Today I created my own French toast sticks… but they were more like French toast strips. ;)
They tasted nothing like French toast sticks, but were still tasty in their own right and were made with nutritious ingredients. That’s gotta count for something, right?
I made my French toast strips by pulling apart lavash bread (you could also do this with a whole wheat tortilla) and dunking it in a mixture of egg beaters and cinnamon before cooking the strips on the griddle.
While the French toast strips were cooking, I combined 1/4 cup of cottage cheese with 1/4 cup of frozen raspberries and a dash of Almond Breeze almond milk. I used my immersion blender to blend everything together to create a creamy, fruity filling.
Once the French toast strips were done, I spread the filling in between the strips, sprinkled them with nutmeg and smothered the strips in syrup.
I love weekday breakfasts that remind me of weekend breakfasts! They make me happy.
This particular breakfast actually reminded me a lot of my raspberry ricotta stuffed French toast. Deeelish!
Before breakfast, I headed outside with Sadie for a 5.25 mile run.
On our run we saw lots of baby ducklings and goslings. It’s definitely spring!
The weather in Central Florida is still great for running and I hope it doesn’t get too hot too fast.
What is your ideal temperature?
I think mine is somewhere between 78 and 80 degrees. I like it nice and warm, but not sweltering.