Sweet Potato Waffles

Lake Superior Kitchen, Sweet Potato Waffles, breakfast, healthy waffles

Healthy and economical have been on my mind a lot lately when it comes to meal planning.  I love so many things about a Paleo diet, but I have a few hang-ups as well.  First of all, I don’t like meat to be in all my meals.  It isn’t sustainable, budget-friendly, or, in my opinion, the healthiest way to eat. I do like meatless Paleo meals, but I do find I have to eat a lot to get full. My second problem with all-paleo is the cost.  It isn’t affordable for our family, especially when I like to buy some things organic.  This leads into my last problem, which is sharing meals with friends.  I want food that I can make in large quantities so we can share with other people in our lives.  So, I have been trying to find and develop recipes that are still healthy, often highlight veggies, but are affordable as well.  I won’t be posting quite as many grain free recipes, although I’m not giving them up entirely.  I still often eat grain-free, but I’ve been adding in some select foods that help round out meals. I make a lot of sourdough bread these days.  I love homemade sourdough, as does the fam.  I find that fresh sourdough and cheese next to a vegetable soup is one of our favorite meals.  Healthy, affordable, filling.  

This waffle recipe contains two full sweet potatoes.  It feels like a sneaky healthy recipe since the kids are just pumped to be eating waffles.  Pure maple syrup is something I won’t abandon, so that is what I suggest for your topping!

Sweet Potato Waffles

serves 4


Ingredients:

2 medium to large sweet potatoes, well-cooked and cooled (I microwaved mine)

1 1/2 c milk (dairy or non-dairy)

2 eggs

1/4 c butter, melted plus some for topping

3/4 t salt

1 1/2 t baking soda

 1 t cinnamon

2 c spelt flour (or regular flour)

Directions:

  1. Cook your potatoes any way you like. I find the microwave to be easy in this case. Make sure they are plenty soft.

  2. Scoop the sweet potatoes out of the skin and place in a medium bowl. It’s ok if the potatoes are warm, just don’t have them too hot that you’ll burn yourself or cook your eggs.

  3. Stir the potatoes together with the milk until well combined and not too lumpy.

  4. Whisk the eggs in a separate small bowl and then add them into the sweet potato mixture.

  5. Add the melted butter and stir everything until well combined.

  6. Add the salt, baking soda, and cinnamon and stir well.

  7. Mix the flour into the rest of the batter.

  8. Grease your waffle iron between every waffle. Scoop about 1/2 c batter for each waffle. Serve with butter and pure maple syrup.


Sweet Potato Waffles, Lake Superior Kitchen, healthy breakfast

Summer Baked Oatmeal (gluten & dairy free)

Baked Oatmeal, Lake Superior Kitchen, gluten free, dairy free, healthy recipe

We just finished a family bike ride to the lake and I am exhausted.  Hauling kids and beach supplies in a bike trailer has to be a pretty great workout.  We made it to the Lake early this morning for a quick dip.  The water was cold and the sun stayed behind clouds but we have a family motto about jumping in the lake: “It’s always worth it.”  That jump in, even once, is a quick reset for my body.  It’s one of my favorite parts about living on Lake Superior.

We were all starving when we got home.  Thankfully, I was prepared and had a new baked oatmeal recipe ready on the counter! Something I’m really focusing on with recipes these days is making them budget-friendly.  I had a revelation recently.  My kids are getting older and eating more food BUT my income is not increasing along with this.  It seems unfair. :) Thankfully, I love to be creative in the kitchen so I’ll consider this my next challenge.  My kids love oatmeal and would probably eat it for every meal.  Sadly, I don’t agree, so I wanted to make something a little more interesting. Most baked oatmeal recipes are packed with sugar. My goal was to make one with good ingredients that, selfishly, I would also enjoy eating.  This recipe totally nailed it.  The fruit in it makes it taste really fresh.  You could easily mix up the fruit you use, any kind of berry would work.  I’m loving all the summer fruit that’s on sale right now so I wanted to use that up.  We ate this plain, but you could also pour a little cream or milk over the top for something different!


Summer Baked Oatmeal

9 servings

Ingredients:

1 can coconut milk

1/4 c maple syrup plus 2 T

2 eggs

1 t vanilla

1/2 t salt

2 c oats

1 T chia seeds

1 c almond flour

1/2 t baking powder

1/2 c blueberries

1 nectarine, chopped into 1/2” pieces

Directions:

  1. Heat oven to 375 F

  2. In a large bowl, mix the coconut milk, syrup, and vanilla.

  3. Add the eggs and whisk well to combine.

  4. Stir together the dry ingredients (salt, oats, chia seeds, almond flour, baking bowder) in another bowl and pour into the wet ingredients

  5. Stir to combine

  6. Add the blueberries and nectarines and stir to combine

  7. Pour into a greased 9x9” pan

  8. Bake for 45 min, or until knife inserted comes out clean

  9. Remove from oven and drizzle 2 T maple syrup on top

  10. Let cool slightly before serving

  11. Serve as is or pour on a little milk or cream


Baked Oatmeal, Lake Superior Kitchen, gluten free, dairy free, healthy breakfast






Light Kale Salad

Kale Salad, Lake Superior Kitchen

What a week it has been.  It’s not quite 8pm and I’m hoping I can summon enough energy to stay awake for the next hour.  We spent the last two nights celebrating the release of our latest album as Emily Haavik & the 35s.  The Duluth show was Friday at Blacklist and last night we were down in Minneapolis at the Aster Cafe.  Both venues were so fun and full of wonderful people.  The Aster is a beautiful, intimate space with gorgeous views of the city.  There were so many friends and strangers crammed in there, it may have driven the staff a little crazy.  But the whole night felt like a true celebration.  It was a quick drive down and back, but I’m so grateful we were able to have an album release in two cities so dear to our hearts.

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If you don’t know, Emily Haavik & the 35s is comprised of many of my closest friends and my husband!  Emily and I have known each other as long as we can remember.  Every time we play together it feels sacred.  Lifelong friends are always a treasure and being able to make music together feels like such a gift.  We’ve become a pretty good team, I’d say, and we’re really proud of how that is reflected in this album.  

I’m sharing yet another kale recipe.  I’m not sick of kale salad yet, and I hope you’re not either!  This salad is a great little side salad or you can add some protein to it and have it for a meal.  Add some craisins and, all of a sudden, you have a holiday-themed dish. :)

Light Kale Salad

10 minutes, serves 4-6

Ingredients:

1 small bunch of kale, chopped small (about 8 cups)

1 c shredded carrots

1/4 c sunflower seeds

1 T chopped cilantro

3 T olive oil

1 T rice vinegar

1 T dijon mustard

1/4 t salt

1/4 t pepper

1/8 t garlic powder

Directions:

  1. Place kale, carrots, sunflower seeds, and cilantro in large bowl.

  2. In small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, and garlic powder.

  3. Pour the dressing over the greens and toss everything well to combine.

  4. Serve as is for a side salad or add some protein to make it a meal!