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 eating too much and knew it. I have baggage from a feast or famine approach to food when I was growing up, and I can find myself getting competitive over food resources. Not like competitive eating contests, just in making sure I get some of each thing I desire and leftovers if possible but somehow it leads to me eating as much as my husband who has a more active lifestyle and bottomless stomach. So I dialed it back.
2. Return to the Keto lifestyle – this is actually easily done as I am gluten sensitive and 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”). Mine downfall is potatoes, so I substitute them constantly.
3. Now that I have returned to Keto, I am ready to add in time-restricted intermittent fasting (16:8) by eating within an 8-hour window and fasting through the other sixteen. I wonder if this will 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, which is where I discovered IF16:8 as opposed to Alternate Day Fasting or Whole-Day Fasting.

I also discovered the chaffle. A little bit of sunshine in the Keto day. It is a waffle made of cheese and 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 probably 15 different chaffles between three videos and felt ready to give it a try.

I picked up the Dash Mini Waffle Maker and tried my hand at it. It was both good and needs further experimentation. I also saw someone else make a slightly lazier chaffle and 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 was too greasy for an egg sandwich.

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

I topped with cinnamon, sugar free syrup, two eggs over-medium, and served with thick cut bacon. It was divine and too much breakfast. I will eat one and freeze one in 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 waffle iron and spray 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. So low in carbs. Life-changing for those who have a lazy or lackadaisical approach to the diet or just really miss their comfort foods or must eat with people who are not Keto.