uhhh, I think I’m about ready to start bouncing off of the walls. I feel like I’ve been glued to this chair doing school-work all day! I know that’s not entirely true, but I’ve at least been inside for far too long.
This is what rainy days do to me.
It was supposed to be a “training day” for Teddie – I was going to have A ride him – but I decided not to because it was raining buckets and he would have been soaked to his skin because he’d rather stand in the rain than go in his hut.
I guess it worked out, though – since I didn’t get a chance to do any school work on Tuesday, I made up for it today. Big time.
I did still get to spend some quality time with this spaghetti squash, though. It’s playing the role of a medicine ball lately. I figure it’s still got a pretty long ways to go until it’s ripe and ready to eat, so maybe by the time it’s ready I’ll have a real medicine ball.
With the strawberry coconut kefir I’ve found, my breakfasts have taken on a “new flavor,” if you will. Not everything goes with strawberries, you know! But you know what does? Bananas. I’ve been making these banana oat bran waffles for the past couple of days now (that are waffle days, anyway) and am seriously in love. It’s like gingerbread waffles are but a … I don’t know how the saying goes. But it’s as if they were never an obsession.
I sort of “forgot” about oat bran for a while there, but I really do love it, especially in baked goods. It’s alittle too mushy for my liking to eat alone, but in a muffin or a waffle? Oh, the texture is just fabulous! And not only that, but the health benefits are something to gloat about, too.
Proven Health Benefits for the whole Body:-
- Smoothes blood glucose fluctuations.
- Lowers cholesteral, especially “bad” (LDL) cholestral.
- Aids dieting
- Aids diabetics
- Aids Renal patients
- Provides slow release energy for endurance athletes and those who fast.
Between the generous amount of vanilla extract, oat bran and sliced banana inside these waffles, you have a wonderful, fragrant waffle to sop up the strawberry-peanut icing. Or strawberry-coconut, it’s amazing either way.
Banana Oat Bran Waffles
- 1/4 c. oat bran
- 1/8 c. WW flour
- 3/4 c. puffed millet
- 1 T. wheat bran
- 1 T. wheat germ
- baking powder
Combine these in a small bowl, and set aside.
- 1 flax egg [1 T. milled flax + 3 T. warm water]
- 1/4 c. plain greek yogurt
- 1 1/2 t. vanilla
- 1/4 t. almond milk
Add these wet ingredients to the dry.
Thinly slice in half of a large, ripe banana and gently incorporate into the batter.
Generously spray the top and bottom of a waffle iron. Spoon half the batter in at a time, and cook as your waffle maker tells you!
- 1/4 c. strawberry coconut milk kefir
- 1 t. chia seeds
- 1 T. peanut flour
When the waffles are done, pour over the “icing,” and voila!
And this morning, I used peanut flour in place of whole wheat flour, and nixed the vanilla. I couldn’t taste much of a difference, to be honest.
And by the way, what’s up with all the peanuts?!
Okay, okay – so it’s mostly because a while ago, I got it in my head that I was going to make my own peanut butter. This was waaay back when I had a less-than-powerful blender. Asking this blender/processor to make butter out of peanuts would have been like asking Teddie to make me breakfast.
It just wasn’t happening.
And I still have a lot of peanuts, which has recently made me feel like I need to finally use them. But, they’re still waiting for me to make peanut butter. I since have a better blender, and while I was thinking about this this afternoon, I decided to try it.
I’ve always held true to my belief that there should be a figgy peanut butter in the market. I mean, figs and peanut butter is the perfect marriage, so why not just make peanut butter with figs in it?
After a couple minutes of blend, blend, blending, I’d stopped only to realize I’d essentially made a really messy Larabar. I was starting to feel like a bit of a failure, but I added a bit of peanut oil and marched (er, blended) on.
I made peanut butter.
I made figgy peanut butter.
I took peanuts. And made them into butter.
Yep, this fits the definition.
Figgy Peanut Butter
- 1 c. “peanut butter stock” peanuts
- 1/4 c. honey roasted peanuts
- 4-5 large dried Turkish figs, roughly chopped
- 1-2 t. peanut oil
Add all to your processor, and blend for…a while. There will be a magical point in time where the consistency suddenly changes from Larabar-esque to peanut butter. You will feel like a proud new mother would when you see this happen – it is magical.
Next time, though – I’d very finely chop up a few more figs to stir in at the end, to give it a bit more figgy deliciousness and texture variation.
And you know what? I think peanuts are sort of overlooked in the blog world. All over, you see bloggers snacking on almonds, or cashews, or pistachios. Adding them to bars, on top of oats, on top of dinners. But why never handfuls of peanuts? Maybe it’s because they’re not expensive enough, and won’t actually break the bank. But really – peanuts are great! I remember learning about them in a plants and people class – and learnt that they’re not actually a nut but rather a legume like peas, lentils, and chickpeas. What fascinated me most was the fact that they grow as a normal plant, but since they get too heavy, they have to burrow underground which is where the peanut fully grows. They’re also:
- a great source of monunsaturated fat – the heart health fat!
- they contain oleic acid, which is the same healthy fat as is in olive oil
- they rival fresh fruit when it comes to antioxidant levels
I also made a pretty fabulous dinner, if I do say so myself. Admittedly, I sort of wanted to push those ideas aside and eat a peanut butter and banana sandwich, but it was already made and I was equally as excited for that dinner than I was of making my own peanut butter.
Have you discovered something you can make yourself that you’d sort of resigned yourself to simply not being able to?