You may or may not know that lent has begun. I would have prepared you to expect lots of yummy recipes coming your way, but I was in boyfriend-land at the time and could not make it to my computer to blog. My apologies. Don’t worry. Boyfriend-land now has a computer.
What is Lent all about?
Lent is a season of preparation. Christians prepare for Easter (or the death and resurrection of Christ) in different ways. One possible way to prepare is to fast for the 40 days of lent.
I grew up inside of a family that made fasting seem very normal. Every year, I would watch my dad choose to eat only bread and water for forty days (excluding Sundays – where we ate like pigs). So, at 6 years old I started by giving up small things like chocolate – but eventually that gets pretty easy and I knew I would have to step it up. I moved from one fast to another until I felt like I was challenging myself appropriately. I think I have made it to that point.
I’m on an alternate day fast schedule. That means I only eat every other day until Easter (excluding Sundays).
As you can imagine, this creates quite an appetite for breakfast. (Any of you struggling to eat breakfast and make it a full meal – one possible solution is to join me in my fast. It’s guaranteed to work.)
On the day after my fast, I might wake up 2-3 times in the middle of the night to check and see if it’s time for breakfast yet. Nope, it’s not. Okay, go back to bed. Once the clock reads 5am, I’m released from my bed to get up and make a delicious breakfast.
Starving really works well for providing incentive to produce delicious, nutritious, and exciting food. Trust me, if a starving girl thinks it up, it’s sure to be tasty.
Most of my normal blog readers know that I am a diabetes educator and dietitian by day. One thing I’m always encouraging my patients to do is to eat their pancakes and waffles without syrup. It’s just too high in carbohydrate to justify for most people.
So, you will not see me putting any syrup on my waffles or pancakes. I will always provide you with a yummy (and more nutritious) alternative.
The Story Behind… Pear Spice GIngerbread Waffles
This all started because I was in the mood for waffles and I had pears to use up before they got too soft to eat. Pears are in season right now, so they’re relatively cheap and ripe in the stores.
I was flipping through my breakfast cookbook for my waffle recipe when I came across a recipe for gingerbread waffles. I couldn’t resist. I love gingerbread. Especially non-dessert gingerbread. I felt like it was a win-win.
Recipe: Pear Spice Gingerbread Waffles… without Syrup
Recipe: Gingerbread Waffles
Makes 6 Mickey Waffles
- 3/4 C White Flour
- 1/4 C Wheat Flour
- 2 tsp Baking Powder
- 1/2 Tbsp Brown Sugar
- 1/2 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 tsp Freshly Ground Cloves
- 1/4 tsp Cardamom (optional)
- 1 whole egg+ 1 egg white
- 3/4 C milk
- 2 Tbsp molasses
- 2 Tbsp melted butter
- Combine flour, baking soda, brown sugar, and spices in a medium mixing bowl.
- Combine molasses, butter, milk and eggs in a separate small mixing bowl.
- Mix the wet ingredients into the dry ingredients.
- Pour 3/4 C batter onto hot waffle iron.
Recipe: Spiced Pear, Honey, and Blue Cheese Topping
Makes 4-6 servings
- 2 Pears, sliced thin
- 1/4 C Blue Cheese Crumbles
- 1/2 tsp Honey, drizzled
- 1/4 C english walnuts
- Sprinkle of freshly ground cloves
- Place pears in a baking dish and bake alone for 10 minutes at 350 degrees F.
- Remove from oven and add toppings. Return to oven for 7 more minutes.
- Use to top favorite gingerbread or regular waffles.
A Note to the Diabetics: The waffles end up being 25g carbohydrate each with 15g carbohydrate topping if you divide the pears into four servings. Pair this with some eggs and you would have a complete meal.
Theoretically, you should just eat one waffle. Unfortunately, I ate 5… I think that defeats the purpose of not using syrup.
A very small victory today… perhaps defeat. Although, I have to admit, I feel quite satisfied. ;)