Don’t eat Eggo waffles

why would you want to anyway? They taste like perforated cardboard. The only good thing about them is that you can just pop them into the toaster and PRESTO waffles!

But let me tell you a little secret. You can do that with home made waffles and pancakes too. I know this because I’M SUPER AMAZING.

And you know what’s even better? You can make your pancakes or waffles be spectacular by adding fruits and vegetables to them. First you start with your standard batter recipe:

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 to 1 3/4 cups milk(or water, or other milk substitute)
  • 2 tablespoons vegetable oil

If you are making waffles, use less liquid so the batter doesn’t freely escape the waffle iron.

Here’s the amazing part… ready for it?

You can add awesome shit to the batter. Lately I’ve been adding pumpkin purée with some cinnamon and other such spices. If you do this, add the liquid last and slowly. Only add enough to get the right consistency because you will need less since the pumpkin is so moist. Same goes for mashed bananas. If you add those, you don’t even need egg!
Other things you can add that don’t affect the moisture level so much:

  • chocolate chips
  • berries (fresh or frozen)
  • thinly sliced apples or pears

Really, anything your heart desires can go into a pancake or waffle.

So you should really make up at least a triple batch. It doesn’t take any long batter-making wise and only slightly longer cook-time wise.  Make all your pancakes or waffle sand set them out to cool.

THEN FREEZE THEM! I like to wrap them individually or in groups of 2.

When you want to eat them, just take them out of the freezer, unwrap and then put them in your toaster. The same way you would with an Eggo waffle. Except this will be much MUCH yummier.

On this day:

In 2009 –
In 2008 –
In 2007 – polygamy
In 2006 –
In 2005 – brussels sprouts


Food Revolution Friday

You can’t make EVERYTHING from scratch can you?  If there’s something you can’t make from scratch, does that mean you just shouldn’t eat it?  What do you think?

I’m specifically thinking about the summer BBQ – hot dogs.  Hot dogs are horrible for you.

I’ve compared the nutritional data for regular hot dogs and some veggy dogs.  The results may surprise you.  The ‘regular’ hot dog has gross things like "mechanically separated chicken, pork and beef" and a couple of random chemicals but not much else in the disgusting zone.  Although you know what mechanically separated meat is right? Basically anything that isn’t a bone.  YUCK!

Now the veggy dogs.  They had a couple of mystery ingredients:  hydrolyzed corn and soy protein, torula yeast, dextrose.  I don’t know what those are.  They also had a higher salt content than the meat dogs.  On the other hand, they had no fat and cholesterol or gross tendons and veins in them.

Another thing I noted about the veggy dogs is that they were basically a vitamin tube.  Which is a good thing I think. I mean, if you are going to be eating hot dogs anyways, you might as well get all your vitamins.

So what say you?  Is it better to choose the slightly higher in salt and probably all around healthier veggy dog, or should I try to find some equally easy, fun, yummy BBQ alternatives?  On that note, this recipe for home made veggy dogs looks promising…  maybe a vacation challenge!

This post is part of Food Revolution Friday

On this day:

In 2009 – the story of my cat getting nabbed
In 2008 –
In 2007 –
In 2006 –
In 2005 – I no longer watch scary movies

Food Revolution Friday #8 COOKIES

My son isn’t the hugest cookie fan.  He likes them but he generally doesn’t have much of a sweet tooth.  Last night my husband and I both wanted some baked treats (see this entry to find out why). 

Bobby has helped me make cookies once before but lately I’ve pledged to myself to get him helping in the kitchen as much as possible so I gave him much more responsibility this time.  His jobs included:

  • fetching things from the pantry (the stuff he could reach/could carry)
  • washing his hands
  • dumping in ALL the measured amounts (I pre-measured before bringing him into the kitchen to help me because I didn’t want him to be bored while I did it, or feel like he wasn’t allowed to do everything himself)
  • mixing everything together (I just did the finishing touched)
  • squishing the dough balls down onto the cookie sheet

It was very fun. I told him what all the ingredients were as we went "Now we mix in the flour…" and he would repeat it and tell me we would eat them after they come out of the oven.

Regarding oven safety.  We have a rule in our house that if Bobby is in the kitchen when adults are opening the oven, he has to have his hand on the fridge. This keeps him far enough away that he doesn’t get heat-blasted and we have room to pull things out and maneuver around without worrying about him getting underfoot and possibly having hot stuff dropped on him.  Once it’s closed, we turn on the oven light and he watches the cooking magic through the door.

