Archive | March, 2014

Vacation accomplished.

31 Mar

Hi there. Did you miss me? I missed you lovely people!!!

I don’t have a recipe for you today, but I do have a lovely picture of the results of the cooking class I took while in India:

IMG_0009_2

Once I HFG-ize these, I’ll post the recipes. But get excited for chicken curry, aloo matar, roasted eggplant and spicy parathas!

❤ HFG

Aaannnnddddd I’m off!!!

19 Mar

Spring break time! I’ll be back in April… don’t miss me too much!

🙂

❤ HFG

‘Cuz my mom said so…

16 Mar

Actual* conversation that happened the other day:

HFG: So I still have this bottle of maple syrup in my fridge, and I’m out of ideas for how to use it…

Mom: What about french toast?

HFG: HOLY CRICKETS!!! I can’t believe that never crossed my mind!

Mom: Dummy! Go make some french toast.

So I did.

*Actual = the version I remember with a dash of artistic license thrown in

French Toast à la HFG

french toast

 

2 slices bread (I used Udi’s GF millet-chia bread… SOOOOO good)

1 egg + 1 egg white, beaten

2-3 tsp stevia (more if you like your french toast uber-sweet. I don’t. Also an option: brown sugar)

2-3 tsp cinnamon

1 tsp vanilla extract

1/8 cup of skim milk (or almond milk, or soy milk, or – if you insist – regular milk)

1/2 tbsp coconut oil

1 tbsp real maple syrup (or whatever you like)

Add the Stevia, cinnamon, milk, and vanilla to your beaten egg. Stir it up and then throw your bread into the mixture. You can either let it soak for a few minutes (like I do) or you can just dunk it quickly. Your call.

Melt the coconut oil in a pan over medium heat. Put your egg-soaked bread on the pan. Cook until each side is golden-brown (for me, it was 3-4 minutes-ish per side). Feel free to cheat by using a spatula to lift your bread and check if it’s done enough. I always do!

Once done, top with your maple syrup. If you like a little extra fat in there, put a pat of butter on each piece of toast first. I did. Calorie-count below includes that addition. 😉

Note: this recipe works best with either slightly-stale regular bread or denser breads (like you find with almost every gluten-free kind out there). I’ve used it with days-old challah before and it was FANTASTIC.

Calories: <400

P.S. My mom says “you’re welcome!”

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