Waffle Wednesday

It’s no secret to any of the people who know me that I’m trying to create a business out of making my killer Liège waffles. If you aren’t familiar with the difference between a Liège waffle and a Belgian waffle then you should listen up, because you’ve been eating the wrong waffle for far too long.

Liège 3

A Liège waffle is a yeast-based waffle dough (not batter) that requires 12 hours in the fridge to develop the perfect sweet, yeasty flavor. Belgian pearl sugar chunks (pictured above) are added before the waffles hit the iron, which results in a perfectly caramelized exterior on the waffle. No syrup required either. It’s perfectly portable on it’s own, but with the addition of delicious toppings like Nutella and whipped cream you have the perfect decadent snack.

After eating all the Liège waffles I could find in the Midwest I just wasn’t satisfied with what I was tasting, and I told myself I would create the perfect recipe that I found to be as authentic as possible. After spending most Saturdays and Sunday mornings recipe testing since September, I think I’ve finally come up with my perfect recipe.

Liège 2

They’ve received rave reviews:

“I totally see them being the next Glam Doll donuts but waffles.”

“My roommates LOVED your waffles and want more asap!”

“I didn’t know the greatness of waffles until trying yours!”

“They’re the best thing I’ve ever eaten!”

Come to Minneapolis and try them for yourselves tho 😉

Liège 1



Baked Lemon Chicken Thighs

I eat more chicken thighs than I care to admit, and I usually just throw them in the crockpot while I’m at work and shred them for chicken to add to anything for the next week (more like 2 days).

I decided to be a bit more creative this time, and add actual seasoning and flavor to the chicken during cooking. This recipe couldn’t be easier and results in a slightly crispy skin without the mess of pan searing the chicken prior to baking.


Baked Lemon Chicken Thighs

12 chicken thighs
juice of 1 lemon
1 lemon, sliced
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
salt & pepper

// Preheat oven to 425.
Place thighs in a large baking dish, and dry them with a paper towel.
Pour the olive oil, lemon juice and all seasonings over the top and mix so the thighs are coated.
Scatter the lemon slices over the chicken and bake for 45 minutes, flipping the thighs halfway through.


Twin Tuesday

Based on my lack of posting about my twin activities lately, you’d probably think she fell off the face of the Earth.

Well I assure you she’s not dead. She’s actually thriving in her last semester of college as a Finance major, and she’s even started a blog of her own. After telling her that she should find a place to document her fashion endeavors online, besides Instagram, she finally took the plunge.

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I want to take full credit for the name of the blog, Wake Up & Wear, but she gets full credit for her fashion sense. I do want to remind her of the days when I gave her fashion advice (middle school tank layering lol), and I like to think that’s what led her to become such a fashionista though 😉

Few people know that she takes daily, mirror, headless selfies in her business school bathroom, and that I’m the sole recipient of those pictures via text. She finally let the world know of her ritual, and she does a weekly post about them, featuring the uber flattering mirror in the second floor bathroom.

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Go check out her blog! I might have even gotten a mention for my pancake making (obviously)!


Strawberry & Banana Smoothie Bowl

I’m just over one week into the Whole30 eating plan, and I’m honestly not feeling much better. Who woulda thunk that taking all sugar, alcohol and gluten (& more) out of your diet would make you feel worse? It’s beyond me, but I’m gonna stick to the full 30 days because I’m no quitter!

My breakfasts have been less than spectacular lately, as I’m trying to figure out what foods still aren’t agreeing with me (I’m talking to you, sweet potato). I’m also trying to cut back on all my fruit intake as the fructose in the fruit doesn’t sit well according to the last week. No wonder I would feel crappy after consuming 6 massive cups of berries at my mom’s Sunday brunch spread.

I guess ‘too much of a good thing’ is a very true statement…

When I have time before work to sit down and enjoy my breakfast, I like to make a smoothie bowl instead of slurping down my smoothie at my desk at work. It’s so easy to throw the frozen ingredients in a blender, add protein powder and go 🙂


Strawberry & Banana Smoothie Bowl

1 frozen banana
1/2 cup frozen strawberries (fresh will work too)
1 cup water
1/2 cup coconut milk (full-fat is best)
2 scoops Hemp protein powder
1 tbsp grass-fed gelatin
1 tsp cinnamon
optional toppings: chia seeds, coconut flakes, nuts/seeds, etc. (I only had chia seeds on hand)

// Blend all ingredients until smooth, and top with any toppings your heart desires!

