Now that I’m starting to work again, the first thing that came to mind was: what am I going to eat in the morning? When I was in college, I would make a protein or fruit/veggie smoothie the night before. That way I could sleep in as long as possible before quickly getting ready and grabbing the smoothie out of the fridge and walking to school. Because I lived close to school, it was a slow straight-shot walk to campus where I could drink my smoothie half-awake. But, now that I have to drive to work (and I’m a fairly new driver), I don’t feel as comfortable driving to work while trying to drink my smoothie. And with school, I could snack almost whenever I wanted to, but with work, I’m out in the clinic so I don’t necessarily have time to run into the break room to munch on something when the hunger feeling strikes. Which is why I needed something easy, but would give me the energy to work in the morning, and keep me full until my lunch break.
This idea came to me after seeing different protein waffle/pancake mixes while grocery shopping. I needed something that was nutritious and would keep me full until lunchtime, and as I’m an aide right now I run around a lot! Which is why I need a full breakfast in the morning if I can get it. I can pop a waffle in the toaster while getting ready and snack on it while I try to wake my body up. I’m trying to set my alarm earlier and earlier in hopes of waking up early enough to get a morning yoga session in and have time to sit and eat breakfast. Well, that’s the dream, but for now, I’ll settle with at least getting in a meal before driving to work. After looking at some of these protein mixes and researching online, I came up with this recipe.
Morning Chocolate Protein Waffles
makes: 5 medium waffles
2/3 cup buttermilk
1 cup gluten-free flour
2 scoops protein powder (mine is chocolate flavor)
1 Tbsp baking powder
1 Tbsp vanilla extract
1/4 cup coffee (room temperature)
1/2 cup chocolate chips or walnuts (optional)
- Turn your waffle maker on and grease with oil or butter
- In a medium bowl, combine the gluten-free flour, baking powder, and protein powder
- Add in your eggs, vanilla, buttermilk, and room temperature coffee
- Using a spatula, fold in your chocolate chips or walnuts
- Pour a 1/4 cup waffle batter into the waffle maker and cook following your waffle maker instructions (my waffle maker has a light indicator for when it’s done cooking, then I wait for the machine to stop steaming before I open and remove the waffle)
- Eat immediately or cool completely and store in the freezer
These waffles have been keeping me full until my lunch break, thankfully, because it would be so awkward if my stomach started growling while I was with a patient and it was only 10am…
We are now approaching the start of school again, and everyone around me is getting their schedules back into check after the nice summer break. If you are looking for something that will keep you full in the morning or just looking for another way to use your protein powder, try this recipe out and let me know!
Every day, Lai day! Stay hydrated!