Kodiak Cakes Protein Waffles

I realized a while ago that meal prepping protein pancakes was maybe not the best idea.
Fresh? YUM. Four day old, slightly soggy pancakes? NOPE.

I have heard of protein waffles, taking the same pancake "batter" and putting it inside a waffle maker. Sounded good but nothing that made me run out and buy a waffle machine - until I realized that they might be perfect for meal prep. Toasting the waffle in the morning before eating it just may be the best idea I have ever had.

Fast forward to me getting an email from Hungry Girl with Kodiak Cakes protein waffles being one of the featured items, available at Target stores. All you do is add water and an egg to the mix and you are done! I ended up going that day. Because I'm crazy. Duh.

Protein Waffles (makes 3)

-1 C waffle mix

-1 C water (I used almond milk!)

-1 egg

For two: 327 cals | 7g fat | 41g carb | 4g sugar | 24g protein

Mix all ingredients and pour 1/2 cup into waffle maker. I found that my machine (Oster, $20 at Target) worked best on High for about 6 minutes to get the waffles that I like. 

These were so unlike any protein pancakes that I have ever made for myself. Fluffy and decadent feeling - totally unhealthy tasting! I toasted two this morning and it took away any sogginess and while they weren't as good as fresh, they were pretty close.

I love these, thumbs up, hooray! You have got to get your hands on these and make them, stat! 

Egg Muffins // Low Carb & GF// 3 Ingredients!

Meal prep is the best. It fills my fridge with healthy meals and it takes all the guess work out of eating well. It is my number one weight loss tip. It is the best thing I do for myself, health wise. I love it.

But sometimes, its gross. Like making 5 days worth of scrambled eggs. Have you seen a five day old egg white veggie scramble? Not appetizing. So this week, when I was chopping up my veggies I thought I would make little 'egg muffins' in my cupcake tray. Maybe they would be drier, less soggy. Maybe they would be delicious. Maybe they require less time of me standing over the skillet.

P.S. They are less soggy and more delicious. Winning.

EGG MUFFINS 

• Chopped veggies
• Liquid egg whites (or real ones if you aren't lazy like me)
• Oregano, pepper, or whatever seasoning you prefer

1. Preheat oven to 350. Chop all veggies as fine as you can. 

2. Transfer all veggies into large bowl, add seasoning, toss to combine. 

3. Spray cupcake tin with oil and fill each hole with chopped veggies. 

4. Add 1/4 cup of egg white to each hole. 

5. Bake at 350 for 25-35 minutes (watch your muffins! you want brown edges)

*I used red, orange and yellow bell pepper, red onion, green onion and this yielded 18 muffins

Per serving (3 muffins)

114 cal | 0g fat | 3g carb | 21g protein

I put them into a large tupperware container, take out 3 each morning, heat for 90 seconds and top with salsa. My favorite low carb breakfast so far!