01/23: WIAW and Three New Recipes!
I’m really excited for today’s WIAW
I have three new recipes for you, two of them being #strangebutgood
With these new recipes, comes new and exciting food pictures for you to look at instead of that whipped cottage cheese and quinoa bowl I seem to love…
Yeah, right. Who am I kidding? I love it! So, I’ll continue to eat it each and every day
I did mix it up slightly yesterday, though! A handful of walnuts for some added crunch and healthy fats!
I mixed up several things yesterday, actually
This was what my kitchen looked like at 9:00 am! I was busy inventing, creating, and experimenting! Making several new creations because…
I have a really hard time following a recipe to a t. Does anyone else have this problem? I guess it’s not really a “problem”, but it seems impossible for me to follow any recipe exactly. I always have to put a dash of Meg in the recipe (was that funny or just lame?)
Spelt and Cauliflower Pizza Crust
Makes 1 large pizza crust
1/4 cup spelt flour
100 g raw cauliflower
1/4 cup egg whites
Preheat oven to 425 degrees
Pulse cauliflower in a blender until “riced”. Transfer cauliflower to a bowl and mix with the rest of the ingredients. When mixed, spread “dough” on parchment paper, forming a pizza crust. Cover with another layer of parchment paper and bake for 20 minutes.
I was pleasantly surprised with how my crust turned out. It was very stable and tasted amazing.
I’m pretty sure the toppings contributed to it’s overall amazing flavour, though I must warn you, though, this is when things get a little bit strange…
During one of my many nights of watching The Food Network, I saw a pizza topped with clams! I, of course, thought this idea was genius, so I had to do the same.
Garlicy Clam and Arugula Pizza
1 serving of Spelt and Cauliflower Pizza Crust (recipe above)
2 cloves roasted garlic
canned whole baby clams
For the base, I spread roasted garlic all over the pizza crust then I topped it with the remaining ingredients. When my pizza was topped with all of the ingredients, I broiled it in the oven for a few minutes. Delicious!
My next #strangebutgood recipe comes from a recipe that I modified from the December issue of The Oxygen Magazine.
I absolutely love putting my own twist on recipes! It allows me to use the ingredients I have on hand and experiment in the kitchen! By doing this, I am able to learn and become a better cook, too
Luckily, this experiment turned out incredibly well and I’ve been enjoying these savoury muffins every day (just like my quinoa and cottage cheese bowls ;)!)
Savoury Chicken Thigh Muffins
Makes 6 muffins
1 cup (4 oz.) chopped, cooked chicken thighs
1/4 cup egg whites
4 oz. sweet potato, mashed
1/4 cup almond milk
3/4 cup oat flour
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
Heat oven to 350 and line muffin tin with paper cups (or do what I did and use a silicone muffin tin!)
In a bowl, mix all ingredients together.
Divide batter evenly and distribute between muffin tins.
Bake in oven for 25 minutes or until cooked through.
I hope you give at least one of these recipes a try or, like me, use it them as inspirations! As always, let me know what you think!
Which do you think is more strange? Clam Pizza or Chicken Thigh Muffins?
Do you like savoury baking? I know my girl does!
Don’t forget about High Five Friday! Please submit your high fives to me today, so we can make the 50th celebration the biggest one yet!
For more information on how to submit a high five for HFF please read here.
The recipes shared in this post will also be appearing in Kierston’s Recipe Friday link up!
Tags: arugula, baking, cauliflower, chicken thigh, clams, dill, food, garlic, healthy, muffin, oat, paprika, pizza, recipe, savoury, seafood, spelt, strange but good, sweet potato, What I Ate Wednesday, WIAW