Bring on the waffles!

Waffles always remind me of Shrek, when Donkey happily decides they should make waffles the next morning.  There’s just something fun about waffles.  I remember when my mom used to make my cousins and I chocolate chip waffles during sleep overs.  We’d go through an entire bottle of syrup in one morning.  No lie. 😀  Sleepovers + too much sugar + 6 small kids must have created a nightmare for my mom…haha.  😉

I still love waffles, and not just for the fun memories.  They’re just so…fluffy!  Especially the homemade ones.  I mean, I love kashi just as much as the next person, but sometimes making them from scratch is a must! 😀

I found a recipe online this morning at the very last minute, but tweaked a few things (shown in the recipe below.)  And then I found myself messing things up, when I forgot to mix the dry ingredients separate from the wet.  Or when I threw in all whole wheat flour instead of using white–which actually turned out wonderful…some mistakes are a good thing! 😀  Let’s just say, after all the screw ups that I did to the poor recipe this morning, it is definitely a no fail waffle recipe! 😉

Eating Well’s Multi-Grain Waffles with some minor variations

2 cups buttermilk—or 2 c. milk + 2 T. lemon juice
1/2 cup old-fashioned rolled oats
1-1/3 cup whole-wheat flour
1/4 cup crushed flax
1 -1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 tablespoon canola oil
2 teaspoons vanilla extract

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, flax, baking powder, baking soda, salt and cinnamon in a large bowl.
3. Stir eggs, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface.  Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

It made 8 waffles, and became a hit with the rest of the family.  I topped mine with 2 T. almond butter, a banana, and a swirl of Vermont maple syrup.  SO GOOD!

Breakfast Challenge: Day 6: SUCCESS!  And definitely going on my fave list. 😀

I waited 1/2 hr. or so before heading out for my run.  I was a little worried about having a belly full of food, but it hasn’t seemed to bother me as much lately.  Although I shouldn’t say that, because sometimes it still does.  I guess it vastly depends on whether I “bounce” a lot as I’m running or if I stay steady or even how fast–or slow–I eat my breakfast.  And then other times, there’s just no explanation at all!

Thankfully there were no cramps today, and I felt so full of energy and pep.  I thought to myself as I was running the last mile home, how much stronger I feel this year from the last.  That’s partly due to training, of course, and also partly due to the fact that I just eat more then I used to.  It was a transition, realizing that as a runner—or a regular exerciser!—we do need the extra fuel.  Especially in the form of wholesome, natural foods, including fats, lean proteins, vegetables and fruit.  Don’t be afraid to fuel up! 😀

When I came home, I got straight to work and didn’t stop for lunch until 1’ish.  It was getting really warm by the afternoon, so I went with a cool, snacky-styled meal…

Part 1: 1/2 a red bell pepper + cucumber slices + carrot + 1/4 c. artichoke spinach hummus.  Love this stuff! 😀

Part 2: Plain yogurt + 1 T. flax + 1 very juicy peach!

Once I realized that we were out of eggs this afternoon, I was out of the house in a flash to go pick some up.  Why?  Because my bananas are finally overripe!  Which means a banana bread recipe is on the way.  At last! 😀

When I came home, I was in the mood for something sweet.  Not feeling overly hungry, I went with some dates and peanut butter.  YUM!

Then I spent my afternoon baking and taking in the delicious aromas of banana bread in the oven.  I now have an answer for the timeless question of, “What’s your favorite smell?”—do you have one?  I used to say apple pie, and maybe I still will once winter rolls around.  But, for now, my vote is for the banana bread.  Guess what my breakfast will be including tomorrow??? 😉

When mom skedaddled off to work, dad and I went out on the porch to eat dinner.  We ate cafe style with the fancy schmancy trays. 😉  First there was a salad and a slice of very crusty multi-grain bread.

And then there was a recipe I pulled out from Runner’s World magazine…with a few tweaks!

12 ounces sweet italian chicken sausages (used Al Fresco, all natural brand), sliced
3 tablespoons olive oil
1/2 cup pitted oil-cured olives, coarsely chopped
3 peeled garlic cloves, minced
1/2 teaspoon hot red-pepper flakes
1 28-ounce can crushed tomatoes
12 ounces penne
8 cups broccoli, coursely chopped
1/2 cup crumbled feta cheese

• Bring sausage, oil, and 1/4 cup water to simmer in a covered large pot over medium-high heat; cook until water evaporates.Uncover and fry sausage, turning until well browned.

  Add olives, garlic, and pepper flakes to the empty pot. When garlic turns golden, stir in tomatoes and sausage. Simmer partially covered for 10 minutes. Add one quart of water to the sauce; bring to a boil.

  Add penne and broccoli, and cook partially covered for 10-15 minutes or until tender. Serve, topped with feta. Serves six.

Everyone loved this stuff.  I was skeptical about throwing everything all in one pot, and not cooking the pasta before adding it.  But that’s the beauty of this recipe…quick ‘n’ easy!  And tasty.  And nutritious.  And fast.  Okay, I’m done now. 😀  Let’s just say that I highly recommend this recipe! 😀

There was watermelon for dessert. 😀

For a snack later in the day, I made a nice thick version of a smoothie.  The secret was freezing the banana in addition to the blueberries.  It was almost like eating blueberry soft-serve. 😀 

• 1 c. frozen blueberries
• 1 frozen banana
• 3-4 ice cubes
• 1 c. milk
• splash of vanilla

Tomorrow I have a fun shopping day planned in celebration of finishing my summer class, which is making me super excited. 😀  I’ll hopefully find a new bag to hold my notebooks in, along with some cute and comfy walking sneaks.  I’m looking for cuteness + functionality and comfort…any recommendations???

Hope you all have had a wonderful start to your week!!  Tomorrow will officially be the 7th day of my Breakfast Challenge!!  I can’t believe how fast this is going by!  All I can say is that I now have a million and one more recipes that I want to try for breakfast after seeing the creative ideas you’ve all been creating. 😀

Have a great night! 😀

Exercise: 4-mile run + 4 mile post-lunch walk

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