IT’S WAFFLE WEDNESDAY!!

Furreal. I’ve been on such a serious waffle kick. This week I made a batch of these Fluffy Whole Wheat Waffles so I could have leftover for breakfast and it’s been squashing my cravings like woah. I like reheating them in the toaster so they get nice and crispy then topping with sliced strawberries, Ohio maple syrup, and buttah. Sometimes I have eggs with avocado on the side but yesterday morning the waffle hit the spot. I had coffee on the side per usual!

First..how amazing is our new kitchen rug? I bought the one below on eBay but this rug is similar! I love the color it brings to the space. I’ll be dedicating a whole blog series to our home renovation so stay tuned!

We had our friends over for tacos last week so lunch was deconstructed chickpea pecan tacos with salsa and leftover buffalo cauliflower dip (my favorite dip ever!!!) plus tortilla chips for dipping.

I spent the afternoon at TRISM and finally got to try the flatbreads from our new happy hour menu. The jackfruit with vegan lime ranch was my fave followed quickly by the pesto veggie. So divine!

I snacked on an unpictured pear while I reheated leftover lasagna for dinner (I ended up getting seconds). I used these lentil noodles and they’re fab! On the side we had quick homemade garlic bread (spread bread with butter/Earth Balance, nutritional yeast, garlic powder, and salt and broil both sides till crispy) and our usual salad.

I was so bummed that we were out of apple crisp for dessert but luckily by Blueberry Banana Nut Baked Oatmeal topped with vanilla ice cream tasted kiiiiinda the same.

And to all a great night!