It’s that time of year again.  The time where everyone will start pinning healthy recipes to their Pinterest boards.  Gym memberships will be bought.  New Year’s resolutions will be made in the hopes that 2014 will be the year they hold their weight. No pun intended.

Most likely you are reading this blog because you came upon it on Pinterest, Facebook, Instagram, Google, or Twitter.  You may have pinned this as part of your master plan to keep that weight loss/health resolution.  Let me tell you, you scored on this find.  Especially if you are a foodie who struggles with typical bland diet/health food.

This recipe is what I would like to call the light amongst the dark.  We are spoiled with the ability to access great recipes with a simple Google or Pinterest search.  Unfortunately, a lot of the so-called replacement recipes make me want to go eat card board instead.

This Paleo/gluten-free waffle is an adaptation of the Amazing Paleo version.  I was a little nervous when I initially saw the list of ingredients.  The ratio of eggs to coconut flour scared me.  It sounded like it would be the consistency of a crepe, not waffle.  Due to the addition of baking soda the eggy batter transforms into a fluffy, savory waffle.

If you stop at the waffle you will most definitely be satisfied.  But, in the words of Emeril Lagasse, I think you should “crank it up another notch”.

The chicken is really easy to make.  Start off by splitting each lean chicken breast with a knife.

Next each of the slimmed down breasts marinate in tenderizing

buttermilk for 30 minutes.

While they marinate, the gluten-free cracker crust is pulverized into a fine powder. and the eggs are whisked into a sunny yellow binding liquid.

After marination is complete, each breast is dunked into the egg mixture and then covered with the cracker coating.

After each breast has been coated, they are baked for 40 minutes at 400 degrees. 

I topped 2 -3 waffles with a piece of chicken, and dressed them with a cloud of spicy arugula that was tossed in a mustard maple syrup.  Then of course I had to drizzle a little more of the syrup on top of the crunchy goodness.

If you did stumble upon this post on via the many different vehicles the internet provides, I hope you subscribe.  I would love to help you keep your resolution.

  Whatever your resolution(s) are for 2014, if they involve your health or not, aspire to keep them.  Remember, you made them for a reason.

Happy New Year!

Recipe

Chicken

3 boneless chicken breasts, halved lengthwise (see picture above)

1 cup low-fat buttermilk

1 box Van’s gluten-free Multi-grain crackers

2 eggs, whisked till slightly frothy (small bubbles)

1/2 teaspoon garlic powder

salt & white pepper to season

paprika

Waffles

4 eggs, whisked

2 tablespoons coconut flour (or brown rice flour)

2 tablespoons coconut oil, melted and cooled

3 tablespoons full fat canned coconut milk

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

1 tablespoon fresh chives, minced

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking soda

Syrup

2 tablespoons prepared mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/4 teaspoon white pepper

2 cups arugula

Pre-heat oven to 400 degrees.

Marinate the chicken breasts with the buttermilk in an air tight Ziploc bag for 30 minutes.

While chicken marinates, combine all ingredients for the waffles and let rest.

Whisk together all the ingredients for the syrup and refrigerate.

In shallow bowl whisk together the eggs, season with salt and pepper.

In a food processor pulse entire box of crackers until a powder forms.  Transfer powder to another shallow bowl. Mix in the garlic powder, then season with salt and pepper.

Remove the chicken from the Ziploc one piece at a time.  Coat all sides with egg mixture, then the cracker mixture.  Set each piece on a cookie sheet covered with foil.  Each chicken piece will sit on a cooling rack coated with olive oil or coconut oil cooking spray.  Repeat the process till all 6 pieces are coated.  Sprinkle each piece of chicken with paprika.  Bake for 40 minutes.

When there is 10 minutes left in the chicken’s cooking time, start cooking the waffles in waffle iron.  Use the highest setting possible.  Cook till iron indicates they are done.  Check waffle, leave in till waffle is the color you prefer.  I like mine to have a nice light brown crust.

Toss the arugula with 1 tablespoon of the syrup.

Assemble each plate with 2 – 3 waffles, 1 piece of chicken and a handful of arugula.  Drizzle each plate of goodness with more syrup.  Serve immediately.

Servings: 6• Size Calories: 356 • Fat: 16.1g • Carb: 26g • Fiber: 3g• Protein: 23.3g • Sugar: 9g • Sodium: 345mg • Cholesterol: 224mg

(A regular plate of chicken and waffles has 941 calories and 30g of fat!)