(Super Cool) Turmeric Waffles

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It’s Friday!  The sun is shining, it’s well above zero, good weekend vibes are all around.  I am entering into this weekend my favorite way: with zero plans and endless possibility.  We had a blast exploring the ice formations on Park Point last week, so I think that might be in store again this weekend.  B and I are also trying to implement weekly at-home date nights.  He read an idea where you take turns planning what to do each week for an at-home date.  Tonight is my night and I have no plans yet.  Oops.  I have been googling like crazy but so far I dislike every idea.  If you have an idea for me, please let me know!  I have about 7 hours to figure this out.

Sometimes I throw random healthy ingredients into food and it ends up being a disaster.  Other times, like this one, it’s awesome.  The kids requested waffles one morning over break, so I decided to experiment with turmeric.  The result was awesome.  The waffles had an orange-yellow tone from the turmeric and were bright red on the inside.  I wish I was a food scientist and could explain what happened.  So, these waffles look really cool and they taste great.  You really can’t taste the turmeric, especially with maple syrup on top.  Turmeric has awesome anti-inflammatory properties and is a great antioxidant.  I actually take a turmeric supplement on a regular basis.  (I would take it every day if I remembered…you know how it goes)

Super Cool Turmeric Waffles

20 min, serves 4

Ingredients:

1 stick butter, melted

1/4 c ground flax

1 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t vanilla

1 t ground turmeric

1 1/4 c milk

3 T coconut sugar

1 1/2 c all-purpose flour

Directions:

  1. Stir melted butter and flax seed together in large bowl.
  2. Add baking powder, baking soda, salt, vanilla, and turmeric and stir well until fully mixed together.
  3. Add the milk and coconut sugar and stir well.
  4. Add the flour and gently stir it into the batter.
  5. Use about 1/3-1/2 c batter for each waffle.

Turkey & Spinach Breakfast Patties

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Let winter break begin!  I am feeling pretty pumped about having the next week off.  Many people have asked what we are doing and I very happily reply, “nothing.”  Yes, someday it would be nice to run away to Florida or somewhere warm during this winter break, but for now I really enjoy slow days at home, making pancakes, drinking coffee, and playing games with the kids.  B picked up some books for me at the library that I will try to get though this week: The Duluth Grill Cookbook, The Minnesota Farmer’s Market Cookbook, and a book about kombucha.  I”m excited to get some cooking inspiration, especially since I just started a round of Whole30.  Winter is starting to feel long, so I’m trying to make sure I have my habits in check.  Winter can be tough to endure as it is, neglecting to take care of myself only makes that worse.  However, I must say this is not my primary aim in life.  I am also trying to focus on being present with my family and friends, ignoring the piles of snow clothes scattered around the house and the soup pot that still isn’t clean from two days ago.  Winter is a time to slow down and rest, paying attention to what really matters in life.

Turkey & Spinach Breakfast Patties

35 min, serves 4-6

Ingredients:

1 1/2 T olive oil plus some for frying

1/2 c chopped onion

2 garlic cloves, minced

2 handfuls of spinach (about 2 packed cups)

1 lb ground turkey

1 egg

1/2 t mustard powder

1/4 t pepper

1/2 t salt

1/4 t thyme

Directions:

  1. Heat 1 1/2 T olive oil in nonstick skillet
  2. Add onions and garlic and sauté for several minutes until nicely browned, stirring occasionally.
  3. Add spinach and stir while cooking until the spinach is completely wilted.
  4. Remove from heat and set aside to cool.
  5. Meanwhile in medium bowl, place turkey, egg, and all the spices.  Once the onion mixture has cooled, add it to the bowl.  Mix all the ingredients with your hands until everything is evenly incorporated.
  6. Heat additional olive oil in nonstick skillet.  Shape the turkey into small round patties no more than 1/2” thick.  Let fry about 5 minutes on each side so that the patties are nicely browned and the turkey is cooked all the way through.  (It should not have any pink)