Category: Recipes

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Paleo Potato Waffles

A cleaner way to eat your waffles! Add sunny side up eggs, green onion and a few dashes of hot sauce for a stellar breakfast.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: clean eating, paleo, potatoes, waffles

Servings: 2

Equipment

• Mini Waffle Maker (I have the Dash brand)

Ingredients

• 2 medium red potatoes, shredded
• 2 eggs, whisked
• 1/2 cup almond flour
• 1 tbsp tapioca flour
• 3/4 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried chives or 1 tbsp fresh

Instructions

• Combine shredded potatoes, eggs, almond flour and tapioca flour in a medium mixing bowl.
• Add salt, pepper, garlic powder, onion powder and dried chives. Stir to combine.
• As the shredded potatoes sit, they will start to give off some water, so drain your bowl as needed so the mixture maintains its consistency.
• Preheat mini waffle maker, and spray with avocado oil. Once preheated, add a heaping 1/2 cup of shredded potato mixture, pressing down lightly into the mold. Close the waffle maker, and cook each waffle for 5 minutes or until golden brown. Repeat this step for remaining waffles.
• Add desired breakfast fixin's and enjoy!

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Chunky Monkey Protein Smoothie

A healthy way to get your chocolate peanut butter fix!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: chocolate, peanut butter, smoothie

Servings: 1

Equipment

• blender

Ingredients

• 1/2 cup ice
• 1 scoop vanilla protein powder of choice could use chocolate, but I usually buy vanilla for multiple uses
• 2 tbsp cocoa powder
• 2 tbsp PB2 powdered peanut butter
• 1 cup almond milk add more or less based on preferred smoothie consistency
• 1/2 frozen banana use whole banana for creamier smoothie

Instructions

• Combine all ingredients in a blender, and blend until combined.

The nuttiness of the gruyere, sweetness from the raspberry and the tang from the sourdough make this beer cheese tasting unique! 

Kyle and I brewed a Raspberry Wheat beer over the summer, which was right about the time this food blog idea popped into my head. So I immediately started thinking of ways to incorporate homebrew into my cooking. At the time, this was our only beer on tap, and I thought I was going to feel limited in what I could do with a fruited wheat beer. I was wrong!

Beer cheese with raspberry may sound strange, but it works! You can add a little red food coloring if you’d like to intensify the color.

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Raspberry Beer Cheese with Sourdough Toast

The nuttiness of the gruyere, sweetness of the raspberry and tang from the sourdough bread make this beer cheese unique!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: American

Keyword: beer, beer cheese, cheese, raspberry, sourdough

Servings: 6

Equipment

• sauce pan
• toaster

Ingredients

• 2 tbsp Butter
• 2 tbsp Flour
• 1.5 cup Raspberry Wheat Beer
• 8 ounces Shredded Gruyere Cheese
• 2 tbsp Raspberry Preserves
• .5 cup Fresh Raspberries
• pinch Fresh Chives
• 6 slices Sourdough Bread
• 3 tbsp Butter
• pinch Flakey Sea Salt

Instructions

• Heat a small saucepan over medium heat and add butter. Once melted and frothy, whisk in flour and stir for 1 to 2 minutes until golden and bubbling. Stir in beer, whisking well to combine.
• Reduce heat to low and add cheese, stirring until totally melted and smooth. Add raspberry preserves and fresh raspberries, stirring and macerating the fresh raspberries until combined. Add salt and pepper to taste. Serve immediately with a sprinkling of chives.
• Toast sourdough bread, spread with butter and sprinkle flakey sea salt over the top. Cut into sticks or bite size pieces for serving.