Posts tagged healthy meals
Blueberry Cream Pie French Toast

When I was younger and my grandparents would come to visit, we would pick them up from the airport and stop at the Marie Callendar’s restaurant which right off of the freeway. Although the location doesn’t exist anymore, and neither do my Marie Callendar carvings, the warm and fuzzy memories have remained. They had a refrigerated rotating pie stand on display right when you walked in the door, showcasing all the featured pies. I had two favorites - the Chocolate Cream and most definitely the Double Cream Blueberry Pie.

I’ve taken my childhood pleasure and recreated it into the most delicious breakfast treat - blueberry cream pie french toast! The outcome was absolute heaven, like angels dancing on my tongue. I kid you not, this healthy french toast is other worldly. Get your booty to the kitchen and make immediately!

I also have 12 more healthy breakfast ideas I’m sharing with your in my free Favorite Breakfast Recipe Ebook, so I don’t leave you hanging after enjoying this tasty and healthy breakfast recipe.

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Ready to make this mind blowing blueberry french toast?!! Of course you are… you were already drooling just looking at the photo. You know what’s up. So here is how you can DO IT.

(serves 1)

2 pieces sprouted wheat bread
2 eggs
splash of unsweetened nut milk
1/2 tsp. vanilla extract 
a few shakes of cinnamon 
1/4 cup frozen blueberries
1-2 tbsp. maple syrup 
1 tbsp. melted coconut butter


Whisk the eggs, nut milk, vanilla and cinnamon in a shallow bowl. Dip each piece of toast on both sides until the egg mixture is fully saturated. Cook on a non-stick skillet for 3-4 minutes on both sides. While the french toast cooks place the blueberries and maple syrup in a sauce pan. Heat until the maple syrup starts to bubble and turn heat to medium-low until the blueberries soften. Mash half the blueberry compote with a fork. Place french toast on a plate, top with blueberries and drizzle with the melted coconut butter.  DIVE IN AND ENJOY!!

Asparagus and Corn Summer Pasta

David and I always go through the “what’s for dinner?” text at around 3 or 4 o’clock almost every day. This typically plays out as one of us suggesting what we are craving and the other agreeing or suggesting something better (usually me, just saying). David makes a stop at the grocery store to pick up the ingredients and I cook it up when he gets home. Because teamwork makes the dreamwork. And speaking of dreams… that is what this quick and easy pasta recipe is made of!


The pasta dish is the perfect blend of melty parmesan cheese with my favorite summer veggies and duh, bacon of course! I added a generous amount of pepper and also butter for a cacio e pepe vibe and the result was perfection.

Best of all, this dish literally took 15 minutes to cook and can be customized for a party of one or a family of 4. All you need to do is adjust by dividing in half or one-fourth of the serving sizes below.

It’s time for a summer pasta party in your mouth!

(serves 4)

1 box pasta of choice. I chose pasta spirals, but imagine it would be good with fettuccine, rigatoni or orecchiette.
1 bunch asparagus, chopped into small pieces
1 cup frozen sweet corn
1/2 stick of grass-fed butter
1/2 cup to 3/4 cup of shredded parmesan cheese
1 packet of nitrate-free and sugar-free organic bacon
Salt and pepper to season


Cook pasta according to instructions on the box. Use a large heavy bottom pan. While the pasta is cooking, make the bacon in a cast iron skillet. 2 minutes before the pasta is done cooking, add in the corn and the asparagus. Drain the pasta with the veggies and reserve about 1/2 cup of pasta water. Add the pasta and veggies back into the pan with a splash of the pasta water. add in the butter and stir in to melt. Add in 1/2 cup of parmesan cheese and stir to melt. Chop up the cooked bacon and add to the pasta. Add a generous serving of black pepper and a good sprinkle of salt. Stir until everything is combined. Scoop into bowls and sprinkle with the remaining parmesan cheese and DIG IN!