the best waffle recipe...ever

Not only are these waffles delicious, but this is the easiest recipe ever--and super healthy! Double or triple the recipe, then freeze the leftovers for easy heating up during a busy week. 

Ingredients

• 1 medium banana 
• 1 medium apple, peeled and cored
• 1 cup almond butter
• 2 medium eggs
• 1 T gluten free baking powder (or arrowroot powder)
• 1 T vanilla extract
• 1/2 tsp baking soda
• coconut oil for greasing the waffle iron 

Instructions

• Puree apple and banana in a food processor or blender
• Use the whisk attachment on your mixer and whip almond butter on high for 2-3 minutes until smooth and fluffed
• Add puree and remaining ingredients to almond butter and continue to whip until combined
• Grease your hot waffle maker (for each waffle you make)
• Use about 1 ladle of batter per 8-by-4 inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up the entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is soft or floppy, it's not ready yet so keep cooking for another minute or two
• Eat immediately or store flat in the freezer. Put in the toaster or toaster oven to reheat

bon appetit! 

Emma approved! 

Playing Catch Up

It has been far too long since I've posted anything. After many years, I am going back to school so that is taking up a large chunk of my life right now, in addition to work. But I'm so glad I'm finally doing it! Giving up my "free time" was a hard decision to make. When it's all over, I know I will appreciate every free moment I have so much more. I'm very thankful to my husband, Andrew, who encouraged me to go back (and I'm sure is regretting it a little as he has to fend for himself a bit more nowadays)! 

Over the holiday weekend, we were able to spend a little extra time together. The California sun was out, so we went on one of our favorite hikes (the same hike he took me on the night he proposed). 

We also biked to Abbot Kinney street in Venice to a fun breakfast spot called Zinque. Their coffee is strong, and their bread is supposedly flown in from France every couple of days. I ordered the salmon tartine, and it was delicious!

I love to cook and bake, but lately feel like I haven't had much of a chance. I've been trying to find recipes I can prepare ahead of time. Over the weekend, I made two awesome paleo treats--both super fast and simple. 

The first is banana bread. Anyone who knows me knows I'm not a fan of bananas, but I decided to give this recipe a try because I have yet to be disappointed with the Caveman's recipes. This definitely did not disappoint, and now I'm obsessed with this "bread." 

Paleo Banana Bread

Ingredients

• 4 organic bananas (they don't need to be overly ripe, but can if you want)
• 4 grass fed eggs
• 1/2 cup almond butter
• 4 tablespoons organic butter, melted
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Instructions

• Preheat oven to 350 degrees
• Combine bananas, eggs, nut butter, and butter in a blender or mixing bowl (using a hand mixer)
• Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, and vanilla. Mix well
• Grease a 9x5 glass pan with butter
• Pour in batter and spread evenly
• Place in preheated oven and bake for 50-60 minutes or until toothpick inserted into the center comes out clean
• Remove from oven and flip bread out onto a cooling rack

Bon appetite!

I have a hard time cooking with coconut flour--even when using a recipe. Everything always comes out dense. These actually turned out quite good!

Coconut Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1/2 cup raw honey
• 4 grass fed eggs
• 1/2 teaspoon of vanilla extract
• 1 cup coconut flour
• 1/2 cup of shredded unsweetened organic coconut
• 3/4 cup of organic chocolate chips 

Instructions

• Preheat oven to 375 degrees
• In a large bowl, combine coconut oil, raw honey, eggs, & vanilla. I melted the coconut oil and honey first to make it easier to stir. 
• Add in your coconut flour
• Stir in the shredded coconut and chocolate chips
• On parchment lined baking sheets (or use a silpat), drop heaping tablespoons of cookie batter (Make sure you form them to look like the cookies you want for a final product because they do not rise or spread like conventional cookies)
• Bake for 12 minutes or until golden brown
• Remove from oven, and transfer to a cooling rack

Bon appetite! 

day 3 breakfast

As you know, I'm doing the 21 day sugar detox and am on day 3. I just wanted to quickly share the yummy and quick breakfast I made this morning.

I have so much leftover pork from Sunday's BBQ, I decided to thinly slice it and fry for breakfast. Then I sauteed organic mushrooms, and fried a couple of eggs. The flavors mixed nicely, and it was very filling (and easy to make before work). Great start to the day, and week one!

Bon appetite!

coconut french toast with coconut syrup

So this morning I was craving something coconut-y, and found a recipe for french toast with coconut syrup. Not the healthiest of breakfasts, but it was worth it. The recipe was from Cooking a la Mode (click link for original recipe), but I changed a few things based on what I had and to make it seem a little healthier in my mind.

