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{Paleo Pantry} Waffles for the Week

Wahoo! It’s Monday! And you know what that means? In two days I’ll be on a plane to see my family in Colorado, and in 4 days I’ll be skiing at Steamboat. SO. FREAKING. EXCITED. I haven’t had 3 solid days of skiing in Colorado in years. AND I get to celebrate my dad and sister’s birthdays with them. AND I get to be in Colorado when the Broncos win the Super Bowl. As a warning, we may or may not spend the weekend trying to win a photo contest recreating some of these photos.


Anyway, I’m also super excited to share this recipe with you. Through working with my nutritional therapist to recover from mold poisoning and heal my fibromyalgia, I’ve developed an appetite for breakfast, which I’ve never had before. Being the meat devotees we are, there’s always a breakfast meat involved, but when I saw a waffle recipe from Deanna on Instagram, I had to try it.


Can we take a minute and admire the fact that I captured the steam coming off the waffle maker? Ok. Thanks. 

I have a long history with waffles. Eggos were totally my jam though junior high and high school. I’d cook up 3 chocolate chip Eggos and eat them on my way to the bus stop. When I got older and had to buy them myself, I couldn’t believe how expensive they were AND how their quantity was not easily divided by three. So, we parted ways, in favor of chocolate M&M’s (Jesse will remember that phase). A decade passed and TimTheFarmer and I got married and got a waffle iron as a wedding gift, yippee! We found an awesome recipe and cooked the heck out of waffles for a few months. Then, we went paleo and it was a sad day when we couldn’t eat those waffles any more. I tried a few different paleo waffle recipes (sweet potato waffles, pumpkin waffles, almond flour waffles, etc.) and they never turned out well. Enter Deanna.


I follow Deanna on Instagram and she always cooks this amazing healthy food and influenced my choice in new oven with a dehydrator feature (honey, I promise I’ll try it soon!). When I saw these waffles, they looked like legit waffles and she often mentions how she meal preps for the week, an idea of loved, so I thought I’d give them a try. Her recipe called for hempseed milk, which I didn’t have, but she always answers questions and said coconut milk would work fine.


I subbed in coconut milk and after trying the first one I made, upped the salt and vanilla, and added ground ginger, to fit our taste. They were awesome and they freeze great. I did get some hempseed milk and now add half hempseed milk and half coconut milk. I started making a huge batch (I sextuple (which is a verb, I looked it up) her recipe) on Sunday mornings and we have them for breakfast and then I freeze rest. A tip for freezing is to spread them out on a cookie sheet and freeze them before putting them in a bag; this prevents them getting frosty/ice crystals.


It totally feels like junior high again when I pull my waffle out of the freezer for breakfast.

Also, these are on the dry side. So come prepared with your Costco-sized maple syrup or jam. They’re awesome. They just need some moisture.

The recipe below is my modified recipe and will make ~24 waffles (way more than you get from the dang Eggo box, AND divisible by 3, although I only eat one or two, because they’re huge and I’m eating bacon and arugula salad with them too). 

Paleo Freezer Waffles
Serves 12
Paleo waffle recipe that freezes great for easy breakfast meals all week.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 2 c. coconut flour
  2. 2 c. golden flaxseeds (ground)
  3. 1 1/2 tsp baking soda
  4. 1 can full-fat, unsweetened coconut milk
  5. 2 1/3 c. hempseed milk
  6. 12 eggs
  7. 7 tbsp vanilla extract
  8. 6 tbsp ground cinnamon
  9. 3 tbsp ground ginger
  10. 1 tbsp salt
  1. Heat waffle maker.
  2. Mix all ingredients until completely combined in a large bowl.
  3. Grease waffle maker with coconut oil if yours is not non-stick.
  4. Scoop batter into waffle maker with a spatula and spread around a bit.
  5. Cook until waffles are cooked with slightly crispy edge.
To Freeze
  1. Let cool.
  2. Place flat on baking sheet and freeze.
  3. Remove from baking sheet to plastic bag and store in freezer.
To Reheat
  1. It's like an Eggo (duh!), so put your toaster on toast and cook until heated.
  1. This seems like a TON of ingredients, but this makes your breakfast for the week.
  2. I let my waffles cook for 3-5 minutes past the "done" alert my waffle maker gives me.
Adapted from Real Food Lab
Adapted from Real Food Lab
Isn't That Grand?

