Waffles

I made the best and worst decision last week. 

After years of desperately wanting one, I bought a waffle maker.  Previously a waffle maker was definately just an indulgence but I would always order waffles in restaurants.  A waffle maker was an appliance I didn't need nor had room in the cupboard for.  Since I have started to be gluten/wheat free my diet is so restricted, but breakfast is still my favorite and I had been wanting a waffle for months. My solution was to make my own wheat free waffles at home, and for that I'd need a waffle maker!

Best decision ever because I love waffles.

Worst decision ever because I love waffles and have made them 3 times in just over a week. Yeah, I know...it's bad!

You should make yourself some waffles too.  Here's the recipe I used from www.allrecipes.com

2 eggs
2 cups all-purpose flour (I used my favorite gluten free brand)               
1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar
4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

More Than Cereal

Lately everyone I've talked to tells me they eat cereal for breakfast.  I used to be one of those people too, but when I made the change to clean eating approximately a year and a half ago I made the change from cereal to something else.

My go to breakfast most days of the year when I am working is a protein smoothie, with the occassional "special" breakfast on Saturday or Sunday morning when I have more time in the morning to prepare something. 

During the summer I have all of the time in the world to make a yummy, healthy breakfast that will take me through my morning workout. Today I made myself a two egg spinach and cheese omelette, but I also enjoy oatmeal, pancakes, scrambled eggs and hashbrowns, and my favorite breakfast food in the whole world, eggs benedict. 

Here are some other breakfast options for you to try:
http://www.cleaneatingmag.com/Recipes/Recipe/Clean-Eggs-Benedict.aspx
http://www.cleaneatingmag.com/Recipes/Recipe/Vegetarian-Hash.aspx
http://oxygenmag.com/Nutrition/Articles/Poached-Eggs-Florentine.aspx
http://oxygenmag.com/Nutrition/Articles/Low-Sugar-Protein-Pancakes.aspx
http://oxygenmag.com/Nutrition/Articles/Mexican-Breakfast-Wrap.aspx

You've heard this before, "Breakfast is the most important meal of the day."  A cup of coffee or juice does not a breakfast make.  When you skip breakfast you most likely aren't making up the missed nutrients and vitamins you need in a day that you could get in your breakfast foods, you are probably hungrier later in the day and overeat, or choose unhealthy options for your snacks, and you most likely feel sluggish until you do eat a healthy meal.  I know that when I did eat a bowl of cereal for breakfast I was starving by the time I could eat again, usually during Recess at 10:30.  I always, always, always eat a healthy snack between breakfast and lunch, not because I'm starving, but because I try to eat smaller meals throughout the day and I feel better doing so.

Besides cereal not filling your belly up (unless you eat more than a serving--check out what the serving size on your favorite cereal is.  Usually a serving is 3/4 to 1 cup of cereal, and do you really measure that out?), most kinds are full of sugar--even the "healthy" kinds.  I was shocked once I started reading food labels, and cereal just doesn't make the cut in clean eating most of the time (there are exceptions if you do your research). 

One of my weightloss tips to people who ask is, "Eat a clean breakfast." Eat cereal if you must, because at least you are eating breakfast, but try some other options and see how you feel.  The options for a clean breakfast are endless, but if all else fails whip out your blender and make a smoothie.  They are quick to make, require a few delicious and simple ingredients, and you can drink them on the way out the door. 

Breakfast foods are my favorite and I have been known to make them for supper too!  What is your favorite breakfast food?

So Not a Beach Day

Good morning! I woke up at 7:30 this morning to get things started since my mom and dad were coming over at 9 for breakfast and I had beach plans at 11.  Looking out the window I realized that my beach date would probably be cancelled due to the cold, overcast, windy day, but I had hopes that it would change by then. 

Normally we would all go out for breakfast on Saturday morning, but since no one had to work today (Mom is on holidays, Dad is retired, and my husband gets Fridays off all summer) I decided to cook for us.  My breakfast menu included bacon, scrambled eggs, homemade hashbrowns, strawberries, and oatmeal blueberry pancakes. Sounds good right?  I LOVE breakfast! 

I decided to make oatmeal pancakes because a) I just found those wheat free oats and want to eat them everyday b) pancakes and syrup are delicious c) I like to try new recipes.

Blueberry Oatmeal Pancakes

Yields 8-10

Ingredients:

• 1 cup oats
• 1 cup buttermilk
• 1/2 cup whole wheat pastry flour *I used a gluten free flour
• 1 Tbsp brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 1 egg, beaten
• 1 tsp vanilla
• 2 Tbsp oil or melted butter
• 1/2 cup fresh or frozen blueberries

Directions:

1. Mix the oats and buttermilk in a bowl. Cover the bowl with plastic wrap and refrigerate 30 minutes, or, ideally, overnight. *I used quick oats and only refrigerated for 45 minutes
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add the beaten egg, vanilla, and oil/butter to the oat and buttermilk mixture and stir together.
4. Add the oat mixture to the flour mixture, and stir to blend. Gently fold in the blueberries.
5. Heat a large skillet over medium heat and brush or spray with oil/butter. *Tip: To make sure it’s hot enough, wet your fingers under the faucet and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready.
6. Scoop the batter, 1/4 – 1/3 cup at a time onto the pan. *I use an ice cream scoop
7. When the bottoms are browned and the top is set around the edges, flip the pancakes. Cook until the second side has browned.
8. Re-spray/grease the skillet if needed, and repeat with the remaining batter. If the pancakes begin to brown too quickly, lower the heat just a bit.
9. Serve hot with maple syrup and butter

These pancakes were delicious and unfortunately there were none leftover so I will have to make more tomorrow! 

P.S. The weather did not improve.

Morning Oatmeal

Today was a windy, cool, overcast day and I woke up looking for comfort. 

My husband was working, my dog isn't allowed on the bed....what was I to do?

I turned to food of course.  Oatmeal!

It has been awhile since I've eaten grains of any kind, but I decided I was going to try to add some back into my diet.  I found some wheat free oats at our local bulk foods store.

I topped my oatmeal with brown sugar and skim milk today, but next time might try blueberries and maple syrup. It was a perfect warm breakfast on a cool day!

Also available are Steel Cut Oats, Oatmeal Cookie mix, Rolled Flake Oats, and some Chocolate Oat mix (I didn't pay much attention because of the chocolate), all wheat free.

Coming up on the blog tomorrow...gluten free lemon bundt cake!  It is baking right now and smells soooooooooooooo good!