It comes as a surprise (to some) that a waffle recipe with the words “vegan” and “quinoa” in it can be so delicious. This is one of those recipes that is best described to my husband in vague terms because if he knew what I really called it, he would instantly be wary and disinclined to try it. As it was, I just made him the waffles, he happily ate them and said they were good before I told him that they had quinoa and flax in them. Then he promptly groaned and told me I had to stop forcing him to eat so healthy. He did, for the record, eat them several days in a row for breakfast, so apparently he got over his initial nutritional misgivings pretty quickly.
Summer Blueberry Kale Salad has so much good-for-you stuff going on. We’ve got the kale, obviously; blueberries, which we know are packed with antioxidants; plus some healthy nuts and seeds, shredded carrots, and for sweetness a few dried cranberries. Everything is tossed together with an easy peasy honey balsamic vinaigrette.
Some people fear raw kale because on the stalk, it’s tough and you may not know what to do with it. But really, making a raw kale salad is no more difficult than any other kind of green salad, except for this one thing: add the dressing to the greens alone first and mix it well. When I say “mix well” I mean it, no gentle tossing. This isn’t baby spinach or field greens. Your hands are your best utensils so wash up and use them to “massage” the dressing into the greens. The idea here is that by “massaging” the kale with the dressing, the you are breaking down the kale just enough that it becomes tender and delicious. You know you’re doing the right thing when you see the kale turn from a dull, dark green to a bright, shiny green.
I love frozen waffles; they are so inexplicably tasty. They fall into the category of Things I Wish I Didn’t Like But I Really Do, like Doritos. Don’t even get me started on those. It is due to my great love of frozen waffles that I am so super excited about these Blueberry Ricotta Toaster Waffles. They are ideal for freezing and popping in the toaster so I can make up a batch and then have them any time I want. Best of all, I feel good about eating them because they don’t have any ingredients in them that can’t be pronounced by my 6 year old.
The other reason I’m super excited about these waffles is because waffles in general make me think of my very special friend, Pam. I’ve had Pam on the brain even more than usual because a few weekends ago I was supposed to see her but Winter Storm Jonas put the kibosh to that, and I was totally bummed. So bummed in fact, that I ate half of a giant stromboli, seemingly under the impression that all of the gluten in the dough would somehow glue together my broken heart.
In the end, the stromboli was insufficient in making me forget my very great disappointment about my trip being thwarted by snow, so I did what I always do when my plans go to hell in a hand basket — I retreated to the kitchen.
And made waffles.