I made some huge changes to this one. The original recipe calls for double the eggs, for example. Because there were so many eggs called for, I decided not to try Neat Eggs, but in retrospect, I could have made these suckers vegan. Lesson learned. At least they're gluten-free? Not that I have a gluten allergy, but still?
I had quite a large salad for dinner last night that I couldn't finish, so I decided to throw some of the leftovers and make these babies savory AF. This means we got about 4 servings of veggies before noon today.
Greatly Modified a Recipe by Paleo Hacks | Serves: 6 waffles | Time: 20 min
Pam, for greasing
2 cup #cauliflower florets
Pinch of salt
1 cup almond flour
2 tsp baking powder (I might reduce to one)
2 tbsp nutritional yeast
1 tbsp flax meal
1 tsp garlic powder
1 tbsp fresh parsley
Preheat a waffle iron to medium heat and grease generously with Pam. Pulse the cauliflower florets and salt in a blender until it resembles a crumbly flour. Add the remaining ingredients to the food processor and pulse until all the ingredients are smooth. Pour a third of the batter (about ½ cup) into the waffle iron and cook for 5 minutes or until thick and golden brown. Repeat with the remaining batter.
I set our waffle iron to 400 F, and they came out perfect. After I made the first batch, I did not re-grease the waffle iron.
Today, we're headed out of town for some fun, so I won't be tracking food, but I can tell you for sure, I'll be doing 75 squats as part of the squats challenge I agreed to.
What I ate and drank yesterday
Not nearly enough water
4 vodka drinks
Cinnamon toast crunch with cashew milk
Salad with olives, artichokes, roasted red peppers, and mushrooms with a light vinegrette
7.5 miles of walking