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.