I was riding home on the bus today, and thought to start reading the May issue of SELF Magazine that I had found in my mailbox this morning and hastily threw in my bag. If you don't read SELF, you should -- they've done a major redesign and have become (in my eyes) one of the best "we love fitness but are still hip" magazines out there. I always find their information fun yet helpful for my fitness journey. Plus -- I love their recipes!!! They had a few more than usual this month because they are having their annual "Drop 10" diet plan to get slim for summer, and the recipes were bomb dot com! I literally almost started to drool right there on the bus! Their "Blueberry stuffed french toast" particularly caught my eye, but since I didn't have all the ingredients, I improvised. I had a bunch of strawberries but no blueberries, and instead of the plain greek yogurt, powdered sugar, and vanilla extract that it required, I had a single cup of vanilla greek yogurt -- and it worked!
Sure enough, it still came out delicious! Who knows, maybe I'll drop ten ;)
Servings: 1
What You'll Need:
- About 5 fresh strawberries (whole)
- 1/2 a cup of vanilla greek yogurt (I love the Yoplait -- only 100 cals!)
- 2 slices whole-wheat bread
- I didn't have whole wheat, but used Nature's Own Honey Wheat!
- 1 egg
- 1 tsp cinnamon
- 1 tbsp milk (I used almond milk!)
- Cooking Spray
The Step-by-Step:
- Slice strawberries in half; set aside.
- Spread greek yogurt on both pieces of bread (like you're making a PB&J.)
- Make a sandwich by arranging the strawberries on top of one of the slices of bread, and topping with the other slice.
- In a small bowl, whisk together the egg, cinnamon, and milk.
- Spray a small pan with cooking spray, and let it heat.
- Carefully, dunk the sandwich in the egg mixture, then turn it over, making sure that both slices of bread get dunked in the egg.
- Cook on the stove for 3 minutes on each side.
- Serve with more fresh strawberries, and some maple syrup if you have it!
xoxo n
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