Grain-free Waffles

We bought a mini waffle-maker for Mabel for her birthday because she loves to eat and make waffles.  We picked up this version by Dash, in Aqua, for 10 bucks at Winners, and it is quite the gem!  It makes fluffy, perfect waffles fast!  It works better than our stainless steel Cuisinart!

Today I experimented with a grain-free waffle that was packed with protein and healthy fats.  It is not the cake-like version of your typical buttermilk variety, but it tasted really good, was quite filling, and didn't make you feel quite so guilty!

I played with this recipe and came up with the following:

Gather:
1 1/2 cups almond flour
a scant 1/4 cup arrowroot powder
a pinch of salt
1/2 teaspoon of each baking soda and cinnamon
1 small ripe banana, mashed
1/4 cup almond milk
2 large eggs
1 teaspoon of vanilla
1 Tablespoon of maple syrup
1 Tablespoon of coconut oil melted



Do:
Combine the dry ingredients and set aside.
Whisk the eggs, vanilla, almond milk, mashed banana, and maple syrup and add them to the dry ingredients, stirring to combine.
Add the melted coconut oil (if you add it to the cold, wet ingredients, it will solidify and clump up) and stir.

Add the batter to your waffle-maker and cook to your individual appliance specifications.

Serve warm with fresh fruit and maple syrup.

Check out here and right here for oodles more waffle experiments to try.

15 Minute Coconut-Curry Noodle Bowl

This was ridiculously easy to make, but it tasted amazing!

I pretty much followed the recipe found here.

With a few simple ingredients and some chopped peanuts and green onion to garnish, this noodle bowl is next-level eats fast.

I rehydrated some dried shiitake mushrooms, had my noodles cooked and ready to add to the broth, along with peeled, raw shrimp and some thinly sliced sweet peppers.

I made the broth according to the recipe directions, added the mushrooms, peppers and shrimp, stirring until the shrimp were just pink.

Bowls were assembled with a handful of noodles covered in broth and topped with chopped peanuts and green onions.

I will definitely make this again with firm tofu or leftover roast chicken if I don't have shrimp on hand.
This was so satisfying, and it tasted as good, if not better, than any Thai soup I have eaten at a restaurant.