Weekend mornings call for waffles! Growing up, my grandparents had two giant commercial waffle irons. My grandpa loved using them and used any excuse he could to convince my grandma to allow him to cook up a few batches of these ginormous delights.
You really couldn’t eat more than 1…maybe two, if you were starving and ready to over-indulge to the max. However, sneaky grandpa used to make 2-3 for each of the grandkids just so he had plenty of extras for himself. SMART MAN. Some of my fondest memories involve these waffles…and now I have one of this waffle irons in my own kitchen. I can’t wait to pass on the fun tradition with my own kids – hopefully the beast of a machine lasts forever!
EGG FREE BAKING – it can be a real struggle – particularly with bread-like things. Thankfully, the waffle iron does a lot of work here and cooks up this beloved breakfast item perfectly, free of eggs and gluten!
I’m currently working on a egg-free paleo version, but I want it to be perfect before sending it your way. The testing process has been VERY EXCRUCIATING. 😉
Preheat your waffle iron. You want it hot and ready!
In a mixing bowl, combine the flour, sugar, baking soda, and salt.
To the mixing bowl, add the milk, melted butter, flax eggs, vanilla, and vinegar and stir until just combined. If it's a little lumpy from the butter hardening from cool milk, it will be fine.
Spray the bottom of the iron liberally with the spray oil.
Pour enough batter just to cover the griddle and fill the edges. You want enough, but not too much to wear it leaks out the edges.
Spray the top of the waffle iron right before closing.
Closing the iron (and flip if you have one like I do) and cook for 4 1/2 -5 minutes. This is for a LARGE belgium waffle. If you're making smaller ones, the cooking time will be about 3 minutes. The rule of thumb is the waffle is done when the steam stops coming (or almost - I've found a little steam is ok) out the sides of the waffle iron.
Serve with lots of butter and maple syrup...even some fruit if that is your thaaaang!
These keep great in the freezer! To heat up: bake at 350 for 5-10 minutes or toast them up in the toaster if you made small ones!
This is one of the most simple and comforting soups that I make! The Instant Pot cooks this soup in 5 minutes. If you haven’t heard me say it before, here I go again…I LOVE MY INSTANT POT! For this recipe, I only quarter the onion, and use a bag of frozen cauliflower. There is such little work involved! This creamy soup is so versatile and can be a base for so many other soups. I usually turn it into a Loaded “Potato” Soup or a Cheeseburger Chowder.
It may be dairy free and low carb, but it is still super creamy! This soup tastes so similar to a Cream of Potato soup, but, instead, is filled with a much healthier veggie! Personally, I’m always in need of more veggies in my life! White potatoes have practically no nutritional value and are packed with carbs that turn into sugar. They are delicious and technically, WHOLE FOODS, but we should keep those to a minimum. Using cauliflower instead is a great, guilt-free substitute. Small changes like this every now and then can mean big things for someone’s diet and health.
P.S. If you do not have an Instant Pot or pressure cooker, see the notes below* for an alternative stovetop method. It will take a bit longer, but still be delicious! The only other appliance that you will need is some type of blender. I typically use a handheld immersion blender for this.
Print Recipe
5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}
Cashew yogurtsub sour cream or dairy free alternative of choice
Instructions
To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
Attach the lid, turn the valve to seal, and set for 5 minutes (make sure its on High Pressure.) It will take 5-10 minutes to come to pressure, as well.
When the timer goes off, turn the valve, and do a quick release.
Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
Drizzle with yogurt or sour cream before serving. ENJOY!
Recipe Notes
*Stovetop method:
In a soup pot over medium heat, saute onions in 1 tbsp of avocado oil, coconut oil, or ghee/butter. You'll want to dice the onions for this cooking method.
Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
Bring to a boil, cover, and cook for 3-5 minutes.
Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
Remove from heat and add the butter to the soup.
Transfer the soup to your blender or a metal bowl to use the immersion blender.
Puree until completely smooth.
** Chicken Bouillon Paste - This is my favorite brand and one of my favorite things to use in dishes! If you decide to use Thrive Market (it's a couple dollars cheaper on there), send me an email and I can get you a link for a discount off your first order!
Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.
As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.
I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!
Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!
If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!
If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.
This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!
It’s super moist and has just the right amount of sweetness for breakfast!
In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
ENJOY!
Recipe Notes
*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.
Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!
Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!
If you're choosing to omit the onions skip this step. (I'll try not to judge you...even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.
I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast...barely a minute for each side. If it's not salty enough, add some more salt!
Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.
Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit...and your meatloaf isn't just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf...looks super appetizing, eh?
Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
ENJOY!
Recipe Notes
*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!
