Skipping Breakfast? Try These Fatty Waffles Instead
How often do you eat breakfast? Are you a full-morning-spread type person, or do you regularly continue your fast after waking up well into your lunch hour? If the thought of eating anything before noon makes your stomach turn, I'm with you, but I need you to know this.
Skipping breakfast is the #1 worst idea ever! It is self-sabotage and is sure to bring you weight gain and moodiness. Breakfast is actually the most important meal of the deal. Here are the top 5 reasons that make breakfast so important.
1. You have been fasting all night, so your body needs fuel for energy.
2. Your blood sugar is low when you wake up in the morning. Low blood sugar = Low brain power.
3. Skipping breakfast leads you to overeat or over-snack on fattening high-carb foods.
4. Eating a high fat (healthy fats only) and high protein breakfast will turn on your fat-burning for the rest of the day.
5. Breakfast will stabilize your blood sugar for the rest of the day, so you won't be moody and crabby.
Not only is eating breakfast important, but what you eat for breakfast can make all the difference between raging cravings and sugar headaches, or stabile moods and brain energy.
If you're like me, then you rarely eat carbohydrates in the morning. Even the thought of eating a traditional pancake with syrup is enough to turn my stomach and give me nightmares about low blood sugar and headaches. I avoid carbohydrates like the plague for breakfast on the regular, and you should too.
I've found through a lot of trial and error that I can cycle some carbohydrates into my morning eating 1-2 times per week. But, whether or not I'll be able to do that is totally dependent on the source of carbs. These waffles are the perfect balance of high fat and low carb. My blood sugar stays steady after eating these, and I get a bonus bump in energy.
Try these out for an enticing morning treat that won't send you reeling into a blood sugar catastrophe.
Source: adapted from a recipe at www.myradicalroots.com
1 1/2 cup Otto's Cassava flour
1 cup tigernut flour (almond meal also works well here)
1 tsp gluten-free baking powder (or sub a mix of 1/4 tsp baking soda + 1/2 tsp cream of tartar)
1/2 tsp baking soda
1 tsp sea salt
2 cups full fat coconut milk
2/3 cup grass-fed butter or ghee, (coconut oil can work here, but it changes the taste a bit)
2 pastured eggs
2/3 tsp vanilla powder
1/2 tsp cinnamon optional
Note: Tigernuts are not really nuts, they're roots. They are part of the Paleo Roots and Fruits that I include in my diet.
Get the butter out to soften. Mix together all the ingredients and let rest for 15 minutes. This step is important because it takes time for the tigernut flour to fully absorb the liquid ingredients. If the batter seems too runny, add in an additional 1/4 cup of tigernut flour.
Preheat the waffle iron. Be sure to make a test waffle first bt pouring a little batter on the griddle. Once you are satisfied with the consistency, pour the batter onto the griddle for your first waffle. Do not overfill as the batter grows and puffs as it cooks.
Remove the waffles from the griddle as you cook them, and serve warm or cold. My favorite part about these waffles is their crispiness when they are first off the griddle. They retain their texture even when rewarmed. Top these with all your favorites and enjoy!
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