For most people, french toast is often thought of as a full-flavored sugary treat, only meant to be enjoyed on the occasional Sunday morning, but with the right modifications, french toast can provide your body with a near perfect ratio of protein, carbs, and healthy fats (which means you can put down that box of Special K and start eating real food again).
Ingredients (serves one):
- 3 slices of light whole wheat bread
- 1 egg (I use real egg, but you can use egg substitute)
- 1/3 cup Soy Milk (I’ve also used almond milk and skim milk)
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. ground flaxseed (optional)
- Frozen strawberries
- Peanut Butter!
Start by preparing dipping mixture in a bowl. Beat together egg, soy milk, vanilla, cinnamon, and ground flaxseed.
Heat a large pan on medium heat (or if you’re lucky enough to have a skillet, use that). While the pan is getting warm, prepare strawberry topping by placing a large handful of frozen strawberries in a bowl, and then heating in the microwave for about a minute. Once they’re soft, mash them up in the bowl, and then heat again for another 30 seconds. Mash again until you get desired consistency.
You will save a lot of money by purchasing your organic fruit in the freezer aisle.
Once your strawberry topping is done, it’s time to cook the french toast.
Coat your pan with olive oil, and then coat your three pieces of bread with the egg mixture (if any is left over just pour it on top of the bread once it’s in the pan). Place the coated pieces of bread in the pan, and then cook for about three minutes on each side.
Once your french toast is done, spread a thick layer of peanut butter on each piece, and then cover with strawberry topping. I usually sprinkle more cinnamon on top, and sometimes drizzle a little agave syrup over the finished product.
Feel free to stack your french toast like a sandwich, and then cover with more strawberries.
The possibilities are endless. You can even create your peanut butter sandwich first, and then dip it in the egg mixture, so the peanut butter gets warm and gooey as it cooks in the pan.
Be warned that french toast addiction might follow…
But since there is absolutely nothing unhealthy about this meal, eating it every day for the next year is OK.
May 17, 2010 1 Comment
Wow, could the weather be any more incredible for ringing in the first day of spring? It’s supposed to hit 75 today!
I just had a very early wake up call. Michal and I signed up to do a 5k race in Manchester aptly titled, “Finally Spring,” and since the event was an hour away (and since we both like to eat three hours before start time), we were up at 6:30am. I’m pretty excited for the race, so waking up wasn’t much of a problem, and knowing that we were going to be eating grilled banana and peanut butter sandwiches for breakfast made me practically fly out of bed.
Grilled Peanut Butter and Banana Sandwich
(a.k.a. modified Elvis sandwich)
- 2 slices whole wheat bread
- 2 tbs. peanut butter (I use a brand called Naturally More)
- 1 banana
- Honey or Agave Syrup (optional)
Directions: Just make a sandwich out of everything and then grill it in a pan or on a George Foreman for a few minutes.
We also paired a green monster shake with our breakfast.
Basic Green Monster Recipe
- 1 large banana
- 1 cup almond milk (I use Almond Breeze Unsweetened Vanilla, but you can also use skim milk, soy milk, or hemp milk)
- 3 cups Spinach (don’t get grossed out, I SWEAR you can’t taste the spinach at all)
- Some ice
Directions: Add all ingredients into a blender. Blend for a few minutes until it’s thick and frothy. Enjoy. This recipe serves one, but Michal and I split this recipe because we didn’t want to have too much stuff in our stomach before the race.
I’m not kidding when I say that this stuff is so good that there are whole websites dedicated to the mystical powers of this drink. Instead of caffeine, I drink a green monster at work every morning, and it packs some serious energy in just 8 ounces. Proof is that my boyfriend now drinks one to two of these a day, and he is not the type to drink something green unless it tastes like candy.
Ok, I’m off to the race!
March 20, 2010 6 Comments