Happy Waffle Wednesday!!
Like how I make the Waffle Wednesday font match the colour of the waffle toppings? Yeah, I like to make my blog look professional like that ;)
This week’s topping comes to us from a box of local strawberries I bought for a dollar because they were on their way out.
They barely had a day left and I didn’t feel like doing anything fancy with them. So I chopped up the good ones and mixed them into plain yogurt. After a day of sitting in the container I had naturally sweetened strawberry yogurt with huge chunks of berries! I loved this, will definitely not scoff at a box of overripe berries again.
For the waffle, I mixed up my usual protein waffle batter as of late. Except this time I doubled it to get two giant waffles from the belgian press.
- 1/2 cup unflavoured soy protein powder
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- even more cinnamon
- 2 packets stevia
- 2 tsp vanilla extract
- 1/2 cup egg whites
- 1 cup almond milk
I sprinkled flaked coconut and mini chocolate chips on top for good luck. The chocolate chips totally made the waffle. Amazing what a little chocolate can do!
I actually ate the above waffle on Tuesday. After working for 15 hours on Monday, I thankfully didn’t have any clients until 6pm on Tuesday. Which meant I stayed in my jammies until 4pm. However, I still have my Wednesday morning client, which means I’m up before dawn at this time every week now. Thinking ahead on Tuesday, I popped the second waffle in the freezer for an early morning treat.
I woke up a little earlier this morning so I could eat the waffle at home and not on the streetcar. Had just enough time to pop it in the toaster oven, fry up a couple eggs, and guzzle back a mug of coffee.
Runny egg yolks combined with sugar-free syrup made for an awesome waffle topper. My oh my. Not to mention, all the fat and protein adequately silenced my morning hunger beast!
Fret not though. I am getting my carbs in as well.
I was been craving a grilled cheese like woah. I usually don’t get intense food cravings, but the thought of greasy melty cheese between two pieces of hot crispy carbs had been floating in my mind for days. On Tuesday, I finally succumbed with a couple pieces of my homemade Irish brown soda bread and old cheddar cheese.
To really kick this craving, I did nothing at all to healthify it. Used real butter with thick slices of both bread and cheese. Hit. The. Spot. Kept me satisfied for 5 hours.
Polished it off with a local McIntosh apple.
McIntosh isn’t my favourite snacking apple. But they’re pretty darn good (and HUGE) when local and in season.
That’s right my friends. It’s my favourite time of year. Apple season!!
My afternoon off on Tuesday also provided ample time to try out a new recipe:
This is a vegan sloppy joe recipe using lentils instead of meat. I got it here from the Post Punk Kitchen (my favourite vegan site!) but it actually comes from the book Veganomicon.
Instead of eating it sloppy joe style on a bun, I ate it on my favourite form of carbohydrate: pita bread.
The reviews of the recipe said it was a little spicy, so instead of 1 tbsp of chili powder I used 2 tsp chili powder + 1 tsp cumin. But I found it more sweet from the maple syrup! Decent recipe though. Super filling from the lentils.
As a random side note, my muscles are adjusting nicely to my new weightlifting split. Except one thing: my hands are killing me! Apparently my grip strength hasn’t increased with the rest of my strength. Even though my back can pull around heavy dumbbells, my hands are buckling under the weight! It hurts to even hold a pen :( Le sigh. Am doing lots of stretches and hope they will toughen up.
Now I’m off to bed. Away working from 6am to 10 pm again tomorrow! Gah!
**Thursday is your last day to vote for The Next Food Blog Star on Foodbuzz. Click here to read and vote for my submission if you haven’t gotten around to it yet. Thank you!!**
Question of the Day: Let’s talk carbs. What’s your favourite kind of carbohydrate? Mine are apples and pita bread, obviously ;)
What, you don’t get irrationally excited for hump day too? ;)
We all know that around these parts, it’s not just any old boring weekday. It’s…
I have two days worth of waffles for you today. First up is a batch of whole wheat protein waffles (recipe below) I made Saturday morning. This batch was particularly special as it came after my first outdoor run since my visit to Chicago a month ago. A nice and easy 40 minute jog along Lake Ontario. The weather was perfection and it was nice to work up a sweat in the fresh air again!
Saturday was all about the dipping sauce – strawberry yogurt + sugar-free syrup + almond butter. Whisked together for a sweet and nutty topper. It was spectacular and perfectly filled that post-run belly.
I’ve got a new 6am client on Wednesdays which throws a bit of a wrench into my Wednesday waffling. However, both my morning clients cancelled today, which left me in my flannels until noon.
Whipped up a batch of those whole wheat protein waffles with another stellar dipping sauce.
Today’s was 1/4 cup unsweetened apple sauce, 1/4 cup sugar-free table syrup, 1 tbsp almond butter, pinch ground ginger, handful ground cinnamon. Mmmm… very fall-like. Will be even better when apples are in season and I can make my own apple sauce.
Whole Wheat Protein Waffles
Makes one serving – 2 small waffles or one big one.
- 1/4 cup unflavoured soy protein powder
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1-2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup egg whites
- 1/2 cup almond milk (less if using real milk)
Can also be used for pancakes, or what I like to refer to as “flat waffles.”
Of course, what’s breakfast without dessert??
