Adventure Awaits

Adventure Awaits | Edible Perspective

Yep. That's right! There's a baby coming over here! I guess that means we're not talking about food today. Unless you want to talk about that cake. Because, caaaaaake. 

I've been beyond excited to finally share this news on the blog. Our little nugget is due 12/31/16 (NYE!!) and I'm currently 17wks pregnant. It's still pretty surreal, but there have been moments lately where there's no denying a little human is joining our family pretty dang soon.

We just hit our 8 year anniversary last month (13 1/2yrs together...ah!) and we both turn 33 this summer (July 3rd for me). There's no denying we definitely took our time with this whole becoming parents thing, but we're so glad we did. The timing was right for us, and we're pretty dang ecstatic about the adventures that lie ahead as our family expands to 3.

Some details...

How did we find out? I had just gotten back from a fabulous trip to CA for the Eat Sea Retreat blog retreat. I was still recovering from 2 months of being the sickest I've ever been, with the flu, bronchitis, and pneumonia. I had a nasty cough and was still fairly fatigued with no stamina at all. I hadn't worked out in 2 full months. Never in a million years did I think this is when I would find out I was pregnant. The trip landed at the end of the month for me, and I was experiencing a few symptoms. However, if you've ever tried becoming pregnant before, you know these symptoms are a total mind game each month. I brushed them off and chalked them up to the tail-end of pneumonia junk. But the night I got back from the trip, I took a pregnancy test, just like I had done every month before. I was absolutely shocked to see double lines instead of that dreaded single line! I proceeded to pace around upstairs (Chris was downstairs), just thinking...HOW? Now? For real? O.M.G. How am I going to tell Chris? Do I just blurt it out? I came downstairs a minute later (Chris having no idea why I was upstairs), and the only thing I could think to say was, "I think something crazy is about to happen!" (???) He turned around to see what I was holding and let out a, "Are you pregnant???" That followed with a death-grip hug and standing wide-eyed and totally in shock at our Sunday night news. Pure happiness.

Then we made a run for take-out. haha

How am I feeling? Minus the crazy dreams, poor sleep, feeling like my bladder is the size of a grape, and extreme fatigue (in the first trimester), I really cannot complain at all. I know I totally lucked out dodging morning sickness, that so many of my friends were hit hard with. I like to think my body decided to be kind to me after the 2 insane months of sickness before finding out I was pregnant. At about week 14 most of my energy came back, I'm working at a normal capacity again, and the belly is expanding! My emotions have gone the opposite way I think they normally tend to do. I've been calmer than usual and don't think I've cried more than once since this whole thing started. When we've told family and friends, they all cry....I laugh! Also, I feel like I've had preggo brain since day 1. I'm sure it will only get worse! 

How did I tell my parents? This was one of the best parts! We found out when I was exactly 4wks pregnant. My mom had planned a trip out prior to me knowing this and it landed right at 7wks. We decided to hold off on telling my mom and dad (he had to stay back to work) until her trip out. We moved this past January and this was the first time she would be seeing the new house in person. It was no easy task to not tell my mom this crazy news, as we talk on the phone pretty much every single day. This would be my parents first grandbaby, and I knew madness was going to ensue once they found out. We painted a massive message on the wall (in what will be the nursery) that read, "BABY COMING," with the "12/31/16" date below. I picked my mom up from the airport and as soon as we walked through the front door we facetimed my dad. We were going to take them on a tour of the house and end in the nursery. I had a web cam set up in the room and knew my parents' reactions would be priceless. We saved the nursery for last, opened the door, and my mom started saying, "Oh, this room looks gre.... *insert GASP for air*" and a big WHOA-OA-OAAAA from my dad. To say they were shocked would be an absolute understatement. They couldn't believe we held onto this secret for 3 weeks!

Any weird food cravings/aversions? Not really! My appetite has been pretty ravenous from the get-go. With my job, I'm so lucky that I didn't have aversions. In the early weeks of being pregnant, I was shooting another cookbook and am beyond grateful I didn't have issues with all of the food that had to be cooked for those photos.

Are we finding out the gender? YES! We actually already know if this little nugget is a he or she. I'll be sharing soon! 

Adventure Awaits | Edible Perspective

I'll end with a little photo series of my expanding midsection. Everyyything is widening, haha. Also, I'm awful at remembering to take photos exactly 1 week apart. Whoops!

11 weeks - 17 weeks pregnant | Edible Perspective

11 1/2wks ------ 13wks ------ 14 1/2wks ------ 16 1/2wks

I don't plan to write a ton about my pregnancy on the blog, but be sure to follow me on snapchat (@edibleash) + instagram if you want to catch a few more of the details and for the gender reveal! 

Lastly, I want to thank you for tuning in to my blog all of these years and watching my career and life journeys unfold. It's hard to believe I've been sharing on this blog for nearly 7 years. I appreciate you all (and this community) more than I could ever put into words. 




Vegan Vanilla Waffles with Vanilla Maple Cashew Cream

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

This post is sponsored by Frontier Co-op.

