I eat almost flawlessly healthfully on weekdays, and then undo all of that hard work on the weekends. Weekdays are full of vegetables, fruit, lean protein, whole grains, water. Weekends are all about butter, white flour, sugar, beef, wine (and/or beer and/or margaritas). While I have no intention of eating perfectly all the time – mostly because cooking with fat is FUN – perhaps a better balance is in order.
Not to jump to the punch line, but if the only compromise I have to make is eating these healthy waffles instead of cinnamon rolls or biscuit sandwiches for breakfast, I’ll take it. There was absolutely nothing weird about these waffles. Made from just eggs, oats, cottage cheese and protein powder, the flavor and texture were exactly what you would expect from any carb-filled, butter-rich variety, and yet they are perfectly healthy.
Not even one unhealthy ingredient. I have to keep saying it, over and over, because I can hardly believe it. Topped with homemade (not by me) jam and Greek yogurt, this is a perfect breakfast in every way. Now someone needs to come up with a no-compromise version of cinnamon rolls. And beer.
Three years ago: Chocolate Cream Pie
Substitutions I’ve made that worked: 2 whole eggs plus a dribble of milk for the 4 egg whites; regular oats for the instant oats Cara recommends; ½ tablespoon honey for the sweetener; vanilla ice cream protein powder, which is all that my grocery store sells and is so sweet that I don’t need any additional sugar at all
Substitution I made that didn’t work: Greek yogurt for the cottage cheese
I don’t recommend cooking this batter in a Belgian waffle iron.
4 egg whites
½ cup (4 ounces) low-fat cottage cheese
½ cup (40 grams) oats
1 scoop (25 grams) vanilla protein powder
2 packets of Truvia, or other sweetener to taste
½ teaspoon baking powder
Combine all ingredients in a blender and process until smooth.
Cook in waffle iron according to manufacturer’s directions, to desired crispiness. Spray with nonstick spray between each waffle.