Almond Bread and Egg Bites…for You to Try!

Almond Bread and Egg Bites…for You to Try!

Intermittent fasting (and being a functional adult) has fallen to the way-side this week. So rather than trying to be informational or inspirational, I’m going to throw down a couple of recipes.

The first recipe is from The Stash Plan by Laura Prepon (Alex from Orange is the New Black and Donna from That 70s Show!) and Elizabeth Troy. I will talk to you more about The Stash Plan when I’m a little more with it, because it is super rad. It would also be really helpful while doing intermittent fasting! The book has easy, healthy recipes that are so good. It also includes a very functional meal plan and some stretches to boot. Plus the book has a really lovely layout and design (graphic design nerd side-note). I would definitely recommend buying it, but for now, here’s a bread recipe:

Almond Bread

Ingredients:

  • 2 cups of blanched almond flour
  • 2 tablespoons of coconut flour (I don’t do this and just add extra almond flour)
  • ¼ cup of ground flax seed
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt (I use sea salt)
  • 5 large eggs (I have also used mashed, very ripe bananas (2 or 3) when I was out of eggs)
  • 1 ½ tablespoons of raw organic honey (I actually usually use a mashed up banana instead of the honey because it’s less weight watchers points. And if you use bananas instead of the honey and eggs, the bread is now vegan…it’s tasty even if that’s not your thing. J )
  • 1 tablespoon of olive oil
  • 1 tablespoon of apple cider vinegar

Preheat your oven to 325°F, and grease a loaf pan. I like to line it with nonstick foil rather than greasing it. You can also use a muffin tin instead of a loaf pan.

Mash up your banana(s) if you’re going that route, and then add your other wet ingredients in with the banana mush. You can mix your dry ingredients up separately, but I say save a bowl. Just make sure you mix everything up well so you don’t have clumps of flax and baking soda floating about.

Now you pour the batter into your loaf pan or muffin tin. The recipe says to bake for 20 minutes uncovered, then cover with foil and bake for another 10 minutes. This has never been long enough for my bread, though. I’d actually try it the “right” way first…it may work for you! But if it doesn’t, just keep checking it every 10 minutes or so to see if a toothpick comes out clean when you poke it in the middle. I’ve dried my bread out a little, but never burned it. I think the bananas add some bake time, too. Man, was that helpful at all?

As you can see, I’ve experimented with this recipe, so you shouldn’t be scared to either. Add fruit, nuts, cinnamon, etc. Go crazy!

This recipe makes about 12 servings in loaf or muffin-form. If you use honey, the Weight Watcher points are about 7 per serving. If you use banana instead of honey, it’s about 5 points…but put it in your recipe builder using your ingredients to be safe. Be sure to store it in an air-tight container in your fridge.

I like to toast mine in the toaster over and add spray butter. The cookbook uses it for everything you’d use bread for, like making breadcrumbs for meatballs, so again, experiment!

Now my second recipe is just one of my own crazy concoctions that was born of wanting to make something fast, low Weight Watcher points, and using up some of the stuff in my fridge.

Zero Point Egg Bites

Ingredients:

  • 6 eggs
  • 4 slices of Sara Lee Premium Meats Oven roasted chicken breast deli meat, 98% fat free (0pts) (You could also use no meat or something different like ½ cup of pulled chicken breast, or Jimmy Dean Turkey Sausage Crumbles (2 points, so refigure your points if you’re checking those)
  • ¼ cup of diced red pepper
  • ¼ cup of diced green pepper (you could add diced onion, but gross.)
  • ¼ cup of Kraft Natural Cheese Fat free shredded cheddar cheese (other cheese would be good too…just check your points if you care. J )
  • hot sauce
  • Salt, Pepper, whatever spices you like… I like to use onion powder, cumin and hot Mexican chili powder

Preheat oven to 350°F. I used paper liners in my muffin tin because it’s old and janky, and I spritzed each liner with Pam.

Slice up the chicken and browned it in a pan sprayed with Pam. Seasoned the chicken with pepper, cumin, and chili powder. Then add the diced peppers and brown those too.

In a bowl, whisk the eggs and added the cheese and some splashes of hot sauce. Add the salt, pepper, and onion powder too. Now stir in the browned chicken and peppers to your egg mixture. I scooped the egg mixture into the muffin liners with a ¼ cup measuring cup. This recipe made 9 bites. You could probably use less in each one to fill all 12, or add an egg or two.

I baked at 350°F for a little over 15 minutes, then turned the oven up to broil for about 8 minutes until they were brown on top. I like my eggs really dry, so you definitely wouldn’t need to cook them that long if you didn’t want to. J

These are good with salsa on top. Store them in the fridge in an air-tight container and microwave them for 60 seconds when you’re ready to eat.

If you try these recipes, let me know what you think, and I’d love to hear about what you did to put your own spin on them! ✌

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