french toast

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When I woke up this morning I was starving- but when I got to the kitchen and took out my eggs to make my usual omelet, I realized just how sick I was of eggs. I eat them all the time, and they begin to lose some of their excitement after a while. So, I dug around my kitchen to try and find something to whip up, and I remembered I had the last little bit of a baguette sitting out, which would mean it would be just stale enough for french toast! Growing up french toast was one of the family favorites, and it had been way too long since I had any.

Ingredients

slightly stale bread
1 1/2 cups of milk, half and half, or heavy cream (I actually used an almond and coconut milk blend)
2-3 eggs
vanilla extract (I use vanilla bean paste)
cinnamon & nutmeg (Wholefoods makes a great blend of cinnamon, nutmeg, cloves, allspice, lemon & orange zest that I used)

Instructions

Mix together the milk, eggs, and spices until combined. Place sliced bread into the mixture and let it soak up some of the liquid. Flip over and allow the other side to absorb some liquid as well. Once all of your bread is dunked, melt some butter in a skillet and place the slices of bread into the pan. Cook until golden brown on both sides, and serve with your favorite maple syrup!

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bacon, brusselsprout, and brie grilled cheese

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I don’t know about you guys, but my weekend was full of shenanigans. After the late nights, crazy parties, and ridiculous dancing, all I wanted was some relaxing food- and what better than grilled cheese! I adapted this recipe from A Cozy Kitchen – the original was a vegetarian dish, but I thought adding some bacon would put this recipe over the top!

Ingredients

2-3 slices of thick cut bacon
3/4 teaspoon Dijon mustard
1/2 shallot, minced
2 tablespoons of butter
6-7 Brussels sprouts, sliced thin
Brie cheese
salt & pepper
2 slices bread of choice

Instructions

Dice a few slices of bacon and cook them most of the way, releasing most of the fat. Add in minced shallots, thinly sliced brussel sprouts, dijon, and a pinch of salt and pepper. If you need to, add a little bit of butter or olive oil to bacon fat to extend it. While these are cooking down (it should only take about five minutes once you add the brussel sprouts), slice a few pieces of brie to fit your bread. I used Ezekiel bread for my sandwich, but you can use Italian bread, french bread, rye, etc- what ever your favorite bread is!

Once the brussel sprout mixture is done cooking, add a good chunk of butter to a skillet (I used cast iron but non stick will also be fine!), and slowly heat up the pan and melt the butter. You don’t want the pan to be too hot because then the bread will cook to fast and be nice and crunchy, but the cheese won’t melt! While it’s heating, top your brie and bread with the brussel sprout mixture and gently transfer to your skillet. While it’s starting to brown, I even like to cover the skillet for a couple minutes so the cheese will melt even nicer. Once the first side is golden brown, carefully flip and continue to cook the other side, again until golden brown.

Transfer to a plate and cut in half- then enjoy!

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breakfast is key!

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It’s amazing what a difference thirty minutes can make in the morning. Personally, I’ve never been an early riser, and breakfast generally means a cup of coffee. If you want the best start to your day though, breakfast is key. It jump starts your metabolism and literally turns your body on. I just finished reading The Body Book by Cameron Diaz, and she did a great job explaining why this meal was so important. Your body needs its nutrients to work properly, and if you try to start your day without giving your body fuel, you’ll just lag until your next meal and will probably end up overeating when you finally do sit down for lunch!

So, I decided to take on this challenge and throw myself out of bed at 7am instead of 7:30. First I drank a huge glass of water- your body becomes dehydrated during sleep so replenishing is key! Almost immediately I felt more awake and motivated to actually make breakfast. After a quick gander in the fridge, I grabbed some eggs, spinach, and cream- that counts for protein, protein, and more protein! Instead of just a regular omelet, I wanted something a little fluffier and different so I whipped up this fusion of a quiche and a fritatta… This kept me full all morning and into the afternoon at work!

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