Waffles you can feel good about {Coconut & Vanilla Bean Waffles}


Waffles. I love them. I have a basic recipe that I’ve used for years, but since I’ve been learning about food and what is actually healthy {and even redefining my definition of healthy}, I’ve been revamping my old recipes to fit this new definition.  The recipe that I used to use called for refined sugar and vegetable oil, but I have replaced those yucky ingredients with coconut palm sugar and coconut oil.  I have also changed the type of all-purpose flour and baking powder that I use.

Now, I definitely don’t recommend eating these every day.  I have these, maybe, once a month, and always on Pancake Sunday.  This recipe is simply a healthier approach to waffles.  Next time you are craving a fried, doughy cake drenched in maple syrup, instead of reaching for that box of mystery ingredients, try this recipe! Your body will thank you!


Coconut & Vanilla Bean Waffles

Makes six 7″ waffles.

1 3/4 cups unbleached, unbromated flour (Bob’s Red Mill is a good one)

2 tablespoons coconut palm sugar

1 tablespoon non-aluminum baking powder

1/4 teaspoons salt

1 3/4 cups almond milk (or your choice milk)

2 eggs

1/2 cup unrefined coconut oil

1 vanilla bean (or 2 teaspoons pure vanilla extract)

Plug in the ol’ waffle maker or preheat your stove-top waffle iron.

Mix all dry ingredients together in a large bowl. In a medium bowl, mix milk, eggs, & coconut oil together. Split vanilla bean lengthwise and use the tip of a small knife to scrap the beans out. Add them to the milk mixture. Add the milk mixture to the flour mixture and mix until combined. The mixture will be slightly lumpy.

Butter your waffle iron, if needed, then spoon about 3/4 cups (depending on the size of your iron, mine is a 7″ iron) onto the iron.  Cook them however you normally cook waffles, top with pure maple syrup, and enjoy!


Come back tomorrow to see what I do with these little cuties:


Oh, and don’t forget about my current giveaway from MilkNMore! It ends on the 31st at midnight. Have a great Tuesday!

Weekly Dinner Menu {10/21 – 10/26}

Weekly Dinner Menu

It’s Monday and I am back in action! I took a small vacation, which I’ll talk about after the menu. First, let’s talk food! I like to make a weekly dinner menu for myself so I know what I’m getting at the grocery store, and also because I have a lot of people ask me for healthy meal ideas for their weekly menus. You should know that my definition of healthy is simply eating real foods (including butter). I’m not about excluding one certain type of food or food group (except processed foods).  I may include one processed ingredient like pasta, but it’s going to be the healthiest, least-processed pasta I can find! So the following recipes are from-scratch recipes. Get back in your kitchen and be in charge of what goes into your kiddo’s bodies!

Monday – Butternut squash & Chicken pan-roast

Tuesday – Beef Goulash Soup

Wednesday – Leftovers from Tuesday night

Thursday – Simple & Sweet Stir Fry

Friday – Pineapple, Gorgonzola, & Sausage Pizza with this Light & Fluffy Crust

Saturday – Grilled Salmon with Asparagus & Roasted Red Potatoes

I’m not including Sunday on purpose. Our in-laws may be in for the weekend, so it might be an out-to-eat night. We’ll see!

About this vacation…I didn’t mention it here for home-safety reasons, but my little family and I took a trip over to England to visit my sister, brother-in-law, and my niece, Annabelle.  We had loads of fun and saw all the cool sights around London and took a day trip to Bath. I won’t bore you with photos of castles you have already seen in pictures, but I will bore you with a few family photos.

Westminster Abbey

Westminster Abbey

A fun telephone booth in Windsor.

A fun telephone booth in Windsor.

Windsor Castle (Milo is on my back)

Windsor Castle (Milo is on my back)

My sister and her husband, and Annabelle.

My sister and her husband, and Annabelle.

Milo and me at the Roman Baths.

Milo and me at the Roman Baths.

Have a fun Monday!