Sain et Délicieux Toasts Français (aka Healthy & Delicious French Toast)

Bonjour!

Parlez-vous français ?

Okay, I’ll stop pretending I know French now 😉 because honestly, I’m a born and bred English speaker and I hardly know beyond the basics of most languages. However, I do have some very exciting news to share that will change that dramatically – in fact, it is changing my whole life dramatically!

One week ago, I booked a one way flight to London. I leave on a plane in 6 months time to go backpacking around the world for as long as I want and can. I have made no other plans and I am going by myself. I may seem calm when I write these sentences so plainly, but words cannot describe the excitement, exhilaration, freedom and anticipation I feel at doing something so amazing in my life!! It’s something I have always wanted to do and I had a big chat to myself several months ago and decided that next year was my year to do it.

And so on that note, I urge ALL of you to give yourself what you want most in life. I don’t want to preach and tell you how to live your life, but think about this: you have exactly one life in which to do everything you’ll ever do – act accordingly.

For me, this really hit home. I almost decided not to go ahead with it because I felt like I should start working next year (since I finish uni this year) and start setting myself up for life. But the key word was should in that sentence. I almost chose to do it because I felt like it it was what I should do. But it’s not what I want to do. I want to live a life doing the things I love and for me, travel brings me happiness. Another saying I found that really helped me make this decision was “don’t be afraid to give yourself everything you’ve ever wanted in life.” And so at 22 years of age, I will be getting on that plane and living the life I want. I will be living in incredible places, spending my days doing amazing things and meeting people I would have never met if I had decided to stay at home and work. I have the rest of my life to work and settle down, but right now I am care-free and young and I intend to live it up as much as I can! I know that this will be something I can look back on as an old lady and reminisce about it as the best time of my life. Not sitting there regretting the choices I didn’t make.

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Anyway, enough about me and my ramblings! I’m just so excited to be going that I can’t help it! 🙂

Today I decided to treat myself to a scrumptious breakfast. I’m currently 1/3 of the way through my end-of-year-very-exhausting-and-full-on prac for my teaching degree and I’ve hardly had any time for myself. My every thought and action revolves around this prac at the moment and I know that if I keep going this way I will become very run down, exhausted and start to resent it. So I took some time out this Saturday morning to have some ‘me time’ – this time is incredibly important so that I can reset myself, get in a better head space and generally just de-stress. My morning involved no alarm clock (although I still woke up early because of that body clock of mine!), lying in bed after I woke up for as long as I wanted, going for a run along the river and then coming back home and making myself a cup of chai tea and a yummy brekkie!

I watched a movie last night and one of the meals they ate during it was French Toast and I got hit with a massive craving for it! But of course, I needed to make it healthy 🙂 normal french toast is covered in sugar and made with white bread, so it is very simple to make clean and healthy.

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French Toast

Ingredients

  • 2 slices of wholemeal bread (no preservatives or added sugar – 100% wholemeal flour!)
  • 1 egg
  • 1/8 cup of Lite/Skim Milk (or soy/almond etc)
  • Nutmeg
  • Cinnamon

Method

  1. Whisk egg, milk, nutmeg and cinnamon in a bowl.
  2. Place bread in mixture and coat on both sides (don’t soak the bread until it’s soggy – it just needs to be coated)
  3. Place bread in a non stick frying pan on medium-low heat (this heat allows the bread to be cooked without burning the outside)
  4. Cook until bread is firm and golden brown, flipping the bread over to ensure it cooks evenly.
  5. Serve while warm with an extra sprinkle of cinnamon on top!

I ate mine with fresh fruit and greek yogurt – Strawberries are so cheap in Perth at the moment (3 large punnets for $3!) so I had fresh strawberries, banana and I even had a side of fresh mango too – we are very fortunate to have a mango tree in our backyard and the windy weather last night dropped several on the ground. Yum, yum and yum!

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You can of course vary your toppings – you may want to drizzle honey or maple syrup on top. I’m just sweet enough already that I didn’t feel the need 😉

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Bon appétit !

Bircher Muesli

Hi everyone!

Sorry it’s been so long between posts! I went to Sydney a few weeks ago (has it already been two weeks?? Time flies..) and the day after I got back I went into a two week prac for my teaching degree so I’ve been very busy preparing lessons and school work (not to mention working on assignments that were due at the same time)! My first real taste of teaching life since I started so all of that definitely became a priority during the week which meant all my creativity and spare time has gone into that! However, today is the last of this prac (I’m a bit sad actually, I’ve really come to love my class) so last night while I made muffins for the staff room I also put together my breakfast for this morning.

