Egg Fast Recipe - Pink Raspberry Crepes

Even though these crepes look like something you might serve your Sweetheart on Valentine's Day, I created them to eat anytime.  In fact, I had some just yesterday, and dare I say I did not share them with my Sweetheart!  *Gasps*  Maybe he'll get some for Sweetest Day.  This is not only a low-carb recipe, but it is also Egg Fast friendly.  Yay!

Crepes Ingredients:

• 2 eggs
• 2 ounces cream cheese, softened
• 2 tablespoons DaVinci sugar-free raspberry syrup
• 2 tablespoons butter, for frying

Glaze Ingredients:

• 2 teaspoons DaVinci sugar-free raspberry syrup
• 1/2 cup Splenda, Granulated
  
  

Directions:

1. Mix together glaze ingredients and refrigerate until needed.  Glaze will appear "frothy" at first, but after setting in the fridge, will become more translucent.
   
2. Mix eggs, cream cheese, and sugar-free syrup together in a blender until smooth.
   
3. Heat nonstick skillet over medium heat with 1/2 tablespoon butter.
4. Pour some crepe mixture onto heated skillet (creating a crepe about 6-inches diameter).
   
5. Heat about 2-3 minutes per side, or until done.
6. Cook remaining crepes in remaining butter, until all the batter has been used.  You should have 4 crepes total.
7. Roll crepes and drizzle with glaze just before serving.

Yields: 4 Crepes with Glaze

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Bulletproof Butterbeer

I am currently re-reading the Harry Potter series (for what has to be the 10th or 11th time).  Anyone who has read (or seen) the Harry Potter series will be familiar with "Butterbeer."  This is my low-carb take on the famous beverage of the Wizarding World.  I made it Egg Fast friendly, because I have a close friend who has been considering trying out an Egg Fast to jumpstart her weight loss.  She is a little wary of the Bulletproof Coffee because she prefers coffee drinks that don't taste anything like coffee.  She only likes those frosty, frou-frou, coffee beverages.  I explained to her that she could have any bulletproof beverage (coffee, tea, or even hot cocoa), and I think she's finally starting to come around. This recipe is for her.  Some people like to add eggs to their Bulletproof Beverage, and I think you could probably do that with this beverage as well (if that's your "bag").

Ingredients:

• 1/2 cup boiling water
• 2 tablespoons salted butter
• 2 tablespoons DaVinci sugar-free caramel syrup
• 3 drops rum extract
• 1/2 cup diet cream soda, room temperature or heated
  

Directions:

1.  Combine the water, butter, caramel syrup, and rum extract.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until a frothy head is achieved.

 2.  Pour into an 8-ounce (or larger) mug.  Add the diet cream soda and stir gently.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Creamy Brodettato (Egg, Garlic, & Lemon Soup)

I've been on an Egg Fast kick recently!  I really like finding new ways to enjoy eggs while on an Egg Fast.  It doesn't hurt that they are so cheap, either!  ;) Anyways, today I'm sharing an Italian soup that has a tangy flavor that I just love!  In the original version, there is often some kind of meat, vegetable, or rice.  Buuuuutttt, since this is an Egg Fast recipe, I'm just making a smooth, creamy version of it by adding some butter.  I like my soup a little more tangy, so I add 2 tablespoons of lemon juice.  If you're not a fan of lemon or tangy/sour flavors, I suggest sticking to just 1 tablespoon the first time you make this.  Honestly, you could omit the lemon juice altogether, but I think you'd be missing out!

Ingredients:

• 2 cups water
• 2 tablespoons salted butter
• 2  chicken bouillon cubes
  
• 1/2 teaspoon minced garlic
  
• 2 eggs
• 1-2 tablespoons lemon juice
• salt & pepper, if desired
• Garnish:  dried parsley flakes
  

Directions:

1. Combine the water, butter, bouillon, and garlic in a small saucepan and bring to a boil.
   
2. Once soup is boiling and bouillon has dissolved, reduce heat to a simmer.
3. Beat the eggs with the lemon juice until smooth.
   
4. Add 1/2 cup of the hot (not boiling) soup mixture slowly to the egg mixture, beating constantly.  You should have a nice, frothy head.
   
5. Add the soup/egg mixture to the remaining hot (not boiling) soup very slowly and whisk very well continuously.
6. Add the parsley, stir, and let sit for a minute or two until the froth has subsided.
7. Add salt and/or pepper, if desired.  I personally don't like to add any salt to mine.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Meringue Ice Cream Sandies

Another Egg Fast recipe for you guys!  The ice cream (made with egg yolks) and meringue cookies (made with egg whites) are combined to make a type of "ice cream sandwich."  If you use 1/2 cup of the ice cream and 8 of the cookies, your yolk-white ratio will be exactly 50/50.  I cannot take credit for this recipe.  This recipe was thought up by Sooze Gibbs over at Fluffy Chix Cook.  When I posted my Egg Fast Ice Cream onto one of the Facebook groups, she had the idea of making ice cream sandwiches with it using meringue cookies.  So, thanks, Sooze!  Enjoy!!!

