Chicken and Waffles


I have always been in love with breakfast. I could eat breakfast food for all of my meals. So you could imagine my disappointment when I discovered that breakfast on the Autoimmune Protocol is not traditional. No coffee, no toast, no danishes, no eggs, no maple bacon, no yogurt, no cereal, no muffins… and the list goes on.

Why am I depressing you by highlighting that most breakfast foods are not AIP compliant? Because I found a waffle recipe that is so tasty and so compliant!

I made this recipe dinner friendly by adding crispy chicken and it was SO yummy!

Waffle Ingredients: 

1 1/4 cup cassava flour

1/4 cup arrowroot starch

1 tsp baking soda

1/4 course salt (I use pink Himalayan)

3 tsps apple cider vinegar

2 tbsps maple syrup

1/4 cup melted coconut oil

1 13.5 oz can full-fat coconut milk

1 tbsp vanilla extract

Mix all the dry ingredients together in a large bowl. In a smaller bowl, mix the wet ingredients. Pour the wet ingredients in with the dry ingredients and mix well. Add your batter to hot waffle iron.

Yields 10 mini waffles or 4 full-size waffles.


Chicken Ingredients:

1 lb chicken breasts

1 bag of plantain chips (I used Barnana pink Himalayan plantain chips)

1/3 cup melted coconut oil

1 tsp course salt

1 tsp garlic powder

1 tsp onion powder

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Slice chicken into strips. In a food processor/ magic bullet/ ninja, add plantain chips and spices. Pour the oil into a shallow bowl. Pour the plantain chip crumbs onto a plate. Dip each chicken strip first in oil, then in the plantain crumbs, and carefully place on baking sheet.

Bake for in oven for 20 minute, flipping the chicken half way through.



Finally, place 2-3 chicken strips on a waffle and lather on some pure maple syrup over the whole thing!