I like how people think that waffles are all fancy, to me they are just a faster way of making pancakes and less mess. We love the waffle iron over here.
I saw this amazing recipe for waffle nachos over at Bon Appetit and decided to make my own spin on them.
For us corn can be a true BG devil. Popcorn? It’s a household favorite over here BUT we can never anticipate what is going to do to the BG. Still, we eat it. Anyway, I’m building up to cornmeal here, which actually doesn’t do much! We also have an easy time with polenta.
Makes 12 waffles (they freeze well!)
Milk (alternative milks are fine too!)
Pulled pork (we made this for dinner the night before with a dry rub)
Ancho chili powder
Shredded sharp cheddar (we like Beecher’s)
Shredded Monterey Jack cheese
Turn on your waffle iron. Melt some coconut oil or whatever you want to grease up that waffle iron.
Put 5/8 c coconut flour with 1 1/8 cup cornmeal with 1 TB baking powder, 1/2 tsp salt, 1 TB coconut nectar (or brown sugar just check the carbs) together and mix.
In another bowl, whisk 2 cups 2% milk and 2 eggs. Combine the liquid with the dry until well mixed.
Add salt and pepper.
While those are cooking (we use the kind of waffle iron that makes 4 at a time.
Dice red onion
Slice fresh jalapeños
Rinse baby kale (another sort of baby green will work just as well)
Shred your cheese
In a pan place a bit of olive oil, add 1 tsp ancho chili, tsp fresh minced garlic, salt and pepper, Heat up these spices and add in the pulled pork you cooked yesterday (note, if you don’t have pulled pork these are STILL super good! I would just add some of this spice on top of your fried eggs).
Put the pork on a plate (make sure you make this close to the end so it doesn’t dry out!)
This is how I stack it.
Little bit of cheese
Kale, onion, jalapeños, cheese, s+p
Prep time: 25 minutes
Cook time: 15 minutes
Each waffle 15g
1/4 cup cubed avocado 6g
1 egg 1g