Almond Cardamom Waffles

Still in pursuit of delicious and different breakfast options, I was toying with a few different breakfast ideas when I came across a recipe for Perfect Vanilla Waffles. Although they looked delicious, I didn't have a few of the ingredients on hand...so....I improvised. I also felt that I had been overloaded by cinnamon, being October and all, so I picked another route to follow and combined almond and cardamom. Yum! 


Almond Cardamom Waffles

I put chocolate chips in mine. Yummy chocolate middle!

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour


Ingredients: 

• 1 cup almond milk, lukewarm
• 2 tsp honey or agave
• 2 tsp rapid rise yeast
• 1 cup gluten free flour
• 1 tsp baking powder
• 1 tbs tapioca starch
• pinch of salt
• 1 tsp ground cardamom
• 1 tbs almond extract
• 2 tbs oil

Instructions:

1. Dissolve the honey or sweetener in the lukewarm milk. Sprinkle the yeast over the top of the mixture and set aside for at least 10 minutes. 
2. In a large mixing bowl, mix together the flour, starch, salt and cardamom. Add the almond extract and oil and whisk until the dough forms small granules. 
3. Pour in the milk mixture and mix until just combined. Once everything has been mixed, set the batter aside for at least 20-30 minutes.
4. Once your waffle iron is ready, spray it with cooking spray and pour on the batter. Cook until your waffles are a deep golden brown. Feel free to mix up the spices or add mini chocolate chips, nuts or dried fruit!

The Best Mediterranean Potato Salad of All Time

Moment of truth, I do not care for mayonnaise. It is not a favorite condiment of mine. That being said I also don't care for casseroles. Many of them taste fine, it's more the mystery of what they contain that deters me from digging in. They vary in density, consistency, and many other features, making them all in all far too variable for me to enjoy. I feel so much better for having gotten that off my chest. Now we can move forward.

For the longest time, I did not eat potato, egg, or chicken salad, because of their casserole-like qualities and the copious amounts of mayonnaise often used in their preparation. However, I now eat potato salad, and it is vegan, it is healthy, and it is mayonnaise free!

This potato salad is mustard-based, seasoned with fresh mint, parsley, salt and freshly-ground black pepper. It has a great consistency, and all of the ingredients are clearly identifiable.

Mediterranean Potato Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Serves 4 to 6

Ingredients: 

• 4-5 medium red-skinned potatoes, rinsed, drained and cut into 1 inch cubes
• 1 cup green beans, cut into 2 inch long pieces and steamed until crisp and bright green*
• 1 can chickpeas, rinsed and drained
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 2 tbs sliced marinated olives, I use kalamata
• 1 tbs capers, rinsed and chopped 
• 2 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tbs whole grain mustard
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions:

1. Boil water in a large heavy bottom stock pot over medium-high heat. Once the water is boiling, add your potatoes. Boil them until they are easily pierced by a knife, but are still firm, 10-15 minutes. Drain your potatoes in a colander and let them cool while you prepare the dressing. Do not run cold water over them to expedite this process. 
2. While your potatoes are cooking, combine the olive oil, vinegar, mustard, salt and pepper in a small bowl and set aside. 
3. Return the potatoes to the pot or to a serving dish. Add the green beans, chickpeas, parsley, mint, olives, and capers and toss to combine. Drizzle the oil and vinegar dressing over the contents of the bowl and toss until everything is lightly coated with dressing. You can serve this salad warm or chilled. 

Notes*

If you like your green beans to be very crisp, then you can cut them and place them in the bottom of the colander. When you drain your potatoes, pour the hot water over the green beans. Once the potatoes have cooled slightly, return the green beans and the potatoes to the pot and proceed with the recipe. 

Adapted from Williams Sonoma

Fail Proof Kale Chips

I have read a lot of horror stories starring burned kale chips as the main villain. In an attempt to remedy this situation (and finish off a half a bunch of kale), I got to work in my kitchen.

My roommate had opened the fridge door, only to exclaim, "we still have a lot of kale left over. You should make kale chips." Sometimes, she can be so convincing, and with a suggestion like that, I couldn't find any reason not to. I had read of several different methods using the oven, but several methods had resulted in burnt chips. I tried a slightly different method, and I was very pleased with the results.

