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Sundae Cereal

2 Apr

Cereal with yogurt, honey, dried cranberries, walnuts and cinnamon.

Cereal with yogurt, honey, dried cranberries, walnuts and cinnamon.


My apologies for not posting last week. I have been rather busy and eating mostly simple quick items like cereal, frozen pizzas and canned soup.  But this morning I decided to put in a little effort with my cereal bowl and created a “sundae cereal”.

  • a bowl of cereal (I used Nature’s Path Organic Kamut Krsip.)
  • two big dollops of plain yogurt (I prefer Balkan style yogurt.)
  • a handful of dried cranberries
  • a handful of walnuts
  • 2 to 3 tbsps honey
  • pinch of cinnamon

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1. Mix the walnuts and cranberries with the cereal.

2. Drizzle honey on top.

3. Place yogurt on top.

4. Sprinkle cinnamon.

5. Garnish with a few more cranberries and/or honey.

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French Toast

3 Apr

Two slices of french toast with maple syrup.

  • 2 to 3 slices of whole wheat bread cut into 3/4 inch thick (I used bread from Angie’s.)   
  • 2 large eggs, beaten
  • 1/4 cup skim milk (or substitute with kefir)
  • 1/2 tsp cinnamon 
  • 1 tsp real vanilla extract
  • a tiny pinch of salt
  • 2 tbsps unsalted butter
  • white sugar
  • maple syrup

In a shallow bowl, mix the eggs, milk, cinnamon, salt and vanilla extract. Combine well.  Thoroughly soak each slice of bread into the batter.

Add the butter to a frying pan. Heat the pan on high. Once the butter has melted, add in the soaked slices of bread. Turn down heat if the pan is getting too hot. Cook for about 2 to 3 minutes on each side.  Right before flipping, sprinkle a light layer of sugar onto the bread. Right after flipping, sprinkle a light layer of sugar onto the bread slices.

Serve hot with maple syrup.

For a twist on the classic French Toast, try making Banana French Toast.

Banana French Toast

18 Aug

Two slices of banana french toast using sourdough bread.

  • 4 thick slices of bread; I used sourdough which, not surprisingly, makes a slightly sour french toast.  It’s a bit of an acquired taste but what’s good about the sourdough is that it is a dense bread and soaks the french toast batter really well.  If sourdough does not sound appealing, I suggest experimenting with a dense sweet bread such as brioche or egg bread.
  • 1 ripe banana, peeled
  • 1/4 cup of skim milk
  • a blender
  • 1 tbsp of real vanilla extract
  • 1 tsp of cinnamon
  • 1 tbsp of honey; more if banana is under ripe
  • 1 large egg, beaten
  • unsalted butter, enough to coat a large frying pan (about 2 tbsps)

Banana french toast batter.

In a blender, combine the banana and milk until it has a watery consistency.  Pour the banana milk mixture into a large shallow dish.  Add in the egg, cinnamon, honey and vanilla.  Combine well and you now have the banana french toast batter.

A slice of sourdough bread soaking in banana french toast batter.

Heat a large pan on high with enough butter to generously coat the entire pan. Soak a slice of bread into the batter, flip over and ensure the slice is completely saturated before removing from the batter and placing into the hot pan. Repeat with the remaining three slices of bread.

Four slices of bread cooking in a large fry pan. Two of the slices have been flipped.

Flip the bread slices over after about two minutes and cook for another two minutes. A golden brown should have formed on both sides of the toast.  If not, cook a little longer. Keep a careful watch on the bread as they burn easily. If needed, turn down the heat and adjust the cooking time appropriately.

Banana french toast with syrup.

Serve the banana french toast immediately and if desired, with syrup.

Banana Pancakes

2 Jun

Three banana pancakes with syrup.

The following banana pancakes recipe produces approximately 12 medium sized pancakes.
  • 2 ripe bananas, mashed
  • 1 tbsp of honey
  • 1 egg, beaten
  • 1 cup of skim milk
  • 2 tbsps of melted unsalted butter (TIP: melt the butter in the same pan you plan to cook the banana pancakes in.  This way you don’t need to butter your pan once you start cooking your pancakes.)
  • 1 tsp of pure vanilla extract
  • 1 cup of all purpose flour
  • 1/4 tsp of salt
  • 1 tsp of baking soda (or baking powder)
  • 1 tsp of cinnamon

In a large mixing bowl, combine the mashed bananas, honey, egg, milk, butter and vanilla.  Mix well.  In a separate bowl, combine the flour, salt, baking soda (or powder) and cinnamon. Mix well.  Gradually add the dry ingredients into the wet ingredient bowl.  Combine well.

Two ripe bananas in the process of being mashed.

All the wet ingredients (milk, egg, melted butter, honey, vanilla extract and mashed bananas) combined together.

Dry ingredients (flour, salt, cinnamon and baking soda) in a small mixing bowl.

Pancake batter (after combining the dry and wet ingredients).

Pancake batter portioned into a 1/4 cup.

Heat a buttered pan on high.  Once it’s hot, scoop about 1/4 cup of pancake batter and place it into the pan.  Repeat until the pan is full but do not overcrowd.  Turn down the heat to medium.

Three pancakes each portioned into 1/4 cups of batter. They turned out more oval than circular but I promise they taste just the same.

Once the batter begins to bubble (about one to two minutes), it’s time to flip them over.  After flipping, I like to spread a little butter on top of each pancake.

Pancakes flipped after cooking for about one minute.

After another minute or so, flip the pancake again and place a little more butter on each pancake.  The pancake should be done, if not leave on the heat for about another minute but be watchful as they burn easily.  Serve warm and if desired, add syrup.

Hash Brown

25 Jul

Hash Brown

  • 1 large potato
  • 2 sprigs of green onion, chopped
  • 1 tbsp of butter
  • 1 tbsp of extra virgin olive oil
  • salt and pepper to taste

Fill a large bowl with cold water.  Peel the potato and grate it.  Place the grated potatoes into the bowl of cold water and let sit for 2 minutes.  Drain well and add in the green onion, salt and pepper.   Mix well.

Heat up a pan on hot.  Once hot, add in the olive oil and butter.  Swirl the pan so that it becomes coated throughout with the olive oil and butter.  Add in the potato mixture and use the back of a fork to flatten out the potato mixture into a thin layer so that it covers the entire pan.  Cook on high for  3 to 5 minutes.  Flip the potato patty over.  This can be done easily using a plate.  Place the plate over the pan, flip the pan over (the cooked side will be facing up) and then slide the potato patty from the plate onto the pan.  Turn down the heat and cook for another 5 to 7 minutes or until the potato patty is cooked through.  Serve with some plain yogurt or sour cream.

Strawberry Smoothies

19 Jul

Strawberry Smoothie

  • 2 cups of frozen strawberries
  • one (ripe) banana, peeled
  • 1/2 cup of strawberry or vanilla yogurt
  • 3 cups of milk
  • a blender

Place the frozen strawberries in the blender first.  This is because the frozen strawberries are the hardest item to blend and therefore should be closest to the blade.  Break up the banana into thirds and place into the blender.  Add the yogurt and milk.  Blend and mix once with a spoon between blending.  Serve with a straw since the smoothie can be quite thick.

This recipe makes two large drinks or four small ones and goes well with a breakfast meal or as a snack.   You can also substitute the strawberries with frozen mangos, peaches, raspberries or blueberries.