I said that if I got enough likes for my pumpkin waffles from The Paleo Kitchen on instagram, that I would share the recipe with all of you! And that’s exactly what I’m doing! I got almost 4,000 likes, which is WAY more than I usually get, so here ya go! It’s pumpkin season and you deserve it! If you haven’t heard me blab about The Paleo Kitchen, well then I’m not doing a very good job. After publishing two cookbooks and having a hard time with my first one, this second book, The Paleo Kitchen, is a book I’m incredibly proud of. So much time and effort was put into this book with over 100 brand new recipes, shopping guides, and tear outs with tips of keeping your food fresher, longer. And I don’t want anyone to miss out on the recipes in this book because they are delicious. Here are some of my favorites:
- Biscuits and Gravy
- Cinnamon Rolls
- Mongolian Beef over Cauliflower Rice
- Pulled Pork Nachos
- Twice Baked Stuffed Butternut Squash
- Four Layer Beef and Bacon Casserole
- Lemon Chive Pasta with Chicken Thighs
- Chocolate Cookie Dough Ice Cream
- Lime Pound Cake
And if you want more sneak peeks from the book, because for some ridiculous reason you don’t completely trust my recommendation to get this book on your shelves, here are other recipes you can try out first!
- Dill Butternut Squash Fries
- Cinnamon Chocolate Swirl Banana Bread
- Blueberry Rosemary Ice Cream
- Bacon Lime Sweet Potato Salad
- Pumpkin Butter Gingerbread Sandwich Cookies
- Sweet Plantain Guacamole
- The Perfect Burger
Now trust me, ya little bastard.
Sorry, you’re not a bastard.
Ok, I feel like it’s been forever since I’ve updated the creepy internet of my daily life. Probably a good thing, but I miss it. Life has been all over the place. I’m currently working on a project so I’m in Pittsburgh right now staying with Bill and Hayley from Primal Palate. It’s pretty rad. It’s nice when something doesn’t feel like work because you are working with awesome people. If you don’t know Bill and Hayley, they are pretty much the nicest people ever. And they are hilarious. I hate when I’m forced to be friends with people who aren’t funny. Or try to be funny and in turn are even less funny. It’s exhausting. Thankfully that doesn’t occur with these two.
Other things that are happening:
- I finally finished every season of The Office. I missed many seasons back in the day when it was on TV but thankfully because of the invention of Netflix, I wasted at least 12 hours of my life for that show. And that was just next week. And then I cried during the finale. I think I need more real life friends.
- I felt a man’s flat butt touching my shoulder while sitting on an airplane, minding my own business. If my boyfriend and I grow old together, I will make it my retirement goal to not let his butt fall flat. I do not like flat backsides.
- I found a house I’m IN LOVE with. Well, because the kitchen is too.die.for. I’ve never been so in love with a kitchen. I’m pretty much ready to purchase the house right now, but I’m in Pittsburgh. And if I bought everything I fell in love with, well, I wouldn’t be able to afford this house. But you guys, I like, LOVE this house. I want to dance in it. And then bring an interior designer into it because that stuff is frightening.
- I already miss Jackson. And the good ole’ boyfriend. I don’t talk about him much, because it’s nunyabiznez, but I sure do miss the sh*t out of him when I’m gone. Just so ya know.
That’s really all I got, ok. Ok. Now go eat waffles!!
- 2 large bananas, mashed
- 1⁄2 cup (120 ml) pumpkin puree
- 5 large eggs
- 1⁄2 cup (125 grams) almond butter
- 1⁄4 cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
- 1⁄2 cup (75 grams) coconut flour
- 2 tablespoons Primal Palate Pumpkin Pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of fine-grain sea salt
- maple syrup, for serving
- Preheat the waffle iron.
- Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
- Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.
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