Guiltless Waffles For the Classic Carbivore: Cassava Flour Waffles

I need waffles in my life. I don’t know what it is that makes them therapeutic. Maybe it’s the perfect little squares, the golden crunch, or just the fact that they almost always symbolize the weekend at our house.

For the past 3 1/2 years I’ve tried countless paleo waffles. While I’ve found quite a few that I like, I haven’t found any my kids are willing to eat more than a few bites of. Until. Now (pause for effect).

I’ve been experimenting with cassava flour. It’s currently getting the spotlight in the paleo world because it has a white appearance and claims no nutty flavor. When you’re gluten free and you like to bake, you find that almond flour and coconut flour sometimes just don’t cut it with certain recipes. I’ve grown very used to everything having a hint of nuttiness in it. Curious though, and wanting my kids to enjoy waffles more, I tried my own waffle recipe using cassava flour.

To my surprise the boys LOVED my waffles. They were thick, fluffy and held together just like you’d expect normal waffles to! I even froze the 3 we didn’t eat and those held  together perfectly when I pulled them out later in the week.


I know you’ll love these. They are completely worth buying the cassava flour for. Also, I’ve already made a few more recipes using cassava flour, so if you buy a big bag it will be worth the investment!


Did you know cassava flour is high in calcium? Calcium is something I try to stay on top of. I have to get creative because I don’t eat dairy. It also has a good source of dietary fiber, iron, manganese, potassium, vitamin B6 and vitamin c.  So this is a great flour all around!

Italian Lemon Turkey Burgers

It’s that time of year again, BBQ! I just love a good BBQ. Especially when it’s with friends and their kids. Here’s my take on a classic turkey burger turned a bit Italian.

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Tip: I wrap my turkey burger in cabbage instead of lettuce. It holds together better!


Try my paleo mayo , killer ketchup and sweet & spicy BBQ sauce with these burgers. Yum!

Our simple BBQ on a beautiful California evening.
Our simple BBQ on a beautiful California evening.

Savory Chicken Veggie Soup

Have you ever looked in your fridge and searched your cupboards only to realize there’s not quite enough of anything to make dinner? It can easily be a freak out moment when you live 30 minutes from town and have 3 kids to feed.

This soup was created on a night when we were low on groceries and it was too stormy to leave the house. I had to get creative. I started with grilling some chicken, and purging our fridge for whatever veggies we had left. I also had some brown rice so I cooked it up and threw it in.

** I’ve since made this soup without rice and it tastes great either way. If you don’t eat rice, just omit it in this recipe, or better yet use cauliflower rice by putting your diced cauliflower through the blender on pulse for a minute or two!

I used my homemade turkey stock that I had canned 6 months ago. You can use any stock or broth, but look at the sodium levels if you’re buying it from a store. Some broths have way too much sodium added.

I keep frozen garlic granules from Trader Joe’s on hand just in case I ever run out of garlic, which is exactly what happened the night this soup was invented. We go through a lot of garlic in our house. You know, because of vampires.

I buy this at Trader Joe's, in the freezer section.
I buy this at Trader Joe’s in the freezer section.

I added some seasoning, put it all together and voila! Dinner is served. The soup turned out so well that I’ve made it 3 times since for various guests and meetings.

A simple salad or sweet potato side dish pairs well with this soup.

Hint: If you like big flavor, leave the seasonings for the last 15 minutes. Seasonings can become bland when used in recipes that simmer for a long time, or say a crock pot recipe. So do all of the foot work by cooking your meat, adding your veggies and broth, then simmer until they are soft. Add the seasonings in at the very last 15 minutes. You’ll really notice the kick of flavor!!


Note: This soup is strict paleo if you omit the rice. Otherwise, it is considered modified paleo.

One Pot Fajitas

Do you ever want to eat delicious food but you don’t want to put in the work it takes to make it?

That’s where I was on Sunday morning trying to pick my brain of what to make for our youth leader meeting after church. I usually try to make something that can be  heated up after church and served easily.

I really wanted fajitas, but I didn’t want to marinate the steaks, cut all the veggies, prep all the sides, and make so many dishes! Dishes are my nemesis by the way.

Somewhere between thoughts of, maybe we should just buy pizza and why do I feed so many people all the time, I had a great thought. Why not add all the classic ingredients of fajitas into one pot, seasonings and all??  I went with it. Usually I try to veer away from testing my ideas on people who aren’t blood related, but I was in a time crunch here, and like I said earlier, I really wanted fajitas.

I defrosted the steaks and grabbed my dutch oven. If you don’t have a dutch oven, then you are sorely missing out. This is the dutch oven I use . I used kitchen grade scissors to cut the steaks into short strips. I know you’re used to longer strips, but I was thinking some people might not use tortillas (like me) and would be putting this concoction straight into a bowl, so think a little bigger than bite size strips.

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I then added olive oil to my dutch oven and turned the heat on to medium high. I added the strips in batches. Don’t add any seasonings yet, resist the urge! If you really have to add a little salt, I understand, but nothing else hear me?!?

While the steaks are cooking, I started the brown rice. Mine takes me 45 minutes from start to finish, so plan ahead.

Once the meat was cooked I removed it all from the heat and set it aside for now. I added 1 T more oil. Then I dumped in the onions and bell peppers. I fried them up for a couple minutes, but was careful not to let them soften too much. You want a little crunch in them.

Now it was time to mix. I put my meat back in, the rice, black beans, 1/2 cup water and stirred it all together. I kept the heat on medium high until everything was heated through evenly. You might see some bubbles on the side, that’s perfect. Now reduce the heat to a simmer and add in your seasonings. Simmer for 30 minutes-2 hours.

When you’re ready to eat, have your fixings of choice ready. My guests like everything so I had lettuce, cheese, sour cream, avocado, cilantro, lemon wedges,salsa, hot sauce and of course tortillas ready. To keep this meal dairy free I simply skipped the sour cream and cheese personally. Add in what suits your health needs and as always, enjoy!