When your 20 year old daughter likes the green {Supergreens!} waffles you make, you do a happy dance!
I was really just dabbling around with Paleo Valley Organic Supergreens to create a green waffle for St. Patrick’s Day, not even thinking that my daughter would try these waffles, let alone love them! To be honest, I didn’t even offer her any. I sealed up my leftovers in a baggie and froze them. I then learned, that she had been getting into that baggie and eating a couple per day for breakfast! (What the what?!?)
I can stop the blog post right now! I mean, that in it of itself speaks volumes! If you have read previous posts about my daughter and her trying to make changes with food to get her health on track, you know that she is very picky. Healthy or not, she won’t eat it unless she loves it. So when she is eating something over and over, it must be good! And quite frankly, these waffles are ‘good for you’ because of the addition of Organic Supergreens (<– click to read more about this product!) And use code: coco at checkout for 20% off!
I’ve been incorporating these Supergreens into many recipes and though this supplement is intended to be mixed in with a drink, I find that sliding this into meals is a great way to get these nutrients in, without freaking out your child or partner with a green looking drink! I will however, vouch for the fact that this stuff tastes good! So whether you add it to a liquid or a recipe, you won’t be disappointed.
St. Patrick’s Day is just around the corner! Order now so you can get some green waffles onto your breakfast table! But if it’s too late, don’t fret — green waffles have been all the rage in our house for the last month so no need to feel like you missed the opportunity. Green is in …..now and forever!
- 1 cup tapioca flour
- 1/2 cup cassava flour
- 2 tbsp Paleo Valley Organic Supergreens
- 2 tsp baking powder
- 2 eggs
- 1/4 cup melted coconut oil
- 1 cup almond milk
- 1/4 cup pure maple syrup
- 1/4 tsp salt
- Warm your waffle iron!
- Combine dry ingredients in bowl - set aside.
- Mix eggs, pure maple syrup & almond milk in another bowl. Slowly add a bit of melted coconut oil (assuming it's warm) and combine ...then add in the rest of the oil.
- Add wet ingredients to the dry, mixing with whisk until fully incorporated.
- Using 1/4 - 1/3 measuring cup, pour into waffle maker - cook & eat!
- *I left these in my waffle maker a little longer than my light registered "done". I like them a little crispy so keeping them in waffle iron a little longer, allowed that texture. It didn't burn either! I forgot about one and thought I burned it ....but it was just crispier, not burnt! 🙂
