Here's a recipe that all will love: tasty gluten-free waffles that are sure to brighten your morning and enlighten your taste buds!

Ingredients:
2 1/2 cups old fashioned rolled oats
1/4 cup walnuts, almonds, or pecans
1 Tbs honey, maple syrup, or other sweetener (optional)
1 teaspoon salt (optional)
1 ripe banana
2 + 1/2 cups water (or more until desired batter-like consistency is reached)
1 cup cooked & drained garbanzo beans

Directions:
In blender, combine 1/2 cup water, nuts, honey, salt, garbanzo beans, and banana and blend until smooth. Add oats and remaining 2 cups of water and blend again until smooth. Let batter sit for a few minutes and then evaluate batter consistency. If needed (too thick) add more water and blend again. Next pour batter into preheated waffle grill ~ if using a new grill do not oil! The non-stick coating will adequately prevent sticking. If grill is greased it will ever-after require re-greasing. If this is the case, you may still be able to prevent sticking by sprinkling some sesame seeds on the grill before adding the batter and then sprinkling sesame seeds on top of waffle (batter) before closing the lid. Observing these two directions makes for a much healthier waffle (drastically reduces acrylamide production - a cancer causing agent produced by frying). Cook until waffle is browned.

One of my favorite breakfast or lunch dishes! This recipe combines the goodness of whole grain organic polenta (corn grits) with the savor of fresh tomatoes, avocados, green olives, and slices of delectably mild onions! But wait... there's a secret ingredient! Follow the recipe below to find out what takes ordinary corn grits and vegetables and turns them into a high-powered culinary delight!

High-powered Polenta:
3 cups organic polenta (or yellow corn grits)
6 cups water
1T Salt
2T Honey
1/4 to 1/3 Cup Coconut Milk (SECRET INGREDIENT!)

In large pot bring water (with salt added) to boil. Stir in polenta and reduce heat to low. As polenta begins to absorb water stir slowly to avoid scorching for an additional 5-10 minutes. Remove from heat and stir in honey and coconut milk.

Zesty Tomato Topping:
2 ripe tomatoes
1/2 onion, sliced
1/2t onion powder
2 garlic cloves, minced
1t dried oregano or
2t fresh oregano
Salt to taste

Sautée the onions in water: use just a little water and stir to keep onions from burning. You may need to add more water as you continue to stir… With practice you can easily master this healthier alternative to frying! Once the onions have slightly browned add tomatoes and remainder of ingredients. Simmer 7-10 minutes, stirring occasionally (since tomatoes are very moist, you will rarely need to add more water after this point).

Add Zesty Tomato Topping to individual servings of polenta. Garnish with sliced green olives and avocado. Eat for strength and enjoy!