Waffles with Bananas (ok, this picture is with strawberries, but I like it even better with banana slices)
1 cup soymilk
1 cup buttermilk
2 cups whole wheat flour
½ cup sugar
½ tsp salt
2 tsp baking powder
1 tsp baking soda
3 tbs flaxseed meal or ground flaxseeds
½ cup apple sauce
1 tbs extra virgin olive oil
3 eggs, yolks and whites divided
Turn on waffle iron.
But eggs whites in a mixer and whip until stiff, about 5 minutes.
Meanwhile, combine all the rest of the ingredients. Gently fold in egg whites.
Grease waffle iron and add 1 cup batter. Cook until golden. Makes about 4 huge waffles (6 servings). Extras can be frozen or refrigerated.
Serve with sliced banana on top, and blueberries if you like. Drizzle with maple syrup.
4 frozen veggie burgers. (I like Garden Burger)
4 whole wheat buns
You know how to make a burger… serves 4.
Hearty Pasta with Sautéed Vegetables
1/2 lb whole wheat rigatoni
1 clove garlic, minced
1 shallot, finely chopped
3 tbs olive oil
1 zucchini, diced
2 cups baby spinach leaves
3 roma tomatoes, chopped
1/3 cup fresh basil, chopped
1/4 cup walnuts, chopped
salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil and add the whole wheat rigatoni. Cook until al dente. Reserve 1/2 cup of the pasta water
Meanwhile in a large sauté pan, heat olive oil over medium high heat and sauté shallot and garlic 3-4 minutes. Then add the zucchini and cook another couple minutes until lightly tender. Add the spinach leaves and cook until wilted. Add salt and pepper to taste. Add the tomatoes to the pan and cook 1 minute before adding the pasta and the walnuts. Add pasta water if necessary to keep the sauce moist and loose. Remove from heat and mix in basil.