Featured — 25 March 2017

Transform ordinary toaster waffles into an extraordinary breakfast!

By: Jodie Shield, RD

March 25th is International Waffle Day! If you’re too busy to whip up a batch of homemade whole wheat waffles, go ahead and grab a toaster waffle instead. I have put together 5 quick, easy, tasty and healthy toaster waffle breakfast ideas. The key is to make sure you buy whole-grain toaster waffles. This will help boost the fiber content of your breakfast. Then add one of my delicious and nutritious topping recommendations to your toaster waffle.  Which one are you going to try first?

  1. Nutty-Nanna Waffle Sandwich. I call this the quickie. Simply spread peanut butter over two whole-grain toaster waffles; add banana slices to one of the waffles, then top with the other waffle. Enjoy!
  2. You-go Girl Yogurt Waffles. Add about one-half cup of vanilla low-fat or non-fat yogurt to a whole grain toaster waffle. Toss on a mixture of your favorite berries such as blueberries and raspberries – really any sliced fruit will do. Sometimes I even toss in pomegranate seeds. P.S. Guy’s will like them too!
  3. Cheesy Waffles. This is my version of a gourmet toaster waffle. Add about one-quarter cup of low-fat or fat-free ricotta cheese to a whole-grain toaster waffle; then place a heaping tablespoon of mango chutney on top.
  4. Cinnamon-Apple Waffles. Kids love making these! Spread a tablespoon or two of reduced-fat or fat free cream cheese over a toaster waffle. Add a dollop of naturally sweetened homemade applesauce, and then sprinkle on a dash of cinnamon.
  5. Waz Up? Waffles. Transform ho-hum maple syrup into a nutritional powerhouse by tossing in a few chopped pecans and raisins. Heat the syrup in the microwave until warm and pour over a whole grain toaster waffle.

For more quick, and healthy breakfast ideas like Revved-Up Oatmeal and Whole Grain Applesauce Bread download my FREE app Eat Healthy Homemade Meals from iTunes and Goggle Play.


This blog also appeared on the Kmart Playdate Place blog.

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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