Monday, January 31, 2011

Vegan Coffee Fudge Brownies

As promised, here is my sweet-sugary dish. It is a better alternative to the norm, but definitely in moderation!  Enjoy:

¾ cup whole wheat pastry flour
¾ cup brown rice flour
½ cup unsweetened cocoa powder
3-4 tbsp ground flax
1 tsp cinnamon
1 tsp baking powder
1 ¼ tsp baking soda
1 tsp sea salt
1 ½ cups turbinado/organic evaporated cane sugar
¾ cup coconut milk (I have used almond milk too)
¾ cup leftover organic decaf coffee
½ canola oil
¼ cup vegan chocolate chips

1 cup vegan chocolate chips
1/4 cup vegan butter (Earth Balance is what I use)

Preheat your oven to 325 degrees and grease a 7 x 11 or a 9 x 13 pan (I like them a little thicker so I use the 7 x 11.  If you use the 9 x 13, then use about ½ cup more of choco chips and ¼ cup more of vegan butter in your icing).

Sift your dry ingredients in a large bowl.  In a separate bowl, mix your wet and stir well.  Pour wet into the dry and mix until even.  Pour into your baking dish and bake for about 25-30 minutes (depending on the size of your pan). 

Once semi-cooled (about 25 minutes or so), make the icing.  Put the choco chips and butter in a microwave safe bowl (I like to use a large measuring cup) and heat for about 20-30 second increments in the microwave until melted and “tar-like”.  Pour onto brownies and spread the icing… then put in the fridge.  Serve whenever!

I have spoken about The Kind Life before—maybe back in one of my 2009 posts.  I LOVE this book.  This recipe above is from it—with a few little tweaks of course!  Now, cinnamon is one of my favorite spices!  It helps you metabolize sugar, prevent inflammation,  and…well,  the list goes on… Like flax, I like to toss a pinch or two in my recipes for that added benefit.

The "Food Snob" breaks and a little TMI

I have such good intentions to come on here every time I have these amazing thoughts/recipes that come to mind, but it is so hard with 5 month old twins, a toddler who has become very independent (yet dependent… he can’t decide :)), and a husband who is so busy with work—even on weekends he must catch up… so if you think of us, pray for a little order, patience, and sanity in our house!

I have had a few people FB me about certain things… thank you!  Your support and trust in me is such a compliment.   With the stigma of an unsettled housewife—what a sense of encouragement it is to have people seek advice in an area I have such a passion about!  I am not really “unsettled”, but there are days when my husband and son do not like my food—LOL!   My son was born eating my food so it is easier for him to catch on, but he is going through a stage where he doesn’t want to eat and would rather play, color, test limits… etc.  My husband grew up eating “mock chicken” and white bread… so he has had a long road and I have to remember that!  His mother tried with him too, but he was born with junk food blood! :) Though, I must add how proud I am of him—when he does slip up and eat something he shouldn’t, he comes to the conclusion on his own how gross the food item is and is shocked by how he used to eat certain things like that.    Anyhow, back to my point…. I would like to clarify that I am not an expert in the area of health foods and whole food living, so any advice and/or suggestions you get from my blog or in FB message, please know that I am on this same journey as you!  I may have had an earlier start back in 2000—but with this new trend to get America on track with unprocessed, good food—information is readily available everywhere.  I have a few books I will post soon that I have had on this journey that have been helpful.

