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)?

Peach Salsa Tortilla Pie

It’s not my birthday yet…

 

But pass me the sombrero!

I brought my sweet and salty tooth beyond just breakfast and dessert this week.  Fruit in salsa is one of the best combos.  Tomatoes are technically a fruit.  Strangely enough, they are legally a vegetable.

If you haven’t tried fruity salsa, I especially recommend experimenting with mango, strawberry, and pineapple.  It’s easy enough to make yourself (make salsa, add fruit), but I fell victim once again to Whole Paycheck Foods.  Sunday I trotted home with a jar of the good stuff and an idea for the fresh corn tortillas I bought at the farmer’s market.

Peach Salsa Tortilla Pie

 

Originally these were going to be enchiladas, but I broke the tortillas.  Instead, I decided to layer the pieces and call it pie!  Pie always wins.

The tortillas I used were small (~8-inch) corn tortillas made fresh at the farmer’s market.  This mean they were gluten-free, for those that care.  You can use anything you like; sprouted tortillas would be great in this too!

Peach Salsa Tortilla Pie

 

The strangest part to some of you may not be the fruity salsa, but the cod.  If you think that’s too weird (it really is good!), you could add any protein here.  Try chicken, shrimp, ground beef… or even tempeh to make it vegan!

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Peach Salsa Tortilla Pie

Peach Salsa Tortilla Pie

  • 2 pieces of cod (~12 ounces)
  • Juice from 1/2 lemon
  • 6 corn tortillas
  • 1/2 C peach salsa
  • 2 green onions, diced
  • 1 C kale, chopped
  • 1/2 C mushrooms, chopped
  • 1/2 C red bell pepper, diced
  • 1 jalapeño, diced (optional – I love heat)
  • Avocado, to top

 

Preheat oven to 375.  Place cod on a pan, top with lemon juice, and cook until barely done (~7-8 mis).  Remove from oven and allow to cool before breaking into smaller pieces.

Place 2 tortillas in the bottom of a pyrex (I lined mine with foil for easier clean up).  Layer with 1/4 C salsa, 1 onion, 1/2 C kale, 1/4 C mushrooms, 1/4 C bell pepper, and 1/2 the jalapeño (if using).  Repeat layer, and top with remaining tortillas (2).  Top with additional salsa.

Cover and bake at 375 for 15-20 minutes, then remove cover and bake an additional 5-10 mins to crisp the top.  You could also top with cheese here.  Remove from oven, allow to cool slightly to solidify.  Cut into wedges, top with avocado slices, and enjoy!

Makes 6 servings.

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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.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

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



***

With all these peach recipes, I’m going to have to quit getting annoyed by the Georgia Peach nickname.

Have you ever had a fruit-laced salsa?  What is your favorite fruit to add?

What kind of tortillas do you prefer? I love the weight that corn tortillas have.

 

5K Comeback + Fiesta Night

I used to be fast.

 

I also used to run a lot.

It’s funny how must faster you get when you get when you run a race.  I’ve been running a little bit.  Slowly.  On a whim I decided to run a 5K Saturday morning.  It turns out I hadn’t been pushing myself as hard as I thought I had been on my jogs.

I lined up for the 5K not expecting much out of myself.  It was already pretty hot and incredibly humid at 8am when the race started, but once I took off I felt like running a little faster.  Half way through I realized I was pacing pretty well… so I went for it.  25:52 went it, to be exact.  I finished 3rd in my age group (which is now 30+ – when did that happen?!) and 14th out of the women!  Kind of a nice surprise… and now I feel like running more 5Ks.

Pride Run 2014

… 

Read More »

Healthy Jicama Latkes

Latkes.

 

They’re not just for Hanukkah anymore!

Latkes are usually made with potatoes and are a traditional dish eaten during Hanukkah.  They’re also known as potato pancakes.  If you know me, you know I don’t like white potatoes and I’m not Jewish (though I adore matzo ball soup).  Also, it’s nowhere near Hanukkah.  Clearly a strange but good hack was needed!

Jicama Latkes

Never one to be bothered with tradition, I was determined not to let these little details derail me from an idea.  I wanted to use jicama and carrot to make latkes.  

So really, these are just jicama and carrot pancakes… with a Mexican twist.  Why Mexican?  Why NOT?  I love Mexican food!

Jicama Latkes

Call it whatever you’d like, but these ‘cakes will have you celebrating Hanukkah in May.  The bonus is that they’re a bit healthier than the traditional dish.  They aren’t fried in a ton of oil and are less starch-y than a latke.  They cover all the buzz words: gluten-free, grain-free, paleo-friendly, vegetarian.  And they’re strangely easy!

