Posts

French Toast Sticks (Dairy Free)

/0 Comments/in , , /by

French Toast Sticks!

Dairy Free French Toast Sticks were a hit on Instagram this week!  This recipe is not vegan.  I tried to make it vegan and it didn’t work.  I was a bit bummed.  I was also not thrilled with how they turned out . . . but my kids assured me that they were perfect!  I didn’t add powdered sugar but I thought about it.  What bugged me was the inconsistent coloring . . . I know, I know–who gives a shizzle?  But I do.  I like things a certain way.  Next time I will cook them on the griddle and see how they look!

https://instagram.com/p/8YOQFFumpe/

 

The Recipe (such that it is . . . I don’t really like recipes.)

  1. cut a stack of bread into 4 pieces.
  2. crack 3 eggs in a bowl, whisk.  add almond milk until the mixture is less yellow and more white–that is the perfect “wash” for the bread.  If you are using eggs and milk it is the same thing–add the milk until the mixture isn’t yellow.
  3. add the bread to the mixture one slice at a time, turning to coat them.
  4. place the “sticks” into the hot oiled/buttered/earth balanced pan–same temp as for pancakes.
  5. enjoy!

[Tweet “I just watched Renee’s short video on how to make perfect french toast sticks!”]

Don’t Forget

This is a great make ahead meal AND a great lunch meal.  I have also frozen them for traveling or for breakfast.  I play around with different breads . . .

What to do next?

Share the love!  Follow, like, share, Pin It!  If you like the value that I provide, please, please share it.  I share my message here but I need your help in spreading the word.  Thanks!  It makes me do a groovy dance when I know I’m being helpful!

Sign up for my newsletter!

Follow me on instagram and check out all the cool things I’m cooking, growing, love notes . . .

Follow me on Twitter.

Follow me on Pinterest!

Be Blessed as you eat and live with love, gratitude and compassion.

baked potato

Asian Inspired Baked Potato

/0 Comments/in , /by

Asian Inspired Baked Potato

I have a busy family.  4 kids in multiple overlapping sports, music lessons and concerts, homeschooling 2 kids, running two businesses . . . feeding everyone is tricky.  Feeding everyone healthy meals is even trickier!  I feel it is a priority to eat whole foods as close to their natural state as I can.  

Introducing the Baked Potato

 A baked potato can be kind of boring BUT when you have a baked potato bar at the end of the week . . . using all the leftovers . . . I was feeling like a genius and Rock Star rolled into one!  

On this particular night I made:

  • Asian Inspired: peppers, onions, broccoli, mushrooms and carrots with super simple Teriakyi sauce (if you want the recipe you can email me)
  • Taco Potatoes:  These are vegetarian–cheese, salsa and sour cream 
  • Classic: Earth Balance vegan “butter” with salt and pepper
  • Loaded:  butter, sour cream, bacon bits, two different kinds of cheese–absolutely not vegan at all.

 #veganRenee Cooking Tip

  1. Plan on having baked potatoes later in the week or on the weekend if you want to use leftovers.
  2. Make just one kind of Baked Potato–Taco Inspired Potatoes have a wide variety of ingredients to make everyone happy!
  3. Use your crockpot to cook the potatoes during the day.
  4. Have fun with this!  Create a buffet style set up and let everyone build their own potato!

 
https://instagram.com/p/zdqUPEOmhu/

 

[Tweet “#veganRenee gave me a great idea for a make ahead meal!”]

Be Blessed as you create inspired meals for your family!  

French Toast Bake (Iron Chef Mom: Eggs)

/11 Comments/in , /by

I’m thinking it had to be more than 20 years ago when I walked into Great Harvest Bakery on S. Main in Ann Arbor, MI.  I worked at the other end of the “mall” in the deli of a grocery store.  Glamorous no–on the verge of poor yes . . . but I was never hungry.  (and my friend Ken supplied me with as many lattes as I could drink!)  Oh, how I ramble . . . when I walked into Great Harvest it smelled like home.  When I was growing up it was my job to make the bread each week–5 loaves.  I still have a love/hate relationship with bread . . .

Great Harvest had bread, butter, jams and jellies . . . and recipes.  I love recipes–but I don’t collect them exactly.  I make them and if I like it . . . I keep it–if I don’t–the recipe goes.  This is the Great Harvest French Bread Recipe.

One more quick story–when we lived in Michigan, I made French Toast Bake often.  I loved making it for my nephews.  But then we moved . . . no Great Harvest here.  I painfully tried different breads . . . nothing compared.  So that last time I was in Michigan–I ordered 20 loaves of bread.  I didn’t really realize how much room that would take up in an already full van or how much room it would take up in the freezer.  Opps.  I make FTB once a month now . . . and that is the best Sunday morning of the month.

the kids love to help out!

the kids love to help out!

making it organic and frugal

making it organic and frugal

after I add the eggs mixture I pat it down (gently)

after I add the eggs mixture I pat it down (gently)

dot with butter and sprinkle with cinnamon sugar mix (which I always keep on hand--because life is just better with warm buttered toast with cinnamon sugar)

Ready for the oven, dot with butter and sprinkle with cinnamon sugar mix (which I always keep on hand–because life is just better with warm buttered toast with cinnamon sugar)

 

the awesome crunchy topping . . . it is so good you really don't need syrup

the awesome crunchy topping . . . it is so good you really don’t need syrup.  I serve this with bananas and seasonal fruit.

This recipe is from Great Harvest Bread Company call them at 734-996-8890 if you want to order bread–they will send it!  Click here for the website and more recipes!  Had I known . . . it would have been a much different trip home.

[recipe]1 loaf Farmhouse white or cinnamon crunch bread (10 cups of bread)

8 eggs

3 cups of milk

4 tsp sugar

1 tsp vanilla

3/4 tsp salt

Topping:

2 T. butter cubed

2 T. sugar

2 tsp cinnamon

Place bread cubes in a grease 13×9 baking dish.  In a mixing bowl, beat eggs, milk, sugar, vanilla and salt.  Pour over bread.

Cover and refrigerate for 8 hours or overnight.  Remove from the refrigerator 30 minutes before baking.

Dot with butter.  Mix sugar/cinnamon mix and sprinkle over the top.

Cover and bake at 350 for 1 hour.  I uncover for the last 15 minutes to make a crunchy top.

It serves 6.[/recipe]

Organic tips:  this recipe can be completely organic.

Dairy free:  I have substituted Almond milk.  I liked it the kids did notice a difference.

Frugal tips:  Save the bag from the loaf of bread and use it to cover during the 8 hours.  I use old bread bags for plastic wrap.  My grocery store has organic eggs and organic milk 50% off.

I’m linking up with Iron Chef Mom and Frugal Fridays.