Monday, 14 March 2016 19:34

Recipe: The Falafel Waffle

Falafel is one of my favorite foods and anytime I can get my hands on it I am going to take advantage. A couple of weeks ago Karen and I were talking about going to one of our favorite Greek restaurants for falafel but I got the idea that we can just make it at home and not have to use chickpeas to make it but rather garbanzo bean flour.

I had the flour, the parsley, baking soda and garlic so why not make them at home and instead of busting out the oil just using my trusty waffle maker. Then instead of just having falafel waffles we could make them into sandwiches and top it with a tzatziki sauce. My Mediterranean cooking inspiration was on high gear and it was time to get this party started.

Below is the recipe and it is super easy to make. You can use it for #MeatlessMonday or just whenever.

Enjoy and do not forget to #EatUp.


Published in Snack/Dessert Recipes

Waffles have been a staple of my diet ever since I realized how their macronutrient composition would aid in recovery from training and racing.  Never mind how great they taste.  I have been known to go on a 30 day streak but like all good things those must come to an end.  As I was going through the off-season and not really training very hard the need for them seemed to diminish.  That was until Rocky Raccoon 50 training started and the ability to recover quickly so that I could get out the door the next day became imperative.

With that I started to make more and more waffles.  Upon posting them to Instagram I got a request from Kim Kallas of the Famous Kallas Duo (with her husband Taylor) to email her some of my recipes.  I figured she wasn’t the only one thinking that (at least that is what I am telling myself as I type up this post) and so I figured it would be best to post a few of those recipes here.

Over time I have evolved in how I create the batter but rest assured each of these recipes has something special to them.  I am posting them here in rank order of how much I enjoyed them and how creative they were.  The French Onion soup is probably my favorite and one I am most proud of.  Converting soup to a waffle was on my list of things to do for a long time and when I finally got around to it…..well let’s just say this is the best way to enjoy soup on a cold winter day without burning your tongue.

Published in Breakfast Recipes
Wednesday, 31 July 2013 09:25

Tru Glass Top Waffle Maker Product Review

[caption id="attachment_8685" align="alignright" width="280"]tru glass top waffle maker - product review - waffles The Tru Glass Top Waffle Maker[/caption] The Tru Glass Top Waffle Maker was a true steal of a deal for me.  As some of you may know Karen and I sold our house and downsized into a town house (which by the way was the best decision ever made - other than marrying her) and with any move comes trips to Bed, Bath & Beyond and Home Depot if we have enough time. As luck would have it we were in Bed, Bath and Beyond looking for new containers for our Magic Bullet and I can't help myself but I gravitated toward the waffle markers.  I have a Hamilton Beach waffle maker that has a broken clasp.  It works like a charm but it is getting up there in years and maybe there is a better waffle maker out there for me.  I started looking at prices and of course the Cuisinart jumps out at me but that price is way up there and it doesn't make sense financially to buy this waffle maker unless it is going to make the batter, cook and clean for me with the touch of a button. I moved past that and noticed a yellow tag on another model.  What exactly does this yellow tag mean and it says 20% off.  That is a good start.  I have a $5 off coupon as well so I am already saving $13 on this $40 waffle maker.  I look on the shelves and it is nowhere to be found so I ask a sales associate about it. He leaves and comes back and tells me that since it is the last one and there are no boxes it is 50% off.  WHAT?  So from $40 to $20 to $16 to $11?  I don't care if this waffle maker is horrible it is coming home with me.  With tax the final cost was less than $15.  WIN! I got the true glass top waffle maker home and immediately went to work.  Figuring I know all there is to know about waffle makers I plug it in.  It heats up the light goes off alerting me to its readiness and I pour in my batter.  A few minutes later the light indicates that the waffles are ready and I open it up and they are ready in the center but a little raw on the edges.  Not bad for a first attempt.  No complaints but I am still loving the Hamilton Beach. Some time goes by before I decide to operate the Tru Glass Top Waffle maker again and this time I am going with blueberries.  I go through the process and pour in the batter and something looks wrong but I close the top anyway.  The light goes off but I leave them in there for a little longer because of the moisture caused by the blueberries I have to cook them a bit longer.  Well after a few minutes I open up the lid and there is batter stuck to the top and the bottom.  Forgot to oil the waffle iron despite its claims of a non-stick surface.  I am not having a good time with this waffle maker but I am not deterred and will try again. The next time I use it I remember to oil the waffle maker because I am going with waffle hash browns.  The oil is a must.  After the Tru Glass Top Waffle Maker is ready I rub coconut oil on it and place the shredded vegetables in it.  A few minutes later and the perfect hash browns come out. VICTORY!  I then go on to make banana nut waffles as well as corn tortilla waffles and both come out great.  I am starting to be convinced that the Tru Glass Top Waffle Maker is the newest gadget in my kitchen and that the Hamilton Beach may soon get retired.

