Oh, sure, you can go out for breakfast and order a ridiculous stack of flapjacks filled with chocolate chips and topped with whipped cream and powdered sugar (true story!), but Monica Amsterdam, CHC, AADP, FDN-P, director of nutrition at the Medical and Wellness Center of NJ, has a better idea for your morning meal that’s quicker, easier and healthier than that.
She loves breakfast and has created a waffle recipe stuffed with superfoods that will keep you energized and ready to take on the day. And if you whirl in some spinach or kale, it’ll turn the waffles a light green color that will intrigue the kiddies.
Serves: 2 servings
- 1 egg (if allergic or sensitive to chicken eggs you can substitute with duck, turkey, quail eggs, Ener-G egg replacer or flax egg)
- 1 cup millet or quinoa (if using quinoa, soak it overnight)
- ¼ cup dairy-free milk of your choice
- 1 tablespoon coconut oil
- 1 teaspoon each vanilla extract and/or cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon Himalayan or Celtic salt
- 1 or 1½ tablespoons coconut sugar or stevia
- 1 tablespoon hemp seeds
- ¼ cup spinach or kale (optional)
- Place all ingredients into a blender and process for 40 to 60 seconds.
- Pour into a waffle maker and bake according to your waffle maker's instructions.
Made with quinoa, the texture is a little different, but pleasant, a little creamier in the center.
What’s your favorite waffle topping or ingredient? —Gail