The Life Changing Chaffle

After yet another long-term plateau that led me to reevaluate my eating, I decided to make a three-pronged attack:

1. Adjust portion size – I was overeating and knew it. Growing up, I had baggage from a feast or famine approach to food, and I can find myself getting competitive over food resources. It's not like competitive eating contests. I wanted to ensure I get some of what I desire and leftovers. Still, somehow, it leads to me eating almost as much as my husband, who has a more active lifestyle and a bottomless stomach. So I dialed it back.
2. Return to the Keto lifestyle—this is actually quick, as I am gluten-sensitive, avoid bread most days, and know what my "killers" are (as she called them in “French Women Don’t Get Fat: The Secret Of Eating for Pleasure”). My downfall is potatoes, so I constantly substitute them.
3. Now that I have returned to Keto, I am ready to add time-restricted intermittent fasting (16:8), in which I eat within an 8-hour window and fast through the other 16. Will this lead to more sleep through hunger avoidance?

Since I have embraced the Keto lifestyle again, I have changed my notifications for the Lazy Keto For Women Group to send me everything. I discovered IF16:8 instead of Alternate-Day Fasting or Whole-Day Fasting.

I also discovered the chaffle—a little bit of sunshine on a Keto day. It is a waffle made of cheese, egg, and potentially something else used as a base, sandwich bread, or breakfast. It is genius. I see why it has taken the Keto world by storm.

To prepare mine, I turned to YouTube and Steve from Serious Keto. I watched him make 15 chaffles between three videos and felt ready to try it.

I picked up the Dash Mini Waffle Maker and tried my hand at it. It was good, but it needs further experimentation. I also saw someone else make a slightly lazier chaffle, so I tried their technique, too. It was not as good texture-wise.

First I tried the lazier method and placed a slice of cheese on the iron, melted it, added half the egg-husk mixture, added another slice to the top and cooked for 6:66 minutes.

It was crispy and dense and bland and would make a great base, but it was too greasy for an egg sandwich.

In the second batch, I chopped the cheese slices up small and mixed them with the remaining egg husk mix. I cooked this for 5:55 minutes. It seemed slightly fluffier, crisp outside, and too greasy for a breakfast sandwich.

I topped it with cinnamon, sugar-free syrup, two eggs over medium, and served it with thick-cut bacon. It was divine, and too much breakfast. I will eat one and freeze one for the future.

 

The Chaffle

Ingredients

• 1 large egg
• 1/2 cup mozzarella cheese
• 1/2 tbsp psyllium husk powder (not used in Steve’s basic recipe, but in his second)
• Oil spray

Directions

1.  Heat the waffle iron and spray it with cooking oil.
2. Beat egg and add psyllium husk.
3. Add cheese and mix thoroughly.
4. Cook half a batch for 6 minutes in a mini maker or all at once in a full-size maker for a nice pizza crust or other large food platform.

So yummy. So filling. It's so low in carbs. Life-changing for those with a lazy or lackadaisical approach to their diet, who just miss their comfort foods or must eat with people not on Keto.