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Healthy Jicama Latkes

Jicama Latkes

  • 1/2 jicama (~150 grams)
  • 1 medium carrot
  • 1/4 C egg whites
  • 1/2 tsp Mexican spice blend

 

Grate jicama and carrot coarsely by hand.  Squeeze excess water.  Mix in a bowl with egg whites and your favorite spice blend.

Heat a bit or coconut oil or cooking spray in pan over medium heat.  Divide latke batter into 4 even parts and press into pan as a pancake.  Cook ~5 minutes on each side, or until latkes are lightly browned.

Plate and top as desired.  I served mine over greens and turkey, then topped it with salsa and avocado.

Makes 4 latkes.

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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’m not home yet, but I’ll be making these again when I get there… especially after all the Swiss treats… #sorryimnotsorry

Have you ever had a latke?

What is your favorite healthy hack for a traditional recipe?

 

Cinco de Strange But Good

I’m stranging-up Mayo!

 

(That’s May, not mayonnaise.)

It occurred to me that many of my Mexican-inspired creations are a bit strange.  Mexican is one of my favorite cuisines, and I’m always looking for a good way to shake it up!

No matter what time of day you celebrate, I have an appropriately themed dish!

 

Breakfast

Cocoa-Cayenne Sweet Potato Oatmeal

Sweet Potato CCC Oatmeal

Mex-Fast Tortilla Stack

Mexi-fast Tortilla

 

Small Plates

Tofu Jalapeño Poppers

Tofu Stuffed Jalapenos

Avocado-Mango Soup

Avocado-Mango Soup

Mexican Pineapple and Beet Salad

Pineapple Beet Salad

Mexican Cauliflower “Rice” Bowl

Mexican cauliflower rice bowl

 

 

Entrees

Mexican Socca Pizza

Mexican Socca Pizza

Seitan Chorizo

chorizo

Tequila-Lime Tilapia

Tequila Lime Tilapia

Sweet Potato Mexican Pie

Sweet Potato Mexican Pie

 

Libations

Piña Mezcalita

Piña Mezcalita

 

Dessert

Mexican Chocolate Cake

Mexican Chocolate Cake

Mexican Black Bean Fudgy Brownies

Mexican Black Bean Brownies

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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. :)



***

Check out the FitFluential Cinco de Mayo Round Up for more ideas!

What’s your favorite cuisine to add a #strangebutgood twist to?

Do you have Cino de Mayo plans?  Any special meals?

 

(Mostly) Raw Vegan Taco Salad

Have you ever met a raw foodist?

 

I don’t get it… 

I do get that it can be fun sometimes though!  Like veganism.  It forces creativity, which I love.  Also, I love bacon.

A raw vegan taco seems strange, but this was so good it even surprised me.  You could go all raw if you took the time to marinate the mushrooms and omitted the lentils.  I’m not that patient.

Raw Vegan Taco Salad

 

While it didn’t include bacon, I barely missed the meat in this vegan taco salad creation.  Sautéing the mushrooms with aminos gave it a delicious saltiness the was reminiscent of meat.  Plus, anything you top with guac is a win.

I also love having a texture contrast with the crunchy raw bell peppers.  A bite of that with the creamy guacamole and juicy tomatoes was a fiesta in my mouth.  #twss

Vegan Taco Salad

On the side I had some dehydrated kale chips, courtesy of Whole foods.  Gotta have chips with my guac!

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(Mostly) Raw Vegan Taco Salad

(Mostly) Raw Vegan Taco Salad

Taco “Meat”

  • 1 portobello mushroom, diced
  • 1/4 C cooked lentils
  • Juice of 1/2 orange
  • 1 garlic clove, minded
  • 1 green onion, chopped
  • 2-3 sprays Bragg’s Liquid Aminos (~1/8 tsp)
  • 1/4 tsp cumin
  • Sprinkle of cinnamon

 

Guacamole

  • 1/2 ripe avocado
  • Juice of 1/2 lime
  • 1/4 tsp cumin
  • 1/2 jalapeño, diced
  • 1 T onion, diced

 

Toppers

  • Bell pepper
  • Tomato
  • Mango
  • Cilantro
  • Freshly ground pepper

 

Cauliflower “Rice”

  • 1 C cauliflower florets, plused in food processor to a rice-like state

 

Sauté taco “meat” ingredients until tender.

Meanwhile, mash together guacamole ingredients.  Prep desired toppings and cauliflower rice.

Plate rice and stack remaining components on top.

Take a picture (because it’s pretty) and enjoy!

_________________________________________________________________________________________

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 realize I should have saved this recipe for Cino de Drinko Mayo! 

