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Gotta get my cooking mojo back

Having been the perpetrator of some truly awful meals lately, I have been feeling down. Yesterday, I baked a non-wheat bread that could most generously be described as similar to a spinach frittata but not as good. I even used half a cup of pine nuts in it!

This morning, I redeemed myself! We had waffles. Wheat and dairy free waffles, and they were good! I found a recipe online, which would be better for pancakes, but I wanted thicker batter, so I tweaked it by adding more coconut flour and some cardamom. I also added some coconut oil because waffle recipes, in my experience, have oil and are a thicker batter. I also used a blender instead of a mixer, because I like being able to pour directly out of the blender.

I make coconut flour with dried coconut  in the blender using the grind setting. I start by pulsing and finish by grinding it as fine as I can. I also use this to make instant coconut milk when I am in a hurry.

Feeling renewed confidence in my abilities,I made a beef curry for lunch. Against my instincts,I followed the recipe and boiled the beef chunks in coconut milk with curry paste. It was so tough that only Mr. Dog ate it. I think I should have  done it more like beef satay. First thinly slicing the beef then marinating it in the curry paste for a while. Instead of boiling , quickly stir frying in coconut oil adding the coconut milk last. Maybe next time.

We had cheese for dinner. Just a slice of cheese. I wasn’t taking any chances.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!


  1. Nancy, the best coconut milk is made from fresh coconuts. Save the coconut water from the coco to add back in if you want. You take the meat of the coco, grind it and mix it with hot water (and the coconut water if you haven’t already drank it). Let sit until cool, then strain. You can put it in the frig to separate the cream and have “light milk” or you can use as is.

  2. I am so glad to hear that about the coconut flour. And coconut milk, too. I have been looking for unsweetened coconut milk and now I can just blend some up! Any tips? I have been using coconut oil for a lot of things lately, too.

    We are big waffle eaters but last week after eating them I felt all bloated and weird, I think it was because I don’t each much flour these days. So coconut flour would be great!

    Thanks much.

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