I love creating. Creating comes out in many forms for me; fashion, fun and food. Fashion, I absolutely love getting ready in the morning. Deciding what I will present to the world that day is invigorating. Fun is my life motto. And food, well it’s 3 times a day everyday (and let’s not kid ourselves, most days it’s 4 or 5). I have researched food and health a lot, so I know most of the reasons why we should be healthy and take care of our bodies. It’s important for everyone. For me, however, it just feels good. I enjoy creating things that will be enjoyable for my husband and I to eat while giving our bodies the nutrients it needs.
Yesterday I was craving Chicken & Waffles. So I set out to make gluten free, dairy free, no sugar added Chicken & Waffles. After my husband and I stuffed ourselves full of the diner classic, I thought it was good enough to share, so here it is!
The Healthier Chicken & Waffles:
2 eggs separated
Cup unsweetened almond milk
Cup extra virgin olive oil
Cup sorghum flour
2 Tbsp. agave nectar
4 tsp. baking powder
Cup tapioca flour
1 tsp. salt
Beat egg yolks, stir in milk and oil. Stir in everything except egg whites. Beat egg whites until stiff and stir into batter. Bake in waffle griddle. Makes 8 waffles.
1 lb. no hormone, free range chicken breast
1 Cup plain corn flakes (or rice Chex)
2 Tbsp. coconut oil
1 tsp. salt
1 tsp. pepper
Preheat oven to 395°. Pour liquefied coconut oil into baking pan. Beat egg and set aside. Crush up corn flakes and stir in salt & pepper. Cut chicken into strips, roll in egg, then roll in corn flake mix and set in melted coconut oil. Once all the chicken strips are done bake for 12-15 minutes, or until baked all the way through.
Slap it all together and pour organic maple syrup on the top or eat it plain, it’s delectable either way!