on 
on 
I’m confused about how the filling stays in the pocket when you cook each side of the toast. Help! :-)
When I find out about something cool or experience something great−be it a new CD, a great movie, good food, or the many other great things life has to offer−I want to share it with all my closest friends.
So, two things to share with YOU today (you know I consider you one of my closest friends, right? ;):
1. Citizen Cope’s new album, The Rainwater, just dropped today. Probably the best band you never heard of. Preview it on iTunes. Grab it at Best Buy. Trust me, you’ll enjoy it. My favorite song on the new album is “Lifeline”.
Second, I had the opportunity to cook up one of my favorite healthy breakfasts this morning, and while enjoying it thought who better to share the recipe with than you, my beloved subscriber.
The recipe is for Stuffed French Toast, and while that may not sound too healthy, I got the recipe from my colleague and good friend John Berardi−an absolute GENIUS when it comes to making healthy food taste great.
Check it out below and give it a try the next time you’re in the mood for super-charged, great-tasting healthy breakfast!
Stuffed French Toast
4 oz nonfat cottage cheese
1 scoop (20 grams protein) Vanilla Whey Protein
1 tbsp raisins
1/2 cup egg whites (approximately 4 eggs)
1 tsp cinnamon
2 tbsp skim milk
1/2 cup raw oats
2 large slices of 12-grain or 100% whole wheat bread
1 tbsp raspberries, strawberries, or blueberries for garnish
1 tsp of Splenda
Blend the cottage cheese in a blender until smooth. Remove to a medium bowl and add mix in the protein powder and raisins. Set aside.
In another bowl, mix the egg whites with the cinnamon and milk. Set aside.
Place the oats on a flat plate.
Preheat skillet on medium-high heat.
Fold each slice of bread to create a “pocket”. Fill each pocket equally with the cottage cheese mixture. Take the bread and dip each side into the egg mixture. Then, coat both sides with the oats. When ready, cook both sides until golden brown, approximately 3 minutes each side. Garnish with berries and serve.
Makes 2 Servings
Alright, comment time.
Did you enjoy this post? Will you give the recipe a try?
Are you familiar with Citizen Cope? How awesome is he?
And lastly, if you have a fun recipe and/or an “undiscovered” band that rocks out, share it with us all below!
At least 100 comments and I’ll be back with 3 more recipes later in the week!
Joel
Related Posts
112 comments - add yours
Hey, sounds good, but with all your talk about health – why would you even use Splenda? It is chemically altered and not good for your immune system….hmmm.
Sounds promising…I’m not into cottage cheese, but maybe blended and mixed with other stuff it might not be too bad. I’m with the others when it comes to natural sweeteners…maybe honey?
After Midnight Project’s album Let’s Build Something to Break is great. They were an opening act to a Shinedown concert I went to…really enjoyed them and bought their CD there.
Keep the recipes coming!
Sounds delicious, the only thing I would alter is have stevia instead of splenda because I have a vendetta against artificial sweeteners. Otherwise sounds marvelous.
Originally Posted By NathanYeah, and when you cook meat, eggs, cheese, wheat, oats, and beans all the protein goes away, too!
Obviously, that was sarcastic.
Proteins, to some extent, are denatured by heat and air (among other things). That is one of its properties.
Myself, I’ll be skipping the Splenda, too.
Recipe looks delicious. Is there a low-gluten alternative?
Sounds great for me but my wife has issues. She has a alergy to all milk products. That leave out several of the products in this recipe. Do you ever do tasty recipies for people with the common milk alergy problems.
Excited to try this out. I’m all over healthy and need some good recipes. I do however agree with Vic and Christine. No splenda, natural ONLY! Thanks!
Sounds amazing but I am having trouble visualizing how to fold the bread Into a pocket without it falling apart. Could you expound on that step? I’d the bread still folded when you dip it into the egg?
This sounds great, but…..cottage cheese is one of those foods that absolutely makes me gag. I cannot keep it in my mouth. Is there something else that would work in place of the cottage cheese? Something with the same consistency I guess. (I don’t care much for sour cream either.)
I wish I weren’t such a picky eater, but it is what it is.
