Waffle Week Day 3: my normal eats all in one waffle. or not. fail.

Things I consume on an almost daily basis:
oatmeal
cottage cheese
protein powder
cinnamon
eggs
Also in the mix:
vanilla extract
So what would my favorite work-a-day foods taste like blended and cooked on a waffle iron?
I couldn’t tell you:

I am sure Janetha, writer of the lovely blog Meals and Moves from which this recipe came, could.
I was all ready to dig these Protein Waffles and I am blaming failure on the fact that when I made this I was but a fledgling waffle-woman. However!

Wise wise Janetha of the rock-hard abs said I could make it into pancakes instead.
So I did. With the remainder of the half-recipe of batter I’d made. Then I decided to get cocky and flip the first pancake. More fail.
That fail was totally my fault. So I did not take a picture.
Trying not to dwell on my shortcomings.
Finally I managed one pancake:

Pretty much equal parts oats, protein powder, cottage cheese and egg whites with flavorings added.

Perhaps too much of a good thing just overwhelmed my waffle maker.

Perhaps my waffle maker is acting up because it wants a name. It just wants to be loved too. I will have to dwell on this.

On to what we should all really care about: taste.
Seeing as I love all these ingredients, the fact that it tasted delectable makes sense.
Ah, logic.
If I continue to follow logic I wouldn’t name my iron. I’d buy a new waffle iron-I’m pretty sure the reason I’ve been having sticky issues is simply that it is really, really old.

Do tell me, o blog readers: have you named any household appliances?

Look ma, I garnished: Pumpkin week day 3

Considerably more attractive than yesterday’s shake, eh? I am particularly excited for this Pumpkin Protein Shake, changed only a bit from Meals and Moves, because it is thanks to this blog that I discovered the wonders of xanthum gum. And as soon as I manage to find guar gum I hope to experience more shake magic. One of my complaints about protein shakes is that they either have too little body, or too much ice. How to get a thick, creamy texture without having to add ice? Use one of these gums. It makes your shake like almost like pudding. Liiiiiiike puddin’. So I’ll quit my yammering and give you the recipe I made last night:
Pumpkin Protein Shake(adapted-just barely-from Meals and Moves)
1 cup plain unsweetened almond milk
1 serving vanilla protein powder
1/2 cup pumpkin(from a can)
4 tsp. cinnamon
generous pinches of ginger and nutmeg
small pinch ground cloves
dash of vanilla
1/2 tsp. xanthum gum
sweetener to taste(is used a few packets of Equal-yeah I know its bad for you oh well)
Blend it up. Pour it in a glass and if you’re feeling frou-frou garnish with a dash of cinnamon and a shot of Reddi-whip. Love that stuff.