Do you like raw food?

Will you celebrate Cinco de Mayo?

 

Kabocha and Black Bean Frittata

There’s something special about a hot breakfast.

 

Forget Folger’s in my cup – I want eggs!

As someone who is continually unable to get out of the door on time, hot breakfasts aren’t exactly practical.  This means food prep is especially important.  And it has to be high protein – I need stay-power!

I bring you the Kabocha and Black Bean Frittata.

Kabocha and Black Bean Fritatta… 

Read More »

Mexican Chicken Soup

The only thing I like better than Indian food is Mexican food.

 

Depending on the day.

On this MLK Day, I am celebrating equality Mexican-style with soup.  After seeing Jenn’s Crock-pot Chicken Tortilla Soup, I was craving a batch.  Alas, I have no crock-pot and I can’t follow a recipe.  This is what resulted:

Mexi-Chicken Soup… 

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Marshmallow Chocolate Chip Cake + WIAW

It’s rare that I repeat a meal.

 

Except dessert.

Variety is one of the keys to staying on track.  I know this is different for everyone, but if I don’t stay entertained by what I’m eating it’s not pretty.  Which is why I’m shocked by this story about a woman eating nothing but Starbucks for a YEAR.

Beatiful-Existence-Starbucks-For-One-Year

 

The 40-year-old woman, Beautiful Existence, is a mother of two.  Yes, that’s her legal name.  She still cooked for her kids, but – even on holidays – only ate Starbucks food.

She said she spent $500-$600 a month on meals, and ended up saving money and losing weight.  Her first non-Starbucks meal?  Fish and chips from Seattle restaurant chain.

I would’ve done a lot better than that after  year of bagels! 

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This WIAW I did not eat at Starbucks.  I did repeat a meal, and for that I am ashamed.  Kidding, kidding.

WIAWbutton

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

Read More »

Strange But Good: Mexican Chocolate Cake

Dessert is my favorite part of a fiesta.

 

Christmas counts as a fiesta, no?

I made this for Thanksgiving, but it would be fantastic for a Christmas dinner, too.  Or New Years.  Or just for breakfast.

When you read the ingredients in this cake, you’ll see that it actually wouldn’t be so bad to have at breakfast.  It’s full of healthy fats and protein, and sugar-free!  This brings me to the strange.  The healthy fat in this one is avocado.  It’s good, I swear.

Mexican Chocolate Cake

 

Between the avocado, eggs, and yogurt, this is one of the lightest, moist cakes you’ll ever have.  It’s the perfect end to a heavier dinner.  You could eat half of it without blinking an eye.  Not that I would know.

The almond, cinnamon, and cayenne are the Mexican part.  If you’re concerned about the cayenne, you could leave it out.  It’s not overwhelming; it simple gives the smallest hint of “hmmmm” at the end of a bite.

Mexican Chocolate Cake with Coconut Icing

 

The icing on this cake was yet another healthy fat addition.  I whipped coconut cream into a pillow-y spread for the cake.  Don’t worry if it doesn’t seem stiff enough at first – it will firm up as it settles.

You can have fun with the flavors here.  I added vanilla and cinnamon, but a liqueur like Frangelico or pie spice would be excellent as well.

I know several of you made these Chocolate Avocado Cookies or these (Vegan) Blood Orange Scones… vouch for me! You really can’t taste the avocado.

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Mexican Chocolate Cake

Mexican Chocolate Cake

  • 1 small avocado
  • 1 egg
  • 2 egg whites
  • 1 C xylitol (or other sugar substitute)
  • 3/4 C Icelandic yogurt (or Greek)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cayenne
  • 1 C unsweetened vanilla almond milk
  • Coconut Icing

 

Preheat oven to 350.  Prepare a bundt pan.

In a small blender, mix the avocado and eggs until smoother.  Stir in xylitol, yogurt, and extracts until combined.

Whisk together dry ingredients.  Gradually add dry ingredients to the wet.

Once combined, add in milk and beat well.

Pour into bundt pan.  Bake for 45 minutes or until toothpick comes out clean.

Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.

Eat as-is, or ice the cake with whipped coconut cream frosting.  I used this recipe for the coconut cream whip, only I subbed more xylitol for the sugar, and added vanilla and cinnamon.

Note: Like most cakes, the flavors improve after that cake has a day to rest.  Do wait to frost it until the day of.

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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. :)


***

My mom took home a couple of slices and called the next day (at breakfast) to tell me it had gotten even better!  I think day 2 is the perfect storm for this one.

Avocado.  Would you bake with it? Have you ever?

What is your favorite dessert for the holiday season?