Stuffed French Toast!
This fabulous recipe is from Fit, Fun and Delish – a wonderful blog dedicated to a healthy lifestyle. Thank you Ana!
Ingredients
2 slices of apple cinnamon bread
1 egg
Cooking spray
8 oz Voskos Greek Yogurt (24 grams of protein per serving!)
Cinnamon
1 packet of Stevia or your favorite sweetener
1/2 banana
1/2 tbsp chia seeds
3 tbsp of sugar free maple syrup
2 slices of apple cinnamon bread
1 egg
Cooking spray
8 oz Voskos Greek Yogurt (24 grams of protein per serving!)
Cinnamon
1 packet of Stevia or your favorite sweetener
1/2 banana
1/2 tbsp chia seeds
3 tbsp of sugar free maple syrup
Directions
1. Heat griddle or pan to medium high heat and spray with PAM. Scramble egg and dip bread into batter coating both sides. Place on griddle and cook each side until golden brown.
2. While the bread is toasting, mix the yogurt with cinnamon to taste and the packet of stevia.
3. Arrange a slice of toast, add some yogurt, chia seeds & banana slices. Add the other slice and repeat the layers. Add the syrup and Kalí óreksi! (that’s Bon Appetit in Greek!
1. Heat griddle or pan to medium high heat and spray with PAM. Scramble egg and dip bread into batter coating both sides. Place on griddle and cook each side until golden brown.
2. While the bread is toasting, mix the yogurt with cinnamon to taste and the packet of stevia.
3. Arrange a slice of toast, add some yogurt, chia seeds & banana slices. Add the other slice and repeat the layers. Add the syrup and Kalí óreksi! (that’s Bon Appetit in Greek!
Creamy Mashed Cauliflower
From Sproutandpea.com
1 head of cauliflower (florets only — no stems)
1 small, 6 oz container of greek yogurt
2 tbsp butter
3 tbsp grated parmigiano reggiano
2 cloves of garlic chopped
1/2 small shallot chopped
1 chopped scallion for garnish
Salt, pepper and seasonings to taste
1 small, 6 oz container of greek yogurt
2 tbsp butter
3 tbsp grated parmigiano reggiano
2 cloves of garlic chopped
1/2 small shallot chopped
1 chopped scallion for garnish
Salt, pepper and seasonings to taste
In a medium pot, bring water to boil
Add cauliflower florets to the boiling water and let cook for about 8 minutes or until soft. Remove and drain. In a food processor, combine the cauliflower with the greek yogurt, butter, garlic and shallots and blend until a creamy consistency. Add salt and pepper or Adobo or seasonings of your choice and blend once more. Transfer to a bowl and while hot, mix in the parmigiano reggiano
