This is my version of chicken and waffles. I recently bought Costco-sized avocados. Which means you get 7 ginormous avocados for a cheaper price. I got them home and then realized…now what? I will never be able to eat seven avocados at once. Because you know. They all get ripe at exactly the same time! So I decided to freeze them. I cut all the avocados in half, scooped out their flesh, added 2 squeezed limes and sea salt, and mashed with a fork. I then placed an avocado-sized portion into each baggy and froze. When I’m ready for more, I pull out of the freezer the day before. Note: this works well only if you plan on using that avocado within a day or two.
Now onto my newest favourite breakfast, chicken and waffles, autoimmune paleo style. Normally, this southern US dish is chock full of stuff I obviously can’t eat. Usually its slathered in gravy. Not wanting to miss out on the fats, I decided to use my avocado as a stand-in. And it worked! My recipe is fairly simple, I didn’t overcomplicated the flavours. But feel free to use more spices if thats what you are used to.
- 2 greenish yellow plantains (mine were large)
- ⅓ c avocado oil
- ⅓ c water
- ½ tsp sea salt
- 1 tsp baking powder
- chicken of choice (i used pre roasted, sliced breasts)
- Mashed avocado
- peel plantains, chop into ½inch pieces and place in food processor
- pulse several times to break up
- add the rest of the ingredients and puree until smooth
- meanwhile, heat a Belgian waffle iron and grease
- scoop ½ c portions onto iron
- cook for 8-10 minutes (until crispy)
- waffles should peel off iron easily
- On plate, layer waffle with avocado then chicken.
- Dig in!
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Shared on AIP Roundtable #74 at Phoenix Helix
*update: this post was a reader favourite that week and reshared on the AIP Roundtable #75