Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

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Egg White BLT – with Turkey Bacon!

Egg White BLT - with Turkey Bacon!

Egg White BLT – with Turkey Bacon!

Ingredients:

4 egg whites
2 pieces of Turkey Bacon
2 tomato slices
Few Pieces of Spinach
1tsp Paleo Butter (to cook eggs in)
Fresh ground pepper

Preheat broiler to high. Heat Paleo Butter in an oven safe skillet over medium heat with 2 silicone egg rings that have also been lightly greased with the butter. Place the turkey bacon on a piece of foil under the broiler. Crack 2 eggs into each silicone ring in the skillet, top with some fresh ground pepper and cook for about a minute and a half. Next place the skillet under the broiler with the bacon until eggs whites are set. Remove bacon when crispy. Layer egg whites with a few pieces of spinach, 2 slices of tomato and the turkey bacon!

Nutella & Strawberry ‘Sweet’ Omelette!

Nutella & Strawberry 'Sweet' Omelette!

Nutella & Strawberry ‘Sweet’ Omelette!

Nutella & Strawberry ‘Sweet’ Omelette for my little guy! He had no clue he was eating eggs!

1 whole egg

1 egg white

1/4tsp Better Body Foods organic pure vanilla extract

1/4tsp stevia

Pinch of cinnamon

3 strawberries – cut up

Nutella

Better Body Foods can be purchased here: http://www.betterbodyfoods.com/

 

Lightly beat eggs, vanilla, stevia & cinnamon with a fork in a small bowl. Cook over medium heat like a regular omelette. Once cooked, smear with a little Nutella, add some cut up strawberries and fold over!

Carrot Cake baked oatmeal with Egg whites!

Carrot Cake baked oatmeal with Egg whites.

Carrot Cake baked oatmeal with Egg whites.

Ingredients:

1/2 cup of oatmeal

1/2 cup of almond milk

1/4 cup of shredded carrots

1 egg white

1tsp of vanilla

8 pecans & handful of raisins

1/2 tsp baking powder

Spices: 1/8-1/2 tsp depending on personal preference Cinnamon, ginger, nutmeg

 

Directions:

I mixed most of this together before I took my son to school and popped it in the fridge because I like my oats to soak and get soft. I baked it post workout.  Mix oatmeal, almond milk, carrot, raisins, spices, baking powder and vanilla together and let rest.

Preheat oven to 375 degrees. Stir in egg white, top with pecans. At this point I dusted mine with a little coconut flour to get the top crispy when it bakes. Pop in the oven for about 25 minutes. I also had a side of egg whites with it!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata - 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Ingredients: Cinnamon Rolls:

4 Slices of Sara Lee (45 cal) wheat bread

2 Egg Whites

1oz of @lovemysilk unsweetened vanilla almond milk

1/2tsp Cinnamon

1/2tsp pure vanilla extract

2 packets of stevia

Protein Frosting/dip:

15grams of @plantfusion vanilla protein powder

2oz of @lovemysilk unsweetened vanilla almond milk

1 packet of stevia

Vegetable Frittata:

4 Egg Whites

1oz Red Bell Pepper diced

Few pieces of cut up kale

1 sliced cherry tomato

50grams of sliced Avocado

Red Pepper Flakes & Fresh ground pepper

 

Directions:

Preheat oven to 375. Make frittata first by mixing 4 egg whites with red bell pepper, kale, red pepper flakes and pour into oven safe dish. Top with tomato slices and fresh ground pepper and place in oven. Frittata will bake for about 20-25 minutes or until egg is set. While frittata is in the oven, cut crust off of all bread slices and flatten them with a rolling pin. Mix 2 egg whites, 1oz of milk, 1/2tsp of vanilla & 1/2tsp of cinnamon in a small bowl. Soak each piece of bread (both sides) in egg mixture until soaked through and lay on a flat surface. Sprinkle the bread with 2 stevia packets & some cinnamon. Roll each piece of bread up and cut in half. Place cut up cinnamon rolls in a mini muffin pan & bake in the oven with the frittata for 10-11 minutes. For the dip, mix the protein powder with the milk & remaning stevia packet. Remove about a 1/4 of the dip and thin out with some water or more milk to make the frosting.

Egg White Breakfast Burrito – 330cal/29carb/9fat/31pro

Breakfast Burrito - Spinach, egg whites, tomatoes, black beans, avocado & salsa. 330cal/29carb/9fat/31pro

Breakfast Burrito – Spinach, egg whites, tomatoes, black beans, avocado & salsa. 330cal/29carb/9fat/31pro

Ingredients:

1 Ole Xtreme Wellness low carb tortilla

6 egg whites

50grams avocado

50grams diced tomato

50grams baby spinach

40grams precooked black beans

Salsa & Red pepper flakes

 

Directions: Separate 6 egg whites into a small bowl and whisk lightly. Pour half of egg mixture into a microwaveable egg muffin pan and cook for about 1 minute (you could also use a small skillet). Remove egg patty and pour in the 2nd half of egg mixture and microwave for 1 minute. While egg is cooling slightly, slice up the avocado & tomatoes. Layer tortilla with spinach, egg, black beans, tomatoes, avocado & top with salsa/red pepper flakes. Roll up and grill in Panini press.