breakfast

Should You Opt For The Gluten-Free Diet?

Many people are opting for the gluten-free diet in order to ensure that they are able to lose weight as well as increase the energy levels. While some of the people are allergic to gluten but many people are voluntarily opting for the gluten-free diet. The question which remains is if you’re not allergic to gluten, should you opt for the gluten-free diet.

Before you make this decision, it is important for you to take into account the few factors. Only once you are able to take into account these factors, you will be able to decide easily whether you should opt for the gluten-free diet or not.
**1 Basic reason:**
You need to keep in mind that there are many weight loss programs and diets which you can follow. You should only opt for the gluten-free diet when you’re gluten intolerant. According to some stats, only 1% of the population is gluten intolerant. That is why, if you are opting for the gluten-free diet in order to lose weight, you have to think once again.
**2 Most of the foodstuffs consist of gluten:**
You need to keep in mind that many foodstuffs which you consume on a regular basis consist of gluten. This includes wheat as well as many other grains as well. Additionally, many condiments and spices also include gluten. Also, energy bars and ice creams also include gluten. Thus, whenever you’re looking at the foodstuffs which you cannot consume when you’re on the gluten-free diet, you will realize that there is quite a long list. This is one of the main problems when you’re opting for the gluten-free diet.
**3 Eliminating a lot of unhealthy food:**
When you are opting for the gluten-free diet, at the same point in time you will be able to eliminate a lot of unhealthy foodstuffs as well. You need to keep in mind that along with that, you will have to eliminate many normal foodstuffs as well. Only when you’re ready for that, you can look forward to the gluten-free diet.
Thus, instead of just following the trend, you have to find out as much information as you can about the gluten-free diet. Once you are able to do that, you will realize that it is not as easy as it sounds. In many of the cases, you will find that there are other diet plans which you can use in order to lose weight more effectively rather than the gluten-free diet.

How Sports Or Any Physical Activity Can Improve Your Mood

Physical activity has been known to have myriads of physical benefits to a person’s body. However, other than incorporating sports food ideas in your lifestyle, the actual sports activities have colossal health and mental benefits. In light of this, this will expound on how your mood can get improved by engaging in physical activity.

**Also, check out:** What Should be the Duration of Your Gym Workout?
**The Health Benefits of Sports and How Your Mood Gets Improved**

**1)    Sports Assist in Unwinding**

One of the primary health benefits of sports is that they assist in triggering chemicals and hormones such as dopamine from your brain. This, in turn, leaves you feeling much more relaxed and in the process elevating your mood. So, take that stroll down the street or have a work out session in the gym and you`ll be surprised at how relaxed you`ll end up.

**2)    Physical Activity Reduces Depression**

The most significant mental benefits of sports are that it helps in keeping your mind off the day-to-day stresses of life. This then leads to preventing a person from having an ominous cloud of negativity hanging over their heads. With the endorphins that are released during physical activity, you can rest assured that depressive moods will be kept at arm’s length.

**3)    Physical Activity Makes You Sleep Better**

People often forget about the importance of the mental side of sports. You shouldn’t make this mistake as sports is a crucial determinant of the sleep quality that a person experiences. By engaging in more physical activity, you are more likely to experience more profound and more peaceful sleep. This, in turn, will lead to an enhanced mood when you wake up as well as a clear mind that will help you tackle the day`s activities with more ease.

**4)    Physical Activity Assists in a Person’s Self-confidence**

When you engage in constant exercise, you end up with a much-improved self-image which can help in alleviating stressful moods. As your skills get enhanced while participating in sports, your pride gets boosted, and this energy will be reflected in your daily activities.
**Conclusion**
Sports is one of the most undervalued activities that we have in our societies. Some may see it as a waste of time, while others take it to be only for talented people. However, as we have seen above, physical activity has a lot to offer to a person’s mental health.
Do you have any other ways you think sports can improve a person’s mood? Please share with us by commenting below.
***Author’s bio:*** *Malcolm is a freelance writer and webmaster at* *GearExpertGuides.com*, where he happily shares the secrets of achieving inner harmony through active leisure and sports. If you want to learn more about how to engage in archery, camping, fishing, etc. be sure to look there.

