What’s for Dinner?: Whole Wheat Waffles
It is getting hot and the hotter it is the less I want hot heavy food. Therefore, I decided to whip up some waffles for Brian, Cooper, and myself for dins. I used a recipe I found on one of my all time favorite blogs “100 Days of Real Food.” I got about 4 1/2 waffles out of this recipe. I shared one with Cooper and Brian had his own. I froze the other 2 1/2 for snacks and quick meals during the week when time gets tight!
You do need a waffle iron for this recipe but you can pick them up really cheap. I got mine for $5 at a Black Friday Kohls sale last winter! It is nothing fancy but it still turns out some delicious waffles.
Strawberries for me and 1/2 banana 1/2 strawberry for Coop!
http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/
Ingredients
- 2 large eggs
- 1 ¾ cups milk (I used 2% but anything is supposedly okay)
- ¼ cup oil
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- Warmed 100% pure maple syrup for serving (I traded this for a little whipped cream )
- Fresh fruit for serving
Directions
Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked. Mine has a little green light that flashes. It was hard for me to gauge how much batter to use but it is just trial and error judging by the overflow. Top with your fresh toppings and enjoy!
Organic Chocolate Chip Pancakes for little Cooper and Mom this morning while Dad golfs! I got this pancake mix last weekend at Whole Foods it is by Highland Sugarworks. It is organic multigrain and fits in with our new real food efforts. It only has has whole wheat pastry flour, corn flour, rye flour, non-aluminum leavening, and sea salt. 5 ingredients or less is apparently considered real food and this fits the bill! It was delicious. Now Cooper is not what I would call a picky eater but he is a two biter. If its not bananas or yogurt he has two bites and he done. However, he ate two whole pancakes which I think was a record for him and it made me happy to make sure that little belly is full of good non-processed deliciousness!
Whole wheat banana bread!
In my quest to eat healthier I started to look at the food I am eating and how much of it is processed. Even if it is deemed healthy, I guess it is plausible that it isn’t really considered “real food” at all. So in an effort of change, I made a healthy snack for my lunch and for Cooper’s after daycare snack, whole wheat banana bread…from scratch.
The recipe is from http://www.100daysofrealfood.com: (sorry for the decimals but i can’t figure out how to make decent looking fractions #mathteacherproblems)
Ingredients:
2.25 cups of whole wheat flour
.75 tsp baking soda
.25 tsp salt
3 ripe, mashed bananas
.25 cup of plain yogurt
.25 cup of honey
2 eggs
.333 cup of oil
1 tsp of vanilla
Directions:
Preheat oven to 350 degrees and grease pan
whisk together flour, baking soda, and salt
in a seperate bowl whisk the rest of the ingredients together
fold the banana mixture into the flour mixture, until blended
pour batter into prepared pan
baked loaf for 40-50 minutes or until it comes clean with a toothpick
