

Pie-Spiced Eggplant French Toast

  • 1 small eggplant, thinly sliced
  • 1/4 C egg whites
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1/4 tsp freshly grated nutmeg
  • 3-4 drops liquid vanilla Stevia

In a shallow bowl, beat together egg whites, spices, and stevia. Mix together.  Place eggplant slices in mixture and soak.

Meanwhile, preheat wafflemaker or pan.  Make sure you grease it well!

Place eggplant slices in your cooking vehicle or choice and cook until softened and golden brown.  If you’re using a wafflemaker, push down on the lid to help flatten and cook the eggplant.

Plate and top with protein syrup (recipe below).

Protein Syrup

  • 1/4 scoop (~8g) vanilla protein powder (I use Growing Naturals)
  • 1 T syrup (I use a Stevia-sweetened one)
  • 1/8 C unsweetened vanilla almond milk

In a small bowl, mix ingredients together.  Pour over waffle.  Eat.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I am floored that I couldn’t taste any eggplant “funk.”

What do you like best: waffles, french toast, or pancakes?

Have you ever made a recipe from the #strangebutgood link up?

Falafel Waffle

Falafel Waffle Falafel Waffle

You know you want to say it again.

It may seem strange to make a savory waffle, but I assure you that this Falafel Waffle is not awful.  To make this falafel-like waffle, I used chickpea flour  (aka garbanzo bean flour).  You can find it at most grocery stores – I know Bob’s Red Mill makes a version.

I’m still new to waffle-making, but this one came out perfectly fluffy.  I was amazed since I straight up forgot that I wanted to use baking powder!

Falafel Waffle… 

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Flavor Overload + WIAW

Flavor overload.

A line needs to be drawn.

Lays flavors have gotten out of control.  I mean… I can see a Wasabi Ginger chip.  I can even stretch it to Mango Salsa.  But Cappuccino?!  No.  One review I read described them this way: “They smell like a tomb, and taste like stale crackers dusted with International Delight-brand instant coffee.”

I’m all for #strangebutgood… but really?!

Funky Lays

BUT… this is even worse than anything Lays could ever come up with.

Chicken Wing ICE CREAM?!

Chicken Wing Ice Cream… 

Read More »

S’More Poutine

This really needs no intro.

Who needs to explain dessert porn?

Many of you have heard of poutine.  It basically french fries with gravy.  Well… I’ve always found it to be a bit overwhelming.  I don’t love white potatoes or gravy.  I do love sweet potatoes and almost anything sweet.

This is going to sound really strange… but I hand-on-the-Bible swear it’s good.

S'more Poutine

I kept it simple by using sweet potato crinkle fries from the frozen section at Fresh Market.

While they baked, I whipped up a quick peanut butter sauce.  If you haven’t had sweet potatoes with nut butter… well, you’re missing out on a truly amazing #strangebutgood combo.  Top all that with marshmallows and pop in under the broiler to achieve that crunchy s’more char.

S'More Poutine

Make this.  You’ll be left licking the plate and moaning “I need ‘smore poutine!” ;)

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S'More Poutine

S’More Poutine

  • 1 serving sweet potato fries (I used the frozen variety)
  • Peanut butter gravy (see below)
  • Marshmallows
  • Chocolate chips

Peanut Butter Gravy

  • 2 T peanut flour (or nut buter)*
  • 2 T unsweetened vanilla almond milk
  • 1 T pumpkin puree
  • 1/4 tsp cinnamon
  • 4-5 drops vanilla liquid stevia

Bake the sweet potato fries according to package instructions on a piece of foil or parchment.  Meanwhile, mix together Gravy ingredients in a small bowl.

Remove from oven and top with gravy, marshmallows, and chocolate chips.

Return to oven under broil for 1-2 mins.  Watch it closely – it will burn!  Allow to cool slightly before transferring to a plate.

*Note: I buy my peanut flour on iHerb.  You can use discount code USO924 for $5019 off your order.  You could also use protein powder or nut butter here.  If you use regular nut butter you may want to reduce the amount of milk.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

This is going to make for the perfect Labor Day weekend treat.  Bonus points if you have a campfire to toast your ‘mallos over.