Now you’re probably thinking “but why Bircher museli? It’s so cold in the mornings and Bircher is such a summer breakfast!” And you would be correct – porridge would definitely be more comforting to eat when it’s currently three degrees and still dark outside. But there is a story behind it all which has made me perfect this recipe over the past two weeks and put it as a must have recipe for this summer! (Which will be here before I know it if this year continues to fly by like it has, yikes!).

The story is that when I stayed with my close friend Amanda in Sydney recently, on a beautiful Sunday morning she took me down to her local area of Cronulla to show me the best bits. First pit stop was infamous Grind Coffee which I do have to agree, lived up to the hype – I’m not a huge coffee drinker but that latte was pretty darn good! We then walked with our coffees down to the beach area and stumbled across an awesome breakfast bar which has no tables, just one bar that overlooks the beach. We decided to try the Bircher after seeing someone walking by with it and OH my goodness – it was heaven. Literally, the best Bircher muesli I’ve ever had. I don’t know what made it so good (I relaxed my clean eating a bit since I was on holiday and its hard to eat completely clean when you eat out) but I made sure I savoured every mouthful. The view was amazing since Sydney decided to give me some amazing weather while I was there and I was so content with life at that moment in time, sitting with one of my best friends and chatting about the good things in life.

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So, there’s my pretty simple story as to why I’m eating cold Bircher on a freezing cold morning, but I finally perfected my clean eating Bircher and maybe if I close my eyes I can imagine I’m back on Cronulla beach with the sun shining on my face… Hehe. It’s obviously not the same as that marvellous creation at Barefoot on the Beach cafe but I think it’s pretty good if I do say so myself and it will be my staple during the warmer months!

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I used a pre made muesli mix (but its the Woolworths Macro Organics Raw Muesli with Coconut so there’s no nasties to be found – check your ingredients before you buy as so many of the pre made mixes add sugar and preservatives) but you can make your own using oats, nuts, seeds, dried fruits etc. It was just quicker and cheaper for me to grab this one. Some examples of what to include are almonds, walnuts, sultanas, sunflower kernels and coconut but there is no way it’s limited to this – be creative!

Bircher Muesli

Preparation time: 5 minutes.
Cooking time: leave in the fridge overnight

Ingredients
– 1/4 cup Macro Raw Muesli with Coconut
– 1 tbsp black chia seeds
– 1 tsp cinnamon
– 1/8 cup low fat milk/milk alternative
– 1/4 cup chobani Greek yogurt
– 1/4 of a grated green apple

Method

  1. Mix together the muesli, cinnamon and chia seeds in a bowl
  2. Add the milk, yogurt and apple.
  3. Stir together to mix it well.
  4. Cover with cling wrap and put in the fridge over night.

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Serve with a sprinkle of cinnamon, half a cup of thawed berries (I warmed mine up!) and the other 1/4 of the apple. Or any other topping you’d like including banana, pear, nuts and so on.

It’s that simple (another reason why it’s such a good recipe – super quick breakfast in the morning with hardly any prep time!).

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I do have another hectic couple of weeks coming up, but I do hope to post some more yummy and creative clean eating dishes for you all! Thanks for your patience and have a great weekend (woohoo it’s Friday!)

xo

Sunday Morning Wholemeal Banana & Cinnamon Pancakes

Sunday mornings really are the best (unless you work weekends in which case, sorry!). That one day of the week you can lie in a little later and take some time out with a cuppa and a book. Such a good day of the week deserves a good breakfast and this week it’s pancakes for me!

Nothing will ever replace the fluffy, buttery goodness of traditional pancakes but mine were pretty darn tasty, if I don’t say so myself! When you first start eating clean, the wholemeal and sugar free versions of your favourite food just don’t taste the same and it’s tempting to give it all up and indulge in that [insert your favourite guilty pleasure here] that you’ve been avoiding. But stick to it and soon you’ll be craving the healthy stuff and the thought of eating those other things really isn’t appealing at all.

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Anyway, enough rambling – more pancakes! I got the basics of this recipe from taste.com.au but have adapted it into my own recipe (as per usual). I also adjusted the quantities to only make enough for one or two people (depending on your hunger levels) so double the quantities to make more. My mix made around 5 reasonable sized pancakes (excluding the ‘practice pancake’ which the first one always becomes!) but it all depends on how big or small you like ’em!