Tru Glass Top Waffle Maker Pros/Cons:


  • Makes two 6" waffles rather quickly so turning out a bunch for the family is fairly easy to do.
  • Heat control knob in center of the waffle maker allows you to control the temperature of the waffle iron.
  • Light indicators are easy to see from across the kitchen
  • Clean up is quick and easy.
  • Doesn't take up a lot of space in the cabinet.
  • The glass top gets HOT and if you forget that you have just used it you can burn your hand (speaking from experience.)
  • Despite the claims of non-stick there is still a need for oil.
  • No clasp to keep the lid closed so if you are making a fruit waffle you need to put pressure on the top with something heavy.
Overall: As I mentioned earlier the Tru Glass Top Waffle Maker may soon be a permanent replacement for the Hamilton Beach I love.  This is a terrific waffle maker that makes crunchy on the outside and fluffy on the inside waffles with little to no fuss.  If somebody were to ask me if they would recommend this waffle maker at the original price of $40 I would say yes.

Waffles Made Using The Tru Glass Top Waffle Maker


What Kind Of Waffle Maker Do You Have?

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Published in Product Reviews

When you saw 3 Ps of breakfast were you expecting something more than polenta, pecans and pineapple?   Maybe you were hoping that the 3 Ps were different ingredients or possibly you thought there is no way I would put those together to make a meal.

Lucky for you I can have a vivid imagination when it comes to being in the kitchen. When I saw the polenta in mypantry and knew that there were pecans from my  Throw in freshlysliced pineapple in the refrigerator and I went to work on meal planning for a lunch time waffle to keep the#wafflestreak going.  I am currently on Day 15 of #wafflestreak and have plans for it to reach 17 days.

Here are some of the health benefits of the three prime ingredients:


Polenta: Polenta is a low carbohydrate food rich in vitamin A and C. The level of beta-carotene has health benefits like, cancer and heart disease prevention.

Pecans: Pecans are a healthy fat as they are a rich source of monounsaturated fatty acids.  They are high in antioxidants, vitamin E, beta-carotene, lutein and several important B-complex groups.

Pineapple: Pineapples taste great and they provide plenty of health benefits.  They are packed with Vitamin A, vitamin C, calcium, phosphorus, and potassium.  They are also rich in fiber which contributes to weight loss.

Polenta Fries, Pecan Waffles And Pineapple Recipe

Polenta Fries

Ingredients: 1/4c polenta, 1c water, Italian Seasonings, plastic wrap, baking dish

Servings: 1

Nutritional Information: 130 calories, 27g Carbohydrates, 0g Fat, 3g Fat, 2g Fiber


  • Bring water to a boil then add in polenta and reduce to simmer.
  • Stir polenta until all the water is absorbed.
  • Line baking dish with plastic wrap so that it comes over the side of the baking dish.
  • Pour polenta into baking dish and wrap with plastic wrap then place in refrigerator and allow to set for minimum of 2 hours.
  • Preheat oven to broil.
  • Remove polenta and plastic wrap from refrigerator and cut into fries.
  • Place fries back into baking dish and spray with a little cooking spray.
  • Place in oven and allow to bake for 20 minutes until a crunch begins to form.
  • Flip polenta fries and bake for another 15-20 minutes until baked through and a crunch texture has formed.

Pecan Waffles

Ingredients: 1/2c garbanzo bean flour, 1/4c coconut milk (unsweetened), 1oz pecans (crushed), 1 egg


Servings: 1

Nutritional Information: 497 calories, 42g Carbohydrates, 30g Fat, 21g Protein, 13g Fiber


  • In a bowl combine flour, egg and milk then set aside.
  • In a sandwich bag place nuts then cover with a dish towel and crush with rolling-pin, meat tenderizer or a can.
  • Add 75% of the pecans into the batter and combine well.
  • Heat waffle iron then pour in batter and cook per manufacturer’s directions.

