Healthier Banana Bread French Toast

A few days ago, I made my banana bread. It has now turned a little bit dry, and I wanted to make something delicious for breakfast. This is how I came up with my recipe for my healthier banana bread french toast. It is easy, it is quick and it is very delicious! You can top it with fruit or anything you want really. I serve my french toast with 1 sliced banana and cinnamon. 




For 1 serving, you will need:

2 slices of healthy banana bread (you can use my recipe or any other recipe you like).
1/2 cup (about 120 ml) of low-fat milk
1 whole egg (I don't like to waste an egg-yolk, so I use 1 whole egg)
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Non-stick cooking spray or flavourless oil for the skillet.
Quick Tip: You might not use all the french toast mixture. It really depends on how well your bread soaks the mixture. 

- Preheat a non-stick skillet over medium-low heat.
- In a shallow plate or a bowl, whisk together the milk, the egg and the spices until everything is combined.
- Put 1 slice of banana bread in the egg and milk mixture.
- Let it soak for about 1 minute on each side.
- Cook the french toast for 2-4 minutes on each side with non-stick cooking spray or oil.
- Serve the french toast warm with your desired toppings.

Enjoy!

To get the recipe for my Healthy Banana Bread, click the link below:
http://makingtastyplates.blogspot.dk/2015/05/healthy-banana-bread.html

Healthy Banana Bread.

Bananas are great, and I always buy a bunch of them at a time. But after a few days, they are getting too ripe to eat. At that stage, they're sweeter and more soft, which makes them perfect to bake with. This is my recipe for a healthy banana bread. It's great for breakfast or a quick snack during the day. 





For 1 banana bread, you will need:

1 cup (about 128 grams) of whole wheat flour
1 cup (about 128 grams) of all purpose flour
1/4 cup (about 60 ml) of any flavourless oil 
2 whole eggs
2 tablespoons of sugar (you can use sugar substitute)
3 ripe bananas
1 heaping teaspoon of baking powder
1 teaspoon of cinnamon
Eventually 2 tablespoons of low-fat milk

- Preheat your oven to 350 degrees fahrenheit (175 degrees celsius).
- Line a loaf-pan with parchmentpaper, and set it aside.
- In a large bowl using a whisk, combine the eggs with the sugar, baking powder and cinnamon.
- On a plate, mash the bananas until they're completely mashed. Add the mashed bananas to the egg mixture and whisk until combined.
- Add in the flours and fold it in using a spatula. If the batter is really thick at this point, add in 2 tablespoons of low-fat milk.
- Pour the batter into your prepared loaf-pan. Tap the pan onto the surface to get rid of any air-bubbles.
- Bake the banana bread in the oven for about an hour, or until a toothpick inserted in the center, comes out clean.
- Let it cool in the loaf-pan for about 10 minutes, and then transer it onto a cooling rack to cool completely.

Enjoy!

Chocolate Protein Crepes

This is my recipe for my chocolate protein crepes! These are high in protein, and low in carbohydrates. The whole recipe contains 214 calories, 3,67 grams of carbohydrates, 7,52 grams of fat and 32,84 grams of protein! These are great for breakfast, and you can fill them with whatever you want. I usually eat one for breakfast with with my pre-workout oatmeal. 





For 4 crepes, you will need:

1 scoop of your favourite chocolate protein powder (I use BodyLab's Whey 100)
2 whole eggs
2 tablespoons of lowfat milk (you can use milk substitute)
2 teaspoons of baking powder
1 teaspoon of cinnamon (optional)
Non-stick cooking spray, butter or oil for the pan

Quick tip: If you don't want to use chocolate protein powder, you can use any flavour you want.
Also,your batter might be thicker than mine, depending on the kind of protein powder you use. If the batter is very thick, then add another 1-2 tablespoons of milk.

- In a blender or a food processor, mix together the protein powder, the eggs and the 2

teaspoons of baking powder. Add in milk and mix again.
- Pour the crepe batter into a bowl, and let it sit for about 5 minutes. Meanwhile, preheat a medium skillet over medium-low heat.
- Grease your skillet, take about a 1/3 cup measuring cup and pour batter onto the skillet, work the pan around immediately, to spread out the batter.
- Cook for about 2-3 minutes before flipping the crepe. Cook for additional 1-2 minutes on the other side.
- Don't worry if your crepes break a little bit, my first crepe always come out a little less perfect.

Enjoy! 

Homemade Guacamole.

Who doesn't love guacamole? It's creamy, spicy, guacamole is overall great to have in the fridge! I use mine as a dip for my vegetables, and I also use it as a spread in my tuna-sandwich! I don't use any silantro or fresh jalapeños. 

For 1 portion, you will need:

1 ripe avocado 

1/2 teaspoon of hot pepper flakes

2-4 teaspoons of lemon or lime juice (use 4 teaspoons if you like your guacamole with much citrus)

1 glove of garlic, very finely minced

1 half of a small onion, very finely chopped

Black pepper (to taste)

- In a bowl, mash the avocado with a fork.
- Add in the hot pepper flakes, onion, garlic and the citrus. Mix to combine.

- Season your guacamole with black pepper to taste.

Enjoy!

How to store guacamole:

- Pour your guacamole into a small container, pressing out any airbubbles.
- Pour lukewarm water on top of your guacamole, making sure that the water covers all of the guacamole.
- Put on a tightfitting lid, and store it in the fridge for 3 days!
- When you want to eat it, dump the water into the sink and stir in any other moisture. 

Almond & Oat Hotcakes.

This recipe is inspired by Bikini Competitor and creater of 21 Day Fix & 21 Day Fix Extreme, Autumn Calabrese. 
I saw her recipe and really wanted to re-create it. Though, I am not a huge fan of cashews, so I use almonds instead, and it was great! I served mine for brunch at my birthday, with scrambled eggs, small sausages, bread and fruit, and they were a huge hit! She make 1 big batch, but this recipe only makes half of that.


For 1 small batch, you will need:

1 cup of oats

1/4 cup of almonds
2/3 cups of water
Non-stick cooking spray, oil or butter for the skillet

Quick tip: I don't put any seasoning in my batter,  because I like to eat mine both sweet and savory. You can put vanilla in the batter, or any kind of seasonings you want. 

- In a blender or a food processor, blend oats and almonds together until there's no longer big pieces of almonds and oats. 
- Add the egg and the water, and blend until you have a smooth batter.
- Let the batter rest in a bowl, while preheating a non-stick skillet over medium-low heat.
- Spray skillet with non-stick cooking spray, or brush it with butter or oil, and pour 1/4 cup scoops of batter onto your skillet. Let them cook for 3-5 minutes before you flip them. After you've flipped them, let them cook for about 1-3 minutes.

Put them on a plate and enjoy!

For the original recipe by Autumn Calabrese, click the link down below:
http://www.beachbody.com/beachbodyblog/nutrition/cashew-and-oat-hotcakes