There is nothing like a tasty and relaxing Breakfast in Bed on Mothers Day!!??
Well I wish I could say that was the start to my day.
My husband got called in to the hospitl at 2 AM and I had the fun task of bathing 3 kids, getting them dressed for church, and having to actually do my hair today - all before 8:30 AM!
Lets just say there was a lot of crying and yelling. Ugh - we all said sorry and eventually got over it, but my Coconut French Toast was on the back of my mind all morning.
...Way would have trumped my Larabar for breakfast!
Drizzled with a tiny bit of Pure Maple Syrup (you gotta give somewhere right?)
and topped with your fruit of choice; this crunchy, toasted goodness will soon become your favorite!
And what can go wrong with Coconut? Right?
SIMPLE, IMPRESSIVE, TASTY, AND GOOD FOR YOU!
1/4 C kefir, or buttermilk
2-3 Tbl almond or regular milk
1 tsp almond or coconut extract
Unsweetened shredded coconut (put in food processor to dice small)
1-2 Tbl coconut palm sugar or sugar (optional!!)
5-6 Slices of slightly stale/old Whole Wheat Bread.
(This is amazing on Great Harvests' Honey Whole Wheat, but that is candy in our house and I rarely buy it. Sprouted Whole Grain Bread, is my bread of choice. (TJ has a great option sweetened with DATES!))
Whisk the eggs, buttermilk, milk, and extract. In separate bowl mix coconut and Sugar (if using). Turn on heat on a non-stick pan over medium-high heat. Dredge each slice of bread in egg mixture. I even let it sit there while each one cooks (about 2-3 minutes). Then dip bread in Coconut, covering both sides. Place on heated pan and don't touch for about 2 minutes. Flip to cook other side. It should appear lightly browned and toasted.
Top with larger pieces of coconut, walnuts, fruit, and maple syrup.
I'm on a quest for some colorful new options, so stay tuned!
This salad spoke to me.
Artichoke hearts and Sun-dried tomatoes! Can't ever go wrong.
Topped with a simple dressing and parmesan cheese! You're lunch won't be disappointed!
4 cups baby kale and/or spinach
3 green onions sliced
1 large cucumber diced
1/2 c chopped sundried tomatoes
1 cup diced canned artichoke hearts
1 cup canned garbanzo beans
1/4 c Toasted pine nuts (2 minute recipe below)
1/4 c olive oil
2-3 Tbl balsamic vinegar
1/2 tsp Italian seasoning or oregano
1/2 tsp salt or more to taste
Combine all salad ingredients. Whisk the dressing ingredients well. Pour over salad and use hands to massage into leaves. Let sit 10 minutes to soften and let flavors blend.
Toasted Pine Nuts: Rinse well, and sprinkle Kosher Salt on them. Place in a brown paper bag. Fold over top, place in Microwave (yes I said microwave!) and cooke 1 1/2 minutes. Shake to distribute salt. They should have a slight crunch. They may need an extra 30 seconds.
Who doesn't love a simple, elegant, gourmet meal??
Pretty enough to serve to those guests you have coming over!
(That's always a stresser!)
This meal looks like you slaved all day, but its only minutes to prepare!
prepared pizza dough, I love Trader Joes whole wheat and my local store carries a sprouted dough I LOVE
Spinach, baby or just chopped
3 Garlic cloves, sliced
1 tomato sliced
Sweet Onion Sliced
Freshly grated parmesan cheese
Roll out dough and pierce with a fork all around. Cover the pizza with chopped spinach (do not go light, really cover it!). Spread sliced garlic all around along with sliced tomatoes and onions. Push the spinach down and create a little nest in each quarter of the pizza. Carefully crack the egg into the space. Cover with salt and pepper and parmesan cheese and basil.
Bake at 450, 12-15 minutes. You want the egg to still be slightly runny, if you prefer it to be cooked more, put it under the boiler for a couple minutes.
Serve in quarters so each person gets an egg. :) Enjoy!
Even though the skies may bring some dull gray, I was bound and determined to pretend otherwise! Just closed my eyes and focused on the birds chirping (it works!)
... I'm so ready for spring!
Nothing says spring more than LEMONS.
