For the past month or so I have been working for DMNmedia in The Dallas Morning News building which means that my days are no longer filled with working from home in shorts and a t-shirt.  I have a commute that can take anywhere from 30 minutes to 1 hour depending on traffic.  I am on the go all day with sales calls and managing a team of reps to help sell our digital assets to clients.  It can be demanding and tiring especially at the end of the day when the idea of cooking can sometimes make want to cry.  Throw in the fact that I am doing double workouts on some days with a run in the morning and a trainer ride in the evening and my normal 80-year-old dinner time of 4pm is now closer to 7:30-8:00pm.  What this means is that I am more like the majority of the people reading this blog than not.

Over the past month I have learned a lot about how to organize my time to be as efficient as possible.  The day is broken down into 1 hour blocks so if I decide to hit snooze and I am get up 9 minutes later than the workout is going to be 51 minutes instead of 60.  That is just the way the cookie crumbles.  What I cannot ignore are my hunger queues.  When the body is hungry it is important to feed it, even if the idea of cooking after my evening workout is not appealing.  When I was contacted by Sarah Grey about a guest post for weeknight dinners I was happy to accept her offer because I know I am not the only one dealing with this issue.

The week night dinner ideas are rather simple and easy yet they provide you with the macronutrients you are going to need if you are training for an endurance event.

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Nutrition is important for everyone, but it is especially important for athletes, who are asking more of their bodies than the average person. Important things in athlete nutrition include quantity: you have to eat enough so your body has everything that it needs, which will be a lot if you’re doing endurance training daily. Regularity is another indispensable element to a good diet. You have to eat at correct timing intervals, so that your body has constant and steady nourishment. It’s best to eat not just regularly, but at the same time every day, so that your GI levels will remain constant. Eating after a workout, when muscles are hungry for nutrients and worn out, is really important. The thirty to sixty minutes immediately following your workouts is ideal. Try having about one gram of carbs per kilo of body weight, and roughly twenty grams of protein after your workout. Wait a few hours until you consume any fat, and avoid sugar. Because the diet of an endurance athlete is so particular, it’s pretty essential to learn to cook, so that you can pack everything you need into the diet you have. You won’t be able to eat like everyone else. Here are some weeknight recipe ideas, just to get you thinking. I recommend having a cache of ‘fallback’ recipes close by in your kitchen, all nutritious and packed with protein. This book is useful too. Use this list to let you imagination run wild.

 

  1. Steak sandwich.

This should mean a piece of lean, organic, free range meat in a low GI, gluten-free wrap with some vegetables thrown in there somewhere, and a big glass of water or herbal tea on the side.

  1. Falafel and tzatziki

As always, add some chick peas and veggies to this one. Make your own tzatziki to regulate the quality.

  1. Power smoothie

Throw in raw eggs, protein powder, kale and green vegetables, honey, banana.

  1. Eggs with avocado and vegetables

Boiled eggs are packed with protein and micronutrients. Avocado is filled with essential fatty acid. Add some dressing and veggies and voila.

  1. Sardine salad

You can sub this one for tuna as well. Just add your favourite greens and dressing.

  1. Salmon steaks

Grilled or steamed is best.

  1. Cobb salad

An old favourite.

  1. Chicken and broccoli

Just make sure it’s organic and free range chicken!

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Thank you Sarah for your blog post.

What Is Your Weeknight Dinner Go To?

For me I can be found making egg sandwiches with roasted vegetables or veggie burgers and sweet potato fries.  I live by the cooking motto of Keep It Simple, Keep It Easy, Keep It Clean.  This is especially true when it comes to the weeknight dinner when all you want to do is go to bed.


Published in Uncategorized

Oatmeal is a favorite meal of endurance athletes, but typically it is only eaten for breakfast.  The other notion that is attached to oatmeal is that it is just a lumpy mess that people eat just because it is good for them.  To that they will add all sorts of ‘bad’ food thus removing all the healthy benefits that oatmeal brings.  Last week I had the idea that oatmeal should be something more than just a meal to eat at breakfast or a mushy bowl of “I just need to eat this as quickly as I can.”

In the past I have made pasta using spinach or kalamata olives so as I was thinking about how to make oatmeal a dinner meal the notion that it could be made into a pasta struck me.  Why not get oat flour and use that to make pasta?  Or taking rolled oats and blending them into a flour would work as well.  Once I had that idea in my head it was all about what do I eat with my oatmeal.  Cacao nibs, goji berries, bananas, cinnamon, nutmeg, turmeric, strawberries, nut butter……the possibilities were endless.  It was just about getting into the kitchen.

