Buckwheat Waffles

For ease during my busy season, my husband and I have taken to eating boxed frozen gluten-free waffles in the morning. I really try my hardest not to eat packaged foods, but sometimes, you give in. 

After a few months, I decided to make my own. We bought a waffles iron from black and decker which rotates and allows you to cook two at a time. I then came up with a recipe using buckwheat flour (my favorite gluten-free flour for baking!) that turned out fluffy and delicious and held up well to freezing. 


Buckwheat Waffles  
Makes 20


3 cups buckwheat flour
3 tbsp erythritol or honey or sweetener of your choice
1 tbsp baking powder
1 tbsp baking soda
1/2 tsp salt
4 cups milk
3 eggs
3/4 cup melted coconut oil (or butter) 
1 tbsp vanilla extract


Preheat waffle iron.

In a large bowl, mix all dry ingredients together, making sure everything is well incorporated. In another bowl, mix all wet ingredients. Combine in the larger bowl with the wet ingredients and with a hand held mixer, mix until smooth.

Ladle about 1 cup of the mixture onto your waffles iron and cook until brown. Remove and enjoy with butter or coconut oil, honey or maple syrup and topped with fruit! 

I freeze the remaining waffles in Ziploc bags for up to a month! 

Summer Chicken and Peach Casserole

It's peach season in Texas. Roadside stands have popped up along the sides of highways selling bushels of fresh Fredericksburg peaches. They are ripe and sweet and if you find yourself with too many to eat, they pair perfectly with chicken in a slow cooked dish that bursts with summer flavor. 

This casserole has everything you need - the tang of the peaches and olives, the creaminess of the feta and spinach and the explosion of the summer ripe cherry tomatoes come together in what has become my new favorite summer dish. 

It's also easy to throw together with minimal prep and all cooking is done in the oven!

Summer Chicken and Peach Casserole
Serves 4 


3 tbsp. olive oil
Salt and freshly ground white pepper
1 red onion, thinly sliced
2 cloves garlic, minced
4 oz feta, crumbled
4 chicken thighs, 2 chicken breasts (breasts halved)
1 peach, sliced
8 oz spinach
3 oz kalamata olives
8 oz ripe cherry tomatoes


Preheat oven to 350°.

In a large casserole dish mix all ingredients together, making sure everything is well coated with oil.

Bake for 40 min, taking out to stir halfway through. 

Remove from oven and allow to cool slightly. Ladle into bowls and serve immediately. 

Keeps well in the fridge or freezer once cool!