Sundays and Wednesdays are my designated days to cook batches of food to stay on track with eating clean healthy meals. So this past Sunday, I made a few batches of whole wheat waffles to freeze for the next few weeks. This works out perfect because this morning I got to enjoy one of them with my berrylicious Greek yogurt (will post later in week) topping while rushing to get the kids ready for school.
Anyone with kids knows that it can be challenging eating balanced meals, especially trying to eat on a schedule of three to four hours. My youngest son makes it extremely challenging for me to sit down and eat. Most of the time I’m eating while standing or chasing him.
My 2 1/2 year old is my busiest child, I don’t remember my other two boys being this energetic. About a month ago, he started my van! Yeah, I nearly had a heart attack! We were getting ready to go out to do errands. My two younger boys climbed into the car, it was parked in the garage. I was right behind them when I realized I forgot our water bottles and snacks, so I ran back into the kitchen when all of a sudden I heard the engine start! My little stinker grabbed my car keys out of my purse and started it! I didn’t even realize he knew which keys fit into the ignition. Mind you I didn’t leave my keys or purse in the car. I had my purse and keys on the stairway near the garage door for me to grab on the way out. So needless to say, I have to clip my keys to my pants at all times or hide my keys and purse from him.
Not only do I find it challenging to eat balanced scheduled meals, I find it challenging to even sit for a minute to write a post or to read my favorite bloggers posts. But for now, I am trying to enjoy this time of my life because they grow up so fast and the toddler years will be over before I know it.
I have more crazy stories about my little one but for now, I’ll end it here since he is trying to sneak outside. Looks like I’ll be eating this as a Waffle Berry Sandwich instead! 
BTW, this makes a great snack too! Have a great day! 
I’m linking up this post over at Peas and Crayons. Link up your day of eats and visit a few new friends too! =)
Whole Wheat Waffles
Servings: 6/ Serving Size: 1 Waffle
weight watcher points plus: 7
Calories: 260/ protein: 9 g/ carbs: 33/ fiber: 3 g/ sugars: 2 g/ total fat: 10 g/ saturated fat: 1 g/ monounsat fat: 5 g/ polyunsat fat: 3 g/ cholesterol: 23 mg/ sodium: 50 mg
Dry Ingredients:
1 cup whole wheat flour
1 cup white wheat flour or all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
Wet Ingredients:
1 whole large egg
2 large egg whites
1 tsp vanilla extract
1/4 cup vegetable oil, I used grapeseed oil
1 cup skim milk
1 cup water (or you substitute water for milk, I was trying to make the waffles a bit less in calories)
Equipment needed:
waffle iron
Directions:
1. Preheat your waffle iron while you prepare the waffle batter.
2. In a large mixing bowl, combine the dry ingredients, mix well.
3. In a medium bowl, combine wet ingredients.
4. Slowly add wet ingredients to dry ingredients, mix well until combined. Batter will be lumpy, don’t over mix or else the waffles will be dense.
5. Cook your waffles per instructions from manufacture of your waffle iron maker.
I own a Cuisinart 4 slice Belgian Waffle maker, using my recipe I yielded 6 waffes. I cut the waffle in diagonal to make a sandwich or my younger boys will eat just a half a waffle since it is pretty filling.
So I have another gingerbread recipe today. Yes, I know it’s another breakfast recipe! I’ll post a dinner recipe or two real soon, promise 
Chocolate Gingerbread Waffles w/out chocolate sauce
Servings: 8/ Serving size 1/2 waffle square
Weight Watcher Points Plus: 4
Calories: 160/Protein: 5 g/ Fat: 3.5 g/Carbs: 28 g/ Fiber: 2 g
Dry Ingredients:
2 cups rolled oats {certified GF rolled oats if you are gluten intolerant}
1/3 cup unsweetened cocoa {I used Trader Joe’s brand}
2 Tbsp maple syrup or your fav. sweetener {I used coconut sugar – all I had on hand}
1 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Wet Ingredients:
1 cup your choice of milk {I used unsweetened almond milk}
2 egg whites
3 Tbsp dark molasses
1 Tbsp oil {I used grapeseed oil}
Directions:
1. Add dry ingredients to blender {I used my Blendtech blender}, blend until the rolled oats were fine.
2. Next, add the wet ingredients. Blend until smooth.
3. Heat waffle iron and cook waffles according to manufacturer’s direction.
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Chocolate Syrup
Servings: ~8 / Serving size: 2 tablespoons
Weight Watcher points plus: 2
Calories: ~60/ protein: 2 g/ fat: 1 g/ carbs: 12.5 g/ fiber: 2 g
Ingredients:
1 cup unsweetened almond milk {you can use your choice of milk}
1/2 cup sugar {your choice of sweetener}
1/2 cup of unsweetened cocoa powder
1/2 tsp vanilla extract
Directions:
1. In a medium sauce pan add milk, cocoa powder and sugar on medium heat. Stir until everything is dissolved. Once the milk starts to simmer, lower the heat and keep stirring so the milk doesn’t scald. I used almond milk and it gave it a nice thick texture so I didn’t have to add a thickening agent such as corn starch.
2. Pour and store chocolate syrup in an airtight container, date and lable it. Use the sauce when it’s nice and hot, drizzle ontop of your favorite food items, such as chocolate gingerbread waffles. Enjoy.
Over Thanksgiving weekend I had time to try some new recipes and experiment with using coconut flour. It never crossed my mind to use coconut flour in gluten free cooking. I made a batch to last me for the next few days for breakfast. This is what I ate for breakfast today and I’m sharing this recipe over at 
