Monday, January 20, 2014

// a lot of talk about food and waffles

How is it that two little people can take up so much of your time? I miss blogging but unfortunately it falls to the end of the list when my attention is requested somewhere else pretty much every minute of the day (...and night) but I'm here! I'm alive! In the last few months many things have happened.

Christmas-time was a challenge. I worked with friends from high school to run a fundraiser which raised a bit over $17,000 for our friend's charitable fund. Check it out here. I thought Siena had pink eye ON Christmas but she didn't. Jake reveled in eating bread roll upon bread roll for all of his meals at parties. I did too... which means I gained 8 pounds that I'm struggling to lose now.

Which brings me to talk about food. I talk about food a lot. It seems like it consumes our life but it doesn't. Not totally anyway. 


Siena tested positive for a peanut allergy which adds another spin to our eating habits. We don't have to take it out of the house but we don't eat it as much as we used to. It really stinks because peanut butter and honey on rice cakes was a favorite around here.


Jake's asthma hasn't been as much as active this winter as it has been in the past, which I think means our detox diet is doing its job in healing his little system. 

I love what our diet has done for us but every day I miss pizza. Every single day I miss pizza. Thankfully every now and then we find something amazingly delicious that we can eat. 


My godsend of a husband has been a trooper with all of these eating issues (I mean, it helps that he's lost 25+ pounds). As a family, we have a little bit of a healthy obsession with breakfast so we're always looking for gluten-, dairy-, sugar-free substitutes to our regular faves. To be honest, most of the time substitutes are an utter disappointment (hello, gluten free monkey bread) so when he found this recipe for waffles I had no real hopes of tasting anything fluffy, sweet, and bready. Well, I have to say that I was pleasantly surprised with it. They are amazing and make an appearance in our home like fifteen times a week. I wish I was joking. We've introduced them to our sloppy joes and baked fried chicken. 

Still, in my book, the best way to eat them is still with a little bit of butter and maple syrup.

Seriously. Yum. I'm hungry.



  • Blender Oatmeal Waffles
  • 1-3/4 cups almond milk
  • 3 eggs
  • 2 tbs oil (olive oil preferred)
  • 1 tsp vanilla extract
  • 2 cups gluten free rolled oats, uncooked
  • 2 tbsp honey, agave, maple syrup, or omit
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
Place the first five ingredients in a blender on high speed for 2 minutes. Add the rest of the ingredients and mix thoroughly. Cook on waffle iron.

I add water after a few waffles to keep the consistency smooth since the oats will absorb the liquid with time. 
Of course you can make these with any oats but some brands are made in cross contaminated facilities. We buy gluten free oats from Trader Joe's for around $4 a bag.
  
This recipe makes a lot. 



That's a lot of pictures of waffles. 


3 comments:

Maria Ramsay said...

http://zenbellycatering.com/2013/08/20/ny-style-paleo-pizza-crust-yes-really/. We miss pizza a lot too, but not since we discovered this recipe. It is seriously amazing and is comparable, if not better than any regular pizza. I recommend doubling the recipe!

Christina Schergen said...

mmmmmmm. waffles. :)

No(dot dot)el said...

I hear ya about life and bloggin.. sometimes it just takes the back burner, and rightly so! But I have missed you. Crazy how a food allergy can change so much, the plus side to have your diet choose you is that whole weight loss thingy, cause I'm convinced if I suddenly had a dairy allergy I would lose 50lbs. I consume alot of cheese ;) Miss you girl. Glad to see you are eating well and feeling healthy.

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