Skinny Swap: PB&J French Toast
I grew up eating peanut butter and jelly and also French toast. So I figured, why not combine the two? Better yet, why not skinny swap it while I’m at it! We swapped peanut butter (which doesn’t nave much nutritional value) for almond butter, ramped up the protein with egg whites, swapped refined bread for gluten free, millet, flax seed bread, and got rid the sugary jelly we all know and love by replacing it with mashed raspberries.
Serving size: 1
3 pieces of the health bread of your choosing
1 egg, 2 egg whites
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup raspberries, mashed
2 tbsp almond butter, melted
2 tbsp coconut oil
1 tbsp maple syrup (optional, can swap with agave or honey too)
Scramble together your egg and egg whites. Then combine with the cinnamon and nutmeg.
Coat your bread slices in the egg mixture.
Grease a hot pan or skillet with the coconut oil and cook your bread slices.
In a separate bowl, mash the raspberries till it forms a loose jelly-like consistency.
Melt your almond butter in the microwave.
Plate the toast and top with almond butter and mashed raspberries for a peanut butter and jelly effect. Enjoy!