Included in this week’s bag were mixed greens (mostly purslane), a head of pak choi, garlic scapes, baby onions, lots of sage, lavender, a potted flower, and basil. Leigh also had some eggs for sale, so I grabbed a half-dozen.
All in all, another good week. Some of the salad greens were the base for today’s very clean, very tasty, and mostly local lunch:
Lots of greens and scapes from Bull Run, a boiled egg from Smith Meadows (the yolk was divine in color and texture. Picture does not do it justice), peppers, cucumbers, tomatoes, and carrots from the farm market, and a few pieces of grilled chicken from a little place near my office. Finished off with a touch of salt and pepper. I guess one fortunate thing about my clean eating journey is that I’ve never really preferred dressing on salad all that much. I like a little bit of oil and vinegar on occasion, but dressing was never really my thing.
After I got home last night I was pondering what to do for dinner and feeling a little lazy. I had an assignment due for class that really needed to be finished, another assignment to work on…etc. Joe’s parents recently gave me their waffle iron, and so I decided that it was definitely a night for Brinner (the glorious combination of breakfast @ dinner, but you Scrubs fans knew that).
Whole Grain High-Protein Waffles
1/4 cup plus 2 tbsp. whole wheat pastry flour
1/4 cup graham flour
1/4 cup soy flour
2 tbsp. wheat or oat bran
1/2 tsp. salt
1/2 tsp. cinnamon
1.5 tsp. baking powder
1/4 cup unsweetened applesauce
1 tsp. raw honey
1/2 cup non fat greek style yogurt
2 tbsp. low fat milk
2 egg whites
1 tsp. vanilla extract
Pinch cream of tartar
Combine the egg whites, a pinch of salt, and cream of tartar in a blender and process until doubled in volume (about a minute).
Add the applesauce, vanilla, milk, yogurt, and honey and process until smooth.
In a separate bowl sift the flours and bran together with the baking powder and 1/2 tsp. of salt. Then add the dry ingredients to the blender and process until well combined.
Cook in a waffle iron according to the manufacturer’s directions.
Makes 5 tasty waffles at 103 calories, less than 1g fat, 16g carbs, 7.5g protein, and 3g fiber each.
I had mine with a little bit of raw honey, cinnamon, and a half ounce of chopped mixed nuts. Fruit would have been even better, but I was out.
Now, I obviously wasn’t going to eat 5 of these by myself. They’re really filling. I put one of the extras in the fridge and 2 in the freezer. The one in the fridge took maybe 2 minutes to crisp up in the toaster at work this morning. I imagine that right out of the freezer they’d take about 5-6 minutes on a medium setting.
Other flours that are good in this recipe: spelt, buckwheat, potato, brown rice, garbanzo/fava bean, or finely ground nuts.
For even crispier waffles, add about a tablespoon of sucanat or evaporated palm sugar to the batter. The sugar will caramelize and make nice, toasty edges.
It’s been very busy around here. My boss is retiring at the end of the month, school is back in full swing, and couch to 5k is getting more and more challenging! Joe and I are really looking forward to a nice weekend though. We’re going to a pig roast with the folks at Slow Food DC. I’ll be sure to post a trip report if I don’t enter a pork coma. Mmm.
Stay local, folks!