Testimony of the Day
“2 years and eight months after switching to high fat, low carb; I’ve just passed the 100 pounds lost milestone! My lipids are the best they’ve ever been, with nice large, fluffy LDL, low triglycerides, and rising HDL. My IBS is gone. I can finally enjoy outings with the family rather than being tied to the bathroom! I have another 100 pounds to go to reach my ideal weight, but I’m feeling pretty confident that I’ll get there in time.
I’ve been obese for 34 years. It is hard to believe it took over 30 years to find this kind of nutrition. Gary Taubes got me going with his books. It’s folks like Maria that keep me excited and inspired nearly three years into this. Thank you for bucking the status quo!”
If you too want to start your heal journey, click HERE for a consult. With the right diet and supplement plan, you can feel like a new person!
Another Cute Testimony
“Maria, I just wanted to tell you I finally hit 145 today. These last 10 pounds are taking a long time…Thank you for your coaching me and for the encouragement.
Next goal is 140. I can do 10 boy push-up now in a row. I could barely to 1 girl pushup a few months ago!” Terri
3 eggs, separated
2 TBS unflavored egg white
3 ounces cream cheese, warmed (or reserved yolks if dairy free)
1/2 tsp onion powder (optional)
6 egg, scrambled
6 slices bacon, cooked (or ham)
6 (1 ounce) slices cheddar cheese
Separate the eggs (save the yolks for a different recipe…creme brulee???), and whip the whites for a few minutes until VERY stiff. Slowly fold in the whey protein and onion powder if using. Then slowly fold in the cream cheese into the whites (making sure the whites don’t fall). Grease a cookie sheet very well. Spoon the mixture onto the pan making 6 large mounds. Place a scrambled egg, cheese and chopped ham or bacon on each mold. Top with additional egg white batter and smooth the top with a spatula. Bake at 375 degrees F for 25 minutes until lightly browned. Enjoy! Makes 6 LARGE servings.
NUTRITIONAL COMPARISON (per pocket)
Store Bought Hot Pocket = 310 calories, 36 carbs, 3 fiber
“Healthified” Hot Pocket = 283 calories, 1 carb, trace fiber
(Ingredients Photo above is from Here)
Man, I sure hope your husband appreciates you:)
BTW: Do you approve of these:http://www26.netrition.com/davinci_syrups_page.html
I ask because I was thinking of getting the eggnog flavor and adding it to coconut milk to make my own (low sugar)version of eggnog.
Maria, Could you better define what you mean by “large mold” on this recipe? I am not quite sure I understand. Is it flat with raised edges? And what diameter? I want to make sure I make the right size and don’t run out of batter lol.
Otherwise, these look amazing and I cannot wait to try them!
I’m guessing that she meant large “mounds” not “molds”. I can’t wait to try these…I needed a different idea for breakfast!
Yes, fixed it above. 🙂
Mine were about 4 inches in diameter and high in the middle while flatter around the edges.
Hi Maria, are these freezer friendly?
Yes, they freeze well. 🙂
I’m trying my hand at these tonight. They are exactly what I needed for my hectic mornings! I’m having a bit of difficulty thought. My egg whites were whipped very stiff and when I put the whey protein powder in, it got clumpy and sticky and I couldn’t get the cream cheese to work in without deflating the whole thing 🙁 Can you please fill me in on your secret??
Have you seen this video? It may help. Also, someone posted that they mix the softened cream cheese with the protein powder before adding to whites. 🙂 https://vimeo.com/43271915
I haven’t seen the video, but I’m going to check it out now. Thanks!! It tastes really good even though it was totally not the way it should’ve been, so I’m looking forward to making it again (properly though lol).
Remade them again tonight and perfect! I underestimated just how sturdy the egg white mix was and could’ve put more stuff in there. The trick was definitely adding the protein powder to the cream cheese first. Thanks for the help!! Can’t wait to make another batch!
Awesome! Glad they worked out. 🙂
These were yummy this morning! A couple of tips:
1. I used a muffin top pan to bake these – it has 6 round flat fairly large molds in it to help you get consistently sized hot pockets (I also use this for maria’s protein bread). This is the pan I use: http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY/ref=sr_1_5?ie=UTF8&qid=1362239848&sr=8-5&keywords=whoopie+pie+pan
2. I needed more egg whites than the 3 called for in the recipe and had to make a second batch (even though I did not need a full second batch). Next time I will make a double batch of the whites and know that I may have a little more than needed.
Hi! 2 questions for you. Do you think I could use vanilla whey protein if necessary, or will that taste too funny or sweet. I have trouble finding unflavored in my area.
Also- if I were to use the yolks instead of cream cheese, would I scramble them 1st? Or just mix or fold the whey protein into them- no scrambling?
Can you share which unflavored protein powder you use? Side note: my family has loved every one of your recipes that I’ve made – my husband says he eats better now than ever before!
Thanks! I use this:
Love the information you are putting out there! Thank you for your work. Question: I was under the impression that whey protein isn’t heat stable and shouldn’t be added to hot liquids or cooked with. Have you heard this?
Thanks! I haven’t heard that, no. 😉
2 TBS or cup unflavored egg white protein???
Oops, fixed above. Thanks!
I tried these and they are great! I used a large muffin tin and it worked well although the egg sunk to the bottom but they still tasted great! Thanks Maria for another wonderful recipe!
Maria, I have tried this bread recipe a couple of times now and both times, the bread came out in a “styrofoam” consistency. I am using the Jay Robb egg white protein and the cream cheese. What am I doing wrong?? 🙁 Thanks.
Try cooking it for less time. 🙂
Well, actually, I am already cooking it for less time than the recipe states because it seems to get brown way before the time is up (I think that issue is my oven). This recipe sort of reminds me of the low carb “oopsie” roll and I have fixed those in the past and not had this happen. The big difference in this recipe is the egg white protein. Is it possible to over or under process the egg white protein and cause it to have an odd consistency?
I found that “lightening” my cream cheese with a dollop of the egg white mixture (just beat the whipped egg white into the cream cheese with your spatula) makes it mix in MUCH easier. I find doing that with anything that has an egg white base will help with blending.
Thanks for the tip! 🙂
I just made these for breakfast. They were amazing! Now that I’ve done this, I’m going to keep trying different fillings! Pizza pockets, here I come!
This might be a dumb question but in the filling is the scrambled egg cooked or raw? 😮 🙂
Thanks. And thank you for all the delicious recipes! Can’t wait for the new book!!!
Never a bad question;)
Cook the eggs first.