Hello friends! I know it's been awhile since I posted–this month has been a bit crazy juggling a month-long freelance job (with regular office hours!), writing assignments, and normal life stuff (like cooking for 50 for a friend's birthday). Last weekend I snuck away for a much-needed little getaway to Jamaica with my man (will post pictures soon...it was heavenly!). All of this has kept me a tad busy and I find myself having to choose between blogging and, say, showering. Sorry, my sense of hygiene won out this week...

This weekend we got our first snow in NYC (hooray!) and it's been so nice to stay inside and try out some recipe ideas I've been kicking around. It's been awhile since we've had a chill weekend at home with just B, me, and the kitties, so I decided to revive our Saturday brunch tradition and break out the waffle iron (which, for the record, has been one of our favorite wedding gifts). We have one of the round ones, the kind that makes thinner, slightly crisp waffles. I'm not huge on the thick Belgian waffles, but you could still make this recipe with a Belgian waffle-maker if you have one.

Last year, when some friends of ours were cleaning out their pantry before a move, they gave us some gluten-free blue cornmeal pancake and waffle mix. Even though we're not gluten-free, we tried it and loved it. Once it ran out, I wanted to try and recreate my own version from scratch. I found a recipe for Blue Cornmeal Waffles on Food Network's website which I used a guide, though I substituted regular flour for gluten-free, since we are trying to eat less gluten right now. I also cut back on the sugar and butter, and added some cinnamon (a suggestion from my taste-tester husband).

The result was fantastic. I don't think I've ever seen B more excited about a breakfast before! We both loved the nutty flavor of the blue cornmeal, the buttermilk gave it a tangy taste and a tender consistency, and best of all, you would NEVER know these were gluten-free.

The great thing about this recipe is that it's SO adaptable. If you're not gluten-free, just use regular all-purpose flour in place of the gluten-free flour. If you don't have buttermilk, you can make your own by adding a teaspoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes or so, until it curdles, and carry on with the recipe. If you want to make it dairy-free, just substitute a non-dairy milk (almond, rice, or soy) and use vegetable oil instead of the butter. I will say, this will change the taste and consistency some–the buttermilk really makes these waffles out of this world–but they're still good without. And last, if you want to make this totally vegan, follow the dairy-free instructions and use egg substitute for the eggs.

I am so thrilled to have a waffle recipe that is as delicious as it is healthy. (Sure, the side of bacon isn't the healthiest option, but we buy the farm-raised, nitrate-free version...all in moderation!) I love adding fresh berries and sliced bananas to these waffles and a drizzle of maple syrup (or honey). These are definitely a brunch keeper, snow-day or not.