Sometimes, it’s just about a little creativity! I decided to take a different spin on the common pumpkin protein pancakes and used acorn squash for a waffle recipe instead! Winter squash is so delicious and so incredibly versatile. It has a sweet, nutty flavor that makes it a perfect partner for baked goods. It provides an added moistness to these waffles that is truly remarkable. You will have extra roasted squash, so be sure to savor every bite, as this squash is delicious even on its own.
Now, typically when I write my recipes, I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention, and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
WINTER SQUASH PROTEIN WAFFLES
1/2 cup roasted acorn squash, mashed
1/2 cup egg whites
3 TB unsweetened almond milk
1/2 tsp. vanilla extract
1 scoop Jamie Eason Peanut Protein
1 scoop Jamie Eason vanilla Natural Whey Protein Isolate Shake, or vanilla whey isolate of choice
1/3 cup oat flour
1/2 tsp. baking powder
1 TB roasted acorn squash
1TB Jamie Eason vanilla Whey Protein Isolate
1 tsp. Jamie Eason Multi Purpose Peanut Protein
1/2 TB unsweetened almond milk
How to Prepare
1. Preheat oven to 400 degrees. Cut an acorn squash in half and scrape out the seeds. Place on a baking sheet and roast squash approximately 45-60 minutes, or until browned and fork tender (this can be done in advance of making the waffles, even the day before).
2. Let squash cool and scoop out flesh into a bowl and mash with a fork.
3. Combine acorn squash mash, egg whites, almond milk, and extract in a food processor and blend until smooth. Add remaining ingredients (except for topping ingredients) and blend until smooth. If batter is too thick, add additional almond milk 1 tsp. at a time until batter consistency is reached.
4. Spray a preheated waffle maker at medium-high heat with non-stick cooking spray.
5. Pour batter until the waffle maker is ¾ full. Cook until waffle maker signals it is ready. Repeat this process until all batter is used. Note: the number of waffles this recipe yields will depend upon the size of your waffle maker. Just note that the recipe nutritionals are for 2 servings.
6. While the waffles are cooking, combine all topping ingredients and mix together until smooth. Place half of the topping onto each serving of waffles. Enjoy!
Option: Sprinkle with stevia (or your preferred sweetener) for added sweetness
100% TASTE, 0% GUILT