Paleo Waffles – That Taste Good!

Paleo Waffles

Today, marks Day 2 of my “healthy eating-but tastes good” series!

I don’t know about you, but I LOVE waffles – and so does everyone else in my family! Both my husband and I grew up with waffles and our kids have now become waffle converts. I’m not a big pancake person (unless they’re my dad’s which are made in a cast iron pan with lots of butter), but I’ll take a good waffle any day (usually on the weekend with a big ol’ cup of coffee!).

And, just like the Paleo granola I featured in my last post, my husband’s aunt introduced me to these seriously scrumptious Paleo waffles. Originally, a Paleo pancake recipe from The Paleo Mom, she tried them in a waffle iron and they turned out great! The key ingredient in these are plantains, which sounded pretty strange at first, but provide the perfect texture for the waffles. Not every grocery store sells plantains, but I did find them at my local WinCo. Typically, any large grocery store will have them so just call around before you go shopping.

I like to put fruit on anything I can, and these are especially good with fresh or frozen berries. Costco sells a wonderful organic frozen berry mix that I love. Just put some in a bowl and defrost them in the microwave and they’re ready to go. Top it off with a little maple syrup and a side of bacon – and you might become a Paleo waffle convert too!


  • 2 large green plantains (about 2 cups pureed)
  • 4 eggs
  • 2 tsp vanilla
  • 3 Tbsp extra virgin coconut oil
  • 1/8 tsp salt (a generous pinch)
  • ½ tsp baking soda
  • Coconut cooking spray


  • Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
  • Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
  • Spray waffle iron with cooking spray and poor batter into waffle iron.
  • Let cook 4-5 minutes, or until golden brown.
  • Repeat with remaining batter, adding a little more cooking spray as needed.

One batch of batter will typically serve a family of four, however, if you have big eaters or want leftovers (they’re great heated up in the toaster), I would suggest making two batches.


AMAZING Paleo Granola


A few things before I tell you about this amazing recipe! First, considering that this isn’t a “foodie” blog, I find it funny that my most consistently viewed post continues to be my “Easy Peasy” Chicken Enchilada recipe thanks to Bembu – I’m forever grateful! Second, I LOVE food – all kinds, so I’m thrilled to have an outlet to share that love; and lastly, I regained my love for food and cooking when I got sober, which is truly a gift in my mind. While I don’t focus on writing about food, it’s always on my mind and once in awhile I’ll come across some recipes that I MUST share!

So, this week I’ve decided to change things up and do a little “healthy eating, but still tastes good” themed week of posts. And, on Friday I’ll end the week with a not-so-healthy look at my very favorite treat in honor of a special day. So, just roll with it and hopefully you’ll get something out of it along the way!

Okay, so onward to Paleo Granola. Please, please don’t let the name scare you away! I know the whole “Paleo” thing has been all the rage lately, and to be honest, I was a little skeptical at first. However, a number of family members and friends have had GREAT success with the Paleo lifestyle – and, really, that’s what it is – a lifestyle. While I admire those who can do strictly Paleo, I’m afraid that I enjoy a few non-Paleo items just too much. And, really, I already gave up alcohol, so in many ways I feel like I’ve done my “duty” in the area of giving up things for health-related reasons – at least, that’s the excuse I’m using for now! But, that still doesn’t mean I won’t incorporate some yummy recipes into our daily living.

Recently, we were visiting my husband’s aunt and uncle, who practice a Paleo lifestyle, and his aunt had made this wonderful – seriously-out-of-this-world granola. Disclaimer: I could live off of Greek yogurt, fruit and granola. I’m pretty sure I’ve had every variety of granola out there (hello, my parents were hippies!) and this was the BEST. Turns out it’s Paleo and comes from Stacy at Paleo Parents (oh, and my kids love it!). I prefer mine over plain Greek yogurt with a little honey and fruit, but you can eat it however you like – right out of the container it great too!



