Tonight’s cooking adventure was Breakfast for Dinner: Waffles and Zucchini Hashbrowns. I’ve heard quite a few people say that were having breakfast for dinner lately and I realized that it had been so long since I’ve had waffles. I decided to go on the hunt for a low carb waffle recipe. The recipe I used can be found here: http://mariahealth.blogspot.com/2011/09/protein-waffles-and-facts-on-eggo.html. I also wanted low carb hashbrowns to go with my waffles, but I wasn’t sure which veggies I should use. Inspired my Maria’s Healthy Hashbrowns (http://mariahealth.blogspot.com/2010/04/healthy-hashbrowns.html), I decided to make Zucchini Hashbrowns. See comments below for any modifications I made to each recipe.
Net Carb Count*:
Waffles: 10.5 net carbs (I only made half of Maria’s recipe and it made 6 waffles)
Zucchini Hashbrowns: 7 net carbs (for the entire recipe with modifications)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: The only modifications I made to the original waffle recipe is that I only made half of the recipe. I was able to get six waffles (as pictured) with half of the recipe. The waffles were very tasty! They can be a little dry, but with some butter and sugar free maple syrup they were delicious! If you decide to make a full batch the extra waffles can be frozen and reheated in a toaster for an easy breakfast.
For my hashbrowns, I used zucchini instead of cabbage. I used 2 cups of zucchini because I didn’t want my hashbrowns too “eggy.” I also used the optional parmesan cheese. The hashbrowns were delicious and crispy! For the second batch of hashbrowns (not pictured) I scattered them in the pan to get some extra crispiness. Yummy! They would also be good with some cheese melted on top. Hmmm…scattered and covered! I haven’t said that in awhile. What a great substitute!
As an added bonus, I also made Maria’s Reese’s Peanut Butter Cereal to take for breakfast this week. The recipe can be found here: PB Cereal I have been craving cereal lately so I was excited to try this recipe! It tastes so great! I found that the chocolate part of the cereal didn’t clump up as much as the peanut butter part. I’m not sure why, but I probably should have cooked it a little longer to help make it more crispy. Also, the cereal is pretty sweet, but the unsweetened almond milk helps balance it out. I didn’t use too much milk because I didn’t want it to get soggy, but I still had the sweet joy of drinking the milk after the cereal is gone! 🙂 I’ve missed that!DISCLAIMER: Not intended to diagnose, treat, or cure any disease. Always consult a doctor or authorize medical professional before changing your diet, medications, etc. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Some links on this site are affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Holistically Engineered will receive a small commission. This helps cover some of the costs for this site. I appreciate your support!