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:  https://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 (https://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!

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