I’ve been big into my Omega 3‘s lately.
Partially because of all the stomach trouble and inflammation I’ve been experiencing these past few months.
So, I started enriching my day with an extra dose of Omega 3 fatty acids in more of my meals n’ snacks.
A typical ‘rich’ day for me. Well, now it’s easy. Omega 3 rich eggs in the morning for a vegetable omelet, salmon salad with flax seeds and walnuts over quinoa for lunch and navy bean tacos with tofu and shredded squash for dinner.
I’ve really increased my Omega 3 consumption the past few months and I feel great. I am in love with scallops, snapper, cod, tuna, halibut and shrimp, which are all great sources of Omega 3’s … and perfect this time of year on the grill. Seafood in the summer = happy Amie. I’ve even been known to create a morning omelet with flax seeds, veggies and even tossing in a bit of cooked fish in there, too. It’s filling, digests easily and is nice n’ light in my stomach.
I always ate lots of turkey and chicken, which I still do enjoy, however as of lately my sensitive stomach has had difficulty breaking down heavier proteins, therefore I’ve opted for my lighter proteins – hence my new found love for fresh fish n’ eggs.
I’ve been doing extensive research on Omega 3’s and their anti-inflammation properties due to the stomach troubles I’ve been experiencing and this crazy whirlwind of unexplained inflammation. It’s taught me so much about how to heal my body through food and it’s amazing how much better I feel. Even though I am still experiencing the stomach pains, I am able to digest eggs and fish so much easier and I feel lighter and less sluggish.
That’s a good thing, right?
So, with all this Omega 3 chit chat, I thought I’d share with you this fun recipe that I created last weekend for my family. They loved it.
And I was happy to deliver a delicious Omega 3 rich breakfast. I included ground flax seeds, walnuts and Omega 3 rich eggs to ensure a hearty dose of Omega 3’s in every bite.
Not to shabby, eh?
With the Memorial Day holiday weekend coming up, you’ve gotta extra day (Monday) to sleep in! Yea.
So, here’s another excuse to whip up these cute lil’ babies and serve ’em in the sunshine to your family before you strike up the BBQ and get the grill fired up for your evening meal.
Don’t you wish it was the weekend right now so you could put on your fuzzy slippers, pour a glass of orange juice, sit with the newspaper and watch these lil’ waffles bubble as you cook ’em up?
I thought so.
Go ahead. Daydream.
The weekend isn’t too far away.
Take a bite and enjoy your holiday weekend.
In bliss. With these babies.
I assure you, you won’t be missin’ the gluten. And you’ll be lovin’ the Omega 3’s.
Walnut Oat Waffles
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1 tsp. sugar
- 1 1/3 cup almond milk
- 1/4 cup oil
- 1 1/2 tsp. baking powder
- 1 tsp. sea salt
- 2 large Omega-3 rich eggs
- 1/4 cup tapioca flour
- 1/3 cup potato starch
- 1 tsp. cinnamon
- 2 Tbsp. ground flax seeds
- 1/2 cup walnuts, ground
- 1 tsp. almond extract
- 1/4 tsp. orange zest
- 2 star anise, ground
- In a large bowl, combine all ingredients; whisk well to combine.
- Transfer batter, in batches onto hot waffle iron.
- Repeat until all batter is used.
Please note this post is sponsored by Eggland’s Best.