I’m up bright and early this morning, because in about 30 minutes Michal and I are going to be getting in the car to drive up to Rocky Neck Beach for the day.
Being that we were a bit cut for time this morning, we decided to prepare a quick breakfast using frozen waffles.
To be honest, I never really buy frozen waffles–let alone organic wheat ones, but Michal is always pointing them out when we’re in the natural food section of Stop&Shop, so out of curiosity I finally decided to try a box.
This breakfast literally took just 5 minutes to prepare, and it turned out delicious….
And yes, we intentionally used a red, white, and blue color pallet in honor of Memorial Day.
To create this patriotic dish, just top your waffles with peanut butter, strawberries, and blueberries, and then garnish with fresh coconut.
Michal always has to one-up me, so he used some Chobani greek yogurt to make his waffle creation a bit more extravagant than mine.
I really love it when I find a healthy breakfast recipe that tastes not-healthy.