We think you’d struggle to find anything more delicious and healthy for breakfast than our green waffles.
We’ve added spinach to this green waffle recipe to give breakfast the ultimate health upgrade. Plus, with their lovely pale green colour, these vegetarian waffles guarantee you an Instagram worthy breakfast from home.
Finish off your spinach waffles by whipping up our cream cheese topping, with sumac or sweet paprika and chilli flakes for an added kick to your morning.
Healthy green waffles? Yes, really.
Spinach is a great food for reaching weight loss targets as it’s high in insoluble fibre, helping you steer clear of mid-morning snacks and aiding healthy digestion. These easy waffles slot perfectly into our weight loss meal plans, proving that eating your greens doesn’t need to be joyless!
Our waffles contain a generous 130g of spinach, making them a great source of iron, as well as vitamins C and A.
The spinach in our green waffles can be fresh or frozen, although you might be surprised to learn that frozen spinach is more nutritious!
Because our green waffles with cream cheese are so simple and speedy to make, you’ll need to get started on your cream cheese topping before making your waffle batter. The sumac in the topping can be adjusted to taste, and can also be substituted for Zataar or sweet paprika if these are more easily available.
We’ve tried this savoury waffle recipe with various cheeses – cheddar, swiss cheese and Bel Passe – all are delicious; it just depends on what you prefer, or what’s in the fridge!
If these waffles inspire you to get on a breakfast health kick, we have plenty more vegetarian breakfast ideas to help you out. Without waffling on, here’s the recipe.
Prepare cream cheese: In a small bowl mix the chopped chives, low fat cream cheese, tomato puree, water, chili flakes, sumac and salt until everything is incorporated. Rest in the fridge.
1 tbsp chives, 4 tbsp low fat cream cheese, 2 tbsp tomato puree, 1 ½ tbsp water, ¼ tsp chili flakes, ½ tsp sumac, ¼ tsp salt
Separate egg whites from egg yolks.
2 eggs
Add spinach, melted butter, egg yolks, flour, baking powder, nutmeg and salt to the blender and process until you have an homogenous batter. The batter will seem VERY think. That’s fine! If you find you just can’t blend it then add a couple of tablespoons of water to thin things out.
4 ⅓ cups spinach, 1 tbsp butter, ¾ cup flour, ½ tsp baking powder, ¼ tsp nutmeg, ½ tsp salt
In a medium sized bowl whip egg whites until they reach stiff peaks. Add the batter and grated cheese to the whipped egg whites bowl and fold everything together very carefully with a spatula, trying to incorporate most of the egg whites air into the batter.
4 tbsp cheese
Heat a waffle iron and bake waffles (4-6 will come out depending on the size of your iron).
My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.
Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!
Why You’ll Love This Refreshing Summer Dressing
Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
Flavorful – This tahini-based dressing is anything but boring. Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.
Why Your Body Will Love This Healthy Salad Dressing
Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.
Green Goddess Dressing Recipe Ingredients
Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.
How To Make Dairy-Free Green Goddess Dressing
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out.
Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.
Recipe Frequently Asked Questions
This recipe is already both gluten-free and vegan.
Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.
Ingredients
1/2 cup tahini
1/4 cup water
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari, or soy sauce
1–2 cloves garlic
1 cup a mix of your favorite leafy fresh herbs*
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
Green goddess dressing should be stored in an air-tight container, in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta and more.
Notes
*I used a mixture of parsley, dill, basil, green onion, and mint. You can use any kind of fresh herbs you like.
Prep Time: 15 mins
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