It’s back to school time! Can you believe how quickly the summer went by? One of the common struggles about packing a lunch is how to make it healthy. This is where waffles can come to the rescue! They freeze very well, are easy to make in bulk and when made right have tons of nutrition. Put them in an insulated lunch box with something cold and send the kids out the door. We’ve already shared our Clean Eating Margarita Pizza Pockets and Quick and Easy All in One Breakfast. Now we have three more delicious additions!
The basic method is the same for each recipe as is the dough. This way you can make up several different kinds at the same time!
Whole wheat is perfect for a healthy lunch. It’s very high in fiber which means it helps keep blood sugar levels stable longer. Whole wheat can also help with weight control, reduce chronic inflammation, lower risk of type 2 diabetes, support mental health, brain function and digestive health. (source)
Add this to health promoting ingredients like basil, black beans, peanut butter, rice, etc, and you have a wonderfully healthy lunch or snack.
There are no real measurements to these waffles. It really depends on the size of your waffle iron and how full you want them. So just have fun experimenting! There is no right or wrong way to make these. Let’s get cooking!
Resources for these Recipes:
- Seasoned black beans (HERE is our favorite recipe)
- Cooked rice
- Grated cheese
- Sourdough Biscuit dough (recipe below)
Using a large golf ball size of dough, roll flat. Spread black beans, rice and cheese on dough. Take another ball of dough the size of a large golf ball. Roll it out and place on top. Crimp the sides. Lay into a waffle iron and close. Let cook until the dough is lightly browned. Top with sour cream, salsa and avocado slices.
Chicken Pesto Waffles
- Cooked chicken
- Pesto (HERE is our favorite recipe)
- Grated cheese (optional)
- Sourdough Biscuit dough (recipe below)
Using a large golf ball size of dough, roll flat. Spread pesto, cheese and chicken on dough. Take another ball of dough the size of a large golf ball. Roll it out and place on top. Crimp the sides. Lay into a waffle iron and close. Let cook until the dough is lightly browned.
Pb & J Waffles
Using a large golf ball size of dough, roll flat. Spread peanut butter and jelly on dough. Take another ball of dough the size of a large golf ball. Roll it out and place on top. Crimp the sides. Lay into a waffle iron and close. Let cook until the dough is lightly browned.
We found this recipe in one of our favorite Taste of Home magazines. We however make it with organic ingredients and whole wheat flour and we allow for soaking time to help eliminate the phytic acid.
- 1 ½ cups fresh ground whole wheat flour
- ½ cup butter
- 1 cup sourdough starter
- ½ cup buttermilk
- 1 tsp. baking powder
- 1 tsp. Real Salt
- ½ tsp. baking soda
Combine whole wheat flour, butter, sourdough starter and buttermilk in a glass bowl. Let sit in a warmish place for 6-12 hours. Add remaining ingredients and mix well.
Let’s stay connected! We’d love to share all of our real food recipes and tips with you through Email, Facebook, Pinterest, Twitter and Instagram! We always have more healthy and delicious recipes on the way 🙂
Are you excited for school to be back in?
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