Packed with protein
Karlene Ross and mom Sue Luck-Claxton love this version of the traditional waffle to kick-start their day.
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Sue Luck-Claxton is well known in Abbotsford as a personal fitness trainer, a job she has been doing for more than 20 years.
In this role, one thing she stresses with clients is that breakfast is the most important meal of the day. She has seen too many people suffer the consequences of trying to work out first thing in the morning without something to sustain them.
Sue has two sons, two daughters and five grandchildren whom she encourages to eat healthy, but finds that it’s sometimes difficult to get them to eat a nutritious breakfast.
Her daughter, Karlene Ross, introduced this waffle recipe to Sue. Karlene includes it in her eating plan for herself, her husband and her two-year-old daughter.
Sue and Karlene are now pursuing nutrition counselling for others, and they include this waffle recipe, not only as a breakfast option, but as a great after-workout meal to replenish proteins and carbohydrates and prepare the body for its next workout.
Ingredients
1 cup egg whites
1 cup cottage cheese
1 1/2 cups quick oats
2 tbsp. cinnamon
1 tsp. vanilla
Put It Together
1. Preheat waffle iron.
2. Blend ingredients in a blender until they form a smooth batter. Pour onto waffle iron.
3. Once removed from waffle iron, top with sugar-free maple syrup and/or a scoop of caramel swirl soya ice cream.
Makes approximately eight waffles.
Total calories per serving: 90 (not including syrup or soy ice cream)
calories from carbs: 44
calories from protein: 33
calories from fat: 13
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