Whole Wheat Banana Coconut Waffles

Quarantine breakfast has definitely been more elaborate than usual. Pancakes and Waffles aren't just for the weekend, and I am totally OK with that! 

These waffles were a result of an excess of overripe bananas, which I am sure we all have had plenty of during our time home. 

They are also healthy-ish, being made with whole wheat flour, coconut oil, and nut milk. They are topped with slices of bananas, toasted coconut flakes, and walnuts for added texture and flavor! 

Substitutions for the listed ingredients :

• Whole wheat flour - All-purpose flour

• Coconut Oil - Canola Oil

• Almond milk - Any nut milk / regular milk

• Walnuts - your preference of nuts or leave it out

---

Ingredients 

Waffles

• 1 ½ cup whole wheat flour (or all-purpose flour)

• 2 tablespoons sugar 

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon 

• ⅓ cup coconut oil, melted 

• ¾ cup almond milk (or your choice of nut milk)

• 2-3 medium sized bananas, mashed 

• ¾ cup chopped walnuts (or your favorite nut) *optional 

Toppings

• Maple Syrup

• Chopped nuts

• Toasted coconut flakes

• Slices of banana

Recipe

1. Preheat waffle iron according to manufacturer's instructions. 

2. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon together.

3. In a small bowl whisk the melted coconut oil, and almond milk together. Pour the wet ingredients into the dry and whisk to combine. 

4. Add the mashed bananas and nuts, if using, and whisk until just combined. 

5. Grease the waffle iron and pour the prepared batter into the waffle iron. Cook until crispy, and golden brown. 

6. Serve with maple syrup, and additional toppings. 

* Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to an airtight plastic bag and place them in the freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

Grapefruit Margaritas

If you know me, you know that I love a good margarita, in every way, shape and form, from fruity to bitter, on the rocks and frozen, I love them all. So it's no surprise that this is the first cocktail that I made for my blog.

What is in a Grapefruit Margarita?

• Grapefruit juice

• Lime

• Tequila 

• Agave 

• Jalapeno *optional

This recipe is sour and sweet and pair perfectly with any of these recipes :

Fish Tacos

Huevos Rancheros

Chipotle Orange Chicken Tacos

---

Ingredients 

Margarita

• 1 oz. ( 2 tablespoons) freshly squeezed lime juice 

• 1-2 teaspoon agave nectar 

• 2 ounces (4 tablespoons) fresh grapefruit juice

• 1 ½ ounces (3 tablespoons) blanco/silver or reposado tequila

• *optional 1-2 slices jalapeño 

Chili Salt Rim

• 1 tablespoon chili powder

• 1 tablespoon salt

• 2 teaspoons granulated sugar

• slices lime + grapefruit for serving

Recipe

1. First, prepare your glasses. Mix the salt, sugar and chili on a plate. Run a lime wedge around the outer top edge of your glasses, then roll the edges in the salt mixture.

2. Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and the cocktail shaker is cold to touch. *If using jalapeno, the longer you shake the spicier it will become.

3. Strain the mixture into your prepared glasses. Garnish the drinks with a small wedge of grapefruit or lime. 

Salsa

---

Ingredients 

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

1. In a heavy bottom large skillet, place the roma tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high-heat without turning until vegetables are charred.on one side then, turn and repeat on the other side, until the ingredients are completely charred.

2. Once they are well charred, place the ingredients on a plate and allow them to cool completely

3. Once cooled, add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

4. Store for up to 1 week refrigerated in an airtight container.

Huevos Rancheros

---

Ingredients 

• 4 corn tortillas

• 2 eggs, fried

• 1 (15 oz.) can of beans of your choice

• 1 1/2  cup of Salsa

• ½ avocado, sliced

• Salt and pepper

• ¼ cup of cilantro leaves, garnish

• Hot sauce * optional 

• Cotija cheese, for garnish *optional 

Restaurant Style Salsa

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

Restaurant Style Salsa

1. In a heavy bottom large skillet, place the tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high heat without turning,  until vegetables are charred. Turn and repeat on the other side, until the ingredients are completely charred.

2. Once charred, place the ingredients on a plate and allow them to cool completely

3. Add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

Assemble

1. In a medium sized saucepan add beans, salsa and salt. Stir mixture and bring to a simmer. Cook until most of the liquid has absorbed.

2. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

3. Fry the two eggs, and set aside. 

4. To assemble, add 2 tortillas to each plate, divide the bean mixture and the fried eggs and avocado. Garnish with additional salsa, cilantro, cotija cheese and hot sauce if desired.