Wholemeal Banana & Cinnamon Pancakes

Ingredients

  • 1/2 large banana (save the other half for serving)
  • 3/4 cup of wholemeal self raising flour
  • 3/4 cup of milk of your choice (the recipe called for Buttermilk but I actually used 1/2 cup Chobani Greek Yogurt + 1/4 cup macro light soy milk – view this guide to see how you can substitute chobani in your cooking)
  • 1 egg, lightly beaten
  • 1 tsp honey
  • 1 tbsp chia seeds
  • 1/2 tbsp flaxseed meal (linseed)
  • 1 tsp cinnamon
  • Extra Virgin Olive oil for cooking (you can buy it as a spray but I just put a drop in the pan and used a paper towel to spread it thinly around

To serve:

  • 1/4 cup mixed berries (put them in a small seperate bowl to defrost while you cook)
  • 1/2 large banana
  • 1/4 cup chobani greek yogurt (2% low fat)
  • Squeeze of honey
  • Sprinkle of cinnamon

Method

  1. Mash 1/2 banana in a mixing bowl.
  2. Combine milk (and yogurt if you substituted it like me), egg, honey and banana in the bowl.
  3. Sift flour into a separate mixing bowl (with wholemeal flour, the bran flakes will be left in the sieve – make sure you add those in and gently stir through!) and add chia seeds, flaxseed meal and cinnamon. Gently stir through until combined.
  4. Make a well in the flour mixture and add the liquid mixture. Whisk until the mixture is relatively smooth (it won’t be a super silky liquid but there shouldn’t be any lumps of flour).
  5. Cover with glad wrap and stand for 10 minutes.
  6. Spray a medium frying pan (or use my oiling method) and turn stove on to medium heat. Once warm, spoon the desired amount of batter into the pan (I use a ladle – a trick I learnt from dad!).
  7. Cook for 2 – 3 minutes until bubbles appear on the surface. Flip the pancake (practice your chef skills ;)) and cook for another 1 – 2 minutes until golden brown and cooked through.

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8. Cover the pancake with foil on a plate or place in the oven on low heat (100 degrees or so) to keep warm while you cook the remaining pancakes.
9. Thinly slice the remaining banana. Serve your pancakes with a dollop of Greek yogurt, mixed berries, the banana, honey and a sprinkle of cinnamon (or any of your preferred toppings).

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Melt in your mouth, scrumptious pancakes are now yours to enjoy! Don’t forget your cuppa 😉

Happy Sunday! xo

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Baked Apple Cinnamon Oatmeal

Woke up at 7am to a beautiful Autumn day in Perth. The sky is beautifully clear but there’s a definite chill in the mornings! So the fluffy slippers and apron went straight on and I headed to the kitchen to make a delicious comfort breakfast. I don’t know about you, but the smell of baking apples and cinnamon is one of the best smells in the world when the weather starts to turn cold.
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Last night I was browsing through Pinterest and came across this ‘Baked Apple Cinnamon Oatmeal’ and I knew I would be eating it for brekkie in the morning! The original recipe is by Food, Fitness & Family but I’ve adapted it to make it completely clean [and swapped an ingredient because I didn’t have it ;-)]

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Ingredients (6 servings)

  • 2 cups rolled oats
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt (I just used literally a dash of salt coz I try to limit added salt)
  • 1/2 cup raisins (I didn’t have these so I left them out)
  • 2 tablespoons Stevia (swapped for pure honey)
  • 1 teaspoon cinnamon (added a little bit more than that coz i luuuuurve cinnamon!)
  • 1/4 teaspoon nutmeg
  • 1 tablespoon ground flax
  • 1 tablespoon chia seeds
  • 2 cups diced apples
  • 1 egg
  • 1/3 cup egg whites (4 whites) (I used three whole eggs in total – so three eggs including the one above)
  • 1 cup unsweetened coconut milk (swapped for woolworths macro light soy drink)
  • 1 cup water
  • dash of organic vanilla essence

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl, mix together the oats, baking powder, salt, honey, cinnamon, nutmeg, chia seeds, and flax. Stir in the apples and set aside.
  3. In a small bowl, whisk together the eggs. Add the milk, water, and vanilla. Pour over the dry mixture and stir to combine.
  4. Pour everything into a glass 7x11in baking dish or an 8x8in baking dish.
  5. Cook for 50-55 minutes or until golden brown.

The smell was incredible – one of those things you wish you could capture but just cant; there is no way to recreate or describe an amazing smell and give it justice.

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I served mine with Greek yogurt (Chobani 2% low fat plain is the BEST greek yogurt I have found – can buy it at Woolworths) and mixed frozen berries (Season’s Choice Four Berry Mix).

I sat outside and savoured every mouthful I ate, it was really that good! Exactly what I needed to start my Friday morning. You could also have it as a dessert too, curled up on the couch with a good book after dinner!

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Happy baking! xo