Diane
Everything sounds good BUT you lost me with the splenda. Not a healthy choice. You should change it to Stevia.
What is the purpose of the rolled oats on top of the soggy bread? I would think they would tend to burn in the frying pan…
Sounds wonderful. French toast used to be my favorite. Maybe it will be again.
Hi Joel,
Interesting recipe, I will have to try it – and soon. At the moment I am missing new ideas for breakfast to replace my usual oatmeal. Actually I am missing ideas for breakfast on low carb days, because I am trying out the cheatyourwaythin diet. Due to the grain and the oats in this recipe I gather it will not do on low carb days..??
Do you guys have any alternative suggestions for me? It is difficult to replace something as simple as oatmeal in the morning, when time is short, especially when you want to feel full in a good way for 3 hours at least until the first healthy snacktime before lunch. :)
Hi Joel,
I’m English and sometimes have problems with the American ingredients etc. could you elabourate on what “Splenda” is?
Oh and I’m assuming a “skillet” is some sort of pan for cooking!
You asked if anyone could recommend a good band! Here’s a great new band from England, known as “CutBack” and have just released their single for download, go here for more details http://www.cutback.co.uk/
Thanks in anticipation.
Best regards, Gary.
I LOVE Citizen Cope! I’ll have to check out his latest. I think I’ll try the toast on Sunday, my usual cheat day.
sounds great, but one huge issue. SPLENDA? If we are all about our health here, then lets stop using junk chemicals designed to make ” Big Food, INC” rich. Splenda is deadly, not even thoroughly tested, with nasty chemical reactions in the human body. Use good old raw sugar if you must ,or even raw honey, but the BEST option is of course, STEVIA. Safe or everyone, even and sepecially diabetics. It comes in liquid or powder, and can be used just like all that other laboratory crap, is natural, from the earth, has no effect on insulin levels. Contains fiber, too. Let’s get wise, and get healthy.
On a side note, celiacs, or gluten intolerant people can also substitue Ezekial bread–sprout grain- for the bread. Be careful of most sprouted breads-most contain gluten. Ezekiel is your best choice. There. Now, eat!
Robyn
Certified Nutrition Counselor
Master Herbalist
Joel another good up and coming artist to check out that you probably never heard of is Brantley Gilbert….Very good songs….I like them all and you can go to youtube and listen to them!!!! Recommend ASAP
Almond milk is also another excellent substitute for the regular milk. Also Ezekiel bread for the whole wheat might be a nice twist as well. I’m definitely going to try this this weekend!
Thanks Joel! Looking forward to more recipes!
This is fabulous, it has all of the best breakfast ingredients in one,
and defnitely kept me going all morning with that
Great music man and recipe, soo tasty!!!!
Joel, thanks for the rockin’ recipe.
I have read alot of bad things about stevia……….what’s your take on it?
My mouth is already watering…can’t wait for my Sunday brunch to try this out. Just leave it to you to find a way to have something that feels like you’re cheating, but is actually good for you :) Thanks, Joel!!!
I will definitely try this. Not sure I quite understand what you mean when you say “create a pocket”. Do you mean to put 2 pieces of bread together with the ingredients in the middle?
Hmm, pretty creative.
Dude, this looks gooood.
Splenda? Really?! Why not just a dash of sugar if one wants to sweeten the deal? Better yet, why not just rely on the cinnamon and berries to sate a sweet tooth? I’ll never understand the desire to change the taste of food with chemicals.
I don’t cook a lot and when I do it’s usually 5 ingredients or less but this I will definitely try!!!
Originally Posted By Anjel
Fun new twist Joel, A healthy thought for you to consider…why not replace Splenda with a natural sweetener like stevia? Just a thought :)
You can feel free to substitute – no problem :)
I’ve never seen anything even close to definitive about negative health effects of sucralose (or even aspartame for that matter), so I’m not as “phobic” as some…instead, I tend to rely on the research, and feel that a tsp in moderation will absolutely make zero difference in any way, shape or form.
But, if you like Stevia, nothing wrong w/ going that route! I recommend Stevia, too :)
Joel
Originally Posted By walter
strange recipe, like always, but will definitely give it a try as you never dissapointed me in the past with your ‘funny/strange’ recipes
haha, okay – thanks Walter!