Fail Proof Kale Chips

 

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes

Ingredients:

• 1/2 bunch of kale, rinsed, dried, and cut in to 2 inch pieces
• 2-3 tbs olive oil
• Salt, pepper, or any of your favorite seasonings

Instructions:

1. Preheat your oven to 425 F and line a baking sheet or two with parchment paper. After preparing your kale, toss it in a large bowl with the olive oil and sprinkle it with the seasonings of your choice, making sure that the kale is evenly coated. 
2. Spread out your kale pieces so that they are not overlapping each other. You may need multiple baking sheets. Place your pan in the oven, and turn the oven off. Leave the pan in the oven for 20 minutes. 
3. If you dried your kale very well, then your chips may be done after the 20 minutes, however, if they do not hold their shape just yet, then leave the pan in the oven and let your oven preheat to 425 F once more. Once the oven has preheated, turn the oven off again and leave the chips in for another 10 to 20 minutes, checking periodically to ensure that they don't burn.

Dutch Oven Campfire Potatoes

This weekend, a group of friends and I went camping at a local park. We divided the tasks very well among us and we all pulled our own weight. It was a great trip! That being said, I was in charge of food prep and cooking. Trying to keep this trip as healthy and simple as possible, I only brought one pan and prepared a lot of food in advance. We had pumpkin loaf, potato salad, fresh watermelon, celery sticks, and roasted potatoes to name just a few of the items on our menu.

We brought a 5lb bag of potatoes and a mini bottle of olive oil. Cutting, rinsing, and roasting the potatoes was a great way to start the day as my buddies woke up. We shared Irish coffee as the potatoes cooked and dug into the potatoes and some cinnamon buns I had baked in advance.

This breakfast was a great way to start our weekend of outdoor adventure. It was great to disconnect from the Internet and our phones, and just enjoy each others company. I highly recommend it. 

Dutch Oven Campfire Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves 6

Ingredients:

• 5lb bag of potatoes, cut into 1/2 inch cubes and rinsed
• 1/2 cup olive oil
• Salt, pepper, and seasonings or toppings of your choice

Instructions:

1. Start a chimney with your coals, or the cooking apparatus you are using. While the coals are heating, place your potatoes in a Dutch oven or fire proof pan and toss them with olive oil and seasonings. When the coals are glowing and red hot, pour them into your grill or fire pit, lower the grate to the lowest setting above the coals, and place the Dutch oven on the grate. 
2. Let the potatoes roast over the coals, stirring every 5 minutes or so. Make sure to scrape any potatoes from the bottom of the pan so they don't burn. Cook the potatoes until they are easily pierced by a fork, at least 30 minutes. 
3. Carefully remove the potatoes from the grill and serve them while they are still warm. We topped ours with Chipotle Tabasco sauce and they were great!

Pumpkin Gingerbread Cake with Pecan Streusel Base

I am a huge fan of Fall foods. Having grown up in the north, I am of the mindset that food, like produce, has its own season. Some of my favorites are greens (collard, mustard, kale, etc.), root vegetables, apples in any form, and copious amounts of pumpkin. What are some of your favorite fall flavors or foods? I'm always looking to try new foods! Since we have just officially started Fall, I can now eat the above foods to my heart's content!!!

I had a can of pure pumpkin that I needed to use, so I started tossing ingredients together in a bowl, and I was really pleased with the final result. This is surprisingly versatile too. If you would rather have a pumpkin gingerbread loaf, then omit the streusel base in the pan and bake just a few more minutes. This recipe is great by itself or topped with a dollop of spiced cashew cream or even a little apple butter.

Omitting the streusel base, cuts out sugar, but it does not take away from the final product. With or without added brown sugar, this recipe is fabulous and sure to be a new Fall staple.

