Skinnified Pumpkin Pie French Toast

When I saw Nicole’s recipe for pumpkin pie french toast, I wiped the drool from my mouth and began day dreaming about how I would make it myself. With all the plans and business happening in my life, I’ve been eating out a LOT. I used to love going out to eat, but let me tell you, after this weekend I am really pretty sick of it. I just want the time to make the food I want to make in my own kitchen, and have someone else clean up after me. Is that too much to ask?! 😉 I have tons of recipes doggy eared and book marked that I am just waiting to try out. Now, ask me by the end of December and I will tell you “Uuugghhh, I’m so tired of cooking and baking and hosting. Just take me to Chipotle!” Balance right? Unfortunately my balance is like weeks of one thing followed by months of an other. Haven’t quite put them together…yet.

Anyway, Sunday morning I actually had the time, after laying in bed for a spectacular hour watching Grey’s Anatomy–I NEVER lay in bed in the morning–I’m always busy busy, must get up and be productive, but it was seriously the most amazing hour!–to make a real breakfast! Hooray!! I knew I had to give this French toast a try! Hit up Nicole’s page to find this original recipe and so many more amazing ones!

Her original recipe isn’t super unhealthy, but here are some swaps I made

• 1/2 recipe
• Unsweetened vanilla almond milk for regular (-calories)
• More vanilla and spices (+yum)
• Egg whites for whole eggs (-fat, -calories, -cholesterol)
• 1/2 brown sugar, 1/2 sugar free maple syrup for brown sugar (-sugar, -calories)
• + protein powder (Gotta have my protein!)
• Ezekiel bread for regular (Have you tried it? It’s a complete protein! Whatever that really means…)

Skinnified Pumpkin Pie French Toast

serves 2

• 1/4 cup  + 2 tbs (or don’t be picky and just use 1/3 cup 🙂 ) pumpkin puree
• 3 large egg whites
  
• 1/4 cup + 2 tbs (same rule applies) unsweetened vanilla almond milk
  
• 1 tsp vanilla
• 1/2 tbs brown sugar
• 1/2 tbs sugar free maple syrup
  
• 1  tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 scoop vanilla protein powder
  
• Pinch of salt
• 4 slices of cinnamon raisin Ezekiel bread
• chia seeds (optional)
  

Directions:

1. Whisk all ingredients (except bread and chia) together well.
2. Soak bread for 5-30 minutes, depending on patience/hunger.
3. Place in a sprayed nonstick pan or skillet over medium heat.
4. Sprinkle with chia seeds if desired
5. Flip when bottom is golden brown.
6. If you’re like me, drizzle any remaining soak mixture onto the bread and top with more chia seeds (Note, if you do this, you will have to flip again. It’s worth it.)
7. When both sides are finished cooking and golden brown, transfer to a plate and top with pumpkin yogurt topping.

Pumpkin Yogurt Topping

serves 1

• 1/4 cup non fat vanilla Greek yogurt
• 3 tbs pumpkin puree
• 1/2 tbs almond butter (or any nut butter)
• 1 tbs sugar free maple syrup
• If you’re like me and want to make sure you’re full for the rest of your life, you can add even more chia seeds

Directions:

1. Whisk together and lay it on that toast!

Yummmmmm

Steve is less cool than me, and only tops with sf maple syrup. Good thing it’s sugar free because boy loves his syrup. I always ask if he wants some toast with his syrup. Then he just gives me a dirty look. Oh, marriage.

This French toast was A-MA-ZING!! I will make it again and again and again! Thanks Nicole for the delicious inspiration!!

HAPPY HALLOWEEN EVERYONE!