High-Protein Oat Waffles

High-Protein Oat Waffles

The following recipes were developed by Bryanna Clark Grogan, from the book, Dr. Neal Barnard's Program for Reversing Diabetes. These recipes have been adapted by the Vitamix kitchen staff. 1/2 cup dried* cannellini, white kidney, or great Northern beans (or 1 cup canned beans, rinsed and drained) 2 1/4 cups water 1 3/4 cups old-fashioned oats 2 T sugar or 1 T agave nectar (or other sweetener) 3/4 T whole flaxseed 1 T baking powder 1 1/2 tsp vanilla extract (or orange, almond or coconut extract) 1 tsp salt * Place dried beans in a large bowl and cover generously with water. Refrigerate overnight or for up to a week. Directions Place all ingredients in Vitamix container. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #7. Run for 30 seconds or until smooth. Note: Pour 1/3 cup batter onto hot, prepared waffle iron and bake for a minimum of 8 minutes. If the iron is hard to open, let the waffle cook another minute or two. Repeat with remaining batter, stirring or blending briefly before pouring each waffle. If batter thickens, add enough water to return to original consistency. Waffles should be golden brown and crisp. Serve immediately, or cool, and freeze in airtight container. These reheat nicely in the toaster! Nutritional analysis: Makes ten 4" waffles (5 servings) Per serving (2 waffles: 196 calories, 10g protein, 35g carbohydrates, 2g sugar, 3g total fat, 11% calories from fat, 0mg cholesterol, 6g fiber, 386mg sodium

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Shredded Brussel Sprouts

Ingredients

• 1/2 pound sliced bacon
• 1/4 cup butter
• 2/3 cup pine nuts
• 2 pounds Brussels sprouts, cored and shredded
• 3 green onions, minced
• 1/2 teaspoon seasoning salt
• pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.