Healthy French Toast

One of my favourite breakfasts is French Toast. Its warm and delicious and most importantly, extremely quick and easy to make!

I use 2 slices of Dempsters Ancient Grain’s Bread, one egg, a splash of skim milk and cinnamon to taste. Combine all ingredients in a shallow bowl and whisk together. Dip bread and fry on medium heat for ~1 minute/side. Serve hot with butter and maple syrup. To cut calories use only the egg white.  

This is a good source of protein and fiber to start your day off with energy.  I feel very Canadian in my love for Maple syrup but there is honestly no substitute for it!  Same with real butter… Becel is NOT butter. I believe in dairy not petroleum products.

This is a quick, easy and yummy way to start the day, especially in the chilly winter!! It takes only minutes to make and devour!

ALSO BECAUSE I CAN QUOTE THIS

xo, a

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lazy spaghetti

I’m not anything super special in the kitchen, and this is not a food blog.. However what I am is lazy, and hungry. I usually end up putting off eating in favor of the internet and only get off the computer when I’m starving.

Enter lazy spaghetti. Its a quick, healthy and (somewhat) eco-friendly meal.

Most people cook spaghetti in a big pot with lots of extra water, and then dump it all down the drain after. Forget that! Get a frying pan, wide and deep works best (mine is from ikea $20) and fill the bottom with about an inch of water (or about half full). Then crank the stove to max, and add spaghetti, I used that “smart pasta” because the boyfriend doesn’t like whole wheat, so I sneak it in. (Heh heh heh) once the water is boiling and the pasta is on start chopping up your carrots. (I used 2 small ones- 1/person) By the time your finished chopping the carrots the pasta should just be starting to get soft, then you can add your carrots. Let that boil together while you chop up the spinach and get the corn, you can really subsitute any vegetables in that you want, I just used what I had in the fridge.

Keep the stove on max, to boil off the water and to make it cook faster because I’m very impatient. I added “italian herbs blend” to the water while the carrots and spaghetti were simmering. One they are nearly cooked and the water is getting closer to boiling off, add the corn and the chopped spinach, stirring constantly to avoid sticking and/or burning.

Once the spinach looks cooked (it won’t take long) then add a tablespoon of basil pesto and some salt and pepper.

Total prep and cook time was just under 15 minutes. I served mine over some fresh spinach and it was mmmDelish!