You know what throws your week for a loop? A holiday on a Tuesday. I think most of you can relate to being in that blur today; a little tired from all the festivities, playing catch up at work and having to remind yourself its Wednesday not Monday.
Mornings like today can have me wanting to hit the snooze button and contemplating things like throwing the hair up quick in a pony (not as easy with the short hair now) and having a breakfast with little to no cook time all in the name of 10 blissful more minutes of sleep.
These Shakeology Waffles are a perfect breakfast for mornings like today. I love the flavor Shakeology gives to the otherwise boring waffle. Topped with mango and coconut brings it all together for a sweet tropical treat. Just think of all the wonderful waffles you can make with the other Shakeology flavors!
1 scoop Strawberry Shakeology
½ tsp. baking powder
¼ cup / 60 ml unsweetened almond milk (or water)
1 large egg
Nonstick cooking spray
½ cup / 85 g chopped fresh mango
1 Tbsp. unsweetened shredded coconut
Add Shakeology and baking powder to a small mixing bowl. Stir until combined.
Add almond milk and egg; stir until combined.
Preheat an 8-inch (20-cm) waffle iron; lightly coat with spray. Pour in half of batter; cook until steam stops emitting from waffle iron. Place on a serving plate. Repeat with remaining batter.
When waffles finish cooking, place on serving plate. Top with mango and coconut. Serve immediately or freeze waffles in an airtight container for up to 1 month. Reheat in a toaster oven before adding toppings.
Portion Fix Containers:½ Purple, 1½ Red, ½ Orange
This recipe makes a great breakfast
Find more information about this recipe on Beachbody's blog h ere.