Egg Whites

Possibly the worst food I've ever eaten. But they're part of the meal plan my trainer has given me, so I'm stuck with them for a while.

I really just can't stand the texture of eggs. They're passable if I cook them long enough, but something about it just really grosses me out. Does anyone have some suggestions for making them more edible, without adding calories? I was thinking maybe I'd actually stir them into my oatmeal, maybe that would work?

Original Post by 10bysummer:

Original Post by giasbash6260:

Pureed Pumpkin + Egg Whites + Sugar Substitute + Cinnamon!! Cook it PANCAKE style - It's super delicious - no joke!

I'm sure that you've posted this somewhere, but could you please tell me how much of each you use at a time and the total cals? I live in Canada, and the only pupkin puree I've seen is the pure stuff but it's sold in massive cans. I wonder how long it keeps?

 you can freeze it in portions once opened

Original Post by giasbash6260:

Pureed Pumpkin + Egg Whites + Sugar Substitute + Cinnamon!! Cook it PANCAKE style - It's super delicious - no joke!

This sounds amazing - would canned pumpkin work (wondering if its the equivilant meaning of pureed).

Sugar sub and cinnamon = heaven - currently tossing them in my cream of wheat or FF cottage cheese. Makes everything cinnamon toast-y!

This DOES sound amazing!

Original Post by sun123:

Original Post by giasbash6260:

Pureed Pumpkin + Egg Whites + Sugar Substitute + Cinnamon!! Cook it PANCAKE style - It's super delicious - no joke!

This sounds amazing - would canned pumpkin work (wondering if its the equivilant meaning of pureed).

Sugar sub and cinnamon = heaven - currently tossing them in my cream of wheat or FF cottage cheese. Makes everything cinnamon toast-y!

 I know this is old but wanted to help sun123 out since she has yet to receive a reply. Yes, canned pumpkin puree is the same as pumpkin puree, though they do have fresh pumpkin puree. However, you need to make sure you get pumpkin puree, not the pie filling since it has added sugar and etc. Usually 40 cals per 1/2 cup.