Submitted by Sami Holmes

About the cook: Growing up, I learned the a lot from my mom (the queen of eyeballing) in the kitchen, along with the importance of wholesome family dinners. Now, I spend most of the year traveling with my professional baseball playing husband, experimenting in the kitchen, and helping others create a healthier, balanced lifestyle. Health, balance, and sweets are all important to me. Which is why I strive to make "tastes too good to be healthy" recipes. Through my recipes, I hope to show people that eating well and nourishing our bodies doesn't have to be bland, boring, or impossible.

About the dish: A healthy spin without sacrificing the fluffy, moist texture that we all love about French toast!

National Origin: American

Serves: 3

Estimated Time: 30 to 60 Minutes

Ingredients:

6 slices of whole wheat bread (Nature's Own Thick Sliced Multigrain is my favorite)
2 scoops of lean vanilla (or other flavored) protein powder
2/3 C unsweetened vanilla dairy-free milk
2/3 C egg whites
2 eggs
4 packets or ~8g of Stevia
2 tsp. cinnamon
1/2 tsp. sea salt
2 TBSP vanilla

Preparation:

1. In a small bowl, whisk together the egg and egg whites
2. Mix in the cinnamon, sea salt, vanilla, and Stevia
3. In a shaker cup, add the almond milk + protein powder and shake until it is thoroughly mixed without chunks*
4. Stir the protein mix in with the rest of the ingredients
5. Preheat a sprayed skillet on the stove over medium heat
6. Place a piece of the bread (or cut the bread into 4 sticks or 12 bites) into a shallow dish or 7. Tupperware container and pour enough of the mixture in to lightly cover the bottom of the container. Let the bread soak, flip, and repeat so the bread is evenly covered
7. Once the bread is soaked and skillet is preheated, add the bread to the pan and cook each side for about 1-2 minutes or until golden brown
8. Spray the skillet again between each slice and repeat for the remainder of the bread*

Tips:
– I soak the bread one piece at a time so it doesn’t get soggy or fall apart when I’m transferring it to the pan – when I start cooking one slice, I start soaking the next piece so it’s all ready to go
– Store in an airtight container in the fridge for up to 4 days (but it tastes so good, it probably won’t last that long)
– You may be able to squeeze an extra slice or two out of this! It just depends on the type of bread and how long it’s soaked

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