Category: Food

Egg White French Toast – A Super Healthy Breakfast for 200 Calories & 10 Grams of Protein

I have a confession…sometimes I skip breakfast.  Another confession…I hate wasting calories on food I don’t love.

OK, OK, so I know skipping breakfast isn’t healthy and there are numerous reasons why breakfast should never be missed but there are times I just simply forget or don’t have time.  This brings me to my second confession regarding wasting calories…
Sometimes I just don’t want to eat something that I am not looking forward to.  As a girl that is in a constant battle between fitting into my skinny jeans and my love of food it just isn’t worth it to me.  However, my egg white french toast is both a great item to eat for breakfast and it will keep you in your skinny jeans.   The recipe can be whipped up in less than 5 minutes and it is soooooo delicious!  I try to keep this recipe extra healthy by using Ekekiel Bread which is 100% flour less and made of organic sprouted whole grains.  The bread also has 6 grams of dietary fiber per slice and no sugar!  The calorie content may change slightly depending on the type of bread and toppings you use, however the below recipe is for how I like to eat mine.

I hope you have a chance to try this out for yourself.  Please let me know what you think!

Egg White French Toast
1 slice of Ezekiel Bread
1/4 cup egg whites (I buy the egg whites in a container for ease)
dash cinnamon
non-stick cooking spray
1 teaspoon light butter (I like Land of Lakes)
1 T. Pure Maple Syrup

Heat a non-stick skillet to medium heat.   Meanwhile, pour egg whites in a shallow dish and sprinkle in a dash of cinnamon.   Soak break in egg white mixture for about 15 seconds and then flip over and soak the other side of the bread.  Spray the skillet and put the french toast in – cook 1-2 minutes per side and serve.  I like to enjoy mine with some light butter and maple syrup but this would be great with fresh berries or jam as well.

Here is the egg white and cinnamon mixture:
Soak the bread:
Flip over and soak the other side (see how much the bread absorbs):
Cook in a skillet with your non stick spray for a couple of minutes per side and here is what you get:
I like to enjoy mine with light butter and maple syrup:

Brown Sugar Simple Syrup

I love brown sugar…there is something so delicious about the warm, caramel like flavor that nothing seems to compare to.   One day while watching the Food Network (of course) I saw a recipe being prepared with simple syrup when I had an “ah-ha” moment – Brown Sugar Simple Syrup!

I made the concoction which is so simple – by combining 2 parts light brown sugar to 1 part water.  Simmer in saucepan over medium heat until the sugar has melted.  Add a dash of salt and voila –   a yummy, delicious syrup with a warm, caramel flavor.

Some of my favorite ways to use this syrup is over oatmeal, breakfast quinoa, in coffee, yogurt, salad dressings and so much more.  I would definitely try it.  I store mine in the refrigerator and use it all the time.  Enjoy!

Diet Bite – Delicious Tea from Tazo Chai

I have had this pesky five pounds hanging around ever since the holidays and I can’t get rid of it fast enough.  One of my favorite ways to treat myself when I am trying to be good is with a warm cup of tea.

My current favorite is the Tazo Chai Tea.  Slightly sweet with cinnamon and a little spicy with the addition of black pepper and other spices, this is the perfect addition to my afternoon.  Oh and since this is made with black tea there is some caffeine.   My chosen way to enjoy is with a about 2 tablespoons of skim milk and a packet of Monk Fruit in the Raw which is an all natural sweetener.  So yummy and delicious – do give it a try!


Corn Starch Chocolate Chip Cookie Recipe

I adore chocolate chip cookies.  I have an obsession with them and have made countless batches always searching for the next best recipe.  I am sure I will try other recipes on occasion, however this is hands down a new classic for me.I got this recipe from Sally’s Baking Addiction website.  Click here to see her recipe as well as her absolutely stunning pictures.  There are several differences in this recipe compared to others I have tried – the three being that you use melted butter instead of softened (which means NO mixer needed!!!!), one egg and a yolk as opposed to two eggs that most recipes call for and 1 1/2 tsp. of cornstarch.  I was a bit skeptical at first, however these have come out heavenly again and again.   The recipe calls for 1 cup of chocolate chips.  I like to mix this up with part dark chocolate, part milk chocolate and part cacao nibs.
 Even though these are still cookies, I like to sneak a little extra added health benefits wherever I can.These cookies are chewy, soft and incredibly delicious.  They remind me of a Mrs. Fields cookie, but without the $2 price tag.  I hope you try these out and let me know what you think.  

CHEWY CHOCOLATE CHUNK COOKIES (uses cornstarch) – adapted from Sally’s Baking Addiction
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup  light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips, chocolate chunks, cacao nibs and/or some M&M’s

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.  

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. 

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.Roll the dough into balls, about 1-2 tablespoons each. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

The inside: 
Another shot of this pretty: 

Homemade Kahlua Recipe

I am not sure if it is the kids, everyday life or what, but I have come to really enjoy a cocktail or two every now and again. Combine that with my never ending desire to try something new in the kitchen and I just had to try making my own Kahlua.

The main thing I found is that the longer I let this Kahlua rest, the better it tasted as it mellowed out. It is truly delicious and a wonderful hostess gift. Cheers!
1 quart water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka
Boil water, coffee and sugar. Just as it boils, turn down heat to medium low and simmer for 2 hours (stirring occassionally). After two hours, you should have a syrup that coats the back of your spoon.
Let cool and add vanilla and vodka.
Enjoy with coffee, cream, in a cocktail…