My friends Sarah, Sacha, and I got together for homemade brunch a few weeks ago and Sacha shared this amazing recipe with us. Imagine a classic PB-and-banana sandwich, dipped in french toast batter and topped with maple syrup and more fresh fruit. Doesn’t that sound divine?
Well, it was, and it was a blast to make, too. The three of us pottered around Sarah’s kitchen, slicing fruit, whisking the batter, frying the toast (I was also on tea duty — surprise! Haha), and having a great time. The best part was that we got to enjoy the fruits of our labour on Sarah’s gorgeous rooftop patio, basking in the sunshine. It was nothing short of perfect.
This recipe is very family-friendly and pretty affordable. It’s also a great way to involve kids with cooking, since some of the jobs are safe even for younger children to do (spreading peanut butter over toast, whisking the eggs and milk, etc.). So if you’re looking for something special to do with your family — perhaps in honour of Father’s Day coming up? — consider whipping these french toast sandwiches up as a family!
I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
I have neglected my poor blog lately! I decided to take a bit of an extended break while I finished up my undergrad degree… and I am officially done! Come June 12, I will have a Bachelor’s diploma in my hand and a huge smile on my face. Right now, though, all I have to worry about is an entire summer stretching out ahead of me… bliss!
I can’t say that I cooked a lot while I was studying for my exam and writing my final paper, but I did manage to whip up a few snacks and meals here and there. I am really looking forward to cooking for myself more now that I’ve finished my coursework. I have big plans for May, including some Spring cleaning in my apartment (it looks like a tornado landed in here…) and in my tummy. I’m aiming for fresher food with lots of produce, vegetable-based proteins, and as little refined sugar as possible.
But enough about that and on to the recipe!
This particular loaf got me through a week of breakfasts, and was inspired by my mom’s recipe for hazelnut cake (which I’ve blogged about before). That cake is so nutty and sweet, I can’t get enough of it! Or maybe I can — after all, it is cake, and often I’d prefer a healthier alternative — that’s where this bread comes in. The nuts improve the bread’s nutritional profile as they are a source of protein, so this is probably one of the best candidates when it comes to having a baked goodie for breakfast.
I know I posted about my resolutions for 2012 a little while ago, but I have a secret other resolution that I have been sticking to rather well thus far: to eat breakfast. There are SO many studies out there that have proven time and time again that breakfast is the most important meal of the day, but I’ve never really been a fan of breakfast early in the morning. In fact, I get nauseous if I eat too quickly after getting up in the morning. It’s like my body is rejecting food while it gets out of its slumbering state.
Chocolate and banana are like peanut butter and jam to me: simply perfect for one another. And, while chocolate chip banana bread is pretty common (and totally delicious), when I realized I had a few overripe bananas to use, I wanted to do something a bit different with them…