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Sausage and Kale Waffle Stratta
Just a little FYI, for those considering a move to California, or any other vacation-ready destination, be prepared for lots of house guests. At times your home will feel like a Bed and Breakfast. While it’s fun to have house guests and show them around Southern California, it can be a challenge to come up with meals to please everyone.
I absolutely, love to feed people but I put a lot of pressure on myself to create meals that not only work for me and my eating preferences and restriction, but foods that will also keep our visitors happy. I am a simple girl. I like to start my day with a green smoothie or some sautéed veggies. I know this type of eating doesn’t always fly for everyone else, so I am always challenging myself to create gluten-free recipes that will work for everyone.
With my husband’s family coming for two separate trips next month, I am already thinking about breakfasts that I can prepare that will work for us all. As a means to still sneak some veggies into the first meal of the day, I created my version of a stratta, with local farm fresh sausage, local pasture-raised eggs and some fresh organic kale from the farmers market – the highlight of this stratta, rather than the traditional bread, are these Gluten-free Ancient Grains Waffles from Van’s.
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Autoimmune Protocol Waffles (Cassava Flour)
I am aware that this is basically the least sexy name possible for a recipe, I think it sounds like something you would be served at a hospital as a means to hide some sort of treatment. My husband Mark said this sounds like some sort of superhero food. Regardless, for those that are following AIP and might be desperate for a different breakfast recipe, I wanted you to find it as easily as possible. Who knows, maybe you are even landing here on this page because of this very not-so-sexy name.
While I am personally no longer strictly following the Autoimmune Protocol, after following it very hardcore for over 30 days, I can tell you that it changed me. This diet rocked my world and healed me, in all the most amazing ways possible. It was everything that my body needed, right when I needed it most. As I was searching for ways to heal my gut and deal with my autoimmune condition, as well as the terrible fall off my health took after taking prescribed drugs for my condition, I was working with a naturopath, taking supplements and trying various elimination diets and nothing was quite dealing with this underlying condition of not feeling like myself and desperately wanting that to change. I took it up upon myself at the time to research all the various more extreme ways to help my gut, to remove foods and to get back to a place where my body could focus it’s energy on healing. I followed the protocol by way of Dr Sarah Ballantyne and Mickey Trescott and Angie Alt, their websites, the various books and cookbooks and any and all the other resources I could find.
While many people find themselves needing to follow AIP much longer than 30 days, I was fortunate that I wasn’t dealing with a severe condition nor debilitating or life-threatening symptoms, so I am grateful to have found great relief in that short time. As I continue my personal healing, I have also stuck to many of the principals of the protocol that have resonated with me and I have had great luck and results by continuing to listen to my body and what it is telling me it does and doesn’t need.
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Spiced Orange Chocolate Chip Waffles {Gluten-free + Dairy-free} with Orange Spice Maple Syrup
It’s rare that I have a morning with enough time to make a big breakfast. Most days I start with my warm lemon water, a home yoga practice, then I make a quick smoothie and get right into my work for the day.
On the rare occasion where I don’t have to rush to my desk or to some sort of commitment, I love making a scramble or frittata of some sort, or on the extra special days, a delicious and comforting waffle.
I have been playing around with a different waffle recipe from the ones I have used in the past. I was looking for a lighter waffle, that wasn’t dense and heavy in the center, but would also get a nice crispy outside to it, which is my favorite part. I have made several variations to this waffle recipe and they always come out amazing.
I happened on this recipe from Aretha Frankenstein a while back and I adapted it to make it gluten-free. Since I had picked the last of the beautiful oranges from our tree, I also updated the recipe with a fun new flavor combination. The orange spice flavor is subtle in the actual waffles, but it is brought out and complimented nicely by the little bits of dark chocolate chips. Two things that go so perfectly together, if you ask me.
The specially made Orange Spice Maple Syrup I created to compliment these waffles is a very simple-to-make addition, that shouldn’t be overlooked if you have an extra few minutes to spare. To me, that delicious unique maple syrup really sets this recipe over the top!
My waffle iron makes two massive waffles with this recipe and usually hubby and I share one and save the other for the next day.
