What if you just say “I love really thin pancakes”. Hey guys and gals for breakfast today I switched it up a bit. I picked up some Michel De France crepes the last time that I was at World Market and decided to give them a try today and let me say they did not disappoint! They are very macro friendly at 9c/1f/1p for each crepe! I ended up having 4 today for breakfast which I was plenty filling even on my poverty macros, but I did hit under 170 for the first time since high school! Look out for my about me post coming TODAY and I will post some transformation photos.
So for the crepes I decided to do two eggs and bacon and two filled with a Greek yogurt filling. These crepes were actually great tasting by themselves with a nice sweetness. For the egg and bacon ones I used half a cup of egg whites in each and then a single slice of Trader Joe’s turkey bacon in each. The combination of the sweetness of the crepe with the savoryness (might not be a word but it is now) of the bacon made these taste amazing! They were almost like a McGriddle. Maybe the next time I might also add a little cheese to them for some more flavors but really it doesn’t need it. The macros for each of these crepes were 10c/2.5f/20p. Highly recommend these!
For the sweet crepes I made a filling of 1cup 2%Fage Greek yogurt, 17g of natural peanut butter, 17g of raspberry preserves, and 22g of whipped cream cheese. I thought this mixture might need some Splenda to cut the sourness of the Greek yogurt but the peanut butter and the preserves cut it perfectly! I also thought about putting some syrup on these but after eating the egg and bacon crepes and finding out that they are sweet and the filling for these was good enough that I didn’t need the syrup. Each of these crepes were 17c/10f/15p. The fat on these can be cut by using the fat free Greek yogurt.
The best part about this whole meal is that the longest part was just cooking the eggs and bacon. I microwaved the crepes for 30 seconds once I had them filled. If you can find these crepes give them a try! If not they can be ordered online at http://www.micheldefrance.com/ where you can get a case of them for $21.00. These would also be great with some fresh fruit and other fillings once I start getting a little more carbs in my diet. Hope you guys enjoy! Let me know some of your favorite fillings for crepes.
Prerolled egg and bacon filled crepes
Prerolled yogurt filled crepe.
The one on the end stuck to the plate a bit but it didn’t taste any less amazing!
Hey guys and gals! So this week has been pretty crazy at work so I have been a bit quiet here and haven’t had time to edit any videos but I do have a shopping with and I will have a cooking with com in up soon. I did end up working from home yesterday because of the craziness and on my lunch I decided to get out of the house for a bit and went to a couple of stores. I started off at World Market where I picked up some sweets and some spices. I originally just went for some cookie called Pizzelle that someone on the IIFYM Facebook group recommended. I ended up picking up a lot more. I will show this all in the upcoming video but I wanted to talk about the Latin spice rub and that I used on some chicken today and it was GAF! I also picked up some chocolate chip coconut scone mix that took maybe 20 minutes to make and 15 of that was cooking time I’ll let yinz know how they are tomorrow when I have them for breakfast. After World Market I stopped at Sur La Table which is a kitchenware store. I picked up a Viante intellesteam and so far I am really happy with it. I have only had steamed chicken and I was excited about the new purchase so I also steamed some 94/6 ground beef for dinner tonight. Both came out awesome. I steamed tomorrows morning snack of chicken with tandoori seasoning, lunch which is some steamed MahiMahi, and dinner is Dover Sole. Check out the pictures below for some of this.
I also succeeded in making a waffle batter. They came out awesome and the volume of the meal was great! Here is the recipe:
1/2cup Unsweetened Almond Milk
1 Scoop Cellucor Cinnamon Swirl Whey
65g of Banana
3tsp baking powder
92g Egg Whites
4tbsp Coconut Flour
14g PBLean custom from Myoatmeal.com
Whip the egg whites till a peaking a bit, add the rest of the ingredients and continue to mix. Heat a waffle iron and cook on medium heat. This make about 5-6 waffles which is one serving. The macros are 41c/28f/63p. I am going to work on reducing the fat by trying to pull some of the eggs out as they add 15g and also you can reduce it by pulling out the PBlean that added 6g, or use a different type of flour. I added pictures below.
Thanks for checking out the post guys and be on the lookout for videos of all the goodies I bought and upcoming waffle and cannoli videos.
Here are the scones that I bought with the macros in the picture.
Here is what the scone packaging looks like.
Here is the new steamer
I picked up a stick blended and matching mini food processor.
Picked up a sandwich maker and will have a sandwich recipe post coming up.
Ingredients for the waffles.
Here are the final whipped egg ehites
Here is the waffler batter about to go on the iron.
Here is the first waffle. Turns out I needed more batter
Now we are talking!
Here is the full stack of waffles, One serving!
About to munch!
After a couple of bites.
Cooking up my beef and mushrooms for dinner,
The mushrooms finished first and were gone before the beef was. Egg whites on the side.
Here is the steamed beef. Actually tasted really good an moist.
Here is tomorrows lunch. A little MahiMahi on spaghetti squash, peas, fat free mozzarella, and pizza sauce.
Tandoori steamed chicken, shirataki noodles, spaghetti squash, and butter lettuce.
Nothing to do with this post, but the cake that I had today. Ill post some of my day of eating stuff tomorrow.
I decided to try to make some waffles this morning. I have never tired before and bought a waffle maker yesterday so I was pumped for this! Turns out that my batter was not right for waffles, but the flavor was there and I think it would have been great for pancakes. First I set the waffle make at level 3 which is what the direction recommended. I ended up pouring way to much batter in and a lot of it ran out the side. Also turned out that this was way to long and it burnt the whole thing. Once I got it all cleaned up I turned the waffle iron down to level 2 and gave it another go with much less batter. While it didn’t burn it to a crisp like last time it was still having issues over cooking as you can see in the pictures below. I ended up turning it all the way down to 1 and this seemed to be the sweet spot for not over cooking. Once issue I has was that the bottom right quarter kept sticking to the iron and was struggling to get it off. The last waffle actually came out ok still didn’t have to much thickness but tasted great. I used very little batter and poured most of it on the left side of the iron as that seemed to be the area that didn’t stick. and as you can see in the pictures the one on top looks like a real waffle. This was still a filling attempt as I did get a big plate of what ever you want to call these. I’m not giving up on this because I feel the flavor is there just need to find out how to get some volume on these. My egg whites are starting to get a liquidy texture to them so it could have had something to do with it, or maybe some additional coconut flour which was pretty old so not to confident in it. Heres what I put in the batter:
1tbsp baking powder
1/2cup Unsweetened Almond Milk
7g MyOatmeal PBlean
1 scoop Cellucor Cinnamon Swirl whey
184g egg whites
3tsp coconut flour
cinnamon, nutmeg and Splenda
The macros for the entire batter is 35c/9f/52p and with the topping its 42c/14f/53p. Going to play around with it a bit. Once I have this figured out a bit I’ll record a video.
Here is the mixed waffle batter.
Waffle stuck to the iron.
Starting to get it a bit.
Saving the best for last. Not so much thickness but tasted good and they weren’t rubbery.
Even though I ate a bunch of burnt crisps what I was able to get on the plate was still a decent amount.