Yesterday when I got home from my run I wanted to make it but knew it would take some time to make and I was hungry so I made oatmeal waffles and saved the oatmeal past for dinner.  I was in the middle of texting withMandy when I was eating and told her to hold onto her hat for the picture of my dinner.  Her response to the picture and the taste of the food confirmed for me that it was a recipe that I needed to share.

Published in Breakfast Recipes

Quinoa and tofu is not something I typically put together as it seems like protein overkill.  There is 8g of protein per cup of quinoa while there is 10g of protein per 1/2 cup of tofu.  18g of protein in one meal would be nearly35% of the average needs of a man and that just seems like to much from one meal.  I avoided this combination forever until I saw a post on Instagram with these two combined and I thought that I should just give it a try and ignore the macros for just one meal as the texture combination seemed like it would be phenomenal.

If tofu is made to my liking then it is extremely crunchy on the outside and creamy on the inside while the quinoa would present itself with a creamy texture overall.  Of course you can’t just toss quinoa and tofu on a plate and call it a meal.  You need other ingredients and when I saw Chef Marcus Samuelsson’s recipe for a quinoa and beet salad I knew that beets were going to get tossed into the mix.  Of course it didn’t hurt that I had just purchased beets from the farmer’s market the weekend prior.

With a cast iron pan ready to go having the crunchy exterior on the tofu, sweet potatoes and beets was going to be easy.  Cast iron pans were made for pan roasting vegetables.  Put some sweet corn and sweet peas into the quinoa to off set the poblano pepper and this quinoa and tofu salad would be a hit.  The downside is that the beets would turn nearly everything a shade of red and so you could call this Red Quinoa And Tofu Salad if you wish, but whatever you call it just make and then sit out on your back porch or patio on a cool summer evening and enjoy.

 
quinoa and tofu - recipe - salad

Quinoa And Tofu Salad With Beets, Sweet Potatoes, Corn, Peas And Poblano Peppers

This quinoa and tofu salad is wheat-free, gluten-free, dairy-free and vegan.  I think I covered everybody’s issues here other than adding bacon for the carnivores that follow this blog.  In truth bacon wouldn’t go so well here but diced chicken or turkey would be a perfect substitute for the tofu.  I also believe that you could turn this quinoa and tofu salad into a quinoa and tempeh salad if you so choose.

Lastly, this dish can be served cold at a picnic as well and all the flavors will hold up (I would know as I did not finish it all and put it in the fridge and then ate it for breakfast the next day – cold straight from the fridge).

Published in Lunch Recipes

Asparagus Risotto was voted as the recipe of the week on my Instagram feed and I couldn't have been happier to share this recipe with you.  As you know, maybe not if you live anywhere there has been snow fall lately, we are in spring and so it is time to dust off your favorite spring ingredients and make something that is in season and of course tasty.  For me, when spring comes I want asparagus and artichokes.  Seeing as artichokes were not available at the time of my grocery shopping I picked up a bunch of asparagus and decided what would be better with asparagus than lemon. As I was thinking about putting asparagus with lemon I was trying to figure out what else would pair nicely with it.  I could just make rice or quinoa but I wanted something a tad bit more chewy than those items.  At that point I was poking around my pantry and there was the risotto.  A perfect combination of to the teeth feel in risotto with the crispness of asparagus.  The birth of Asparagus Risotto with lemon zest was born.  Nothing could be better.....oh wait!  I forgot that adding mushrooms with lots and lots of garlic WOULD be better and so I set off into my kitchen to create this dish and I was not disappointed.  Even got a little bit of inspiration to plate it nicely before turning the glass over and shoveling, I mean eating slowly. One benefit to getting into the kitchen more often was being able to discover how much lemon zest can add to your dish.  This is a simple ingredient to use and yet the return on your investment is exponential.  With a simple vegetable peeler peel off the outer skin of the lemon (not too deep otherwise it gets to acidic) and then chop into small pieces.  This little addition brings your dish to new heights and if you are cooking for somebody else will make them think that you are worthy of being on the Food Network. [recipe] [caption id="attachment_8079" align="aligncenter" width="553"]asparagus risotto - recipe - healthy -vegan Asparagus Risotto With Lemon Zest[/caption]

Have You Made Asparagus Risotto?  How Do You Prepare It?

