Sweet Potato Waffles

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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.

Light Kale Salad

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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.

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!