About Us

 Welcome to Mylk Meal. I'm Lorie Papadelis a Coconut Grove resident. I started consuming milk alternatives a few years ago to reduce my dairy consumption and improve the texture of my protein shakes. I found using cow milk would make them too thick and water was never considered. However, a lot of store bought mylk contained emulsifiers as well giving me the same problem as cows milk. I also felt that this emulsifiers hid the lack of nuts and seeds in the mylk. Combine this with my attempt to lower my carbon footprint and I decided to make my own mylk.

The recipe have changed over the years. It used to be oat milk. It then went to coconut/cashew mylk. It has now landed to being a supercharged mylk that has Coconut, Cashew, Pumpkin seeds, Hemp seeds, Banana and dates. I added the additional ingredients to provide more nutrients and make the mylk thicker without being as thick as milk.

Once the mylk was perfected and I was happy with the added nutrients, I became frustrated with throwing away the leftover meal. This is when I got the idea of using the left over meal in baked goods. I started replacing some of the flour in my muffins and banana breads. However, my focus moved to the waffles my children were consuming on a daily basis. They were eating multi-grain waffles but they weren't high in protein or fiber. Keeping them fuller for longer as they went to school became imperative. This is when I started making them multi-grain waffles using the leftover meal to replace some of the flour.

My kids love them and eat them everyday. Both my husband and I eat them before going to work out, or a midnight snack. These products are made with love and great ingredients so I hope you and your family enjoy them as well.