  • 1 1/2 C sliced almonds
  • 1 1/2 C unsweetened coconut flakes
  • 1 C walnuts, finely chopped or pureed
  • 1 C macadamia nuts, finely chopped or pureed
  • 1 C dried cranberries
  • 1/2 C fresh dates, diced
  • 1/2 C coconut oil, melted
  • 1/3 C honey
  • 2 tsp cinnamon


  • Combine almonds, coconut flakes, nuts and fruit in a bowl
  • Whisk together oil, honey and cinnamon
  • Pour oil-honey mixture over nuts and fruit and mix, mix well (hands work best)
  • Spread onto a single layer on lightly oiled baking sheet
  • Bake for one hour at 275 degrees, stirring every 15 minutes to prevent burning (this is important or it will have a burnt taste to it)





Banana Cake with Vanilla Frosting

BC Closeup

Okay, I’m warning you, this cake is addictive! If you like banana bread, you will LOVE this. My inspiration for this cake came from Pinterest, however, I added my own little twist on it and I think it turned out great. Not only is it yummy, but it’s semi-healthy. Well, as healthy as cake can be for you, but whatever! It past the taste test with both my husband and daughter, so I’ll take that as a good sign! Oh, and it’s SUPER easy, which makes it even better!

The original recipe didn’t call for walnuts or ground flax, but in an effort to make it a bit healthier, I decided to add them and was thrilled with the results. I also substituted light sour cream for regular sour cream. Luckily, I had all the ingredients on hand so that made it easy to modify. The original recipe called for homemade vanilla frosting, however, I happened to have a jar of Betty Crocker vanilla frosting on hand so I decided to use that instead. I know, store bought frosting? Gasp! Hey, I say whatever works for you, do it! To top it off, I sprinkled a dash of cinnamon on each piece of cake before I served it. It looks pretty and adds a fun flavor!

Okay, here’s what you’ll need:

2/3 cup sugar

1/2 cup light sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas

1 teaspoon vanilla extract

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup chopped walnuts

2 tablespoons ground flax

Directions (easily mixed by hand):

Preheat oven to 350F if using glass or 375F if using a non-stick or coated pan. Cream together sugar, sour cream, egg and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, baking soda and ground flax; mix well. Add walnuts; mix. Pour into greased 8×8 pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

If you’re like me you can grab that jar of frosting sitting on the shelf, or you can make an easy buttercream or cream cheese frosting. Either would be great!


“Easy Peasy” Chicken Enchiladas (As My Son Would Say!)

Chicken Enchilada Closeup

I truly do enjoy cooking, however, I have a few rules. 1) The recipe must be less than 10 steps, 2) It must include ingredients I can pronounce (most of the time!) and 3) It must taste good. Okay, so I’m sure everyone would agree with the third “rule,” but, still, it’s important!

With that being said, one of my favorite go-to “easy peasy” recipes is chicken enchiladas. The great thing about this recipe is you can modify it to your taste. Mild, spicy, onions, no onions – whatever! I’m going to show you how I make it, but remember, it’s not written in stone.

Here’s what you’ll need:

3 boneless, skinless chicken breasts, chopped

1 onion, diced

1 red bell pepper, diced

1 8 oz package shredded Mexican cheese

1 large can diced black olives

1 large can diced mild green chiles

1 large can mild green enchilada sauce (you could use red, but I like green)

1 package shredded lettuce or mixed greens

2 avocados, diced

2 cups cherry tomatoes, sliced

Light sour cream

6 soft taco size flour tortillas (you could use whole wheat too)

Spray cooking oil

Salt and pepper

13 x 9 baking pan

1) Pre-heat oven to 350.

2) Heat a pan over medium/high heat and spray with oil. Add chicken, bell pepper and onion. Sprinkle with salt and pepper. Cook until chicken is browned and no longer pink, stirring every few minutes. Set aside.

Enchilada Cooking

3) Set aside 1/2 cup of shredded cheese to top enchiladas.

4) Spray baking pan. Fill each tortilla with chicken mixture, olives, green chiles and shredded cheese. Make sure you have enough to divide among all six tortillas. After you fill each tortilla, roll it and place it seam side down in the baking dish.

5) Poor enchilada sauce over the tortillas. Top with remaining shredded cheese. Cover with tin foil and bake for 30 min.

Enchilada Pan

6) Serve each enchilada topped with lettuce, tomatoes, avocado and sour cream. I like to add a little hot sauce too!

Serves 4-6 people

Prep time: 30 minutes