This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon
Optional:
Pecans, chopped
1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.
2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.
3. Transfer to a large bowl and add in the pineapple.
4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.
5. Pour the egg mixture into the carrot bowl and stir well.
6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.
7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.
8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.
JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon
Optional:
Pecans, chopped
1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.
2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.
3. Transfer to a large bowl and add in the pineapple.
4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.
5. Pour the egg mixture into the carrot bowl and stir well.
6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.
7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.
8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