Ingredients:

• 1/2 cup Egg Fast Ice Cream, any flavor
• 8 Egg Fast Meringues, any flavor
• 1 teaspoon sugar-free chocolate syrup or sugar-free strawberry syrup (*Optional)
  

Directions:

1. Using the 8 meringue cookies and the ice cream, construct 4 ice cream sandwiches.
2. Drizzle with sugar-free syrup, if desired.
3. DEVOUR!  :)

Yields: 4 sandwiches (1 Serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Vanilla Meringues

This Egg Fast recipe was created to use up the egg whites from the Egg Fast Chocolate Fudge Ice Cream recipe.  These little cookies have a wonderful vanilla flavor, but any flavor extract could be substituted for the vanilla.  Maple is especially delicious!

Ingredients:

• 5 egg whites (Use up the remaining yolks with this recipe)
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup Splenda Granulated
  
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, combine the egg whites, lemon juice, and salt; beat until very foamy.
   
2. Add the Splenda, a bit at a time, and continue beating until all the Splenda is mixed in.
3. Add the vanilla extract and beat until slightly glossy and a medium-stiff peak can be held.
   
4. Pipe (or spoon) mixture into 32 mounds on a parchment paper lined cookie sheet.
5. Bake for 5-10 minutes at 300 degrees.
6. Lower oven temperature to 250 degrees and bake for 20 minutes.
7. Lower oven temperature again to 200 degrees and bake for 20 minutes.
8. Turn off heat and let cookies cool in oven for 1-2 hours.

Yields: 4 Servings / 8 Cookies Per Serving (32 Cookies Total)

*Nutritional Information (per cookie):

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Chocolate Fudge Ice Cream

 

I am a very big fan of the Egg Fast!  It's a great way to jumpstart weight loss or break a plateau/stall.  If my weight loss has stalled more than 2 weeks, I use the egg fast to break it and resume losing weight.  It works like a charm!  My main issue with the egg fast is finding new ways to enjoy eggs.  I found a recipe for egg fast ice cream at "I Breathe, I'm Hungry" a little while back, and I made my own version using ice cream flavoring*.  The hubby even liked it, and he doesn't do egg fasts!

*Some of my personal favorite ice cream flavors: Chocolate Fudge,   Peanut Butter,   New York Cheesecake,   Cake Batter,     Mint Chocolate, Cinnamon Spice, Lemon Custard, Butter Pecan, and Mocha.



Ingredients:

• 4 ounces cream cheese
• 1/2 cup water
• 5 egg yolks (use the remaining egg whites in this recipe)
• 1/2 cup Splenda Granulated
  
• 1/2 tablespoon ice cream flavoring (I used chocolate fudge)
• garnish:  sugar-free chocolate syrup 

Directions:

1. Combine the cream cheese and the water in a large microwaveable bowl; microwave for 1 minute.
2. Whisk water/cream cheese mixture thoroughly until frothy.
   
3. Add yolks, Splenda, and ice cream flavoring; whisk thoroughly.
4. Microwave for 30 seconds, whisk.  Repeat this step 3 more times (totaling 2 minutes microwave time) until mixture has thickened and resembles a pudding-like texture.
   
5. Chill in the fridge for 30-45 minutes, whisking once about halfway through chilling time.
6. Remove from fridge and whisk again.  
7. Process in an ice cream machine for an extra-creamy texture, or simply freeze if you don't have an ice machine.
   
8. To garnish, top with a teaspoon of sugar-free chocolate syrup.

Yields: 3 servings (if using an ice cream machine) Serving = 1/2 cup
Yields: 4 servings (if freezing "as is") Serving = 1/2 cup

*Nutritional Information:

  

















*Nutritional information has been calculated using the MyFitnessPal app.

Peanut Butter Vanilla Protein Bites

Those of you who know me, know that I love ViSalus protein shakes!  A while back I was looking for new things to do with my ViSalus, and I stumbled upon this recipe from Treadmill Runway.  I loved the recipe when I tried it, but I wanted to add even more protein with one of my favorite superfood ingredients - Chia seeds.  Not only do they add a whole array of nutrients*, but Chia seeds also have a great superpower when trying to watch your weight.  Chia seeds help you to feel fuller because they expand up to 10x their original size when added to liquid!  I personally like double Chia seeds in this recipe, but both the hubby and the kid prefer a less potent Chia experience.  I'm giving you the recipe that I prepare for them, but feel free to double the amount of Chia seeds if it's something you really enjoy - just don't forget to adjust your nutritional information accordingly.

*Chia seeds contain: Protein, Fiber, Omega-3s, Calcium, Manganese, Magnesium, Phosphorus, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.


Ingredients:

• 1 serving vanilla protein powder (I used 2 scoops of ViSalus)
• 4 tablespoons powdered peanut butter 
• 3 tablespoons hemp hearts
• 1/2 tablespoon Chia seeds
• 3 tablespoons water
• 1 ounce 60% bittersweet cacao nibs
  
  
  

Directions:

1. Combine the protein powder, powdered peanut butter, hemp hearts, and Chia seeds; mix well.
2. Add the water to the dry mixture and mix thoroughly.
   
3. Refrigerate mixture for about 15-20 minutes, until firm.
4. Roll mixture into 6 balls (about 1 tablespoon in size).  NOTE:  If mixture is too sticky to work with, you can apply a very light layer of coconut oil to the palms of your hands to help prevent sticking. 
   
5. Melt the chocolate chips in a small bowl in the microwave.
6. Coat each ball very thinly in the melted chocolate and place onto wax paper.
   
7. Refrigerate until chocolate has set, at least 20 minutes.  Keep refrigerated until ready to eat.

Yields: 6 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.