This blog post is in partnership with ALDI.
Y’all know I have three true loves in this world.
1. My cute husband.
2. Breakfast foods.
3. ALDI.
Who can relate?!
Today I am excited to share how I am elevating our breakfast game with my favorite new ingredient – Aunt Maple’s Protein Pancake Mix from ALDI!
I recently started training for a race I will be running on my 30th birthday. With this in mind, I am eating high protein foods on mornings after I run, but I do love a good pancake or waffle every now & then. Aunt Maple’s Protein Pancake Mix from ALDI (available February 27th for a limited time) allows me to enjoy a decadent breakfast while also being mindful of protein.
I changed up the recipe on the back of the box a bit by adding in 100% pumpkin puree, which can be substituted for cooked sweet potato if that’s what you have on hand. This addition bulks up your mix & allows it to stretch a little more.
Here’s the recipe:
Makes 2 large waffles
Prep Time: 10 Minutes Cook Time: 20 Minutes
1/2 cup Aunt Maple’s Protein Pancake Mix
1/2 can 100% pumpkin puree or 1 medium sweet potato
1 cup water
Preheat your Ambiano Belgian Waffle Maker found at ALDI. In a medium-sized bowl, add all ingredients & stir until well combined. Add 1/4 cup of water if your batter is too thick & mix well. Spritz your waffle maker with canola oil & pour 1/2 cup of batter onto the maker & flip. Cook until your waffle is golden on the top – you’ll know it’s done if it easily slides off the waffle maker in one piece. Each waffle is 3 WW SP with the addition of 100% pumpkin puree – will be more with the addition of sweet potato.
Once your waffle is cooked, set to the side & fry an egg just the way you like it. Once ready, fold the egg inside your waffle like a sandwich & drizzle with a teaspoon of Specially Selected 100% Pure Maple Syrup found at ALDI.
Enjoy on a lazy Sunday with family or on a busy morning at home while you work!
Pro tip: If you’re not a huge fan of clean-up, make a large batch of waffles for the week & freeze. Layer each waffle with parchment paper on top of each other & place in a freezer bag when cooled. Simply warm in the oven when you’re ready to eat!
Comment below & let me know if you stop by ALDI to grab Aunt Maple’s Protein Pancake Mix. I’d love to know what you think of my Protein Waffle & Egg Sandwich recipe!
This post is in partnership with ALDI.
love,
natalie
Hello, friends! Let’s talk about breakfast…
The busyness of the morning often makes it difficult for me to sit down & enjoy a balanced, healthy breakfast. I feel the pull to get to the office & usually grab an on-the-go breakfast, such as a boiled egg, but by 11am I am starving!
Today I want to share with you my new favorite on-the-go breakfast – Overnight Chia Seed Oats – that can be prepared ahead & enjoyed on the road if you so please.
It’s simple, really.
– Grab a wide-mouth mason jar & add 1/2 cup rolled oats.
– Pour 3/4 cup Bolthouse Farms B Strong™ Protein Shake in Vanilla. I prefer Bolthouse Farms‘ shake to others because it has 16 grams of protein, is lower in sugar & makes the oatmeal extra creamy!
– Add 1 teaspoon vanilla extract & 1 teaspoon chia seeds.
– Screw on your mason jar lid & shake well to combine! Add to the refrigerator & allow to sit overnight.
I often make 5-6 jars on Sunday afternoon for the week ahead. It’s a simple way to have a delicious breakfast that I can grab & go all week long!
In the morning, I grab whatever ingredients or toppings I have on hand & add to my jar.
Some ideas include:
– blueberry crumble: frozen blueberries & granola
– peaches & cream: frozen or fresh peaches with fresh whipped cream
– coconut banana: sliced banana & coconut shreds
– fresh fruit & cinnamon: sliced nectarines & cinnamon are quite delicious!
Once I’ve added my toppings of choice to my jar, I screw on my mason jar & head out the door – the perfect balanced & delicious breakfast for those extra busy mornings!
Let me know if you whip up this recipe. I’d love to know your favorite toppings! Please share below.
love,
natalie
This post is in partnership with Bolthouse Farms.
Hi, friends! I’m stopping by today to share a favorite recipe of mine that I like to make on busy evenings when dinner’s the last thing I have time to make. Say hello to my dear old friend, the quinoa bowl!
Quinoa bowls are so versatile & taste even better the next day. I like to double my recipe so I can bring a delicious green salad & side of leftover quinoa to lunch!
Instead of mixing up my own homemade dressing, I like to save time & simply use Bolthouse Farm’s organic dressings. There are no preservatives & it’s low in calories. Plus, it’s convenient & tastes amazing, y’all! I love the Three Herb & Lemon Basil atop my quinoa bowls as a fresh & flavorful addition.
Add as many chopped vegetables as you can & you have the makings of a yummy & light dinner the whole family will enjoy. Find my go-to recipe below…
Lemon Basil Quinoa Bowl
Serving Size: 1 cup
1 1/2 cups uncooked quinoa
3 cups vegetable broth
1/2 cup Bolthouse Farms Lemon Basil Dressing
4 cups cherry tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup Kalamata olives, halved
Combine quinoa & vegetable broth in a medium-sized saucepan. Bring to a boil over medium-high heat. Cover, reduce heat & simmer for 15 minutes until the broth is absorbed & the quinoa is tender. Remove from heat & allow to cool. Once cool, place the quinoa in a large mixing bowl. Add all remaining ingredients & stir until well combined. Add salt to taste & enjoy!
What are your favorite ingredients paired with quinoa? Let me know if you try this recipe!
love,
natalie