Cheers to getting up in time for work on Monday, unless you’re lucky and don’t work on National Holidays…

Grapefruit & Coconut Whip (paleo, dairy-free)

Happy Friday!

This Sunday is the BIG Valentine’s Day if you haven’t heard, but I’m gonna spend the day making my waffles and handing them out to the single people of the world, because I like them more 😉

I’ve never been one for sappy Valentine traditions, in fact I much prefer the scavenger hunt for presents my mom would have for my sisters and me growing up over getting dressed up and spending $100 on dinner. Call me lame, but I like the simple things, or maybe just receiving and not giving?

However, despite being single this year, I’m taking chocolate or flower deliveries from any kind hearts/potential suitors out there 🙂

If you also have no plans for this weekend, but want to treat yourself to something sweet after too much chocolate (that you bought for yourself- just me? Jk I’m Whole30ing right now so no chocolate) make this scrumptious little pink dessert for one!!


Grapefruit & Coconut Whip (sugar & dairy-free, paleo, Whole30)

1 grapefruit, segmented
2 tbsp coconut whip cream (whip a can of coconut cream in a stand mixer until fluffy)
sprinkle of cinnamon
1 tbsp toasted coconut flakes (put coconut flakes on sheet pan and cook in 350 oven for 5 min then stir then another 5 min, or until slightly brown)

// Put all ingredients in a bowl and enjoy like it’s a guilt-ridden parfait 🙂

Happy Valentine’s Day to all!!



Cucumber & Dill Coleslaw (paleo, dairy, sugar-free)

Dill is #1 is my book. I can’t get enough of that pickle taste in my life, so when I came across a recipe for coleslaw in the Smitten Kitchen cookbook collecting unnecessary dust on my book shelf, I decided I must make.

I’ve never been one for mayo drenched cabbage, so this vinegar based “dressing” was the perfect alternative. I tweaked the recipe to make it paleo, by skipping the sugar and using white wine vinegar instead of regular vinegar.

Did you know distilled white vinegar is made with wheat?? I think that’s the one thing I learned from my nutritionist that I didn’t already know. Talk about a waste of $500 :/ BUT she is a great person to bounce ideas off of, if anything.

Whole 30 update (4 days in)**
Despite all of my friends pressuring me to go out and drink for Valentine’s Day, I’ve decided I will stick to the plan and have single fun sans alcohol. You people won’t break me!! Sticking to the strict diet hasn’t been much of a challenge though. I’ve been living off of plantain chips to help keep the deprivation away.


Cucumber & Dill Coleslaw (adapted from Smitten Kitchen cookbook)

1 head cabbage, sliced thinly (I used a bag of cabbage with carrots- 400g)
1 english cucumber, remove seeds and slice thinly
1/2 cup white wine vinegar
1/2 cup water
2 tbsp good quality salt
2 tbsp chopped fresh dill

// Combine vinegar, water, and salt in a bowl and whisk until salt is dissolved.
Put cabbage, cucumber and dill in a large bowl.
Pour dressing over the top and stir.
Let marinate in the fridge for a couple hours.

I serve mine with some chicken on top for a nice tangy dinner dish 🙂


Detoxifying Face Mask

I’ve never been one to try weird face masks that supposedly get rid of every pore on your face. Though I spent the vast majority of my adolescence with awful skin that no matter what I did, would break out. It wasn’t until I gave up grains and sugar that my skin really cleared up.

My diet saved my face.

That’s dramatic, but it really is true that your diet has a huge affect on your whole body including your skin. If I have the littlest bit of sugar or grain I can see it in my face the next day. It’s like my skin wants to shame me for slipping up every once in awhile.


I had some extra time last weekend, and I’ve been experimenting with the affects of activated charcoal on detoxifying the body when I do slip up. No word on whether it helps stop gas and bloating, but it did do wonders on my face when combined with one other ingredient.

Bentonite Clay.

It has so many uses. Including this easy face mask that only takes 10 minutes from mixing to rinsing.

1 tsp Bentonite Clay (bought mine at Whole Foods)
2 capsules Activated Charcoal
2 tsp water

// Mix all ingredients in a bowl and spread onto face.
Let sit for 5 min and then rinse.
Moisturize after with coconut oil.