Published in Lunch Recipes

Incredible Hulk......remember him?  At this point The Incredible Hulk has been reduced to a supporting role in the superhero movies but back when I was a kid The Incredible Hulk, which starred Lou Ferrigno, was a show not to be missed.  I mean who doesn't go into fits of rage when people make you mad and make you want to rip off your shirt, turn green and have your jeans reduced to capris and then after you kick ass have all your clothes return to normal and your regular skin complexion come back as well?  I'd sign up for that. Anyway, this Incredible Hulk Vegan Creamy Pasta Recipe will not have that type of effect on you from the outside, but on the inside your body will thank you immensely.  This has healthy fats in the form of avocado, avoids dairy by using vegan parmesan cheese and coconut milk and is gluten-free with the use of quinoa pasta.  Now if you want to take this Incredible Hulk pasta and add in whole milk, regular parmesan cheese and durum wheat pasta then go for it as the process would be the same.  I toyed with the idea of having this be an Incredible Hulk Carbonara but truth be told it was right after a hard 7 mile run and the faster I got the food in my pie hole the better off I and Karen would have been otherwise I may have said:  You Won't Like Me When I Am Ravenously Hungry! What made this dish perfect for a post run was that the carb:protein ratio was the ideal 4:1 with 19 grams of protein and 77 grams of carbohydrates.  Did I mention that it was vegan?  That's right there are 19 grams of protein in the Incredible Hulk Vegan Creamy Pasta recipe without the use of meat.  It is not hard to get to your requirement of daily protein from vegetables and all you have to do is eat a balanced diet. 

Do You Remember The Show The Incredible Hulk?

Have You Made Creamy Sauce Without Dairy?

 

Published in Lunch Recipes
Tuesday, 16 April 2013 11:44

Acorn Squash And Brussels Sprouts Salad

Acorn squash is slowly going to ‘fall’ out of season (thank you to the Spring that hasn’t really sprung yet) and that saddens me.  There is nothing like an acorn squash that is baked in the oven and then just lightly (OK, heavily) coated in cinnamon with a tablespoon (OK, three tablespoons…..OK, OK the entire jar of homemade nut butter).  While I have them around I am going to use my acorn squash to the best of my ability.

Yesterday was a complete recovery day as we enter what I suspect will be the hardest two weeks of Ironman Texas training to date.  I stopped counting the yards I have to swim this week when we entered 5 digits and I know there is a 6 hour ride on Saturday and a 2.5 hour run on Sunday.  So on Mondays which are active recovery days I have to dial down my activity which means dialing down my food consumption.  What that does not mean is that I dial down the flavor or the inspiration to get into the kitchen and create.

As I was meal planning on Sunday evening and rummaging through my produce I came upon two gorgeous acorn squash and knew immediately I was doing something with them.  I originally thought that I would slice and bake them but thought that was too simple and what would I want with it if cooked that way.  At that moment Karen asked me to help her meal prep her lunches based on what I was eating for lunch or dinner.  This is a huge deal for me as Karen does not typically eat my dinner during the week. That was until yesterday when she had this Vegan Cornmeal Pizza.  I was excited and wanted to make something light and refreshing for her to eat that would also help me get through the light activity day and to provide something nutritious that could also be taken to the office for Karen.

I chose to stuff the acorn squash but not with millet or quinoa or rice which can have a lot of carbs.  Instead I was focused on light and with lots of fiber to keep me feeling full for a long time.  I knew we had Brussels Sprouts and I had just picked up some dried fruit (yes carbs but when you are using small amounts they do not add up – you will see in the nutrition information in the recipe.)  The next decision was how to dress it and I love sriracha and figured I could use a bit of that and something acidic to cut it with and apple cider vinegar entered the picture.

Here is my recipe for an Over-Stuffed Acorn Squash And Brussels Sprouts Salad.  By the way I am going to start taking better pictures of the process so that you can see what is needed and how they are prepped as you move through the recipe.  Hope that helps you visualize the recipe and gets you into the kitchen more often.

Acorn Squash And Brussels Sprouts Salad

Ingredients: 1/2 Acorn Squash, 100g Brussels Sprouts, 1/2 green onion (including bulb), 10g Tbsp dried cranberries, 10g Sunflower seeds, 10g seedless raisins, 10g pumpkin seeds, 1 Tsp Apple Cider Vinegar, 1 Tbsp Sriracha Servings: 1 Nutritional Information (without dressing): 274 calories, 44g Carbohydrates, 9g Fat, 8g Protein, 7g Fiber Directions:

  1. Pre-heat oven to 405*
  2. Cut acorn squash in half and de-seed.
  3. Place acorn squash in oven and bake for 25 minutes or until soft to the touch.
  4. While acorn squash is baking chop the Brussels Sprouts and green onion thinly.  Place in a bowl.
  5. Add cranberries, sunflower seeds, raisins and pumpkin seeds and set aside.
  6. When acorn squash is ready remove from onion and place on plate.
  7. Combine the vinegar and sriracha then dress the salad.
  8. Add Brussels Sprouts salad to the plate and serve.

