Inspired by my old time love affair with chicken pot pie and my always wandering eye when it comes to chicken and waffles, I created a recipe that combined the two into a delicious, more reasonable version of the classic.


⅓ cup coconut milk or almond milk

3 tablespoons melted coconut oil, plus a bit extra for greasing

1 tablespoon 100% maple syrup (optional), plus extra for serving

2 teaspoons vanilla extract

2 teaspoons apple cider vinegar

1¼ cup almond flour

1 tablespoon turmeric powder or 2 tablespoons freshly juiced turmeric

1 teaspoon baking soda

¼ teaspoon Himalayan pink salt

3 eggs


1 | Use coconut oil to grease your waffle iron, preheating it while you prepare your batter.

2 | Place all the ingredients in a food processor or blender and mix until batter is formed.

3 | Pour into prepared waffle iron and cook for the recommended time.

*Yields about 6 waffles.


1 pound Organic Chicken Thighs, boneless and skinless

1 Onion

3 Carrots

1 teaspoon Coriander

1 teaspoon Salt

2 cups Sweet Peas, frozen

1 cup Pearl Onions, peeled and frozen

1 cup Coconut Milk

4 Garlic Cloves


1 | In a slow cooker, layer the onion, carrot and chicken with salt and coriander, topping it with peas and pearl onions.

2 | Cook on low for 4 hours and then strain out the broth.

3 | Place the vegetables and chicken in the casserole.

4 | In a food processor, blend one cup of broth with ½ of the cooked vegetables, 1 cup of coconut milk, 4 garlic cloves and a pinch of pink salt.

5 | Blend until creamy and then pour over the vegetables and chicken.

6 | Serve with turmeric waffles.

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