Whole Wheat French Toast

Feb 1, 2012 by lovelypantry

 

Hello friends! Can you believe it’s already February? Wow, time certainly flies. I’m looking forward to creating more recipes and working on my photography. How am I doing so far? I’m so excited for what this year has in store! My love for photography is never-ending! And apparently, its keeping a lot of folks quite hungry too 🙂

I picked up a loaf of whole-wheat homestyle bread at the supermarket and I couldn’t wait to dig into it. The thing is, when you buy a loaf of bread like this, you have to eat it all within a day or so of cutting it otherwise it will get hard. After that, the only thing it will be good for is breadcrumbs. And that’s not a bad thing ~ I’d just prefer to eat it :-). I thought it would be a good idea to make French Toast using lovely thick slices of fresh bread. Its a family favourite and its a change from the usual suspects around breakfast time. I used French Bread before to make French Toast. Do you remember that post? Here it is: Stuffed French Toast. That was some tasty toast! But time is always a factor in getting breakfast ready. So the traditional way was good for me this time around. The kids loved it and so did I!

 

 

Happy Wednesday!! ~ Lyn

 

 

 

 

 

 

 

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Banana Nutmeg Smoothie

Oct 17, 2011 by lovelypantry

After chit-chatting with my friends on Facebook, I realized that Smoothies are quite popular with healthy-minded individuals! I guess I’m a bit late on the smoothie band wagon, but I’m slowly getting into it. I mean, who can resist a fruity drink that’s natural and GREAT for you? It’s always a bonus when the kids LOVE it too. I’m down for Smoothies! Are you?

• What are your best smoothies?
• How often do you have them?
• What do you use to make them? (Blender, Immersion blender, Single Serving Blender etc)

 

Smoothies are so versatile. Its a meal on the go, or a quick nutritious snack. When it comes to ingredients, my Facebook friends have listed both fruits and veggies. Bananas seem to be the must have ingredient, followed by mango and pineapple. Peanut Butter adds a smooth shot of protein and frozen spinach adds some extra goodness to the mix. I look forward to experimenting more with Smoothies.

 

Here’s a recipe for a smoothie that my children and I enjoyed ~ Banana Nutmeg Smoothie

 

Ingredients:

2 Bananas (If you use frozen Bananas, you don’t need ice)

1/2 Cup Milk (Substitute with Soy or Almond if desired)

1 Cup Low Fat Vanilla Yogurt

1/4 Tsp Nutmeg

1 Cup Ice

 

Directions:

Add ingredients to a blender and mix until the ice is crushed and the liquid becomes frothy. Pour into individual glasses (or cups for the little ones).

 

If using as an adult meal replacement, adding a flavoured protein powder is great too.

Happy blending!

 

Lyn

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Stuffed French Toast

Sep 8, 2011 by lovelypantry

 

I love a good breakfast. The only thing is, I don’t want to spend too much time preparing it. But sometimes, you need to put in the extra effort and do something special for your family. Which is why I prepared Stuffed French Toast using French Bread.

Ingredients:

1 Loaf French Bread

1 Laughing Cow Cheese Wedge

1/4 Cup Peanut Butter & Co. Dark Chocolate Peanut Butter

[Honestly, you can stuff it with anything you like: Jam, Cream Cheese, Marmalade etc]

2 Eggs

1/4 Tsp Cinnamon

1/2 Cup Milk

2 Tbsp  Butter

 

Directions:

Slice each piece of bread about 1 1/2 – 2 inches thick. Using a pairing knife, cut a pocket into the side of each piece of bread – just big enough to fit a teaspoon inside.

Carefully spoon your filling of choice into the pockets of each piece of French Bread.

In a separate dish, whisk eggs, cinnamon to get rid of any clumps, then add milk. Whisk to combine. Soak each piece for a few seconds on each side. Do not over soak!

In a skillet, melt butter. Place each piece of bread in the skillet. Cook for about 3-4 minutes per side until golden brown.

 

Serve with fresh fruits and maple syrup. You’re family will enjoy this. This is how I got my kids to eat eggs.

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Simple Baked Egg

May 24, 2011 by lovelypantry

 

I saw this recipe and I immediately wanted to try it.  Never baked an egg before this!

Ingredients:

1/2 Tsp Butter

1 Large egg

Pinch of freshly ground black pepper

Pinch of salt

1 Tsp whipping cream

An oven proof ramekin for baking

 

Directions:

Preheat oven to 350F

Coat ramekin with butter. Break the egg into the ramekin. Sprinkle egg with salt and pepper; spoon cream over top of the egg. Place ramekin in a shallow baking dish. Add hot water to pan to a depth of 1 1/4 inches. Bake for 25 minutes or until egg is set.

Serve with a slice of whole wheat toast and a fruit.

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