Sweet Potato and Spinach Waffles

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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:

Ingredients:

2 eggs

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)

Directions:

Steam and then mash the swee

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Sweet Potato Spinach Waffles

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!

Clean Eating Spaghetti Squash Pie

@bmorefitmom

As a mom of two super active boys, we are constantly in the car on the weeknights running here and there to practices. Between getting home from work, getting the homework completed, and getting back out the door, it means that sometimes we have just 30 minutes or less for dinner. I am not a drive thru dinner mom! So I rely on recipes that are fast but still keep us eating clean foods as much as possible.

With this kind of time crunch, I am always looking for easy recipes that can be made in just one dish. This saves time and dishes too! This recipe is a hit because it has all of the italian flavors that my kids and husband love to eat, but it really full of healthy lean proteins and tons of veggies too. The ground turkey can be swapped for grass fed beef, if you choose to use that. You can also throw in a ton of chopped fresh spinach to really boost the nutrients in this meal!

Best part– the leftovers are almost better than eating it the first time around. It reheats in a snap!

Ingredients:

  • 1 medium spaghetti squash
  • 1 pound lean ground turkey (organic)
  • 1 jar of Rao’s tomato basil sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzerella cheese
  • 2 eggs
  • Salt, pepper, parm cheese to taste

Directions:

Preheat the oven to 350. Poke holes with a fork all over the spaghetti squash. Place it on a plate in the microwave for 8 minutes. Allow to stand in the microwave for an additional 5 minutes. Meanwhile, brown the ground turkey in tsp of olive oil in a saute pan with deep sides. Add salt, pepper, and italian seasoning. Cut the spaghetti squash in half and scoop the seeds out of the middle using a spoon (a grapefruit spoon with those little edges on it works really well here). Then scrape the spaghetti squash strands out and into the pan with the meat. Add the jar of sauce, the cup of ricotta cheese and stir, using a fork, until well combined. Pour the contents of the saucepan into a large mixing bowl. Beat the eggs in a small bowl. Temper the eggs by putting a small amount of the warm spaghetti squash mixture into the beaten eggs and whisking to bring the temperature up. This will help keep the eggs from scrambling when you add it to the hot spaghetti squash mixture. Add the tempered eggs to the squash mixture and stir to combine.

Spray two baking dishes with non-stick cooking spray. Pour the mixture into the prepared baking dishes and top with the shredded mozzerella cheese. Bake at 350 for 205-30 minutes until the top is golden brown and the middle is set. Allow the pies to cool slightly before serving. This dish is even good served at room temp.

Top tip: This makes two pies— eat one for dinner and save the other for lunches/ leftovers for a quick reheat meal!

spaghetti squash pie

Clean Eating Chicken Salad

I love chicken salad! It is such an easy and filling lunch. I make a big batch of this on Sundays and take it with me all week to work. This recipe combines some great spices with sweet fruits and crunchy walnuts and celery so it is not-your-average chicken salad.

A working mom’s best friend is a rotisserie chicken. Try to find an organic version if you can. Buying a fully cooked chicken makes this recipe take less than 10 minutes to prepare. Did you hear that? An entire week worth of work lunches prepped and ready to go in just 10 minutes? It can be done! I place the finished chicken salad into 5 separate containers and grab one each morning to pop into my lunch bag.

Ingredients:

  • 1 rotisserie chicken 2-3 lbs (breasts removed, meat diced)
  • 2-3 stalks of celery, finely diced
  • 1/2 cup chopped walnuts
  • 1 medium green apple, peeled and diced
  • 1/2 cup purple grapes, halved
  • 1 cup plain greek yogurt
  • 1 tsp McCormick Garlic and Herb seasoning
  • 1 tsp McCormick Lemon and Herb seasoning
  • Salt and pepper to taste

IMG_4324Directions:

  1. Mix greek yogurt with seasonings, salt, and pepper. Stir until well combined.
  2. Add in the chopped grapes, celery, chicken, green apple, and walnuts. Stir until all ingredients are coated well.
  3. Portion this out into 3/4 cup to 1 cup servings. Makes 5 servings.IMG_4326