Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


Pecan Crusted French Toast with a Maple-Bacon Syrup

Pecan Crusted French Toast with a Maple-Bacon Syrup

French toast was developed as a way to use day-old stale bread.

French toast recipes are easily scalable. In other words, simply memorize the recipe for 1 serving or 2 slices of bread and then multiply to make more.

The History Of French Toast

Alternative names and variants for French toast include eggy bread, Bombay toast, gypsy toast, and poor knights toast.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia, translated “another sweet dish.”

The recipe says to “Break fine white bread, crust removed, into rather large pieces which soak in milk and beaten eggs, fry in oil, cover with honey and serve” (Source).

Is French Toast Of French Cuisine

It was not until the 17th century that the term “French Toast” appeared in England in a book published in 1660, called The Accomplisht Cook, according to The Oxford English Dictionary.

As with French fries, the name “French” does not designate the country of origin of the dish, but rather is referencing the verb “to French” which means “to slice” in Old Irish. Hence, “French toast” or “sliced toast.”

Stephen Block, editor-in-chief of the Kitchen Project, a site specializing in the study of the origins of recipes writes…

“The name sounds good and the French adjective gives it a high-quality connotation. There’s no chance that ‘Lost Bread’ could have worked. And since the dish was successful and the recipe was easy, the name spread.”

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices sourdough bread

3 large eggs

1/2 cup heavy cream

2-3 tablespoons butter or coconut oil

2 cups chopped pecans

Maple-Bacon Surup

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices of a smoked bacon, could be apple wood or hickory smoked

1 cup real maple syrup

Cut bacon into small pieces and place into a warmed skillet over medium high heat.

Fry until bacon pieces are just crisp, about 4 or 5 minutes.Remove from heat and set aside.

Take about 4-5 tablespoons of bacon fat from skillet and spoon into a small bowl.

Next add maple syrup and bacon bits. Mix in and set aside.

Next spread chopped pecans out on a plate or shallow dish.

Next whisk eggs and heavy cream in a pie dish.

In a skillet over medium high heat add butter or coconut oil, melt and swirl pan to coat bottom.

Dip the bread into the egg mixture, then lightly press both sides into pecans.

Place the bread on the skillet and cook each side about 2 minutes.

Plate and serve with maple bacon syrup.

If you like pecan crusted – than you’ll surely love Breaded Coconut French Toast.

Not into a coating other than egg on the bread. Then how about a Apple-Berry Topped Sourdough French Toast.


BBQ Chicken Omelet with Salsa & Goat Cheese

BBQ Chicken Omelet with Salsa & Goat Cheese

Filling and delicious, this BBQ chicken omelet is more like a brunch than a breakfast.

Simply made and filled with a delicious combination of chopped BBQ chicken thighs Red Swiss chard and green onions. Then, topped with Mexican salsa and goat cheese.


Read More Here About Cooking With Chicken Thighs


This omelet is super easy to whip together, especially if you have leftover BBQ chicken.

Close up of BBQ Chicken Omelet with Salsa & Goat Cheese

You’ll Also Like This One: Red Swiss Chard & Asparagus Omelette


BBQ Chicken Omelet with Salsa & Goat Cheese

2 large eggs, beaten

1-2 teaspoons heavy cream

Himalayan salt, to taste

Black pepper, to taste

2 tablespoon, butter, divided

1/3 cup cooked BBQ chicken thigh or breast, chopped

1 red Swiss chard leaf, stem chopped, leaves torn and shredded

1 green onion, chopped – save some green parts out for topping omelet, if desired

1 garlic clove, minced

2 tablespoons goat cheese, for topping omelet


More Here Recipes Here With Goat Cheese


2-3 tablespoons Mexican salsa, for topping omelet


Make It Fresh – Fresh Mexican Salsa

Whisk eggs and cream until completely combined. Add salt and pepper to taste.

Heat 1 tablespoon of butter in a cast-iron skillet on high. Swirl the butter around so that it completely coats the bottom of the pan.

Next add garlic, onion and Swiss chard and sauté until chard wilts. Then add cooked chopped chicken and mix in. Remove from skillet and set meat mixture aside.

In the same skillet add 1 tablespoon of butter. Again swirl pan until butter coats the bottom.

Pour egg mixture into pan and swirl a little until egg mixture covers bottom of pan. Allow to cook for 3-4 minutes.

