Fluffy Oat Waffles w/ Blackberry Sauce

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Greetings!! After a very temporary culinary hiatus, I am back and ready to share more recipes just in time for the cold weather and upcoming holiday season ahead. I will be posting some of my favorite healthy and comfort classic foods to give everyone some ideas on what to cook for all of your holiday parties these next couple of months. That’s right, Culinary Jam is back (again), and this time with a silver tray, tall glass of OJ, and breakfast in bed!! Who doesn’t love a fluffy home-made stack of waffles dripping with maple syrup when it’s chilly out? In this recipe, I’ve made a healthy, gluten-free, sugar-free version of my beloved waffle, to satisfy my craving for these gut-bombs for breakfast but with out the gut-bombing-ness of all that gluten and sugar. And the best part is they taste soooo good, you would have no idea that they are good for you. Think of it as a “safety meal” you can enjoy without the guilt so that when you DO chow down on all of those holiday treats, you won’t feel quite so much like a tubby Santa.

(Serves 4/ Difficulty: Easy)

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One Pot Monday Presents: My Very Crabby Little Crab Cakes

ImageHappy Monday after Fourth of July weekend everyone! Hopefully everyone had a super fun yet safe weekend and ate plenty of hotdogs and pie! For today’s post, and in keeping with my light and refreshing theme (which will probably not last for much longer), I’ve decided to post my famous crab cakes recipe. I’ve tried numerous crab cakes at restaurants all over the land, and I believe that what really makes the delicious ones stand out from the not-so-delicious ones is the use of fresh, real crab meat, and a high crab to bread crumb ratio. These have the freshest ingredients, and the use of home-made bread crumbs just contributes to that home-made flavor. Another plus? I bake them in the oven rather than frying them up in a pan, so they are actually really healthy as well.  Who doesn’t love a good crabby cake in July?!

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Easy Shiitake Asparagus Couscous

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Hello beautiful. It’s been a while. With the wedding almost two weeks away now, and moving to a new house THIS weekend!!!, I haven’t had much time for blogging. However, I DID receive this gorgeous food photography book from some sweet friends for my birthday, and I can’t wait to utilize its techniques for this blog after the wedding. Once everything is settled and the wedding is over, I look forward to blogging multiple times a week again. For now, I wanted to post a quick and easy recipe for just these times in your life, when cooking may seem like the last thing you even have time for, but know you can’t eat out every night of the week. My shiitake and asparagus couscous is a great side dish, but can also work as a main with a little side salad. You could add a little grilled chicken in the mix as well. My recipes are all about giving you ideas on what to make for dinner, where you can make your own adaptations or versions. This is what I refer to my stack of cookbooks for: inspiration. On that note, I hope this recipe inspires you, and I promise I will post a LOT more in a couple of weeks after all this excitement 🙂 Have a wonderful Tuesday!!

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Sweet and Sour Pork w/ Rice Noodles in Brothy sauce

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As our wedding approaches with only 3 weeks to go :), I’ve been craving all kinds of delicious yet healthy foods that won’t sabotage all of the hard work I’ve been doing in preparation for the big day these past few months. This Sweet and Sour Pork recipe is easy, flavorful, and healthful. My three favorite combinations for dinner these days! I just love cooking with citrus and ginger, as you have probably noticed by now if you have read any of my previous posts, and this recipe utilizes these ingredients so well. I’ve also made this recipe with chicken and just veggies (like shitake mushrooms, snow peas, and red bell pepper) and it’s great with whatever protein you decide to use. If you are looking for something that is super delicious without any guilt, give my Sweet and Sour pork recipe a try. You’ll love it!

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Greek-Style Lentil Stew

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Hi all! I took this week to do a little plotting on how to better organize my blog so that my readers could enjoy every post that much more…After some consideration, I’ve decided to do a few “theme” days throughout the week, to give you guys something to look forward to. I’m going to kick off the week with One-Pot Mondays. After going out all weekend, the last thing any of us want to do is spend even MORE money come Monday, but we also may not necessarily want to put too much effort into cooking.  I figure Mondays are a good day for one-pot or very simple meals that don’t require a lot of planning ahead or thinking too much, but will still save us the guilt of eating out again after playing all weekend.

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Chinese Chicken Kitchen Sink Salad: For the day after you make my yummy Perfect Roast Chicken!

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We were ravenous the other night, but didn’t feel like going to the store, or ordering greasy take out. Our solution? Use leftovers for a new, exciting meal…cost effective and delicious! I was dabbling between making a salad or traditional chicken salad for sandwiches, but after spotting some honey roasted peanuts and sriracha sitting innocently next to each other on the shelf in the fridge, I thought they needed to get to know each other better. So I went on a little treasure hunt in the fridge and pantry, to see who else I wanted to invite to the party. After a while I had frozen edamame, soy sauce, honey, red bell pepper, spinach, arugula, paprika, red onion, red pepper flakes, salt, pepper, toasted sesame oil, cherry tomatoes, limes, peanut butter, balsamic vinegar, the peanuts and sriracha, and of course the sliced up left over roast chicken all lined up and ready to party. I call it the “Kitchen Sink” Chinese Chicken Salad because, while it’s not quite everything but the kitchen sink, you could totally throw in whatever ingredients you had sitting around your fridge (as long as it doesn’t clash with the dressing) and it could work. For example: avocado, bean sprouts, cilantro, any kind of left over meat, tofu, croutons, orange, apple, raisins, carrot, etc, etc…The possibilities are exciting! But for reals, just throw anything in there that will most likely just die a slow, rotten death in your crisper if you don’t spare it now. So this really is more of a sad, lonely leftover ingredients salad, but reworked to go out with a bang!  

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Habanero Tarragon Halibut with Broccolini

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I’m always looking for new and creative ways to cook a fish. I came up with this recipe (like many of my favorite recipes) wandering down the aisles of Central Market yesterday afternoon. Early afternoon is always my favorite time to go to the grocery store, before it becomes a bumper car lot of shopping carts. As I moseyed past the fresh herbs, my eyes settled on an often over-looked skinny-leafed yet surprisingly savory fella: Tarragon! One smell of his spindly, bright green leaves, and I was inspired. Tarragon has a slightly licorice scent, much like anise, so I figured something spicy and savory would work really well coupled with it. I plucked a couple of round habaneros, fondled my way to the perfect blood orange, and scoped out the juiciest looking piece of Sea bass…and this recipe was born. I hope you enjoy it as much as we did last night.

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Greek Yogurt Blueberry Pancakes

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This is my version of a Greek yogurt pancake. After a whole lot of experimenting with diffent recipes, and clunking around the kitchen on Saturday mornings like a mad scientist, I came up with my OWN version that yields a tasty, hearty, and pretty healthy pancake. It’s also pretty, all dressed up in orange zest and honey. This version uses honey as a sweetener instead of sugar, and 2% Greek yogurt versus the traditional (and played-out) buttermilk. I wouldn’t do the 0%, just because this is where you are getting most of your fat from, and they may end up tasting too bland with a lower fat content yogurt…The sea salt, lemon zest, and cinnamon add a little flavor dimension that-HOPEFULLY- won’t have you missing the full-fat version. Also, bananas work great in this recipe if you have a berry allergy or just to mix things up…You could also do a whole wheat flour if you wanna be a super healthy nut.   Continue reading