waffles

Paleo Reuben

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One thing I really, really missed when I started the Paleo diet were Reubens. I could eat them all day, every day. While on this diet I would only have a Reuben once or twice a year. Now, I have finally found a way I can eat them without the carb and grain loaded bread. Truly amazing. This was so much fun to experiment with and so easy to make. If you’re strict Paleo, Health Bent has a thousand island dressing recipe with only 5 ingredients. Also, you can substitute the heavy cream with full fat coconut milk in my recipe. Always use full fat cream, yogurt, cheese, etc. No point getting low-fat. It tastes worse in recipes, it’s usually higher in carbs, and fat does not make you fat. I can’t stress that enough. The whole ‘eating low fat’ thing was a fad that started in the 80s and just needs to die off already. If you would like to look into this, read Gary Taubes book Why We Get Fat.

 

…How did that just turn into a rant?….I guess that’s what happens when you write in a ‘stream of consciousness’ fashion…anyway…

 
 
Ingredients:

For the waffles (makes 4-5 square slices in my waffle maker):

2 cups almond flour

3 eggs, whisked

1/2 teaspoon baking soda

2 tablespoons melted butter, cooled, or your fat of choice

1/2 teaspoon garlic powder

1/2-1 teaspoon  poppy seeds

1/2-1 teaspoon sesame seeds (sprinkle it and eyeball it. Doesn’t have to be exact. Same goes for poppy seeds)

1/2 cup heavy cream or coconut milk

salt and pepper to taste

 

For the reuben goodness:

.3-.5 lb corned beef, thinly sliced from the deli (get however much you want! you can always double this recipe!)

1/2-1 cup sauerkraut (again, as much as you want!)

Thousand island dressing

4-8 slices of swiss cheese

1/2-1 tablespoon butter

 
 

Directions:

1. Heat your waffle iron. In a large bowl, mix the almond flour, baking soda, garlic powder, s&p, and seeds. Then add the whisked eggs, heavy cream, and melted butter until well combined. Make sure your butter is cool so it won’t cook the eggs. Then spoonful the batter into you waffle iron and poof…Paleo sandwich bread.

2. When the waffles come out of the iron, set them on your plate(s), lay however many slices of swiss cheese you want on one side, so it will slightly start to melt over it.

3. In a large skillet, melt a tablespoon or 1/2 tablespoon of butter over medium-high heat. Add however much corned beef and sauerkraut you want for your sandwiches. You can keep them separate, but in the same skillet. Or mix it. Whatever you like. Heat it up, flipping/stirring, so the corned beef slices start to curl and get slightly browned.

4. Straight from the skillet, pile the corned beef and sauerkraut right on top of the swiss cheese so it melts even more.  Top it with dressing and another waffle slice.

Paleo-ish Cinnamon Toast Waffles

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Okay, I went a little crazy with the photos. But come on, how good do those look?

…aaand these photos also remind me of Louis C.K.’s Cinnabon joke. If you want to know what I’m talking about, listen to this video. And if you really want to know what an artist this comedian is, listen to his commentary on the episodes of his show on FX, Louie, or go watch American Hustle.

Something you should also take a look at, Paleomg.com. I’m always using her recipes! Especially the chocolate waffles. Put some strawberries on that with some whipped cream or ice cream and you no longer have breakfast, you have a dessert.

In an earlier post, I mentioned the cinnamon toast waffles at Family Meal and I decided to recreate them and make a paleo-ish version using some of that churro waffle recipe from paleomg. These are very dense waffles, so I also made an attempt to recreate that creamy cinnabon cream they had on the side of the dish at Family Meal to moisten it up a little…aaaand I forgot to measure anything. So, if the directions/ingredients for that part are a little iffy, I apologize. Enjoy!

This makes 6-8 waffles.

