Strawberry French Toast
I love making this for my kids because it really is a complete meal with whole grains from the bread, fruit from the strawberries and protein from the eggs.
4 slices whole wheat bread
1/2 tsp. vanilla extract
2 Tbsp. skim milk
dash of cinnamon
1 c. sliced strawberries
1. Whisk the eggs, vanilla and milk together very well. Pour into a shallow dish or pan.
2. Heat a large non-stick frying pan over medium heat. Spray with cooking spray.
3. Quickly dip one slice of bread in the egg mixture, turning once, then place in the pan.
4. Repeat for the other slices of bread.
5. Cook on one side until brown. While cooking, sprinkle the side up with cinnamon,
6. Flip and finish cooking until the other side is brown too.
6. To serve: 2 slices of french toast topped with strawberries.
Flax Seed Sour Cream Pancakes with Blueberry Sauce
Perfect for next pancake Tuesday!
1 c. frozen blueberries
Approx.1/2 c. water
3/4 c. unbleached flour
1/4 c. ground flax seed
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/4 tsp. salt
1/4 c. fat free sour cream
1 c. skim milk
1. Place the frozen blueberries in a small saucepan.
2. Add just enough water to cover the bottom of the pan.
3. Bring to a boil then simmer. As the blueberries defrost and cook use a potato masher to puree and mash them.
4. Simmer until it has boiled down to a syrupy consistency.
5. Remove from heat and set aside to cool.
1. In a large mixing bowl combine the flour, flax seed, baking powder, baking soda, sugar and salt.
2. In a separate bowl whisk together the eggs, sour cream and milk.
3. Add the wet ingredients to the dry and beat with the whisk.
4. Heat a large frying pan over medium heat. Spray with cooking spray.
5. Pour the batter 1/4 c. at a time into the frying pan. Cook until the top starts to bubble and the pancake is slightly brown around the edges. Turn and cook on the other side until golden brown.
6. Serve the pancakes with the blueberry sauce.
Omelet for One
I can't eat my eggs without ketchup, that's just how I was raised, but it is, of course, optional. I like to have a salad of mixed greens and my "Go-To Salad Dressing" on the side.
1/2 slice of bacon
1 whole egg
2 egg whites
1 Tbsp. skim milk
1Tbsp. green pepper, finely diced
1Tbsp. yellow pepper, finely diced
1 Tbsp. red onion, finely diced
1. Place the 1/2 slice of bacon in a small frying pan and cook until crisp.
2. Remove the bacon from the pan, placing on a paper towel. Wipe the frying pan out with another paper towel.
3. Whisk together the eggs and the milk
4.Add the peppers and onion to the pan. Cook 1-2 min.
5. Crumble the bacon back into the pan.
6.Add the egg mixture into the frying pan.
7. The trick to a good omelet is to start to push the cooked egg into the middle as soon as it starts to cook. Then swirl the still-liquid egg around the edges. Keep pushing a swirling until the whole thing just starts to set, then leave it alone. Flip the whole thing over once if you can.
8. Once fully cooked fold it over in half and onto a plate.