Another thing, my husband likes to remind me to make sure I do not come off as a food snob… and I admit, sometimes I can feel that and emit that (I’m sorry).  I prayed this morning that the LORD would humble me in that area!  I may blog about how sugar is horrible for you—it is, but I do have slip ups… oh, how dangerous it is for me!  I really hadn’t had much sugar in years and after having been pregnant and now with kids… I have this sweets-sugar thing I cannot break.  My husband already has this love affair with sweets, so it is so easy for me to slip up when he is indulging!  After I had the twins, I decided “no sweets” and at Halloween this past fall, we had a little party—Jord took Brinley trick-or-treating to a few houses on our street.  We were just going to give away the candy Brinley received to Jord's staff, but Jord decided to indulge in a few pieces of candy.  I saw what he was eating and looked in the bag to see what else was in there.  I have this major love for peanut butter (I don’t think you understand how much :)) and in my earlier days a Reese’s’ Peanut Buttercup or Butterfinger were my refuge…ha-ha… well those were in there.  I proceeded to eat all of those and then some more… I felt so disgusting—with a sugar high, headache—the ingredients were awful with color dyes and modified cornstarch…etc.  What was I thinking?   You know what… I preceded that habit up until Christmas, but instead of getting those chocolates, I would buy organic chocolates to meet that craving… and you know what has resulted?  (First of all organic chocolates do have sugar, maybe unrefined evaporated cane sugar, but in the amounts I was eating… not good! ) My immune system was shocked and I got a horrible cold that turned into a sinus infection, laryngitis, bronchitis…etc –this all lasted over 3 weeks!  I haven’t had a cold in 2-3 years and even then they lasted no more than 3-4 days.  I finally begged the LORD for self-control and thanked HIM for a wake-up call.  My husband was even surprised by my hypocrisy and was actually telling me those nights I would overindulge, to “take it easy” (and I would hate him for it!).  Well, with the LORD’s strength, I have been able to get out of it for now. 

Now, I am not saying having a treat here and there should be forbidden, but when you do, my advice to you (and myself): plan those splurges and know when to say “no.”  I know emotional issues can sometimes come into play—which for me I am sure it had to do with postpartum blues, bad self-esteem… (just trying to be honest), so if that is the case and it is mild, pray your heart out and talk about it with a trusted friend.  Oh, how helpful that was for me… but if it is severe, of course, I encourage you to seek a mental health professional/nutritionist…

Anyhow, with all that said… and “too much information”… I hope you don’t feel awkward, but feel like we can relate!  No one said I am perfect and I certainly don’t feel that way, but I do hope you like what I aim to do for my health, my family’s and friend’s health (and you!).  Just to be ironic :), I will be posting a yummy dessert I took to a friend's house for dinner this weekend (I was good and did not have any since I am in the "practice" of working on self-control).

Thursday, January 27, 2011

"Top 30 Foods" for shopping and what the Davies eat...

Since I have been faithfully blogging this past week, I have had a few people contact me via Facebook to see what we buy or eat around the Davies' household (by the way, thank you for reading and taking interest).   I like to go to Whole Foods every other month, if not every month, to do one big grocery shop for some kitchen staples—especially in the winter.  Recently, I was out there and they have this new “Eat Right America Campaign” going on—which is so awesome!  Their website is:  Anyhow, they have a list of "Top 30 Foods" with an “ANDI” score that are considered to be the healthiest and satiety eats (check their site for more details on ANDI). 

So, this list below is from their site and I encourage you, as well, to take it with you when you shop for food basics!  Even more so, I encourage you to sign up for their 28 day plan to “eat right”—it is FREE and they provide GREAT recipes!   I have bolded a few food items below that are my absolute favorite!
Collard Greens, Mustard Greens, Turnip Greens
Bok Choy
Broccoli Rabe
Chinese or Napa Cabbage
Brussels Sprouts (can’t get enough of these!)
Swiss Chard
Romaine Lettuce
Red Pepper
Carrot Juice
Tomatoes and Tomato Products
Pomegranate Juice
Beans (all varieties) (especially lentils and black beans)
Seeds: Flaxseed, Sunflower, Sesame
Pistachio Nuts
Walnuts (I love unsalted peanuts and raw almonds too!)

"Your Action Plan: Take this Top 30 Foods list next time you go shopping and consciously buy and try these foods."

