PB + Jam French Toast

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It’s a new season in our home in so many ways. The weather is cooling off, we are back in a daily groove for a new school year, and my son is venturing on his own in the kitchen! He is coming into his own independence, and he is expressing it through making some of his own meals. The best part is his initiative to do it on his own, albeit with a little help here and there.

Today, I made a quick and simple raspberry jam to go with breakfast, instead of the usual maple syrup. I’m trying to cut back on sugar for everyone. My little guy wanted French toast with a creative twist. So, he made a peanut butter sandwich and then cut it up into strips to create French toast “sticks”. There’s just something fun about eating a meal without utensils for kids!

Here’s the recipe for both the jam and French toast sticks.

Jam Ingredients:

1 cup organic raspberries

2 Tbs filtered water

1 Tbs raw honey

1/2 tsp pure vanilla extract

Splash of lemon juice

Preparation:

Add raspberries and water to a small sauce pan and cook on medium-high until the berries start to boil. Cook for a few more minutes and stir occasionally, so the berries don’t burn or stick to the bottom of the sauce pan. Add the honey, vanilla, and lemon juice and then mix well. This is when your kitchen starts smelling divine! Let it cook a couple of more minutes and then set aside.

French Toast Ingredients:

2 slices organic whole grain bread (we prefer gluten-free bread)

1 free-range organic egg

1/4 cup plant-based milk

1-2 Tbs organic peanut butter (my guy lives extra peanut butter)

1 tsp pure vanilla extract

2 dashes ground cinnamon

1 dash ground nutmeg

1/2 Tbs organic coconut oil

Preparation:

Add the egg, milk, vanilla and spices in a mixing bowl and whisk together. Preheat a medium-sized pan on medium-high and then add the coconut oil to the pan. Meanwhile, spread the peanut butter on the two pieces of bread to make a sandwich, and then cut into four strips. Dip the sticks into the egg mixture and place into the pan. Cook on each side for 2-3 minutes or until golden brown. I also helped him cook the strips on all four sides. It seems like a bit more work, but they come out really good!

Spoon a few tablespoons of the berry jam into a little container for dipping, or just spread it over the French toast and serve! My son gobbled this up and requested more for tomorrow!

PUMPKIN PROTEIN SMOOTHIE

Pumpkin Smoothie

The pace is picking up in the Milu home for the holidays. School is in full swing, weekly co-op groups, family gatherings, fall cleaning in the house and getting ready for the holidays. My health saving meal is my morning protein shake. It’s quick, easy and packed with nutrition. I wanted to change-up my recipe since it’s fall, so I just had to add pumpkin! Pumpkin contains vitamin A, carotenoids, fiber, zinc and so much more. Plus it adds a rich, creamy taste to your smoothie.

Have a happy fall!!!

Ingredients:

1 cup coconut milk (I used the canned, full-fat version)

1/2 cup pure pumpkin

2 drops pure cinnamon essential oil* (I only recommend 1 brand)

1 wooden toothpick tip, dipped in clove essential oil

1 scoop plant-based  protein

1 vanilla bean pod, (scrape the inside to get to the beans, don’t use the pod)

(you can substitute for 1 tsp. pure vanilla extract, but this tastes better 🙂

1 Tbs. raw honey

1/8 tsp. ground nutmeg

1 small frozen banana

5-6 ice cubes

1/2 cup coconut water

Preparations:

Add ingredients in order listed. Blend on high until creamy consistency.

Note: Make sure when adding essential oils, you add the cinnamon by first dropping it into a spoon and then stir it in. Dip the wooden toothpick into the clove and then swirl it into the mix. This avoids adding too much oil to your recipe 🙂

CARROT ZING!

Carrot JuiceI have been craving carrots lately. So since I just got a juicer for my birthday, I thought I would make some carrot juice with a zing. Carrots contain many beneficial vitamins and minerals. Beta-carotene and lutein support your eyes, carotenoids help prevent cancer, and vitamin A helps with lung and skin health.

The zing is from fresh ginger. Ginger is an amazing root which is part of the tumeric plant family. It has medicinal properties and contains antioxidants, is anti-inflammatory and anti-blood-clotting and even immune boosting. Who would have known a cup of juice could pack such a punch!

Ingredients:

10 organic carrots

1 piece of fresh ginger (about an inch of more)

Preparation:

Juice in juicer. Add a little coconut water if you want to dilute it a little.

Is there a favorite way you like to juice with carrots? I would love to hear about it!

 

I Am Blessed!

 

 

 

 

That is how I feel as I am writing my very first post! Our day started this morning with a beautiful sunrise on the beach, a healthy smoothie for breakfast, and then homeschooling for our son Malachi. Of course he was very tempted to go play on the beach as he saw the gentle waves lapping onto the shore 🙂 But with much encouragement (and bribery) from mommy, he eventually finished all of his work. So as I was sitting on the beach with my husband and son; I realized how much God has truly blessed our family. We are not perfect and our lives are not perfect. But God’s plan is perfect and He never falls short and always gives more than you can imagine.

The idea of starting this blog was planted a long time ago. The main goal was to be able to share the myriad of holistic and nutrition resources and education I had collected over the years. Now, I am back to school to obtain my certification as a Holistic Health Coach to help others on a more professional and skilled level. So finally, my blogging has come to fruition! My desire for blogging is to keep it real, encouraging, educational, and pertinent for others.  

I am so excited about this new season in my life! I also look forward in engaging with others about life and nutrition!