Say what?!
I know what you’re thinking:
Girl, there is no way this is healthy. And if it is, there’s zero chance it’s delicious.
Erroneous! Erroneous on all counts!
Now, let me first clarify that this will not taste like traditional chicken and waffles. This is due to many factors, but primarily owed to the fact that traditional chicken and waffles call for an horrible load of all purpose flour. If you’re anything like me, you seek to avoid gluten as often as possible (no offense, gluten; it’s just that you make my belly ache and give me eczema). On top of that, this recipe if generally less calorically dense than traditional C&W, and much higher in protein and healthy fats–making it completely acceptable for dinner on a Wednesday night, or a post workout love-fest.
Will they taste differently? Sure, because they are made from different ingredients. But will they satisfy your hankering for chicken and waffles without sabotaging your nutrition, and leaving you in a guilt-ridden food coma?
Related Stories
12/15/2014
8/2/2015
Yes.
Now that we’ve gotten that straight, we can move on. Remember, as with all recipes, that outcomes will vary based on ingredients and cooking tools. Use your discretion and this should turn out beautifully.
Protein Waffles
(Makes 2 servings)What you need:
- A waffle iron (you really cannot live without this, let’s be honest)
- 1 whole pastured or farmer’s market egg
- 1/2 cup vanilla protein powder (I prefer Biotrust Low Carb or Tera’s)
- 1/4 cup organic pumpkin puree
- 2 (or more, if thicker texture is needed) tablespoons almond flour
- 1 tablespoon full fat coconut milk
- Optional-1/4 cup frozen blueberries
What you gotta do:
- Mix everything together except blueberries, beating until smooth
- Add more almond flour or protein powder as necessary to achieve the correct thickness for waffle batter (slightly thicker than pancake batter)
- Stir in bluberries
- Pour slowly and evenly into your waffle iron
- Cook for slightly longer than recommended by your waffle iron, as these waffles take a little longer to set
Coconut Fried Chicken
What you need:
- 1 pound chicken, cut into thin, 2 inch chunks
- 1/4 cup coconut flour
- 1/4 cup shredded, unsweetened coconut
- 1-2 eggs (or 1/2 cup egg whites)
- Oil or grease for frying (I used leftover bacon grease…because, bacon)
- Salt and pepper for seasoning
- Optional: dried dill for the coating
What you gotta do:
- Heat a few tablespoons of cooking fat of your choice in a cast iron skillet at medium to medium high
- Season chicken lightly with salt and pepper
- Beat eggs or pour egg whites into a bowl
- Mix coconut flour and shredded coconut with optional dill in another bowl
- Dip chicken in egg wash, then coat in coconut mixture
- Fry until golden brown and cooked through (this is where the small pieces come in handy, as it takes less time to cook through)
- Immediately lay on a paper towel to absorb extra, unnecessary oil
*Neghar Fonooni, fitness & lifestyle coach, entrepreneur *Founder: Eat, Lift, & be Happy negharfonooni.com
