Blueberry Fro-Yo French Toast

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It’s always summer when you wake up to blueberry fro-yo french toast! At 23 grams of protein, only 4 grams of fat and 100% natural ingredients this breakfast can’t be beat. Stay cool the tasty way with this delicious treat and make sure to check out Sweet Scoops Frozen Yogurt at your local Whole Foods and Roche Brothers.

French Toast Ingredients:
-9 tbsp (138g) liquid egg whites
-1 tsp cinnamon
-1 packet Truvia
-2 slices Sara Lee 45 calorie delightful whole wheat bread

Topping Ingredients:
-1/4 cup (38g) of Blueberry Sweet Scoops Frozen Yogurt
-1/3 cup (50g) Blueberries

Directions:
-Pour all French toast ingredients into a bowl and mix
-Coat both sides of toast in the mix and fry on top of the stove
-Cook the slices 3 minutes each side while checking regularly
-Top toast with frozen yogurt and blueberries
-Enjoy immediately

Macros Fat (g): Carb (g): Protein (g): Calories:
2 pieces with topping 4 35 23 268

*Makes 1 Serving*

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Sugar Free Carrot Cake Protein Pancakes With Cream Cheese Incing

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These pancakes taste just like the real deal. Honestly felt like I was eating mounds of carrot cake with full fat cream cheese frosting. I just love healthy food that tastes like a treat. These pancakes are not only is delicious but it will also fill you up until lunch time!

Carrot Cake Pancake Ingredients:
-40g trader joes multigrain pancake mix
-1 tbsp plain Greek yogurt
-2 tbsp unsweetened vanilla almond milk
-1 egg white
-15g lean body for her vanilla protein
-1 packet Truvia
-1/3 cup shredded carrots
-2 tbsp raisins
-5g unsweetened shredded coconut flakes
-1 tsp vanilla extract
-1 tsp cinnamon
-1 tsp ginger
-1 tsp nutmeg

Cream Cheese Frosting Ingredients:
-2 tbsp unsweetened vanilla almond milk
-5g Lean body for her vanilla protein powder
-1 tbsp cream cheese whipped
-1 packet Truvia

Directions:

-Mix pancake mix, egg white, yogurt, 2 tbsp of almond milk, vanilla, carrots (shredded), raisins, spices, 15g protein and 1 packet Truvia in a bowl
-Spray skillet with coconut oil, put on medium heat and cook 3 small pancakes at a time (recipe makes 6 pancakes = 1 serving)
-For topping; heat cream cheese in microwave on 50 percent power for 10 seconds
-Add 2 tbsp almond milk, 5g protein and 1 Truvia to topping and put it on pancakes
-Top with some carrot, coconut and raisins

*I shredded my carrots with my food processor with the shredding blade

Macros Fat (g): Carb (g): Protein (g): Calories:
6 Pancakes With Topping 7 52 22 359

*Makes 1 Serving*

Peanut Butter Marshmallow Dreams Brownie Stack

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This is the high protein no bake brownie dessert of your dreams. Dive into a sea of warm peanut butter fluff complimented by rich cocoa and a Lenny and Larry’s chocolate chip protein cookie!

Peanut butter marshmallow dreams brownie stack:
-1 eat me guilt free brownie
-1/4 Lenny and Larry’s chocolate chip cookie
-1 tbsp peanut butter co peanut butter
-2 tbsp fluff

Chocolate frosting topping:
-1/2 tbsp move over butter
-1 packet Truvia
-2 tbsp cocoa powder
-2 tbsp almond milk unsweetened

Directions:
-Cut the brownie lengthwise into 3
-Stuff with fluff and melted peanut butter (melt peanut butter for 15 sec in microwave)
-In a bowl mix the chocolate frosting topping ingredients and frost the cake with it
-Frost half of the cookie and top with sprinkles
-Eat it all

Macros Fat (g): Carb (g): Protein (g): Calories:
1 protein brownie with toppings 20 42 29 464

*Makes 1 Serving*

Greek Yogurt Pancakes

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So Fluffy ! So Light! So Full of Protein!

Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup plain Greek yogurt (I used 2%)
  • 3/4 cup milk (I used almond milk)
  • 1 egg
  • 1/2 tsp vanilla extract
Instructions
  1. Sift the dry ingredients (flour through salt) together into a large bowl.
  2. In separate bowl, whisk together the wet ingredients (yogurt through vanilla). Pour into the dry ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems too thick, slowly stir in more milk, 2 Tbsp at a time.
  3. Let sit for 10 minutes to combine.
  4. Preheat a skillet or griddle over medium-low heat.  Add a pat of butter to the skillet and swirl to coat. Using a 1/4 cup measuring cup, drop small scoops of batter onto the skillet. You may have to gently spread the pancakes a bit as the batter will be quite thick. Cook until bubbles form in the surface of the pancake and the underside is golden-brown. Flip and cook until golden-brown on both sides.
  5. Serve with Agave, fresh fruit, powdered sugar, use your imagination!
Macros: Fat: Carb: Protein: Calories:
1 Pancake 2 g 23 g 8 g 142
2 Pancakes 4 g 46 g 16 g 284
1 Tablespoon Agave 0 g 16 g 0 g 64

*Makes 16 Pancakes, Serves 8-16*