4 Workout Mistakes That Might Be Ruining Your Hard Work

**1. High Expectations vs Less Time**
Going through Instagram and Facebook, looking at your friends and people in your social circle, indulging themselves in different stress relieving and fitness exercises, makes your body pump adrenaline too. You may think that workouts are an easy everyday kind of a thing, but they are NOT! It is basically a lifestyle that you have to adapt to.
People and especially newbies to this thing, start from too many expectations rather than taking things one at a time and setting goals and aims. Every individual performing a workout has a body that reacts differently to diet and exercise. So it is pertinent to first experiment what types of exercises and diet your body chooses to accept and then move further with your desired workout plan.
**2. Not Warming Up**
Not warming up is basically as risky as standing in front of a train and expecting it to change its path. Bodybuilders and professionals have always stressed pre-workout exercises to loosen your muscles and prepare your body for the rigorous and tiresome process of bringing your body in shape. Majority amateurs overlook this fact while they gym and as a result, they experience injuries that ultimately become chronic. Not only it affects the gains but also puts your muscles under extreme risk of damage. It is suggested that a pre-workout of at least 10 minutes along with brisk walk should be done to prepare your body beforehand.
**3. In Just For The Six-Pack**
Another prominent problem with newbies to the gym is that they only come in for six-packs. There’s nothing worse than an improperly build body. You see a lot of guys in the gym, pumping their chests, working on Popeye biceps, etc. but as soon as you look down, chicken legs turn you off big time. That is why bodybuilding and workouts is an art they say. You need to digest the fact that for you to carry a body that only has had its packs worked on will attract never ending criticism.
It is suggested that you form a workout plan or if you cannot on your own, consult a professional, which focuses on every major muscle of your body. You are putting at least an hour in the gym every day if a workout plan offers you a great body during that hour as compared to only hitting the packs, then why not go for it?
**4. No Workout Plan**
Not having a workout plan will immediately identify you as an amateur. Workout starts from a workout plan and nothing else. Watching Arnold Schwarzenegger or Jay Culter on YouTube won’t cut it. As already mentioned, everybody reacts differently to exercises. What Jay Cutler may be opting for, to work on his triceps might not work for you. You need to first decide what type of body you want and then the type of exercises accordingly. Opting straight for heavyweight exercises will only create pain and problems for you even before you start with the basics.

