I could eat a box of Tagalongs in one sitting.
Thankfully I haven’t proven that, but I’m sure I could.
While I was snowed (iced) in last week, I decided to make myself a healthier version. One that I could eat an entire plate of. And I did.
I started with a version of my childhood favorite french toast, only I added cocoa and sauced it with a peanut “syrup.” You really can’t go wrong with a chocolate-peanut butter combo.
I topped it with toasted almonds to add a crunch to the fluffy toast, and then decided I needed a serving of fruit. Blackberries were a lovely jammy compliment to the peanut butter.
The recipe is at the bottom of this post, but first I must share some Broccoli marvelousness.
The fabulous Heather came for a Valentine’s visit this weekend! We spent Friday at my mom’s house with another friend. We enjoyed some bubbly and a cheese spread while strategizing dinner in a mini-version of Chopped.
We ended up making sea bass with a herbed panko and pistachio crust for dinner. This was roasted with purple sweet potato and tomatoes, and served over a bed of greens.
It’s not Valentine’s without dessert! I’ve never been able to choose between desserts, so I made a sampler plate of a chocolate pie, rum cake, berries, and my #strangebutgood contribution: Chocolate-Beet Cake with a dollop of beet cream cheese icing. The cake was based on this recipe by Ari. I
bastardized made some tweaks to the recipe… I need to make it again to get it perfect before sharing my own version.
We had lofty goals of doing more than eating a drinking! The next morning we bounced out of bed to go to my gym for Glute Camp and a shoulder workout led by one of my trainers (Hi Jesse!). I was excited to show Heather my gym, and for another surprise visitor – Sarena joined us for the workout!
It was a killer 2 hours – Sarena and Heather hung like champs. I knew they were strong women, but I was really impressed with the weight they were moving during our shoulder workout!
If you’re ever in the Atlanta area, we’d love to have you for Glute Camp! It’s 10:30-11:30am every Saturday morning at House of Payne. There is also posing practice after. It’s lead by Steve, one of the best coaches in the field, for those of you who want to compete! It’s 12-1p, and covers all categories (men and women).
Then, in true blogger fashion, we went to the massive farmer’s market and Whole Foods. Followed by a delicious Italian dinner and concluding with… drum roll…
Tagalong French Toast
For the Toast:
- 2 egg whites (6 T)
- 1/2 T cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp butter extract (optional, but not really)
- Stevia (or other sweetener), to taste
- 2 slices of bread
For the Peanut Butter Syrup:
- 1 T peanut flour
- 1 T Greek Yogurt cream cheese (or regular yogurt)
- 1-2 tsp maple syrup
- water, to thin
In a medium bowl whisk together the toast ingredients. Place the bread slices in the mixture, pressing down and allowing the bread to soak in the egg.
Place soaked bread in a greased pan over medium heat. Cook until bread has “poofed” up and firmed a bit, about 3 mins each side.
Meanwhile, mix together the syrup in a small bowl.
Plate toast and our peanut butter syrup on top. I also added toasted almonds.
I am so grateful for the friends I’ve made through blogging. It was such a marvelous weekend. Check out Katie’s blog for more marvelous blogger starts to the week!
What is your favorite Girl Scout Cookie?
Who’s going to Blend??? Registration opened last night!