So I have been a bit obsessed with French Toast Lately! I have had a lot of requests for  my macro friendly french toast recipe that I have been making so here it is! Super easy and quick, great macros, and low calorie!

What you will need: Sarah Lea 45 calorie bread of choice (I like the oatmeal bread) + liquid egg whites + cinnamon + 30 calorie vanilla almond milk.

Instructions:

1) pre-heat cast iron flat griddle or large pan. Spray with a tiny bit of coconut oil or non-stick of choice.

2) Mix 1/3c. liquid egg whites with 1/3c. vanilla almond milk and cinnamon to preference.

3) Dunk 2-3 slices of bread in egg mixture, flip and make sure both sides are soaked.

4) Place on griddle, medium low heat. Cook for a few minutes, then flip.

5) While bread is cooking add another 1/2c. egg whites to cook on hot surface.

6) Continue to flip french toast until cooked through, golden brown on both sides.

7) Serve with walden farms 0 calorie pancake syrup and/or fruit or peanut butter (Fruit and pb not included in macros here).

Macros for 3 slices of bread and an additional 1/2c. egg whites=250 Calories – 2G Fat, 29G carbs – 8G Fiber, 30G protein

Healthy Low Carb Spaghetti Dinner; Lean Bison and Organic Tomato Sauce over Spaghetti Squash

This is one of my husbands favorite meals. He asked me to make it again tonight after I made it for him a few nights ago. Its super simple and easy, so I didnt mind! Plus its very filling and low carb/cals!

Directions:

1) Cut Spaghetti Squash in half. Scrape out the strings and seeds you see in the center with a spoon and wash thoroughly.
2) Place both halves face down in a shallow microwave safe glass dish with a small amount of water in the bottom.

3) Microwave for 10-12 minutes, turn dish around to cook thoroughly and microwave another 10-12 minutes. Most likely the dish will not rotate because it is too large.

4) While spaghetti squash is in the microwave, sautee whatever desired amount of sweet onion and/or mushrooms and/or bell peppers you may like in a hot sautee pan. Add diced garlic, onion powder, garlic powder, and pepper.

5) Add meat of choice if needing to cook your meat. I have used lean ground turkey in the past and it works great!

6) Add organic strained tomato sauce or blend up your own! I look for pure tomato sauce on the label, which should have 30 cals or less per serving. Most the canned stuff has lots of add ins and often times is over 60 calories per serving.

7) If meat is pre-cooked, like the bison sent to us from IconMeals, then add it to the sauce last while on simmer.
8) Take spaghetti squash out of the microwave and scrape with a fork to pull into “noodles”

9) Add 1- 2 cups of spaghetti squash to a bowl, top with desired amount of sauce and meat.
10) I usually toast up a few slices of 45 calorie Sarah Lee Bread which I sprinkle with parmesan and oregano + garlic powder and add it on the side

Thats it! Super easy and delicious! ENJOY!

AMAZING LOW CARB PUMPKIN PROTEIN WAFFLES

So playing around with my original recipe for pumpkin waffles I came up with a new and improved recipe with hardly any carbs! These are so beyond delicious you would never know they have net 4G carbs! Honestly I eat these a few times a day! Delicious!

Recipe:

⭐️5-6 egg whites or 2/3-3/4c liquid egg whites (you can change between these ratios without really affecting the outcome of the waffles)

⭐️ 2 heaping tbs. pure pumpkin purée (about 1/6 cup)

⭐️ 1tbs. Coconut flour

⭐️ 1tbs. Quick cook oats

⭐️ 1tbs. Whey protein

⭐️ 1/3tsp baking powder

⭐️ tons of cinnamon

⭐️ tons of pumpkin pie spice

⭐️ 1-2tbs of water or almond milk (optional if batter is very thick)

Blend until very well blended into moderately thick batter. Pour in hot non stick sprayed waffle iron. Cook thoroughly. The pumpkin adds some excess moisture so sometimes I cook a bit longer than recommended. Top with walden farms 0 calorie sugar free pancake syrup or whatever you prefer!