Now as for what we eat around here… we are mostly vegetarians.  My husband will eat meat outside of the home, but will avoid beef… same goes for Brinley, and well, the twins just stick to breastfed milk :).  I avoid meat altogether but will splurge on holidays and only on free-range, organic meats.  I will have non-fat organic milk in my coffee and will eat eggs on occasion… but for everything else, like smoothies, oatmeal, soups, baking… etc… we drink Almond/Rice/Coconut milks.  I also avoid wheat since I have IBS issues with that (TMI, I know), but everyone else in the family eats it.

Anyhow, for every meal, we will eat a fruit or vegetable, 100% whole grain, protein (beans and such), and lots of herbs/spices… any kind of seasonings, really.  Basically, we try to eat at minimum 8 servings of produce a day and balance out everything else.  We also like to incorporate healthy fats into most meals.  Our meal plans were very much inspired by Cynthia Sass (a writer/nutritionist).  Our “sugars” are very limited—I try to bake with mostly brown rice syrup, raw honey, and sometimes, organic sugars like turbinado…etc (I would leave these out, but I must compromise with my family:).

I hope that this helps!

Wednesday, January 26, 2011

Bread Machine Buttery Rolls (oh so easy!)

Now I can’t take credit for the below recipe-as most on this blog.  The concept here it to take what has been created and re-vamp it for health, for fun… just for the love of cooking in general.  The below recipe is from “Money Saving Mom” (MSM)-a blog I follow.  There recipe can be found at this link:

I am going to say that I am pretty proud of how this turned out.  I do have a wheat intolerance so I just took a pinch of a bite, but when I see my husband and son devour them… it gives me a happy feeling (and slight jealousy).  These rolls, of course, are a treat due to the higher sweetener and fat content… but at least there are no preservatives, dyes, and any other chemical that should just not be in food.  I encourage you to try this recipe if you have a bread-maker.  The one thing I forgot to add was a ¼ cup of ground flax (go figure)-though I am sure it isn’t lacking in any other food that I make!

Bread Machine Buttery Rolls
1 cup warm milk (70-80 degrees)
½ cup vegan butter, melted (Soy-free Earth Balance)
¼ cup turbinado sugar
¼ cup raw honey
2 eggs
1 teaspoon salt
4 cups flour (half whole-wheat and half masa flour)
2 1/4 teaspoon active dry yeast

Add ingredients in the order list to your bread machine. Run on dough cycle. When dough is complete, divide into 20-24 portions and shape into balls.  Place on a greased baking sheet. Cover and let rise for 15 minutes. Bake at 375 degrees for 13-16 minutes until golden brown.  Yields about 20-24 rolls-give or take.

Per MSM’s advice, I added a little more “sweet” to the recipe by adding ¼ cup of raw honey.  MSM mentioned that warm honey/butter would be nice on them.  I opted not to do this.  Once they cool and you put them in an airtight container, they will become moist.  My husband added his own butter and homemade strawberry jam to his.  My son just liked it plain.

Also, I had them divided onto 2 baking pans: a jellyroll pan and a pizza stone.  The jellyroll rolls got a little darker on the bottom—not burned, but almost.  The pizza stone rolls turned out just right.  So if you are using regular pans, I would cook these at either 350 degrees or for about 2-3 minutes less.  Enjoy!

Tuesday, January 25, 2011

Blanched Roasted Spanish Peanuts

I have been on the hunt for just plain, unsalted peanuts that aren't too expensive.  I love to have a couple tablespoons in my yogurt with berries--I love the added crunch, or even in oats.  I love this little local shop in our town called, "Anderson's Market"--they sell a lot of bulk items like steel cut oats...etc, and have great prices.  While I was stocking up on a few basics, I noticed that they had raw Spanish Peanuts for a very, very small price.  The clerk was apologetic that they were out of their salted and/or their roasted versions... but I reassured her that I loved the price and I would just do it myself!

