My World

Nothing says southern comfort food like breakfast for dinner. Many days I simply don’t want to cook a meal that takes time to prepare. My usual default in those situations is to cook breakfast for dinner. In this journey of eating healthy I have discovered I can bump it up a notch in scrumptious deliciousness that has my husband looking forward to those times. So tonight I whipped up some homemade French toast with homemade fig syrup using a high quality whole grain and seed bread as the base. I love that extra texture and crunch the seeds lend to the mix.

Take a farm fresh egg per 2 pieces of bread, add dash of cinnamon, almond milk and a couple drops of, tonight I used, Watkins butter pecan flavoring. Gotta love my Watkins extracts and flavorings. Again I used one of my trusty iron skillets to grill the French toast to a nice brown crisp with a pat of real butter. Make a pot of black Nicaragua shade grown coffee, add an expresso chocolate chip oat flour muffin and that makes dinner!