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  #1   ^
Old Sun, Dec-02-01, 19:48
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tamarian tamarian is offline
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Plan: Atkins/PP/BFL
Stats: 400/223/200 Male 5 ft 11
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
Default French Toast

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  #2   ^
Old Tue, Jan-22-02, 10:42
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Cherio Cherio is offline
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Posts: 247
 
Plan: Low Carb/14-1/2 inches lost!
Stats: 186/161/155
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Progress: 81%
Location: Cincinnati, OH
Default

Tamarian- Newbie here reporting in!! Tried this recipe and it was wonderful!! I did not have any SF syrup so I had to substitute 1 tbsp. of the lite kind. I did put real butter on it and it was really good and filling. Thanks.
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  #3   ^
Old Fri, Jan-25-02, 08:04
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Rachel160 Rachel160 is offline
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Posts: 35
 
Plan: Atkins
Stats: 160/146/120
BF:
Progress: 35%
Location: Eastern Ontario, CANADA
Thumbs up Yum!

Well thank goodness to those who share great recipes!

I was so reluctant to try this. We make 'real' french toast every Sunday Morning like clockwork and thought this can't be anything in comparison. Well I made it this morning and WOW couldn't believe the likeness of it. Very good and will keep making it for sure.
I could only eat half of it...I was sooo stuffed. So next time I will just make 1/2 the batch.

* Does anyone know the carb count for this one?

Thanks for sharing!
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  #4   ^
Old Fri, Jan-25-02, 12:47
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Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Progress: 100%
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Default

2 Eggs = .6 gr each

1/4 cup heavy (whipping) cream = 1.65 gr

2 pkgs. Equal or Splenda = 1 gr each

Cinnamon to taste = close to 0

1/2 of a 3 oz. bag Pork rinds = 0


I'll send you my bill!

Karen
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  #5   ^
Old Mon, Jan-28-02, 11:05
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Azure Azure is offline
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Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
Thumbs up

I had found a recipe for "french toast" a long time ago, that used pork rinds. I tried it. I absolutely hated it.

This recipe is SO simple, I don't understand how I got such divergent results. But I made these this morning for breakfast. Along with the "maple syrup". And OMG! They were simply incredible! I even licked my plate, which I haven't done since I was a kid! It was like having REAL french toast with a SLIGHT taste of bacon. And since I like bacon with my french toast anyway, I was okay with that. Thank you for sharing this recipe. Breakfast just got a WHOLE lot easier.
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  #6   ^
Old Mon, Jan-28-02, 15:44
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Cherio Cherio is offline
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Posts: 247
 
Plan: Low Carb/14-1/2 inches lost!
Stats: 186/161/155
BF:
Progress: 81%
Location: Cincinnati, OH
Default

I had it this morning with sugarfree strawberry jam and butter!! It was deeeeeeelish!!
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  #7   ^
Old Sat, Feb-02-02, 09:35
Jamori Jamori is offline
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Posts: 51
 
Plan: Atkins
Stats: 230/169/165 Male 72 inches
BF:
Progress: 94%
Location: Raleigh, NC
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wow .. this is amazing
made 3 "pieces" total .. the first one i had the heat too high, but the second two were great! only problem was that i used too much splenda in my "syrup" ... so ill just cut back next time
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  #8   ^
Old Sat, Feb-09-02, 11:13
Jamori Jamori is offline
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Posts: 51
 
Plan: Atkins
Stats: 230/169/165 Male 72 inches
BF:
Progress: 94%
Location: Raleigh, NC
Default

calories 587.13
fat 45.42
sat fat 21.66
carb 4.88
fiber 0
protein 39.92

..plus whatever your cinnamon adds .. cinnamon is 1.84g - 1.25g fiber = .59g carb per teaspoon
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  #9   ^
Old Mon, Feb-11-02, 11:22
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DWRolfe DWRolfe is offline
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Plan: Atkins
Stats: 468/371/275 Male 5' 10"
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Location: Chicago, IL
Default Mmmmm...

I'm salivating...