If you follow me on snapchat (@edibleash...yes, I'm obsessed and also 32), then you may have seen my 10+ failed attempts at this vegan vanilla waffle. Vegan waffles are not the easiest things to make, especially when you throw non-glutinous flours in the mix. But, I was determined and am so glad I stuck it out. Because now, I think I just may have my new, forever, morning waffle.

I can usually tell when a recipe is doomed after the first try or two. But I knew this waffle had potential from the beginning. The main problem was, it just wouldn't hold together as I opened the waffle maker. The exterior was golden and crispy, the flavor was spot-on, it was made with nutrient dense flours, but it just wouldn't hold. So there I stood, trial after trial, scraping waffle bits out of every crevice of the waffle maker, eating most of them and pondering my next attempt. It drove me batty. But this persistence that sometimes comes over me when creating new recipes, is where I feel my true sense of purpose in the kitchen.

I jumped around from adding things like arrowroot starch, psyllium husks, and flax, hoping something would stick. Literally. While a few worked okay, the texture just wasn't what I was after. During these trials, I also started playing around with aquafaba, a new to me cooking ingredient. It sounds completely crazy, but aquafaba is simply the liquid inside of a can of beans (typically chickpeas or white bean liquid). You know, the stuff you drain away and never use! I recently heard this can be used as a vegan egg replacer and figured it was worth a shot to try. While I can't say it works just like an egg in this recipe, it definitely seemed to help keep this waffle together and maybe also help lend a crispier texture (not positive on that). I actually think it's more useful as an egg-white replacer, as it can literally be whisked into meringue....made of bean liquid...insane.

What I figured out to be the most crucial aspects to this recipe were, creating a thick but still pourable batter and thoroughly greasing your waffle iron with cooking spray. The aquafaba probably helped a bit, too. 

With a generous pour of Frontier Co-op's organic vanilla extract, a 1/2 scraped vanilla bean pod, and a few dashes of their cinnamon, this waffle has the perfect flavor profile. There's a little banana that sneaks in there as well, that adds sweetness, flavor, and moisture. 

Now let's move on to the vanilla maple cashew cream. Actually, I think the photos of the cream will tell you everything you need to know. Only thing you have left to do is start cooking. Seriously, get on it right now.

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

(whisked aquafaba below)

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

Print Recipe!

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream

gluten-free, vegan // yields 2, 6-inch Belgium waffles

vegan vanilla waffles:

  • 1/2 cup gluten-free oat flour
  • 1/4 cup + 2 tablespoons sorghum flour
  • 2 tablespoons almond flour
  • 1/2 teaspoon baking powder
  • few dashes of cinnamon
  • 1/3 cup well-mashed, ripe banana
  • 2 tablespoons unsweetened vanilla almond milk (or milk of choosing)
  • 2 tablespoons melted, unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/2 vanilla bean pod, seeds scraped
  • 1/4 cup + 2 tablespoons aquafaba (drained liquid from canned or boxed chickpeas)

vanilla maple cashew cream:

  • 1 cup raw cashews, soaked overnight
  • 1 1/2 inches vanilla bean (cut to size, but not scraped)
  • 6-10 tablespoons unsweetened vanilla almond milk
  • 2-4 tablespoons maple syrup
  • pinch of fine grain sea salt

Preheat your waffle maker to medium.

Mix together flours, baking powder, and cinnamon. In the bowl you mashed your banana in, add the milk, oil, vanilla, and vanilla beans. Mix together well. Add the wet to the dry and stir a few times. (It will still be very dry.)

In another bowl, rapidly whisk the aquafaba until very foamy on top. Pour over the flour mixture and gently stir until fully combined. (The batter will be thick and slowly pourable. It should not be runny.)

Thoroughly coat your waffle iron with cooking spray.

Pour half the batter in the center of your waffle iron and clamp down. Cook for 1 - 1 1/2 cycles. (1 1/2 cycles works best for my waffle maker to have crispy edges and a tender but cooked interior.) Carefully remove the waffle, coat with oil again, and cook the next waffle. 

While the waffles are cooking, place cashew cream ingredients in your blender. Start with 6tbsp milk + 2tbsp maple. Turn on and work to high until fully smooth (about 30-60 second). Add more milk to thin out and maple to sweeten as needed. Mixture will thicken as it sits.


  • Sub other flours at your own risk.
  • I've found cooking spray to work the best to coat the waffle iron, as opposed to brushing on oil. With vegan and especially vegan/GF waffles, this is an absolute necessity to prevent sticking and the waffle pulling apart.
  • If your vanilla bean seems dried out, cut the 1 1/2-inch piece and let it soak with your cashews overnight.
  • For a quick-soak method for the cashews, place cashews in a small pot and cover with water. Bring to a boil, remove from the heat, and cover with a tight fitting lid. Let soak for 1 hour. You can also add the vanilla bean to this when you remove from the heat.
  • I used 3 tablespoons maple and just over 1/2 cup milk for the cashew cream, for a lightly sweetened and fairly thick mixture.


Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

I hope these are your new, forever waffles, too.



Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!