Sometimes it’s hard to choose to eat healthy. ESPECIALLY WHEN YOUR HUSBAND MAKES WHITE PANCAKES ON SATURDAY MORNING!!!!! So to feel like I wasn’t totally being deprived I made this french toast. It doens’t tastes like WHITE PANCAKES but it is yummy and feels like a treat while still keeping my blood sugar stable and my waist small.
Blueberry French Toast
2 pieces of Ezekiel Bread (I used the cinnamon raisin one.)
2 egg whites
salt
cinnamon
butter (teeny pat)
1/2 cup frozen blueberries
1/2 tbs agave nectar
slivered almonds (optional)
Calories 262 Protein Grams 14, Carbs Grams 55, Fat Grams 1 (7 grams of fiber)
Put the egg whites in a large bowl and sprinkle with cinnamon and salt. Melt you little pat of butter in a skillet. Dip the bread in the eggs and cook on eat side until your bread is all crispy-like. Put the blueberries and agave in a separate pan and cook until the blueberries juice starts to turn into a sauce like consistency. I smooshed them with a spoon. Pour the blueberry sauce over your french toast. I know it doesn’t look that great but it was really good!
I added 3 egg whites on the side for 12 extra grams of protein (48 extra calories). Had I had slivered almonds I would have sprinkled a few on top for some healthy fat.
xoxo
j
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Thanks for the recipe! Keep them coming!
This looks great! I have some raspberries,maybe I’ll use them instead of blueberries!
BTW: Is that the cinnamon raisin Ezekiel?
You’re welcome Tracy. Yes I use the cinnamon raisin Ezekiel. I LOVE LOVE LOVE raspberries. Let me know how that turns out!
Yummy! I tried this today for breakfast (and today is my cheat day!) and I loved it. I used mixed berries (I buy the huge bag from the freezer section of Costco and just nuke a serving size for 60-70 sec before pouring them on) I’m really hooked on the Ezekiel bread (I’ve only tried the cinnamon raisin with this recipe, but plan to try others) I also wanted you to know that I made your Simple Mediterranean Chicken for dinner the other night and loved it, too. My husband is not a huge olive fan, so next time I think I’m going to flip flop the cup of olives for a full cup of sundried tomatoes and only use 1/4-1/2 cup olives. I really enjoyed it though since I’m an olive lover. Keep the recipes coming!
Lori – I am so happy to hear you liked it!!! Glad to hear you like the Mediterranean Chicken too. It’s one of my staples. That’s a good idea to swap the amount tomatoes with the olives. Hopefully that will fit your husband’s taste better.