To assemble plate follow these steps:

  1. Place pecan waffle down on plate then top with 2 polenta fries and continue until last waffle is placed on top.
  2. Place remaining polenta fries on the side of the plate.
  3. Chop pineapple and add to side of waffles and polenta.
  4. Serve dish with honey and sriracha.


  • My waffle batter is thick and I cook my waffles on medium-high so that they get a crunchy exterior with a chewy interior.
  • Waffles take no time to cook so make batter then set into refrigerator while polenta fries cook.
  • In last 10 minutes of the polenta cooking start making the waffles so all come out at same time.
  • Polenta fries are great dipped into the honey or the sriracha or both.
Published in Breakfast Recipes
Sunday, 24 February 2013 12:00

Dried Cranberry Pecan Lime Waffles

Dried Cranberry Pecan Lime Waffles were created on February 20th which was the 10th day of my current 12 day #wafflestreak.  Yes, #wafflestreak is a hashtag I use that was created by FatFluential and one that I take great pride in.  Not all the waffles in the streak are breakfast or brunch.  They aren’t always sweet, but can sometimes be savory or made from vegetables.  The waffles may also be come in the form of polenta as seen here and here.

Yesterday I posted my Chocolate Pistachio recipe and when I woke up this morning I had a request on Instagramfor the Dried Cranbarry Pecan Lime Waffles.  Of course, I cannot just post the recipe for the pecan lime waffles without giving you some background on how the recipe came to be.  If you look at the name of these waffles you may have noticed a tie to Thanksgiving and that is essentially where the inspiration came from.

I was sitting at my laptop and thinking of how I had created waffles from desserts, such as these Gingerbread waffles or from the combination of peanut butter and jelly sandwiches.  One of my favorite desserts has always been pecan pie but it is just nothing but sugar and a crust.  The day that pecan pie shows up in my house is on Thanksgiving which has always been my favorite holiday and the idea of dried cranberry pecan lime waffles was created.

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No more verbiage from me, so here is the recipe for the pecan lime waffles (typing dried cranberry……was too much!)

Dried Cranberry Pecan Lime Waffles Recipe

Ingredients: 1/2c Garbanzo Bean Flour, 1 egg, 1/2c Coconut Milk, Juice of small lime, zest of 1 lime, 1 Tbsp dried cranberries, 1 oz pecans (chopped)

Servings: 1

Nutritional Information: 532 calories, 46g Carbohydrates, 3og Fat, 21g Protein


  1. Chop pecans or place in a food storage bag cover with a towel and mash with a rolling pin, can or meat tenderizer.  Set aside.
  2. Zest the lime into a bowl then cut in half to prepare for extracting the lime juice.
  3. In same bowl combine flour, egg, lime juice and coconut milk.  Whisk until well combined.
  4. Add pecans, lime zest and cranberries to batter and mix well to combine.
  5. Pre-heat your waffle iron per manufacturer’s directions.
  6. Spoon batter onto iron and once all the steam is released then open up the waffle iron and serve with fruit.


  • The texture of the batter I create will make the waffles crunchy on the outside and soft and chewy on the inside.
  • Serve with maple syrup to truly provide the pecan pie taste.
  • If you are not a fan of lime you can leave it out but it adds a terrific refreshing citrus taste.
Published in Breakfast Recipes

Chocolate Pistachio Waffles has been on my meal plan menu for nearly one week now and I wanted desperately to move it up into the week but I also knew that I was going to be riding for three hours and running for 30 minutes and needed something to look forward to.  Then again there was a good chance that waffles were going to be on my menu so I could have scarfed down the chocolate pistachio waffles earlier this week.  Good things come to those who wait……

As I was going through the week I came across the idea of ice cream.  What kind of ice cream would go with chocolate pistachio waffles?  Vanilla?  Boring….. Chocolate?  …..Hmmm, maybe too much chocolate?  Mint? …..the green mint with green pistachio?  Nope, I decided to make strawberry ice cream.  Why?  Because I had just put 2 pints of strawberries into the freezer and knew I could get ice cream from them with little to no effort.When I put together my meal plan I try to create waffles that I have not had in a long time or create a new flavor for myself.  When I was at Sprout’s the idea of chocolate pistachio waffles popped into my head and I knew I had not had that flavor ever even though I knew that I had chocolate hazelnut (Nutella flavor) waffles on the plan for the day prior.  This kind of thing happens to me when I go grocery shopping and I think I have my meals planned out then I walk by the bulk area and can pick up a little bit of this and a little bit of that.  Throw chocolate into the mix andchocolate pistachio waffles and chocolate hazelnut waffles are born.

