I vividly remember the day my Mickey Mouse waffle iron died.
It was a nice fall day. I had woken up and sprinted down the stairs to go help my dad make some waffles for breakfast because every Saturday morning we had waffles. I came downstairs just as my dad plugged in the beloved Mickey Mouse waffle iron and poof….. The fuse popped, the plug sparked a little (it was frightening for 12 year old me), and the waffle iron never turned on ever again.
I legit almost started crying.
… and then I made these almond flour waffles and my life was forever changed. These waffles are really nice and light and delicious, especially when they are topped with Justin’s chocolate hazelnut butter (aka my new favorite topping).
I actually never would have tried it unless my aunt didn’t give it to me. She picked up a few packets while she was out grocery shopping because my cousin is engaged to a food blogger and his fiancée loves this stuff. My aunt thought I would too so she bought me some. Little did she know that she would change my life forever.
These little packets are filled with insanely delicious hazelnut butter and are perfectly packaged so that I don’t eat a whole jar in one sitting. AND did I mention that it is delicious? Well, it is and it took this waffle to another levelSo, grab some of these hazelnut butter packets, make these waffles, and enjoy your delicious breakfast (or lunch or dinner or snack).
Almond Flour Waffles with Hazelnut Butter
Note: If you want to make it vegan, feel free to use maple syrup and two flax eggs instead of honey and eggs.
- 1/2 cup almond flour
- 1/8 tsp baking soda
- 2 eggs
- 1 1/2 tbsp. honey
- 1 tsp vanilla extract
- dash of salt and cinnamon
- 1 packet of Justin’s chocolate hazelnut butter (or other topping you like)
- Preheat the waffle iron.
- In a bowl, combine all ingredients except the hazelnut butter.
- Spray the iron with cooking spray and add half of the batter to it. Cook for 5 minutes (or until golden brown).
- Top with hazelnut butter and enjoy!
Well, I know that meal prepping can be daunting and scary. But, I am here to guide you through it. I am here to ease your fears and show you that meal prepping is so stinking easy… Even if you are a self-proclaimed “terrible cook”.
I used to be a terrible meal prep-er. I would either make too much and end up wasting some food because it went bad before I could finish it or I would make too little and have to improvise for a few meals a week (and end up eating cafeteria pizza with a whole lot of potato chips or an ice cream bar… three days in a row). But, I’ve finally cracked the code and figured out how to make this whole meal prepping thing work.
So, when I meal prep, I like to meal prep things for either lunch or dinner. I can easily make breakfasts in the morning, but I don’t always have unlimited time to make lunch and often have no idea what to have for dinner. Sometimes I am so pressed for time while making lunch that I just thrown random things in my lunch or end up buying lunch (lunches at my school aren’t really good fuel for my body… as mentioned above). So, I meal prep to save time and also make me eat vegetables and healthier foods.
I don’t like to do too much meal prep, though. I stick to a few staples that I know I will use up the next week and then roll with that. I usually like to meal prep brown rice and some sort of protein at the beginning of the week. I like having already cooked whole grains on hand because they are just so easy to pop in the microwave and eat in less than a minute.
For this week, I decided to make some delicious BBQ chicken because I am a sucker for putting barbecue sauce on just about everything. The only thing that stinks about barbecue sauce is that they are really high in sugar. But, I found a really nice low sugar option that actually tastes really good.
This recipe is a crockpot recipe, which basically means that you can easily set it and forget it. You just thrown in some chicken with some sauce and let it do its thing for a few hours and voila! You have a meal for everyday of the week. It’s perfect for anyone who doesn’t want to spend a lot of time cooking over a stove or someone who is a little forgetful in the kitchen… You’re welcome.
So, let’s get into the meal prep:
BBQ Chicken Breast With Steamed Vegetables
- 4 boneless skinless chicken breasts
- salt and pepper
- one bottle barbecue sauce of choice (I would go with a low sugar barbecue sauce)
- one bag mixed veggies
- In a crockpot, add in the chicken breast and season with salt and pepper.
- Top the chicken with the barbecue sauce and cook on High for 3-4 hours (or cook on Low for 6 hours).
- Once it is done cooking, shred the chicken.
- Steam some veggies and place about a cup into a Tupperware container. Add the shredded chicken and place in the fridge until you need it throughout the week.
Note: If you want some more sweetness without added sugars, add some pineapple to the chicken and barbecue sauce mix. It gives a good amount of sweetness without being artificial. (And it just tastes really good.)