Pumpkin Gingerbread Cake with Pecan Streusel Base



 

Prep Time: 15 minutes
Cook Time: 45 minutes - 1 hour
Total Time: 1 hour - 1 hour 15 minutes

Yields 24 pieces

Ingredients:

Cake:

• 1/2 cup molasses
• 1/2 cup maple syrup
• 1 15 oz. can 100% pure pumpkin
• 4 flax eggs (4 tbs ground flax and 8 tbs water)
• 1 cup white rice flour
• 1/3 cup buckwheat flour
• 3 tbs tapioca starch
• 1 tsp salt
• 1 tbs ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder

Streusel Base (Optional)

• 1/4 cup brown sugar
• ground cinnamon
• 1/4 cup chopped pecans

Instructions:

1. Preheat the oven to 350 F and line two 9x9 square baking pans or a 9x13 cake pan with parchment paper. If you are using the streusel base, then sprinkle 2 tbs brown sugar into the bottom of each lined pan. Sprinkle cinnamon evenly over the brown sugar, then sprinkle 2 tbs of the pecans over the cinnamon in each pan. In a measuring cup, whisk together the flax and water to form your flax eggs and let them set while you mix the cake together. 
2. In a large mixing bowl, combine the molasses, maple syrup, and pumpkin. In a separate bowl, combine the flours, starch, salt, spices, baking soda and baking powder. 
3. Add the flax eggs to the pumpkin mixture and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until just combined. 
4. Divide the batter between the two pans, and bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Remove the pans from the oven and allow them to cool slightly before serving. You can serve the cake warm directly from the pan or cool completely and invert if you want to remove the cake from the pan. 

Big Sky Bakery Inspired Bread

There's a bakery in Birmingham that bakes a delicious 7 seed bread. Unfortunately, it contains wheat flour and I can no longer eat it. The bread is a moist and sweet brown loaf studded with seeds throughout and rolled in sunflower seeds. I loved it, and I missed it...until I came across this recipe.

The flavor of this bread is so similar to Big Sky Bread and makes for a great breakfast or snack. It's incredibly hearty and filling and loaded with healthy seeds and nuts!


Big Sky Bakery Inspired Bread

Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Yields 1 loaf

Ingredients:

• 1 cup raw sunflower seeds, you can use seasoned ones if you want a different flavor
• 1/2 cup flax seeds
• 1/2 cup raw almonds or other nuts
• 1 1/2 cup gluten free old fashioned rolled oats
• 2 tbs. chia seeds
• 3 tbs psyllium seed husk powder
• 1 tsp fine grain pink Himalayan sea salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup dried cranberries or other fruit (optional)
• 1 tbs maple syrup
• 1/4 cup apple sauce
• 1 1/2 cups water

Instructions:

1. Line a loaf pan with parchment paper and set aside. In a large bowl mix the sunflower seeds, flax seeds, almonds, oats, chia seeds, psyllium, salt, and cinnamon and cranberries if using. 
2. In a measuring cup, mix together the maple syrup, apple sauce and water. Pour the mixture over the dry ingredients and mix until a thick dough forms. 
3. Transfer the dough to the prepared loaf pan and smooth out the top of the loaf. Let the loaf rest for at least 2 hours and up to overnight on the counter. The dough is ready to be baked when you can tug at the side of the parchment paper and the dough retains its shape. 
4. Heat the oven to 350 F. Bake the loaf on the middle rack for 20 minutes. Remove the loaf from the pan and place it upside down on the oven rack. Bake for an additional 30 to 40 minutes. The bread is done when it sounds hollow when tapped. 
5. Let the bread cool completely before slicing. This bread should be stored in an airtight container in the fridge for a week or for three weeks frozen. Slice before freezing.

Adapted from My New Roots

Sautéed Kale in a Balsamic Apricot Vinaigrette

It's fall, which means a surplus of leafy greens at the grocery store. As I was stocking up for the week, I passed by the collards, but kale caught my eye. I brought it home and started toying with flavor combinations. I think I may be on to something here...This recipe has touches of spicy and sweet and is light but very filling. All in all, it's delicious! 

Sautéed Kale in a Balsamic Apricot Vinaigrette

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

Ingredients:

• 2 tbs olive oil
• 1 small yellow onion, sliced thinly
• 6 cloves garlic, minced
• 1/2 cup dried cranberries
• 1 tbs apricot preserves
• juice of 1 lemon
• 4 cups of kale, sliced thinly and rinsed
• 1/4 cup slivered almonds

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until starting to brown, at least 5 minutes. Add the garlic and cook at least 1 minute. Add cranberries, apricot preserves, and lemon juice and stir until heated through, 1 minute.
2. Add the kale to the pan, turn off the heat, and toss to combine. Remove the pan from the heat when the kale starts to wilt. Toss once more before serving.