my recent breakfast kick.

I have been on a French toast kick lately.

I think this is due in part to all of my frantic running around.  Not ever really knowing if I’m coming or going.

I mean, it’s one thing to wake up and forget what day it is.  It’s another thing entirely, to have my calendar virtually tied to my waist so that I will never forget where I’m supposed to be or where I’m supposed to go.

Yes.  This is exactly why I have been on a French toast kick lately.

Because there’s something—something—comforting about having a few spare moments in the morning to just…mmm…breathe.  I even read the newspaper(!!)

I can’t quite place my finger on it, but French toast, to me, signifies the very thought of slowing down.  It’s relaxed and easy.  Not at all fussy or needy.

Yes.  I have been on a French toast kick lately.  And I really don’t think I’ll be stopping any time soon.

French Toast

Serves 1

Everyone has a favorite French toast recipe.  This one is my favorite, go-to breakfast recipe for during the week.  It feels special.  It’s healthy.  And it’s as simple as they come.  Enjoy this breakfast with your favorite combination of fruit and nut butters.  Blueberries and strawberries would be a wonderful touch, as would a thick and creamy Greek yogurt.  Just have fun with it!

• 2 whole eggs (or 1 whole egg + 2 egg whites)
• splash of milk
• cinnamon
• splash of vanilla
• dash of sea salt
• 2 slices Ezekiel bread (or your favorite whole wheat bread)
• 1 banana, cut in half lengthwise
• 1 Tbsp. almond butter
• sprinkle of coconut

1. Heat nonstick pan over medium heat.  Spray with cooking spray.
2. Whisk together eggs, milk, cinnamon, vanilla, and sea salt.  Dunk in bread slices, flip to coat other side, and place on heated pan.  Place bananas in pan alongside french toast.  Let french toast cook until underside has browned.  Flip and continue cooking until desired doneness.  Bananas may be flipped at any time, as they begin to brown.
3. Place french toast on plate, smash banana on top, and drizzle almond butter over the top.  Sprinkle with coconut and ENJOY! 😀

QUESTION: What is your current favorite breakfast?

Advertisement

that perfect afternoon

The weathermen aren’t always right, you know.

The expected 12-24 inches went off to other towns.  Other areas.  Namely, Boston, which I heard received about a foot and a half of fluffy white.

Here, we still received about 8-12 inches.  And I’m totally happy with that.  😀

Just enough snow to make everything look delicious and fresh. 

Not too much snow to keep me trapped indoors and off the roads.

That perfect amount.

Speaking of “that perfect amount,” walking in the snow provides a whole new level of working out. 

Mom and I threw on our hiking boots, donned our scarves and warmest jackets, and trekked our way across mounds of snow.  Four miles worth of taking two steps forward, one slippery step back.   It was such an old school way of going to the post office, just to mail a package.  But it was fun and productive, and it felt absolutely wonderful on the legs! 😀

By the time I came back, everything felt exhausted.  The windy gusts had knocked me around like a rag doll.  And my face was slowly—slowly—dethawing.

My appetite was ferocious.

And nothing but soup made sense.

Carrot soup is one of my most favorite of vegetable soups.

Maybe it’s because there’s not much to be expected from the humble carrot, and I like to prove a world of tastebuds wrong.  Most people think of raw, boring carrot sticks taking up space on the side of a plate.  Or carrot cake, which certainly does earn a high reputation, but that’s besides the point.

Carrot soup is where it’s at.  Warm, inviting.  Bright and savory.  Both nutritious and delicious.

It pairs as a lovely side to any salad or sandwich.  And since my appetite was throught the roof after a walk in the cold and snow, I took the sandwich route; my teeth felt like they needed to bite into something.

I toasted a simple lemon & dill hummus sandwich on some grainy Ezekiel bread slices.  A warm, satisfying meal.

That perfect amount of snow.

That perfect meal to warm up with after a chilly walk.

That perfect afternoon.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Herbed Carrot Soup—as seen in Moosewood Cookbook and on this website.

This is one of my most treasured, favorite recipes.  It’s simple to make and goes wonderfully with grilled cheese sandwiches or just as is with a couple of croutons and a scoop of greek yogurt.  I’ve seen some people eat it over a bowl of rice, transforming the “soup” into a “sauce.”  Whichever way you eat it, this warming recipe is simply delicious.

• 2 pounds peeled, chopped carrots
• 4 cups water
• 1 1/2 teaspoon salt
• 1 medium potato, peeled and chopped
• 1 T. olive oil
• 1 cup chopped onion
• 1-2 small cloves crushed garlic
• 1 tsp thyme
• 1 tsp basil
• 2 T. lemon juice

1. Place carrots, liquid, and potato into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let cool slightly.
2. Saute the onion and salt in the oil for about 5 minutes.  Add garlic and herbs until onions are tender (about 5 more minutes.)  Stir in lemon juice.
3. Puree everything together in a blender until smooth.  Place back in pot and keep on low heat until ready to serve.  ENJOY!

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon Dill Hummus

A container of fresh dill was sitting in my fridge, with absolutely no purpose other than to look pretty.  And that is how this simple, savory spread was born. 

Lemon and dill are two flavors that always go well together, and hummus is no exception for this lively pair.  Enjoy this bright spread on crackers, sandwiches or salads.

• 1 15-oz. can garbanzo beans, rinsed and drained
• 1 T. olive oil
• 2 T. lemon juice
• 1-2 T. fresh dill
• dash of cayenne
• salt and pepper to taste

1. In a food processor, mix all of the ingredients together.  Taste and adjust seasonings as preferred.
2. ENJOY! 😀

Question: Are you making any New Years Resolutions?  How far ahead do you start to plan them out?  What are some ways you make sure they’re successful (are they successful?)