You Heart What You Eat: Green Eggs and Waffles
August 3, 2015
Steamboat Springs — The famous Dr. Suess book, "Green Eggs and Ham" has always been a favorite of mine. And in the Midwest, food coloring is used far too often to emulate the picture perfect dish to accompany the book theme. However, at our house, food coloring is simply nowhere to be found, especially when I know I can make my own homemade dyes out of nutrient rich natural foods and produce!
Green Eggs and Waffles have become quite a success when I bring the book to the table while I present this breakfast masterpiece to my imaginative two and five year olds. The ingredients are really not that different compared to the normal recipe, but still, finding the least taste-changing recipes can be key to keeping your curious kiddos at bay when they realize there are [gasp] vegetables in their favorite dishes.
Spinach is something you'll read time and again in my recipes because not only is its nutritional value so great (181 percent Vitamin K, 56 percent Vitamin A, and 15 percent Folate to name a few) but its taste is so mild and almost non-existent, you can hide it in just about anything and no one would really notice other than the greenish tinge in color. Yes, we eat a lot of spinach at our house and thankfully, because my children have never had another mother to tell them otherwise, spinach is a requirement to eat in some form or another in at least one meal a day.
Below are the quick and easy recipes for Green Eggs and Waffles. Just note you can make your shade of green as deep and dark or light and barely noticeable as you'd like depending on the quantity of spinach you add. Enjoy!
- 1 cup spinach finely chopped
- 1 tsp. garlic powder
- 4 eggs
- 1 tbs. almond milk
- Salt and pepper to taste
In a bowl, whisk eggs, garlic powder and almond milk until a fluffy shade of yellow and all yolks are scrambled. Fold in spinach until just combined. Prepare as you would normal scrambled eggs and plate with Green Waffles (recipe below).
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- 2 cups spinach finely chopped
- 2 eggs
- 2 cups all-purpose or whole wheat flour
- 1 tbs. sugar (or honey or maple syrup)
- 4 tsp. baking powder (2 3⁄4 tsp. at high altitude)
- 1⁄4 tsp. salt 1
- 3⁄4 cups milk (or almond milk)
- 1⁄2 cup vegetable, nut, or coconut oil or melted butter
Heat waffle iron. In a large bowl whisk eggs until fluffy adding remaining ingredients until smooth.
Prepare as you would normal waffles and plate with Green Eggs (recipe above). Serve warm with berries, maple syrup or your choice toppings and enjoy!
YOU HEART WHAT YOU EAT is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you'll surely look forward to our next edition. Questions or suggestions you'd like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at email@example.com.
Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children and couldn’t imagine living a better life outside the city limits of Steamboat Springs.
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