Rise and Shine Waffles

A food system organized around quantity rather than quality has a destructive feedback loop built into it, such that the more low-quality food one eats, the more one wants to eat, in a futile–but highly profitable–quest for the absent nutrient.

from In Defense of Food, p.124

Quality rather than quantity.

It’s an idea that I think applies to all of life but most certainly in the area of food.

I am working on a promised list of meals that will last you a week and feed your body well, but for now I am just going to tell you what we had for breakfast.

Taido makes breakfast at least three times a week at our house, and this healthy waffle recipe is a regular. We have burned up two waffle irons since we got married and are now on our third.

Our kids have loved these waffles since they were toddlers in rainy Seattle. Move over eggo. Here are the best (and best for you waffles) we can think to serve up around here.

Make a whole bunch on the weekend and freeze them if you don’t like to make breakfast during the week.

Rise and Shine Waffles

Serves: 6 Chinos

1½ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

2 cups organic milk or organic soy milk

2 eggs

¼ cup butter (melted)

3 tablespoons honey

1 cup rolled oats, not instant

1 cup chopped nuts (if you don’t like nuts you can leave them out and add ½ cup more of oats.)

most waffle irons take about 1/2 cup batter per waffle.

Serve warm with maple syrup and fruit.