Back in Action with Gluten Free Waffles!

Summer ending is totally bittersweet for me. Working 65+ hours a week in the studio has it blessings for being so busy and having the greatest clients in the world that want to be in the studio with me and staying active, living a healthier lifestyle and incorporating Pilates into their exercise regimes. But it also comes with giving up writing time, cooking and inventing recipes, we're not even going to talk about what my garden looks like, the Master Gardeners would kick me out, ask for my certification back and completely disown me all in the same sentence if they saw how awful it looks right now.But this weekend usually kicks off a little more me time, more time at home, spending more quality and much-needed time with my little ones. And we've done it all this weekend from reorganizing their rooms, purging closets, building forts, putt putt golf, sushi out, and Sunday morning at home cooking in the kitchen together. Honestly these types of days are the ones that I always remember the most.Rainy weekends, cuddle time and extra time in the kitchen. So the kiddos wanted "Mama to cook!" YAY! So we opted for gluten-free homemade waffles with fresh raspberries and blueberries, sliced almonds, local honey, and a little dollop of plain Greek Yogurt for a little tartness. (Perfect for dipping in the honey and smothering the waffle!)So here's to the best things in life, back to refocusing on the little things and finding new healthy things to get in the kitchen to play with. Hope you love this recipe! Waffles were gone in 90 seconds flat in my house! How about yours? :)Ingredients:Serves 3-4

• 1/2 C Fresh blueberries
• 1/2 C Fresh raspberries
• 2-3 Tbsp local honey
• handful of raw almonds chopped roughly
• 3-4 Tbsp plain Greek Yogurt (Need a Tbsp for each person eating)
• 1 1/2 cups brown rice flour to make your own gluten-free mix
• 1/2 cup potato starch
• 1/4 cup white rice flour
• 1/4 cup tapioca flour (want a simpler approach store-bought works too)
• 2 Tbsp olive oil
• 1 Cup unsweetened coconut milk
• 1 tsp ground cinnamon

Directions:

1. Mix rice flour, potato starch, and tapioca flour together for your gluten-free waffle mix.
2. Preheat waffle maker
3. Add 1 cup of mix to a bowl, coconut milk, olive oil, cinnamon and mix well.
4. Pour mix into the waffle maker and spread out. Close the lid and wait about 60-90 secs. Check to see that it has cooked through.
5. Plate the waffle. Add dollop of yogurt on top or to the side.
6. Drizzle honey.
7. Top with berries and sprinkle the almonds on top.