Whole Wheat Waffles with Berry Compote



Some mornings just call for waffles. This is my easy, go-to recipe.


2 cups almond milk (or your preferred non-dairy milk)

1 Tbsp. apple cider vinegar

3 Tbsp. sweetener (sugar, agave, or maple syrup)

1 tsp. vanilla

1 cup whole wheat flour

1 cup all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt


Pre-heat your waffle iron. Mix the first four ingredients well. Add the last four ingredients and stir until well combined. You should have a nice, pourable (but not runny) batter. Grease your waffle iron (I use sunflower oil in a spray bottle). Follow the manufacturer’s instructions for your iron, or, if you have an old one like me, use trial and error to determine the perfect cooking time and then use a timer for the rest of your waffles. Place finished waffles on a plate in a warm oven until you’re ready to eat.


In a small saucepan, combine 2 cups of mixed berries, 1/8-1/4 cup sweetener (sugar, agave, or maple syrup), depending on taste, and a pinch of salt. Cook over medium heat until most of the berries have cooked down but some still retain their shape. Let cool until warm but not burn-your-mouth hot.

Put two waffles on a plate. Douse Drizzle with maple syrup and top with berry compote. Enjoy!



Emmy doesn’t spend much time in the spotlight. Her sister Lily usually hogs it all. But this picture of Ems is too good to pass up. Her cozy, chubby little belly is just perfect.


Coming up for Air

The past month or so I’ve been working like crazy at the office and haven’t had much time for fun stuff like eating, reading, and making. Please forgive the radio silence! It hasn’t been a complete black-out, though…

I spent an awesome day at Natural Products Expo West, I baked a berry pie for Pi Day, I worked on a gift for a friend’s toddler (which was supposed to be a gift when she was born!), and I enjoyed our local farmers market a couple of times.

IMG_6858The awesome folks at Beyond Meat! #expowest

IMG_6861Hard to believe it’s March, isn’t it? Anaheim Convention Center. #expowest

IMG_6863I loved seeing this Certified Vegan label on booths at the Expo! #expowest

IMG_6867Coconut Bliss was serving up delicious samples!

IMG_6870I was happy to see this Rainforest Alliance Certified Palm Oil label on many of my favorite products. It’s not a perfect certification, and I would like to go palm oil-free, but it’s a step in the right direction.

IMG_6880So Delicious had a great booth with hand-lettered chalkboard signs. Pretty typography and excellent vegan foods? Swoon! #expowest

IMG_6881These frappuccinos for the vegan crowd were delicious. Sugar coma, here I come. #expowest

IMG_6882I want one of these dispensers at my house! BTW, cashew milk is GOOD. #expowest

IMG_6886I raved about this chocolate bar so much, the kind folks at Endangered Species Chocolate gave me a whole bar to take home! #expowest

IMG_6887I love these wine glasses by LifeFactory. They are going on my wish list. #expowest

IMG_6889Hello, Gardein! Love you! #expowest

IMG_6892This had to be the biggest surprise of the day — vegan cheesecake, made with Daiya cream cheese. It’s the closest thing to “real” cheesecake I’ve had since going vegan. Truly delicious. #expowest

IMG_6894I really love Field Roast. These lovely ladies helped dish up two new Field Roast offerings — a maple breakfast sausage and a veggie burger. Both were excellent. #expowest

IMG_6898The day after #expowest, I visited the Hollywood Farmers Market and ran across this lovely display.

IMG_6906Very (messy) Berry Pie for Pi Day!

IMG_6926Brunch at Sage Vegan Bistro in Echo Park. This was the special — a soyrizo frittata with tofu, soyrizo, Daiya, spinach, and onions.

IMG_6930Name banner for Fay! F is for flamingo, A is for armadillo, and Y is for yak. It’s not finished (it needs backing and a ribbon for hanging it), but I couldn’t resist sharing it at this point. Look at the cute yak! He’s my favorite.

Now we’re all caught up, and I can dive back into the report I’m writing for work. Wish me luck!