Skinny French Toast with Stewed Strawberries

I conqoured my french-toast fear! After seeing a cousins post last week I've been dreaming about the often-thought about, rarely ordered french toast. Ok, it doesn't cross my mind as often as cinnamon buns but I do love a good french toast!

Ingredients (for 2 pieces):
2 Slices of ancient grains bread (or choice)
2 Eggs
1 Good splash of milk
1/2 Tsp vanilla
1/4 Tsp of cinnamon
1 Cup quartered strawberries
1 Tsp white sugar
Butter
Maple syrup

Directions:

In a pot bring strawberries and sugar to a simmer for about 10 minutes or until desired texture. Stir every couple minutes.

In a flat bowl beat eggs, milk, cinnamon and vanilla. Lay bread flat on both sides to absorb mixture and add to a pan over medium heat with melted butter. (I never waited long enough and always failed). So this takes some time! Wait until one side is golden delicious and flip. The bread should be a medium brown colour and not squishy if that helps.

Top with the stewed strawberry sauce and add maple syrup if you wish. (Thanks Laurin extended family for this bottle!)

Greek Inspired Pasta Salad

Why not post? It's simple and makes for good lunches for the work-week!

Ingredients:

2 Cups of uncooked fusilli pasta

1 Can chick peas

1 Red pepper diced

1/2 English cucumber cubed

1 Small red onion

Lemon

Balsamic vinegar

Feta garnish

Avocado

Directions:

Cook and cool pasta, add diced vegetables and chick peas. I add the avocado and cheese before packing/eating. Bring a big lemon wedge or half a baby lemon and a small drizzle of balsamic. I would have totally added a sprinkle of oregano but none in stock wouldn't you believe it? Fresh green peas would also be a delicious suggestion! So this salad keeps getting bigger...

A fresh cold meal that stores well!

Basic Blueberry Pancakes

A beautifully sweet seasonal weekend breakfast. You may need to add a bit of water (1/4 cup) to lighten up the batter mixture.

Ingredients:
1 1/3 Cup flour
3 Tsp baking powder
1/3 Cup sugar
1 Egg
1 Cup milk
3 Tbsp butter
1 Tsp vanilla
1/2 Tsp cinnamon
1 Cup of blueberries

2 Cups of halved strawberries
Maple syrup (to top pancakes if desired)



Directions:

Blend butter and sugar then add egg, milk, , vanilla, and dry ingredients. Mix in blueberries last.
Add a small paddle of mixture to a warm lightly buttered pan. Bake one first side until you see bubbles beginning to form then flip.

Stewed strawberries: wash and cut strawberries in halves or quarters. Sprinkle with a tablespoon of sugar and let stew in a pot on medium heat for a minimum of ten minutes stirring sometimes.