I know, less talk and more recipe so I will not waste any more of your time.  Here is the recipe for the waffles:

Chocolate Pistachio Waffles And Vegan Strawberry Ice Cream

Ingredients: 1/2c garbanzo flour, 1 egg, 1 oz pistachios, 100g frozen strawberries, 1 Tbsp Goji Berries, 1/2c + 1 Tbsp Coconut Milk (unsweetened and split into 1/4c), 4 sections Ghirardelli 72% cacao chocolate

Servings: 1

Nutritional Information: 712 calories, 72g Carbohydrates, 43g Fat, 28g Protein, 20g Fiber


  1. In your blender add frozen strawberries and 1/4c coconut milk.  Blend until a smooth mixture forms.
  2. Place strawberry ice cream into a metal bowl and into your freezer to set up.
  3. Place pistachios into a storage bag and seal it.  Place towel over top and smash with rolling-pin or meat tenderizer or a can.  Set aside.
  4. In a medium bowl add flour, egg and 1/4c coconut milk.  Whisk to combine well.  Set aside.
  5. In a microwave safe bowl add broken pieces of chocolate and 1 Tbsp of coconut milk and microwave for 30 seconds.
  6. Stir chocolate and coconut milk until a thick ganache like mixture forms then add to your batter.
  7. Whisk chocolate and 80% of the pistachio pieces into batter until well combined.
  8. Heat up waffle iron to your manufacturer’s instructions.
  9. Add batter and allow waffles to cook.
  10. While waffles are cooking remove strawberry ice cream from freezer and make a quenelle and place into a bowl.
  11. Plate the chocolate pistachio waffles and the strawberry ice cream.
  12. Garnish with the remaining pistachio pieces and goji berries then serve.


  • The batter will be thick but when cooked properly will have a crunchy outside and soft interior.
  • If you cannot get the Ghirardelli chocolate you can replace with ~ 1 Tbsp of cocoa powder.
  • The chocolate is dark and thus not sweet so if you want sweet add 1 tsp of turbinado.  I’ve never used stevia but that could be an addition as well.
  • This recipe could easily be an ice cream sandwich as well.  Let your imagination take over.
Published in Breakfast Recipes
Saturday, 09 February 2013 13:28

Chocolate Raspberry Waffles Recipe

Chocolate Raspberry Waffles Repeat that to yourself a few times.  Go ahead I'll wait, and I'll help you out too. Chocolate. Raspberry. Waffles. Chocolate. Raspberry. Waffles. Chocolate. Raspberry. Waffles.  Now try to imagine not eating them.  Pretty tough to do isn't it.  Lucky for you there was a request for the recipe on my Instagram account. One thing you will notice about my chocolate raspberry waffles is that they are made with real raspberries and not a raspberry flavored extract.  Why?  Read this post from last year on why you should avoid artificial raspberry flavored items. There is no fruit that doesn't go well with chocolate as evidenced by these Chocolate Cherry Waffles and Chocolate Orange Waffles so when I saw the raspberries I just knew that a recipe for chocolate raspberry waffles was coming.  Ok, I'll stop talking (writing) and just provide the recipe for you:

Chocolate Raspberry Waffles

Ingredients: 1/2c Garbanzo Flour, 2 Tbsp Dark Chocolate, 1/4c + 1 Tbsp Unsweetened Coconut Milk, 1 Egg, 1c (140g) frozen raspberries Servings: 1 Nutritional Information: 441 calories, 71g Carbohydrates, 21g Fat, 22g Protein, 19g Fiber (Ideal 3:1 Carb:Protein ratio for recovery) Directions:

  1. In a bowl place frozen raspberries and set aside to allow to thaw (approximately 30-45 minutes)
  2. In a separate bowl add flour, egg and 1/4c coconut milk and whisk to combine well.
  3. In a third bowl add chocolate and 1 Tbsp of coconut milk and microwave for 30 seconds.
  4. Remove chocolate from microwave and stir to combine until all chocolate is melted then pour into waffle batter.  Whisk to combine well.
  5. Smash frozen raspberries with fork and then pour into batter and whisk until all ingredients are combined.
  6. Heat waffle iron per manufacturer's instructions.
  7. Pour batter into iron and allow to cook until all steam is gone.
  8. Remove from waffle iron, plate and serve with a side of fruit and coffee/tea.


