HELLO January! I don’t know where you are, but given the new reports it sounds like it’s just cold everywhere. Sure does make going back to work/school a little more difficult. I read somewhere that January 6th is the saddest day of the year. I mean, I get it. Cold gray weather, returning to work after the holidays, everyone is trying to stick to new resolutions, yada yada yada. But it’s kind of crazy that they can monitor and “calculate” the saddest day of the year. I wonder what day is the happiest.
Anyways. I enjoy the cooking and baking over the holidays, but back to work means back to meal planning/prepping for me. I know I’m a bit extreme to use a spreadsheet to get meals and a grocery list together and that not everyone may jive with that. However, prepping just one of your meals can save you a lot of time during the week. These waffles are super easy to make and then all you have to do in the morning is pull one out and heat it up! Plus you’re sneaking in some veggies in there. Think of these as zucchini spice bread in waffle form. I found this recipe over at The Saffron Girl, and they turned out really well.
Paleo Zucchini Waffles
- 1 medium zucchini
- 3 eggs
- 2 Tbsp. coconut oil
- 1/4 cup + 1 tablespoon coconut flour
- 1/2 cup almond flour
- 1/2 cup coconut milk
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. baking soda
- 1 tablespoon honey (optional)
Turn your waffle iron on. Using a food processor, shred the zucchini. Switch the shredding blade to the regular blade (is there a technical name for that? You know what I mean). Add the eggs, coconut oil, and milk to the zucchini and blend. Add the dry ingredients and blend until completely mixed together. If you’re using honey, add that in now. Pour into the waffle iron and bake accordingly!