Tim Tam + Coffee. No Tim Tam Slam happening here. This was my last one and I wanted to savour it. Thankfully, I’ve discovered that you can buy the regular and caramel varieties of Tim Tams at Loblaws in Toronto :)
I spent my unexpected morning off doing some much needed blog updates.
To the Ways To Move page:
To the Things To Eat page:
Clickclickaway! Feels good to finally get some new stuff up there.
And with that my friends, this girl is going to bed to study for her Nutrition & Wellness course. I am learning so much already. Expect a post on it very soon ;)
Question of the Day: What is your favourite fast and healthy breakfast? With my new slew of early morning clients, I’ve taken to preparing breakfast the night before and eating it on the streetcar. Usually a mix of yogurt/cottage cheese, fruit, oats and nut butter. Although, I’ve got a leftover waffle sitting in the fridge right now all ready for reheating bright and early tomorrow ;)
Happy Waffle Wednesday friends!!
This Wednesday we’re celebrating a little differently. You see, I have been busy pulling 12-hour days this week, thus no waffles were actually consumed on my part today. Instead I ate boiled eggs on the streetcar at 6am. For that, I sincerely apologize for the stink to my fellow streetcar passengers.
Instead I’ve enlisted the help of my fellow blogger friends who love and celebrate waffles just as much as I. Here are some of their favourites!
- 1 cup old fashioned oats
- 1 cup fat free cottage cheese
- 1 cup egg whites (equivalent to 6 egg whites)
- 1 scoop vanilla protein powder (one that is around 25g per scoop)
- 1 TB vanilla extract
- whole BUNCH of cinnamon
- sweetener of choice (optional, i don’t use this)
- blend all ingredients together in a blender or magic bullet
- cook on waffle iron or in griddle for pancakes as you would any other waffle or pancake
- top with whatever you’d like, i use PB2 or almond butter, but these are also very good plain.
“my favorite freezer waffle brand: nature’s path waffles with flax”
“my favorite topping: mighty maple peanut butter or log cabin sugar free syrup”
“Blueberry waffles topped with tahini and a side of soy natural yogurt. I chose it because I love blueberries in hot food, and love love love tahini on anything”
“This waffle recipe make the perfect summer breakfast or dessert as it involves fresh strawberries and ice-cream. It’s also fairly low in calories in you’re looking for a lighter version of strawberry shortcake.”
“Another waffle recipe involving ice-cream…seems I like to combine the two. Who doesn’t love Blizzards? Who doesn’t love waffles? Why not HEABify and put them together in one bowl?”
“Waffle-witches are one of the best inventions ever. Just layer a cooked egg (or egg whites) with your choice of meat, guacamole, salsa, ketchup, hummus, veggies, and maybe even some cream cheese! Using a sweeter waffle (think Nature’s Path maple flavor) gives it a sweet/savory combo that’s delicious!”
“I jumped on Susan’s Waffle Wednesday bandwagon the second I heard about it and ever since, Wednesday mornings are highly anticipated in this household! My husband even has a reoccurring alarm on his phone to make waffle batter on Tuesday nights! We’ve tried all sorts of concoctions for toppings and while deciding on a favorite was a challenge, there was an obvious lead.”
Whole Wheat Protein Waffles
- 1 c. whole wheat flour
- 1 scoop of protein powder – I use Jay Robb’s Brown Rice Protein Powder in vanilla
- 1 t. sea salt
- 1 t. baking soda
- 1 large egg
- 1 c. + 2 T. milk
- 2 T. stevia for baking (or whatever sweetener you prefer)
- 2 T. flaxmeal
- 1 t. vanilla
Waffle: Heat your waffle iron. In the mean time, in a medium sized bowl, whisk together the first four ingredients. In a second bowl, whisk together the remaining ingredients. Combine the wet ingredients with the dry ingredients until just combined. Do not over mix. Spray the waffle iron with a nonstick spray (I use coconut oil) and pour half of the batter into the iron. Use a spatula to smooth, if needed. Cook per your waffle iron directions.
When done, you’ll have a golden brown, crispy on the outside, chewy on the inside waffle!
Topping: Combine 1.5 T. almond butter with 1 T. maple syrup and 3 T. plain Greek yogurt. Stir until well combined, and top the waffle with the mixture. This is divine.
“I love eating ww protein waffles at breakfast because they’re clearly delicious, but also filling!”
“I am sharing my protein waffles. I love these because they are easy, have lots of protein, and cooking the batter in the waffle iron makes it seem like a lot (which the bulk eater in me loves). Blueberry topping is one of my favorites.”
1/3 cup rolled oats
1/3 cup cottage cheese
1/4 tsp baking powder
1/2 tsp cinnamon
Blend with immersion blender or regular blender and cook in the waffle iron!
Thankyou thankyou to the bloggers who contributed to this week’s post!! I know my waffle obsession infatuation enthusiasm may seem odd at times. But I like to think it represents that you can indulge in your favourite foods while keeping it healthy and nutritious. The above recipes and combinations are a perfect example of keeping that healthy balance!
Do you have a waffle story/photo/recipe/combo to share?? Send it to firstname.lastname@example.org and you can be featured in a future Waffle Wednesday post! What a perfect way to perk up that mid-week slump. Happy waffling! :)