What I Eat

What I Eat

Waffle with Honey Butter and Blueberries

Serves: 1

Ingredients:
1 gluten free frozen waffle
1/2 tablespoon unsalted butter
1 1/2 teaspoons honey
16 fresh blueberries, gently rinsed and dried

Directions:
Toast waffle until heated through. In a small microwave safe bowl, microwave butter for 15 seconds or until melted. Add honey and stir until thoroughly combined. Drizzle honey butter over waffle and top with blueberries. Have with a glass of water and a good source of protein that does not contain sugar, such as my Cheese Omelet recipe.

What I Eat

Potato Bake

Serves: 3

Ingredients:
3 medium Russet potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons unsalted butter, softened
1/2 cup shredded mild cheddar cheese, divided
1/2 cup whole milk
1/4 cup sour cream
2 pieces cooked bacon, crumbled
6 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees.

For a mashed potato consistency, peel and cube potatoes. Cook potatoes in boiling water for 20 minutes or until soft. Drain.

For a twice baked potato consistency, prick the potatoes with a fork. Cook the potatoes on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Cut the potatoes in half and carefully scoop out the insides.

With an electric mixer, beat cooked potatoes, salt, pepper, onion powder, butter, 1/4 cup cheese, milk, and sour cream together until creamy. Spread potato mixture in a greased casserole dish and top with remaining 1/4 cup cheese. Bake for 15 minutes. Top with chives and bacon. Have with a glass of water.

What I Eat

Potato Wedges

Serves: 3

Ingredients:
1/2 cup vegetable oil
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
9 red potatoes

Directions:
Preheat oven to 425 degrees. In a large bowl, whisk together first five ingredients. Cut each red potato into six wedges. Add potatoes to the bowl with the oil mixture and toss to coat. Place potatoes on a baking dish lined with aluminum foil. Bake for 45 minutes flipping potatoes halfway through cooking time. Have with a good source of protein.


What I Eat

Beef Stew

Serves: 6 to 8

Ingredients:
1/4 cup flour
2 lbs. stew meat
3 tablespoons unsalted butter
4 cups water
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 bay leaves
3 1/2 tablespoons cornstarch
3 1/2 tablespoon water
10 red potatoes
12 oz. bag baby carrots
1/8 cup parsley flakes

Directions:
Shake meat and flour together in a zipper baggie until meat is coated. Melt butter in a large skillet over medium heat. Brown meat on both sides. In a slow cooker, combine 4 cups water, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and bay leaves. Add browned meat and stir. Cover slow cooker and cook on high for 4 hours. During the last hour of cook time, thoroughly mix cornstarch with 3 1/2 tablespoons water to make a slurry. Carefully pour the slurry into the slow cooker and stir. Cook potatoes and carrots in pots of boiling water for 20 minutes or until soft. Drain. Cut potatoes into bite-sized pieces. Add potatoes, carrots, and parsley to the meat mixture in the slow cooker and stir. Have with a glass of water.