So the Spanish Peanuts had their little flaky skins.  I tried one--raw peanuts aren't that great. :)  So, today, my 5 month twins took naps (at the same time for the first time) and my toddler took one at the same time--I took a chance at getting some things done.  While doing dishes, starting laundry--I remembered that I wanted to try my Spanish Peanut Roast.

Here is the recipe:
1 lb raw Spanish Peanuts
3-4 cups of water
sea salt (optional)

Preheat oven to 350. Put the peanuts in a large bowl.  Bring water to boil (I used a teakettle).  Pour the boiling water onto the peanuts and let them sit for about 3-5 minutes.  Then, take a slotted spoon (you will notice that the skins come off), and scoop them flat on top of paper towels.  Pat them down and let them dry for about 5 minutes. Place them on a jellyroll pan and make sure there is one layer. Bake for about 10 minutes, stir them, and bake for another 10-12 minutes.  Turn your oven off and let them sit in the oven for about 5 minutes.  Once cooled, add a little sea salt if you prefer and store them in an airtight container...

I love that my house spells like peanut butter right now! :)  Enjoy!

Monday, January 24, 2011

Mushroom-Carrot Soup with Brown Rice

Our dinner last night was YUMMY!  I still had leftover Homemade Baked Beans, so I used this to make bean burritos.  I took the beans and heated them with 1 tbsp of Frontier Taco Seasoning and about 1 tsp of chili powder.  I then wrapped them in 100% whole grain tortillas with one strip of cheese each.  I placed all the burritos in a 9 X13 and topped them with a mixture of fresh salsa and a tbsp of the leftover bean mixture.  I baked them for about 30 minutes at 350 and then added about ¼ cup of grated cheese over top for another 10 minutes (cheese can be overdone sometimes, so this was a perfect amount).  I served it with Whole Foods inspired dish below.  Let me just tell you… it is my new favorite soup!  We had friends over and it was nice to have leftovers reinvented into a new dish. 

In the soup, I was inspired to use carrot juice because at Kroger, the expensive Odwalla Pure Carrot Juice was on “Manager Special” for 2.99!  I mixed some of it in some fresh orange juice for Brinley for breakfast.  I still had a ton left, so I thought adding to this soup would be interesting.  It had this savory, sweetness (if that can be a concept).  I encourage you to try it.  I can’t wait to have more today!  :)

3 tbsp EVOO
3 cups of pure carrot juice, divided (if you do not have this, just use more broth)
4 cups low-sodium vegetable broth
1 ½ cups of water 
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery with leaves, chopped
1 ½ cups of fresh or frozen asparagus, chopped
2-3 garlic gloves grated
10 oz.  shitake mushrooms, chopped
1 bay leaf 
1 tsp dried oregano
¼ tsp cumin
8 Servings of cooked Brown Rice
In a large pot over medium-high heat, bring EVOO and 1/2 cup carrot juice to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups liquid, asparagus, mushrooms, herbs/spices, and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes. Remove bay leaf.  Serve over top of some cooked brown rice (or other grain like quinoa).  Serves about 8 or so.  

Saturday, January 22, 2011

Easy Chocolate Chip Oatmeal Bars

2 cups Almond Milk (or whatever you have on hand)
1 ½ cups steel cut oats 
¾ cup unsweetened applesauce (or grate about 1-2 two ripe apples)
½ cup of chocolate chips
¼ cup of raisins (optional, sub nuts, or more chocolate chips)
½ cup ground flax seeds
1 tsp of cinnamon (or to taste)
1 tsp of pure vanilla

Preheat oven at 350. Mix all ingredients in a bowl and pour into a lined a 8 or 9 inch pan with parchment paper (these are dense).  Bake for about an hour and then allow them to cool in the pan.  Once cool, cut into squares… serve alone, in a bowl with organic milk (any kind) or yogurt… I was inspired by a Whole Foods’ recipe.

