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!
Let me preface this by saying, this recipe is NOT Paleo or Whole30 compliant. It contains chickpeas – well, technically, just the liquid from the can. Personally, chickpeas work for us, and since my husband is intolerant of soy and eggs, this mayo has been a lifesaver!!
Make sure to follow the directions and don’t make this like normal homemade mayo. It can liquefy if you do the steps too quickly. Have patience. It will pay off!
In a deep jar (wide enough to fit an immersion blender), add chickpea liquid, garlic, vinegar, salt, and mustard.
Blend for 45 seconds, ensuring that everything is blended up very smooth, slightly thickened, and emulsified. It will still be fairly runny at this point.
To the jar, drizzle in avocado oil - SO SLOW. You don't want to add more than 1-2 tsp at a time. Stop drizzling and blend for 20 seconds after every 2 tsp.
After 1/4 cup of the oil has been added, begin to add in 1-2 tbsp each time and blend for 20 seconds after each addition.
Repeat step 4 until all of the 1 cup of oil has been added. After 1/2-3/4 cup of oil has been added, you should start to see the consistency of mayo. If you don't, stop adding the oil and blend until it's thickened. (I like to stir the immersion blender around while it's blending. )
Store in an airtight container in the fridge. Keeps for up to 7 days. It's even better the second day once the garlic has really had a chance to infuse the mayo!
When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.
Anyone else?
These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.
Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!
And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!
You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!
If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!
Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!
This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!
The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!
My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!
If you’ve never invested in parchment paper, do yourself a favor and go get some!
Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!
Print Recipe
Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
Preheat oven to 400 degrees.
Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
Lay the marinated chicken tenders along the opening middle section of the sheet pan.
Bake for 18-20 minutes or until the chicken is cooked through the center.
While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
When the chicken is finished cooking, remove from the oven.
Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.
Recently, my husband discovered he was intolerant to eggs. Let me tell ya, we eat A LOT of eggs and that is coming to an end for awhile. This discovery came to our attention through testing that we had done through Balanced Health. We already suspected that he was intolerant to dairy, at least cow’s milk, but eggs just weren’t on our minds! It’s so nice to have some answers and work to eliminate some of his health issues. There were quite a few other things that we discovered through this testing that we never would have guessed! We’re excited to put some things into play and see what comes out of it. I’ll be sharing more details about our experience in a future post.
Due to this newly discovered egg intolerance, I’m learning to adapt many of recipes to fit into his diet. Most of the baked goods that I make require eggs. There will be lots of experimenting in the near future.
The other night, he requested biscuits and sausage gravy…so I got to work! Surprisingly, he loved the first batch that I made of these and said, “Don’t change a thing!”
These biscuits are moist and perfectly crumbly, but still hold up well like your typical biscuits. They’re made from a mixture of flours and chia seeds, instead of eggs. If you can tolerate eggs, and are not restricted to a vegan diet, you could substitute an egg for the chia seeds and water in this recipe.
These Easy Vegan Drop Biscuits are super simple to make, hence the name, and could pair well with any meal. However, my favorite way to eat biscuits will always be to have them covered in sausage gravy. ALWAYS. Check out my recipe for Sausage Peppered Gravy for a dairy free, paleo take on the classic!
If you’re are interested in getting testing done like we did, you can do so through the link below. We purchased the Full Scan.
You can receive $20 off any scan by entering “GonePaleo” at checkout. I would highly recommend doing it, if you’re curious at all about how your body is functioning despite having digestion problems or not. Our diet affects so many things in our body, from mood to your skin. If you are having ANY health issues, this test could give you answers or make a great starting point in aiding your health!
The full scan runs your saliva and hair samples (that you send via mail) against 600 factors. It lets you know how different parts of your body are functioning, i.e. your thyroids, liver, blood, digestion, nervous/respiratory system, etc. Such an interesting thing to learn! I will be getting myself tested in the future, as well!
Print Recipe
Easy Vegan Drop Biscuits {Gluten & Grain Free}
Prep Time
5minutes
Cook Time
15minutes
Servings
biscuits
Ingredients
3/4cupWarm waterseparated into 1/4 cup and 1/2 cup measurements
In a small bowl, mix chia seeds and 1/4 cup of the water and let rest for 3-4 minutes.
In a mixing bowl, combine remaining dry ingredients - almond and coconut flour, arrowroot, salt, and baking powder.
Once the chia mixture has thickened and turned into a coagulated, gel-like mixture, add vinegar, avocado oil, and remaining 1/2 cup of water and whisk to combine.
Add the wet ingredients to your mixing bowl with the dry ingredients. Stir just enough to combine.
