Super Waffles

This is a very basic waffle recipe with some ingredient replacements to make it healthier. I wanted to make sure to use healthy oil, flax and whole grains to kick up the protein and fiber overall. I also reduced the sugar by replacing it with a baking mix. They turned out absolutely delicious. I will be using this recipe as a base and playing with new flavors as I go.

Ingredients:

• 1/2 c all-purpose flour
• 1/2 c ground quinoa flour
• 4 tsp baking powder
• 1/8 c MoreFiber Stevia Baking Blend (sugar replacement)
• 1/4 tsp salt
• 1 Tbsp ground flax seed
• 3 Tbsp water
• 1 c unsweetened vanilla almond milk
• 1/4 c virgin coconut oil

This made 3 waffles in my belgian waffle maker. Mine uses 5oz of batter per waffle. Number of servings will vary based on the size of your iron.

**Notes

I ground my quinoa flour from fresh organic quinoa. You can easily do this using a blender or magic bullet with a flat blade. The same can be done for your flax seed. If you prefer, you can buy either f these already ground at any health food store, most grocery stores or buy them online.

The MoreFiber baking blend can be found at most health food stores or purchased online. I got mine from Amazon.com.

1. Add ground flax seed and water to a small bowl and mix together well. Set aside or in refrigerator until ready. It should reach a sticky egg-like consistency.
2. Sift together all of your dry ingredients in a medium to large-sized bowl. (flours, baking powder, stevia blend, salt)
3. In another bowl, whisk your oil, milk and flax seed mix together. I used my magic bullet to get them all mixed well.
4. Slowly add your wet ingredients to your dry ones stirring as you go. Your batter should be thick and a little sticky.
5. Cook on your waffle maker according to its directions. Mine uses 5oz of batter and cooks for about 3 minutes per waffle.

Top however you like and enjoy!

Also, waffles can be made ahead of time and frozen for future use. Just be sure your waffles cool completely, then package them and store. They make an easy breakfast to pop in the toaster or microwave later.

*feel free to like and share this recipe below and don’t forget to like Don’t Eat Dirt on Facebook for more recipes, ideas and chances to vote on what gets posted.

 

Tomato Tartlets

For a light entree, try simple tartlets.

Unroll a sheet of puff pastry, brush with olive oil, sprinkle lightly with parmesan cheese, and layer on plenty of grape tomatoes or slices in concentric circles.

Bake for 20 minutes at 400° F.

Heirloom tomatoes in different colors can be pretty. Add a green salad for a colorful lunch packed with fresh veggies.

 

 

*feel free to like and share this recipe below and don’t forget to like Don’t Eat Dirt on Facebook for more recipes, ideas and chances to vote on what gets posted.

Cheesy Mashed Potatoes & Cauliflower

This is a super easy recipe that you can make in big batches and refrigerate or freeze in portions to make things easier later. These have become my favorite kind of recipes because with full-time work and school, “easier later” become words to live by.

Decide how big of a batch you want to make, then adjust proportions accordingly. We used 2 whole heads of cauliflower and about 6 medium-sized potatoes. This made a family sized container for dinner that night and 25 individual servings for later.

Next you want to soften your veggies. You can boil them if you like, but we steamed them in batches inside zip ‘n steam bags. It takes about 6 minutes per full bag if you chop up the veggies to small pieces (about an inch or so).

You are going to mix/mash them next, so go ahead and add any butter, milk or sour cream that you like as they come out of the micro and into a big bowl.

We used a hand blender, but you could use a potato smasher, full-sized blender… or whatever else you have on hand. Keep in mind though, a big batch means BIG arm workout so do them as they become ready to make it easier.

Use whatever add-ins you like, but try to make them nice and creamy. The picture here has sour cream, butter, milk and chives (I also leave the skins on my potatoes).

Once you’re done blending, you can divide off what you want to serve that night and get some muffin cups ready for your “later tater stash”. I used foil ones that don’t require being inside a muffin pan, but any of them would be fine. Just be aware whether or not you’ll need a special pan, mine did fine on a cookie sheet.

Spoon 2 heaping tablespoons into each cup and top with a touch of cheese. The picture here is mozzarella and a mild cheddar (only a pinch of each).

Broil for 3-5 minutes just to melt and brown your cheese topping.

Continue making them in batches until you run out of your potato-cauliflower mixture.

Let them cool completely. Then you can toss some in with leftovers in the fridge or freeze them for quick and easy sides later.

 

*please note, the foil baking cups are not spark-proof in the micro, so you’ll want to reheat them in the oven or use a toaster oven. 

Apple-Honey Cereal Bars

Ingredients

3 cups Fiber One® Honey Clusters® cereal
1/4 cup roasted sunflower nuts
1/2 cup corn syrup or honey
1/4 cup packed brown sugar
1 cup dried apple slices, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 cup peanut butter

1. Butter bottom and sides of 8-inch square pan, or spray with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor).
2. In large bowl, mix cereal and sunflower nuts; set aside.
   In 3-quart saucepan, heat corn syrup, brown sugar, apples and cinnamon just to boiling over medium-high heat, stirring occasionally.
3. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir gently until evenly coated.
4. Press mixture evenly into pan with back of wooden spoon. Refrigerate about 1 hour or until set. For bars, cut into 4 rows by 4 rows.

Store covered at room temperature.

Nutrition Per Serving 1 Bar: Calories 160 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium110mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 13g); Protein 3g 

This recipe works great as an after school snack, or along side a healthy wrap for your lunchbox.

The most fun is trying new things and this recipe is easily adaptable. You can switch the nuts or cereals as you like to create new flavors. Even try different dried fruits if you wish.

 

Happy Snacking, Everyone!

Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.

Recipes I Adore

On Friday, I usually post a new recipe for your cooking enjoyment.

Anyone who knows me, knows for certain that I love food and cooking. There is something special about a person’s relationship with what they eat. Today I would like to show you some recipes I have gotten from other people that I adore.

 

Cauliflower Patties

This recipe will show you how to take cauliflower and turn it into a rice-like texture. Then you can bake it into patties and top with anything you like. I can imagine they are fantastic with black beans on top, and maybe just a touch of salsa.

What a creative way to use your cauliflower.

You can view the full recipe by Clicking Here!

 

Pumpkin Pecan Pasta

I do love the flavor of pumpkin. A lot of times it’s hard to find a good way to use it outside of desserts, though.

This recipe is not only delicious, but also vegan friendly and easy to make.

You can view the full recipe by Clicking Here!

 

Mini Stuffed Peppers

Aren’t these completely adorable? They work great as appetizers for a party. Plus they are healthy!

Super easy to make, and impressive to your guests. These are vegetarian friendly, but could be adapted for vegan eats.

You can view the full recipe by Clicking Here!

 

Well, folks that’s all for today. I hope you enjoy these recipes as much as I do. Please stop by and let the original posters know you dig them :)

Happy cooking!