Can't wait to try this with some bacon! Thank heaven for Pork Rinds!

Donald
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  #10   ^
Old Mon, Feb-18-02, 19:10
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DWRolfe DWRolfe is offline
Posts: 6,588
 
Plan: Atkins
Stats: 468/371/275 Male 5' 10"
BF:
Progress: 50%
Location: Chicago, IL
Talking It's wonderful..

Well, I'm here to report that I tried the pork rind "french toast" and I was amazed at how good it was. I didn't have any sugar free syrup, so I just had mine with some buter and crispy bacon. It was a nice change and something that works well for me on weekends when I have more time to prepare it.

I recommend it!

Donald
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  #11   ^
Old Mon, Feb-25-02, 10:30
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Julie88 Julie88 is offline
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Posts: 42
 
Plan: my own low carb plan
Stats: 350/323/249 Female 5'10"
BF:50
Progress: 27%
Location: Arizona
Default

Hi all

I tried the french toast recipe yesterday and did not like it at all,
then this morning I looked at the recipe and I had added twice the amount of crushed porkrines no wonder they reminded me of curling stones without handles

so then I tried the egg mock muffins YUM!!! Highly recomended!
Im taking them to work today, to share with my low carb
co worker

will try the french toast again tomorow
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  #12   ^
Old Thu, Apr-18-02, 11:04
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colinjn colinjn is offline
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Posts: 368
 
Plan: Atkins
Stats: 238/190/155 Male 5'10"
BF:
Progress: 58%
Location: Maple Ridge, BC
Exclamation a couple of modifications

I made the French Toast this morning and it was great! It took a couple of bites to allow my taste buds to catch up with my brain. I was thinking too hard about each of the ingredients and not allowing the taste and texture to speak for itself.

Necessity led to a couple of modifications. I used to put a little vanilla in my french toast, but it disappeared in the recent move. However I discovered some Watkins Caramel Flavouring! So I added a few drops of that with the cinnamon. Very nice result!

I also don't have any syrup, and the last batch I tried to make was disgusting. So I toasted some cinnamon in the pan and added butter and Splenda. This too came out great, but not sweet enough, so I dusted the french toast with the boxed Splenda. The result was a nice combination of flavours and textures. It's going to be one of my craving killers.
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  #13   ^
Old Thu, Apr-18-02, 11:37
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DWRolfe DWRolfe is offline
Posts: 6,588
 
Plan: Atkins
Stats: 468/371/275 Male 5' 10"
BF:
Progress: 50%
Location: Chicago, IL
Post Vanilla..

I also add a dash of vanilla to mine when I make Pork Rind French Toast...


...and as for comments about this recipe not working for some folks...it took me a few tries at this recipe before I got just the right amount of ground pork rinds to egg mixture too.

I really enjoy this recipe on weekends, when I have a little more time for cooking breakfast. What??? It would be good for any meal you say??? Of course it would! When will I stop thinking that foods can only be eaten at specific meal times?

Donald
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  #14   ^
Old Thu, Apr-25-02, 16:45
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coyote coyote is offline
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Posts: 34
 
Plan: Atkin's
Stats: 311/272/200
BF:
Progress: 35%
Location: Naples, Fl
Default

I tried this french toast recipe this morning and it was fantastic. It's hard to believe that it's LC. It tastes so GOOD.

I'll definitely be eating this a couple of times a week. I can't wait to try so more LC recipes.

Thanks guys and gals. Your the Best!
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  #15   ^
Old Wed, May-08-02, 17:37
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lissylou73 lissylou73 is offline
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Posts: 65
 
Plan: Protein Power
Stats: 135/135/120 Female 5 feet 3 inches
BF:
Progress: 0%
Location: West Virginia
Question

I have a question please. The recipe calls for 1/2 of a 3 oz. bag Pork rinds. I purchased a large bag of pork rinds and didn't like the taste. So, I ground up the whole bag and am storing it in a baggie in the refridgerator to use for recipies. Therefore, I am not sure how many pork rinds from my supply to use since they are already ground up. Would anyone know?

Thank you!

Melissa
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