Sometimes I see or hear about a recipe and I think, “That will NEVER work.”
Spinach? In a waffle? Say what??
These came out to be delicious!!
I love my green veggies, but I was super nervous about how this might come out. After some googling, I found a few recipes to for this special breakfast item but none really fit what I needed.
That’s when I decide I had to try it my own way. I am a rogue when I cook in terms of recipe following and I am always looking for ways to make it on my own so that it will have the cleanest ingredients and will fit into my current nutrition plan.
I am working my way through a brand new workout program called 80 Day Obsession. It has 80 different workouts that I can do at home, on my time schedule, it comes with a nutrition plan that is based on eating the right foods at the optimal times to build lean muscle, shed fat, and tone up all over- but especially abs and booty. It has been a tough program but I have stuck with it for 50 days so far and am getting ready to start Phase 3. This timed nutrition means that I am getting up just a smidge earlier than normal to eat breakfast BEFORE my workout at 5:30 am. This preworkout breakfast HAS to be made ahead of time, has to be delicious and easy to eat, and needs to have a protein, carb, veggie, and a tsp of healthy fat. That’s what I used as my guide for this recipe.
Full Disclosure: I tried a few different methods of putting together the ingredients and you can see in my picture that the waffles looked different with each method.
The first way: I mashed the sweet potato by hand and whipped it into the eggs, then added chopped spinach. This was the best way to get a waffle that looked most waffle-esque.
The second way: I blended all of the ingredients in a blender. This made the waffles come out green (hello, spinach!) and might be less appetizing to some of you out there.
In order to stick to my nutrition plan, I made these one at a time to ensure they each had the right amount of ingredients in them, but you could always double and triple this recipe to make a bigger batch!
After the waffles are made and cooled, I tucked them into a large plastic baggie with wax paper in between them and stuck them into the fridge. Each morning I would grab a waffle, toast it up in the toaster oven and then schmear it with a teaspoon of natural peanut or almond butter. Delish!
The recipe below makes exactly 1 waffle:
1/2 cup steamed and then mashed sweet potato
1/2 tsp baking powder
pinch of salt
1 cup finely chopped spinach (loosely packed)
1/2 tsp cinnamon (optional)
Steam and then mash the swee
t potato. Beat the eggs in a separate bowl and then whip together eggs, sweet potato, salt, baking powder, and cinnamon. Add the spinach and mix well. Pour onto a hot waffle iron that has been sprayed with non stick cooking spray. I like to use Coconut Oil spray. Cook for 5-7 minutes until cooked through. Allow to cool completely before storing.
Serve with a tsp of peanut or almond butter, or your favorite maple syrup!