Daily Archives: March 6, 2018

the BEST gluten free waffles!

WAFFLES! Gosh, my family truly loves waffles and these gluten-free oat waffles are a weekly request (I usually make a batch at least twice per week!).  The best part is that they are made solely with oats! Well, oat flour that is, which is basically oats ground up to a super fine flour consistency.  In fact, I make a batch of oat flour weekly in my Vitamix and it take less than a minute to grind up!  These waffles are rich in fiber, protein and other nutrients-making them a filling and nutritious breakfast for my little guys.  Plus, there is no added sugar! and if you ask me, Mickey never looked so good 🙂  We switch off between our belgian waffle maker and this cute Mickey one and the kids gobble them up either way.

my 5-year old loves his waffles with a few mini chocolate chips and I recently bought cocoa nibs and wondering why I didn’t buy them sooner!  Have you ever tried these gems?  Cocoa nibs are basically a raw, pure form of chocolate that hasn’t had any sugar added to it.  So they have a chocolatey flavor but lack sweetness.  Although my boys aren’t so keen on these nibs, they have become my favorite addition to some foods and love that that it contains 0g of sugar! They add a nice flavor and crunch to foods like these waffles and make a healthy addition (in moderation) to smoothie bowls, trail mixes or even in cooking and baking!

Hope you enjoy this waffle recipe below as much as we do!



  • 1 ½ cups gluten-free oat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¾ cup room temperature milk of choice
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons unsalted butter, melted or coconut oil
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract


  1. In a mixing bowl, whisk together the oat flour, baking powder and salt.
  2. Separate eggs and add yolks to one mixing bowl and whites to another.
  3. Add the milk, melted coconut oil or butter, applesauce and vanilla extract to the yolks. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
  4. Beat the whites on high speed until stiff peaks are formed, about 1 minute.
  5. Pour the wet ingredients into the dry ingredients (except for the egg whites).   Whisk until just combined.
  6. Fold in the whites, stirring until whites are completely blended in.  Batter should be light and fluffy.  Let the batter sit for about 5 minutes.
  7. Set waffle maker to medium-high (but all waffle makers are different, this Mickey waffle maker has no setting but comes out perfect each time! so always check and adjust the heat as needed.
  8. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
  9. Repeat with remaining batter and enjoy!

** recipe adapted from http://www.cookieandkate.com

Breakfast for Dinner!

Breakfast for dinner is my go-to meal and always a pleaser for my kids and husband. 😋 during the week, my breakfast is almost always a smoothie, so having a breakfast meal like this for dinner is so satisfying! 🍳Plus my kids LOVE breakfast food too making it a mom win every time! 💃🏻💃🏻You’re looking at my favorite breakfast combo- eggs + avocado on @canyonglutenfree 7-grain bread with a side of fresh berries. I’ve tried many #glutenfree breads and this is by far my favorite. And…this is the BEST sunny side up egg I’ve ever made (just watched a quick @marthastewart tutorial 😉).

Let’s talk about EGGS for a minute-did you know that one egg contains 70 calories, 6 grams of high-quality protein and 14 essential nutrients including choline and Vitamin D! Since eggs are cost effective and versatile, they are an excellent way to help meet nutrient needs for kids and adults! And for you parents with kids that refuse to eat eggs, try introducing them in different ways! It wasn’t until Ethan was 2 1/2 that he finally gave eggs a try and started eating the hard boiled whites and now eats scrambled eggs with ketchup. Now with Austin being 2, although he still refuses eggs, I mashed banana with them to make simple flourless banana pancakes!  How do you do breakfast?

Strawberry Banana Almond Smoothie

It’s National Nutrition Month! and this year’s theme is “Go Further with Food.” What I love about this theme is that it has many different meanings outside of just making healthy food choices.  To me, going further with food means making meals fun and creative, experimenting with different ingredients especially those my kids havent tried, storing food properly to reduce waste and using food as a way to help prevent disease and illness. .

This morning, I created this strawberry banana almond smoothie and it’s definitely on my list of favorites! It’s gluten-free, vegan and dairy-free!  I’ll admit my kids are still hesitant to try smoothies but I always offer it and let them decide on whether or not they want to try it.  Here are the details on this smoothie: .

✨3/4 cup Ripple Foods unsweetened vanilla pea milk (one of my fav dairy alternatives)

✨1 small frozen banana 🍌.

✨4 frozen strawberries🍓.

✨and 2 tablespoons almond flour (which is basically skinless almond that are pulverized to a super fine texture).

Not only is almond flour great in baking but it also adds some protein and healthy fats to smoothies! In an effort to peak the interest of my kids, I topped it off with a strawberry flower, banana star + sprinkled with my homemade granola (recipe on my blog!) it was SO goooood!! The entire smoothie provides 10 grams of plant based protein! 🙌.