MACROS: ~ 150 calories, 1G Fat, 8G carbs, 4G Fiber, 23G Protein

THE PERFECT PUMPKIN CINNAMON OATS

I am currently obsessed with everything Pumpkin! Go figure! So this morning I made a bowl of pumpkin cinnamon oatmeal along with my low carb pumpkin protein waffles (so much pumpkin-y goodness lol).

Recipe for oats:

I used 1/3 cup of www.MyOatmeal.com pumpkin spice oatmeal. You can use regular oats too but I figured the more pumpkin the better! I microwaved that with water for 2.5 minutes. Then added 1tbs of organic pumpkin puree (you don’t want to add too much or it can be bitter). Mix that into hot oatmeal. Add 1/4 scoop cellucor cinnamon swirl protein for added flavor (you could use more whey protein but I was saving my protein macros for my waffles). Swirl it up! Then add cinnamon to your liking, pumpkin pie spice, and a bit of sugar free maple syrup. I always use walden farms calorie free pancake syrup.

MACROS: 150 calories, 3G Fat, 23G Carbs, 10G Protein.

PUMPKIN PROTEIN PANCAKES

I have been craving pumpkin everything lately! And post workout I really wanted something dense, filling, and pumpkin-y! So I through a bunch of stuff in my magic bullet and came up with a great recipe for some pumpkin protein pancakes. They turned out delicious! Recipe- Put all of the following in blender, blend until smooth and batter consistency: 1/3 cup natural pumpkin puree, 1/2c. liquid egg whites, 1/4 cup quick-cook rolled oats (I used pumpkin flavored oats from www.MyOatmeal.com), 1/2tbs coconut flour, 1/4tsp. baking powder, pumpkin pie spice to liking, cinnamon to liking, 2tbs of Cellucor cinnamon swirl whey protein (any whey protein will do), 1/4 cup almond milk and blend!

Pour on to greased medium hot skillet, I made three medium sized pancakes. Flip when small bubbles form on surface. Top with sugar free walden farms pancake syrup, 5 calorie fat free Reddi Whip, and/or pumpkin spice whipped peanut butter!

Macros without topping: 212 calories, 3G Fat, 24G Carbs, 5G Fiber, 20G Protein.

Maple Pumpkin Protein Waffles

Chocolate peanut butter crepes!

The key to prep is making every meal taste like dessert but still fit your macros!

This is just 4 egg whites pan fried (the key is making sure the pan is hot before pouring egg whites in) and flipped with cinnamon cooked in. Once cooked I then put one tablespoon of pblean/water (PBlean is just the MyOatmeal version of pb2- powdered peanut butter- its cheaper and you get more though! Order at www.myoatmeal.com) + chocolate walden farms in it and roll up into crepe. Sprinkle with a bit more cinnamon and 1tbs of fat free 5 calorie Reddi whip.

One crepe is just 93 calories, 1G fat, 4G carbs, and 17G protein done this way. I eat these a lot at night too. Great sweet tooth alternative!

“Blueberries and Cream” Protein Waffle Stack

Ingredients:

2/3 cup liquid egg whites
1tbs coconut flour
1/2tsp baking powder
Cinnamon
1tbs-1/2c oats (whatever carbs you want to fit macros)
1tbs whey protein

Throw all ingredients in blender or magic bullet. Blend until well combined. Pour into hot non-stick or greased waffle iron.

Toppings:
1/3c frozen blueberries microwaved and then mixed with cinnamon and blueberry + maple walden farms syrup.
Layer between each waffle with 1/3c. fat free cottage cheese, 4 tbs. fat free whip cream, and blueberry/syrup mixture.

MACROS: 217 calories, 1G Fat, 18 Carbs, 31G Protein

(Macros based on using 1tbs for oat content in waffle batter)