I think that for these waffles, the pictures speak for themselves. I mean… just look!! How?? It’s literally waffle heaven.
So I kind of gave up the Whole 30 diet. Sort of… I decided to start eating oats (only in the form of oatmeal), peanut butter and legumes again. I was starting to feel weak, which was making me especially nervous because I’m on week 3 of the BBG Program. The program has me working out like crazy and building muscle. That’s kind of hard to do without legumes and peanut butter, my main sources of protein.
If you haven’t checked out the BBG program; I highly recommend it. It has totally transformed the way I look at exercise and I’m only on week 3. It’s truly inspiring checking out peoples’ body transformations on the BBG Instagram.
I think it’s important for every woman who wants to look slim and toned (and even have visible abs) to know that cardio and a low calorie diet is NOT the way. The best way is through daily resistance training and a high calorie, high protein, whole foods diet.
I love that if I’m doing BBG, I can eat dreamy things like these waffles! They’re:
Fluffy
Warm
Comforting
Oosing with chocolatey goodness
- For the Waffles: 2 large eggs, lightly beaten
- 1¾ cups unsweetened almond milk
- 1½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt
- 2 Tablespoons pure maple syrup
- 1¾ cup whole wheat flour
- 3 Tablespoons coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- optional toppings: berries, coconut whipped cream, melted dark chocolate, toasted coconut, banana slices, peanut butter
- Toppings (each waffle): 2-3 scoops chocolate Halo Top ice cream or homemade vegan chocolate ice cream
- 2 Tablespoons slivered almonds
- Chocolate Syrup: ¼-1/3 cup finely chopped dark chocolate
- 2 teaspoons coconut oil
- 2 Tablespoons pure maple syrup
- Preheat oven to 200 degrees F. and line a baking sheet with parchment paper. Set aside. (If you want to serve all waffles at the same time)
- Preheat your waffle iron.
- In a large mixing bowl, lightly beat eggs.
- Add almond milk, vanilla, Greek yogurt and maple syrup to bowl and stir to combine.
- Stir in whole wheat flour.
- Stir in coconut sugar, baking powder, baking soda and salt.
- Spray top and bottom of waffle iron with olive oil or non-stick spray.
- Scoop heaping ½ cup-2/3 cup batter into waffle iron. Close top and cook according to your waffle iron's instructions.
- To keep warm, as waffles are done, place on lined baking sheet in the oven.
- Prepare chocolate syrup by combining chopped chocolate and coconut oil in a medium heat-safe bowl and microwave for 30-second intervals, stirring between each time until melted. Once melted, stir in maple syrup.
- Scoop ice cream into center of each waffle.
- Drizzle chocolate syrup on top. Sprinkle slivered almonds on top.
- Serve right away.
