For French Toast:

8 Slices of Whole Wheat Cinnamon Raisin Toast Bread – about 1” thick each
4 Large Eggs – room temperature
½ cup Organic Whole Milk
1 Tbsp Raw Honey
Pinch of Himalayan Salt
3 Tbsp Unsalted Butter or more if needed

For Topping:

1 Tbsp Stevia or Confectioners Sugar
⅓ cup Pinot Syrup
8 oz Raspberries
Zest of 1 Organic Lemon
4 Fresh Basil Sprig

Basic Stovetop Scrambled Eggs

Toasted Coconut Green Smoothie


Preheat oven 250 degree Fahrenheit.

In large shallow bowl or baking dish whisk together eggs, milk, honey and salt until well blended. In single layer arrange the toast slices, and let the bread absorb some of the egg and milk mixture.

After 2 minutes gently turn each slice over and let it rest for 2 more minutes. Or soak the toast in two batches if you have smaller baking dish.

In the meantime in a large skillet or griddle, melt one tablespoon of butter until foamy hot.

Pea Pesto Pasta Salad


Using a spatula arrange the toast slices without crowding the girdle and cook for about 3 minutes on each side or until light golden in color.

Transfer the golden slices to a fireproof serving dish and keep it warm until all the toast is cooked.

To serve, arrange two slices on a large plate and dust with Stevia and drizzle with the Pinot Syrup. Decorate with fresh raspberries and a few basil leaves. Bon appetite!

Serving size: 4

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March 6, 2017