This recipe is so easy!  I prepared my coffee machine to brew, whipped up the bars and threw them in the oven.  My husband, Jordan and son Brinley woke up to the smells of a yummy breakfast!  It is grainy with a hint of sweetness.  Lots of fiber, so drink water! :)

For another recipe like this that takes a little more work, check out my Baked Soaked Oatmeal Bars with Chocolate Chips.

Thursday, January 20, 2011

Homemade Baked Beans for the sick!

So my household is full of sick people… I got sick, and then one of my twins, Henry got my cold.  Then my husband got a cold sore… then my oldest, Brinley got the cold… then Smith got the cold!  We are all congested and feeling miserable.  It is so odd for us to get sick… the last time I had a cold must’ve been in 2009 or 2008!  I remember Brinley’s last cold being in the summer of 2009.  I would say it is a true testament to JuicePlus.  We had run out in early December… and on top of all the treats…etc… I think we just made our bodies more susceptible to “disease”.  So to continue my mission to boost our immunity with GOOD food, I have read (as many as you have) that fresh garlic is so good boosting your immune system, so I came up with this homemade vegetarian baked beans recipe that has enough garlic, raw honey, cayenne pepper… to name a few.  Really, this entire recipe is good for your gut and whole self! :)  Blackstrap Molasses alone is a nutrient dense sweetener!

I made curried brown rice with coconut milk and oil to accompany this dish.  Coconut Oil/Milk is known for having antibacterial properties along lauric acid to help boost your immune system.  To get our flax fix, I add about ¼ tablespoon to the rice.

Homemade Baked Beans
3 cups navy beans & pinto beans (or whatever you have on-hand), pre-cooked
¼ cup raw, local honey
1 cup vegetable broth
½ onion, diced
¼ cup tomato paste
1 tbsp balsamic vinegar
1 tbsp blackstrap molasses
1 tsp mustard powder
3 large garlic cloves, diced
Dashes of cinnamon, turmeric, cayenne pepper, and cumin

Pre-heat your 350 degrees.  In a large bowl, stir together all ingredients, mixing well to combine. Let it sit for about 5 to 10 minutes so that the flavors can infuse together.  Pour into a 9 inch pan and bake for one hour, uncovered.

I made this dish about 2 days ago.  Since then, we have been eating the leftovers over rice and/or into bean wraps with a little cheese.

*Some helpful info on coconut oil:

Saturday, January 8, 2011

Butternut Squash stretched...

Wow, I must say I am pretty proud of myself for coming on here again today!  I am a little excited about how far I made my one gigantic butternut squash stretch.  Last night I made a “shell pasta” vegetarian lasagna.  While it was baking, Brinley was playing, the twins were napping, Jord was running late from work... I looked over at that strangely shaped squash and thought... "I am going to just peel it, cut it and throw it in the fridge".  I then realized I had boiled way too many shell pasta noodles that were sitting in the colander--just leftover.  I was over at my friend Calli's that day and remembered how she was making butternut squash macaroni and cheese.  While I didn't ask how she did it, I thought to myself, I am going to take a stab it.  Now, I am going document below the recipe I came up with last night--from memory, so bear with me:

Butternut Squash Macaroni and Cheese

1 tbsp of melted vegan butter
1/2 cup cream
1/2 cup almond milk
2 tbsp of ground flax
1/4 cup ground oat flour
1/4 tsp ground thyme
1/4 tsp ground cumin
1 tsp ground mustard
1/8 - 1/4 tsp of curry powder
pinch of cayenne pepper
salt to taste

Combine the above in a pot on low to medium heat and whisk until it is a smooth creamy sauce. Add more almond milk if necessary.  