He ate TWO cookies! I am surprised because last time he only ate half of one (same recipe).  He was very proud of all his work and this morning he woke up talking about how we made cookies last night.

The recipe ( adapted from Vive le vegan! )

1C unbleached all purpose flour
1 t baking powder
1/2 t baking soda
1/4C brown sugar (next time I’m going to use maple sugar since I have a bunch)
1/4 t sea salt
1/3 C MAPLE syrup (not TABLE syrup)
1/4 t black strap molasses
1t vanilla extract
1/4-1/3 C olive oil
1/3 C chocolate chips
1/2 T cinnamon

The recipe calls for mixing things in separate bowls in certain orders but I just put it all in together. I’m a baking REBEL.

Make 2" balls then flatten onto a cookie sheet.  Cook at 350 for 10 minutes. Cool for 5 minutes then eat them all. (It only makes about 10 cookies)

This post is part of Food Revolution Fridays

On this day:

In 2009 –
In 2008 – fused body parts
In 2007 –
In 2006 – a poll
In 2005 –

Food Revolution Friday #7


Have you noticed that reduced fat or ‘light’ yogurt is very….  the texture is just…

ok I’m just gonna say it, it’s like jizz.

It’s gross.  It’s NOT what yogurt should be like at all.

Yogurt should be thick yet smooth and creamy.  Ok enough about the texture.  Full fat, Mediterranean / Greek style yogurt is where it’s AT and the best brand I’ve found around these parts is Liberté Méditeranée.  It doesn’t have gelatin, unlike MANY yogurts on the market so it’s vegetarian friendly.  It doesn’t have sugar substitutes so you don’t have to worry about weird ass chemicals in your food.

The flavours available are really great and my favorites are cherry, lemon and coconut.  As delicious as they are, they still contain sugar and other stuff in addition to the actual fruit.  Sometimes I get lazy and buy it anyway but I really do enjoy flavouring their plain yogurt myself.

The best way to do it is to cut up the fruit and mix in your sweetener (if any – I use either brown sugar, maple syrup or honey depending on the fruit) let that sit together for a few hours then stir in the yogurt.  The reason I like to let it sit is that the sugar draws out the juices of the fruit and makes a bit of a syrup so the flavour goes right through the yogurt instead of just having fruit chunks in plain yogurt.

I haven’t tried lemon yet but I think I will soon.  Combos I have likes in the past include:

cherries and brown sugar
green grapes and honey
blueberries and maple syrup
mango brown sugar

Things I want to try soon:

lemon and honey
pureed apple, brown sugar and cinnamon

Have you done this? What is your favorite flavour combo? What would you dream of trying?

This post is a part of Food Revolution Fridays

( and so is THIS GREAT POST about the insult that is the typical children’s menu)

On this day:

In 2009 – rubella
In 2008 – I eat babies
In 2007 – nut chop
In 2006 – new mattresses are the BEST
In 2005 – blah

Food Revolution Friday #6


Temperatures around these parts have been in the mid 30’s this week so it’s only natural that popsicles have been on my mind.  Did you know that Popsicle is actually a brand name for ice pop?  From now on I’m going back to pops.  This is similar to my new use of "facial tissue" instead of saying "Kleenex"  TAKE THAT BRANDING!

As I was saying – ice pops – they are basically fruit flavoured sugar water. NOT HEALTHY.  The great thing though, is that is it EASY to make very healthy ones.

When I was a kid, my mom would just pour peach juice into a mold and freeze that and I considered going the juice route but you now what? Juice is crap.  It’s basically taking out the majority of what is healthy about a fruit and leaving you with the rest.

So I figured I would puree whole fruit and freeze those into pops!  The best thing is that you don’t even need a recipe but if you are very uncreative, you can copy what I did:

Fruit Pops

-1 ripe banana (peeled)
-1 container blackberries (washed)
-2 kiwis (peeled)
-4T mediterranean PLAIN yogurt

Put it all in a blender until smooth, pour into molds and freeze.

The banana adds enough sweetness that you don’t need to add any sugar.  I just added the yogurt because otherwise I wouldn’t have enough to fill ALL my molds.

Other flavour combos I want to make soon:

-strawberry watermelon
-coconut lime
-lemon raspberry
-apple peanut butter

Any other flavour suggestions?

This post is part of Food Revolution Fridays

On this day:

In 2009 – on the value of nutritional information
In 2008 –
In 2007 – sexist or funny?
In 2006 – operation zip-tie was foiled
In 2005 –

Food Revolution Friday #5 – the one about cake


It seems like if I didn’t hold myself to these posts, I would never write here at all!  The problem is a mix of twitter and never being near a computer when I have post ideas.  I’ll either just have a one line story or be too tired/brain dead by the time I have time to write a post that it just doesn’t happen.

