OMG! These are so good and so incredibly easy to make.  If you want a protein and veggie packed taco then you have to try a chaffle.  This cheese, carrot, and egg waffle tastes amazing used as a taco.  I made my turkey and veggie loaded mix (carrots, onions, and bell peppers diced and sautéed.  I topped my chaffle with salsa, guacamole, and pickled radishes and jalapenos. 

Recipe adapted from 2BMindset

Ingredients:

Chaffle– per 1 Belgium waffle sized chaffle

2 large eggs

½ cup shredded carrots

½ cup shredded pepper jack cheese

Taco Filling-

1 pound lean ground turkey meat

1 bell pepper finely chopped

1 sweet onion finely chopped

1 large carrot finely chopped

5 teaspoons taco seasoning

½ cup water

Olive oil spray

Pickled Vegetables-

3-4 radishes thinly sliced

1 jalapeno seeded and sliced

½ cup water

½ cup rice wine vinegar

½ tablespoon coconut sugar

Toppings-

Guacamole, salsa, plain nonfat Greek yogurt, etc…

Directions:

1. Pickled Vegetables– Add radishes, jalapeno, water, vinegar, and sugar to a small dish.  Mix, cover, and let sit for at least 20 minutes.
2. Taco Filling– Spray 2 nonstick pans with olive oil spray.  Add ground turkey to one pan.  Break up and cook on medium heat until lightly browned.  Drain. Add vegetables to the other pan.  Cook on medium heat while the turkey meat cooks.  This will soften vegetables and evaporate excess moisture.  Add turkey meat, taco seasoning, and water.  Mix and reduce heat to low.  Cook mixing often for 5 minutes.
3. Chaffle– Preheat waffle maker.  Whisk eggs.  Add carrots and cheese.  Mix together.  Cook at medium heat on waffle maker.
4. Top chaffle with taco filling, pickled vegetables, salsa, and guacamole.
5. Note: You will have extra taco filling.  My kids love this taco filling over whole wheat nachos or on tortillas.  They don’t realize the mixture is half meat and half vegetables so I usually get them to eat fresh veggies as part of their dinner too.