As most of my friends know, Sunday is food prep day for me. I like to make healthy breakfasts and lunches that can get me through the work week so I don't rely on processed or packaged foods.
I love to make nutritious waffles for breakfast, packed with protein, fiber, and flavor without the addition of sweeteners.
I like to start with Hodgson Mills Buckwheat Pancake mix because it saves a little time and I know it is whole grain and organic. Some people don't like the taste of buckwheat or haven't tried it. Buckwheat has excellent nutritional value and rates low on the glycemic index,
I rearrange the recipe each week: here is this week's recipe:
1 Cup Hodgson Mills Buckwheat Pancake mix
4 T. golden flax seeds
4 T. wheat germ
4 T. walnuts
2 T. extra virgin olive oil
1 Tsp. baking soda
1 Tsp. cinnamon
2 C. milk
1 T. vinegar
First I grind the flax, wheat germ, and walnuts to a flour consistency in my blender, add the apple to grind in, then add the rest of the ingredients. The vinegar is a quick way to make the milk more like buttermilk, but you could use buttermilk or kefir instead. This makes 8 waffles.
While I am making the soup, I cook up the waffles, then freeze them for this week's breakfasts.
Today's soup is a Vegetable Barley Soup.
2 cloves of garlic
1 C. fresh kale chopped
1/2 sweet potato
1/2 C. barley
1 can garbanzo beans
1/2 C. whole grain spiral macaroni
1 tsp. cumin
1 tsp. tumeric
1 T. extra virgin olive oil
salt and pepper to taste
Chop onions and garlic and saute lightly in olive oil. Add the spices and saute a minute longer. Add two cups of water and let simmer for several minutes to blend flavors. You could also use purchased vegetable broth. Add the kale, sweet potatoes, garbanzos, barley, and macaroni. Bring to a boil, then cover and cook on low for 30 - 40 minutes. Add salt and pepper to taste. Add fresh cilantro right before serving.
(I decided to add a fresh boiled egg as garnish to add a little protein today.)