If you could have chocolate morning noon and night, these waffles are for you. These are great for breakfast, dessert, a snack. Oh, the possibilities are endless. They are so easy to make, and easy to freeze. Make a double batch so you can freeze some for a quick bite. I am.
- 1 c almond flour (see website), sifted
- 1/4 c coconut flour, sifted
- 3 tbsp of tapioca flour
- 1/4 c cocoa powder
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 4 eggs
- 3 tbsp maple syrup
- 1/2 c canned pumpkin
- 2t pure vanilla extract
- 1/2 c almond milk (see website)
Preheat waffle iron. In a large mixing bowl, whisk each egg into bowl, then add pumpkin, vanilla, and syrup.
Transfer dry ingredients into sifter, and sift into wet ingredients. Whisk all ingredients together (except almond milk). Add almond milk a little at a time, making it into at the consistency of conventional waffle batter.
Cook waffles according waffle iron instructions. Repeat. Serve waffles with maple syrup, and butter or ghee. Double freezer bag any leftovers, and freeze.
I love Fall. I like the changing of the leaves, and the colors. I especially love the Fall vegetables. This is such an easy recipe, and it smells so good.
- 1 tablespoon of bacon fat
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup of apple (I like fuji or honey crisp)
- 1 tablespoon of cider vinegar
- 16 oz pork sausage
- 1 acorn squash
- 2 tablespoons of pure maple syrup
Preheat oven to 350 degrees.
Cut the acorn squash in half, and scoop out the seeds. Put into a baking dish. Set aside.
In a large skillet over medium-high heat melt the bacon fat. Then add the onion and sweat the onion until tender, but not carmelized. Add the sausage and brown.
Cut the apple into cubes. Add the apple to the sausage mixture. Transfer sausage apple mixture into the two halves of the acorn squash. Cover baking dish and bake in the oven 30-45 minutes, until tender. Place on plate and top with maple syrup. Eat. Enjoy.
I’ve been waiting weeks for the fresh cranberries to come into the stores just so I could make these muffins. It was so worth the wait. The first time I made these I only put in half the cranberries that I do now. It just wasn’t enough. Now, you virtually get some cranberry in each bite. So much better. These are great for a protein packed snack or breakfast.
- 6 large eggs
- 1/2 c butter or coconut oil
- 1/4 c canned pumpkin
- 1/4 c pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 c coconut flour
- 1/4 c tapioca flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 c fresh cranberries
- 1/2 c walnuts, chopped
Preheat oven to 350 degrees. grease a 6-12 well muffin tin.
In a large ;mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, apple cider vinegar and vanilla. Sift the coconut flour, tapioca flour, cinnamon, nutmeg, seal salt and baking soda into the set ingredients and stir until well combined. Fold in the cranberries and walnuts.
Fill the wells with batter and bake for 35-40 minutes until a toothpick inserted into the center of a muffin comes out clean. Let cool about 5 minutes. Serve. Eat. Enjoy.
I told you I liked guacamole. I used it on this Shrimp Salad. This salad is so fresh tasting. All it takes to dress it up is a squeeze of lime. Try it for lunch or a light supper.
- Guacamole (see website)
- Salad greens, as much as you want
- 1 Tomato cut into 8ths
- Shrimp, about 3-4 ounces per person
- Cilantro, once again however much you want
I took a short cut on the shrimp, it was pre-cooked, I just had to peel ( already deveined). This shortcut made it a 5 minute meal. It was worth the shortcut.
Start with layering salad greens, shrimp, tomatoes, guacamole, then cilantro. Squeeze some lime over entire salad and your done. Eat. Enjoy.
Because this was so fast I was able to make some Pumpkin-Cranberry Muffins. That’s for tomorrow.They are so good. Don’t tell anyone, but they are healthy too. That’ll be our secret.
We used to have an avocado tree in our back yard. We would watch and see what kind of harvest we get for the season. I learned a lot about avocados, some by hear say, and some by observation. Hear say – Avocado trees are male and female. I don’t know if it’s true, but ours did well all on its own. Observation – Squirrels love to take your avocados. They are tricky little rodents. We would find avocados on the ground with gnaw marks on them. That meant one less bowl of guacamole – very sad.
I used to avoid guacamole because of the “fat”. Not anymore. It is one of my favorite dips, toppings, fillings, oh my. The avocado is so versatile, you can have savory, sweet, creamy, and smooth. Like I said, versatile.
Here you can see the makings of a truly delicious guacamole. Make it your own, add mango for some sweet, or jalapeno for some heat. It’s gonna be good. The thing about guacamole is that you really don’t have to measure. If you want more lime, or cilantro go for it. Less, that’s okay too. Taste it as you go, then it’ll be perfect.
Here are the ingredients I used for this batch.
- 3 haas avocados
- 1 lime, juiced
- 2 plum tomatoes
- 1/4 onion (I had a red on hand)
- 1 garlic clove, finely minced
- pinch of sea salt, and pepper
These were the first pancakes I made without any grains. I can remember being so excited about this recipe, thinking I was able to have pancakes without any ill effects. Happy Dance going on right now just remembering. If you are just starting your journey of grain-free, give these a try and get your happy dance ready.
- 2 ripe bananas, mashed
- 4 large eggs
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of melted ghee
- 3 tablespoons of coconut flour
- 2 tablespoons of tapioca flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup of blueberries
Whisk bananas until creamy, add eggs one at a time, whisking with each egg added so the bananas and eggs are well incorporated. Add vinegar, ghee, whisk together.
In a separate bowl sift coconut flour, tapioca flour, baking soda, and salt.
Combine wet and dry ingredients. Make sure the ingredients are well incorporated. Allow the batter to rest about 20 minutes. This is necessary for the batter to thicken.
Heat a large skillet on medium low heat. Grease the skillet and spoon out batter into the skillet. I use a 1/4 c (it makes about 6 pancakes) Sprinkle blueberries on top of batter. When bubbles start to pop up it’s time flip that baby. Repeat. Eat. Enjoy. Mmmm.
I dreamt of this dish (I really did dream of this) so when I woke up I had to make it this morning. It was so yummy. I need to preface this a little bit. The preface…My husband is a scrambled eggs kind of guy. However, I have been expanding his culinary tastes. Eggs over easy. That’s a big jump, but it had to be done. And, it took only 4 ingredients to make this delectable breakfast. A little sweet, a little savory. Mmmm. The smell of bacon. Oh my, there just might be a round two.
- 4 slices of bacon
- 2 cups of butternut squash, cubed
- 1 apple (my favorite is honey crisp) cored, cubed
- 2 eggs
- pinch of sea salt and pepper
Place bacon in medium sized pan over medium heat. Cook to desired crispness. Remove and place on paper towel to drain. Set aside. Add butternut squash and apple with a pinch of salt and pepper. Cook until tender. Remove, and place on paper towel to drain. Chop bacon up, then mix with apple, squash mixture. Cook the eggs in the pan that should still have some of the bacon fact in it. Divide the apple, squash mixture on plate, top with over easy egg. When you break the yolk it makes a yummy sauce. Eat. Enjoy.