It is another rainy day in Texas and I wanted to make a delicious breakfast for my two boys. I absolutely love french toast and the original always left me feeling sick and gave me a major sugar rush. When I was a child, before I was allowed to use the stove I would soak my bread in egg and microwave it. Thankfully, my cooking skills have matured since then and I know how to make some delicious french toast, that is fully on my Trim Healthy Mama plan and is every bit as tasty as the original. Those who are following THM this is an E meal.
1 cup of egg whites
5 slices of Ezekiel bread (I use this kind and I find it in the freezers at Kroger)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1.5 Tbs water
Whisk the egg whites, vanilla, cinnamon, and water together. I like to use water in my eggs because it makes them nice and fluffy. I also use it in omelets.
Spray a nonstick skillet with a light coating of coconut oil and turn the heat to medium. Soak the Ezekiel bread in the egg white mixture until its slightly spongey. Put the bread in the skillet and cook for about 3-5 min on each side, or until it is nice and golden brown.
Top with some powdered Erythritol. I buy mine from THM and put about 1/4 in my single cup ninja and blend it til its powdered. It taste exactly like powdered sugar, but does not impact your blood sugar level. I enjoyed some nonfat greek yogurt and some fresh strawberries on the side.
It was baby approved too!
Fall is right around the corner for most people, but since I live in Texas fall will not show up until beginning of November. We Texans love to pretend to have a fall so pumpkins are outside the stores and people put their fall wreaths on their front doors.
Every year I buy about 4 big pumpkins and roast them in my oven, puree the meat and freeze it to use all year long. Fresh pumpkin is far superior to the canned variety and is much cheaper too. Try it out!
I have been cleaning out my freezer to make room for more pumpkin and a couple of turkeys at thanksgiving. I found one small container of pumpkin and a bag of cranberries left from last year and decided that I would make a pumpkin cranberry bread. My house smelled amazing, I almost turned on Christmas to get the full effect.
Here is the recipe, its easy and it is an instant fall starter.
Pumpkin Cranberry Bread
3 3/4 cups of all-purpose flour
3 cups of sugar
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
1 tsp salt
2 cups (or 1 15 oz can) of plain pumpkin
1/2 cup vegetable or canola oil
2 Tbs vanilla
2 cups of fresh cranberries (my bag was about 2 1/4 cup and I just put them all in)
1 1/2 cup of chopped walnuts
Preheat your oven to 350 and get out two loaf pans. In a large mixing bowl combine the flour, spices, baking soda and salt and whisk them all together. In another mixing bowl combine the pumpkin, eggs, oil and vanilla. Pour the pumpkin mixture into the flour mixture and stir together until its all combines. Stir in the the cranberries and walnuts. The batter will be thick! Generously coat your loaf pans with nonstick cooking spray and pour in the batter. Bake for 45 min-hour. When a toothpick inserted into the middle comes out clean its done. Cool the bread in the pan on a wire rack for about 30 min and then dump it out onto the rack. Serve with cinnamon cream cheese, or just eat it plain. Its truly delicious. Enjoy!