in the frozen aisle at Whole Foods, I thought I might be able to change that. But compared to my beloved vanilla protein oats and peanut butter, these savory rectangles just never called my name in the morning—so they sat lonely in my freezer, collecting ice.One day I had whipped up a pot of homemade tomato soup. As I was about to ladle out a bowl, it dawned on me: We were out of bread.
Here’s how to do it: Stick a couple of these zucchini and carrot waffles in the toaster until they’re hot and golden brown. Then spread them with a layer of creamy goat cheese, stack them all artsy-like on a plate, and drizzle with hot honey. Serve adjacent to your favorite bowl of soup and dunk to your heart’s content. Extra napkins advised for worth-it sticky fingers.
You can of course use whatever waffles you want for lunch waffles, but I like Evergreen for a few reasons. They come in an adorable mini size, meaning it’s NBD to toss one into the toaster depending on how hungry you are. Second, the ingredients are all things you’d find in your own kitchen—whole-grain flour, honey, eggs, almonds, carrots, zucchini, avocado oil, baking soda, cinnamon, salt. Each serving has 6 grams of protein and 4 grams of fiber.
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