Once the sauce comes together, whisk in below ingredients:

1 - 1 1/2 cups mash cooked butternut squash (I boiled cubed pieces in a little water, drained it, and mashed it with a fork)
1 1/2 tbsp of nutritional yeast (this helps in giving it a Parmesan-y flavor while providing nutrients like vitamin B-12...etc)

In a deep round casserole dish, ladle a little of the sauce on the bottom, add cooked pasta shells (left over from my lasagna dish), add more sauce, continue the layers to the top.  Take 3-4 slices of provolone (or Swiss) cheese and lay them on top to cover the shells… once cooled I put this in my fridge for tonight's dinner. 

I preheated my oven to 350 degrees, took out the casserole from the fridge.  I had leftover bread crumbs in my freezer from some homemade bread.  I added garlic powder, salt, dried oregano, and pinches of the above mentioned spices (minus the mustard powder) to the breadcrumbs in a cup and poured on top of cheese with a drizzle of Olive Oil.  I baked it for about 30 minutes covered with the glass lid.  I then turned the oven off and took the lid off and let it sit in the oven for about 10 minutes or so to crisp up the crumbs.  I served it with some homemade bread on the side with a little spread of organic vegan butter (Earth Balance).  

Now my husband loves "Kraft" macaroni and cheese--gross, I know, but he loves it.  Lately, it hasn't tasted the way he remembers it... so I was sooo happy to hear tonight that he liked my homemade version.  He doesn't know what was in it... and that, really, the only cheese in this macaroni and cheese was on top of the casserole.  Mu-ah-ah! :) 

As a side note... I hate calling Macaroni and Cheese "mac and cheese" and I am sick of calling it "Kraft Dinner" as my Canadian husband calls it... so that is why I have taken the time to write it out: Macaroni and Cheese.

While my Macaroni and Cheese (with shell pasta) was baking.  I decided to make some butternut squash soup.  Now this too, was made up today:

Butternut Squash Curry Soup with Kale

1 tsp of Olive Oil
1/2 medium onion, chopped
1 tsp  curry powder
1 tsp chili powder
1 to 2 pinches of cayenne pepper
1 tbsp of fresh sage, finely chopped (all I had)
Salt to taste
1 1/2 cups of chopped butternut squash
1 1/2 cups of water
1 cup of coconut milk
2 handfuls of fresh kale, chopped (all I had)
2 tbsp of fresh cilantro, finely chopped (all I had)

In small soup pot, saute the oil, onion, salt, spices, and sage until the onion is a little translucent.  Throw in the chopped squash.  Add a little bit of water and use a wooden spoon to scrape the caramelized bits from the bottom of the pot (helps in making great flavor).  Then fully add the liquids, kale and cilantro.  Bring all to a boil and simmer for about 30 minutes.  I took a potato masher and mashed into the soup to help in making a creamier/chunkier texture--I didn't mash too much... just about 2 mashes and a swirl :).  Then in my bowl of soup, I added a dollop of yogurt and some freshly grated Parmesan on top.  YUMMY!  I ate this while my family had the "Butternut Squash Macaroni and Cheese".

... And I still have about 3 cups of butternut squash leftover to use in the fridge.... I am thinking muffins?  Maybe with blueberries and bananas... and of course, flax!

Baked Soaked Oatmeal Bars with Chocolate Chips

Saturday has come upon us again.  I wasn't in the mood to make waffles, but I did make whole grain pancakes, scrambled eggs with cottage cheese and curry, and vegetarian sausage.  I used my waffle recipe (previous post) and instead used ground oats, just used 2 tsps of turbinado and added an extra tsp of baking powder.  

Anyhow... let me get to the point.  I aim to buy all organic foods-- we all know this can expensive.  My oldest, Brinley is just 2 1/2 years old and loves to snack.  I was buying organic granola bars, whole grain bars...etc.  Those alone can get expensive!  In an effort to tackle the budget issue, I have been on the prowl to make these kinds of snacks from scratch.  He loves my Brown Rice Krisp Bars (recipe in this blog somewhere).  This morning, while making my coffee and preparing the pancakes, I baked the "Baked Oatmeal with Chocolate Chips) that I had started about 12-15 hours ago.  This recipe was inspired by a "Keeper of the Home" recipe, but I made a few changes.  According to KOFTH, soaked oatmeal is high in phytates- which impairs digestion.  This can cause a block in mineral absorption.  KOFTH recommends 12-24 hours of soaking for better digestion.   So I prepared the oatmeal last night around 7 pm and baked it this morning.

