Have you seen the 40-year-old Virgin?
Remember FRENCH TOAST? (Here’s a clip of that scene. Swearing is involved. So you’ve been warned.)
Anyway, years ago Curt and I were watching some diner or cooking show and someone made peanut butter and banana French toast.
It sounded amazing. The version they made was super unhealthy.
I decided to take a stab at it with a healthy spin to it.
I don’t make a lot of breakfast. But I made this recipe recently and thought it would be a good idea to share.
Here’s my version of peanut butter and banana French toast:
- 2 slices Sara Lee Delightful wheat bread
- 1 tablespoon peanut butter (I prefer creamy, but for this recipe crunchy works better)
- 1⁄2-1 banana
- 2 tablespoons egg whites
- 1 tablespoon fat free milk
The ingredients listed are for one serving. Double or triple ingredients for extra servings.
I like to smoosh the banana onto my bread. Other slice I spread the peanut butter.
Dip “sandwich” into the egg whites/milk.
Use cooking spray oil in the pan. Grill it up and enjoy!
You get some protein and a fruit. It’s yummy. And melty heated up peanut butter is delish!
Peanut butter energy balls
Since I shared a peanut butter recipe above I thought I would share a second one, a yummy and easy snack.
Sometime back I wrote about the peanut butter energy balls I made and shared at work.
Here’s the recipe again, in case you want to try it yourself:
1 cup regular oatmeal
1⁄2 cup peanut butter (I added about 3⁄4 cup.)
1⁄3 cup pure, unfiltered honey
1 cup coconut flakes
1⁄2 cup ground flaxseed
1⁄2 cup chocolate chips (or craisins or raisins or another sweetness of your choice)
1 or 2 teaspoon of vanilla extract
Using your hands, mix all the ingredients well in a bowl.
Let it chill for at least 1⁄2 hour in the fridge.
After the mixture is chilled, use a teaspoon to size out scoops of the mixture and roll into balls.
They will keep in Tupperware in the fridge for seven days.
Check out the Recipes tab for more on the two recipes above and on many others.