Have you ever had poutine?

What’s your favorite sweet potato topping? 

Hatch Chile-Cherry Breakfast Wrap

Cooking is hard on one foot.

Rather, motivating to cook is hard.

I’m feeling a bit better now – limping much faster – but it was a struggle earlier in the week.   Sunday morning it took me 3 hours to convince myself to get up to make breakfast.  If you know me at all, you know that if I delay a meal, the struggle is real.  When I finally dragged my ass off the couch, I knew I had to make it worth the effort.  That’s just what I did with the strange sweet ‘n spicy combo.

Hatch Chile- Cherry Wrap

Hatch chiles are only in season for a few weeks.  They’re grown in one region, the Hatch Valley, along the Rio Grande in New Mexico.  The terroir gives them an deliciously strange smoky, earthy flavor.  I’m in love.

Craving some sweetness for breakfast, I loaded up my last Julian Bakery coconut wrap with cherries too.  I sautéed the hatch chiles and cherries with a bit of turkey (totally optional), and I added a schmear of Roots sriracha-mango hummus.  (I had to mix in more sriracha… some like it hot!)

Hatch Chile-Cherry Breakfast Wrap

It’s not breakfast without #yolkporn.  If you’ve never bitten into a wrap or sandwich that’s stuffed with a runny egg… well, you just haven’t lived.  The joy in insurmountable.

I’m not exaggerating.

Hatch Chile-Cherry Breakfast Wrap

That’s a wrap.

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Hatch Chile-Cherry Breakfast Wrap

Hatch Chile-Cherry Breakfast Wrap

  • 1/2 C cherries, pitted and sliced
  • 1 Hatch chile, sliced
  • 1 oz turkey (optional)
  • 2 T hummus
  • 1 wrap
  • 1 whole egg

In a small pan, sauté cherries, chile, and turkey (if using).  Meanwhile, shcmear a wrap (or toast) with hummus.  When cherries and chiles are softened, transfer to the wrap.

In the same pan, cook an egg to your desired level of doneness.  Place egg on top of wrap, roll up, and enjoy!  

Note: I added basil for garnish.

_____________________________________________________________________________________

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I know you’ll ask… yes, I really like the wraps.  But yes, the are extremely expensive.  I buy them and hoard the pack for a couple months.

Have you tried a hatch chile?

How do you like your eggs?

Simple Baked White Fish

Seafood is a go-to in my kitchen.

 

That’s the understatement of the year.

I eat 5-6 meals a day.  Typically at least 2 of those meals involve seafood.  As some one who loves variety, I’m always on the hunt for strange new fishes to eat. When paiche went on sale at Whole Foods, I jumped all over it.

If you haven’t tried paiche before, I highly recommend it.  It’s easy to work with and has a mild taste.  It’s firm, but really moist.  It’s like chicken.  But not.  Strange, but good.

Simple Baked White Fish

In the event that you don’t have paiche at your fingertips, you could use any mild fish here.  It’s a simple recipe, despite having several spices.

Think of it as a lazy tomato sauce.  No pots or simmering required!  My spices are Indian-inspired, but you could use the idea and method to create a more traditional Mediterranean flavor profile.

Paiche and dessert butternut squash

Make it even more strange by turning your butternut squash side dish into dessert with the random things you keep in your office: NuNaturals coca syrup, cinnamon, and peanut butter.

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Simple Baked White Fish

Simple Baked White Fish

  • 1/2 C no-salt added fire roasted tomatoes
  • 1 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 C chopped bell pepper
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 C basil, ribboned
  • 1 lb. Paiche (or other white fish)

Pre-heat oven to 350 degrees.

Place tomatoes in a medium bowl.  Stir in spices.  Add veggies.  

Line a pyrex with foil (or grease well).  Place fish in pan and cover with tomato mixture.

Bake for 20-25 mins, until fish is cooked through.  Time will vary depending on thickness of fish, but it should be ~130 degrees.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

I just realized it’s shark week… consider this my festive post. ;)

What’s your favorite fish?

Do you like to try new proteins, or keep the same ones in rotation?

