This morning I was really craving French toast.
I had some delicious bread from Eataly, some farmers’ market eggs to use up, and some leftover organic milk from when I made yogurt last week. (Note to self: must make yogurt again!)
I actually made this same recipe a few days ago, and it was so good that it merited a repeat.
The Simplest Easiest French Toast
- Stale bread (or not stale, but this is great for using up stale bread)
- 1/2 cup milk (I used 2%)
- 3 eggs
Mix the milk and eggs together. Soak the bread in the mixture for at least 5 minutes on each side.
Heat the butter or ghee in a pan. With heat on low, cook the soaked bread (poor any extra mixture that didn’t soak in right on top of the slices).
Cook for 6-8 minutes per side. I like to keep a lid on the pan for the first half (3-4 minutes) of each side.
Enjoy with butter and syrup!
Note that you could add some cinnamon (either into the egg mixture or just sprinkled on as it’s cooking), but my husband hates cinnamon and I wanted him to eat this, so I left it out.
I can usually have a little more than a third of this recipe for breakfast – about 2.5 or 3 pieces. The next day when I only have 1 or 1.5 slices left (because Bobby also had a third or more), I will have it along with a yogurt.
What is your favorite breakfast?
I love French toast, waffles, pancakes. I won’t ever eat them in a restaurant because the restaurant can’t make them like my dad can. In a restaurant I will get an omelette or an egg platter – pretty hard to mess up eggs (though it has happened).
Cream of Broccoli Soup Recipe
Veggies cooking in the pot
- 1 Tablespoon butter
- 2 huge scallions, chopped (or 3-4 smaller ones) – you could probably use a leek instead if you want
- 1/2 teaspoon garlic powder (or chopped fresh garlic)
- 1 head broccoli, chopped
- 4 cups chopped [purple] cabbage (1/2 a large head)
- 2 teaspoons dried basil
- 2 cups whole milk (you could use skim – it wouldn’t be as rich)
- 1 cup water + 1 serving bouillon (powder or paste)
- 1/4 teaspoon pepper
- pinch of allspice
- 3 Tablespoons parmesan cheese + extra
- Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
- Add the broccoli, cabbage, and basil. Saute for about 8 minutes.
- Add the milk, water, boullion, pepper, allspice, and cheese. Bring to a boil and then let it simmer for ~20 minutes (covered).
- Remove from heat and let cool slightly. Puree with your Vitamix or other blender.
- Garnish with more parmesan. Add salt+pepper, to taste.
I actually based this on a vegan recipe – but mine is most certainly not vegan! I am hoping to do a soup round-up sometime soon, so if you want me to feature one of your soup recipes just drop a comment below.
What is your favorite kind of soup?
I have two: clam chowder and corn and chicken chowder.
Nope, I’m not talking about these lazy boys (cats… or as we call them: fats).
I’m talking about some new dietary things I’ve been trying. The changes involve fat and animals. Like steel-cut oats cooked in water and almond milk, then topped with organic butter and maple syrup:
I take food to work in these containers. Here is another, better picture of steel cut oats from the other day (this is after the butter had been stirred in).
I cooked (makes ~3 servings):
- 4.5 cups of water and almond milk (I did half and half)
- 1 cup steel-cut oats (the “serving size” is 1/4 cup)
- few dashes of salt
- cinnamon optional
- …in my rice cooker.
Just be careful as it cooks – unless you have a very large rice cooker it will overflow. What I like to do is let it start to boil (on the “cook” button), and then turn it to “warm” and let it sit overnight. In the morning you have creamy, chewy, luscious steel-cut oats. They’re just as good as Jamba Juice‘s.
Or how about this guy…
Veggies cooked in 1-2 tablespoons of organic butter, topped with whipped full-fat cream cheese. I actually didn’t have this yet because my boss bought us lunch today (snow day!) – so I saved it in the fridge for tomorrow.
What are your thoughts on diet and healing? Do you think that food can really have that much of an impact on your well-being?