Saturday, February 26, 2011

Man I like Saturdays!

Goodmorning (even though it is afternoon!)  I still feel like it is morning.  This morning brought two great surprises.  First, an amazing waffle recipe that I believed was a complete failure at one point.  Second, I ran 3.2 miles this morning--confidence that I can complete the 5k next weekend. 
 
Mr. Kummerow and his running buddy and good friend Pat are running with me and we are all hoping to hit 9 minute miles.  It's a lofty goal but we are so excited!  Anyone is welcome to run with us.  It is my birthday and after we are going to hit up a veg-friendly restaurant in Plaza Midwood for brunch, Zada Janes.  I would love for everyone to join us.  We are running the "Get Your Rear in Gear 5k."  Registration is still open...and you don't have to run 9-minute miles to come out and have a good time with us!
Speaking of Mr. Kummerow and Pat they are out tackling a 6 mile run as we speak!  I am so proud and excited for them and their work toward the half marathon!  It has motivated me to get out and run again!

So back to that breakfast recipe I was mentioning.  This is like a bowl of oatmeal in waffle form.  So healthy and good for you! 

Blender Food Processor Oatmeal Waffles
4 cups oats
2 cups water
1 banana
1 tbsp sugar

In food processor (or blender) process 2 cups of oats until it turns into flour like substance.  Add the other 2 cups oats, water, banana and sugar and process until batter forms. 

Heat waffle iron and cook according to appliance directions.  Ours makes small squares and we used about 1/2 cup batter  for each waffle. 
These waffles were hardy and good!  You must try them!  They have got to be the healthiest waffles around!

For lunch today I made a quick wrap utilizing the leftover Sweet Potato Hummus.  And guess what, I still owe you that recipe!
Sweet Potato Hummus

1 baked sweet potato (skin removed)
1 can chickpeas (garbanzo beans), drained and rinsed (liquid from can reserved)
5 tbsp tahini
1 tsp curry powder

In food processor, process chickpeas until a mash forms adding a the tahini as you go.  Mix in the sweet potato and curry powder and continue to process.  Add 1 tbsp of liquid at a time until hummus reaches desired consistency.  Some like it super thick, I prefer mine a little creamier.
Garnish hummus with a sprinkle of paprika and serve with carrots and pita!  Mmmm-mm!  So delicious!  You will turn your nose up at traditional hummus from now on.  This stuff is good.

In other meal news...here are yesterday's eats:

Breakfast:
1/4 cup cooked oats topped with a carrot cake cookie, a few spoonfuls of the fruit tart from Friday night (I promise you can have that recipe soon too!), 1/2 a banana sliced, and a dollop of Trader Joe's Sunflower Butter.  I poured just a little Almond Milk on top of it all and it was so good!

Lunch:
Leftover Chickpea and Greens Curry with naan on the side and 1/2 a banana wrapped in collards with Trader Joe's Sunflower Butter. 

Dinner:
Spaghetti with leftover Mushroom Alfredo with roasted veggies on the side. 

For dessert last night I ate 3 Lemonade Girl Scout Cookies while watching a DVR copy of the Vegan Oprah show.  Eh.  I had mixed feelings about the show...however, my feelings about the cookies were undeniable.  Oh Lemonade cookies, will you marry me!?  (Sorry Mr. Kummerow!)
Mr. Kummerow just walked in from his run!  The sun is shining and we've got stuff to do!  So have a great weekend!  I'm off!

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