  • Fresh raspberries will work as well.  If you have fresh raspberries heat them over low heat until they break down and smash with a fork then pour in batter.
  • Dark chocolate is not as sweet as milk chocolate so if you want it sweet add 1 Tbsp of turbinado sugar or honey.

Chocolate raspberry waffles are a great addition to your recovery meals or for a Sunday brunch with the family. Chocolate Raspberry Waffles Are Low In Ingredients But Big In Flavor.[/caption]  

What Is Your Favorite Combination With Chocolate?

Published in Breakfast Recipes
Friday, 11 January 2013 13:42

Carrot Cake Waffles

Carrot cake waffles are the second installment in my desire to convert desserts into waffles.  The first forays were the Black Forest Waffles and those were a success so building on that was going to be a challenge.  I started with Apple Pie Waffles that were good but left a little something out so I need to tweak my recipe before I post it.  The carrot cake waffles on the other hand hit the nail on the head. Originally I was going to post a cooking webisode on how to make corn tortillas, but then the carrot cake waffles were made and blew that recipe out of the water.  I can post that video tomorrow but I wanted to get this recipe up today so that you could make them this weekend.  These would be perfect on a lazy sunday morning or if you can swing it right after a race.  Imagine having carrot cake waffles after running your heart out.  Wait, I don't have to imagine as I'm racing tomorrow.  Looks like I will be making these waffles again tonight, freeze them and then when I get home from the race I will have a great recover meal. Enough about me and races you are saying so with that I will provide you with the recipe to the carrot cake waffles:

Carrot Cake Waffles


  • Waffle: 1/2c garbanzo bean flour, 100g shredded carrot, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice, 1 Tbsp Pecans (chopped), 1 Tbsp Vanilla, 3 Tbsp Egg Whites, 1/4c water
  • Coconut Whip: 1 can coconut milk, 1 Tbsp shredded coconut

Servings: 1 Nutritional Information:

  • Waffle: 330 calories, 45g Carbs, 8g Fat, 18g Protein, 12g Fiber
  • Coconut Whip: 57 calories, 2g Carbs, 5g Fat, 0g Protein, 1g Fiber


  • Purchase a can of coconut milk the night before, turn it upside down and place in fridge.
  • In a bowl combine the flour, carrot, cinnamon, nutmeg, all spice, pecans.
  • Once dry ingredients are well combined add in the wet ingredients (vanilla, egg whites, water) and mix until a batter has been formed.
  • Heat up waffle iron and follow the instructions of your waffle iron.
  • While waffles are cooking take the can of coconut milk out and open the bottom.
  • Scoop out the thick coconut milk and add 1 Tbsp shredded coconut and mix well.
  • After waffles are done remove from waffle iron and plate
  • Top with coconut whip, honey and extra pecans.

Raisins are also a favorite to be added to carrot cake so add them to your carrot cake waffles is you so choose.  You can also top the waffles with walnuts if you do not have pecans as well as real maple syrup instead of honey.


Published in Breakfast Recipes
Friday, 04 January 2013 11:44

Black Forest Cake Waffle Recipe

Black Forest Cake waffle was inspired by the recovery smoothie I made this past weekend.  I have been mesmerized by this cake for sometime and I am not sure why. Black Forest Cake is essentially nothing more than chocolate and cherries but for some reason when you make it into a cake I lose my mind.  Maybe it is the tartness of the cherries or the sweetness of the chocolate, but either way these flavors work very well together.

When I went to bed on Wednesday night I knew that I was making these black forest cake waffles for lunch.  Then I jumped into the water at the pool on Thursday morning and the water was so hot that the only thing keeping me going was the thought of these waffles.  I had 2500 yards to swim and with every turn of my arm my mind would wander to black forest cake, waffles, breakfast…..make now.  It got to the point that I lost count of how many laps I had done and I was only doing a 100y set.  Seriously, this is how bad I wanted these waffles.

It is no secret that I love waffles and when I get on a streak I tend to not stop.  Everything I look at becomes a recipe for waffles.  Earlier this week I posted Savory Greek Waffles and you want to know why?  It’s because I had made a Cobb Salad the week before.  I am now having thoughts of how to make waffles out of avocados after seeing this recipe for Avocado Creme Brûlée.  I am also having visions of an Apple Cider Waffle based on the recipe from the Apple Pie Oatmeal I posted about last week.  I guess what I am saying is that anything, and I mean anything, will taste great in waffle form.

