Protein Power Waffles

Productive procrastination: doing tasks to keep busy while avoiding what one really needs to do.  Of this, I am the queen.

Some days, I am filled with the strong desire to clean every square inch of my apartment, do multiple loads of laundry and fold everything neatly, wash my car, and even organize old files on my computer. Sounds like an awesome use of my time, right?  The problem is that I only seem to muster the energy for such tasks when I actually need to be doing something else.

Right now, that “something else” happens to be studying for finals.

As the first module of grad school comes to a close, I find myself channeling my productive procrastination in the kitchen.  This is a good thing, since I have been noticeably absent from the blog since the first day of school in August.

My latest creation: Protein Power Waffles.

Protein Power Waffles

These came about for two reasons.  First, I wanted to create a breakfast recipe that would power me through dreaded finals week and that I could prepare ahead of time.  Second, Texas/OU weekend is upon us in Dallas, and I could think of no better way to signal my Texas pride than by putting my Texas Waffle Maker to use.

My Protein Power Waffles are crispy on the outside, fluffy on the inside, and packed with protein!  You only need one bowl to mix everything together, which makes clean-up a breeze.  My favorite part about these waffles (other than their shape) is that you can make them ahead of time, freeze them, and pop them in the toaster in the morning (or evening–I am never opposed to breakfast for dinner.)

Serve with a touch of butter and a drizzle of sugar-free syrup for a classic topping, or try a fun twist: banana + nut butter or Greek yogurt + berries. Use your imagination to dream up your favorite topping combination; that is productive procrastination at its finest.  There are so many ways to enjoy Protein Power Waffles — even if you are cheering for the Sooners this weekend.

Protein Power Waffles

Yields: 5 giant Texas-sized waffles

2 cups oat flour (Pulse oats in food processor or blender to make into a flour.)
3 scoops protein powder (I like StrongGirl Vanilla Ice Cream)
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon cinnamon
2-4 Truvia packets (or equivalent sweetener of choice)
1 teaspoon vanilla extract
2 cups unsweetend cashewmilk (Silk is my favorite)
1/2 cup egg substitute

Preheat waffle iron.  Pulse oats in food processor or blender to make into a flour.  In a large bowl, stir together oat flour, protein powder, flaxseed, baking powder, cinnamon, and sweetener.  Add in vanilla extract, cashewmilk, and egg substitute and mix together until just blended.  Allow the batter to sit for 5 minutes.  Cook on waffle iron in batches until golden brown.  Store leftovers in the freezer, and toss in the toaster to reheat!

Servings: 5
Serving Size: 1 waffle
Calories: 200
Fat: 3.8g
Saturated Fat: 0.3g
Carbs: 25g
Sugar: 0.7g
Fiber: 3.6g
Protein: 17.7g

Banana Chocolate Chip Bread

Hello blog world!

I have been reading food blogs for years.  Inspired by HummusapienThe Real Life RDSTUFT Mama, and many more, I have spent hours trying their recipes, tweaking them, and creating my own.  This blog will be a vehicle for sharing my adventures in the kitchen as I develop healthy recipes suited for a busy lifestyle.

First on the menu: Banana Chocolate Chip Bread.

I love bananas; hence, my childhood nickname: Hanna Banana.  However, I always buy more bananas than I can eat before they turn brown.  The solution?  Turn them into banana bread!

This recipe is a healthy version of a classic banana bread that uses no butter or oil and replaces the sugar with Truvia Baking Blend.  With around 125 calories per slice, Banana Chocolate Chip Bread makes a yummy breakfast or dessert and tastes even better topped with a little peanut butter or almond butter.  Enjoy!

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

Yields: 1 loaf (approximately 16 slices)

2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup Truvia Baking Blend
3 large very ripe bananas
1/2 cup egg substitute (I use Egg Beaters) OR 2 large eggs
1/3 cup almond milk (I use Silk Vanilla Unsweetened)
1/3 cup Greek yogurt (I use Fage)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup mini chocolate chips

First, preheat your oven to 350 degrees and spray a 9×5 loaf pan with cooking spray.

Mix all the dry ingredients in one bowl. In another bowl, mash the bananas and beat together with all the wet ingredients using a mixer. Then combine the wet ingredients with the dry ingredients and beat until just blended.

Fold in chocolate chips until just combined. Pour the batter into the prepared loaf pan.

Bake at 350 degrees for 45 minutes-1 hour or until a toothpick comes out clean. Cool completely before slicing.

Servings: 16
Serving size: 1 slice
Calories: 125
Fat: 2.4g
Carbs: 25.1g
Sugar: 9.2g
Fiber: 2.2g
Protein: 3.5g