Move over avocado toast-you've had your time to shine. As much as I love that creamy green goodness spread on a piece of toast, my taste buds are bored. Here are a few of my other protein fueled breakfasts on-the-go. The one in the middle may have you sayin'......whaaaaat? But, if you're a Thai peanut sauce fan, give it a whirl. Yes, the peanut butter + banana one is a classic, but have you tried replacing that sugar filled jelly with just fruit? You should.
These are those yummy healthy pancakes from the WHAT TO EAT series that I collaborated on with Body By Heidi.
So yummy, easy to make and my kids thought they were pretty rad too. Give them a try one morning! I'm certain
they'll make a home in your morning rotation.
- 1 smashed banana
- 2 whole eggs
- 1 tablespoon natural almond butter
- 1/8 teaspoon vanilla
- Pinch of cinnamon
Mix all of the above together with a fork. Cook on a griddle prepared with 1 to 2 teaspoons of coconut oil. Watch carefully as they burn easily. Serve with drizzled melted nut butter and fresh berries.
French toast isn't rocket science really and we all grew up eating it. It's just why is it so damn good at some places and not at others? That is the question. The answer.....THE BREAD.
It's all about using the right bread. I recently walked by the bakery at The Fresh Market and a pretty loaf of French Brioche caught my eye. I thought, hmmmm, let me try that tomorrow morning, cause isn't that what the French use? Even buying it made me feel fancy, and possibly the fact that I was wearing floral and a cute hat. I dunno. I made my usual french toast
recipe and you know what? This time it was MIND BLOWING.That was it. I was using the wrong bread the entire time. People!! Listen to me, only make it with Brioche bread from now on.
Here's what you'll need...
- 1 loaf EuroClassic Brioche Bread, sliced
- 6 whole organic eggs
- 1/4 cup milk
- 1/4 cup Whitney's Maple Spring Farm Syrup
- 1/2 tsp cinnamon
- 1/2 tbs brown sugar
- 1 tbs local honey
- Kerrygold Pure Irish Butter for griddle
Heat flat top griddle to 325°. In a small bowl whisk all ingredients together well. Set aside. Pour egg mixture into a pie plate for easy dipping. Dip bread in egg mixture, coating each side well. Place on buttered hot griddle and cook until golden brown, flip till other side is golden brown. Slice and serve with a dusting of powdered sugar + fresh berries.
My kids ask for this EVERY Sunday morning since I made the switch.
3/4 c Bob's Red Mill Steel Cut Oats
2 cups water
1/2 cup unsweetened Califia almond milk
1/3 cup unsweetened apple sauce
1-2 apples diced, skins on
1/2 teaspoon cinnamon
crushed unsalted walnuts for topping
1 tbs Whitney's Maple Springs Farm 100% percent pure maple syrup, for topping
Bring water in oats to a boil for 5 to 7 minutes in a pot that has a lid. Remove from heat and add applesauce + almond milk + apples + cinnamon. Cover and let cool to room temperature. Place in fridge when cool. In the morning reheat, top with a little splash of almond milk and mix well. Top with crushed walnuts and maple syrup.
This is a great one to make once and eat all week long.