Rootin

Posted on May 20, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

I have a confession to make, before anything that may hurt, I tend to freak out, not a lot, but I get shaky and very concerned. Once it starts (unless it’s a roller coaster) I realize it isn’t that bad. Today I had my very first (and hopefully last) root canal. I was TERRIFIED. Everyone who worked at the office was so nice and let me listen to my music. I closed my eyes and kind of went into my own world. I almost fell asleep.

That being said, when I scheduled the appointment I took the whole day off work because I wasn’t sure how I’d feel afterwards. Well, besides my jaw being a little sore from being pushed open for about an hour,I feel fine. My original plans for after were get a pedicure if I felt up to it, then nap and decide on food. Well I felt up to the pedicure (and a manicure) and tried to nap. Unfourtantly for me, I turned on Dinners Drive ins and Dives and could only think of waffles because that’s what they were showing. And then for some reason I couldn’t stop thinking about almond butter (probably because I ran out).

After trying to nap for a half hour with no luck, I threw my raw almonds into the oven to toast for my almond butter. Once I finished I started looking up protein waffles (because I wanted to be healthy) and decided they were all awful because I don’t use protein powder. I then settled on waffles with Greek yogurt.

Both recipes are very easy (Seriously, why did no one tell me how easy it is to make almond butter at home?) and as healthy as they can be.

Greek Yogurt Waffles with Salted Honey Almond Butter, Berries and Greek Yogurt

Here’s what to get from the store:

Raw almonds
Honey
Greek Yogurt
Eggs

Salted Honey Almond Butter

Raw almonds
Salt
Olive Oil
Coconut OilHoney

  1. Spread the almonds in a square cake pan and toss with oil, then sprinkle with salt. Bake at 350 degrees for about 15 minutes, making sure to stir often. About 5 minutes before removing the almonds, add a drizzle of honey and stir. The almonds will be done when they are a darker brown.
  2. Pour everything into a food processor and blend on low, making sure to scrape the bowl. Taste to adjust seasonings, add more salt and honey if needed. If the butter doesn’t seem to pull together, add a drizzle of coconut oil while blending. Store in your fridge.

Greek Yogurt Waffles
(Adapted from Le Crem de la Crumb)

1¾ cup Cashew milk
½ cup plain Greek yogurt
1 tablespoon honey
2 cups flour
1 tablespoon + 2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 tsp vanilla

  1. Preheat your waffle maker. In a medium bowl whisk together eggs, milk, greek yogurt, and sugar (or maple syrup).
  2. Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn’t need to be perfectly smooth).
  3. Grease the waffle maker and cook waffles according to manufacturer’s instructions.

I’m actually glad I feel well enough to do things today, I picked up a shift on Monday at Unos so now I have 4 and Unos and 4 at Blue Pointe (2 doubles in a row, FTW) I’m going to be exhausted when it comes to my wisdom teeth extraction on Thursday (But hey, dental work is expensive!)

 

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