Alright, I’ve got nothing smarmy to say. I’m just back at it making messes in the kitchen. I utilized the extra time that Sunday offers for a leisurely breakfast by making waffles. I remember making a waffle recipe a year or so again from Mark’s Daily Apple, but it had coconut oil, coconut milk, and shredded coconut. Lots of it. It was rich and delicious, but really heavy.
I poked around online looking for a Paleo waffle recipe with a pumpkin base. It seemed like quite a few people raved about PaleOMG’s Pumpkin Waffles, so I figured I would try it.
- ½ cup pureed pumpkin
- ¾ cup almond flour
- ¼ cup canned coconut milk
- ½ cup shredded unsweetened coconut
- 2 tablespoon maple syrup
- 2 eggs, whisked
- ⅛ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
I gathered the ingredients and, after causing serious mayhem in my freezer, realized I was out of shredded coconut. I wasn’t about to cancel my plans though. We were having waffles this morning. I just upped the almond flour to 1 cup and subbed ¼ cup flax for the coconut. (In hindsight, maybe I should have used coconut flour instead, but I didn’t really think of that in the moment. I was getting hungry!)
In an attempt to avoid a big sugar punch from dousing the waffles in pure maple syrup (the real stuff is 51g of sugar per quarter cup!), I decided to make a little fruit compote to top off the waffles. I melted a teaspoon of coconut oil in a skillet and threw in a cup of frozen blueberries (not a smart move—the ice crystals sent oil flying all over the stove). Once those calmed down and there was purple juice in the skillet and soft blueberries, I added half a cup of applesauce and a bunch of cinnamon. I let it cook down for a few minutes, meanwhile cooking the waffle batter. The waffles had a nice flavor and had a pretty fluffy texture too, although they were very hard to pluck off of the waffle iron. They tore a little. They weren’t dense, just really dark in color, even though they weren’t burnt at all.
In summary, eh. I won’t consider the waffles a fail. They tasted good. I ate 2 ½ of them loaded up with the compote (my favorite part), but I will still be hunting around for something better.
We continued our routine of having Sundays be our batch-cooking day to make all the lunches for the upcoming week and get our meals planned. I first worked on assembling a breakfast porridge mix that I’ve come to love from Fem Fitness Fusion. It’s a great substitution for oatmeal. When you mix everything up and store it in a container, it is ready to go on a busy morning. You just use a half-cup measuring cup to pour a scoop into a bowl and add ¾ cup boiling water. It’s really like instant oatmeal, but it’s completely grain-free.
Apple-Cinnamon Grain Free Breakfast Porridge
- 1 cup hemp hearts
- 1 cup chia seed
- 1 cup chopped toasted hazelnuts (chopped toasted walnuts or pecans would also be GREAT!)
- 1/2 cup raisins
- 1/2 cup dried diced apples
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/4 tsp ground cardamom
My husband grilled five pounds of Jamaican Jerk Chicken, and we made two trays of roasted yams, butternut squash, Anaheim peppers, and red onion. All of that produced the most heavenly aroma!
Jamaican Jerk Chicken
3 tablespoons of dried thyme
1 tablespoon ground black pepper
1 tablespoon onion powder
1 ½ teaspoons garlic powder
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
2 tablespoons olive oil
5 pounds boneless skinless chicken thighs
2 habanero peppers, seeds removed, pulsed in a food processor or finely minced
Mix dry seasonings together in a small bowl. Put chicken in a gallon zip top bag. Pour a couple tablespoons of olive oil to coat the chicken. Pour the dry seasonings and the habenero paste over the chicken. Mix to coat. Refrigerate 1 hour. Grill on medium high for about 20-25 minutes.
Jamaican Jerk Veggies
3 yams, peeled and chopped
½ butternut squash (about 1 pound), peeled and cubed
6 Anaheim peppers, halved, seeds and membrane removed, then chopped in ¼ inch half circles
2 red onions, chopped
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon thyme
1 teaspoon allspice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Assemble the veggies on two sheet pans. Split up the oil and coat the veggies. Sprinkle the spices over the veggies. Roast in a 375 degree oven for 45 minutes, turning halfway through the cooking time.
Lunch was more of a quick snack– a couple slices of roast beef deli meat (no sugar, no nitrates, gluten free on the package) and quick handful of baby carrots with a 100 calorie pack of Wholly Guacamole. Yum!
Dinner was Paleo in a restaurant done right! We went to Stacked. Stacked is a burger, salad, pizza, mac&cheese joint, which does not sound Paleo, right? However, you customize everything yourself and order it on an iPad at your table. If you want a burger, you have a menu of buns—wheat, brioche, gluten free, lettuce wrap, no bun. You can then pick your burger—Angus beef, turkey burger, salmon burger, chicken breast, veggie burger. You pick from a whole bunch of veggies, condiments, sauces, etc. The same idea of stacking toppings on all the other things applies.
We customized two chicken breast burgers and split a salad. My husband got a Redbridge sorghum beer, which is gluten/grain free (sorghum is a grass), and I had a few sips. Not bad. It tasted like beer! Bar food and a beer! Now that’s date night. http://www.redbridgebeer.com/homePage.aspx
This is our salad. We had grilled salmon, bacon, avocado, red pepper, mushrooms, hard-boiled eggs, red onion, and sesame seeds. We were able to get olive oil and red wine vinegar cruets. It was awesome!
Here is my chicken breast burger wrapped in lettuce and topped with caramelized onions and roasted red pepper. I got it with a garlic aioli because traditionally an aioli is made with olive oil, eggs, and lemon, but after tasting it, I wasn’t sure if it was legit so some of it came off. But wow! I was super impressed. Really flavorful and juicy and the hefty lettuce “bun” really held up.
Now, although we skipped dessert, we spent dinner playing on the iPad creating custom ice cream sandwiches and shakes. We started planning elaborate details regarding our after-challenge celebratory meal. We seriously created actual orders until we had everything to our visual satisfaction on the iPad and then canceled them before they got sent to the kitchen. It was fun to “be bad.” We concluded that we would have to come back to Stacked for grilled cheese and pizza and ice cream sandwiches. Well, maybe.