Strawberry Avocado Waffles

I'm back on track and trying to get creative. The problem, a few years in, is you come up with some tried and true recipes and you want to stick. But I decided to try something new. So, I looked at a recipe I have lying around for banana pancakes, and decided to make avocado waffles. I've got this last bit of strawberries left that has to be used up, so I decided to toss that it.

They were delicious and fluffy. If you like a crunchier waffle, I recommend toasting before serving. I like to freeze them in packs of so many, and then I can pop them in the toaster on a work day.

1 ripe avocado, mashed
1 egg
1 1/2 Tbsp. Lakanto Monkfruit Sweetener
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. vanilla bean extract
3/4 to 1 cup Coconut Milk Drink
1 cup self-rising flour
4 oz. diced strawberries

In medium bowl, combine avocado, egg, sweetener, salt, nutmeg, vanilla and coconut milk drink. Beat as smooth as you can.
Add in flour. Beat smooth. If too thick, add more milk. Milk will vary based on avocado size,
Stir in strawberries.
Heat up your waffle iron .
Use a little less batter than you normally do. These also take much longer to cook. Don't remove until easily can open maker.

Makes 12 mini waffles at 65 calories a waffle.

Seen: 4 mini-waffles, 4 oz. of sliced strawberries, 2 Tbsp. Lakanto maple flavored syrup, 2 Tbsp. Market Pantry Lite syrup for 360 calories.

Comments

Stale Bread Monkey Bread

I hate food waste. I try really hard not to do it. Just ask my mother-when she cuts romaine I annoy her mercilessly for wasting the ends rather than saving them for soup.

So I was unhappy to find the rolls I bought on Saturday for the kielbasa dinner I had planned tonight were absolutely rock hard this morning. Immediately I started looking for ways to use up stale bread that weren't bread crumbs or french toast.

And then I saw a monkey bread recipe using fresh bread, rather than biscuits. So, I figured, I could adapt it to this.

1 bag of stale rolls (about a gallon bag and a half), diced large
2 eggs, beaten well
1 cup sugar
1 Tbsp +/- cinnamon
1/2 cup chopped pecans
1 stick of butter, melted
3/4 cup brown sugar, packed
Preheat oven to 350F.Thoroughly grease whatever you're using to bake. This doesn't stick together as well as the fresh made stuff (make sense if you think about it-no gooey bread). I used the traditional bunt, but next time I'll use a plain old casser…

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It's really good. Like, a perfect way to use up all of that dang zucchini!

I recommend assembling in the order given.

Filling
20 oz. summer squash/zucchini
1/4 tsp. salt
1/4 cup Lakanto monk-fruit sweetener
1/4 cup sugar
1-2 Tbsp cornstarch
Cinnamon, Clove, and Ginger to taste
Peel your squash, and cut off the stem and but. Slice to the thickness you generally use in an apple pie. Not too thick, not to thin.Toss in a bowl with salt, sweetener, sugar, and spices. I recommend starting with 1 tsp. each of the spice, and finding your perfect. Or use what you would for your normal apple pie.Scrape everything into a medium saucepan with 2 Tbsp. water. Cook until enough liquid has formed to fill a cereal bowl.Drain liquid into bowl, and add cornstarch, whisking smooth.Slowly add bac…

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I looooooove pretzels. Someone mentioned to me that sometimes when bakeries that make pretzels run out of pretzel dough, they just use the bread dough, and I was like wahhhhhh?

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Soft Pretzels
12 frozen white dinner rolls (I use Rhodes or my homemade yeast rolls)
1 egg+1 Tbsp. water
Salt
6 cups water
1/2 cup baking soda
Allow your dinner rolls to thaw. The oil your hands and roll them into logs.Cover and let rise for 1 hour.About 15 minutes before the hour is up, preheat oven to 375In your big saute pan, combine water and baking soda. Bring to boil.In a bowl, combine 1 egg and 1 Tbsp. of water. Whisk smooth.Once rolls have risen, drop each roll into baking soda water, and let cook 30 se…

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I make a more traditional sticky rice for the "kids" when we do Breakfast for Dinner. It's something I know my Asian students will enjoy. American breakfast is generally something international students have to get used to or work around. It's too sweet. But dessert Thai rice dishes seems to be acceptable when it's Breakfast for Dinner.