 

What Fall Ingredient Will You Miss The Most?

Do You Enjoy Making Simple Salads?

 

Published in Lunch Recipes
Friday, 25 January 2013 12:20

Quinoa And Black Beans Patty Recipe

Quinoa and Black Beans are a match made in heaven like peanut butter and jelly or chocolate and peanut butter so as I was writing out my meal plan for the week I knew I wanted this combination at some point.  As a kid growing up in a Puerto Rican household rice and beans was always available so why not convert the rice to quinoa and keep the black beans right? Not wanting to have just quinoa and black beans I decided to throw in avocado and combine all those ingredients to form a patty.  It was then that I remembered being in Spain and the first time I had an egg on a hamburger (yes, I haven't always been a vegetarian.)  What could be greater than the creamy yolk of a fried farm fresh egg on top of a quinoa and black patty?  As my mind kept going to all these different areas I had to stop myself and just hope that what I had would fit into my meal plan in terms of carbs, fats and protein.  That being said doesn't mean that I would not have adjusted my meal plan somewhere else to include the quinoa and black beans. As I suspected the creamy avocado and egg yolk matched the flavor profile of the quinoa and black beans perfectly.  Throw in the crunch on the outside of the patties and you had flavor and texture. Throw some sriracha on top and you have the spiciness that all dishes should have. Enough of all this writing and here is the recipe for the quinoa and black beans patty.

Quinoa And Black Beans Patty

Ingredients: 1/4c dry quinoa (rinsed), 1/4c dry black beans, 100g Avocado (separated), 2 eggs, 1c spinach and arugula, 1 Tbsp flour,sriracha Servings: 1 Nutritional Information: 570 calories, 59g Carbohydrates, 28g Fat, 27g Protein, 16g Fiber Directions:

  1. Soak the black beans overnight or at least for 2-3 hours if you are short on time.*
  2. In a pot bring 3c of water to a boil with the beans in the water and then reduce to a simmer.  Allow to simmer for 2-3 hours to soften
  3. Toward the end of the cooking process of the beans add 1/4c quinoa to a different pot and toast for 3-5 minutes.
  4. Add 1 1/2c of water to the quinoa and bring to a boil then reduce heat to simmer.**
  5. When the beans are soft enough remove from heat and drain then place them into a bowl.
  6. With a fork (or potato masher) combine 50g of avocado and the beans until well mixed leaving a few chunks of beans.
  7. After the quinoa is fully cooked (you will know its done when steam holes form) remove from heat and place into bowl with beans and avocado.  Combine.
  8. Set bowl into refrigerator for 5-10 minutes.
  9. Remove from fridge and sprinkle flour into the mixture and begin forming the quinoa and black bean patty in your hands.***
  10. Place patty on a pre-heated griddle or frying pan.
  11. After a crust has formed on one side flip the quinoa and black bean patty over and allow another crust to form.
  12. While the patty is cooking on the second side begin to cook the eggs until your desired consistency.
  13. Plate the spinach and arugula then top with the quinoa and black bean patties.
  14. Top the patties with the fried eggs and the remaining avocado (in slices.)

* Using canned black beans is ok just rinse and drain well. ** I use more water than normal for this recipe because I want the quinoa to be somewhat sticky instead of fluffy. *** If the patty is still too wet just add more flour in small amounts so that you don't dry it out too much.  Bread crumbs will be a good substitute for flour as well. So there you have the recipe for quinoa and black bean patties that are great for dinner and when topped with the eggs are perfect for brunch. Don't want this recipe as patties?  No problem, make it exactly the same way and instead of pan frying scoop into a homemade corn tortilla.

How Do You Prefer To Use Quinoa and Black Beans? Together Or Separate?

 

Published in Lunch Recipes
Friday, 04 January 2013 11:44

Black Forest Cake Waffle Recipe

Black Forest Cake waffle was inspired by the recovery smoothie I made this past weekend.  I have been mesmerized by this cake for sometime and I am not sure why. Black Forest Cake is essentially nothing more than chocolate and cherries but for some reason when you make it into a cake I lose my mind.  Maybe it is the tartness of the cherries or the sweetness of the chocolate, but either way these flavors work very well together.

