Saving Time with Char
On the Road Again
I posted this earlier this year. People ask me all the time, “Char, I don’t have time to make breakfast in the morning, what should I do?” Popular TV commercials have you believing that “instant oatmeal” is the way to go, but the word “instant” goes hand and hand with increased sodium. You don’t need the added, unnecessary sodium.
Since writing this original post, I’ve created a new recipe to my roster of plant-strong treats. After you read the blog, you’ll see the recipe for the “Waffle Cookies.” Read on to see why they are called such. Plant-strong®!!
It’s early morning, and I am running late. I still have that engrained “breakfast is the most important meal of the day” thing in my head, and I always eat breakfast. Minutes later, I am stuck in slow moving traffic, and I notice the car to my right, where I see the driver eating a “fast-food breakfast sandwich” while drinking what looks to be a gallon sized mug of coffee. I am also in awe of this driver, because she is putting on full make-up at every red light.
If you were looking for a contrast…then, there was me. Yea, I was running late, and missed that window of time that gets you to the turnpike in six minutes. Once you miss that window, you may as well expect a twenty minute ride. But, I had a great “to-go” breakfast…because I didn’t have the time to sit and eat a plant-strong breakfast at home.
A while ago, I re-created a cousin to the Mighty Muffin, calling it the “Mighty ‘Bean’ Muffin.” It has mashed beans and bananas in it, and fills the ticket for things “delicious”. I also make my own oat flour. The finished product has three grams of protein, and only 80 calories. I make them in bulk, and store them in the freezer in little bags that each contain two muffins. I make a cup of tea (in my Cuppow®, which converts your Mason® jar into a travel mug), grab a piece of fruit, and off I go.
It’s a breakfast that is packed with a punch…fiber, protein, and deliciousness. Making a double batch yields 24 muffins. By my calculations, that is breakfast for more than two weeks of your daily drive to work. I am an unconventional baker, so follow these directions, and you will have the best “grab and go” breakfast on the roads. Really.
Mighty Bean Muffins
Note: I take four cups of old-fashioned oatmeal, and put it in my blender, and make my own flour. You’ll get two cups of flour this way.
2 cups of oat flour
1 t of baking powder
1 t of cinnamon
4T of raisins (optional), or any type of dried fruit (I also love prunes)
2 very ripe bananas
1 cup of mashed beans (any type will do)
½ cup of unsweetened applesauce
½ cup of water
Juice from one lime or lemon
Take all wet ingredients and put them in the blender. Allow them to puree until you have a tan looking “batter.”
Put into a bowl and add the dry ingredients. Stir until moist. Let stand for five minutes.
Spoon into silicone muffin pans, and fill 2/3. Place in a preheated 400 degree oven for 20 minutes, or until the muffins test “dry.”
Allow to cool. Arrange into packets of two, and put them in the freezer. You have a great snack. And, you have great “car food.”
These are great time savers. And if you make enough, you always have a great breakfast. Make a double batch.
Get your motor running and head out on the highway, in plant-strong style. And if you are running late, no-drive through for you, because you are well packed with a great and delicious breakfast.
NOTE: I had to go to a meeting last week, where the organizers said that they’d have “light breakfast.” I knew that translation, and decided to make a fruit salad. I already had the Mighty Bean Muffins, and pulled a dozen from the freezer. When I got to the meeting, I felt as though I needed to promote the muffins and explain what they were.
But, when will I ever learn. There is NO need. People just attacked the plate of muffins and asked for the recipe. My point?
Be a promoter and supply food to others. They will get this “plant-strong” thing, for sure.
Have you ever made an “Ann Esselstyn Waffle?” One morning while I was making a waffle, I thought to myself, “I bet I can bake this batter into a cookie.” With a few modifications, they have replaced the “Mighty Muffin” as a morning mainstay. These will be the easiest thing to make.
Ingredients (Preheat oven to 400 degrees)
3 very ripe bananas
½ cup of applesauce
½ cup of almond milk
1 t of vanilla
1 t (or more) of cinnamon
Raisins (if you want)
- Mash the bananas and mix with applesauce.
- Add almond milk and vanilla to mixture. Mix well.
- Add cinnamon.
- Mix in the oatmeal and stir well.
- Place on a lined cookie sheet, spoon, or use an ice cream scoop.
- Sprinkle dry ginger on each cookie (adds a nice kick)
Bake between 13-18 minutes. Let cool totally. Will peel off the paper easily.
Store in a container, or freeze them. This is a PERFECT breakfast. If you make them, post a pic and let us know.