Onto a greased or lined baking sheet, drop approximately 1/3 cup-sized portions evenly onto the sheet.
Bake for 15-17 minutes until slightly golden and cooked through the center.
When I choose to have sweets, I try to always make sure there are some health benefits included in my indulgence. That usually makes it super guilt-free in my book. 😉
These Anti-Inflammatory Spiced Peach Bars are moist, perfectly sweet,and have medicinal benefits from the ginger, turmeric, and ceylon cinnamon (google the difference in cinnamon – I’ll spare you that explanation now, and save it for a different post). There is even some black pepper in them to maximize your body’s absorption of the turmeric! These are things that help your body function properly. Read on to hear just what I’m talking about!
So, what’s the big deal about this anti-inflammatory stuff? WELL, let’s go into a mini explanation of inflammation of the body. Anti-inflammatory foods help to…you guessed it, reduce inflammation. Inflammation is triggered when your immune system is activated by something foreign entering your body, i.e. pollen, chemical, microbes, or a number of other things. Small happenings of inflammation can protect your health by threatening these invaders of your body. Wait, so that should be a good thing, right? Why would you want to reduce inflammation? Sometimes, inflammation persists daily even when you are not threatened by something foreign in your body. Depending on what foods you consume, you could be triggering inflammation day in and day out in your body! This is when it can become un-friendly. Diseases such as cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s have been linked to chronic inflammation. Clearly, that’s when it has become your enemy. Instead of medical looking charts showing all of this, I’m still going to show you pictures of these bars, because, let’s be real, that’s why you’re really here!
A healthy diet that stays away from foods that increase inflammation is a great start to regulating inflammation and your risk of many diseases. Refined carbohydrates, fried foods, sugar-sweetened beverages, margarine, processed meat, and even too much RED meat can all cause an increase of inflammation. So, how do you know if you’re a victim of chronic inflammation? If you have a diet completely filled with these foods, that is a dead give away. Other signs include: aches and pain, fatigue, irritated skin, excess weight or inability to lose weight. These are some signs that you might have a war going on in your body. Much like when you’re sick and you feel tired – because your immune system is fighting off an illness which is causing inflammation – you could be causing similar fatigue from eating that fast food burger and fries for dinner.
Eating foods such as nuts, leafy greens, avocados, pineapple, salmon, bone broth, coconut oil, broccoli, blueberries, chia or flax seeds, papaya, and….cinnamon (ceylon cinnamon specifically), turmeric, and ginger (all three of which are in this recipe!) can reduce unwanted inflammation in your body. Now, keep in mind, I am not suggesting that you make these bars and consume them on a regular basis just because they include some beneficial ingredients. They are still a treat! 🙂
Life is about balance, but when you can treat yourself with good, beneficial whole foods – WHY CONTINUE TO EAT CRAP INSTEAD? It’s just not always worth it, especially after feeling just how great your body can function, it’s hard to go back to letting it just not function at it’s best. Analogy time! > It’s kind of like filling up a lawn mower with tainted gas. Sometimes, gas can become filled with water, sediments, or a number of things that prevent a gas motor from functioning properly. It still runs, yes, however, it just chugs along most of the time, and doesn’t sound or look very good. This has happened when some rainwater got into one of our gas tanks and we filled up a mower with said gas. IT WAS FANTASTIC – NOT. We ran the gas out of the tank, and refilled it with quality gas and it was good to go. Same goes for your body. You can repair damage by simply putting some good fuel in your tank. Once you fill up with the good stuff, your motor is going to run so well, you’re going to want to keep filling it up with the same quality fuel. Ok, my rant and cheesy perspective is over. 🙂 Let’s get to the goods!
Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!
They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?
You’ll definitely feel like you’re indulging with each bite of these.
Print Recipe
Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
3tbspStrong coffeeroom temp or chilled - I use store bought cold brew
1tbspGround coffee*heaping - optional (I use our daily organic breakfast blend)
3tbspMini Chocolate chipsI use the Enjoylife brand! They're dairy free and delicious!
Instructions
Preheat oven to 350 degrees.
In a small bowl, combine the ground chia seeds and water. Set aside.
In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
In a separate mixing bowl, mash up the banana.
Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
Add the banana mixture to your dry mix and stir just to combine the ingredients.
Mix in your coffee grounds and chocolate chips.
Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes
*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.
**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.
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.
2tbspbasil leaveschopped - you can use dried or fresh
Instructions
In a high-powdered blender, combine all ingredients and blend until smooth. Depending on the blender, this could take anywhere from 2-5 minutes. The better the blender, the smoother the finished sauce. I use a Vitamix!
