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Pumpkin Coconut Belgian Waffles

Pumpkin Coconut Belgian WafflesA couple of months ago we added a grand new tradition: Belgian Waffle Sunday. Every evening, when all the family is done with their various church schedules, we gather together for a waffle fest.

This meal — much to the chagrin of the avid carnivores among us — includes some variety of waffle (I try to find fun, new recipes or modifications to try) topped with appropriate fruit and/or butter and/or syrup and sometimes whipped cream.

Today we had the pumpkin coconut concoction with sugar free syrup, blueberries, and a squirt of real whipping cream.

I purchased a Waring Double Belgian Waffle Maker (with a large family, double sided is a necessity) and couldn’t be happier. 

Quinoa Mexicana


  • 1 butternut squash, peeled, diced
  • 1 C fresh green beans
  • 1 C frozen corn
  • 1 can black beans, drained, rinsed
  • 1 C quinoa
  • 1 t minced garlic
  • 1 can fire-roasted diced tomatoes
  • 40 oz enchilada sauce
  • 1 C beef broth
  • 3 T Taco Seasoning Mix
  • Shredded jack cheese
  • Greek yogurt
  • Green onions
  • Cilantro


  1. Spray slow cooker liberally with nonstick spray.
  2. Add all but the last four ingredients to the slow cooker.
  3. Sir, cover, and cook on high for 4 hours.
  4. Remove lid, stir, and cook uncovered for another 30 minutes.
  5. Fill bowls and top with last four ingredients, as desired.


Modified from Chelsea's Messy Apron where you can find a million, much better pictures.


Modified from Skinny Pumpkin Pancakes over on Yummy Healthy Easy.

{ 1 comment… add one }
  • Carnie February 18, 2014, 12:12 am

    Yummiest! Thank you!

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