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