Food Find: Gluten-free, dairy-free, egg-free waffles

Oh how I'd love to say I make homemade waffles for my family every weekend.  Not just homemade waffles, but gluten-free, dairy-free and egg-free  waffles.  We don't even have a waffle iron, so there's no waffle making going on around here. But there IS waffle-buying!

I was excited to find these Nature's Path Organic Gluten Free waffles at our local Giant grocery store. They're the BEST tasting gluten-free frozen waffles I've found. If you grew up with Eggo waffles, you'll probably like these even better. Even my non-gluten-free husband loves these!

Just pop one out of the freezer, put it in the toaster oven for a few minutes, and it's ready to eat. It comes out perfectly warm, toasted and sweet. I like to give my toddler some coconut or soy yogurt on the side for dipping instead of syrup to reduce the sugar and increase the nutrition!

This day he had apple slices to round out his breakfast.

This has recently been a go-to breakfast that he eats at least 2 times a week. It's helpful for those busy mornings  when you need something quick and delicious.

I find breakfast to be one of the most difficult meals to make healthy and interesting while avoiding dairy, wheat, eggs and peanuts. I constantly need fresh ideas for my son so please comment if you have any good breakfasts to share!

Thanksgiving Wrap-Up

I hope everyone had a wonderful Thanksgiving. We had a wonderful day full of family, food and fun...Mamacado-style!  As I said in my last blog post, I decided to keep the Thanksgiving meal simple and no-fuss. Everyone brought side dishes, and we stuck with the basics which still made for a wonderful and filling meal!

Below is a photo of the great meal....we had everything I listed on the menu in my last post.

Here is my son's plate - filled with everything that was allergy-friendly for him. He didn't care for the cranberry sauce or stuffing - of course the two things that he usually doesn't eat.  But he enjoyed everything else (and has been eating those leftovers for the past few days too!).

The cornbread stuffing was a new recipe I tried, and I definitely liked it. It wasn't as "pretty" as the traditional stuffing (but I could work on that with more time), and I personally prefer the savory vs. sweet stuffing. But I thought it was a great allergy-friendly option.

I also tried a new recipe listed on my last blog post: Sweet potato truffles. I changed it just a bit to make it allergy-friendly by substituting gluten-free oats for the pecans. I'm guessing the pecans add a nice flavor and texture to this dessert that I think it was missing. These tasted like sweet potato pie, which was definitely a good thing.  But they were a little too soft for my liking - they needed some sort of crust or nut filling.  I froze the leftovers and may try them on top of vanilla ice cream as they'd probably be very tasty that way!

Happy Thanksgiving from our family to yours!