Healthy French Toast

This past weekend I went to visit my family in Orlando, and I was in charge of cooking breakfast. I scoured the pantry and fridge and found lots of good stuff! I found bread, eggs, blueberries and orange juice…french toast it is!


French Toast with Blueberry Orange Sauce

French Toast
4 slices Bread (use your fav!)
3 Eggs
2/3 cup Skim Milk
1 1/2 tsp Vanilla
1/2 tsp Cinnamon

Blueberry Orange Sauce
2/3 cup Blueberries
2 tbsp Sugar
1/2 cup Orange Juice
1/2 tbsp Butter
1 tsp cornstarch

Start the sauce first. Place blueberries, sugar and orange juice in a small saucepan over high heat. Bring to a boil then set to a simmer for 5 10 minutes (until sauce is deep purple-ish color).

While sauce is simmering, combine the eggs, milk, cinnamon and vanilla. Heat a skillet on medium heat and spray with butter spray. Soak each piece of bread for about 5 seconds on each side then place on the heated skillet. Cook until golden brown on each side, approximately 5 minutes total.

To finish the sauce, put on low heat and add the butter. Then, if you need to thicken it more, combine the cornstarch and 1 tsp of water and mix together. Then add to the sauce. Continue to stir until thickened, which takes 1 2 minutes (OPTIONAL: Add some freshly sliced bananas). Then Voilafresh French toast for two! I also had my French toast with some Turkey Sausage, it was delish!

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Get on the Salad Boat

Sorry for having such a long time between posts!  I feel like I’ve been constantly running around the past few days without a free moment. I did have time to make this though!  A healthy, quick and easy dinner that took only about 15 minutes to make.  Even Jay had his doubts and he said it was delicious.

Mediterranean Salad Boats

  • 3/4 cup diced rotisserie chicken
  • 1/2 cup green & black olives
  • 6 canned artichoke quarters
  • 1/2 can hearts of palm
  • 1/2 small cucumber
  • 8 large romaine lettuce leaves
  • 1/4 cup light balsamic vinaigrette
  • Cheese of your choice, to taste ( I love Feta)

Dice up the chicken, olives, artichoke, hearts of palm, and cucumber.  Place in a bowl and toss with the salad dressing (I put my cucumbers on the side because I hate cucumbers but Jay loves them).  Then separate and rinse the lettuce leaves, and portion out some cheese for the topping.  Assemble just like a taco and enjoy!  Serves 2 people.

If you are a Publix shopper, I highly recommend NOT getting their reduced fat feta cheese.  It was bland and had a cheddar-like texture.  Athenos reduced fat feta is awesome, but they ran out of it, booooo.  The shredded cheddar was way better on these!  Also, you can use whatever fresh veggies you like!  Tomatoes, peppers…those would all be great in this too.  Plus, it’s a surprisingly filling meal.  But I did have a couple Dove dark chocolate promises afterwards (shhhh…dont tell).

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Food Fact Friday: Clam Chowdah

Happy Friday! Today is National Clam Chowder Day. In most parts of the country,  its a perfect day to eat a nice steamy bowl of this goodness.even better in a bread bowl. Here is some history about chowdah

According to the food historians, the word chowder and its application to fisherman’s stew comes from France, where they have la chaudree, which basically means cauldron. Chowder was traditionally a fish stew (no clams), that was brought over from Europe with the settlers. It was a great way to for fisherman to use all the parts of the fish in an economical and palatable way.

As the years went on, clams and quahogs were found to be plentiful in New England, and chowders were often made with those ingredients instead. But due to regional differences, there are many interpretations on clam chowder. Here are the two basic types.

New England Clam Chowder: Most likely the first type of clam chowder created, there is no authentic recipe per se. They often include clams, cream, butter, pork fat and potatoes. By 1836, New England clam chowder was already well-known in Boston and served at Ye Olde Union Oyster House, the nation’s oldest continuously operating restaurant.

Manhattan Clam Chowder: Some characterize it more as a vegetable/tomato based soup with clams. It was said to have its roots in Rhode Island, where cooks were known to add tomatoes to New England style chowders. Tomatoes were plentiful, and they believed it was an obvious choice to add them to the chowder.

 

New England Clam Chowder is my favorite, I used to eat bowls of it working at an Oyster House here in Florida. Whats your favorite type of Clam Chowder??

Food Fact Friday: I Heart Key Lime Pie!

We’re now in the beginning stages of summer, so I thought I’d talk about my all time favorite refreshing dessert…Key Lime Pie! I’m not a fan of lemon or orange desserts, but Key Lime Pie is definitely in my top 5 all time after dinner treats. It’s a staple on a lot of menus here in Florida. I’ve heard that quite a few people are a little scared to make it, but it’s so simple! It’s honestly one of the easiest desserts to make.


The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. The rumor is that the Key Lime Pie was started in the mid 1800’s, by Aunt Sally, the cook of Florida’s first self-made millionaire, William Curry (his mansion in Key West, Curry Mansion Inn, is being used as a bed & breakfast). When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Now, key limes are found mostly in backyards of the keys, or a few commercial outposts in the Miami area. In 1965, Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising Key Lime Pie that is not made with key limes. But the bill did not pass. Finally, in 2006, the Key Lime Pie became the official state pie of Florida.

Key Lime Rule: NEVER use green food coloring in Key Lime Pie. key lime juice is not green!


– how a Key Lime Pie should look, with a fresh graham cracker crust & lots of whipped cream on the side…yum!

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