Black Forest Farmer’s market delicata squash and apple fritters.
1Delicata Squash, Peeled, Seeded and Shredded
2Apples (Gala, Honeycrisp), Cored and Shredded
1/2cupAll Purpose Flour (or Gluten-Free Flour)
2tbspPear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
1tbspPear & Beet Shrub or Apple Cider Vinegar
1cupWhite Cheddar Cheese, Shredded
Make the onions
Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.
Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!
Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!
Preheat oven to 400° F. Set a large sheet tray out for roasting.
Rinse the cauliflower. Using a sharp knife cut around the root of the cauliflower to remove the florets. Continue working your way around the cauliflower until all florets are removed. Place cauliflower florets onto the sheet tray. Add the whole garlic cloves to the tray. Sprinkle kosher salt and drizzle 1 tbsp olive oil over top. Using clean hands mix together. Place into the oven and roast for 20-25 minutes until the cauliflower is soft tender.
Allow the cauliflower and garlic to cool slightly. Place cauliflower and garlic into the bowl of a food processor. Add 1/4 cup of milk. Process until smooth. Set aside.
Scrub the potatoes, peel and cut them into large dice.
Fill a large pot with water and heat to boiling. Add the diced potatoes. Cook the potatoes until they are fork tender, about 12-15 minutes.
Drain the potatoes and return to same pot you boiled them in.
Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
In the bowl of a food processor, process the oats until they are finely ground.
In a large bowl add the oat flour, wheat flour, protein powder, baking powder, cinnamon and salt. Whisk together. Place mixture into a container and seal tightly until you are ready to make pancakes.
To Make Pancakes
In a large bowl, add 1 cup of protein pancake mixture. Add 1/2 cup almond milk and 1 egg. Whisk together. Allow the mixture to sit for about 5 minutes for the oats to soak in the liquid. If the better looks too thick, add a tablespoon more of milk.
Heat a large skillet over medium heat. Add 1 tsp butter to the pan. Spoon 1/3 cup of the batter into the pan to make the pancakes. Allow to cook for 3 minutes per side. You will know they are ready to flip when bubbles begin to form on the pancakes.
Serve with maple syrup and fresh fruit. Enjoy hot!
One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!
Balsamic Dressing Ingredients
1/4tspGround Black Pepper
For the quinoa and veggies
Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
Prep and slice veggies.
Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
Slice kalamata olives in half. Place into bowl with cucumber and tomato.
For the balsamic dressing
Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing. Place the quinoa into the refrigerator for at least 1 hour.
Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!
2cupsAll Purpose Flour
1cupWhole Wheat Flour
1 1/2 tspSalt
1/2cupVanilla Protein Powder
In a large mixing bowl combine all dry ingredients.
Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
Add the wet ingredients to the dry ingredients and whisk until smooth.
Gently fold the egg whites into the batter.
Preheat your waffle iron.
Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook for 3-4 minutes, depending on your waffle maker.
Serve hot with flaxseed, maple syrup and fruit, enjoy!
Place the dates into a food processor or blender. Blend until they are broken down into very small pieces or they form a ball.
Add the remaining ingredients to the food processor or blender. Blend until the ingredients are combined, about 30 seconds. (You may need to stop and scrape down your bowl if the peanut butter sticks to the side!)
Using a 1-inch scoop or tablespoon, scoop the mixture and then roll gently in your hands to form them into ball shape. The recipe should yield about 15 balls.
Place the bites into a container and then pop them in the fridge. Let them set for 15 minutes (if you can wait that long!), enjoy!