two bits of bad news = two delicious breakfasts
I spoke too soon. After blogging last about my excitement that we were heading to Martha’s Vineyard and getting a new camera the day before, two dreams were crushed within a few hours on Monday night. Maybe I jinxed myself by writing all about it in the last few posts. I guess I’ve learned my lesson. The reason we weren’t able to head east early this morning is very justified (work opportunities for V) but I can’t admit that I wasn’t extremely upset. My father had printed a map of the island and pinpointed a few of my favorite things to do while there. Hopefully we can fit in one trip to MV this summer because I would love to share my experiences and memories with V, as well as make some new ones. The camera situation is another story that has to do with timing. We are planning on using earnings from the recent shoot for the new dSLR and it seems like it may be a few more weeks till I can have my hands on one. In the meantime, it is back to our little digital’s.
My last two breakfasts have been attempts to make myself feel better. I won’t lie. I am a sensitive pisces who may not be the best at hiding my emotions. Instead of dwelling on things I can’t change, I decided to make something I knew wouldn’t fail. As of late, this lady’s waffles have been calling my name, and I made one very similar to this recipe. With a few substitutions (more flax for wheat germ, coconut milk yogurt for greek) they turned out wonderfully. There was one thing though, they didn’t look too hot. I must have a much deeper and larger waffle iron than the one Jess uses for her beauties. Although they didn’t look ideal, they sure tasted it.
Next time, I plan on using half the waffle iron instead of pouring the mix into the center. I am sure that would make two grand waffle squares. These turned out darker than all waffles I have made in the past, but this might be because of the oaty mixture. They were delicious, topped with a mashed banana, vanilla almond butter, more banana, agave, and raspberries.
For lunch, I opted for a simple eggplant, kale, cherry tomato, and hummus wrap with an apple. I was still in denial we weren’t Vineyard-bound and ate it while observing the map.
Not in the mood for cooking dinner, I had some Amy’s Split pea soup with a little too much sriracha and a great new bar. I’ve been eyeing these Bumble Bar’s for a while now and this was truly yummy. This Cherry Chocolate flavor had flakes of coconut that I loved, but I gobbled it up too fast to photograph.
Recently, I’ve been really into the mashed banana topping on oats but I still like to cook my oats with thin slices of banana. This morning I had oatmeal with banana used in three different ways.
This was 2 T steel-cut oats, 1/4 cup rolled oats, 1/2 cup almond milk, 1/2 cup water, 1/3 sliced banana, and flax topped with a vanilla almond butter and banana mash with more banana slices and raspberries. This was another winning oatmeal breakfast. I feel the banana adds enough sweetness and V was also a fan with the addition of some local honey.
Today I have decided that it is not worth being upset about plans not following through. We have already been discussing a trip to Guatemala after the next few work-filled months.
Now I have to go help V make some Kale chips like the ones I made here. These are such an addicting treat and you can find the recipe on Averie’s blog. Oh, and some Always Sunny in Philadelphia is definitely going to be involved.
Hope you all are having a wonderful week.
-How do you react when travel plans fall through? Of course it depends on the reason why things fall through, but sometimes it is hard to hide disappointment.
-Do you have a go-to waffle recipe? The recipe was just like oatmeal poured on a hot waffle iron, so I am not surprised I loved it so much. I would love to hear about some more though!