Do you ever feel like having waffles for dinner? Mmm, I do. Yesterday I decided to try making kale waffles—thus proving that I can, in fact, add kale to almost anything. A quick search on Pinterest for spinach waffles yielded all sorts of good ideas. I decided to use this recipe as a starting point, because it sounded interesting and had no added sugar. I omitted the protein powder, because I didn’t have any protein powder. I also used plain whole milk yogurt instead of vanilla Greek yogurt. Naturally, I substituted kale for the spinach, because, let’s face it: kale is one louder. It all turned out okay. The batter came together in a few minutes using the Vitamix and the waffles were the most gorgeous shade of green on the inside. For dinner I served the waffles with plain yogurt, applesauce, maple syrup and veggie sausages. For lunch, I packed an itty bitty container of maple syrup, since the kiddos insist of having maple syrup in every single square. I can’t blame them: I also want a little maple syrup in every single square. The waffles are fairly light, so I included some hearty sides: plain yogurt with cherry jam, small slices of sharp cheddar cheese, a big date, carrots, and pretzel crisps. I think I just might have to make these waffles again on Sunday for St. Paddy’s Day.