Score center of omelet with heat proof spatula so any uncooked egg mixture will fill in and continue to cook.

Spoon meat mixture onto one half of the cooked omelet and fold the other half of the omelet over the top of the filling. Cook for another 30 seconds to a minute.

With a heat proof spatula remove omelet from pan and place onto a plate,.

Top omelet with salsa, goat cheese, and green onion.

BBQ Chicken Omelet with Salsa & Goat Cheese

Variations

You could also top the omelet with some finely chopped herbs, like chives, cilantro or parsley.

When mixing eggs and cream, add some chopped thyme and rosemary.


Asparagus & Eggs with Hollandaise Sauce

Asparagus & Eggs with Hollandaise Sauce

At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus.

Asparagus and hollandaise sauce are a classic pairing.

The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce.

Hollandaise sauce is traditionally made with egg yolks, and butter.

To make Hollandaise, the egg yolk and melted butter are whisked together carefully to create an emulsion.

An emulsion is a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.


Another Recipe With Asparagus: Ham Asparagus Alfredo


For that reason making Hollandaise sauce can be a struggle because the sauce can break easily, separating out the butter from the egg yolk.

EHL says that optional flavorings for Hollandaise can include cayenne pepper, white wine vinegar, or lemon juice.

This dish also makes for an item to add to your Sunday brunch bar.

Health Benefits Of Asparagus

Asparagus contains a powerful antioxidant known as glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

You can find this same antioxidant in foods like avocados, kale and Brussels sprouts.

Fresh asparagus also contains fair amounts of antioxidant vitamins, such as vitamin C, vitamin A, and vitamin E.

These nutrients all of aid in strengthening your body’s ability to fight infectious disease while warding off free radicals, which can cause painful inflammation.

Asparagus & Eggs with Hollandaise Sauce

5 spires of asparagus, ends trimmed

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Before making the eggs and sauce, roast the asparagus first.

Preheat an oven to 425 degrees.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet or a cast iron pan in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Preparing The Hollandaise Sauce

When the the ingredients are brought together, the sauce is sufficient for 2-3 servings.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in.

Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Arranging the Plate

Place the cooked asparagus onto a plate. Add a soft fried egg or two and top with Hollandaise sauce – How to Make the Perfect Egg in One Minute).

Asparagus & Eggs with Hollandaise Sauce

More Recipes with Asparagus

Asparagus with Garlic and Smoked Bacon

Balsamic-Honey Glazed Chicken and Asparagus

Roasted Trout with Baby Potatoes and Asparagus


Herbs De Provence Fried Potatoes Over Smoked Gouda

Herbs De Provence Fried Potatoes Over Smoked Gouda

Herbs De Provence is a mixture of dried herbs procured in the southeastern region of France.

The blend of herbs contain savory, marjoram, rosemary, thyme, and oregano.

Lavender leaves are also included with production in the North American market.

Herbs de Providence
Herbs de Providence

The herb mixture is typically used with grilled foods and stews and are used before or during cooking.

A fat is added to the pan, like butter or a vegetable oil prior to cooking so as to infuse the flavor into the food.

Smoked Gouda Cheese

Gouda is made from pasteurized cow’s milk but some varieties are also are made from sheep or goat’s milk.

Smoked Gouda is named after the south #Holland province Gouda – where the cheese was originally developed.

Smoked Gouda Cheese

Gouda is described as a semi-hard cheese with a mild flavor, and gets it richer taste from smoke-curing it.

The cheese gets its smoky flavoring from shavings or chips from hickory trees.

Among all the smoked cheese produced and sold, smoked Gouda comes in 2nd place followed by Provolone, Rauchkase, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar.

First place smoked cheese is smoked Gruyère – a cheese from Switzerland.


Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Yukon Gold Potatoes

The Yukon Gold potato was created in the 1960s by Gary Johnston, scientist and agricultural icon in Canada.

He bred the first Yukon Gold variety at Ontario Agricultural College in 1966 from a white fleshed potato from North Dakota, called norgleam with a wild South American yellow-fleshed variety.

The flesh of a Yukon Gold potato is richly flavored and fairly firm and moist, with medium starch content.

Their medium starch content allows them to hold up to a variety of preparations, including boiling, baking, sauteing and frying.

The frying method, called sautéing, quickly cooks the potatoes at a temperature high enough to brown them.

These golden fried potatoes can be used as a dish for breakfast or dinner.

