Weekend Waffles with Raspberry Orange Syrup (GF + Vegan)

Maybe to you me stating that I love Saturdays is like saying I love sunshine and I puppies. So obvious. For me though, the love is far less obvious. For the past three years I’ve worked as a wedding photographer which meant March-November my Saturdays were filled with commitments that required me take on grueling 16 hours days. It wasn’t always awful, but it wasn’t something I went to bed dreaming about waking up to go do. Saturdays were the day I longed to get behind me, not the day I counted down toward. There was so much dread surrounding this day that so many of my friends and family members longed for.

Today I have a different perspective. I recently transitioned out of the wedding industry into a job that requires MUCH less of my Saturdays and I like I am finally learning to love them again. Our current weekend rhythm is sleeping in until 8 or so, slowly making some coffee, reading a little, cleaning a little, running or going to a pilates yoga class, and then coming back home to make what I love to call “fancy breakfast”. The only thing really ever fancy about it is that it requires more effort than popping a piece of bread in the toaster. It’s never anything back breaking, but it’s always something a little extra special. These gluten-free waffles with raspberry orange syrup fit the bill and have made their appearance multiple times at “fancy breakfast”. Although the list of ingredients may seem lengthy, these waffles really do come together with minimal effort. You can easily enjoy something a little extra even if you’re keepin’ your saturday low key.

Weekend Waffles with Raspberry Orange Syrup

Inspired by the First Mess Easy Gluten-Free Waffles

THE WAFFLES

• 1 cup almond flour

• 1 1/2 cups gluten free oats

• 1/2 cup unsweetened shredded coconut

• 2 teaspoons arrowroot powder

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon sea salt

• 3 tablespoons ground flaxseed

• 1 large ripe banana, mashed

• 3/4 cup unsweetened almond milk

• 2 tablespoons liquid virgin coconut oil

• 1 tablespoon maple syrup

• 1 teaspoon vanilla extract

THE SYRUP

• 1/3 cup maple syrup

• 1/2 cup raspberries

• juice of 1/2 an orange

• zest of 1/2 an orange

For the waffles, combine the almond flour, oat flour, shredded coconut, baking powder, arrowroot powder, cinnamon, nutmeg, and salt in a large bowl. Whisk together and set aside.

Using a large food processor or blender, combine the ground flaxseed, mashed banana, almond milk, coconut oil, maple syrup, and vanilla for about one minute. The goal here is to activate the flaxseed’s gelling power to make sure that the batter stays together when it cooks. e syrup

Add the wet ingredients to the dry and allow to set for 15 minutes. Meanwhile heat a waffle iron to medium-high.

After the 15 minutes have passed and your waffle iron is hot and ready, grease the iron with some coconut oil using a pastry brush. Scoop 1/2 -3/4 cup batter (depending on the size of your iron) into the center of your iron and close the lid. Remove the waffles once they are golden brown on both sides.

For the syrup, combine the maple syrup, raspberries, orange juice, and orange zest in a small saucepan and bring to a boil. As soon as mixture begins to boil, lower the heat to a simmer. Allow the mixture to simmer for about 5 minutes or until it becomes thicker. Smash the raspberries periodically to ensure that they are fully incorporated into the syrup.

As soon as the waffles are finished top with fruit, nut butters, yogurt, and a much raspberry orange syrup you desire.

7 Reasons to get moving That Have Nothing To Do With Weight loss

I started writing this post over a year ago. I’ve since put it on the back burner multiple times. Not because I didn’t have time and not because I no longer thought it was something worth sharing. I set it aside because I didn’t feel like the kind of person who should be preaching this kind of message. I don’t have it all figured out so I hesitated to share, but after being reminded multiple times by various self-help books that my story is worth sharing, even when it’s stil a work in progress, I’ve decided to share. It’s something I’ve struggled with and still fight against and want to help others feel less alone. So here goes.

I used to hate working out. But even though I hated it, I was obsessed with it. I was obsess to the point that if I missed a workout, it gave me anxiety. It gave me anxiety because I was so fearful that I was going to gain weight. I was fearful that if the number on the scale increased by 2 pounds, my worth would decrease. I bought into the lie that if I took up less space in the universe I was worth more. That belief lead me into a long struggle with an unhealthy food and exercise relationship that took a long time for me to recover from. 

In high school I was overweight and wanted to care about exercise, but I really didn't. My first year of college I started to get into exercise as a means to lose weight and quickly came to view it as a punishment. If I ate more calories than Myfitness Pal would allow me, then I would force myself to do a workout video that I didn't enjoy or walk 5 miles to burn off my overindulgence. If I had a donut I would calculate the exact number of minutes I had to spend on the treadmill to burn it off, even before I finished eating the donut. My view of exercise was obsessive, sad, and all around unhealthy. I dreaded getting to the gym because in my head, working out was what I HAD to do to maintain a particular number and ultimately my worth. 

Although I am so thankful that most days this is not the way that I view exercise now, but I would be lying if I said it wasn’t a battle. Choosing to stop letting that number define my worth is a daily choice that isn’t always easy to make. Equating a number with my worth is still a thought that crosses my mind, but each day I’m trying to find motivation that is deeper and more meaningful than taking up less space.  I hope this bring your some encouragement and allows you to find your own motivation to move your body that has nothing to do with weight loss, because you are worth so much more than a stupid number. 

1. To feel strong 

Exercise makes me feel strong. The first time I remember actually feeling strong was during an Orange Theory workout where there were a lot of high inclines used on the treadmill. With every additional incline increase I felt my legs work harder and harder. When I was done I had this "I just did that!" feeling and it's something I go back for again and again. Feeling strong while working out allows me to celebrate my body and what it can do rather than view it as a punishment. 