Freezing Fall’s Flavors: Cauliflower Fennel Soup

One of the perks of having a husband who works on a farm is the access to fresh, local, organic produce. We can, in general, harvest extras from the farm and each season, I make it my mission to put up as much of this bounty for the winter so that we can eat awesome veggies long after the fields are covered in snow. Freezing is one of my favorite preservation methods.

Cauliflower Fennel Soup

Fennel and cauliflower peak now (and late spring) and we love those flavors! My brother gave me this awesome cookbook a few years ago with recipes from farmers who work on farms like Hearty Roots and it’s fantastic because not only are the recipes great, it features seasonal recipes with ingredients that are fresh at the same time. I’ve modified its Creamy Cauliflower and Fennel soup the tiniest bit to make it paleo. I make huge batches of it with seconds from the farm and freeze the soup in family-size portions for great soup all winter. It’s also pretty nifty when I’ve been on top of my bone broth game which I make from chickens TimTheFarmer raises because this entire recipe comes from the farm (except for the fennel seeds and S&P #obviously)!

The recipe below is for a single batch – I just finished a batch 14x this size and froze 10 quarts of soup and 2 quarts of broth. Also, make sure to check out the end of the recipe for a big ol’ what not to do.

Cauliflower Fennel Soup + Broth

3 tbsp grassfed butter
1/2 large yellow onion
1 small fennel bulb
1/2 large cauliflower
4 thyme sprigs
5 cups chicken or vegetable broth/stock (if canned, use parts broth/stock and water)
1 tsp fennel seed, crushed
Salt and freshly ground pepper (I use pink Himalayan sea salt)

Chop all your ingredients (slice onions and fennel and cut cauliflower into florets).Cauliflower Fennel SoupMelt butter in a large pot and add onions. Cook onions until starting to brown and then add your cauliflower, fennel, and thyme sprigs (or dried thyme if you don’t have fresh…which I didn’t, because TimTheFarmer didn’t have time to grab…#hethinkshesfunny). Stir around to coat in the onions and butter.

Pour in your stock/broth/water combo. Bring to a simmer and cook until cauliflower is soft (20 min to an hour depending on your stove and size of batch).

When the cauliflower is cooked, use a strainer and large bowl OR a glass measuring cup to pull out most of the cooking liquid. Set the liquid aside (DON’T THROW OUT THAT LIQUID GOLD!). Add the crushed fennel seed to the solids and use a hand blender to blend the solids into a puree. You can also use a blender or food processor, but I prefer the hand blender as it keeps the dishes to a minimum.

Cauliflower Fennel Soup Steps

Once you’ve pureed the solids, add enough of the liquid gold back in to get the soup consistency you like. Return soup to the heat and add S&P to taste. Depending on how many times you increase this recipe, this could become quite a bit of salt #dontbescared #dontundersalt.

Now you’re ready to serve dinner up or freeze your soup for later! I buy these freezer quart containers.

Here’s where we get to what not to do. Do not, under any circumstances, set the soup on an unbalanced sheet tray on the counter, because it will fall and you will end up scalding your leg through your pants and you will do a striptease in the kitchen (luckily no one was home) to get out of your burning pants, and you will still be cleaning up soup from EVERYWHERE in your kitchen days later. Seriously. It splashed onto my computer and wallet and walls more than ten feet away. Update: I just discovered it on the ceiling.


Aaanywaaay, to freeze the soup, fill up your quart containers (freezer baggies work too) and leave an inch of head space (the empty space in your baggie or container that allows the expansion of liquids when freezing). Cover and let cool.

Cauliflower Fennel Soup

Once cool, label your lids – I use permeant marker on the lids, which should come off when you wash them. If it doesn’t, something oil-based (cooking oils or sunscreen, obviously) will get it off (everything I need to know, I learned in ski school). Put in the freezer. Defrost and reheat to enjoy!

Broth: remember that unused liquid gold? Make sure to freeze that too! It’s a great, flavorful chicken/vegetable broth that works well as a basic broth, or in your next batch of this soup.