Tag Archives: gluten free french toast

Protein Pumpkin French Toast

28 Mar

This morning I was craving french toast but knew I needed a lot more protein than that to stay in my macros for the day (and a lot less carbs the rest of the day). So I decided to make protein french toast. I’ve also been wanting pumpkin so I worked that in too!

You’ll need:

  • 1/4-1/2 C pumpkin
  • 4 egg whites
  • 1 scoop vanilla protein
  • 1/4 C almond milk (I want to play with this amount)
  • 1 tsp cinnamon
  • Allspice and nutmeg to taste
  • 2-3 slices whole grain bread (I use Rudi’s multigrain, Ezekiel would be a great option)
  1. Whisk together the ingredients (other than the bread) and pour into shallow dish
  2. Dip bread in mixture, leave in a few seconds on each side to soak in the egg mixture
  3. Transfer onto a warm, lightly greased pan or griddle
  4. Flip the pieces while you cook until they are golden brown on both sides
I ate mine before I could take a picture... found this at Healthy Recipes Blog

I ate mine before I could take a picture… found this at Healthy Recipes Blog

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Pumpkin Crazy

2 Oct

It seems life has been even crazier than normal lately. Hubby’s been working longer hours, we’re planning lots of family trips the next couple months and I’ve been trying to make new recipes in the time I do have.

Yesterday’s workout was a combination of my physical therapy exercises and leg exercises at home while I was waiting for the plumber (our garbage disposal was jammed) and today I did the Blogilates DVD and some extra arm exercises.

This past weekend (oops, should have posted by now!) I made pumpkin french toast on a whim. It was so good!

Photo from Classy Cooking

Photo from Classy Cooking

You’ll need:

  • 4-5 eggs, beaten
  • 1/4 C pure pumpkin puree (if you want it really pumpkin-y do 1/2 C)
  • 2 tbsp almond milk
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 tsp cinnamon (more or less to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice
  • 6 pieces whole grain bread- I use Rudi’s Multi-Grain gluten free bread
  1. Whisk together the ingredients (other than the bread) and pour into shallow dish
  2. Dip bread in mixture, leave in a few seconds on each side to soak in the egg mixture
  3. Transfer onto a warm, lightly greased pan or griddle
  4. Flip the pieces while you cook until they are golden brown on both sides

Serve with pure maple syrup and a cup of coffee and enjoy!

Eggless French Toast

24 May

Remember during my meal prep how I was running low on eggs? Well this morning I was out of eggs (oops) and my normal go to of yogurt and granola just wasn’t going to cut it. As I was running through ideas in my head I remembered that I had seen you can substitute ground flax for egg. Inspired by this Minimalist Baker recipe I was a little skeptical but decided to try it. Oh my word, it completely exceeded my expectations.

First I mixed the flaxseed and almond milk and just let that sit for a couple minutes before mixing in the other ingredients. Once it was all mixed I pour it onto a plate so I can soak the bread. I use Rudi’s Gluten Free multi-grain bread, if you aren’t gluten free any whole wheat bread should work.

ImageOnce the bread is soaked on both sides just throw it in the greased skillet and cook until both sides have browned, turning occasionally.

Image

ImageI served it with fresh strawberries and just a touch of maple syrup. To be honest I think I liked it better than the french toast we normally make (sorry hubby).

You’ll need:

  • 1 C almond milk
  • 3 Tbsp flax meal/ground flax
  • 1/2 Tbsp cinnamon (this one’s an estimate, I didn’t measure)
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 1/2-1 Tbs coconut oil
  • 4-5 slices of bread
  1. Combine flax seed and almond milk in a small bowl and let sit approx. 2 min
  2. Mix in cinnamon, vanilla and maple syrup and pour combination onto a plate
  3. Dip bread for about 30 seconds on both sides (enough for it to soak in the mixture)
  4. Heat coconut oil on skillet to grease the pan
  5. Place soaked bread in skillet and cook until bottom is golden brown, then flip bread and cook until both sides are browned
  6. Top with fruit and/or syrup of choice and enjoy!

Nutrition estimate (I used My FitnessPal): Serving size 2-2.5 pieces: 305 Cal, 13 g Fat, 50 g carbs, 6 g protein

11 g sugar, 9 g fiber, 465 mg sodium