I don’t really have to go into too much detail about how much I love breakfast. But I do. Here are some snapshots from this weekend’s breakfast creations:
Since my weekend is still going strong (Thanks, MLK!), I decided to try something new today. My waffle maker is still on the fritz and I needed to use up the last of a loaf of bread, so I decided on French toast. After constructed, this recipe was too good not to share! I enjoyed it leisurely (since I have the day off…did I mention that?) paired with my French toast coffee!
Serves: 1 Cook Time: 15 minutes
2 slices low calorie all wheat bread
3 medium egg whites
3 medium strawberries
1 tbsp PB2
1 packet stevia
Syrup of choice
I started by slicing the banana in diagonal pieces and placing them on a skillet that was heated to medium heat.
I sprinkled a small amount of stevia and cinnamon on them as they cooked. I cooked them for about 3 minutes on each side until browned (eh, they burnt a little).
Beat your egg whites in a bowl with about 1/2 tsp of cinnamon and another sprinkling of stevia. When mixed, soak your bread in the mixture for 3-5 minutes while the bananas cook.
When bananas are done, set them aside and place your bread in the pan. Let it cook for about 4 minutes on each side. Mix up one tbsp of PB2 with 1 tbsp of water and another sprinkle of stevia.
When bread is done, spread the PB2 mixture onto one piece of the bread.
You could use real PB obviously, but I love PB2 because it saves so many calories!
Layer some of your banana and cut up strawberries on the first piece of toast.
Top with the second piece of toast and the rest of the fruit. Drizzle with syrup of choice. Shove face.
It was so good! The strawberries and peanut butter almost made it taste like a PB & J some bites. I also totaled the whole thing as < 400 calories with syrup. Definitely perfect for a lazy day off! I may not even go outside today. The temperature is hovering somewhere around 10 degrees. Ew. Is it summer yet?