Chocolate Protein Waffles

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This recipe has been a LONG time in the making. I have been trying to perfect this recipe since July! I finally think I have mastered this recipe enough to share it with all of you ūüôā

It has been quite the busy Summer and I can’t believe it is already Fall! I have moved into a new place and got a new job all in this past month and unfortunately, have had little time to work on my blog. However, I have still made time to test new recipes and gather more ideas to share with you soon! Although I would love to get to a point where I have time to blog recipes on a regular basis, I know it isn’t always realistic. My hope is that you will still follow what I post and try my recipes throughout your own busy life. I can guarantee this recipe will not disappoint and will soon become a weekend staple as it has for my house! Enjoy!

xo,  Curls&Kale



3-4 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes



1 1/4c Strawberries, blended until smooth (about 1 container of fresh strawberries)

4 eggs, Whisked

1 tsp Vanilla Extract

2 TBSP Coconut Oil, melted

1 c Arrowroot Flour

1 c Chocolate Protein Powder (I use this one)

1 tsp Baking Soda

2 TBSP Cocoa Powder

3/4 c Chocolate Chips (I use these)

Pinch of Salt

Coconut oil Spray



Plug in your waffle iron to start warming up.

Take a carton of fresh strawberries and pulse them in a blender until smooth. I used my magic bullet and it took about 1 container of strawberries to make 1 1/4c of blended strawberries.

Whisk eggs together in a medium-large size bowl. Add vanilla and melted coconut oil.

In a separate bowl, mix together flour, protein powder, baking soda, cocoa powder and salt.

Slowly add the dry ingredient mix into the wet ingredients. Stir together until everything is mixed together.

Add the chocolate chips into the waffle mix and then transfer into a measuring cup or other easy to pour container.

Use the coconut oil spray to grease both sides of the waffle iron. When the waffle iron is ready, pour mixture into your waffle iron and close the lid until cooked through. My waffle iron takes about 3 minutes to make the waffles crisp and delicious. You will just need to test out your own iron to see how long they will take.

Note: Before you pour each waffle into the iron stir the waffle mixture. The chocolate chips sink to the bottom of the mixture so you need to continue to stir them to the top so they are evenly distributed when you are making your waffles.

*This recipe was adapted from a post I saw here!



A Taste of Summer-Lamb Burgers

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I am LOVING this Summer weather and these burgers! It seemed winter this year was a lot longer than usual and Summer is my favorite time of year so I have been itching to start cooking some fresh summer foods. Saturday we grilled some of these burgers for¬†a¬†few friends and they were a huge hit. Lamb is a leaner protein and also a little gamey so the seasoning really enhances the flavors of the burgers, if you can’t find lamb, beef would work just as well. Enjoy!


Makes 6 Burgers

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Total Time: 22 Minutes


2 Lbs Ground Lamb

2 tbsp Ground Cumin

1 tbsp Dried Thyme

1 tbsp Dried Oregano

1.5 c Fresh Blueberries

Optional Burger Accompaniments (as seen in photo): 

Grilled Pineapple

Fried Duck Egg

Lettuce leaves

Moo Goo (Recipe coming soon!)


Preheat a grill to medium-high heat.

In a medium size mixing bowl, mix together lamb and spices. Gently fold in blueberries so you do not mash the berries. Divide meat into 6 equal portions and form into 1/2 inch-thick patties.

Once the grill is hot, place burgers on grill, close the lid and cook for 5 minutes. Flip the burgers and the finished cooking time depends on how well done you want your burger. Grill for 3-4 more minutes for a medium-well burger. Remove burgers from the grill and let rest for 2-3 more minutes.

Additions to make the recipe look like the picture:

While the burgers are cooking,  slice 1/4-inch thick slices of pineapple and place them on the grill just to warm and get grill marks. On the stove, fry a duck egg (or regular egg) until it is cooked over easy. Assemble: Lay a piece of lettuce for the base, add a grilled pineapple slice, lamb burger, fried duck egg and the moo goo.

duck egg

burger 1

burger 3Credit for these awesome photos goes to my good friend, Erin. She is an amazing photographer and also made me a photo station¬†for all my future blog recipes. Thanks Erin! ūüôā

xo, Curls&Kale


Simple Mushroom Veggie Soup


Will this winter ever end? Seems like the weather wasn’t notified that last week started Spring. The hot and cold days are the worst when it comes to health, at least that’s what I’ve noticed. EVERYONE has been getting sick. So to get you through the (hopefully) last few days of cold weather and maybe get rid of the cold you just can’t get rid of, try this tasty soup to warm you up! Sometime I forget how good a bowl of veggie soup is, feel free to add chicken or beef to this recipe to make it a little heartier but it’s just as good without!

Mushroom Veggie Soup

Makes about 4 servings

1 bag (.5oz) dried organic porcini mushrooms (you can use any kind of dried mushroom, this is what I found at my store), roughly chopped

2 cups white mushrooms, sliced

5 carrots, sliced

5 cups spinach

1 quart organic chicken broth

1 quart water

2 tbsp cooking oil (I used grapeseed oil)

salt and pepper to taste

Place oil, dried mushrooms and carrots in stockpot on med-high heat. Let pot warm and start to saute the mushrooms and carrots. Once fragrant (about 4-5 minutes), add chicken broth and water. Add remaining mushrooms and cover with lid until soup comes to a boil. Check carrots to test if they are cooked enough, I like mine crunchy still, if you like them softer, leave soup to simmer longer. Before taking soup off the heat, add in the spinach and stir in. Add salt and pepper to taste. Enjoy as a side dish or add chicken to make it a meal!

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