This is NOT a low-calorie breakfast. However, it contains fruit, so therefore you only have to feel slightly guilty about eating it! It is so good we ate it ALL before I even had time to snap a photo!
The recipe claims to feed six, but whomever has the self-control to eat only ONE piece of french toast should be nominated for sainthood. I would say this feeds two hungry adults. (At the beginning of my marriage I used to be slightly embarrassed that I can eat the same amount as my 40lbs heavier husband, but now I own it- especially when it comes to something as tasty as this french toast!)
Recipe From Steamy Kitchen
3 large whole eggs
3 large egg yolks (keep the egg whites for a frittata)
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) your favorite bread (I used French, you can also use brioche or challah bread)
3 tablespoons (ish) unsalted butter
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices
- Soak the bread: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. While the bread is socking up this wonderful-ness…
- Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you cook the French toast.
- Cook the French toast: Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. (keep the already cooked pieces on a baking sheet in the oven at 250)
- Add the bananas: Add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce.
- Enjoy without guilt. Maybe even plan to go to the gym later OR realize your time would be better spent making another batch of these for dinner!
This soup is rich and delicious and weighs in at 171 calories per serving! Have seconds I admit I felt so good after eating this I might have made these again but with GODIVA LIQUOR and almost died.
Healthy Coconut Curried Cauliflower Soup
Recipe slightly adapted from Food and Wine, and serves six
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 quart vegetable stock, preferably homemade
1/8 teaspoon ground allspice
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
2 tablespoons coarsely grated fresh ginger (I cheat and by a glass jar filled with chopped ginger!)
1/2 teaspoon ground turmeric
1/2 cup unsweetened coconut milk
One 1 3/4-pound head of cauliflower
1 large onion, thinly sliced
1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces
1/4 cup dry white wine
1 teaspoon cumin
1 teaspoon coriander
1/4 cup chopped cilantro
1 seeded and thinly sliced jalapeño
- Preheat the oven to 400°. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
- Meanwhile, in a small skillet, combine the cumin, coriander and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a small bowl and let cool. Add the turmeric, cinnamon, allspice and cayenne.
- In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.
- Using an immersion belnder or, working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.
- Ladle the soup into bowls and top with cilantro, jalapeño and lime wedges. Don’t skip the lime it really brightens the soup!
It is SO much easier getting out of a workout routine than it is to get back in one! I have spent the past 3 weeks eating and drinking like the world was soon to face a famine. Along with eating enough calories to fuel 3 Olympic athletes during intense training, I managed to take only two walks- I might even have to re name the walks strolls. I WAS SO LAZY
Hope these recommendations will help you get motivated like they help me! Remember to start slow and work your way into the more challenging exercises!
- Some great FREE IPhone Aps that make it easy to mix it up in the gym
Nike Ap – some great cardio interval workouts
Run Keeper: This ap is fabulous. It keeps track of distance, route and even helps you keep a pace you set, can tap into your iTunes play list!
- One of my favorite videos: Jillian Michaels, 30 Day Shred for only $6.99!!
- Workout videos that make me want to die in a good way : The insanity DVDs , these are pretty pricey, so I would look for them used or borrow/ split with a friend to see how you like them!
Also love this arm workout and the some of the other free workouts from fitness.com
Found this image on pinterest and had to share!
How do you get motivated to get back on the fitness train?
To me, nothing screams New Years Eve better than booze enhanced desserts. This lava cake is rich, delicious and the perfect end to any party or dinner. Be warned, you might dream of this dessert and them accidentally make it three nights in a row, and then suddenly your jeans get tighter! Strange how that happens, right?
I used “fancy” Ghirardelli bittersweet chocolate to make this and did not regret it for a second!
Chocolate Lava Cakes with Bailey’s Irish Cream
Recipe from Southern Living
Makes 6 lava cakes
- 1 tablespoon butter
- 1 cup butter
- 8 ounces bittersweet chocolate morsels
- 4 egg yolks (save the egg whites for a fritatta!)
- 4 large eggs
- 2 cups powdered sugar
- 3/4 cup all-purpose flour
- Pinch of salt
- 1/3 cup of Bailey’s Irish Cream
- Garnish: powdered sugar
- Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter. Make sure to get every nook and cranny of the ramekins! Or this will happen… even if this happens, don’t panic, dusting the cakes with powdered sugar disguises any “oops”
- Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 1 minute or until chocolate is melted and mixture is smooth, whisking at 20 second intervals.
- Beat egg yolks and eggs at medium speed with an electric mixer for 1 minute. Gradually add chocolate mixture, beating at a low speed until well blended.
- Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Once blended whisk in 1/3 cup coffee liqueur. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.
- Bake at 425° for 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, with powdered sugar and a BIG scoop of ice cream (If you are feeling extra naughty, this would be perfect served with some Baileys spiked homemade ice cream!)
