(W)awfully Delicious!

Hey There–it’s been a while!

How are you on this rainy, cozy, and cool Sunday?? To me, New England today felt more like an early fall day than late spring/bordering summer one and so I wanted to give you the gift of a healthy alternative to a classic brunch dish with a hint of fall comfort: Healthy Sweet Potato Waffles.

SweetPotatoWaffle-Final

I found the recipe for this amazing Sunday brunch treat while trolling Pinterest for healthy snack ideas (one of my favorite parts of blogging!). I came across Whitney’s recipe for sweet potato waffles* on her blog To Live & Diet in L.A. and knew that it would be the perfect addition to my Sunday Snacks series. Whitney makes a note that waffles are a great source of fuel to keep your body in motion during a typical energy-packed day…I’m no nutritionist, but I’d have to agree; there’s no better way to start your day than to fill you up with nutrients and vitamins through some kind of sweet potato dish.
*These sweet potato waffles are also gluten-free.

Another reason why I appreciate this recipe is that even though breakfast and brunch preparations can seem more like a chore at times (depending how many people you are cooking for or how much time you have in the morning), these waffles only take a about 20 minutes to make (well…contingent upon how you decide to prepare your sweet potatoes, of course…that’s explained below and is a personal preference). This recipe in particular will yield two large waffles or four small waffles and is extremely easy to create. So, without further ado…let’s get to it!

Healthy Sweet Potato Waffle Ingredients:

  • 1 large sweet potato (depending on the size of the sweet potatoes you can change this ingredient to be 1 & 1/2 or 2 full ones)
  • 1 cup old fashion rolled oats
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1 egg
  • 3/4 cup almond milk
  • 1 tbsp. virgin coconut oil
  • 1 tbsp. vanilla extract

Other Items Needed:

  • Measuring cups/spoons
  • Mixing bowl
  • Whisk
  • Blender (or some other variation: Ninja, NutriBullet, etc.)
  • Waffle maker
  • Cooking spray

SweetPotatoWaffle-Ingredients

Instructions:

  1. Cook the sweet potatoes: either 30-45 minutes at 425 degrees in the oven or by piercing the potato with a fork/knife and microwaving for 6-8 minutes.
  2. Combine the dry ingredients (oats, baking powder, cinnamon) in the blender, then transfer into the mixing bowl.
  3. Combine the wet ingredients (sweet potato, egg, coconut oil, almond milk, vanilla extract) in the blender, then transfer into the mixing bowl.
  4. Mix together the dry and wet ingredients with a whisk until fully blended.
  5. Heat up the waffle maker, lightly coat with cooking spray, and pour the sweet potato batter in. Cook waffles until crisp on the outside (I noticed that even after the waffle maker light indicated that the sweet potato waffle was finished, that it still needed an extra few minutes to cook all the way through-so make sure to monitor closely.)
  6. Top the sweet potato waffle with an an optional peanut butter and honey topping, in lieu of maple syrup: combine 2 tbsp. of peanut or almond butter with 1 & 1/2 tsp. of honey and heat up in the microwave. Drizzle on the waffle and top with fruit (cut up banana, apple, pear, peach, blueberry, strawberry, etc.). Enjoy!

SweetPotatoWaffle-Mix

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Another great thing about these sweet potato waffles-they can be as healthy or as playful and dessert-like as you want them to be, depending on your mood! Feel free to follow the directions above religiously or add some sweetness to them, in moderation: a tsp. or tbsp. of maple syrup to the drizzle topping for an added layer of sweetness…or go full-out Thanksgiving and top your waffles with some marshmallows and perhaps even a little chocolate drizzle mixed in with the peanut butter. Whatever you want, you earned it…so follow your heart and make sure to enjoy every last bite of these delicious, healthy waffles.

On a personal note, I unfortunately missed a couple of my usual posts this week so I’ll summarize some highlights from my week quickly for you, in the meantime:

  • I’ve been loving consistently running throughout the week as I come towards the end of my training for the upcoming B.A.A. 10k on Sunday, June 26th-from long 5 milers through downtown Boston and along the Charles River with Becca early in the morning to shorter 3 milers in the pouring rain with Ryan in the North Shore in the afternoons. One of my current goals, outlined on the Meg in the Meantime homepageis to hit a 10k PR. I’m just a few weeks away from race day, but I think I’m right on track to accomplishing that goal…and that’s a great feeling!
  • With all of the running also comes lots of active stretching pre-runs and longer, deeper stretches and strength training exercises post-runs a la Dani Adler’s easy, effective, and efficient run training plan. To learn more about these stretching habits, check out an older post of mine: “Stretch It Out.
  • Even though I mentioned it earlier in this post, I am really loving all of the food exploration and experimentation that has come from blogging. Spending my day researching creative and healthy alternative snacks, meals, and smoothies and connecting with amazing companies and brands (both large and well-known, like Nuun, and local, start-ups, like nutty life) has been such an added pleasure to my new blogging lifestyle!
  • As always, I’m looking forward to my RunYoga series tomorrow, led by Cara Gilman–word on the street is that tomorrow we’ll be doing some speed work on a local track and then slowly down our yoga practice with a deeper meditation style…all of this sounds very different from what I’m used to and, therefore, AWESOME! I can’t wait to tell you more about it later this week.

Well, that’s all from me for now. Enjoy what’s left of your Sunday and make sure to share this sweet potato recipe with someone you love…it is Sunday after all, a traditional American family get together kinda day! I sure do miss my family since they’re all back home in New Jersey and so these are the kinds of things that I share with them to close the gap between us and let them know I’m thinking of them and they’re health and well-being and sending them love by way of healthy alternative recipes. 🙂

Sending you happy and healthy vibes to start your week,
-Meg

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