Dude, this looks gooood.
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
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112 comments - add yours
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!!!
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
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
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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...