2. To Have More Energy

For me, if I don't workout, I feel sluggish throughout the day. I shoot to workout 5-6 days a week and the days that I take off, I notice a significant decrease in my energy early in the day. On those days even if I don't do a formal workout I try to incorporate movement in some form, walking, running, biking, etc. to keep my energy where I'm used to them. It becomes something I genuinely miss because it makes me feel so good! 

3. To start a positive cycle

When I exercise I crave eating healthy. I want to eat healthy so that the next time I workout I can feel strong and not sluggish. By choosing to move my body I create a cycle of positive eating choices and movement. Moving leads to better food choices and better food choices lead to me wanting to move my body more. 

4. To Increase confidence

I'm not talking about increasing confidence because you finally start to have a gap between your thighs. I'm talking about confidence in your ability. Working out can force you to do things you thought your body couldn't. Pushing past those barriers reinforces what a bad ass woman you are and makes you feel like you can conquer the world. 

6. To Manage Mental Health 

Whether it's stress, anxiety, or depression, exercise can help. I have definitely experienced all three of these and can definitely vouch for the effectiveness of movement in managing them. If I ever wake up feeling anxious, getting to the gym helps me take a chill and remind me that everything is going to be okay. It allows me an hour to step outside of my worries and focus on myself. I've had times where I have woken up feeling down and going for a run may not have always fixed my problem completely but it has always perked me up at least a little bit. 

7. To Just Feel Damn good

Exercise endorphins are real, people! And they feel so, so good! The main reason I keep working out is because it always makes me feel good. Moving your body, whatever way you choose, will always make you feel better than if you lingered a little longer on the couch. I have never regretted a workout. 

Cozy Carrot + Lentil Stew

Soup is my jam. It’s one of those things that the longer it hangs out in the fridge, the better it gets. I mean, obviously it has its threshold before it gets objectively less good, but you know what I’m saying. I love whipping up a big batch on Sunday nights (or Monday!) and then using it as my lunch for the upcoming week. If you’re into that too and you’re looking for a new soup to change things up, I’ve got you. This soup is full of a good balance of plant protein and veggies. It’s hearty, warming, and will keep your fueled throughout your crazy week!

Cozy Carrot + Lentil Stew

• 1 medium onion, diced

• 4 large carrots

• 2 garlic cloves, minced

• 3 tablespoons olive oil

• 4 cups vegetable broth

• 1 1/2 cups red lentils

• 2 Tablespoons smoked paprika

• 1 can tomato paste

• 1 tablespoon balsamic vinegar

Heat the olive oil in a large pot over medium heat. Add the onions and carrots and saute for 5-6 minutes. Add the garlic and saute for another minute. Stir in the balsamic vinegar, smoked paprika, lentils, and vegetable broth. Bring to a simmer and cook, partially covered, until the lentils are soft, about 8-10 minutes. If you prefer your stew to be a little thicker, continue to simmer a little longer, 15 minutes or so. If soup-like consistency is more your jam, then go ahead and turn the burner off. Ladle the soup into individual bowls and top with cilantro or parsley and enjoy.

Spicy Magic Green Sauce

When Josiah and I were in Austin a few weeks ago somewhere amongst our 9 taco-exclusive meals in a row, we had some tacos at this little local restaurant. We ordered a few of the vegetarian options they offered and were about to pay when the cashier said “Oh I forgot to ask, do you want any salsa with that?”

Don’t get me wrong, I like salsa, but it’s not a necessity for me every time I have tacos, so when I heard myself say “yeah, sure” I kind of surprised myself. Without really thinking much of it, I took the little cups they hand you to grab some from the condiment station and filled it with one of their spicy options. The green color spoke to me and spicy is something I often gravitate towards so this one fit the bill. There was minimal thought put into it otherwise.

I got back to the table and decided to dip one of the chips from our chips and guac order into the salsa (again, maybe not weird for others, but not a sure-thing for me). I dipped it and immediately knew that this salsa was different. It was hardly salsa. It was more of a godly nectar sent down from above. Fate intervened and salsa, which was merely an afterthought has become a staple. My life has been forever changed.

As soon as we got home I knew I had to attempt to recreate this deliciousness and this is what I came up with. We are currently putting it on everything: tacos, veggie bowls, eggs or even just straight up dipping chips! It’s on repeat in our life now and I hope you try it and can see why.

Spicy MAGIC Green Sauce

• 1 pound jalapeño peppers

• 12 cloves of garlic 

• 1/3 cup olive oil 

• 1/4 cup cilantro 

• juice of 2 limes 

• Salt to taste

Turn the broiler on high. 

Slice the jalapeños in half and remove most of the seeds (see note). Toss the jalapeño peppers in a little oil, then place on a baking sheet. Broil until the peppers are mostly blackened and soft, about 10-12 minutes. 

Place the  jalapeños along with the garlic, cilantro, lime juice, and salt in the base of a high-powered blender. Blend until mostly combined, then slowly drizzle in the olive oil to form a smooth and creamy sauce.

Transfer to an airtight container and store for up to a week. 

Note: The amount of seeds to remove is completely up to you. I absolutely love spicy things and I think I have a pretty high spicy tolerance, but the first time I made this sauce I left about half of the seeds in and nearly burned my mouth off. The next time I made it I ended up removing 90% of the seeds and found that was a much better level of spiciness for me. Use your own judgement, but also note that jalapeño spiciness differs from jalapeño to jalapeños so each batch may be just a touch different because the peppers themselves will be slightly more or less spicy.