Swap That for This: Healthy Brucnh Tips


Is there anything better than eggs on Saturday morning?

Duh. Eggs and bacon… and French toast.

If you’re like us, you’re probably already imagining that delicious lazy morning meal as you count down to the weekend.

While it’s hard to resist that golden Hollandaise ooze, you’ll feel better about yourself and your body if you rethink your food and eat cleaner by lightening up that nap-inducing brunch.

Trade in the sugar health risks of restaurant French toast for a homemade version with these healthy brunch tips. This recipe has the same amount of protein, but with six times the fiber and a fourth the calories. Plus, it’s delicious!

With this nutritious alternative your body will truly reap the benefits of eating breakfast and have the fuel it needs for any weekend adventure.

SWAP THAT: Corner Bakery French Toast with Bacon

Nutrition Facts:

Calories 1070

Calories from Fat 135

Total Fat 15.0g

Saturated Fat 18g

Sodium 530mg

Carbohydrates 86.0g

Dietary Fiber 1.0g

Sugar 73g

Protein 13.0g

Corner Bakery Nutritionals


FOR THIS: Banana Maple French Toast

Adapted from Food.com

Nutritional Facts:

Calories 251.7

Calories from Fat 381

Total Fat 4.2g

Saturated Fat 0. g

Cholesterol 1.2mg

Sodium 566.8mg

Total Carbohydrate 42.5g

Dietary Fiber 6.0g

Sugars 5.8g

Protein 13.2g


2 egg whites

1/4 cup mashed ripe banana (about 1/2 a large banana)

1/2 cup skim milk

1 1/2 teaspoons melted butter or non-hydrogenated margarine

1/4 teaspoon vanilla

3 tablespoons whole wheat flour

1/8 teaspoon salt

1/2 teaspoon cinnamon

4 -6 slices whole wheat bread


1: Preheat a greased griddle or frying pan

2: Puree the mashed banana, milk, vanilla until the banana is completely smooth with no lumps. Add melted butter and egg whites and pulse until completely incorporated.

3: Sift the next 3 ingredients (flour through cinnamon) in a small bowl.

4: Whisk dry ingredients into wet ingredients; small flour lumps are fine

5: Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (Be sure to lightly whisk batter again before dipping each batch of toast, ingredients will settle)

6: Cook each side just over a minute, or until browned to your desired color

7: Serve with lots of maple or dark agave syrup.

TIP: Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Defrost in microwave then toast and enjoy!


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