Chicken & Waffles

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Sweet and savory is one of my favorite combinations. What better way to combine the two than with a recipe re-vamp of chicken and waffles! Here I am using the CK Chicken Tender recipe and a new Sweet Potato Waffle recipe. I also whipped up a Peach Glaze to go on top. If you do not want to make the glaze you could do a small drizzle of honey for some sweetness.

Chicken tenders:

  • 2 pounds of chicken tenders
  • 1-2 eggs for egg wash
  • 1/2 cup rice flour
  • 1/4 cup almond flour
  • 1//4 cup parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • Olive oil for cooking

Directions

  1. Mix all dry ingredients in shallow bowl for dredging chicken through.
  2. Whisk eggs in separate bowl.
  3. Dip tenders in egg wash, then dredge to coat through breading.
  4. Pre-heat olive oil in large pan over medium heat.
  5. Cook tenders for about 4 minutes on each side. Do not crowd the pan too much.
  6. Add more oil to the pan and cook tenders in batches.

Sweet Potato Waffles

  • 3 cups baked sweet potatoes
  • 1 whole egg
  • couple of dashes of garlic powder
  • couple of dashes of onion powder
  • 1/2 cup Kodiak Cake Waffle Mix
  • pinch of salt
  • unsweetened almond milk
  • optional add in: dash of red pepper flakes and 1/2 tsp of sesame seed oil

Directions

  1. Bake sweet potatoes, about 3 medium size potatoes. You could possibly use canned pumpkin puree but you may need more Kodiak Cake Mix.
  2. Mix all ingredients in a mixing bowl. Consistency should look more like mashed potatoes and not a lot of liquid. Use the almond milk as needed if you need more liquid.
  3. Pre heat waffle maker to medium-high heat. Once ready, spray both sides with cooking spray and add about 1/4 cup-1/2 cup of sweet potato waffles mix.
  4. Close waffle maker and cook for about 3 minutes or until most of the steam stops coming out.

Peach Glaze

Directions

  1. Add ghee and frozen peaches to medium sauce pot, over medium to high heat and cook peaches down about 7 minutes.
  2. Once peaches are cooked and soft enough to smash, add the liquid and allow to simmer.
  3. Allow the liquid to reduce down about 7 minutes. While simmering, smash some of the peaches to help thicken the glaze. The glaze will thicken more once it cools down a bit.

 

Cookie Wreath Fruit Pizza

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My mother is accredited with this beautiful creation! Its a fruit pizza recipe re-vamp! Having just completed the Clean Kitchen 12 Week Challenge herself, she took on re-vamping a cookie recipe to make a fruit pizza for a holiday party. It was fantastic and beautiful! Even the kids gobbled this one up. We did make some tweaks to her cookie recipe by replacing 1.5 cups of almond flour with oat flour to cut down on some of the fat. If you only have almond flour, then by all means just use that. Let us know how yours turns out!

By Lorraine Siders

Cookie ingredients:

  • 1 egg
  • 2 tbs coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup honey
  • 1  1/2 cup oat flour
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Icing ingredients – mix together and set aside.

  • 1 (8 oz) pkg Greek Yogurt Cream Cheese, softened
  • About 1/4 cup of granulated Truvia sugar substitute
  • 1/2 tsp vanilla extract
  • 1-2 teaspoons of lemon or lime juice

Fruit topping:

  • strawberry
  • blackberries
  • blueberries
  • raspberries
  • kiwi
  • fresh mint to garnish

Directions

  1. Preheat oven to 325 degrees
  2. Line a pizza pan with parchment paper.
  3. In a medium bowl, beat egg until frothy, add coconut oil, honey, and vanilla.  Mix well.
  4. Add baking soda, oat and almond flour and mix until combined.
  5. Take the dough and flatten it with your hands on the parchment paper lined pizza pan. The dough was a little sticky, just do your best. It is going to be covered with icing and fruit anyway!
  6. I then used a large round drinking glass to cut out the inner ring.  Added the inner ring portion back into the newly shaped “wreath” on all sides.
  7. Bake for 15-18 minutes or until the bottom of the cookies are golden brown.
  8. Cool completely before adding your cream cheese icing mixture.
  9. Arrange fruit on top of your cream cheese mixture.  We used strawberry, blackberries, blueberries, raspberries and kiwi. Add fresh mint to garnish.

Enjoy!

Protein Jalapeño Cornbread

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This is a Recipe Re-Vamp of another recipe revamp! This is a twist on Coach Kellar’s original Cake Bread recipe. One of our Clean Kitchen Clients, Meredith West,  came up with this variation. This is a take on a sweet cornbread, using vanilla protein powder to sweeten it. It is phenomenal. It’s a perfect dipper for soup or chili. Eat it for breakfast with a medium egg cracked over it, so good! With all the variations created, I think we will start a “Cake Bread” page, ha!

cornbread_detail2_8x5

Servings: 8 slices

Dry Ingredients:

  • 1/4 cup coconut flour
  • 1/4 cup self rising cornmeal (you can also make your own with 1 cup cornmeal, 1 tsp baking powder, 1/2 tsp kosher salt)
  • 1 scoop Quest Vanilla Milkshake Protein powder
  • 1/2 tsp salt
  • few shakes of black pepper

Wet Ingredients:

  • 1/2 cup corn (fresh or can)
  • 2 whole eggs
  • 1 1/4 cup liquid egg whites or egg beaters
  • 1/4-1/2 cup pickled sliced jalapeno
  • 1/4 cup pickled jalapeno juice

1-2 tsp ghee (I used Tinstar Foods Brown Butter Ghee) or butter

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