Last night this happened:

head bang

And you would think that I was salivating over some delicacies and got a little too close. Well that’s not the case at all.  Bobby and I went to get some good old healthy spinach for dinner and he ran off to go look at the cakes/fondle some bread.  I bent down to keep him from smooshing everything and didn’t notice the glass and totally slammed my forehead into the glass then FELL OVER ONTO THE GROCERY STORE FLOOR LIKE A DAZED BIRD THAT JUST FLEW INTO A WINDOW.

I’m not kidding, it was hard to get up. Luckily NO ONE HELPED ME. *sarcasm* then I went to pay and let Bobby pet the plastic seeing eye dog and drove home and made dinner and wondered to Brent if I had a concussion since I was all dizzy and barfy feeling.  

So there you go, I’m NOT cake obsessed!!

On the other hand, I DID eat gourmet cupcakes FOR DINNER last Saturday night.  They were absolutely stellar. I had 2 and instantly regretted it. Don’t get me wrong, they were fabulous but I immediately felt that feeling of sugar overload.  The one I get when I have been ‘good’ about my sugar intake and then go temporarily insane.

You would think that after all of this I would have a recipe for healthy cupcakes for you, but I don’t. Such a thing, sadly, does not exist.  What I CAN tell you about is what I made with all that spinach.
What you will need (amounts approximate):

-1/2C goat cheese (crumbled)
-4C or more uncooked spinach (washed)
-4C cherry tomatoes (washed and halved)
-3-4 minced garlic cloves
-700g fusili
-4T olive oil
-freshly ground black pepper (lots! If it looks like too much, add more)

Boil your noodles in salted water (always salt your pasta water people! if you are worried about sodium, make sure the rest of your meal is salt less)
Cook up the tomatoes and garlic in a hot pan with olive oil until the tomatoes just start to break down. Add 1/2C pasta water. Cover to keep warm.
Toss cooked pasta with spinach until in wilts
Add tomato mixture, cheese and pepper and stir to coat

Eat that shit up.

This post is part of Food Revolution Fridays

Ont his day:

In 2009 – I have that lime photo on the tack board of my desk
In 2008 – I never did make those grits…
In 2007 – I like that I still stand behind this parenting decision I made before ever becoming pregnant
In 2006 – Their house is so awesome now.  I want to live in their kitchen!
In 2005 – Steak – I’m sure it would kill my insides now…

Food Revolution Friday #4

The one where I gloat.

The other day I tweeted that Bobby got upset when we ran out of brussels sprouts at dinner.  That boy LOVES his cruciferous veggies. AND YOU CAN TOO!

Many many people have disliked brussels sprouts – with good reason.  Mushy, over cooked yuckiness.  However, I can lay claim to at lead four FOUR converts that I know of. Possibly more.  How do I do it?  Simple, high heat, no water.  This gives them a rich nutty taste.

Here are my two point five favorite ways of making them. 

Way #1 – hash

Cut of the dry ends and remove loose/yucky leaves. Slice it up vertically, as thin as you can.  Quickly pan fry with a small amount of one of the following:

-olive oil
-bacon grease

That list ranges from healthiest to least healthy. Can you guess which one is the most yummy?

Mix in toasted slivered almonds (and bacon bits if you went the bacon route) and serve.

Way #2 – roasted

Cut of the dry ends and remove loose/yucky leaves. Slice it vertically into quarters. Put them all into a metal baking dish (I usually use a bread pan) with one of the lubricants noted above, chopped garlic and some Montreal steak spice.  Roast at 350, stirring every 10 minutes, until about 1/3 of them kind of look caramelized.

Way #2.5 – BBQ

Prepare the same as above but in a foil packet. Throw on the bbq with and turn every 5 minutes until you can smell them when up close.

If you have never likes brussels sprouts before, I dare you to try one of these recipes.  DOUBLE DARE YOU.

This post is part of Food Revolution Fridays

On this day:

In 2009 – people mocked me during the aftermath of my car accident for not having a cellphone, but ou know what, I didn’t need one because EVERYONE ELSE had one…
In 2008 – selfish bus users
In 2007 – my 7 year plan is now my 5 year plan, although I doubt I’ll quit my job.
In 2006 – I think I still have that same batch of TVP
In 2005 – I still have that dress… *sigh*