French toast kick lately. Because fluffy bread and coconut. Nuff said.
- 2 egg whites
- 2 TBSP unsweetened almond milk
- 1 tsp coconut extract
- 1 stevia packet
- 2 slices of Nature’s Own 40 cal/slice bread (or bread of choice)
Whisk together the egg whites, almond milk, coconut extract, and stevia. Let your bread soak in the mixture for 2-3 minutes per side so it gets nice and soggy! I use this bread specifically for french toast instead of Ezekiel bread because this kind soaks up the egg white mixture perfectly in my opinion :p Ezekiel is too dense. Spray a pan with nonstick spray and cook on a medium/low heat for 3-4 minutes per side, or until the egg whites are cooked and it’s slightly browned on each side.
I layered mine with a coconut rum whip and peaches. Topped with banana nut muffin quest bar pieces, a peanut butter whey protein drizzle, and a peach “sorbet.” Zigzag banana for funsies.
To make the coconut rum whip, use a handblender to blend 1/4 cup lowfat cottage cheese, 1/2 TBSP unsweetened almond milk, 1/2 tsp coconut extract, 1/8 tsp rum extract, and 1 stevia packet. Then swirl in 1.5 TBSP unsweetened coconut shreds. To make the peach sorbet, use a handblender to blend 1/2 cup frozen peaches (85g), 2 TBSP water, and 1 stevia packet.
Learn healthy, plant-based eating in 6 weeks from me.