Gramp's waffles

This waffle recipe came from my great Grampa Taylor, and has been handed down from generation to generation. I've made a few addtions: I add flax and I also like to soak the grains and seeds over night in kefir instead of milk, then I add a little more milk in the morning as the grains soak up all the liquid, (the batter should be thin)and then add the rest of the ingredients. The oats can be added whole or blended into oat flour.

1 C Kefir (recipe calls for milk)
2 T oil
3 eggs (recipes calls for 2 eggs, I add an extra)
1/2 t. salt
1 1/2 t. rumford baking powder
1 1/2 C rolled oats
1/2 ground flax seed
3 T whole wheat flour
1/2 sunflower seeds

Beat egg whites to form stiff peaks and set aside. Combine milk, oil, egg yolks and salt, add flour, mix well- stir in baking powder and sunflower seeds. Fold in egg whites, bake till crisp and browned.

Salmon melts

14 oz can salmon
4-5 T mayo
1 1/2 t. garlic powder
1 1/2 t. paprika
salt and pepper to taste
tomatoes, sliced
mozzerella cheese, shredded
whole wheat bread

Combine salmon with mayo and seasonings, spoon onto bread, top with tomato, cheese and sprinkle with paprika. Broil on top rack untill cheese is melted.

Summer time Lemon-Limeade

1/2 C fresh lemon juice
1/2 C fresh lime juice
1/4 C splenda
5 C water
ice

Combine and serve over ice. You could also sweeten with agave. Enjoy!

Fresh Mozzarella and Tomato Basil Pizza

(use your favorite whole wheat crust)
fresh Mozzarella cheese (the wet kind)
4-5 ripe Roma tomatoes
jar of pesto
1/4-1/2 cup shredded Parmesan cheese
Slivered red onion (optional)

Make your favorite whole wheat pizza dough and bake as directed. (This is my favorite). I usually bake it for 6-7 minutes then add the toppings and bake until cheese is melted. Spread pesto onto the crust, be generous but don't over do it. Just a thin layer will do. Then cover with sliced fresh mozzarella cheese, I sliced my ball into 1/8 " thick slices and covered the pizza with them. It's fine if there are gaps, just lay it on there. Then slice the FRESH tomatoes as thinly as you can and layer them on just like you would with pepperonis, you can layer it two to three thick and cover it. lightly salt and pepper tomatoes then sprinkle with shredded parm. If you are a red onion lover add some at this point. Bake until melted and get ready for heaven.

Roasted Eggplant and Tomato Soup

6-8 ripe tomatoes, halved (or 2 14 oz cans of diced tomatoes)
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 T olive oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup half and half
3 1/2 ounces crumbled goat cheese (optional)
salt and pepper to taste

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Indian Curry Lentil Soup

1 whole large onion, diced
4 cloves of garlic, minced
1 piece (approx 2 inches) chunk fresh ginger, minced or grated
2 T butter
3 T Garam Masala (Indian spice, I've found it at Walmart and Dans)
1 can (28 oz) diced tomatoes
1 T sugar
1 t salt
1/4 t cayenne pepper*
2 cups green lentils
8 cups chicken broth
1 yellow/red/orange bell pepper, chopped (just don't use a green one)
1 cup of chopped carrots
1 C heavy cream
fresh cilantro bunch, chopped
chili pepper, minced*
salt and pepper to taste

Saute onion, garlic, and ginger in butter over medium heat until they start to sweat. Add Garam Masala spice and heat through. Add chili pepper, sugar, salt, and cayenne. Add bell pepper and carrots and saute for a few minutes. Add 8 cups of chicken broth and bring to a boil. Add lentils and cook for 15-20 minutes until lentils are soft and the flavors have melded. Add cream, cilantro (don't skimp here) and salt and pepper to taste. Enjoy!!!

*If you don't like a lot of heat (get out the kitchen), just do one or the other and not both cayenne and a chili pepper.

Sweet Potato Fries

These fries are tasty and healthy! Best of both worlds.


2 sweet potatoes
2 T olive oil
1 t salt
1 t ground pepper
1 t Lawry's seasoning salt
1/2 t ground red pepper

Preheat oven to 400 degrees.

Wash the sweet potatoes then cut them into matchsticks (skins and all). Put all the ingredients into a large ziplock bag and shake until the sweet potato fries are well coated. Spray a cookie sheet with cooking oil so the fries don't stick. Spread fries evenly and bake for 30 minutes then flip over with a spatula and cook for 30 more minutes. Fries should be soft on the inside and crispy on the outside. Can eat plain or dip in ketchup, ranch, or honey mustard sauce.