Savory Spinach + Cheese Waffles

As you are aware I'm totally crushing on our waffle maker.  I've wanted to keep sharing waffle recipes, as the ideas are overflowing in my head, but I also want to avoid turning this into a waffle blog.  

Although, that idea doesn't sound half bad.

Maybe you're on the fence when it comes to turning typically sweet things savory, but hopefully this recipe will take you happily to the other side.  This is amazingly satisfying for any meal of the day and can be whipped up and ready to eat in about 10-15 minutes!  

I think the key to savory waffles are the toppings.  You could do something simple like plain cream cheese but this seemed like the perfect opportunity to put an egg on top.

And you know I'm always looking for opportunities to put eggs on top of things.

Finished off with a little avocado and salsa verde.  

Happy dance.

I'm thinking cream cheese, salsa, and hot sauce would be another fabulous topping combination.  

Print this!

Savory Spinach + Cheese Waffles

gluten-free // yields 2, 6-inch Belgian waffles

adapted from: basic buckwheat waffles

• 1/2 cup raw/light buckwheat flour
• 1/4 cup sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon oregano
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt + pepper
• 1 egg
• 1/2 cup + 1 tablespoon unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 1/2 tablespoons olive oil
• 1 teaspoon minced garlic
• 3/4 cup chopped baby spinach
• 1/3 cup freshly grated pepper jack cheese
• egg, avocado, salsa, cream cheese, butter, optional toppings

1. Preheat and grease a 6-inch, round Belgian waffle iron, or other.
2. Stir the flours, almond meal, baking powder, oregano, salt, and pepper together in a bowl.
3. Whisk the egg, then whisk in the milk, applesauce, oil, and garlic.  
4. Pour the wet into the dry and whisk until you no longer see dry flour.  Do not over-mix.
5. Fold in the spinach + cheese.
6. Let sit for 2-3 minutes, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed.  Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
7. Cook according to your preference and your specific waffle iron.  I set mine just over medium for a lightly crisped exterior.
8. Remove + serve immediately with desired toppings.  While waffle is cooking, prepare sunny-side up eggs if desired.

notes/substitutions:  2% milk or soy milk will also work.  Sharp cheddar, asiago, or grated parmesan would also work well.  A sharp cheese will make the waffle more flavorful.  Dried basil or parsley can be subbed for oregano if desired.

As speculated the other day the waffle maker now has a permanent position on the counter.  Adios stand mixer!

I can guarantee there will be more waffle recipes coming soon.  

Yum.

Ashley

Mango, Avocado, + Jicama Salad with Lime Dressing

New favorite salad alert!

Good thing for me—and you—because it’s about the simplest salad I’ve ever made while still being able to label it as a “recipe.” 

My other new favorite thing is making dressings that you shake in a jar.  No blender, whisk, or other electronic appliance, just a jar.  Oh, preferably one with a lid. 

simple mango avocado salad with lime dressing // edible perspective

There are 2 things that make this salad my new best friend.

1. It’s contrast of flavors.  This salad has kicks of sweet, savory, and tang that end up creating a palate-pleasing balance with one another.

2. It’s refreshing!  Seriously!  I believe this is my first time making a lime-based dressing and all I have to say is, move over lemon!

simple mango avocado salad with lime dressing // edible perspective

This salad was created as part of my fiesta themed week, which started with homemade corn tortillas + chips!  I was looking for something light + refreshing to go along with a flavor-packed fajita feast.  With limes being used in other elements of the meal I thought it made sense to create this lime-based dressing to tie everything together.  I also thought lime would pair well with avocado and mango and liven up the rather plain tasting jicama.  And it did just that!

simple mango avocado salad with lime dressing // edible perspective

If you are in a salad rut this is sure to snap you out of it!

simple mango avocado salad with lime dressing // edible perspective

Print this!

Mango, Avocado, + Jicama Salad with Lime Dressing

gluten-free, vegan-option // yields ~6 side-dish portions

adapted from: mango avocado salad

for the dressing:

• 6 tablespoons extra virgin olive oil
• 4 1/2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey, or agave
• scant 1/2 teaspoon lime zest
• ~1/4 teaspoon salt + pepper, to taste

1. Shake vigorously in a jar until completely combined.
2. Taste and adjust if needed.
3. Store in the fridge until ready to use and shake before pouring.

for the salad:

• 1/2 head lacinato/dinosaur kale
• 6-8oz baby spinach
• 1 avocado
• ~1/2lb jicama
• 2-3 ataulfo/champagne mangos
• 1/2 lime, juiced
• 3-4 tablespoons green onion, chopped
• black sesame seeds, optional

1. Stem + chop the kale and place in a large bowl.
2. Roughly chop the baby spinach and mix with the kale.
3. Peel + slice the jicama into matchsticks about 1/4-inch thick.
4. Cube or slice the mango, removing the skin. Tutorial here.
5. Slice the avocado and toss with a bit of lime juice to prevent browning.
   1. Right before serving toss the greens with 1/2 – 2/3 of the dressing until well coated.
   2. Spread the greens over a large serving dish or bowl.
   3. Top with avocado, jicama, and mango and drizzle more of the dressing overtop.
   4. Top with green onions + black sesame seeds and serve immediately.

simple mango avocado salad with lime dressing // edible perspective

Fajitas are up tomorrow and then something sweet with a Tres Leches theme.  What that sweet treat is will be completely up to you!  I’m currently polling for the winner—tres leches cake, cupcakes, doughnuts, pancakes, waffles, or quick bread—on the EP Facebook page right now through tomorrow morning!  Go vote!

Ashley