Recipe: Protein Packed French Toast

I've actually only ever had real french toast once. But on occasion I make my own protein french toast. It's an easy, quick breakfast that makes a nice change every once and a while.

You can top it with a variety of toppings and use another flavoured protein for a different flavour.

In the image below I topped it with blueberries, maple syrup, and a mixture of greek yoghurt, peanut flour, and stevia.

Makes 1 serving

Calories/Macros per piece: (no syrup/topping)

320 calories

9g fat (2g sat)

30g carbs (7g fibre, 3g sugar)
26g protein

480mg sodium

(These values may change slightly depending on what brands you use)

Ingredients:

• 2 slices of toast, uncooked
• 15g (1/2 scoop) protein powder (I used vanilla whey)
• 1 egg 
• Dash of cinnamon
• Toppings and fruit of your choice

Instructions:

• Preheat oven to 180 degrees celcius (350 farenheit)
• Mix together protein powder, egg, and cinnamon in a wide bowl.
• Lay first piece of toast in the mixture and coat both sides, repeat with second slice.
• Place slices onto a lined baking tray and bake in the oven for about 10 minutes until they are slightly crispy and toast it cooked.
• Drizzle over your toppings and fruit.

Notes:

You may want to add stevia to the mixture if you prefer it sweeter. 
If you don't like eating the egg yolk, you could use two egg whites instead.

Enjoy! 

Recipe: Peanut Butter Protein Fudge

Instead of easter eggs this year, I'm going to be making my own fudge. I made it a few months back, and it was so good. The only problem - trying not to eat it all at once!

Makes 10 pieces

Calories/Macros per piece:

45 calories

3.4g fat (2g sat)

1.8g carbs (.4g fibre, 1.4g sugar) 2.3g protein

4.1mg sodium

(These values may change slightly depending on what brands you use)

Ingredients:

• 20g (2.5T) coconut oil, melted
• 15g (1T) liquid honey
• 20g (3T) whey (I used vanilla, because I don't like chocolate whey - but that would be good)
• 10g (1.5T) cocoa (or cacao) powder
• 20g (2T) peanut butter (or any nut butter, I used crunchy PB which means there are little chunks of peanut throughout)
• 10ml / splash milk or water of your choice
• Stevia to sweeten if needed

Instructions:

• Mix all ingredients together, until well combined. Add the milk/water until a good consistency.
• Roll out on a large piece of glad wrap.
• Fold the glad wrap over so it is covered and press down to smooth it out. 
• Put in the freezer until frozen (not sure how long it would take, I put mine in overnight).
• Cut into 10 pieces and store in the freezer.

Notes:

Because of the coconut oil it will melt fairly quickly when in room temperature, so make sure to keep it in the freezer. 

Enjoy! 

What is your favourite "healthier" easter treat?