Let me start out by saying that Brinner, breakfast for dinner, is a weekly meal in my household.  I do enjoy a good veggie omelet, frittata, and even sunny side up eggs.  But, I sometimes like to jazz up my brinner plates with delicious breakfast additions, such as waffles.

    I have been using a clean + simple waffle recipe of my own for some time now.  They are healthy and delicious, but a little on the dense side.  I have been searching for a clean waffle recipe that keeps the waffles light and crispy. And now I have finally found an amazing gluten free waffle recipe, thanks to Cookie and Kate!  

    Make these amazing waffles to really wow your friends and family.  Guilt-free waffles do exist! 

Oat Waffles  courtesy of CookieandKate.com
(makes about 3-4 Belgium waffles)
Ingredients:

• 1½ cups oat flour*
• 2 teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon, optional
• ¾ cup room temperature milk of choice
• ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon.
2. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
3. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
4. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness.
5. Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound delicious!

*MAKE YOUR OWN OAT FLOUR: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You'll need to blend roughly 1½ cups oats to make 1½ cups flour. Once you've blended the flour, measure it using the spoon and swoop method to make sure you have the right amount. 

Brinner is always a winner!

 

                Always craving good food,
​                              Jillian

Fail to Prep. Prepare to Fail. 

The work week is 5 full days of crazy busyness! Set yourself up for success and good health by planning your lunch meals out ahead of time. Meal prepping only takes 1 hour of your time, and will save you time and money in the long run.  So, instead of buying your not so clean lunches out, or buying processed snacks from a vending machine, start prepping for happiness and health!

Step 1: Choose a lean protein and start cooking. {Chicken, Ground chicken, Ground Turkey, Grass fed beef, Eggs, etc.}

Step 2: Add fresh garlic, onion or leeks to your protein.  {Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese}

Step 3: Add your favorite seasonings/spices to your protein once cooked.  {Choose fresh herbs or seasonings without added salt or sugar.}

Step 4: Mix protein and spices all together and get ready to put into 5 air tight containers large enough to fit protein, veggies, and/or grains. 

Step 5:  Place 1 cup of protein in each container. {1 Whole Chicken Breast or 2 eggs}

Step 6:  Place 1 cup of raw veggies in each container as well.  {asparagus, broccoli, peppers, kale, brussel sprouts, green beans, etc.}

Step 7:   Place 1/4 cup of whole grain rice, or 1/2 cup of quinoa, or 1/2 cup of butternut squash or sweet potato in each container.  

Step 8:  Cover all containers with tight lids and store in your refrigerator
.
Step 9: Grab one container for lunch, in addition to 2-3 clean snacks as well.   When hungry, microwave meal for 1-2 minutes. Serve and mix with your favorite clean condiments. My favorites are organic salsa, hummus or even avocado! 


             Much love,
                      Jillian 

    Arbonne Protein Cookie Balls are a clean and simple snack that doesn't even involve baking! This clean snack contains tasty chocolate and vanilla protein, whole grains, good fats, and fruit as well. The recipe makes about 20 cookie balls total, which is more than enough snacks for the entire work week.  Just store them in an air tight container and grab one as a clean snack to put in your cooler or lunch box.  

    The Arbonne chocolate and vanilla protein powder used in this recipe really gives this snack such an amazing cookie-like flavor.  This snack is a healthy way to cure your chocolate cravings as well!  If interested in purchasing this amazing tasty vegan protein, just click on the words above to order, and it will be shipped directly to your home!  

    Get 20% off your Protein Powder when you become a preferred client!  One protein bag will last you a LONG time, and will be a fantastic healthy staple in your kitchen.  

   So, if you want to add a clean and tasty clean snack to your work week, then please try out this recipe and let me know what you think!

Arbonne Protein Cookie Balls Recipe

       Personalize your healthy lifestyle. 

                   Much love,
​                        Jillian

 
8 TACO SEASONINGS
for 1-2 lbs of ground meat

• 2 tsp chili powder
• 1 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• dash of cayenne pepper

1. Cook your ground meat until tender, then add the 8 Taco Seasonings.  

2.  Mix altogether until meat is seasoned thoroughly.  

3.  Serve your tasty taco meat on mini corn tortillas or make a tasty taco salad with greens, peppers, salsa and guacamole! 

And remember, just say NO to Taco Seasoning Packets!


           Much love,
                      Jillian