Today marks week 3 of my clean eating cleanse. I’m not counting this past weekend when I ate pizza, or last Thursday bacon egg and cheese bagel. Or the sushi I had for lunch. All the vegans out there, I truly commend you.
The first week I was going strong, but living only off of fruits, vegetables, nuts and seeds was hard. I found myself craving club sandwiches and chicken alfredo about 3 times a day. Because I wasn’t eating bread, I found myself day dreaming of other things I could use to supplement juuuust in case I gave into my club sandwich cravings. I came up with: crackers, rice cakes, crepes, steam buns, matzo, tortillas, wonton wrappers and waffles.
When I got to waffles, I added another craving: waffles. Pure, unadulterated breakfast waffles. To celebrate July 4th, I took my waffle craving next level with red, white and blue berries. Is it just me or would blue raspberries sure be perfect here? A girl can dream.
MIXED BERRY WAFFLES
1 cup blueberries
1 cup red raspberries
1 cup yellow raspberries
6 mint leaves, chopped
1 teaspoon white sugar
1 cup cream (sub vanilla ice cream)
1 tablespoon powdered sugar
Prepare 4 of your favorite waffles – I love this Belgian Waffle recipe. Set aside to cool slightly.
In the meantime, combine the blueberries, red and yellow raspberries, chopped mint leaves and 1 teaspoon white sugar. Stir to combine and let sit for a few minutes. The sugar will pull out some of the moisture in the berries and create a sauce.
If using cream, place it in a large bowl and, using a electric hand mixer, beat the cream until soft peaks form (when you pull the whisks out of the cream, the peaks should stand for a second before falling over on themselves. Add the tablespoon of powdered sugar and continue beating until stiff peaks form (the peaks stand straight).
To serve, place a waffle on the plate. Top with 3/4 cup of the berry mixture and 1/4 cup of the whipped cream or vanilla ice cream if using. Garnish with mint leaves. Serve warm or at room temperature. Enjoy!