Popular Low Carb Recipes- Pumpkin Pie Waffles

Living Low Carb is an important life choice for me. When you have Celiac, the last thing you want is more dietary restrictions, but I gained weight eating the high carbs in gluten-free flours and sugar, and my gut wasn't healing until I went grain-free and sugar-free.

Finding the right balance of exercise, combined with a Low-Carb diet has made all the difference in my health and energy.

Today, I'm going to show you how I eat Low Carb with some of my favorite recipes and a NEW Low Carb Pumpkin Pie Waffle recipe that we love.

I also want to tell you about something important that we all can do to initiate a change for better nutrition guidelines in America. 

Did you know, "U.S. Dietary Guidelines are intended to be used in developing educational materials and aiding policymakers in designing and carrying out nutrition-related programs, including Federal nutrition assistance and education programs."

The school lunch programs have been largely based on recommendations of the Dietary Guidelines. This may be why our children are being fed a diet high in starches, sugars and carbohydrates at school. Imagine what a difference it would make in a child's life to eat healthy food each day at school. For many children in our country, this is the only meal of the day.  

In the past 30 years, adult obesity weights have doubled, and they are projected to rise to 50 percent by 2030. Today at least 50 percent of Americans have diabetes or pre-diabetes. Clinical studies show us that eating more sugar and starches puts people at risk for weight gain and nutrition-related health issues, such as diabetes. However this science is not acknowledged in the U.S. Dietary Guidelines recommendations. We can do something about this!

At home, you can make these easy blender Low Carb Pumpkin Pie Waffles that are high in fiber and taste delicious. I make a big batch and toast up the leftovers for a quick easy Low Carb breakfast in minutes!

Pumpkin Pie Waffles, grain free, refined sugar-free, gluten free

Makes 8-10 waffles

Ingredients: use certified gluten free

1 cup almond flour
1/2 cup tapioca starch
1 tablespoon psyllium husks
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sweetener of choice, I use a stevia blend
1 cup milk of choice
1 teaspoon apple cider vinegar
1 large egg
3/4 cup plain pumpkin puree
1 tablespoon molasses or pure maple syrup
1/4 cup coconut oil
1 teaspoon pure vanilla extract

Instructions:

Combine all ingredients, mix well with a whisk, hand mixer or blender. Batter should be thick.
Grease waffle iron and preheat.
Cook until browned per your machines instructions. These waffles don't get quite as crisp as some I've made, but they are tender and delicious.
Store leftovers in a baggie and pop in the toaster or toaster oven the next day.

It’s time for all Americans to look beyond MyPlate and begin asking for dietary guidelines based on quality science generated from a variety of different experimental approaches that encompasses a range of different diet approaches.  It is also time we have dietary guidelines that eliminate the one-size-fits-all eating plan and focuses on the needs of a very diverse group of people.  This can only be done by disrupting the status quo and recognizing the insights of newer, better and more credible science.

Want more? Here are some of my POPULAR LOW CARB RECIPES for you to try!

Grain-Free Homemade Pasta Noodles

  

Flourless Cherry Dump Cake

 10 Minute Microwave Sweet Potato Pies

 Grain-Free Chocolate Chip Cookie Cake

Low Carb Chicken and Dumplings

My Best Grain-Free Chia Bread in the Bread Machine

Grain-Free Low Carb Red Velvet Mousse Cake, made with beets!

Grain-Free Pear Clafoutis, out of this world

So, as you can see I certainly don't suffer on my Low Carb diet! Be sure to check out all of my Low Carb and Grain Free recipes on my Homepage.