Laughter Is Good Medicine + WIAW

It takes a lot to shock me.

 

Even more than it takes to offend me.

When I wrote Monday’s post, I fully expected to get some hater comments.  When the opposite thing happened… I was blown away.  Not only did people leave a ton of comments, but they said nice things or even agreed!  In fact, I think people were more offended by the fact that I don’t like dogs than by my disinterest in children.

One of my philosophies is to not take myself too seriously.  I love to laugh at situations, stupid stuff other people do, stupid stuff I do (there’s a lot)… anything.  I think it’s important not to take yourself too seriously.  Robin Williams was a great example of that.  He’d battled demons for a long while, but spent his life making other people laugh.  I have battled with depression.  In fact, many people in my family have wrestled with it.  I bet a lot of you can identify.

It’s okay to be sad.  It’s okay to ask for help.  And it’s okay to make light of the situation.  Laughter is good medicine.  And remember…

Robin williams dick joke

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This WIAW is sort of a mashup of 2 days of food.  I was too busy at work to take many pictures.  Shocking, I know.

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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Oatmeal Protein Cookie Balls

My inner fat kid loves baked goods.

 

So does my outer fat kid.

I really could eat baked goods all day long.  Keep your Twizzlers and Sour Patch Kids, I’ll take the homemade oatmeal cookies.

Sadly, cookies aren’t exactly on my training plan.  Until now.  I strange’d it up in a storm of “use everything in my pantry.”

Oatmeal Protein Cookie Balls

 

I balled up a version of one of my favorite cookies because everything’s better as balls.  I also altered the ingredient list a bit so it can be eaten guilt-free.  Not that I feel guilty about eating dessert… but sometimes my abs do.

These chocolate chip-laced treats are just as good as the real thing.  Really!  My boss ate one and said “oh my god… these are good!” with a only slightly suppressed tone of  surprise.

Oatmeal Protein Cookie Balls

 

You could probably use any flour here – try coconut flour to make it gluten free.  They can easily be made vegan with a flax egg.  And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!

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Oatmeal Protein Cookie Balls

Oatmeal Protein Cookie Balls

  • 1 C almond meal
  • 1 C rolled oats
  • 1/2 C spelt flour
  • 2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
  • 2 T  brown sugar, packed
  • 2 T Stevia (or more brown sugar)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 C pumpkin puree
  • 1/4 C water
  • 3 T coconut oil
  • 3 T egg white (or flax egg)
  • 2 tsp NuNaturals simple syrup (or maple syrup)
  • 1/2 tsp maple pure vanilla extract
  • 1/4 C sugar-free chocolate chips

 

Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.  Pour wet mixture into the dry.  Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips.  Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool.

Makes about 30 cookies.

*See notes in post above for gluten-free, vegan, and other options!

_____________________________________________________________________________________

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I’m thinking I need to finally try a clean(er) cheesecake of my own next!

Baked goods or candy?

What childhood favorite would you like to health-ify?

 

3-Ingredient Lemon Baked Shrimp + WIAW

Shrimp is a relatively new love.

 

Not to be confused with being shrimpy.

I refused to eat fish until a couple of years ago.  Then I had a bite of swordfish (the steak of the sea – seriously) and it was all over.  It took  me still longer to move beyond fish and eat crab, shrimp, lobster, and mussels.

These days I can’t get enough shrimp.  Whole Foods sells it already deveined with the tails removed, which is perfect for me since I’m still slightly squeamish towards raw fish.  Raw chicken grosses me out too, but that’s another story.

Lemon Baked Shrimp

 

This is the easiest meal you’ll ever make. All you have to do is lay down the lemon, dump the shrimp out, and sprinkle it with seasoning.  You could probably make the entire thing without ever having touched a shrimp (which is awesome if you’re squeamish like I am).

When you eat this, you can also eat the lemon.  If you have a particularly sour one that might not be good, but they tend to be sweeter in the summer.  I loved it against the spicy Asian seasoning I used!

Recipe at the bottom. 

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This WIAW I’m back from Colorado but OUT of groceries.  Desperation has set in…

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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