Todays post is on the shorter side. Originally I had planned to share with you my visit to a traditional Chinese herbal medicine doctor, however, while I was uploading photos something went awry and I lost the majority of what I had typed up. Now that I’m running short on time we’ll just talk breakfast.
No oats this morning. I kept breakfast on the simple side with a sliced banana over plain yogurt with a drizzle of roasted almond butter.
Along with a cup of juice.
Todays mix was just spinach, pineapple, and ginger. Easy peasy, but very delicious.
Mint would have been a nice addition.
I love how pineapple and spinach get so foamy. The layers and foam always remind me of a latte, but a juice version.
Next post I’ll talk more about my Chinese Medicine visit!
Hope your day is great!
ahhh, there’s nothing more soothing in the morning than stirring up a brand new jar of almond butter.
especially when you know you’ll be spreading it on some crunchy, fluffy, buttery french toast {doused in maple syrup}.
Which is exactly what I had this morning. yum.
When it comes to french toast, i think the bread is one of the most important components.
I’ll use anything from cinnamon raisin eziekel bread to brioche. This time, i chose a fresh loaf of challah.
pretty, yes?
I sliced it into thick slices, so it could soak up all the eggy goodness.
Using a shallow dish, i stirred together some eggs whites {it’s all i had on hand}, almond milk, cinnamon, & vanilla extract.
Soaked the challah slices until they completely absorbed the egg mixture.
{they soaked up the mixture like sponges! – which is what I wanted because it adds to the soft and chewy texture of the french toast when cooked}
Heated up some coconut oil in a pan {on medium} and added the challah slices.
A couple minutes on each side and they were browned and ready to go.
I loved how the outside crust was crunchy, but the inside was soft and chewy.
so. good.
what’s your favorite bread to use when making french toast?
- now that i think about it…i don’t think i’ve ever met a bread i don’t like.
i wasn’t sure how i’d like it given that i don’t eat bananas all that often, but after i made it for the first time last week, i’ve been eating it non-stop. i’m pretty sure i ate it for breakfast AND lunch last thursday. i think that alone should tell you how good it is.
and it’s seriously the easiest hot breakfast to make. ever. 1 mashed banana + 4 T egg whites or 1 egg stirred together it’s that simple.
sometimes i add in some cinnamon and chia seeds. last week i almost added cayenne instead of cinnamon because the jars look so simlar. good thing i spotted it right before tipping the jar.i don’t know how well i would’ve handled a spicy pancake…
today i topped mine with smooth almond butter, greek yogurt, & cinnamon. yum.
i had to run some errands around lunch time and ended up going to whole foods to pick up a few things, which meant i could also pick up lunch from the food bar.
on a bed of raw chopped kale, i added spicy broccoli salad, some kind of slaw, detox salad, and roasted balsamictofu.
i ended up eating a little over 1/2 the box and than finishing up with a bowl of plain 365 greek yogurt {my favorite!} mixed with a spoon of crunchy freshly ground peanut butter i picked up at whole foods.
i’ve never really been a big peanut butter person other than in sandwiches, oatmeal, and m&m’s, but lately i’ve been eating it by the spoonful like it’s my full-time job.
it’s just soo good.
a little later i had 2 greenfigs and a bowl of perfectly ripe and coldwatermelon.
i’m trying to eat as much watermelon as possible before the season is over…which in all honesty is not very hard for me to do. i’m pretty much a bottomless pit when it comes to watermelon.
and now i’m about to go eat dinner which will be the remainder of my box of veggies from lunch as well as a jalapeño turkey patty & some green beans.
i’m sure 1 or 2 spoonfuls of peanut butter may will also be eaten before i go to bed
