My Waffle House

My Waffle House

We woke up to a steady rainfall and rumbling tummies  Not sure why rain equates to craving waffles on this drizzly morn but it did. I am not a fan of Waffle House because it is essentially a little, yellow box of grease so I broke open the newly acquired, The Love and Lemons Cookbook, by Austin author Jeanine Donofrio, and decided to test drive a new recipe titled Vegan Carrot Waffles. RM groaned behind me as he peered over my shoulder at the title of the recipe.  #WaffleHouse is trending in his mind. My healthy cooking preferences often tests his middle of America meat, potato, vegetable mentality. But I ignored his whimpers because when I reviewed the ingredient list, while vegan, these waffles were also dairy free. And the carrots made sense because who doesn’t love a good carrot cake?

We have two family members whose bodies recently have declared war on dairy in any form. But they still love waffles.  So Mom wanted to give this waffle recipe a shot so when they visit next time we can pull out the beloved Texas shaped waffle maker and whip up a batch. Admit it, how many states are so proud they have a waffle iron shaped to their image? Ok, Colorado, maybe, since it is the state most resembling a square or perhaps, Wyoming? Which one is more Belgian waffle-like to you, dear reader.

Back to the recipe.

In a bowl, combine 2 cups of whole wheat flour, 2 tsp. baking powder, 2 Tablespoons ground yellow flax (I keep a baggie full in my freezer, don’t you?) and 1/2 tsp. of cinnamon.

In another bowl, combine 1 cup grated carrots (about 3 medium size ones), 2 cups almond milk at room temperature, 1/4 cup of melted coconut oil (I pick this item up at Trader Joe’s (TJ’s)), 1 tsp. of your best vanilla, 2 Tablespoons of real maple syrup and a dash of sea salt.

Fold the carrot goo into the dry ingredients and stir until just combined.  Cook the batter in a preheated waffle iron.  They come out fluffy but crisp on the edges.   Serve with maple syrup (and a little bit of butter if you dare), fresh berries and mint from your garden.   A side of bacon can’t hurt especially on such a mucky Sunday morning.  I cook my bacon on a cookie tray in a hot oven.  You may elect to sprinkle a little honey and smoked black pepper on the strips before baking (put down some aluminum foil on the pan first for easy clean up). I like my bacon crunchy too.

This is one hearty breakfast.  A Texas-sized waffle will fill you up.

Now that the sun it out, go out and plow the back forty. It never stays wet and dreary for long in the Lone Star State.

You should check out the author’s Love and Lemons blog for more wholesome, yummy options. Pretty pictures too.







Tracy’s Tacos

Tracy’s Tacos

Last night Renaissance Man and I went to Torchy’s Tacos for dinner.  It is a new (yes another) street taco trailer concept transformed to a foodie favorite store located in a rather nondescript strip center at the corner of Rosedale and Forest Park (Midtown?…whatever!). Literally a hop, skip and an awkward U-Turn from Ashland.   March Madness is in full swing and we knew they had great food, cold drinks and big screen TVs.  In an effort to eat healthier, I ordered the Mahi tuna or Mr. Pink taco and enjoyed it immensely along with the spicy green chili queso and warm chips while sipping a Shiner Bock watching the Shockers as they warmed up to smack down the Zags.  It was incredible – both the food and the game.  I guess it left me wanting more because this morning, I woke up craving black bean breakfast tacos. I first ate these at Taco Cabana in the Fort a decade ago or more. Growing up in the heartland, we never had tacos for breakfast…only steel cut oatmeal before it became hip. Here is my version of black bean breakfast tacos….

First, I use whatever I have available in the frig to spice up the black beans.  This morning I had a lot of great ingredients on hand including an avocado from Greenling, home made salsa (recipe courtesy of Pioneer Woman – has buckets of cilantro in it), peppers, onions, leftover smash potatoes, good tortillas from Fiesta and of course, queso fresco!  You just dice the onions and peppers and sweat them in a little olive oil, add the black beans (rinse first), and chunks of potatoes and a little bit of the salsa.   Warm tortillas and fill with the bean mixture, top with diced avocado, salsa and grated queso fresco.  Roll up and serve with more avocado and salsa.  I couldn’t eat more than two!

Below is the link to the PW salsa…..


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