Maple Almond Flour Waffles

When eating low carb, eggs can get tiring for breakfast.  Skipping breakfast is actually a great option, as 16 hour fasts are great for our bodies… but for those who prefer not to skip breakfast….these waffles are tried and true delicious!  My husband and teens love them. We make a batch up once or twice a week. We freeze them and pull them out and toast them up as desired. It takes some time to prepare but makes for a quick, easy meal when prepped ahead of time. They are good without adding anything to them, but some butter and jam, honey, peanut butter, syrup, SF syrup are all great options to top them off as well. Your kids and your health will thank you and you won’t feel full and bloated after you eat them! Enjoy!

Maple Almond Flour  Waffles

4 cups of almond flour

2 cups protein powder

1 tsp sea salt

2 tbsp baking powder

2 tbsp cinnamon

3 cups unsweetened almond milk

4 eggs

4 tablespoons butter

4 tablespoons coconut oil (can replace this with additional butter if you choose)

2 tsp maple extract (vanilla or flavor of your choice also works)

Blend ingredients and cook in waffle iron. 

Makes 8 full size waffles. 

Per serving- calories 419, fat 30, carbs 8, fiber 4, protein 33
*recipe adapted from mariamindbodyhealth.com

Lemon-Strawberry Cakelets

You know I like my treats…..But I also like to have my food work to bettering my body too!  I always use clean, non-GMO, usually organic ingredients.  I also work to incorporate foods that will help my body to heal and function at its best. 


I add collagen to my green smoothies. I make my own healthy jello to incorporate gelatin into my day. I add sauerkraut to my eggs to include some fermented foods into my daily intake. Small things add up. 

Today I used Young Living lemon essential oil in my weekly treat. 75 lemons go into one 15-ml bottle. That is one full lemon in every five drops of oil. I drink 1/2 lemon worth in my warm ACV water each morning.  So much easier than juicing a lemon, especially when you’re still half asleep!  Lemons are high in vitamin C and many other vitamins and minerals. They contain flavonoids making them powerful antioxidants.  They are a great liver detoxifier as well. 


So, here is another low carb treat, using food as medicine, to help improve our health. 

Lemon-Strawberry Cakelets 

cakelet-

1 cup butter, softened

1 cup cream cheese, softened

1 cup sweetener

10 eggs

2 tsps vanilla extract

25 drops Young Living lemon or jade lemon essential oil

2-1/4 cup almond flour

1/2 cup coconut flour

2 tsps baking powder

2 cups strawberries,diced

1-1/2 droppers of liquid stevia

glaze-

3/4 cup Sukrin Melis (confectioned sweetener)

5 tbsps lemon juice

Instructions:

Heat oven to 325F. Cream together butter, cream cheese and sweetener (I used Swerve). Blend in eggs, extract and essential oil (you could replace this with lemon extract). Add in liquid stevia (I use Sweet Leaf).  Slowly stir in flours and baking powder. Toss in berries (I put mine in my Pampered Chef manual food processor). Spoon batter into individual brownie wells (I love the Pampered Chef brownie pan). Bake at 325F for 18 minutes. Cool. For glaze, mix lemon juice and powdered sweetener and drizzle over cooled cakelets.  

Servings 32.

Per serving – calories 155, fat 14, carbs 5, fiber 2, protein 4.5

*recipe adapted from lowcarbyum