Herbs De Provence Fried Potatoes Over Smoked Gouda

1 1/2 pounds Yukon Gold potatoes peeled, diced 1/2 inch

1 tbsp olive oil

2 garlic cloves, minced

1 teaspoon herbs de Providence

Salt and pepper

Add olive oil to a skillet over medium-low heat.

Add the potatoes and stir to coat. Season with salt and pepper.

Cook potatoes, stirring occasionally, about 15 minutes

Add garlic and herbs and cook for 5 more minutes or until potatoes are tender and garlic and herbs are fragrant.

Set skillet aside.

Next add a slice of Gouda to a plate. Top with some fried potatoes. Set aside.

Fried Potatoes Over Smoked Gouda Cheese

Fry an egg any style you like. Sunny side up – over medium or with yoke cooked.

Once egg is cooked serve over potatoes and cheese. Top with chopped parsley, cilantro, or dill. Your choice. Enjoy!

You love potatoes? Then you’ll also like making this dish: Roasted Red Potatoes with Garlic Parmesan.

Savory Sweet Potato Hash Browns

Savory Sweet Potato Hash

If you’re looking to introduce vegetables into your breakfast sweet potatoes will do the trick.

Sweet potatoes are considered a root vegetable. Tubers that come from the morning glory family scientifically named, Convolvulaceae.

Harvesting sweet potato  tubers

Sweet potatoes are native to Central and South America.

They typically have brown skin and orange flesh but also come in purple, yellow, and red varieties. There are over 400 varieties.

Variety of sweet potatoes

In the United States and some other countries, sweet potatoes are often called yams, even though they’re different species.

They can vary in size, measuring up to 12 inches long and weighing up to about one pound.

Nutrition of The Sweet Potato

The sweet potato provides a variety of nutrients, including vitamins A – B6 and C, calcium, potassium, magnesium and antioxidants.

The potato contains complex carbs that digest slower, therefore not elevating your blood sugar.

They also contain antioxidants and are three times more concentrated in the skin than the flesh.

The antioxidants include: polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid, and selenium.

Cooking With A Sweet Potato

The sweet potato is probably one of the most-versatile vegetables to cook with.

There are so many ways to use sweet potatoes as the possibilities are endless.

They can be used in both savory and sweet applications, when cooking or baking.

Typically, they are served either baked, roasted, steamed, boiled, simmered, or fried. In dessert form, as a sweet potato pie.

And that’s what’s happening here – frying shredded sweet potatoes into Savory Sweet Potato Hash Browns.

¼ pound diced smoked bacon

½ pound sweet potato, shredded

½ cup diced sweet onion

1  teaspoon dried chives

½ teaspoon chopped fresh thyme

½ teaspoon granulated garlic

salt and ground black pepper to taste

Heat a large skillet over medium heat. Chop in bacon until just crisp. Be sure to cut in enough bacon fat, which will be used to cook shredded sweet potato.

Next add diced onion and cook until onion is fragrant, about 2 minutes.

Next add chives, thyme and garlic. Stir in and then add the shredded sweet potato and cook for about 5 minutes for soft hash browns or about 8 to 10 minutes for crispy hash browns.

Plate and serve topped with a sunny side up eggs.

Sweet potato  hash browns with egg

Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. 

The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce.

The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dish flavor.

The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexican cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here is a list of some great Condiments – Sauces – and Dips you can find on this website:

What Others Are Reading:

Ingredients For Delicious Winter Salads

An younf woman eating a warm winter saladFood crops harvested in winter months with the use of hoop houses or hot houses (such as used in California, USA) and other methods that extend the natural growing season, and old-fashioned storage vegetables like cabbages and potatoes all mean that there are plenty of winter produce to choose from.

What winter produce that is available, is sufficient to enjoy delicious winter salads along with great homemade dressings and vinaigrette’s.

The different crops available in the winter months include among others:

Beets: Available in season from fall through spring in temperate climates, and those available during the summer months, are from storage.

Belgian Endive: This leafy green is forced to produce under artificial conditions, making them available year round. Their traditional season, as with all chicories, is late fall through winter.

When grown in open fields they are covered with sand for about 6 months to keep out the light. When grown in hot houses they are placed in darkness for 6 months before shipping to market for purchase.

