Hi, friends! How is everyone? Recently, Ryan and I have been staying busy with what feels like 500 work obligations (who woulda thunk that working seven days of the week would keep you so busy…?), playing with our pup, and enjoying our new virtual reality headset (I am so obsessed omg). Also, can we please discuss this weather?! It is absolutely beautiful in Milwaukee today and is supposed to stay that way for the weekend. 50 degrees in Wisconsin in February?! Not gonna hear me arguing!
Since this weekend is shaping up to be a busy one, I’ve loaded the house up on several prepped dishes so we can grab and go as Ryan and I both will be running out the door in a million different directions. Aside from the roasted veggies that I always spend an hour preparing for us, I made a big ol’ batch of these sweet potato waffles for breakfasts, snacks, second-breakfast, first-lunch… you get it. Ok, so let’s discuss these waffles. They are paleo-friendly (and gut friendly, for me personally, at least!), full of fiber and nutrients, AND they can be eaten on the go! WINNER. Eating waffles in your car while driving to work may not seem glamorous, but when a majority of your job revolves around driving like mine does, food you can hold without making a mess (or causing an accident) is necessary. Note, however (and I hope this goes without saying), don’t pour maple syrup or yogurt over these while driving on the highway. Wait until you’re at a table for that. With a plate and silverware, preferably.
I also should mention how great these are as a pre- and/or post-workout meal. Recently, I’ve been using these as part of my post-workout meal after crossfit and have been really impressed by how much sustained energy I have throughout the day. So, for days you are lifting or doing HIIT, I would highly recommend having these on hand!
Another major perk? These take minutes to prepare and cook. I tripled the recipe today and had the waffles cooked, in tupperware, and in the freezer (did I mention they freeze perfectly? Just thaw in a toaster oven or on a baking sheet in a conventional oven and BOOM, DONE) in 30 minutes. So, if you stick to the recipe itself, you’ll have you and your family a solid, filling breakfast that will keep you all satisfied for hours.
This recipe is paleo, dairy-free, gluten-free, vegetarian, and refined-sugar-free.
Prep time: 5 mins
Total time: 15 mins
2-3 medium sweet potatoes, rinsed, skin on
1 large egg, whisked
5 tbsp egg whites
1/3 cup maple syrup
1/2 tsp baking soda
1/2 tsp baking powder (can be omitted if personal paleo diet does not allow)
1/3 cup coconut flour
1 1/2 tsp cinnamon
3 tbsp brown sugar
1/2 tsp salt
Vanilla coconut yogurt
- Preheat waffle iron to medium heat.
- Chop sweet potatoes into small enough pieces that they will fit into food processor.
- In food processor, pulse sweet potatoes until they are cut into small pieces, but not enough that they are completely blended.
- Remove sweet potatoes from food processor and measure out 3 1/2 cup (any remaining can be refrigerated and added to a breakfast hash or quick dinner side dish).
- In a medium bowl, combine sweet potatoes, egg, egg whites, maple syrup.
- In a small bowl, combine dry ingredients.
- Combine wet and dry ingredients slowly until thoroughly mixed.
- Using a ladle, pour mixture into waffle iron (the mixture will be thicker than traditional batter, so you may need a fork or spoon to push sweet potato mixture into corners of waffle iron).
- Cook mixture until completely cooked through, approximately 5 minutes, depending on your waffle iron.
- Remove from waffle iron and serve with maple syrup and coconut yogurt.