Maple. Cinnamon. Pecan. Pumpkin. All the flavors of fall! Except it’s not even fall here anymore – it’s straight up winter and I am freezing 24/7. When I was visiting Singapore last year, I had really cold hands even though it was about 90 degrees outside, and a client asked me if I was a reptile. I’m starting to wonder if he was on to something….I feel like I need to be in contact with some form of heat at all times or I’m freezing. Like right now, I’m in my house (which is heated to 70 degrees), wrapped in TWO blankets, and wearing insulated winter boots. Seriously, I might be a reptile.
Maple Cinnamon Coconut Cream
Since I’m cold all the time now, smoothies are definitely out of the question for breakfast. Hot breakfasts only! And this week I’ve been on a total protein waffle kick. I’ve been loosely tracking my macros again, and they are literally the perfect breakfast – lots of protein, topped with healthy carbs (usually banana), and added healthy fats – which is where this INCREDIBLE Maple Cinnamon Coconut Cream comes in! When I was a kid, I used to eat my pancakes and waffles swimming in syrup. I still love the maple flavor, but wanted to find a way to keep my waffles lower-sugar, and add in healthy, easily digestible fats.
This Maple Cinnamon Coconut Cream is also incredibly versatile – you can top your waffles with it, use it as creamer in your coffee, or as a whipped cream on top of your dessert! It’s only 3 ingredients, and takes literally seconds to make. So bomb. Enjoy!! xx