Pumpkin Waffles

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If I had the money, I would gladly give someone upwards of $500,000 to get the Frozen soundtrack out of my head for good.  It’s a great movie, really.  I appreciate the story line, with the lukewarm female empowerment and the warnings about hasty romances and all that. That’s great.  Disney’s really come a long way.  But at 2 in the morning, when one of my children has woken me up for the third time and I’m lying there watching the scant minutes I get to actually sleep tick away…I just want to kill that Elsa.  You can let it go, just leave me alone!

Clearly, we’ve been watching Frozen.  A lot.  My daughter has been sick twice since starting preschool two weeks ago.  The infirm get to pick the movies, those are just the rules. I guess that stellar immune system of hers I was so proud of was just the result of being virtual shut-ins.  I knew we never should have left the house!  And what is it about being sick that makes kids act so crazy?  Do you think its the fevers, aching, throwing up and general feeling of crappiness?  Could be.  Anyway, I get that it isn’t fun. I’ve been sick like a million times!  Just stop yelling at me already, kid!  I remember when sick days used to mean a literal day off, spending some quality time with bad TV whilst relaxing on the couch. That is no longer the case.  For now, I just try to dodge flying fluids so I can avoid being a sickie while taking care of one.

And on that note, waffles!  We have traded the peach for the pumpkin, friends.  Don’t look back, you’ll only make it worse.  These pumpkin waffles are grand!  They have a great texture and crisp up nicely.  I like to make a double batch and freeze the leftovers for easy breakfasts during the week.  You should try it, you’ll be so proud of yourself!

Makes 4 waffles.

Ingredients:

  • 1/2 c tapioca flour
  • 3 Tbsp coconut flour
  • 2 Tbsp almond flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs, separated
  • 1 c almond milk
  • 1/4 c pumpkin
  • 1 Tbsp honey
  • 4 Tbsp coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

1. Turn on waffle iron.

2. Combine dry ingredients in a medium size bowl.

3. Separate the eggs, putting the yolks in with the dry ingredients and the whites into a separate small bowl.

4. Add milk and pumpkin to dry ingredients and stir until smooth.

5. Add honey, coconut oil, vanilla and spices to flour mixture and whisk until combined.  Don’t melt the coconut oil or the batter will be too runny.  It might be a little lumpy, but it will all work out in the end!

6. In the small bowl, whisk egg whites until frothy, or about 3 minutes.

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7. Gently fold egg whites into batter until barely combined.

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8. Pour 1/2 to 2/3 cup of the batter into the center of the waffle iron.  Cook according to your waffle maker’s instructions.

Then, eat them.

Buttered Chai Latte

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Last week we had some unseasonably cold weather here in Salt Lake.  If only it would’ve lasted a wee bit longer!  Like maybe for the rest of the summer?  I enjoy the activities summer brings, but could we turn down the heat a little?  I don’t enjoy sweating unless I’m burning some serious calories.  I don’t think loading the kids into the car technically counts as cardio, but on a hot day it sure feels like it.  Louis CK has a bit about white people not being from Earth because we’re not comfortable here.  He explains that if we really belonged here we would be comfortable with the temperatures we’re always complaining about.  I totally agree and am simply waiting for my mothership to return me to my completely temperate planet.

Anyway.  On those rare and lovely cool summer days, a hot beverage sounds so refreshing.  That, and watching Harry Potter.  There can be one itty bitty rain cloud in the sky and instantly my thoughts turn to horcruxes and Diagon Alley.  Nerd alert!  When it comes to hot drinks, I generally drink my coffee with butter and coconut oil.  Have you tried this yet?  It sounds wrong at first, I remember feeling that way too.  But now that I’m used to it, it tastes so much better than creamer!  And it’s better for you too, in my opinion.  For more information about the health benefits of butter in your coffee, go here: https://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

In this vein, I have created buttered Chai.  It’s so heavenly I find myself craving it even on hot days.  You still have the wonderful creamy taste of butter and coconut oil, all the healthy fat benefits, but with the sweet spiciness of Chai.  If Chai isn’t your thing, Earl Grey makes a delicious substitute.  Any tea you want, really.  Get crazy.

I know the moderate temperatures won’t be back any time soon.  I would have to live somewhere lovely and insanely expensive to expect that (sigh, San Diego).  And now that the temps are in the high 90’s once again, I’m drinking this iced.  Take that, sun!

Ingredients:

  • 1 Chai tea bag
  • 1 c filtered water
  • 1 Tbsp ghee or unsalted pasture butter
  • 1 Tbsp coconut oil
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 3 Tbsp canned light coconut milk

Steep tea bag in the boiled filtered water for five minutes.  Place tea in blender, or wide mouth mason jar if using an immersion blender.  Add the rest of the ingredients and blend for 1 minute.  Allow to cool first if adding ice.

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Skillet Apple Bake

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Phew!  What a week (or two).  The baby finally came, as much as I truly believed I would be the first woman to be diagnosed with permanent pregnancy.  I could see the headlines and everything.  Having a newborn in the house hasn’t left me a lot of time for cooking, blogging, sleeping…  And it’s really made me realize how much better I feel when I eat healthy foods.  We’ve felt so much support from family and friends through dinners and their general willingness to help.  It’s made me very grateful!  That being said, I’m really looking forward to getting back to my clean eating routine.  Especially with this strangely shaped post baby body.

I threw this together one morning before the wee one was born.  It’s so easy to prepare and really yummy.  You can almost convince yourself you’re eating an apple Danish.  Well, almost.  I guess it depends on how long it’s been since you’ve had a Danish!

Ingredients:

  • One thinly sliced apple (I used a Pink Lady, and left the skin on)
  • 2 Tbsp. Coconut Flour
  • 1 Tbsp. Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1/4 c. chopped Pecans
  • 2 tsp. Raw Organic Honey
  • 1 tsp. Cinnamon
  • Dash of Salt

Cover the bottom of your skillet with coconut oil.  Slice apple and spread in an even layer in the bottom of the skillet.  Mix coconut flour, seeds, pecans, cinnamon and salt in a small bowl.  Spread over the apple slices.  Pour honey evenly over the top.  Bake at 350 degrees for about 15 minutes.  Then, eat it!  You could eat this with yogurt or OOH! on top of pancakes.  I think I’ll try that next.