Garnet Yam Waffles with Flax Seeds and Walnuts
| 1 cup |
yam puree |
| 1/2 cup |
ground walnuts |
| 1/2 cup ground flax seeds |
raspberries |
| 1/2 cup |
AP flour, kamut flour, spelt flour or oat flour |
| 1 tbsp |
yelbaking powder |
| 1 tsp |
sea salt |
| 3 oz |
egg whites |
| 3 oz |
egg product |
| 1/4 cup |
citrus olive oil or applesauce |
| 1/4 tsp |
cinnamon |
| 1 cup |
vanilla soymilk |
| 1 tsp |
vanilla extract |
| 1 tsp |
lemon zest |
1.Place dry ingredients in a bowl.
2. Mix egg product, soymilk, vanilla applesauce or olive oil together in a bowl.
3. Combine the dry with the wet and set aside.
4. Whip egg whites in an electric mixer until soft peaks.
5. Fold egg whites into batter.
6. Place a 2 oz ladle of batter in a heated waffle iron sprayed with cooking spray and bake appropriate time. (Waffle iron should buzz when ready.)
7. Serve with maple syrup or agave nectar.
Not-fried Chicken with Chia Seed and Oat Crust
| 4 each |
boneless, skinless chicken breasts (pounded) |
| 1 cup |
chicken broth |
| 1 tbsp |
poultry seasoning |
1. Place all ingredients in a bowl, cover and let marinate in the refrigerator for 12- 24 hours.
For Crust
| 1 cup |
oats (crushed with hands until broken up) |
| 1 tbsp |
chia seeds |
| 1 tsp |
granulated garlic |
| 1 tsp |
granulated onion |
| 1 tsp |
oregano |
| 1/4 tsp |
ground black pepper |
| 1/2 tsp |
sea salt |
| 1/2 tsp |
paprika |
| 1/4 tsp |
dried basil |
| 1/8 tsp |
cayenne |
1. Mix all ingredients in a bowl and set aside.
To Cook
1. Remove chicken from marinade.
2. Brush each breast with your favorite mustard.
3. Dip in oat mixture.
4. In a sprayed sauté pan or on a sprayed griddle, sear chicken until golden on each side (about 6 minutes.)
5. Finish baking in a 350 oven about 15 minutes.
6. Serve with honey mustard, low fat ranch dressing or your favorite BBQ sauce.
Berries and Seed Granola
| 3 cups |
oats |
| 1/4 cup |
ground flax seed |
| 1 cup |
agave or maple syrup (or a mixture of the two) |
| 1 tsp |
vanilla extract |
| 1/2 tsp |
cinnamon |
| 1/2 cup |
Goji berries |
| 1/2 cup |
dried mulberries or cherries |
| 1/4 cup |
walnuts |
| 1/4 cup |
almonds |
| 1 tsp |
orange zest |
1. Preheat oven to 350. Spray a cookie sheet with canola oil spray.
2. Mix oats, ground flax seed, maple or agave syrup, orange zest vanilla extract and cinnamon together in a bowl.
3. Spread on cookie sheet and bake about 20 minutes-35 minutes until golden brown. Remove from oven and let cool.
4. Place in a bowl and add remaining ingredients.
5. Place in an airtight container. This will keep about 1 month.
