100% soy flour waffles:
1/2 cup of soy flour
1 teaspoon baking powder
1/8th cup of water
1 tablespoon vegetable oil
1 teaspoon salt
combine dry ingredients, then quickly stir in wet ingredients. immediately (within seconds) spoon onto hot waffle iron and cook until crisp.
why the speed? you want the batter to be bubbling with carbon dioxide. 'cause soy flour doesn't have any gluten, it relies entirely on gas for fluffiness. if you let the batter sit for too long, you'll get dense and gooey waffles.
if done right, you'll get something that's damn-near identical in texture and taste to real waffles, but without the carbs. serve with a sugar free syrup or splenda.
carbs: 10g (net)
protein: a $hit ton
1/6 head of white cabbage
1/2 cup of frozen raspberries
1 liter of water (add more if you need to)
splenda to taste
blend water and raspberries, then slowly add in chunks of the cabbage until everything is nice and puree'd.
when done, all you taste is the nice tart rapsberries. raw fresh cabbage is pretty neutral. it's also very refreshing. you don't realize you're drinking 1/6 of a wedge of a cabbage.
cabbage is the perfect vegetable IMO. it's incredibly low carb and has tons of fiber, vitamin C and other good nurtrients. and blending it into a smoothie is an easy way to get a whole lot of it in your diet.
carbs: >10 (net)
protein: 0 (lol)