Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Saturday, 2 November 2013

Sweet Potato Waffles

So, I ordered these silicone waffle pans which make 8 waffles in a go. My son had been asking that we make waffles. Instead of getting a waffle iron, I got these, which don't have a teflon coating, and store easily in my baking pan drawer. Very happy with them. We've had a waffles quite a few times since getting them, and each time we try it with different ingredients. Traditional, or inventive, anything will work. Just bake the waffles in the moulds, then either crisp up on a baking sheet in the oven, toaster oven, or freeze until you need them. Or refrigerate!


2 cups water
1 cup sweet potato
2 eggs

1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp baking soda

1/4 cup chia seeds, finely ground
1/4 cup flax meal, finely ground

1 cup almond flour
1/4 cup coconut flour


combine in food processor
remove to bowl and add almond flour and coconut flour
scoop into waffle molds
bake 345 for 20 minutes

remove to baking sheet and bake for 20 minutes

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