Caramel Nut French Toast
For the pears:
1 anjou pear, sliced thinly
2 tbsp butter
2 tbsp rum
For the toast:
1 cup french vanilla creamer
2 tbsp hazelnut liqueur
1 tsp ground cinnamon
1/2 cup crushed pecans
1/2 cup crushed hazelnuts
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup evaporated milk
Pinch of salt
Make the caramel sauce: Combine the caramel ingredients in a sauce pot and cook on medium low, stirring regularly, until sauce is thick and brown, and has a smooth, pourable texture.
In a medium saucepan on low heat, melt the butter and add the sliced pears. Turn periodically to cook evenly. When beginning to brown, add in 2 tbsp of rum and continue cooking while you prepare the rest of the ingredients.
While the pears are softening, whisk together the vanilla creamer, eggs, and hazelnut liqueur. Combine the crushed hazelnuts and pecans, and prepare the dip and dredge in separate shallow pans.
Heat a large skillet over mediumhigh and spray with nonstick cooking spray.
Dip the sliced challah first into the egg and creamer mixture, and then into the nuts. Fry each piece until evenly toasted on both sides.
To serve, transfer 1 or 2 slices to a plate, drizzle with caramel sauce and top with several slices of pear. Spoon a large dollop of whipped cream on top
Banana Berry Smoothie Bowl
1 frozen banana
2 cups frozen mixed berries (I used blueberries, strawberries, and raspberries)
2-3 tbsp Apple juice (or almond milk or yogurt)
Crunchy, healthy toppings such as roasted pumpkin seeds, shaved dark chocolate, shaved coconut, sliced fresh berries, toasted hazelnuts, chia seeds, and granola
In the pitcher of a blender, combine the frozen fruits and blend on low until small pea-sized pieces remain. Pour in the apple juice and blend until thick and creamy. Pour your smoothie into a bowl and smooth the top. Arrange the sliced berries and sprinkle on the nuts, seeds, and other toppings. Enjoy!
Black Bean Avocado Breakfast Tacos
Small tortillas (Corn or flour)
1 ripe avocado
Salt and pepper
1 can black beans
1 jalapeno, seeded and diced
1 bay leaf
1/2 yellow onion, chopped
2 tbsp cumin 1 clove garlic, minced
1/4 cup chicken broth or water
Salt, to taste
Creamy jalapeno sauce
1 jalapeno pepper, seeded and diced
1 garlic clove, very finely minced
Juice from 1 lime
2 tsp mexican seasoning
1/2 cup sour cream or plain yogurt
1/2 cup mayonnaise
1/4 cup fresh chopped cilantro
For the black beans: Drain the canned beans and put them in a small pot with all of the ingredients. Simmer 10-15 minutes, until softened and fragrant. Taste for seasoning and add salt as necessary.
For the taco sauce: Combine ingredients in a bowl and fold together. Refrigerate at least 2 hours before using.
Construct the tacos: Fry an egg to your liking, and pile onto warm tortillas with the prepared black beans, sliced avocado, fresh cilantro, and drizzled jalapeno sauce.