WIAW #35 + Spicy Jalapeno Cornbread

Hello loves! Welcome to this week's WIAW! Today, I have an extra goodie in store for you: a recipe for spicy jalapeno cornbread! Yummy! Delicious and dairy free. 

But first, let's WIAW. Below are some yummy things I ate this week!

{fruit} fresh pineapple {veggies} carrots & cauliflower {protein} tuna with earth balance mayo {soup} lentil with vegetables {dessert} homemade chocolate truffles 

Those truffles are SO. DELICIOUS. And at some point I will share the recipe with you - I made them with leftover chocolate from my chocolate fountain! I had like, eight cups of melted chocolate, and I didn't want to throw the chocolate away, so I made truffles.

Now... let's get spicy!

Spicy Jalapeno Cornbread {Dairy free}

1 1/4 c. cornmeal

3/4 c. all purpose flour

1/4 c. sugar

2 tsp. baking powder

1/2 t. cayenne pepper

1/4 c. oil

One egg

1 c. almond milk

1/2 c. jarred, sliced jalapenos 

Directions

1. Pre-heat oven to 350 degrees, and then combine all dry ingredients in a bowl. 

2. In a separate bowl, combine wet ingredients and jalapenos. Mash the jalapenos lightly with a fork to thoroughly incorporate them into the batter. 

3. Slowly at dry ingredients, mixing until everything is combined.  

4. Using a cupcake or muffin pan, fill each muffin hole 3/4 of the way full with batter. 

5. Bake for 15-20 minutes, until cooked. Insert a toothpick unto the center of a muffin to check for doneness. If it comes out clean (no batter on the toothpick), it's done.

How easy peasy was that?! These corn muffins have texture to them, and you can tell there is real corn meal. I hate corn bread that is mostly flour with a bit of corn meal - what kind of corn bread is that?!

Give them a try. You'll love them.  

See you next week for the WIAW party! Stay tuned on FRIDAY for a new Fit Friday post... we're talking about fitness goals!

If you could turn any cookie into a cake, what would you choose?!

mmm..eggplant!

Today for lunch, I decided to go through my fridge and use up some vegetables I had before they got old. The result was a tasty, Spicy Roasted Eggplant with Lemon. Here is the recipe - try it out, and play with the spice level to make it as spicy as you like.

Spicy Roasted Eggplant with Lemon
Ingredients:
1 medium eggplant, cut into 1'' cubes
1 slice roasted red pepper (I used the "Delallo" brand, soaked in olive oil and garlic)
2 scallions roughly chopped
1 1/2 T. chopped parsely
1 1/2 T. chopped cilantro
3/4 t. garlic powder
1/2 t. ground red pepper
Juice from 1/2 a lemon
1/4 c. olive oil
1/2 t. salt
1/4 t. black pepper

Preheat your oven to 400 degrees. In a large bowl, combine all ingredients except the liquids. Once mixed, add lemon juice and olive oil. Pour onto a foil lined baking sheet and bake for 30 minutes, until the eggplant is tender. Serve with a side of hummus and fresh veggies for dipping and a couple slices of fresh garlic bread (thin baguette slices, toasted and spread with earth balance and garlic powder).

Serves 2-4, depending on serving size.