Eat as many of these as you can before you make any new years resolutions to lose weight
Growing up in Texas my family (non native Texans) found out early on many families have tamales on Christmas eve, FANTASTIC IDEA. Who doesn’t love tamales? Then I researched the process to make tamales, and while I find them to be extremely delicious they are NOT an easy “make at home” dinner! So, let me introduce you to this winner winner chicken dinner. Not too sure what the actually means, but this EASY and tasty chicken dish is a crowd pleaser (can easily be doubled or if you are really hungry tripled!) and follows the lovely mexicana theme for a spicy Christmas eve!
Chicken Enchiladas with Salsa Verde
Slightly adapted from Cooking Light
- 1 cup chopped onion ( 1 medium onion)
- 1/2 cup chopped fresh cilantro (about one bunch of cilantro)
- 2 garlic cloves, minced
- 1 (7-ounce) bottle salsa verde*
- 2 cups shredded cooked chicken breast
- 8oz 1/3-less-fat cream cheese, softened
- 1/2 cup fat-free, less-sodium chicken broth
- 12 (6-inch) corn tortillas
- Cooking spray
- 1/4 cup shredded Mexican cheese (really any shredded cheese will work!)
- 1/2 teaspoon chili powder
- 4 lime wedges
- Cilantro sprigs (optional)
*Verde means green en español and salsa verde is a salsa made of tomatillos like this delicious one made by Amanda. To make this dinner, buying a bottled sauce makes it much easier and gives you more time to be drinking peppermint mochas or spiked eggnog!
- Preheat oven to 425°.
- Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
- Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
- Pour remaining salsa mixture over enchiladas; sprinkle evenly with shredded cheese and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
I like to serve this with black beans and cilantro lime rice and of course some chips and salsa!
FOUR DAYS UNTIL CHRISTMAS! AHHHHH!
Do you still have gifts to buy, presents to wrap and cookies to bake!? Fear not! These cookies, made from a box mix, will be done in a jiffy and are tasty to boot! No one will know you “cheated” and used a pre made mix!
Red Velvet Chocolate Chip Cookies
Recipe barely adapted from How Sweet It Is
Makes 2 dozen cookies
1 box Red Velvet cake mix
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup chocolate chips ( I used 1/2 cup Semi Sweet and 1/2 cup ghirardelli bittersweet chocolate chips)
Preheat oven to 350.
In an electric mixing bowl, combine cake mix, oil, eggs, and vanilla. Mix on medium/low-speed until a dough forms. Fold in chocolate chips. Drop onto baking sheet in tablespoon sized balls – have this fabulous cookie scoop and it saves so much time and makes the prettiest uniform cookies! Bake at 350 for 8-10 minutes. You will know the cookies are done when they begin to crack on top!
Eat some hot out of the oven with a glass of milk. To.Die.For. Save the rest for Santa.
Christmas is a time that many of us head home for a week or two and often forget about all of the “to-do” items to prepare our homes for being gone for an extended period of time! Check out my 12 days of Christmas checklist to ensure you can have a safe trip home without worrying about leaving your current house for too long!
Do not get bogged down with the stresses of traveling. Remember that this time is about being thankful, giving and recognizing all of the things you have to be joyful for!!!
I really enjoy watching the food network. I have mentioned before some of my favorite recipes come from Ina, but I love to watch Giada and Secrets of a Restaurant Chef because it is fun to see you can make restaurant quality food at home! When I saw Giada make this recipe on her show, I knew I had to try it! I served it when we had Amanda and her husband over for dinner and it was a hit! This dish is relatively easy to put together! It needs to cook for two and a half hours, but that gives you plenty of time to prep everything else for dinner, or paint your nails or have a glass of wine The flavors and texture of the dish are FANTASTIC! It is perfect served with a Caesar salad and some garlic bread!
Penne With Braised Short Ribs
Slightly adapted from Giada
- 4 pounds beef short ribs (my grocery store only carried Korean style ribs, and that worked out well too!)
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, coarsely chopped
- 5 Roma tomatoes, cut into eighths
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth
- 3 TBS Tomato Paste
- 1 pound penne pasta
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Trim as much fat as you can from the ribs and then season them with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid (this is an important step, although not the most fun, if you have extra time place the sauce in the fridge for a bit and the fat will solidify on the top and become easier to remove). Add the tomato paste to the pan and blend carefully with an immersion blender. If you do not have an immersion blender, using a ladle, transfer the cooking liquid in the bowl of a food processor or blender. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks or your fingers shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Pour the meat and sauce over the pasta. Toss well and sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
My favorite Holiday movie is hands down Elf. It is such a funny, lighthearted cheery and fun movie I cannot help but smile and quote Buddy a time or two! How do you keep up that cheer and holiday spirit if you are Moving or if all of your decorations are in boxes? Check out my article over at USAA’s Military Spouse Community for tips and tricks to staying as excited about Christmas as Buddy even during a PCS!