When I went to bed on Wednesday night I knew that I was making these black forest cake waffles for lunch.  Then I jumped into the water at the pool on Thursday morning and the water was so hot that the only thing keeping me going was the thought of these waffles.  I had 2500 yards to swim and with every turn of my arm my mind would wander to black forest cake, waffles, breakfast…..make now.  It got to the point that I lost count of how many laps I had done and I was only doing a 100y set.  Seriously, this is how bad I wanted these waffles.

It is no secret that I love waffles and when I get on a streak I tend to not stop.  Everything I look at becomes a recipe for waffles.  Earlier this week I posted Savory Greek Waffles and you want to know why?  It’s because I had made a Cobb Salad the week before.  I am now having thoughts of how to make waffles out of avocados after seeing this recipe for Avocado Creme Brûlée.  I am also having visions of an Apple Cider Waffle based on the recipe from the Apple Pie Oatmeal I posted about last week.  I guess what I am saying is that anything, and I mean anything, will taste great in waffle form.

Black Forest Cake Waffles

Ingredients: 1/2c Extra Thick Rolled Oats (I use Bob's Red Mill), 1 egg, 70g Frozen Cherries, 1 Tbsp Unsweetened Cocoa Powder, 1 Tbsp Chocolate Chips (I prefer dark chocolate or breaking off pieces of a dark chocolate bar), 1 pinch baking soda, 1 pinch baking powder, 1 Tsp Vanilla Extract, 1 Tsp Almond Extract (or use 1 oz raw almonds), 1/4-1/2c water (depends on how thick you want your batter)

Servings: 1

Nutritional Information: 317 calories, 55g Carbs, 9g Fat, 10g Protein, 9g Fiber

Directions:

  1. Pre-heat your waffle iron.
  2. Blend the oats to create oat flour (or just use oat flour but I like the oats since I can blend on my own = cheaper!)
  3. In the blender add the cherries, cocoa powder, baking soda, baking powder, vanilla, almond and water and blend until well combined.
  4. Remove the batter and pour into a bowl.  Fold in your chocolate chips.
  5. Once waffle iron is ready pour batter and sit back and enjoy the smell of Black Forest Cake waffles cooking up.
  6. After your waffle iron informs you that the waffles are ready remove them carefully and plate.

There are so many things that you can do at this point and here are a few:

  • Serve with coconut milk whipped 'cream'
  • Place the coconut milk whipped 'cream' in center and make a sandwich then freeze for a black forest cake cream sandwich.
  • Serve with your favorite ice cream.
  • Serve with orange and a banana.

Let your imagination run wild and be creative with how you enjoy these waffles.  On this day I enjoyed them with some extra fruit.

Have Any Recipes For 'Non-Standard' Waffles?

Have Any Ingredients You Want Turned Into A Waffle?

Thank you for reading!

 

Published in Breakfast Recipes
Wednesday, 02 January 2013 11:44

Buffalo Tempeh Potstickers Recipe

Buffalo tempeh potstickers were one of two items I had on my mind for dinner a few days ago, with the other being the savory greek waffles I posted about yesterday.  On Facebook I posted a question about which to make but I knew deep down I was making the waffles first and the buffalo tempeh potstickers on New Year's Day.  It felt like a good way to ring in the New Year with a spicy kickstart. I have long been a fan of buffalo wings and when I decided to become a vegetarian it was the one thing I thought I would miss the most.  In actuality it was because every time I would smell that spicy aroma waft around me my glands would salivate.  Throw in the idea of that creamy blue cheese dressing and it was like a fireworks display in my mouth and I missed that.  That was until I found a buffalo tempeh recipe and the rest is history. Whenever a big football game is on I can be found preparing buffalo tempeh so the notion of buffalo tempeh potstickers was just a way to incorporate them in a different manner.  The beauty of cooking is the ability to be innovative in the kitchen and this combines the all-american buffalo wing with asian influence into a meal that satisfies my vegetarian ways. Next time you have the idea of having buffalo wings (say on Super Bowl Sunday) please remember this post and make some buffalo tempeh potstickers or just keep the tempeh whole (cut it into 8 triangles instead) and make them as buffalo tempeh 'wings.' Here is the recipe:

Buffalo Tempeh Potstickers

Ingredients: 1/3 block (76g) of tempeh (crumbled), 1 tbsp tamari sauce, 1 tbsp Frank's Hot Sauce (or your favorite hot sauce) + 2 Tbsp, 8 Wonton wrappers, 100g Carrots, 100g Celery, 1 Tbsp So Delicious Coconut Milk, 1 tsp Hidden Valley Ranch Dry Mix Servings: 1 Nutritional Information: 432 calories, 60g Carbs, 9g Fat, 26g Protein Direction:

  1. Marinade the crumbled tempeh in the tamari sauce, 1 Tbsp hot sauce and enough water to cover for 2-3 hours.
  2. Start your steamer before you prepare anything.
  3. Remove the tempeh from the refrigerator and pour all the liquid into a pre-heated pan.
  4. As the tempeh cooks cut up a portion of your carrots and celery into a small dice.  Set aside the rest for garnish.
  5. As the liquid reduces add in the remaining 2 Tbsp of hot sauce and allow to reduce fully.
  6. Remove the tempeh from the pan and place in a bowl with the chopped carrots and celery and allow to cool.  Approximately 5 minutes.
  7. Once the tempeh mixture has cooled spoon 1/2 tbsp into each wonton wrapper and seal.  To seal the wonton rub water along the edges and fold in half then press.
  8. Place the buffalo tempeh potstickers into the basket of your steamer.
  9. Once all are made (I ended up with 13 potstickers but the nutritional information is for 8) steam for 5-10 minutes to allow the wrappers to soften.
  10. While the wrappers are softening pre-heat a pan with a little bit of cooking spray and then place the wrappers in after they are done steaming.
  11. The buffalo tempeh potstickers will cook on each side for about 2-3 minutes or until a golden crust is formed.
  12. Serve the potstickers with the yogurt ranch side and extra hot sauce if needed.

These are the perfect finger food for game day or dinner mid-week.  The buffalo tempeh potstickers will provide a nice hint of heat in a small package so make sure to watch how much hot sauce you put on them if you are sensitive to spice. Thank you for reading! [gallery link="file" orderby="rand"]

Published in Lunch Recipes
Tuesday, 01 January 2013 11:14

Savory Greek Waffles

Savory Greek waffles are easier to make than you might think.  Then again you may not know what to think since the words savory, greek and waffles are describing the same meal but trust me it was good.  When Karen and I drove by the new restaurant in our area I had visions of stuffed grape leaves, olives, spinach, pepperoncini's, sun-dried tomatoes and all things greek including feta.  Since I keep dairy at a minimum I knew that I wasn't going to include feta but that would have been a great topping to these savory waffles. These turned out beyond good, it was delicious.  I think the addition of cornmeal to the batter was what made the difference.  The cornmeal lent a crunch to the waffles but the taste of the olives and sun-dried tomatoes certainly kept them savory.  If you don't have cornmeal do not worry just replace with the same amount of garbanzo flour.  By the way, and I'm sure you knew, but chickpeas are a staple in the Greek diet so it would only make sense to use garbanzo flour to make savory greek waffles. Lately I have been rolling the waffles out of the waffle iron on a daily basis.  I have had your typical breakfast treat, brunch treat and even had them for dinner but this batch came about because of the Buffalo Tempeh Cobb Salad I made a few weeks back.  I wanted to make a webisode out of it but unfortunately the studio was booked so you will be getting the recipe in an easy to read manner.

Savory Greek Waffles

Ingredients: 1/2c garbanzo flour, 1 egg, 1/4c cornmeal (or 3/4c Garbanzo Flour), 3/8c water, 1c spinach (chopped), 1/2oz sun-dried tomatoes (chopped), 6 kalamata olives (pitted and chopped), 12 slices of pepperoncinin (chopped), 100g avocado (diced) Servings:  1 Nutritional Information: 707 calories, 85g Carbs, 40g Fat, 26g Protein, 23g Fiber Directions:

  1. Preheat waffle iron
  2. In a bowl combine flour, cornmeal, egg and water.  Whisk to combine until a batter forms.
  3. Add in the remaining ingredients except for the avocado and whisk to combine.
  4. Let batter sit for 10-15 minutes to allow flavors to permeate batter.
  5. After 15 minutes pour into your waffle iron. (I got 3.5 waffles out of my batter but probably could have gotten 4 had I portioned correctly)
  6. Follow your waffle iron directions and open when they are done.
  7. Top with chopped avocado.

Optional toppings:  greek yogurt, honey, hot sauce I am enjoying savory waffles and really think they bring something else to the party.

What Savory Waffles Have You Made?

[gallery link="file" orderby="rand"]

Published in Lunch Recipes
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