Carrot Cake Waffalicious!!

Seriously, I think this is the best waffle I have ever had. The grits are great also! This was the perfect sized brunch, I was totally satisfied after I finished this meal and I didbn’t feel guilty at all. It went great with some warm raspberry tea outside by the pool. I know, I have such a tough job having to taste food and take their photos! Seriously though, try this out, you will not regret it!


A quick cooking note, you may want to leave it on the waffle iron just a little bit longer. Judging by the iron’s temperature, you may have to adjust the cooking time.


Carrot Cake Waffles

Serves 5 ½  waffles

1 C. Buttermilk

1 C. Flour

2 eggs

1 t. Baking powder

½ t. vanilla

½ t. salt

½ t. cinnamon

2 t. honey


Steam or boil carrots until soft. Combine all wet/ dry ingredients into two bowls.

When carrots are done allow to cool. Add carrots to the wet mix and blend in blender until smooth.

Add dry ingredients to wet and mix well. Place ¾ C. of the mix into waffle iron until desired doneness.

Calories 156 Carbohydrates 24g Protein 7g Fat 3g Fiber 3g


Southwest Grits

Serves 6 ½ C

1/3 C diced red onion

1/3 C. diced peppers

½ Jalapeno diced

2 cloves garlic minced

1/3 C diced tomatoes

3 C. Chicken stock

1 C. polenta

2 t. butter

2 slices turkey bacon

2 oz. Cheddar cheese

Salt & Pepper to taste


Sauté onions, garlic, and peppers together until soft. Add chicken stock and polenta and bring to a low simmer for 5-8 minutes.

Add in tomatoes, butter and season with salt and pepper.

Brown bacon and dice.

Serve ½ C. and top with diced bacon and ¼ oz Cheddar cheese.

Calories 191 Carbohydrates 24g Protein 9g Fat 6g Fiber2g