Eating Before And After Exercise

When you exercise, you do it in order to try to maintain good health. You know that you have to eat so that your body has the energy to perform the workouts that you do as well as for everyday tasks. But, just what you should eat before and after you workouts is important for making the best of your workouts. Also, how long you eat before and after each workout is equally important.
Whether you are going to be doing a cardio workout or a resistance workout, you should try to make it a point to eat a mix of carbohydrates and protein. What determines the percentage of carbohydrates and protein you should consume is whether you are doing cardio or resistance and the intensity level you will be working at.
The ideal time to eat your pre workout meal is 1 hour before you start. If you are working at a lower intensity level, keep this meal down to around 200 calories or so. If you are working at a higher intensity level, you may need this meal to be as high as 400 to 500 calories.
If you are doing a cardio session, you will need to eat a mix of around 2/3 carbohydrates and 1/3 protein. This will give you longer sustained energy from the extra carbs with enough protein to keep muscle from breaking down during your workout.
If you are doing a resistance session, you should eat a mix of around 1/3 carbohydrates and 2/3 protein. This will give you enough energy from the carbs to perform each set you do and the extra protein will help keep muscle breakdown to a minimum during your workout. It has been shown that your body most effectively uses protein during exertion meaning that taking in more protein before resistance workouts aids in faster recovery as well.
Now, eating after a workout is just as important as the pre workout meal. Remember that when you exercise whether it is a cardio or a resistance session, you deplete energy in the form of glycogen. Our brain and central nervous system relies on glycogen as their main source of fuel so if we don’t replace it after exercise, our bodies will begin to break down muscle tissue into amino acids, then convert them into usable fuel for the brain and central nervous system.
Also, mostly during resistance workouts, you break down muscle tissue by creating micro tears. This means that right after a workout; your muscles go into a repair mode. Proteins are the key macronutrient for muscle repair and so you don’t want muscle breaking down further to create fuel in place of lost glycogen.
If you have just finished a cardio session, you will need to consume mostly carbohydrates, preferably ones with high fiber. Oatmeal, rice, whole wheat pasta, and most northern fruits are good sources. Try to consume around 30 to 50 grams of these carbohydrates after a cardio session. After cardio, it is ok to eat within 5 to 10 minutes of completion.
If you have just finished a resistance session, you will need a combination of carbohydrates and protein. Because unlike cardio workouts, with resistance workouts you are breaking down muscle tissue by creating micro tears. The protein is needed to build up and repair these tears so the muscle can increase in size and strength. The carbs not only replace the lost muscle glycogen, but also help the protein get into our muscle cells so it can synthesize into structural protein, or muscle itself.
Chicken or fish with a potato, egg whites with a piece of fruit, or a protein shake with fruit mixed in are good meals after resistance workouts but remember to keep the fiber low here. High fiber slows down digestion, meaning the protein will take longer to reach the muscle cells.
After resistance, it is recommended to wait 30 minutes before eating so as not to take blood away from your muscles too soon. The blood in your muscles helps with the repair process by removing metabolic waste products from them.

5 Pushup Tips You Don’t Know You Need

Pushups are the most basic exercise in any workout session, it’s something almost everyone is aware of, and experienced professionals know its importance too. So to ensure that you are doing pushups right for better results, here are a few tips that you need to follow because your reasons to do them is completely different now and you surely don’t want to compromise on it. Right?
**1. Use a Firm Floor**
A slippery or dewy floor is surely not the one where you can even think of doing pushups, like do you really want to hurt your ribs or chin or knee caps if you slip during a pushup? So make sure that your floor is a solid and firm surface so that your grip is perfect and don’t forget the quality and posture of your pushup greatly depends on your grip.
**2. Pushing Trick**
While doing that pushup don’t think that you are pushing yourself away from the surface instead use a different approach that will use up a lot more muscle and create full-body tension and will result in a full-body exercise; use the approach of thinking that you are pushing the ground away from yourself. This approach will make you put in more effort and energy and thus will yield better results. Plus don’t forget everything is connected to your brain like your energy your effort and your strength so think a little different and trust me you will see better results.
**3. Focus On Your Core**
Bracing the core is very very important! Next time you go to gym take a look around the people doing pushups, I’m pretty sure you will come across many people whose posture won’t be correct and your trainer would continuously be yelling at them to brace their core. Now, what does bracing the core actually mean? Bracing the core basically means tightening the pelvic floor, back, and abdominal muscles so that tight and stiff support is built for your spine. This bracing helps to protect your back and creates the right posture for your pushup.
**4. Squeeze The Team Of Three Players – Your Glutes**
Just in case you hated biology like me, let me tell you that these glutes are the biggest muscle that is present in your buttocks. There are 3 parts that together make up glutes which are maximus, medius and minimus. All of them help in the butt movement. It’s important to squeeze this team while doing a pushup in order to create the right posture and safeguard your lower back.
**5. Align Your Elbows With Your Shoulders**
Lastly, make sure your hands and elbow are aligned with your shoulders like it shouldn’t be the case that your hands are spread so wide that it’s not in line with your shoulders. Keep in mind that your elbows should act as two parallel lines packed in towards your sides. If you don’t focus on this then get ready for shoulder and rotator cuff issues.

