Coconut Clementine French Toast Sticks

This recipe yields about 7 servings (4 sticks per serving). If you don't use the greek yogurt dip, try greek yogurt with 1 tbsp molasses, eggs and bacon, or have it with protein hot chocolate. With only the french toast sticks you will only reach 15g protein per serving.

Ingredients:

15 pieces Ezekiel bread

2 eggs

4 egg whites

1/2 cup almond milk

1 tbsp vanilla extract

1 tbsp coconut extract

1/8 cup sliced almonds

1/8 cup coconut flakes

3 clementines

2 cups 0% fat plain greek yogurt

Instructions:

Preheat the oven to 400. Lay the bread slices across the top rack and let defrost and toast for about 15 minutes.

In a medium sized bowl, whisk together eggs, almond milk, vanilla extract, coconut extract, and sliced almonds.

Heat a skillet on medium heat and coat with coconut oil.

Remove the toast from the oven and cut in half (any pieces that are too crumbly for french toast can be saved and frozen as bread crumbs for chicken nuggets).

Dip the french toast into the egg mixture and lay on the skillet to fry, flipping over when the bottom is browned.

For the dip:

You have lots of options here, but I was in the mood for something lighter so I topped my greek yogurt with clementines and sprinkled the coconut overtop. As I stated earlier, you have lots of options but be sure you are adding about 10-15 g of protein.