This time of year always brings about a citrus focus;
where ever treat, snack, meal and scented candle is lemon flavored! YUM!!
It just screams bright and sunny!
These were the perfect balance of tart, sunny lemon for me.
My husband wanted more sweet, but he always does!
For me they were the perfect combination of that tart and sweet combination.
1 1/2 C Milk (any milk would work)
1 tsp Lemon Zest
1/4 tsp Lemon Extract
1 Tbl Fresh Lemon Juice (or more to taste)
1 1/2 tsp Vanilla Extract
Dropper of Vanilla Stevia, or pinch of Stevia Powder, Or just 1 Tbl of Sugar
1 Tbl Melted Coconut Oil or Butter
1 1 1/2 C Whole Wheat Pastry Flour
Whisk wet ingredients, then slowly add flour whisking well. Heat non-stick 8-9 inch skillet over medium/low heat. Add about 1/3 cup of bater and quickly swirl the pan to cover. Let cook until you see edges curled and not wet, flip and cook for about a minut more.
1 LARGE Orange Juiced (about 1 cup of juice)
1 C Fresh or Frozen Berries of Choice
1 Tbl Chia Seeds
Add juice and berries to small pot. Simmer for about 10 minutes. Turn of heat and smash slightly. Stir in chia seeds and let cool slightly until ready to serve.
Lemon Curd Filling:
1 C Low Fat or Fat Free Greek Yogurt
2 Tbl Raw Honey, (or more to taste)
1/2 Lemon Squeezed
1/2 tsp Lemon Extract (taste to see how much lemon you want and adjust)
Whisk all ingredients together.
Fill each Crepe with yogurt filling and fresh berries if you like. Top with Berry syrup and a sprinkle of powdered sugar.
I Know I know - Another mexican/burrito option. I've been into quick dinners lately!
Easy and fast!
1 can black beans
1 large sweet potato, diced
1/2 onion, diced
2 cloves garlic
2-3 cups of baby kale or spinach
Small handful chopped cilantro
1 large avocado
Whole wheat tortillas
Sauté sweet potatoes in a little coconut oil. Add garlic and kale, till its wilted. Stir in rinsed beans and cilantro. Mash avocado with a little garlic salt and salsa. Spread on tortilla. Fill tortilla with potato and bean mixture. Add cheese if you desire. Fold in one edge and roll. Place seam side down on hot pan to brown and toast. Flip. Slice and serve with guacamole, salsa, and Greek yogurt!!
6 oz. fresh baby spinach (baby kale would be great too!)
6 green onions, thinly sliced
1 large sweet potato, cooked and diced
1/3 cup cilantro, chopped
2 tsp. cumin
1-2 cups shredded 3 cheese blend (or pepper jack, etc.)( I used lite cheese from TJ)
8 whole wheat tortillas
Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
In a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 1-2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375.
Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup (or less) cheese on top.
Bake about 20 minutes, and garnish with cilantro, avocado, salsa, greek yogurt (pseudo sour cream), and/or green onions.
Optional Add Ins: Dark Chocolate Chips ( I use cacao nibs for a sugar free crunch instead), toasted Macadamia Nuts - chopped, White Chocolate Chips - would be amazing if you weren't too concerned about sugar, Dried Cherries!! The cherries are key! They really make the cookie.
My kids seriously devour these when I make them. I've always wanted to try freezing them and warming them up quickly for dinner, but we NEVER have leftovers!!
1 C Cornmeal
1 C White Whole Wheat Flour (or gluten free blend)
1/2 C Grated Fresh Parmesan Cheese (or more if you like)
1/4 tsp Cayenne Pepper
3/4 tsp Garlic Powder
1/2 tsp Salt
About 1 1/2 pounds of preferred white fish (tilapia, halibut, etc)
1) Oven to 450
2) In One bowl combine all dry ingredients
3) In another shallow bowl whisk eggs.
4) Slice fish into chunks or 1 inch strips
5) Place each strip into flour mixture, then dip in eggs, then coat fully in flour mixture again. You may have to rinse your hands in-between to keep them from getting slathered, I just use a fork and spoon to dredge the fish with coating.
6) Place on greased cookie sheet in an even layer. Bake for about 10 minutes, until crispy. You may have to spritz with olive oil half way through if they look too dry.