Black Forest Cake Waffles

Ingredients: 1/2c Extra Thick Rolled Oats (I use Bob's Red Mill), 1 egg, 70g Frozen Cherries, 1 Tbsp Unsweetened Cocoa Powder, 1 Tbsp Chocolate Chips (I prefer dark chocolate or breaking off pieces of a dark chocolate bar), 1 pinch baking soda, 1 pinch baking powder, 1 Tsp Vanilla Extract, 1 Tsp Almond Extract (or use 1 oz raw almonds), 1/4-1/2c water (depends on how thick you want your batter)

Servings: 1

Nutritional Information: 317 calories, 55g Carbs, 9g Fat, 10g Protein, 9g Fiber


  1. Pre-heat your waffle iron.
  2. Blend the oats to create oat flour (or just use oat flour but I like the oats since I can blend on my own = cheaper!)
  3. In the blender add the cherries, cocoa powder, baking soda, baking powder, vanilla, almond and water and blend until well combined.
  4. Remove the batter and pour into a bowl.  Fold in your chocolate chips.
  5. Once waffle iron is ready pour batter and sit back and enjoy the smell of Black Forest Cake waffles cooking up.
  6. After your waffle iron informs you that the waffles are ready remove them carefully and plate.

There are so many things that you can do at this point and here are a few:

  • Serve with coconut milk whipped 'cream'
  • Place the coconut milk whipped 'cream' in center and make a sandwich then freeze for a black forest cake cream sandwich.
  • Serve with your favorite ice cream.
  • Serve with orange and a banana.

Let your imagination run wild and be creative with how you enjoy these waffles.  On this day I enjoyed them with some extra fruit.

Have Any Recipes For 'Non-Standard' Waffles?

Have Any Ingredients You Want Turned Into A Waffle?

Thank you for reading!


Published in Breakfast Recipes
Tuesday, 01 January 2013 11:14

Savory Greek Waffles

Savory Greek waffles are easier to make than you might think.  Then again you may not know what to think since the words savory, greek and waffles are describing the same meal but trust me it was good.  When Karen and I drove by the new restaurant in our area I had visions of stuffed grape leaves, olives, spinach, pepperoncini's, sun-dried tomatoes and all things greek including feta.  Since I keep dairy at a minimum I knew that I wasn't going to include feta but that would have been a great topping to these savory waffles. These turned out beyond good, it was delicious.  I think the addition of cornmeal to the batter was what made the difference.  The cornmeal lent a crunch to the waffles but the taste of the olives and sun-dried tomatoes certainly kept them savory.  If you don't have cornmeal do not worry just replace with the same amount of garbanzo flour.  By the way, and I'm sure you knew, but chickpeas are a staple in the Greek diet so it would only make sense to use garbanzo flour to make savory greek waffles. Lately I have been rolling the waffles out of the waffle iron on a daily basis.  I have had your typical breakfast treat, brunch treat and even had them for dinner but this batch came about because of the Buffalo Tempeh Cobb Salad I made a few weeks back.  I wanted to make a webisode out of it but unfortunately the studio was booked so you will be getting the recipe in an easy to read manner.

Savory Greek Waffles

Ingredients: 1/2c garbanzo flour, 1 egg, 1/4c cornmeal (or 3/4c Garbanzo Flour), 3/8c water, 1c spinach (chopped), 1/2oz sun-dried tomatoes (chopped), 6 kalamata olives (pitted and chopped), 12 slices of pepperoncinin (chopped), 100g avocado (diced) Servings:  1 Nutritional Information: 707 calories, 85g Carbs, 40g Fat, 26g Protein, 23g Fiber Directions:

  1. Preheat waffle iron
  2. In a bowl combine flour, cornmeal, egg and water.  Whisk to combine until a batter forms.
  3. Add in the remaining ingredients except for the avocado and whisk to combine.
  4. Let batter sit for 10-15 minutes to allow flavors to permeate batter.
  5. After 15 minutes pour into your waffle iron. (I got 3.5 waffles out of my batter but probably could have gotten 4 had I portioned correctly)
  6. Follow your waffle iron directions and open when they are done.
  7. Top with chopped avocado.

Optional toppings:  greek yogurt, honey, hot sauce I am enjoying savory waffles and really think they bring something else to the party.

What Savory Waffles Have You Made?

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Published in Lunch Recipes
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