Anyone that's ever had a migraine knows that you don't want to eat anything - not oatmeal, not eggs, not cereal. Nothing. Nada. Zap. Zilch. You're head feels like it might explode, you feel dizzy, noise makes you cringe and you want to wear your bug style sunglasses all day. But... this particular morning, I thought that *maybe* I could eat french toast and by maybe I mean maybe french toast and definitely not anything else. So I opened the fridge to pull out my brown rice bread...and only one slice was left...
FAIL :( This was oddly reminiscent of the time my blender spewed black bits of plastic as it shredded the bottom when all I wanted was a smoothie to go along with my killer migraine right before my Macronutrients exam - that's another story for another day.
So, what did I do? I had to get a little creative and slightly crazy - but stay with me it was worth it. Next, I opened the freezer. Well, there were Van's waffles in there but I wanted french toast or nothing at all. What if I made french toast with the waffles? Hmmm. What if I put strawberry preserves in between said waffles and made stuffed french toast? Were you thinking, oh no, I didn't...
Heck yes I did.
|All sprayed and ready to go|
Waffle French Toast
2 Gluten-free waffles (I used Van's)
2 tbsp strawberry preserves
1 teaspoon vanilla
1/4 cup soy milk (I used Silk)
Huge dash of cinammon
1. Toast your waffles in a toaster oven - you don't want them to be cooked - you just want them to be un-frozen.2. Mix egg in a shallow bowl with vanilla extract and cinnamon.
3. Add milk to egg mixture, stir to combine.4. Spread preserves on one waffle, top with the other one sandwich style.
5. Place waffle sandwich into the egg mixture, ~ 3 minutes per side. Flip
6. Heat a small skillet over medium heat. Cook both sides until golden brown.
7. Top with toppings of your choice - I rolled with 1/2 tbsp Smart Balance Light and a pinch of powdered sugar.
|I promise that was a whole banana before, opps|