Sorry I haven’t blogged in awhile, I just got done visiting my grandparents. It was an amazing trip. I’ve picked a few highlights to share with all of you!
Yoga at 10,000 feet on top of the Sandia mountains
This was the perfect day. My grandpa drove my Mom and I to the Sandia mountains. I packed my Grandpa a Ham & Swiss sandwich, which he loved of course. Afterwards we went to a small thrift store, where I found some old cookbooks and random treasures.
Visiting a french pastry shop. Yum.
I found this place in Santa Fe. It was absolutely fantastic! I think the best part of it were the amazing crepes. Blueberry, raspberry, and nutella too. Highly recommended.
The best part of the southwest is the amazing Mexican food. I love spicy food, so of course I didn’t mind eating it everynight. Mmmm Sopapillas, tamales, and green chile! My grandma gave me some of her recipes. Look for them soon!
riding the train to Santa Fe
This might have been my favorite day. We took the train to Santa Fe and shopped in the plaza and in old town. It was full of unique street vendors selling food, jewelry, and art. It’s easy to fall in love with the culture.
Look at these cuties! We got to spend the day at the zoo. My grandpa even found a wild snake wandering around. He’s such a sly guy. I’ll miss them.
I wish vacations didn’t end… What would you do if they didn’t?
I’d eat waffles every morning. Maybe even for dinner.
and I’d probably pick these… Gluten Free Banana Coconut Waffles.
They smell like banana bread when toasted! Now that’s love.
I like to top mine with toasted coconut and bananas. Plus a dollap of coconut whip cream.
I told you I was on a breakfast binge.
Gluten Free Banana Coconut Waffles
Makes 8 – 4 inch square waffles
2 large mashed bananas
1 tablespoon nut butter of your choice
2 eggs + 3 egg whites
1/4 cup agave nectar or honey
1 teaspoon of vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup coconut flour
Vegan & Gluten Free Coconut Whip Cream
1 can organic coconut milk
1/2 tsp vanilla
For Coconut Whip Cream:
Place Organic Coconut Milk and place it in the fridge for at least 4 hours, overnight is best.
After refrideration, scoop out the thick coconut cream into a small bowl. Do not scoop out the leftover water.
Add vanilla, and sweetener to taste if you’d like. Whip in the bowl until thick.
Top waffles or use it as a fruit dip. It’s amazing.
In a medium bowl, mix together nut butter, eggs, sweetner of your choice, vanilla and mashed bananas until well blended.
In a small bowl, mix together the coconut flour, salt, and baking soda.
Mix wet and dry ingredients together.
Preheat and grease your waffle iron.
Bake waffles and serve with toasted coconut, bananas, and Coconut Whip.