Veggie burger with chipotle mayonnaise


1 serving 

Each serving provides 
1 leaner 
1 1/2 greens 
1/2 healthy fat 
2 condiments 

My buns are cloud bread. 
     2 buns = ( 1 top and 1 bottom ) 
1/3 lean 
1.33 condiments 

Cloud recipe below
3 eggs at room temp (1 Lean)
3 tablespoons light cream cheese at room temp (3 Condiments)
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet stevia (1 Condiment) 

Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.

Add cream cheese and stevia to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching. 

Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!

Makes 6 Rolls or 3 servings
2 Rolls is 1/3 Lean and 1.33 Condiments 

1 Boca all American flame grilled veggie burger- 1/2 leaner 
0.8 oz. lettuce leaves-  1/2 green 
3.17 oz. sliced tomato- 1 green
3/4 Tablespoon Chipotle mayo - 1/2 healthy fat 
1/2 Tablespoon- Ghudges BBQ sauce - 1/2 condiment 

Homemade chipotle mayo recipe  
             (1 1/2 Tablespoons = 1 healthy fat) 
     15 oz. lite mayo 
      2 teaspoons chipotle chili seasoning 
Mix together and store on refrigerator for many uses.