I am sure you are wondering how I am going to pull this recipe off. I mean the four ingredients in the title are all delicious options… by themselves… But combining them? That’s just madness.
Well then, welcome to my mad world or, shall I say, kitchen? Either way, I oddly recall making this recipe this past fall while I was on my contest prep diet where I closely abided by a strict diet. Knowing my allotted macros and which ‘clean’ ingredients I could work with, I came up with this dish.
This is a very well-rounded breakfast that is packed with 20 grams of protein, 21g of carbs, and 7g of fat . It’s yet another new way to eat your eggs. Whether you eat this as breakfast in the morning, or as a warm treat in the evening, I can guarantee it will help curb your sweet tooth, fill (and trim) your tummy and fuel your muscles.
Almond Butter Pumpkin Apple Eggs
- 4 Egg whites
- ½ apple (diced, my favorite is always honey crisp)
- ¼ cup Pumpkin puree
- 1 tbsp Almond Butter
- 1 tbsp Almond milk (unsweetened)
- 1/4 tsp Pumpkin spice
- 1/4 tsp Cinnamon
- 1/8 tsp Ground ginger
- 2-3 drops Liquid Stevia (or honey)
Whisk egg whites in bowl. Microwave for 1.5 minutes or until almost done.
Remove from microwave and stir in the remaining ingredients. Microwave for 30-60 seconds.
Let cool slightly so you don’t scold your mouth (like I did), and enjoy!