Good morning! So last week I didn’t give you a recipe for tasty Tuesday and that is totally my bad. We had quite a bit happening at the Tyree home. I’m so happy I can come to you today because I have such a delicious recipe for you & it is kid friendly!
I was looking through my favorite healthy cooking show on Beachbody on Demand called Fixate, and I came across this easy breakfast recipe. Actually, it doesn’t even have to be a breakfast meal. Sometimes we have breakfast for dinner, so it’s totally up to you. Time to dig into this recipe!
1/2 cup unsweetened almond milk
2 Tbsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp sea salt (or Himalayan salt)
8 slices low-sodium sprouted whole-grain bread
1 Medium bowl
1 large dish
Crack 4 large eggs in a medium bowl and beat.
Add 1/2 cup unsweetened almond milk
Add 2 Tbsp pure maple syrup
Add 1/2 tsp ground cinnamon
Add 1/2 tsp sea salt or Himalayan salt & set your bowl aside.
Preheat your pan.
Now return to your bowl and whisk all your ingredients together, then transfer the mix into a large dish.
Place your slices of sprouted whole-grain bread into the mix & hold it for 10 seconds on each side.
Lay your wet slices of bread into your preheated pan.
Cook for 2-3 minutes per side until its golden brown.
Once done, cut French toast into thirds so it can fit on your skewer.
Prep your strawberries:
Wash your strawberries & pat dry.
Get your cutting board.
Remove the tops and cut strawberries in half.
Leave fruit on the cutting board.
Alternate strawberries & French toast onto skewer. And place on a plate.
Top with 1/4 cup strawberry topping*
*BONUS recipe below!
Strawberry Topping Recipe:
2 cups sliced strawberries
1/4 cup water
2 Tbsp raw honey
1 pinch sea salt or Himalayan salt
2 tsp finely grated lemon peel (lemon zest) (approx. 2 medium lemons)
1 1/2 tsp cornstarch (GMO -free) + 1 1/2 tsp water (combined to make a slurry)
1. Combine 1 cup strawberries, water, honey, and salt in small saucepan. Bring to a boil over medium-high heat. Boil vigorously for 3 to 5 minutes. Remove from heat. Strain strawberries; reserve liquid and discard strawberries.
2. Place liquid and lemon peel in same saucepan. Bring to a boil over medium heat, stirring occasionally.
3. Add cornstarch slurry. Whisk until well blended; cook, stirring occasionally, for 2 minutes. Remove from heat.
4. Add remaining 1 cup strawberries; mix well. Allow to cool for 5 minutes before serving.
Until next time, “laugh hard, love harder, capture each moment & sprinkle a little joy in someone else’s life.” – XO Shona