Read more here about the endive (includes a recipe with video): Endive and Fruit Salad with Chicken

Broccoli: This and all other cruciferous vegetables can be grown year-round in temperate climates, but broccoli tastes best when harvested in the cooler temperatures of fall in most climates.

salad plate with Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Brussels sprouts: These vegetables are part of the cabbage family.  They grow on stalks, and they last somewhat longer than when sold packaged or removed from their stalks.

Cabbage: This vegetable is crispy when raw with bitter flavor, though it mellows and sweetens the longer it’s cooked.

Sweet Potatoes: This root vegetable is often referred too or interchangeable with yams. The two vegetables are different though.

Most yams in the USA are sweet potatoes. Yams are dry and starchy, and grown mainly in Africa and Asia. They can weigh up too 100 pounds.

Sweet potatoes store very well and are available year round in warmer areas. Though their season is from late summer through winter.

Other vegetables available in fall to winter months include, radicchio, radishes, turnips, winter squash, rutabagas, parsnips, chard, collard greens, cress, spinach, kale, carrots, leeks, fennel, and celery among others.

There are also a verity of fruits in season during the winter months that you can enjoy in fruit salads, or as a snack. To view the available in season winter fruits link here: Fruits Info – Seasonal Fruits.

Salads To Enjoy In The Winter Months

Chilly temperatures, and dark winter days are traditionally suited to cheese, meat, and vegetable casseroles, including pastas. A salad filled with raw vegetables may not seem appealing in the cold winter.

But what if you could prepare a warm winter salad, like this one – Warm Kale Salad with Dried Cranberries and Walnuts. This recipe is offered by a professional chef, author, recipe developer, educator and certified health coach at A Food Centric Life.

THE RECIPE

Warm Kale Salad with Dried Cranberries and Walnuts

1 large bunch of organic kale (Tuscan, Lacinato or Dinosaur)

a white salad plate with Warm Kale Salad with Dried Cranberries and Walnuts

Image Credit: A Food Centric Life

1 large shallot

2 teaspoons salt

1 tablespoon olive oil

2 large cloves of garlic, minced

Handful of dried cranberries

Small handful of chopped walnuts

1 tablespoon Balsamic vinegar (suggestion: infused balsamic fruit flavored variety like dark cherry)

Salt and pepper, to season

Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, and then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.

When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, and then proceed with the recipe.

In a medium sauté or fry pan, heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts, and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, and then serve.

Make this a even more warm winter salad by either serving the warm salad as a side dish with roasted chicken, as Sally the author of “A Food Centric Life” explains, or as a foundation for roasted salmon. She also suggests placing the warm salad over a bed of quinoa for a vegetarian or vegan entree.

Sally says you can use a fruit flavored infused balsamic vinegar like dark cherry or fig when making the vinaigrette.

Another great warm winter salad you can enjoy is: Sweet Potato, Kale and Shrimp Skillet

2 tablespoons olive oil

salad plate with Sweet Potato, Kale and Shrimp Skillet½ cup onion, diced

Red pepper flakes, to taste

2 garlic cloves, minced

2 cups sweet potatoes, diced

2 cups fresh shrimp

3 cups trimmed and coarsely chopped kale leaves

Salt and black pepper to taste

Heat a a ceramic coated cast iron pan over medium heat, add olive oil.

Next add onions and red pepper flakes, and saute until onions are soft and browned.

Next add garlic and cook about 30 seconds more.

Next add sweet potato and cook until soft, about 10-15 minutes. If necessary add a 2 or 3 tablespoons of water to help cook the sweet potato.

Next add shrimp and cook for 2-3 minutes, or until they are pink in color.

Turn heat to low and add kale, stirring in until wilted.

Season to taste with salt and pepper (optional).

Plate and serve.

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Breaded Coconut French Toast

Breaded Coconut French Toast

The night before the plan was to have french toast the next morning with slices of sourdough and real maple syrup. The next morning the plan was followed through, but first a cup of coffee was enjoyed and a little of the Today Show.

For their recipe segment, they had featured taking restaurant favorites and making them healthier eating. They took the “Chicken Nuggets” recipe you buy at McDonald’s and made it into a healthier choice, “Coconut Breaded Chicken Nuggets.” Seeing that had given inspiration on how the planned breakfast that included french toast was going to be prepared.

Therefore our featured recipe: Breaded Coconut French Toast, and here is what you will need.

Keep in mind this recipe is not just great for breakfast, but can also be included as an item on your Sunday Brunch Menu.

