Perfect summer salad. Light and refreshing, yet wildly satisfying.
After this experience with quarantine, I’m beginning to think this whole work-from-home thing is kinda over-rated. Let’s have a look behind the scenes— I’m sitting here in the same grubby sweats I was wearing yesterday (and the day before, yikes), with my dry-shampooed bed head, no makeup, no deodorant (oh my), annnd it’s mid-day.
What’s more, I made the executive decision that (even though today is a workday) I wasn’t going to get up on time, make the bed, or tackle anything on my to-do list until I made at least 4 trips to the fridge.
And let’s be honest, I haven’t made a trip to the grocery store today (or within the week for that matter). And yet, I’m still fighting this strange compulsion to pop up from my desk every 30 minutes and check the fridge— like some delicious treat is going to magically appear.
What’s with that?
I’m well aware of emotional eating and stress-induced binge-fests— but I’d be lying if I blamed it on that.
Truth is, I don’t feel stressed. In fact, with all this #Rona going around, I’ve had far more time to focus on outdoor yoga (lovin’ it!), hammock reading (aka hammock napping), and playing 25 Outlaws— anyone else LOVE game night? Great 2 player game!
Anyhoo, with all this incessant eating, I had to up my food-game and lighten the load. And with summer just around the corner— this is the perfect salad to compliment that beach-bod.
What is Endive?
Endive is a member of the chicory family, which includes radicchio, escarole, and frisee. Recently, endive has been trending due to it’s low-carb, high-fiber profile. Beyond being keto-friendly, endive maintains anti-inflammatory properties and delivers a sizeable dose of Vitamin A, K and B.
How to Use Endive
Endive has a nice crispy texture with a subtle bitterness. It makes an excellent addition to stir-fry as sautéing helps soften the bite. Although, as a fan of bitter flavors, I prefer to eat it raw and balance it with something sweet or savory, such as berries and blue cheese.
Can I substitute the blue cheese?
I get it— you love it, or you hate it.
No problem, this salad is bursting with flavor, and the blue cheese doesn’t make or break it. My husband hates blue cheese, so he generally crushes this salad cheese-free— healthier, for sure.
If you’re a fan of cheese (just not blue cheese), you might try this recipe with feta or goat— worthy alternatives!
Is it just as good without homemade dressing?
I can’t guarantee that. In my book, fresh ingredients and homemade dressings are key components of delicious salads. However, I have tried this same mix with Homemade Blue Cheese Dressing as well as a balsamic vinaigrette, and it was still delightful!
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Cinnamon Roll Chaffle
- Total Time: 15 Min
- Yield: 2 Chaffles 1x
- Diet: Vegetarian
Winner winner chicken dinner!
Vanilla Cream Icing*
- 4 ounces organic cream cheese
- 2 Tablespoons grass-fed butter
- 1/4 cup Lakanto Powdered Monk Fruit*
- 1/4 teaspoon vanilla extract
- 2 humanely-raised eggs
- 1 cup shredded organic mozzarella cheese*
- 2 Tablespoons almond flour
- 1/4 teaspoon cinnamon
- 1 Tablespoon grass-fed butter (for greasing)*
- 1 Tablespoon Lakanto Maple Syrup (optional)
Vanilla Cream Icing
- Place the butter and cream cheese in a pan or microwave and warm until softened (about 60 seconds in the microwave).
- Once softened, whisk together until light and fluffy (about 30 seconds).
- Add the monk fruit and vanilla. Stir together until well-combined and set aside.
- Plug in your waffle maker and allow to warm (60 seconds for the Dash).
- In a small bowl beat eggs until well combined (about 30 seconds).
- Add cheese, almond flour, and cinnamon to egg mixture and stir together.
- GREASE THE GRIDDLE!
- Pour half the mixture into waffle maker and close the lid. Allow chaffle to cook for 4 minutes before lifting the lid.
- Gently lift the chaffle off the griddle with a spatula and set aside.
- Re-grease the griddle and pour the remaining batter in the waffle maker. Close the lid and allow it to cook another 4 minutes.
- While you’re waiting, spread icing on the first chaffle.
- Place second chaffle directly on top and spread additional icing.
- Garnish with cinnamon and Lakanto Maple Syrup (optional).
*Nutritional facts calculated for 2 Tablespoons icing (2 Tbsp icing = 3 grams of carbs, 3 grams of sugar, and 21 grams of fat).
*Option to use alternative keto-friendly sweetener, such as Swerve (but must be powdered).
*I’d recommend using low-moisture, part-skim mozzarella (it’s easier to work with).
*If you don’t grease the waffle maker your chaffle will come out a hot mess!
- Prep Time: 7 Min
- Cook Time: 8 Min
- Category: Breakfast
- Method: Cooking
- Cuisine: Keto
- Serving Size: 2 Chaffles
- Calories: 603
- Sugar: 4g
- Fat: 50g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
Keywords: keto, low-carb, ketogenic diet, chaffle, keto breakfast
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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