Fried cabbage with bacon is a classic southern soul food dish that is full of flavor and perfect for Thanksgiving, Christmas or almost any holiday gathering. With a few ingredients and an few simple steps this is that is a great recipe to cook to for a company potluck, weeknight dinner or just because.
This pumpkin cauliflower oatmeal recipe is simple and perfect for a warm and spicy fall breakfast. Eating this delicious and healthy pumpkin cauliflower oatmeal for breakfast is a great way to get your whole grains and veggies in at the start of your day!
Fall is the time of year when we get to indulge in all the comforting joys of harvest time foods. Year in and year out one front runner always seems to take the lead during this season: pumpkin. Pumpkin indeed! Alas the time has come for pumpkin everything, and rightfully so! Pumpkin is incredibly versatile and when trying to come up with the perfect fall breakfast delight I came up with these easy gluten free pumpkin waffles. This recipe is simple to prepare, low carb and paleo friendly. The recipe calls for a combination of a few unique ingredients including cashew flour and cassava flour which when combined with all the other ingredients yields an absurdly moist and extremely delicious waffles. Cashew flour is a wonderful alternative to all purpose flour which is sweeter and more tender than almond flour. Xylitol (aka Birch Sugar) is also used in this recipe as a low glycemic alternative to sugar. This recipe works well with using conventional sugar instead of xylitol and all purpose flour in place of both cashew flour and cassava flour if you prefer. Cashew flour, xylitol and cassava flour can all be found on Amazon.
Pumpkin Gluten-Free Waffles
- 2 tsp apple cider vinegar
- 1 cup coconut milk canned
- 1/2 cup cassava flour
- 1/2 cup cashew flour
- 1 1/2 tsp psyllium husk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp grey sea salt
- 1/2 tsp. cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 2 T. Xylitol
- 1 tsp vanilla extract
- 1/4 cup pureed canned pumkin
- 3 T. Coconut oil melted
- 1 egg slightly beaten
Add the apple cider vinegar to the coconut milk and allow it to sit at room temperature approximately 5 minutes while preparing the other ingredients. Add the cassava flour, cashew flour, psyllium husk, baking powder, baking soda, grey sea salt, cinnamon, nutmeg and cloves to a medium sized mixing bowl and mix together until well combined. Add the xylitol to the coconut milk and apple cider vinegar mixture and stir gently for approximately 2 minutes until xylitol begins to dissolve. Add pumpkin, egg and coconut milk and vinegar mixture to the dry ingredients mixture and mix by hand until combined. The batter may be slightly lumpy but take care not to over mix. Heat up waffle iron and follow instructions for preparing waffles in your waffle iron. When waffles are done, remove from waffle iron and top with topping of your choice. Enjoy and top with with butters, fruits, spreads or syrups of your choice.
If your waffle iron is non-stick or ceramic you will not need to spray it with oil. This recipe was tested using a ceramic waffle iron and cooking for a total of 3 minutes. This recipe also works well with making pancakes. This recipe also works well with using almond flour in lieu of cashew flour.
Looking for an easy, quick, low-carb, paleo and keto compliant weeknight dinner with a few ingredients? Look no further! This dish is simple, flavorful and nutritious! To all you keto lovers, I think this is the perfect keto shrimp scampi. I mean, who doesn’t love shrimp scampi and with a kick of curry?
Ribeye. Blackened Ribeye. Black salt. Black pepper. Black garlic powder. Porcini mushroom powder. Smoked Paprika. Butter. Canola oil. BOOM! A party in your mouth!!! Need I say more? Well, okay, technically I do but this steak […]
Arugula, Peach and Feta Salad
Have you been searching for an arugula salad recipe with fruit? Then you might want to make this easy arugula salad recipe! It is a simple and quick salad recipe that only requires only a few ingredients. This salad is delicious for all seasons and absolutely refreshing! It is perfect for lunch, a work potlcuk or as a main meal for dinner. Because this is a arugula salad recipe with fruit it has both sweet and savory notes that make it highly versatile for a variety of occasions. This salad works well with brunch, is perfect for a work potluck, or a main dinner salad and pairs well with red wine! Who doesn’t love the juicy sweetness of peaches cut with the salt of feta cheese and tossed with the peppery notes of arugula? Can you say “YUM!” (That was great!). Peaches, cherry tomatoes, feta, arugula… what’s not to like?!?! Salads with fruit can achieve a lot of flavor goals and this easy recipe knocks it out of the park!
- 1 10 ounces arugula
- 1 cup cherry tomatoes sliced in half
- 1 ripe peach pitted and sliced
- 4 ounces of feta cheese crumbled
- 1 T olive oil
- 1 T freshly squeezed lemon
Wash and dry arugula in a salad spinner and place in a small bowl. Pour lemon juice and olive oil on top of the arugula and toss with your hands. Combine remaining ingredients and gently toss with your hands. Plate and enjoy!
This recipe can be modified to suit your taste buds, off course! Feel free to add a protein of your choice. The flavors mesh oh so well with salmon and grilled chicken --- the perfect solution for tuning this salad in the a heavier meal!
This recipe is a delicious and chocolatey pudding that is a great alternative to standard puddings made with high amounts of sugar and unhealthy fats. Its a great option for a light dessert or an afternoon snack. With cacao, chia seeds and honey, what could go wrong Honey???