The amounts of each ingredient will depend on how many you are serving.

1/4 cup coconut butter, divided

2 large eggs

1/2 cup coconut milk

4 slices of sourdough bread

1 cup dried shredded coconut

Real Maple Syrup

melting coconut butterIn a pie plate mix the eggs and coconut milk. In a separate pie plate add the dried coconut. Next heat a medium sized ceramic coated pan over medium-heat. Add some coconut butter and let melt.

dipping slice of sourdough in egg-coconut milk batterNext take a slice of the bread and liberally dip it into egg-coconut milk batter coating both sides. Next coat both sides with the dried coconut.

cooking slice of coconut breaded french toastNext add the breaded coconut slice of bread into the heated pan. After about a minute and a half turn slice of bread and continue cooking.

Breaded Coconut French ToastWhen all slices of bread are coated and cooked, plate, pour on real maple syrup, top with more dried coconut, and enjoy your Breaded Coconut French Toast for breakfast or brunch.

What Others Are Reading:

Putting Breakfast at the Top of Your List

Breakfast has always been referred to as the most important meal of the day. Breakfast can make a big difference when it comes to your health. The Mayo clinic has said that eating a healthy breakfast means that you are more likely to consume more vitamins and minerals, and less fat. You can have better concentration and productivity all day long.

Fried Egg and Cheese over Mixed Vegetables - Putting Breakfast at the Top of Your List

Fried Egg and Cheese over Mixed Vegetables

A healthy morning meal can help you control your weight, lower your cholesterol, which in turn could lower your risk for cardiac problems. Let’s talk about Carbohydrates and breakfast.

There is a material call ‘gelatinous’ and it is found in foods that are rich in soluble fiber, which forms during digestion and slows the absorption of nutrients from these foods. Foods high in both soluble fiber and complex carbohydrates, break down more slowly as a result of their fiber content, which prolongs the conversion of carbohydrates into glucose, a crucial source of energy for your brain and muscles.

A slower release of glucose results in a sustained release of energy and a less significant increase in your blood sugar. Eating foods that contain soluble fiber helps you keep your blood sugar stable, which may reduce your risk of type II diabetes.

Sunny Side Up Eggs in a pan with vegetables - Putting Breakfast at the Top of Your List

Sunny Side up Eggs with Mixed Vegetables

As several studies have reported, if we eat breakfast on a daily bases we can lose and maintain weight better than those of us who skip breakfast. The prior chapter spoke on protein for sustained energy to start your day. In addition to protein a complex, unrefined carbohydrate is also needed. It also provides energy and helps maintain steady blood sugar levels. Our brains are unable to function without a steady flow of carbohydrate-rich foods.

The carbohydrates not to include in your morning breakfast are donuts, sugary cereals and pastries, these are fast acting and do not provide the energy needed. Instead, they cause peaks in energy levels, followed by a sudden crash. Good carbs called complex carbohydrates to eat for breakfast prevent these energy peaks and sudden dips.

It has always been suggested to have a fruit with your breakfast, but now it is being advised to include vegetables instead. Fruit is a carbohydrate that gives you energy much faster than protein and vegetables, making fruit better to use as a snack in between meals.

Keep in mind that cookies, chips, candy bars, considered a snack will give you energy, but it will spike your glucose levels to only drop off fast. Your energy goes down as well, and the cycle starts again, because you will eat more. Stick with fruit for your snacks between meals.

Scrambbled Eggs with Apple Chicken Sausage and Vegetables -  Putting Breakfast at the Top of Your List

Scrambled Eggs with Apple Chicken Sausage and Mixed Vegetables with a Slice of Toasted Sourdough Bread

It is also good to note, juice is not the same as eating the fruit in its whole form. If you do drink fruit juice , it is better to juice it fresh from fruit you buy at the market. All bottled juices that state 100% juice, is true. But the juice has been pasteurized or heated to over 235 degrees and therefore killing the vitamin C. They re-fortify the juice, but it is not the same as in its original form.

If there some days in the week you are rushed for time, it can still be possible to get your protein and complex carbohydrates with two pieces of 100% whole grain toast and a hand full of almonds, about 24 whole almonds equaling 1 ounce.

There have been studies over the years on breakfasts, and the reports show that people who have a healthy breakfast will tend to follow healthy eating habits.

Breakfast can truly be a life saver.

 

What Others are Saying about Breakfast: