Day one of five of the northeast heat-wave was the three H’s: hot, hazy and humid!
…but perfect weather for waffles! Dare I say it was actually a little chilly when I walked into the kitchen? Hence the hot coffee.
I am going to post my final, officialized waffle “recipe” now – so I don’t have to post it every single day and can link back, m’kay? We’ll call it the clean slate recipe – free for you to add anything you wish!
- 1/4 c. oats – old fashioned or quick work!
- 1/2 c. puffed grain cereal – I’ve been using Kashi 7 Whole Grains Puffed Cereal, but think they’re even better with puffed millet.
- 1 T. wheat bran
- 1 T. (heaping) flour – I usually use WW, Spelt also works
- 1 T. wheat germ
- optional: 1/2 – 1 T. oat bran/kamut flakes/more wheat bran/chia seeds
- baking powder
- opt: cinnamon or other spices, dried fruit (ideally – dates or figs!), nuts
- 1 flax egg (1 T. milled flax + 3 T. water, stirred and allowed to sit while you mix your dry ingreds together)
- 1 T. applesauce
- 1 1/2 T. greek yogurt
- 1/4 c. almond milk
- opt: extracts, chopped fresh fruit, sweetener
I haven’t been adding any sweetener lately – instead just add some maple or agave to the fruit mix and let everything get a little soggy for a few minutes before diving in 😀 Whoops – is that weird?
This morning’s toppings involved a whole peeled chopped peach, chopped dates, and half a sliced banana microwaved for a minute with a splash of maple syrup. I also spread each waffle with earth balance and ginger preserves, drizzled (well, as much as one can drizzle) with some white chocolate coconut peanut butter, and threw on some honey roasted peanuts.
Oh, waffles…you make my heart skip a beat.
Ooops – was that weird, too? Eh – what can I say?!
I wasted no time this morning – my mom and I were tacked up and hitting the trails by 7:45! Granted, it took some encouraging to get my mom to want to go (which was odd) but we had a nice time. I had to tell her she was no fun anymore, that got her up out of her chair 😉 Funny how it used to be the opposite. Well, earlier this year, at least. I’m glad she kept encouraging me to ride again.
Anyways – I wanted to go so early so that we could get a nice trail ride in on her guys (they are getting quite large and need to see some hills!) and still beat the heat with Teddie. We arrived back right around 8:45, so after taking care of Jiggy and sandwiching some Teddie (hehe) between the rest of my banana from breakfast – I was on my merry way!
And my sister came out with me again! She is leaving tomorrow and wanted to tag along for one last peek at the cutie pants himself. I figured I might as well just deal with my too-big boots to get some presentable photos 😉 And I rode him in my dressage saddle today, too! I figured since he’s been ridden western and I have a pretty light seat anyways, he would be okay with it. And he was. I forgot how much easier it is to ride dressage in a dressage saddle. I realize that is obvious, but it’s easy to forget when you’re riding in a close contact saddle all the time.
Anyways! That’s all for today, I have a bunch more for tomorrow 🙂 He was great, though. It was the first time I didn’t bother to lunge him beforehand, and A actually showed up in the middle of our ride to unload grain, which involved backing right up to the aisles and of course all the grain-like sounds. Didn’t phase him one bit, though I will say I was expecting a little jump or two! He can be sort of a wimp.
Part one was a mix of the rest of the dressing from yesterday’s salad with some partially-mashed chickpeas and red pepper. Spread onto some toasted bread with local pepper chevre and local buttercrisp. This was a fab combo.
I was full for the time being after that, but knew it wouldn’t be long before I wanted some fruit and something else. Until then, I made an iced coffee and dawdled around.
Did I mention today was hazy, hot, and humid? Yeah, I thought so. It was basically one of those days where just standing outdoors caused you to sweat.
Uh, no thanks . I am not one for heat, so I admit it – I spent all afternoon indoors, cool and hydrated.
My mom took my sister grocery shopping, and picked up some goodies (fruit and veg!) for us, too. When they got back a short while later, I dug into some cottage cheese, cherries, chopped plum, cinnamon, and agave alongside a portion of a banana quinoa bar. These bars are getting better every day, oddly enough.
And a short while after that, some more of the bar with some more cherries, puffins, kashi puffed grains, honey roasted peanuts, almond milk, and sunflower seed butter. This is one of my favorite snacks ever, I just usually have it “after hours.”
I was planning on a simple salad for dinner – throw together some lettuce, other veg, chickpeas, feta, and pasta sauce – but of course I started getting antsy as the afternoon wore on, which resulted in something a little more complex.
I started by making a cherry balsamic sauce by simmering chopped cherries in water, and then adding in some agave, balsamic vinegar, garlic salt, pepper, sage, and basil. I would have blended it but I didn’t feel like dirtying the blender and wasn’t sure how it would work! So, instead I just mashed the cherries a bit. Oh well!
- 1/4 c. bulgur wheat (dry measure)
- 1/2 c. chickpeas
- 1 t. pepper chevre
- 2 T. greek yogurt
- 2 basil leaves
- cherry sauce
- chopped snap peas
- salt and pepper, to taste
Cook the bulgur, and when it’s cooled add in remaining ingredients. Stir, chill, and serve!
I probably used about 2 heaping tablespoons of the cherry sauce?
I started to add in more veggies like red pepper, too – but then stopped because I was planning on having it on top of a salad, anyways. It would be great as a sandwich filling too, though – and then red pepper would be ideal 🙂
Wrapped up the night with some yoga, and that’s all she wrote!
(well, I guess my night’s not really wrapped up since it’s only 7:00 – but you know what I mean 😉 )