healthy eating my way (allergy friendly)
Today we are headed to Phoenix. Check here for some of the things we have seen and done in New Mexico.
I also wrote some new articles:
So yesterday we went to the desert. And I’m glad because today it so windy, that the sand fills the air. See here to see the pics from yesterday.
Today we went up to the Lincoln National Forest, 8600 feet above sea level (2800 meters), and up to Cloudcroft. New Mexico is so diverse. In one day you can see the desert, or go up in the mountains and play in the snow.
I found the ultimate place to do push ups.
Rills in the stones, made by water through thousand of years.
I am not a fan of pre-done waffles. So since I am in the land of breakfast/morning waffles. I wanted to try out something new, and as you know: I love to add fruit and vegetables to my cooking. These waffles ( that I cooked with a Belgian Waffle iron) have pear in them.
3 egg whites
1 pear, finely chopped
1 tsp cinnamon
1 tsp vanilla extract
1 tsp agave nectar
2 cups (4.5 dl) unsweetened coconut milk
1/2 cup (1 dl) coconut flour
1 cup ( 2 dl) spelt flour
1 tbsp chia seeds
If your batter is a little thick ad some more milk
1 apple peeled, and finely chopped
1 pear peeled, and finely chopped
2 tbsp honey
1/2 tsp cinnamon
Juice of 1/2 lemon
1) Preheat your waffle iron
2) Mix your ingredients well together.
3) I used a cooking spray on the waffle iron prior to cooking the waffles.
4) While waffles are cooking, mix together the topping in a bowl, and set a side.
5) Serve waffles with topping on top.