I was craving the dish. It's been so hot out. I like it cold, but you can eat it warm or cold. But, I was out of canned coconut milk, so I had to see what would happen if I used the drink-milk instead of the pure stuff.

It makes for a lighter flavor, which I really like. it's good for breakfast or dessert.

1 lbs. glutinous rice
1 2/3 cups so delicious coconut milk drink, unsweetened
3 Tbsp. Lakanto
2 tsp. Vanilla Bean Paste
1/4 tsp. salt
Fruit
Soak rice overnight in just enough water to cover+1/4 inch.Cover bowl of soaked rice with plate, cook 3 minutes in microwave.Stir rice, and repeat until water absorbed and rice i…

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Winter is almost officially here, but it's been snowy and gross for a month in the Southern Tier. My CSA farm share is over, and I've started trying to clear out the fridge and prep things before they go off for storage.

It's also that time of year where I'm grading until I die, and I'm cold, cranky, and hungry. So I thought I'd toss together a simple skillet to pick away at all day. I used up the last of my pretty purple faux kraut I made with red cabbage. I'm going to have to do that again!

6 oz. turnips, diced small
6 oz. daikon radish (or red radishes, either work) diced small
2 oz. red onion, diced small
6.5 oz. Hillshire Farms Turkey Kielbasa
1-2 tsp. extra virgin olive oil
1/4 cup Faux Kraut or Sauerkraut

Combine turnips, radish, and onion in skillet with olive oil, just enough to brown with. If you want to kick up the flavor, try an infused oil. I infuse mine with ghost peppers.Once it starts to tan up, add in kielbasa.Cook until tender and kielb…

Garlic-Dill Beet Stem Refrigerator Pickles

Beets are edible from leaf to root, but the stems are stringy like celery and have a strong flavor. I've found the best use for them is to pickle them for snacks.

The trick to a good refrigerator pickle is all in the choice of vinegar. For most, my go to is unseasoned rice vinegar. You can use any though, just be prepared to experiment. For example, white and apple cider generally need a larger amount of water.

The recipe here can be used to make any kind of fridge pickle. Just stick to the same ratio of vinegar, water, and salt.

Beet Stems
1 Tbsp. Minced Garlic
1 Tbsp. Kosher Salt
1/4 cup Tbsp. Fresh Dill
Rice Vinegar
Water
Ball Regular Mouth Pint Mason Jar
Cut your beet stems so they fit in the jar, lower than the neck.Fill the jar, but leave enough room that you can insert 2 fingers.Remove the leafy bits of dill from the stems, and toss the dill stems. Stuff the rest of the jar with dill and the garlic. Scoop the salt on top.Fill jar 1/3 way with vinegar.Fill rest of the way …

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By now, most people have found the Weight Watcher's recipe for cupcakes using a can of soda and a box of cake mix. You also know I have a hideous sweet tooth, but hate fake sweeteners-they're just tooooo sweet usually. Today was born of desperation.

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It reminds me of children's chapstick. Yuck.

But, I'm also trying to reduce waste. So I'm trapped. How do I get rid of this vile concoction?

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Cheesy Cauliflower 16 oz. cauliflower florets, frozen
1 cup cheddar, shredded 2 Tbsp. butter 2 Tbsp. flour 1 cup so delicious coconut milk drink, unsweetened
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2 cups fresh papaya, packed
2 Tbsp. really raw honey, heated a bit to make runny
1/4 a cup, give or take, coconut water (simply balanced brand is my current fave)
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