It was absolutely STUNNING out yesterday, and I was stuck running errands, cleaning, and perfecting the ultimate protein waffle that is in compliance with renal restrictions. I decided to do a protein waffle taste test for my patients next week and figured I would just sub applesauce for the banana (too high in potassium) and all-purpose flour for the whole wheat (too high in phosphorus) in this Perfect Protein Pancake/Waffle recipe that I know and love. However, that didn’t go over so well…the batter stuck to one of either side of my waffle iron and just kinda crumbled apart. I tried another recipe that contained 3 eggs and just 1/4 cup flour — it ended up like a waffle-scramble. Ew. I’ll share what I came up with soon…I still may make a few tweaks. As tedious as this recipe adaptation has been I’m glad I decided to do it. Not only can I more closely relate to the frustrations of my patient’s diet restrictions, but they desperately need help finding creative ways to get in 80-100+ grams of protein a day. My little old ladies can only eat so much meat!!
Despite my waffle making, I was craving something leafy and green and full of flavor.
Done and done. I have been saving this recipe for the perfect occasion, and an Indian Summer day was it!
Lightened Up Caesar Salad with Zesty Croutons from Cara’s Creature Comforts
Salad dressing:
1/2 cup light mayonnaise
2 Tbsp red wine vinegar
2 tsp dijon mustard
2 tsp white wine
1 tsp Worcestershire sauce
1 tsp anchovy paste
1 clove garlic, minced
1/8 tsp ground red pepper
Croutons:
2 c sourdough bread 8 ounce mini multi-grain or whole grain loaf, cubed
1/2 tsp Creole seasoning garlic powder
1 clove garlic, minced
1 Tbsp olive oil
Salad:
3 large heads Romaine, cut into bite sized pieces
1/3 cup Parmesan cheese, grated
Directions:
Whisk together mayonnaise, vinegar, mustard, wine, Worcestershire sauce, anchovy paste, garlic, and pepper in a bowl. If time permits, cover and chill for at least one hour for flavors to blend.
Preheat oven to 350° F. Cube bread and place into a large Zip-lock bag. Drizzle the olive oil over the bread cubes, close the bag, and shake to coat. Spread cubes in a single layer on a baking sheet lined with tin foil and sprinkle with garlic salt. Bake for 20-25 minutes, or until bread cubes are golden.
Place lettuce and croutons in a large bowl. Add dressing and toss to coat thoroughly. Sprinkle with cheese and serve. Serves 5 salad entree portions.
Nutrition Information (per serving): 259 calories; 13.6 g. fat; 7.6 g. cholesterol; 547 mg. sodium; 28.4 g. carbohydrate; 8.8 g. fiber; 9.6 g. protein
Result: I am on a Caesar salad kick lately and this was delicious! I was kinda scratching my head at the ingredient list, but it works and it tastes just like it should! I’ve never used anchovy paste before, and I was definitely squeamish about doing so, but I think it does add a lot of punch to the dressing that you can’t get from another ingredient. Another bonus is no raw eggs. While never always eat raw cookie dough, it’s never really “safe” to consume raw eggs, which this Caesar dressing does not contain. I love the nutrition stats on this version especially if you compare to say, Panera Bread, whose entree Caesar salad clocks in at 390 calories and 27 grams of fat. The portion size is PLENTIFUL and the dressing is more than enough to go around! Enjoy!
Mr. Prevention and I won’t be behaving THAT well today, however. Just as I had my eye on that gorgeous salad recipe, I’ve also had my eye on a crab queso dip! Guys, I’m BURNING out on Buffalo Chicken Dip. Making it has become monotonous and old. Mr. Prevention, however, continues to eat it like it is his job. I hope the crab queso goes over well, because I’m on strike against Buffalo Chicken Dip this week, as good as it is! And if the crab dip is a bust, I’ll have a whiny husband until football next weekend. C’mon, crab queso dip…be good! 😀 We are I am also making another chili recipe…entry #9!
Minnesota at home…we got this. I-L-L…I-N-I!!
Question: What’s your favorite salad dressing? And be honest, do you eat cookie dough batter, too? 😉
Go Illini,
I always eat cookie dough batter. It’s part of the cookie making experience that you just can’t do without.
With all the hype of vegan and gluten-free I often forget about other restricted diets and I can’t imagine having to worry about electrolyte balance in addition to everything else! Kudos to you for trying to make life easier for your patients and really empathizing with them!
How wonderful are you for making this waffle recipe for your renal patients! I can’t even imagine how difficult it must be to pack in all that protein, especially if you’ve lost your appetite and have to deal with dialysis and you’re just sick of those high protein drinks. You’re little ladies will thank you for taking the time to make this recipe 🙂 I’d love to hear what you decided to do eventually to prevent the crumbling, and also how the taste test goes!
I have to admit, even though I grew up with my mom slapping my hand away from the cookie dough bowl, I still do sneak a bit now and then. I try not to eat it TOO often, just in case.
Have a wonderful day, Nicole!
I just got anchovy paste! I’m making this!
Have a great weekend! 🙂
You’re so good to your patients! Doing an at home recipe test for them?? So cool. Too bad it didn’t turn out though. But you’re right, it’s good to get an idea of what your patients are going through, sort of like how I did the elimination diet only to realize it’s HARD and EXPENSIVE! Now I can empathize.
BTW, where is your GO BUCKS?!?! Big game today!!!!!
I go on Caesar-salad kicks too…they’re so delicious, and when I’m in the mood for one, I feel like nothing else will do!
I am so trying that Caesar Salad Dressing. The last time I have a Caesar Salad was in Myrtle Beach about a month ago and they made it table side. It was phenomenal. This recipe reminds me of that and I have been wanted to recreate it. Good luck with the crab queso dip. What is it with guys loving that buffalo chicken dip so much?
It’s embarrassing how much cookie dough I eat during the baking process.
Seriously… that’s why I make people come over to hang out while I bake- I’ll eat much less while they’re there in front of me…
I hope the crab dip goes well. That is too funny you are on strike fro the buffalo chicken. I picked up tons of new recipes at FNCE so I am looking forward to experimenting. Glad you are enjoying the nice weather. Today got cold here so we picked up some butane for our heater, the only heater in the house. Oh, and I most certainly do eat cookie dough, at my own risk of course 🙂
I really try not to eat cookie dough because once I start I can’t stop! Jacob likes it a lot… like loves it.
Can’t wait to see your waffle recipe. I’ll share it with my grandmother, who has lots of restrictions due to decreased renal function. I don’t think she’s very compliant 🙁
My favorite dressing is balsamic vinaigrette and YES I eat cookie dough…it was an obsession when I was pregnant with my 2nd child. (I know…I should not have eaten raw cookie dough, but i did)
Yep to cookie dough and favorite salad dressing is Meg’s salad. Yum!!
I love anchovy paste! Especially in seafood marinara recipes (like the calamari marinara on my site) it gives incredible flavor.
Georgie
glad you liked that–I love that it’s a little spicy! That crab queso dip looks goooooood!! We’re going to havet to try that soon.
And yes, I definitely eat raw cookie dough…just not in front of my students:) (I teach cooking classes at a h.s.)
Wow this sounds really nice. gonna give this a go. Thanks for sharing.
Simon