Ingredients:

3 cups of almond meal/flour

4 eggs, whisked

1 heaping teaspoon cinnamon + a few dashes/sprinkles for coating

2 tablespoons honey

2/3 cup heavy cream or coconut milk

2 teaspoons vanilla extract

1 teaspoon baking soda

pinch of salt

3-6 tablespoons unsalted butter

1/4-1/2 cup coconut palm sugar

Cream:

1/4 cup heavy cream

1-2 teaspoons mascarpone cheese, room temp

1-2 teaspoons coconut palm sugar

1-2 teaspoons honey

Directions:

1. In a large bowl, while your waffle iron heats up, mix together the almond flour, cinnamon, baking soda, salt, whisked eggs, vanilla, and heavy cream/coconut milk. Once well combined, scoop mixture into the waffle iron.

2. While they cook, melt the few tablespoons of butter in a dish big enough to dip the waffle in.

3. In another dish, mix together the coconut palm sugar and extra cinnamon.

4. As the waffles come out of the oven, dip a side (or both sides, what the hell) in the butter and then dip in the cinnamon sugar mix.

5. To make the cream: With a beater on low speed, beat together the heavy cream and mascarpone cheese just until combined (don’t make whipped cream!) Then gradually mix/fold/lightly beat the coconut palm sugar and honey into it. Add it little by little, you might not want it that sweet, since you’ll be adding maple syrup on top of these waffles, I’m sure.

By the way, these are great to freeze (pre-dipping in butter and sugar). Just heat them up again in the oven or toaster and then do the dipping part. Good stuff 🙂

Breakfast Frittata

Have you been to a Cafe Deluxe? If you haven’t been there for breakfast yet, you should go. If not only for the Bottomless Mimosas. I tried another new place for breakfast recently called Family Meal. It’s one of the restaurants owned by Bryan Voltaggio from that Top Chef show…yeah…I never watched it, but his recipes are delicious. I had the Cinnamon Toast Waffles and they were to die for. Covered in cinnamon and sugar and served with a creamy, light, cinnabon type icing and spiced maple syrup…well….just take a look for yourself…

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Is that not a great logo too? And I love the robins egg design on those plates.

Eventually, I will have to recreate a paleo-ish recipe of those waffles. Stay tuned.

Switching gears here, I made a breakfast frittata the other day that got a few likes on Instagram (follow me on Instagram! Username: fryahya) so I decided to post the recipe here. This took me 20-25 minutes to make and I could throw any leftover veggies I have from other recipes in it. Very low-carb and the leftovers were great too! For this recipe you need a skillet that’s also oven proof. Make sure it’s cast iron or entirely metal. This recipe has been adapted from Linda Wagner.

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Isn’t that pretty? You can make any design you want on the top. Bring out your artsy side.

Ingredients:

10 eggs, whisked together

1 pint of grape tomatoes, halved

1 bunch of asparagus, 1/2 of it chopped in 1 inch pieces, the other half with the bottoms cut off (snap the bottom off of one stalk and that’s how you know where to trim the rest)

4 garlic cloves, minced

A few handfuls of fresh baby spinach

salt & pepper to taste

2-3 tablespoons of butter, oil, or your fat of choice. Bacon fat would work really well.

Optional: 1/2 cup of feta cheese, crumbled

If you don’t have asparagus lying around, add whatever veggies you got! You could leave this at tomatoes, spinach, and feta cheese. You could do diced bell peppers, onions, and mexican cheese instead of feta…get creative.

Directions:

1.Preheat oven/broiler to 400F

2. In a large skillet over med-high heat add butter, oil, or your fat of choice, minced garlic, 1/2 of your halved grape tomatoes, the 1 inch slices of asparagus (or whatever veggies you decided on!), and salt & pepper to taste. Saute for about 5-8 mins until veggies are starting to get slightly soft. I think asparagus takes a little longer than 5 minutes. Add salt and pepper to taste.

3. Toss that spinach in the skillet with the rest of your sauteing veggies. Keep stirring until spinach has wilted.

4. Reduce the heat of the skillet and add the whisked eggs. Mix everything in the skillet together then let sit until the eggs are set. Keep an eye on it, this doesn’t take long. You want the edges kinda stiff and the middle still runny.

5. Decorate the top with whatever veggies you want! Then sprinkle some more salt and pepper to taste.

6. Put the pan under the broiler/in the oven for 3 minutes or until golden on top. Add cheese crumbles on top and put back in for another 2-3 minutes until the feta gets a little browned.

Enjoy! Let me know what veggie/cheese combinations you come up with!