I love creating. Creating comes out in many forms for me; fashion, fun and food. Fashion, I absolutely love getting ready in the morning. Deciding what I will present to the world that day is invigorating. Fun is my life motto. And food, well it’s 3 times a day everyday (and let’s not kid ourselves, most days it’s 4 or 5). I have researched food and health a lot, so I know most of the reasons why we should be healthy and take care of our bodies. It’s important for everyone. For me, however, it just feels good. I enjoy creating things that will be enjoyable for my husband and I to eat while giving our bodies the nutrients it needs.

Yesterday I was craving Chicken & Waffles. So I set out to make gluten free, dairy free, no sugar added Chicken & Waffles. After my husband and I stuffed ourselves full of the diner classic, I thought it was good enough to share, so here it is!

The Healthier Chicken & Waffles:


2   eggs separated

 Cup unsweetened almond milk

    Cup extra virgin olive oil

 Cup sorghum flour

2   Tbsp. agave nectar

4    tsp. baking powder

    Cup tapioca flour

1    tsp. salt

Beat egg yolks, stir in milk and oil. Stir in everything except egg whites. Beat egg whites until stiff and stir into batter. Bake in waffle griddle. Makes 8 waffles.

Crispy Chicken:

1  lb. no hormone, free range chicken breast

1  Cup plain corn flakes (or rice Chex)

1  egg

2  Tbsp. coconut oil

1  tsp. salt

1  tsp. pepper

Preheat oven to 395°. Pour liquefied coconut oil into baking pan. Beat egg and set aside. Crush up corn flakes and stir in salt & pepper. Cut chicken into strips, roll in egg, then roll in corn flake mix and set in melted coconut oil. Once all the chicken strips are done bake for 12-15 minutes, or until baked all the way through.

Slap it all together and pour organic maple syrup on the top or eat it plain, it’s delectable either way!