Pumpkin Pie French Toast with Pumpkin Pie Syrup

Uh yeah. #TisTheSeason, am I right?



  • 3 slices Sara Lee 100% Whole Wheat Soft & Smooth Bread
  • 92g liquid egg whites
  • 46g canned pumpkin puree
  • 2tbs unsweetened vanilla almond milk
  • 2tbs Archer Farms sugar free pumpkin pie syrup
  • Cinnamon
  • Stevia
  • 1/4tsp pumpkin spice bakery emulsion

Mix all of your ingredients (minus the bread). Dip your bread in the mixture. Cook in a greased pan/skillet on the stove until side begins to crisp. Flip, then cook the other side until finished cooking.

The Pumpkin Pie Syrup is: Archer Farms sugar free pumpkin spice syrup + Walden Farms pancake syrup + diced apples, microwaved so it steams the apples and heats the syrups!

Macros (french toast- the syrups are 0 calorie)- 262 calories, 39g carbs, 3gĀ fats, 20g protein, 6g fiber

Healthy Cookie Dough Protein French Toast

My good friend gave me some samples of her whey, one of which is Cookie Dough by Cellucor. She recommended I make french toast with it, so that’s what I made!



  • 3 slices of bread (I used Sara Lee whole wheat soft & smooth bread)
  • 92g liquid egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • 17g cookie dough whey
  • stevia

Mix all of the ingredients, minus the bread. Dip your bread in the mixture (each sides) and cook on the stove-top (I cooked mine over medium/medium-low). Flip. cook on the other side until done. BAM!

Macros: 314 calories, 37g carbs, 5g fats, 32g protein, 5g fiber