1. The day before:

In a large bowl, combine:
6 cups rolled oats
1/2 cup melted coconut butter
2/3 cups raw honey 
1 cup cultured milk product  (I used 1/2 cup Greek yogurt  and 1/2 cup water)

Mix well, so that everything is moist. Cover with a clean kitchen towel, and leave it to sit on the counter until the next morning.

2. The next morning:

Preheat the oven to 350, and then add to the bowl (if oats are a little dry and hard to stir, I added a tbsp of water and put in microwave for 30 seconds to soften).  Then:
Stir in 1/2 cup mini chocolate chips (or raisins/ dried fruit)

3. In a separate bowl, stir in: 

1 beaten egg
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon (or to taste)

4. Combine everything and scoop into a large greased pan, like a 9 x 13.

Bake for about 30 to 35 minutes.

My husband and son picked at these while waiting for me to finish breakfast this morning-little did I know they had eaten about 1/4 of the pan!  My son likes it plain or I have heard people eating a piece of warm baked oatmeal in a bowl with milk (your choice, almond, rice...etc).  They turned out great!!!

Sunday, January 2, 2011

Happy New Year 2011: Whole Grain Waffles

Eating his eggs.
How the time has gone by... again, I haven't been on here much, but we have had such a big year... with teaching   a course online and the twins' birth, we have been kept pretty busy.  I do think about writing here often, especially when I cook/bake something that turns out really great.  I guess I will just start out easy! :)

Kale and Tomato Omelet
Since our family is just about the only one bigger than the "just the 2 of us" kind of family, we didn't do much to celebrate New Year's outside of the home.  On New Year's Eve, we spent the evening trying to watch a few movies.  We ended up giving up since our 4 month twin babies, Henry and Smith, kept us a little busy.  On New Year's morning we had a nice breakfast:

Homemade Whole Grain Waffles
MorningStar Veggie Organic Sausage
Free Range/ Organic Omelet with Kale and Tomatoes
Free Range/ Organic Scrabbled Eggs (for my husband)
Organic Greek Yogurt

Tons of waffles (great for leftovers)
For drinks, I had tomato juice and my coffee with a splash of skim milk, Jordan had leftover Christmas Punch (pineapple- orange juice mixture), and Brinley had his rice milk.
Leftover homemade cranberry sauce as a topper...

Whole Grain Waffles (inspired by pancake recipe from Moosewood Restaurant for Cooking for Health)

1/4 cup ground flaxseed
1/2 rolled oats
1 cup whole wheat pastry flour (or whole wheat)
1/4 tsp fine sea salt
1/2 tsp of baking soda
1 tsp of baking powder
2 large eggs
1 tsp pure vanilla
1 cup of milk, added with 1 tsp of applecider vinegar (or you can use buttermilk)
1/4 olive oil
1 cup of water
2-3 tsps of turbinado sugar (or honey--my husband likes sugar better)

Packing up the leftovers
In a mixing bowl, combine all the dry ingredients-mix with a fork.  In a separate bowl, combine all the wet ingredients by whisking together.   Pour dry into wet.  All a while, make sure that you heat your waffle iron.  I put a little vegan Earth Balance butter on the iron to prevent sticking.  My iron made about 8 large waffles.  Serve with pure maple syrup, fresh berries, or like us, leftover homemade cranberry sauce made with brown rice syrup and orange juice.

Brinley's plate
If you try this, let me know what you think.  It was a hit in our family!  We had some leftover and I froze the extras.  My husband just takes them out of the freezer and heats them in the oven (or toaster).