Waffles with Blueberry Soup

What? NO MILK?! After arriving at the Argyros's home in Lake Havasu City, AZ on Sunday night after a couple weeks of absence, the refrigerator was pretty much bone dry. While on the move, it's really hard to keep it freshly stocked. We didn't bother going to the store, since we'd only be there one night, but when I woke up the next morning I realized NO MILK = TROUBLE! I use milk for breakfast, in some way or another, EVERY morning. Without fail. I love waking up to enjoy the icy cold bath over good cereal, the creaminess it adds to oatmeal, the sweetness when combined with chocolate, or, naturally, all alone in a cup. My favorite is the original flavor of soy milk. If you're afraid of soy milk or you've just never thought to try it out. I dare you. It's so sweet and creamy.
I got creative this morning with freezer ingredients. And to my surprise, I was greeted with a simply delicious version of Blueberry Waffles. 

Ingredients:
1 cup frozen blueberries (no sugar added)
1 packet Truvia (or other no-calorie, all-natural sweetener)
Cinnamon
Nutmeg
2 tablespoons water
2 Kashi 7 Grain waffles
Palmful of Sliced Almonds


Instructions
1. Combine blueberries, Truvia, dash of cinnamon, dash of nutmeg, and water in small saucepan over medium heat. Occasionally stir to prevent burning. Cover for a few minutes until completely combined and warm.
2. While the blueberry soup is cooking away, toast your waffles in the toaster.
3. Pile up the waffles, blueberry soup, sprinkle of cinnamon, and almonds.
4. Stuff your face!