Here's my revised version:

• 4 eggs
• 1 cup almond milk
• 2 tsp vanilla
• 2 T coconut flour
• Ezekiel bread

Combine ingredients, then dip both sides of the bread in mixture and place on a hot greased pan or skillet. Flip over when browned. 

Serve with hot coconut syrup:

• 1/2 cup butter
• 3/4 cup buttermilk
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp coconut extract

Place butter, buttermilk, and sugar in a saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil for one minute.

Remove from heat, and add baking soda and extract, stirring constantly. It will bubble up so make sure you pan is large enough. Continue to stir syrup and let it rest for a few minutes before serving. 

Bon appetite!

maui day 7: revisited

It feels like we just arrived, and already have to leave. The island bid us farewell with big waves, rain, and too much wind. We had a final splurge of the diet for breakfast at Sea House Restaurant in Napili on the bay. The view and gardens were amazing, making it harder to leave.

It was a short trip for this mermaid, but one that will be revisited often--in memory as well as many more trips. Mahalo!

maui day 4: revisited

I've become slightly obsessed with anything macadamia nut, pineapple, or coconut related. This morning I had macadamia nut pancakes with coconut syrup at Gazebo restaurant in Napili (last night I had macadamia nut ice cream--also delicious!). Good thing I surfed all afternoon to work those pancakes off.

my friend at breakfast, eyeing my pancakes

Yes, I finally got to surf today. We went to Lahaina Harbor--the waves were small but fun, and the water was so warm. A couple of local guys were out there too, and gave me some tips. Lahaina is my favorite town so far--the water is warm, the surf is fun, the people are friendly, and the town reminds me of a larger Balboa Island in Newport Beach with all the fun shops and amazing waterfront restaurants.

looks flat, but there were some small waves off the break wall to the far right

first wave caught of the day

3 hours later and happy

So we had to do the touristy thing and go to a luau, The Feast at Lele. It was a fun experience (one-time). The food was incredible--prepared by Chef James McDonald (I'O & Pacific'O). They served four courses, with each course being celebrated by a dance unique to that island. We were done by 9:00, the town shuts down around 10:00--and that is the late crowd. My kind of people!

the people on the paddle board enjoyed the show from the water

first course

journal entry, day 4

Lahaina on Dwellable

ricotta pancakes

Now here's a yummy breakfast! Not the healthiest, but sometimes you have to splurge. I have to admit, I didn't separate the eggs and fluff the egg whites--partially because I'm lazy when it comes to that, and partially because I was in a hurry making these before work this morning (they still turned out delicious).

Ingredients:

• 1 cup ricotta cheese
• 3/4 cup flour (I used organic whole wheat flour)
• 1/2 tsp baking powder
• 1 1/2 T organic sugar
• 3/4 cup milk (I used almond milk)
• 3 eggs, divided
• 1/2 tsp vanilla

In a bowl mix the dry ingredients, in another the wet ones. Beat the egg whites until stiff. Combine ingredients from both bowls and whisk in a small amount of the egg whites. Blend it gently and add the rest. 

Cook on a griddle, and serve with fresh fruit. 

Bon appetite! 

Recipe from What Should I Eat For Breakfast?

zucchini & bacon breakfast casserole

Last night, I made this super quick, easy, yummy, and healthy breakfast casserole. I baked it then divided into individual tupperware to be able to easily heat up for breakfasts the next couple of mornings. If you want it baked fresh in the morning, I'm sure it would be fine to make the night before and refrigerate it to save time. Either way, it's delicious. Plus you can pretty much add anything you have around the house, and you won't mess up the recipe.

Bon Appetite!

Ingredients: 

• 2 cups cooked meat (I just used 6 slices of organic nitrate free bacon)
• 1 zucchini, shredded
• 1 onion, diced
• garlic to taste
• 8 eggs
• 2 tablespoons basil

I added a serrano chili to give it a little kick

Process:

1. Preheat your oven to 350 degrees
2. Saute your onions and garlic (and serrano chili if you add it) until your onions start to caramelize
3. In your mixing bowl, combine eggs, cooked meat, shredded zucchini, and basil
4. Once mixed, add your sauteed onions and garlic and mix well
5. Grease your 9x13" baking dish
6. Pour mixture into your baking dish and place in preheated oven for 30 min or until cooked through
7. Top with salsa or more bacon, or serve as is! 

Recipe from Civilized Caveman Cooking