Serves: 1 (two sandwiches total)
Ingredients:
¼ cup chopped strawberries
½ tsp lemon juice
2 Tbsp butter, melted
2 eggs
2 scoops HLTH Code Creamy Vanilla
2-3 Tbsp water, to thin the batter
2 Tbsp cream cheese (room temperature)
Instructions
Make the jam; add strawberries and lemon juice in a saucepot. Add a splash of water, as needed to achieve desired thickness
Cook until the strawberries are tender. Mash them with a fork and cook until slightly thickened. Set aside.
Make the waffles; whisk eggs with butter in a bowl.
Mix in the HLTH Code and add water as needed to thin down the batter.
Preheat the waffle iron and lightly brush with coconut oil (mini waffle maker works best).
Pour ¼ of the batter onto the waffle iron. Cook the waffles for 3 minutes.
To serve; spread cream cheese over two waffles. Spread the jam over the remaining two waffles and sandwich jam and cream cheese waffles together (makes 2 sandwiches)
Cut in half and serve.
42g Protein
69g Fat
7g NET Carbs
