Goooooood morning! Happy weekend! I’m starting off my Saturday with a spin class lead by my favorite Flywheel instructor, Allie. She plays the best music, which is one of the most important things for me in a workout. I mean, she played the new Zayn/Taylor Swift song the day after it came out during class. I don’t think I’ve ever pedaled so hard. Today, my motivation will be thinking about the everything bagel with garlic and chive cream cheese I am going to devour when the class is over. My favorite bagel place in Chicago is currently Bro Bagel in Wicker Park. Their bagels are so good I have literally licked the paper they served the bagel in when I was done eating it.. Today we’re trying The Bageler’s Coffeehouse in Lincoln Park to try something new, and because it’s close to home. I’ll keep ya posted on whether it lives up to my expectations/is as good as Bro Bagel.
This week I made this really easy, delicious, and seemingly fancy breakfast with only these simple ingredients:
I’m giving al pod all the credit for this concoction. We’ve made it a bunch of times with different fruit on top, but these Van’s organic blueberry waffles have been my favorite waffle to use so far. Other combos we really like are strawberries and peaches when those are available.
Try this out to spice up your morning breakfast this week!
- 2 frozen waffles- we like Van's organic waffles
- ¼-1/2 cup ricotta cheese
- Fruit- blueberries, strawberries, peaches
- 1-2 tsp honey
- Dash of cinnamon
- Toast waffles
- Spread ricotta evenly over each waffle
- Top with fruit of your choice
- Drizzle honey over the top
- Sprinkle a dash of cinnamon over each one