Waffles for Breakfast
Waffles for Breakfast
Makes 6 waffles
Ingredients:
1/2 cup of fat free milk
3 large egg whites
3/4 cup Golden Cloud Cake Wheat Flour (0.9g/100g)
6 servings of Protein Whey Isolate (6 tbl spoons) Choclate or Vanilla
2 tsp baking powder
pinch of salt
1/4 tsp Selati Yellow sweetener (aspartame free)
1/2 tsp vanilla essence
Instructions:
Pre-heat waffle iron. Add the ingredients to your mixer in the order listed above (be sure you add the milk and eggs before the flours). Mix for 1 - 2 minutes or until the batter is smooth. Taste for sweetness and adjust if needed
Pour batter into waffle iron, using 1/4 to 1/3 cup of batter per waffle (this will depend on the size of your waffle iron). Cook waffles until light brown and then carefully remove waffle. Using 1/4 cup measurements, this should make approximately 6 waffles.
Serve immediately with smooth cottage cheese, cinnamon and sweetener.
Easy to Freeze left overs:
Seperate the cooled down waffles with wax paper (to prent from sticking to each other) and place in freezer bag. Then place waffles in a freezer save container.
Easy to Reheat for a quick breakfast:
Place frozen waffle in toaster on a low-medium setting until heated and crispy. (Make sure the waffles do not burn)
Fruit:
From 2nd phase fruit is introduced to your programme then you can add a hand full mixed berries, strawberries or hand size grated apple or hand size sliced peache to your breakfast waffle.
Lunch Idea:
You can if you want make this waffle for lunch as well, make a savoury waffle, do not add the protein whey isolate to the recipe and serve with sliced chicken mixed with smooth cottage cheese, peppers, spring onion, parsley, salt & pepper to taste. Gives that chicken mayonnaise texture. Or you can have mince with the waffle, let your creativity go and make your Lifestyle meals exciting!
1 Waffle will serve as a full protein and full carb