Today was the most beautiful Sunday on the face of the earth. It was 80 and sunny – the type of day where it should be illegal to stay inside. I got to spend a few hours this afternoon reading a magazine on my patio and even got some color on my chest! It’s days like today that make me think I should move somewhere where it’s warm year round. Have you checked out the “Cawfee Talk” on Julie’s post? I ask about climate and happiness there.
I had waffles on the brain for breakfast. I’m a huge fan of Vans frozen waffles, but I have been itching to use our real waffle maker. I had a super ripe banana to use and so ended up creating quite a delicious and healthy recipe for one.
Whole Wheat Banana Waffles
Vegan. Serves One
- 1/3 C Whole Wheat Pastry Flour (could use any flour)
- 2 T quick oats
- 1/2 t baking powder
- 1 t cinnamon
- 1/2 t stevia (use more for a sweeter waffle)
- 1 t chia seeds + 3 t warm water
- 1/2 ripe banana
- 1/3 C soy milk
- 1 t vanilla extract
Start my combining the chia seeds with 3 teaspoons of warm water to form a chia egg. Next combine dry ingredients in one bowl and wet ingredients in another.
Now add the wet to dry, mix to form a thick batter, and smell the deliciousness wafting through your kitchen.
Now spread the batter on a greased waffle maker and wait til the light goes off!
I topped my waffle with a sauce made of the other half the ripe banana, 1T maple syrup, and a wee bit of water warmed up in the microwave.
MMmm! A really simple, healthy basic waffle recipe. It wasn’t super sweet so it was perfect for any additional toppings you might have. The heartiness of the whole wheat flour and oats definitely amped up the filling factor. I actually ended up tearing it into fourths and eating it with my hands:)
The rest of the day included Church, grocery shopping, magazine reading, buying 3 awesome pairs of Naturalizer spring shoes, a deep tissue massage with my BFF gay massage therapist, Tom, (seriously, would it be weird if I asked him to hang out?), and outfit planning for the week.
Oh and eating. I snacked all day on a muffin, leftover asparagus crescent wraps, veggies and hummus, brown bread, tortilla chips, starburst, and tons of melon. A long drawn out lunch I suppose…
I was undecided when it came time for dinner, but had bookmarked one of Evan’s recipes for Cannellini Beans with Kale and Walnuts. He said it was part of his healthy eating plan leading up to his marathon, so I figured I should be eating it too! I changed the recipe by adding baby portabello mushrooms, using only one can of beans, adding some vegetable broth, and using pine nuts instead of walnuts.
Cooking mushrooms in olive oil…
Added the kale and some veggie broth…
Added the beans and then the pine nuts, lemon juice, salt and pepper…
I served mine over a bed of brown rice. The flavors were really simple. The comfort that comes from a clean, nutritious meal like this reminds me of the grain bowls I love so much. Complex sauces and ingredient combinations aren’t always better!
I just had a sandwich thin with almond butter and two supercharge mes for dessert. I need to get those out of this house FAST! But my theory for getting things out of the house is “the quicker I eat them, the quicker they’re gone” :).
Notre Dame plays at 8:40. I am going to be a GONER…no way I’ll stay awake for that whole game! I’ll just dream them to victory.
- Have you been following the NCAA tournament? Who do you have winning it all?
I of course have my Irish winning, but my brackets are SUCH a mess. I feel like I picked all the wrong upsets!