Originally Posted By suma
hi joel, this recipe sounds great. haven’t tried it yet but hopefully will soon.i wanted to ask you about tofu….is that low carb? it’s just that i am never sure. different sites seem to say different things about tofu…some say it’s high carb and others say it’s low carb. i’m totally confused. the reason i’m asking is that i have a GREAT recipe involving tofu and will share it if it’s low carb…
your feedback on this is appreciated.
regards
suma
Hi Suma, I’m not a huge fan of tofu in general as it’s soy derived (which has been shown to have quite a few health and fat loss side-effects due to the phytoestrogens found in soy).
This sounds amazing. I can’t wait to try it this weekend!
I love it, keep ‘em coming!
Sup Joel ;D
nice i never ate something like that an i have to say i was quite impressed that its sooooooo good lol
ok i ate it at 7pm now but hey germans eat everything 24/7 :D
cant wait to get more (how about pancakes….?)
greets from germany your friend Björn
Sounds awesome Joel. I will be trying this for breakfast tomorrow. Love your posts
The recipe sounds wonderful. But for those of us who can’t eat wheat it is difficult to find another substitute for the bread. It is so tempting to go back and eat the bread when I see a great recipe!
For those in European countries without access to some of the ingredients particularly cottage cheese check this out.
For those of you in Europe. You may want to try Quark: is a fresh cheese of East European origin. It is a curd cheese that is soft, white and un-aged, similar to (but not the same as) fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinct from ricotta because ricotta (Italian: re-cooked) is made from scalded whey. It usually has much lower fat content (about the same as yoghurt) than cream cheeses and has no salt added.
Have a blessed day to all!
Darn it! I just ate and then saw the email about this post. Guess I’ll have it for supper then.
I love french toast but I’ve never heard of “stuffed” french toast. I’m excited to try this recipe out.
Shawn
Great I loved so much that i ate it at dinner as will
I will definitely give this recipe a try. One thing though; it seems I’ve been hearing a lot that wheat products should be sparse, if not completely eliminated, when it comes to healthy eating. Where’s a girl to stand when her parents are organic wheat farmers?
Awesome
Great recipe I prepared it already, its very tasty
Originally Posted By David
Hey Joel,In regards to the cottage cheese…do you use the kind you can buy in a tub (i.e. with some liquid still in it)….or do you use pressed cottage cheese?
Thanks!
I used “whipped” cottage cheese for the smoothest consistency, but it’s really up to you :)
Joel
Originally Posted By ben
Nice recipe but better than that is the shout out to Citizen Cope. My favorite band. They are nasty =)
Sweet – hopefully some others are now downloading and enjoying, too! :)
Rock on,
Joel
Originally Posted By Diane
This sounds great, but…..cottage cheese is one of those foods that absolutely makes me gag. I cannot keep it in my mouth. Is there something else that would work in place of the cottage cheese? Something with the same consistency I guess. (I don’t care much for sour cream either.)I wish I weren’t such a picky eater, but it is what it is.
Diane
It really has a different taste in this recipe, when heated. I would try it…you may be surprised!
Joel
Seems like a LOT of people have already tried the recipe and have really enjoyed it! Love the action!
And glad you’re enjoying…that’s what I’m here for :)
Joel
Hi, Joel!
Has anyone done an approximate calculation of the calories in this recipe?
It sounds absolutely mouth-watering and looks like it has a fantastic amount of protein and fiber, but I think I will swap out the sugary raisins for some more of the fresh fruit when I try it this weekend.
Thanks!
Jodie
Could you provide the nutrition content….calories, carbs and so on?
how many calories in this one joel?
hope it fits into my diet
would be nice to try a new breakfast
Harman Toor on 
Doina on 
Hey, it’s Joel! So you want to know a little more about me, huh? Well, I’d be happy to oblige :-)
I guess it all started back in 2001 (my freshman year of college) when I was just a “skinny fat” 19-year old kid. At the time, I was spending close to 2 hours a day in the gym (now my workouts last about 30 minutes), and despite my efforts, you’d probably never guess I worked out a day in my life by looking at me...