Blueberry Lemon Scones

I ;ve been on a Greek yogurt kick lately, and I ;ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I ;ve ever tasted.The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don ;t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.Not convinced? Let ;s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don ;t normally get excited about scones. They ;re just that good. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Lemon SconesAuthor: Cookie and KatePrep Time: 20 minsCook Time: 15 minsTotal Time: 35 minutesYield: 8 scones 1xCategory: Breakfast★★★★★4.9 from 18 reviewsIf you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later! Scale 1x2x3x Ingredients1 ½ cups whole wheat pastry flour or whole wheat flour½ cup whole wheat flour1 tablespoon baking powder3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top⅛ teaspoon salt5 tablespoons cold unsalted butterZest of 1 lemon1 cup blueberries (I used frozen but fresh would be even better!)½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)½ cup milk of choice (I used 2%)InstructionsPreheat oven to 425 degrees Fahrenheit.Combine flours, baking powder, sugar and salt in a bowl and whisk together.Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.Separate slices and place on a baking sheet covered in parchment paper or foil.Sprinkle the tops of the scones with a bit of raw sugar.Bake for 15 minutes or until light brown.

Baked Oatmeal with Blackberries & Coconut

How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn ;t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I ;m determined that this one will be different—a season to remember.Since berry season is upon us, I thought I ;d share my latest breakfast recipe discovery. It ;s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi ;s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It ;s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Baked Oatmeal with Blackberries, Coconut and BananaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 8 1xCategory: Breakfast★★★★★4.9 from 11 reviewsYou ;ll love this baked oatmeal recipe, which calls for coconut milk and coconut flakes, and is naturally sweetened with maple syrup. Use your favorite berries! Scale 1x2x3x Ingredients2 cups / 7 oz / 200 g rolled oats½ cup unsweetened shredded coconut1 teaspoon aluminum-free baking powder1 ½ teaspoons ground cinnamonScant ½ teaspoon fine-grain sea salt1 can / 14 oz / light coconut milk⅓ cup / 2 oz water⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)1 large egg3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)2 teaspoons pure vanilla extract2 ripe bananas, cut into ½-inch pieces1 ½ cups / 6.5 oz / 185 g blackberries or other berriesInstructionsPreheat the oven to 375 degrees with a rack in the top third of the oven.Butter or spray cooking oil on the inside of an 8-inch square baking dish.In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.Place the banana slices in a single layer on the bottom of the baking dish.Arrange two-thirds of the berries on top of the bananas.Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

Banana Almond Smoothie

Considering that today is officially the first day of summer (though we ;ve been suffering through 100 degree summer temps for weeks), it seems fitting to share my new favorite frozen drink recipe. I tried this banana almond smoothie recipe for the first time yesterday and awoke this morning with a vicious craving for another.Packed with vitamins, minerals and omega-3 ;s, this is a breakfast smoothie that sticks with you until lunch. It ;s made with frozen banana, almond butter and milk, and made all the more substantial with the addition of flax seeds. The almond extract lightens up the flavor and makes it taste like a treat. Try it! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Almond SmoothieAuthor: Cookie and KatePrep Time: 3 minsCook Time: 2 minsTotal Time: 5 minutesYield: 1 1xCategory: SmoothieMethod: Blender★★★★★4.8 from 19 reviewsThis healthy banana almond smoothie recipe makes a delicious, creamy treat! Scale 1x2x3x Ingredients1 medium to large frozen banana (break your bananas into one-inch chunks before freezing)1 heaping spoonful of almond butter (or peanut butter)2 spoonfuls flax seed½ cup almond milk, yogurt or regular milkdrizzle of honey, agave nectar or maple syruptiny drop of almond extract (or vanilla extract, but the almond extract makes the smoothie taste almost like candy!)InstructionsToss all the ingredients into a blender and blend until smooth.Pour into a glass and enjoy.

