French Toast Waffles

Sounds weird but they really are tasty! Give it a try!

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• 1 c. Vanilla Cocoanut Milk
• 3 lrg. Eggs
• 1 tsp Maple syrup (or go clean and use agave instead)
• 1/2 t. Vanilla Extract
• 1/2t. Ground Cinnamon
• 1 t. finely grated Orange rind (the best part!!)
• 6-10 slices Whole Wheat Bread

Spray waffle iron with non stick spray and preheat.  Whisk together coconut milk, eggs, syrup, vanilla, cinnamon, and orange rind. Dip bread into egg mixture and cook 4-5 minutes or until golden brown. 

Quick Freezer Burritos

With my husband being a full time busy grad student he always takes a lunch to school with him. I felt bad he was stuck with PB&J every day (he really didn't mind though), he gets sick of left overs, and freezer meals are so nasty and bad for you. So, I came up with some homemade slightly healthier,not to mention very easy, freezer burritos that he loves and are great to grab and go.

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• 1 can Fat Free or Vegetarian Refried Beans
• 1/4 c. Salsa
• 1/2 Tony Chachere's Creole Seasoning
• Shredded Colby Jack Cheese
• Tortillas (any size; my husband prefers the large ones)

 Mix bean, salsa and seasoning in a small bowl. Spread bean mixture onto the center of tortilla and top with cheese. Roll up,  folding ends in burrito style. Wrap in saran wrap and put in freezer. Microwave unwrapped, for 1 minute or until warm.

{Recipe makes 5 large burritos or 7-10 small burritos}

Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.

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• 3 c. cooked Red Quinoa
• 3 c. All-purpose Flour
• 2 T. Baking Powder
• 6 Lrg. Eggs
• 1 c. Vanilla Greek Yogurt
• 1/3 c. Skim Milk
• 1 Lemon, squeezed
• 1 T. Brown Sugar
• 1 T. Vanilla Extract
• 1 bag Frozen Blueberries
• 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.

Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.

Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 

Recipe makes 12-14 pancakes.