Jennifer Wood’s Protein Waffle Recipe

 



πŸ§‡My go to #proteinwaffle πŸ§‡ recipe πŸ‘‡πŸΌπŸ‘‡πŸΌπŸ‘‡πŸΌ


Makes 5 servings 

Seriously! It’s so good! You’re getting protein from the egg whites and cottage cheese and slow digesting carbs from the oats. Perfect breakfast or pre or post workout meal on the go! 

Place all ingredients in blender. 

1 cup cottage cheese 

1 cup egg whites plus splash

1 1/2 cup reg oats 

1 tsp baking powder 

1/2 tsp Baking soda 

1 tbsp Coconut oil 

3 tsp flax meal (optional)

1 tsp vanilla 

Stevia - 4 shakes or sweetener of choice 

2 tbsp water

Blend everything above and let sit 5 min. If thickens too much add 1-2 tbsp water to thin it out. 


Spray waffle iron with cooking spray or coconut spray. Pour in approx 1/2 to 3/4 cup batter in to waffle iron and cook waffle. 


Let dry on cookie rack or plate. They toast back up when you reheat them in toaster or air fryer. 


Meal prep tip - Freezes well! Just toast when ready to eat. I heat mine in the air fryer or toaster oven. 


Jennifer Wood Fitness - follow my social media at Instagram @jennifercwood for more healthy recipes, lifestyle change tips, fitness motivation, laughs and more. 

Jen’s Healthier Version Sweet Potato Casserole

 My family loved my heart attack version I used to make, so I decided to try to recreate and lighten it up. The taste is still amazing and not exactly healthy but it is better than the original. The original recipe is still on the blog if you search for it using the search bar.



Lightened up Sweet Potato Thanksgiving Casserole Recipe 


4-5 med sweet potatoes 

Peel and boil until soft; drain 


Using hand mixer or stand up mixer whip potatoes with 1/2 stick of butter.


Add in a hefty dash of salt (you can add more later when you taste it) about 1/4 tsp pepper, 1/8 tsp garlic powder (optional)

A few tbsp (or splash) of toasted coconut almond milk or reg milk


1/4 cup coconut sugar

 

1.5 tsp vanilla extract 


1 tsp Cinnamon 


1/2 tsp Nutmeg


1 egg


Bake 350 approx 20-30 min, top with nuts and and or some

Marshmallows & cook for another 10 min. 


Top with 1/2 cup of pecans or walnuts and marshmallows if you prefer. I did half and half one year! This freezes well. Just keep the nuts until ready to bake. Thaw then reheat! 


Yields approx 8 servings. 


Follow me on Instagram at JenniferCWood for more healthy recipes, home workouts, fitness motivation, a good laugh and more! 


Xoxo Jennifer Wood