Whole Wheat Waffles with Blueberry Ginger Syrup

Alice Waters ; recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.Speaking of reheating, I ;ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don ;t come out quite as crispy as I ;d like.Both of these recipes come from Green Market Baking Book, which is a great baking book that is organized seasonally. None of the recipes call for refined sugar, but more call for all-purpose flour than I would like. Considering that my whole wheat banana bread and muffins are just as light and fluffy as their white flour counterparts, I ;m convinced that most baked goods can be made with whole wheat flour without any sacrifices. Regardless, it ;s an inspiring baking book.Blueberry Ginger Syrup Recipe Adapted from Green Market Baking Book. Ingredients:1 pint fresh or frozen blueberries1/4 cup maple syrup1 tablespoon arrowroot starch (or cornstarch)1/2 teaspoon dried ginger1/3 cup waterInstructions: Combine all ingredients in a large saucepan and bring to a boil over medium heat. Stir constantly for about a minute, until the sauce thickens. That ;s it!Note: The amounts listed above will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I ;d stick with powdered ginger. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Grain WafflesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 6 waffles 1xCategory: Breakfast★★★★★4.6 from 9 reviewsThese crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster). Scale 1x2x3x Ingredients1 cup whole wheat pastry flour1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)1 ½ teaspoons baking powder1 teaspoon baking soda½ teaspoon salt2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)3 eggs1 tablespoon maple syrup (or honey)¼ cup (½ stick) butter (original recipe called for one full stick of butter)½ teaspoon cinnamon½ teaspoon vanilla extractInstructionsTo keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.

Honey Whole Wheat Pumpkin Bread

Well friends, I had every intention of posting a recipe or two last week, but a sore throat got in the way. I lugged my laptop along on a four day trip to Cleveland but spent every spare moment trying to sleep off this head cold. I ;ll try to share more about my trip later this week, once I get my thoughts organized and my life back in order. I will say this: Cleveland is a delicious city!I ;ve already made two batches of this pumpkin bread, which is adapted from my ultimate banana bread recipe. It ;s my trump card and I ;ve been waiting until the right time to share it. Today I present it to you as a peace offering for my lackadaisical posting schedule.This quick pumpkin bread is everything pumpkin bread should be: moist but not too oily, with a delectable spiced crumb that rises high in the oven. It ;s made with 100% whole wheat flour, unrefined coconut oil and sweetened with honey, but you don ;t have to tell anyone it ;s healthy—they ;ll just think it ;s the best pumpkin bread they ;ve ever had. Topped with a smear of peanut butter or a drizzle of coconut butter, it ;ll stick with you from breakfast to lunch time.And, bonus! This bread is easy to make and only requires one bowl, hence its title as the “ultimate” pumpkin bread recipe.I ;m sure some pumpkin purists would argue that I should have used homemade pumpkin purée for this recipe. I ;ve heard mixed results on homemade pumpkin purée, though, and I justified my decision to use canned, organic purée by assuming that most of you would use it, too.If you ;re interested in learning how to make your own, here ;s a post that shows you three ways to make pumpkin purée. But hey, if you get a craving and crank open a can of pumpkin in an off season, I won ;t judge!See all those pale yellow, round dots in the bread below? It ;s millet, which you may recognize as bird seed, but people can eat it, too! It took a couple of slices for me to warm up to the crunchy element, but now I really like it.If you ;re feeling adventurous, mix some millet into your batter. It ;s an idea I got from Joy the Baker ;s whole wheat and millet banana bread recipe. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Whole Wheat Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 60 minutesTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Quick Bread★★★★★4.7 from 40 reviewsWhole wheat, honey-sweetened pumpkin bread that only requires one bowl to make. You don ;t have to tell anyone it ;s healthy! Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey2 eggs1 cup pumpkin purée1 teaspoon vanilla extract½ teaspoon salt½ teaspoon cinnamon, plus more to swirl on top½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon allspice or cloves1 ¾ cups whole wheat pastry flour or regular whole wheat flourOptional- ⅓ to ½ cup rinsed millet1 teaspoon baking soda*¼ cup hot water*Optional- turbinado (raw) sugar for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.In a large bowl, beat oil and honey together. Add eggs, and beat well.Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.