Coconut Kefir Cornbread

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*Disclaimer: Lifeway Kefir sent me the kefir used in this post. It was mighty tasty.*

Guys, I've got a loaf in the oven. A super tasty one with some pretty abnormal ingredients. And I've got one word for you: Cornbread.

 

If you're from the North (where I reside, so no judgment), you might be thinking... "Ew, really? Cornbread? Where are we, insert-least-favorite-southern-state-here?"

And if you're from the South (where I went to school, so again... no judgment), you might be thinking... "Hah! That chick from Chicago think she can make cornbread?"

So basically, from the beginning, I was fighting an uphill battle with this recipe. Then, I decided to swap coconut oil for the butter and plain Lifeway Kefir for the milk. Now I've divided you in a new way: the traditionalists are rolling their eyes. The food bloggers are wondering if it turned into a mess or worked out.

Well, go ahead and clap! This cornbread is incredibly moist and dense, thanks to the Kefir that Lifeway sent me to try out recently. And there is just the slightest added bit of sweetness, thanks to the coconut oil. Moist, dense, slightly sweet cornbread? Let's file that one under #winning.

I do have to warn you, though, there are no chunks of corn. Lawd, how I wanted to dump a little fresh corn in there, because I love the way it surprises you when you bite down and "pop" it. But, alas, it is Wintertime in Chicago, and I didn't want to do the canned corn thing, so I opted to skip it.

You should also know that this recipe is not from scratch. It's a total twist on a "Natural" boxed recipe. That said, it's also an easy thing to make - takes about 3 minutes to mix up and 20  minutes to bake - so it might just be the fastest cornbread you've ever met.

Coconut Kefir Cornbread

Ingredients:

• 1 box Krusteaz Natural Honey Cornbread
• 2/3 cup Mixture of 90% Lifeway Kefir, 10% water (You can eyeball this. I just filled it almost all the way to the top with kefir and then added some water to thin it out)
• 1/3 cup melted coconut oil (if you are using the cold-pressed oil, microwave it for 30 seconds and stir, then microwave again for 15 if it is still thick)
• 1 egg

Directions:

1. Preheat oven to 400
2. Combine all ingredients in a large mixing bowl and stir with a spatula until moistened. If you like a bit of variation, just stop here. If you want it to all be the same consistency, stir for longer, until well mixed.
3. Divide between two greased bread loaf pans. You could also pour into one 8x8 pan, or pour into small muffin tins.
4. Bake for 20-22 minutes, or until a toothpick or fork comes out clean. 
5. Cut slices to eat. Serve plain, with butter, with jam/jelly/fruit preserves, or with nut butter!

Notes/Substitutions:

• If you are making muffins, your cooking time will be more like 14-16min.
• Feel free to use regular milk instead of the Lifeway Kefir. If you do choose to make this change, omit the water and do the full 2/3 cups milk.
• Feel free to use vegetable oil/olive oil instead of the coconut oil. Proportions are the same.

And now for that gratefulness we've been working on:
Dear J. K. Rowling,
Thank you for reminding me that there's never just one hero. Instead, there are always lots of people who have to step up and play their card along the way to make life work out. You reminded me that life is a shared burden.
Love,
Carly

Barbeque Tofu over Tri-Color Hot Quinoa

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Here comes summer! All the goodness, heat, and spice of BBQ fused with stir-fry-like Tofu and Scallions over a hot bed of sweet and savory tri-color Quinoa. So packed with protein that even Popeye has switched to this dish! Enjoy :)

This is an A+ meal. That means CalorieCount.com thinks that this meal is utterly amazing and fabulous for your body. It's the perfect serving size for lunch or dinner -- at just over 300 calories (based on 4 servings per recipe), this dish will keep you full and satisfied. It will also deliver about 30% of your recommended daily fiber intake, almost 70% of your daily calcium requirement (wow!), and about 20 grams of protein. That means slim body, strong bones, strong muscles. What's not to love?

I guess I should also mention how delicious this dish is. Eat it hot if you can. The dish is already hot (spicy), but when you mix the southern barbeque flavor with hearty quinoa, you get a truly delicious treat that will make you smile. Just have a glass of milk ready if you're going heavy on the cajun spices!

BBQ Tofu over Tri-Color Hot Quinoa

Servings: 4-6
Calories: 318
Prep Time: Overnight (suggested for Tofu) or 30 minutes (but a loss of flavor!)
Cook Time: 30 Minutes
Ingredients: 

• 1 block Firm or Extra Firm tofu (generally about 80grams)
• 2 tablespoons BBQ Sauce (I used Sweet Baby Ray's)
• 1 tablespoon Chia Seeds (optional)
• 1 cup Tri-Color Quinoa, rinsed
• 1 1/2 cups Water
• 1 tablespoon Cumin
• 2 teaspoons Cinnamon
• 2 tablespoons Pickle Juice (left overs from a jar of pickles) OR 1/2 cup Broth (Vegetable or Chicken broth)
• 1/2 tablespoon Cajun or BBQ Seasoning (depending on your flavor/spice preference)
• 4 stalks of Scallions (Green Onions), chopped until about 1/4 inch from the roots

Directions:

1. Press Tofu. Remove Tofu from packaging and wrap in a clean kitchen towel (you may choose to add a layer of paper towel before the kitchen towel). Then, press the tofu by putting large books or something else that is heavy and flat on top of it. Make sure to put this on a cutting board that will catch any excess water. There is not much, but there is some. Pressing tofu overnight causes the holes or pores in the tofu to expand, meaning that the tofu will pick up the most flavor the following day while cooking. If you're in a pinch, you can press the tofu for only an hour or two.
2. Cut and Marinade Tofu. Cut tofu into bite size pieces. Then, in a tupperware container or large bowl, gently toss tofu with 1 tablespoon of BBQ Sauce and a few pinches of Chia Seeds (Chia Seeds optional).
3. Cook Quinoa. Combine Quinoa and water and bring to a boil, then add cumin and cinnamon, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit for 5 minutes, still covered. Before serving, fluff gently with a fork.
4. Cook Tofu. In a wide skillet, over medium-high heat, pour a thin layer of pickle juice/broth (this helps keep the tofu from sticking without using olive oil). Add Tofu and use a spoon or brush to add a light layer of BBQ sauce, then sprinkle 1/2 of the dry Cajun/BBQ seasoning on top. After 5-7 minutes, or when the Tofu begins to golden on the bottom, flip each piece, brush additional BBQ sauce, and sprinkle the remaining 1/2 of dry seasoning on top. Add chopped Scallions into the pan to finish cooking with the tofu. After another 5-7 minutes, remove from heat and place on top of plated Quinoa.
5. Top with any additional BBQ sauce and seasoning you desire!