Tag Archives: pumpkin 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

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!