Courtesy of Bon Appetit
Ok… so waffles are just SO yummy all on their own… throw in some chocolate and they become AWESOME! Need a fun Valentine’s breakfast idea for your main squeeze or the kidos?!? You can even pre-mix the dry ingredients and keep it in the pantry for another time. Check out this recipe from Bon Appetit!
DARK CHOCOLATE WAFFLES
Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter and syrup.
DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
Calories (kcal) 560 Fat (g) 35 Saturated Fat (g) 11 Cholesterol (mg) 115 Carbohydrates (g) 62 Dietary Fiber (g) 5 Total Sugars (g) 25 Protein (g) 13 Sodium (mg) 840
Courtesy of Bon Appetit
Bon Appetit’s orange salad has been my favorite so far because it has a great combination of flavors. The beets give it hearty flavor along with the fennel adding that licorice bite… and of course the orange’s add that awesome sweetness. Do not be scared to try this recipe… and if you do not like beets, try sweet potatoes.
Servings: Makes 4–6
- 2 medium red beets (tops trimmed)
- 2 medium golden beets (tops trimmed)
- 3 blood oranges
- 1 medium navel orange
- 1 tablespoon fresh lemon juice
- 1 tablespoons fresh lime juice
- 1/2 small fennel bulb (very thinly sliced crosswise on a mandoline)
- 1/4 red onion (very thinly sliced on a mandoline – about 1/3 cup)
- Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro and/or chervil leaves
1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
One serving contains: Calories (kcal) 89.1- %Calories from Fat 14.6 – Fat (g) 1.4 – Saturated Fat (g) 0.2 – Cholesterol (mg) 0 – Carbohydrates (g) 19.0 – Dietary Fiber (g) 4.1 – Total Sugars (g) 11.9 – Net Carbs (g) 14.9 – Protein (g) 2.0 – Sodium (mg) 58.2
I am constantly looking for recipes of my favorite splurge meals that have been re-vamped so I do not feel so guilty eating something I crave. I love ALL Italian food and my favorite is Fettuccine Alfredo… the SAUCE… is what does it for me! Honestly, if you put Alfredo sauce on a log I would probably eat it.
So, I found this GREAT healthy recipe in the September 2012 Shape Magazine that I tried at home for the fam and they honestly had no idea that they weren’t eating the real thing. Let me know how you like it or even put your own spin on the dish.
FIFTEEN-MINUTE FETTUCCINE ALFREDO
Calories: 287 / Per Serving
Serves: 4 – Prep Time: 15 Min – Cook Time: 15 Min
- 8 oz – Whole-Wheat Fettuccine
- 2 cups – Chopped Leeks (1 bunch / white & lightest green parts only)
- 1 cup – Nonfat Milk
- 1 oz – Parmigiano-Reggiano grated (about 2 tablespoons)
- 1 bunch – Asparagus (about 1 pound / peeled into thin ribbons from tip to steam with a vegetable peeler)
- Butter-flavored Cooking Spray
- 2 gratings from a Whole Nutmeg
- Freshly Ground Black Pepper
1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions, minus 1 minute for an al dente texture.
2. Meanwhile, place leeks and milk in a large microwave-safe bowl, cover with plastic, and microwave on high for 6 minutes or until tender. Transfer mixture to a blender and add about half of the Parmigiano-Reggiano, pulsing until very smooth. Transfer mixture to a large nonstick skillet, place over medium-high heat, and bring to a simmer.
3. Once pasta is done, add asparagus to pot and cook for 30 seconds. Remove noodles and asparagus from heat, drain and add to skillet with alfredo sauce. Cook for 2 minutes or until sauce thickens. Coat with 16 pumps of butter spray, add nutmeg, and season with salt and pepper to taste. Divide among four plates, top with remaining cheese, and serve immediately.