Some friends have asked me if I ever run out of blog post topics…the answer is a solid no. There’s always constant inspiration, a boatload of new recipes, & countless easy, new diet modifications available. If you’re bored because you’re consuming the same healthy foods day after day, mix it up. This Rice Milk & egg white French toast recipe took a full fifteen minutes to whip up last Saturday AM. It’s possible to make every meal delicious, pretty, and healthy. Also I know I advocate lemon on everything, but trust me, lemon on French toast is heavenly.
P.S. If you all go & “LIKE” this photo for Teeki bikinis, you will automatically be entered in a $30 dollar give-away to The Skinny Confidential store. If I win, I’ll document the whole experience with all of you lovely readers- thank you, thank you!
* Serves 2 people [ 2 pieces each person ]
4 pieces of Ezekiel raisin bread [ I used 2 pieces of this, & then used wheat sourdough for Michael’s portion ]
1/4 cup of Rice Milk [ option: to splash low-fat milk into the Rice Milk for added taste ]
1 egg + 3 egg whites
1 teaspoon of vanilla
A couple dashes of ground cinnamon & nutmeg
Sliced lemon wedges
+ Option: real maple syrup [ the low-sugar crap has chemicals ] with Earth Balance butter [ I like to sprinkle blueberries into this mix too ]
In a bowl, combine one full egg plus three egg whites, vanilla, & nutmeg. Whisk the mix. Coat all slices of bread in the mixture. Heat a skillet or non-stick pan over medium heat. A minute later, add coated bread. Sprinkle the cinnamon over it. Cook until both sides are golden. This should be about four to five minutes on each side. Heat syrup with a tablespoon of butter & a couple blueberries in the microwave on forty-five seconds. Remove French toast from pan. Add a squeeze of lemon on each slice & garnish with strawberries. Serve immediately with heated syrup.