I think it’s silly when bloggers apologize for being away and living their lives but here I am, feeling like I should say “sorry for being MIA last week. I was doing XYZ..” We apologize too much.
I was in Oregon visiting family and welcoming my husband back to America (he remained in Korea for a few months after I left). We were lucky enough to spend time at the beach, in a house overlooking the bay. No internet, no TV. Just salty air, seagulls and burly fisherman. We love Oregon and plan to move to Portland in the next couple years.
After a 1300 mile drive from coast to Colorado, we are now back with my folks for a bit before hitting the road again. Our next adventure is taking us to the East coast, between Baltimore and DC.
Also, I’ve been working on something pretty exciting that I can’t wait to share with you all. More on that later…
But you aren’t here to read about my life, you’re here for a bomb-diggity french toast recipe. I made this simple, healthy brekkie on the fly yesterday and am now regretting I didn’t make enough to have leftovers for today. I must learn to anticipate my future laziness.
Serves: 4 slices
- 4 slices sprouted grain bread (I used Ezekiel)
- 2 whole, organic eggs
- 2 organic egg whites
- 1 heaping teaspoon pumpkin pie spice
- 1 teaspoon coconut palm sugar
- pinch of salt
- splash of milk (I used flax milk)
- Organic maple syrup
- 1 Tablespoon coconut oil
- Whisk together all ingredients in a shallow dish, large enough to soak the bread in.
- Add bread to custard mixture and allow to thoroughly soak. Be sure to flip after a minute or two.
- Heat coconut oil in a skillet over medium heat.
- Without overcrowding the pan, cook the custard-soaked bread for a few minutes on each side, until slightly brown on the outside but still moist on the inside.
- Serve warm with real maple syrup, pepitas, walnuts, whipped coconut cream, pumpkin butter... anything you like!
Within the next week or two, I will be announcing the project I am pumped to be a part of. Subscribe in the side bar or add me to your rss feed so you don’t miss it!