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!

 

 

 

 

 

Merry CHRISTmas!!!

Caramelized Banana French ToastGood morning and Merry CHRISTmas!!! My family would like to wish you a very blessed Christmas and a healthy and happy new year! I created a Christmas breakfast for my family and I wanted to share it with you! I adapted the idea from a recipe my friend Barbara and her husband Joel make for their family. This recipe is definitely something you eat only on special occasions. Although it is a clean eating version of comfort food, there are still high calories and sugar in this dish. May this be the beginning of many healthy recipes and salubrious tips I share with you and your family!

Honoring God in all that I do,

Sonya

Caramelized Banana French Toast

Filling:

3 bananas

1 Tbs. of organic butter

1/2 cup of yogurt cheese*

1 Tbs. of raw honey or coconut nectar

1 tsp. of pure vanilla extract

Dash of cinnamon

French Toast:

6 slices of whole grain bread

3 organic free range eggs

1/2 cup of unsweetened almond milk

1 tsp. of pure vanilla extract

Dash of cinnamon

Dash of nutmeg

Pure maple syrup

Directions:

Make the caramelized bananas first. Slice the bananas diagonally, heat up a pan on medium heat, add butter, bananas, cinnamon, then drizzle a little honey over them and brown on both sides. You will smell the wonderful sweetness of the fruit as they brown! While they are cooking, make your filling.

Mix yogurt cheese with honey, cinnamon and vanilla extract.

Spread yogurt mixture on a slice of bread. Place a third of the bananas on the bread, spread more yogurt mixture on another slice of bread, then place that on top of the banana and bread to make a sandwich. Repeat with the remaining 4 slices of bread to make a total of 3 sandwiches.

Heat up pan on medium heat and add a little coconut oil to grease the pan. While pan is warming up, make your french toast mixture. Add eggs, milk, vanilla, cinnamon, and nutmeg. Mix well with whisk or fork. Dip sandwiches in the batter and flip two times in the mixture so the bread soaks up the liquid. Brown on both sides.

Drizzle a little of pure maple syrup on top and serve.

Bon Apetite!

*Yogurt cheese is just yogurt strained in a fine mesh colander. I do it the night before so it becomes thick. Place a cheesecloth or even a plain paper towel in a fine mesh colander. Place the colander over a bowl. Add the yogurt and let it drain overnight in the refrigerator. It’s a great alternative to cream cheese! Less calories, lactose, and sodium, and more protein!