To Cook / Strawberry Stuffed Croissant French Toast


     Good morning! It's strawberry season, and while Bailey can eat tons of them on her own, there are always quite a few left over that have to be made into something delicious before they go bad. Enter: Pinterest! Pinterest has been a godsend for recipe inspiration, since I'm not a fan of just snacking on berries. Snacking on apples or bananas, sure; but there's something about berries that calls for them to be additions in my head, not on their own. I stumbled on this recipe from Half Bake Harvest (my go-to food blog!) and had to give it a whirl, with my own twists of course! Check out the recipe below!

Ingredients: (serves 2)

- 2 croissants

- 1/2 cup of almond milk

- 1 egg

- 1 tsp. of vanilla

- a dash of cinnamon

- 1 tbs. of butter

- 1 cup of Greek yogurt whipped cream cheese

- 1 cup of fresh strawberries

- maple syrup for serving


1. Whisk together your milk, egg, vanilla, and cinnamon. Soak both sides of your croissants in the mixture, and add them to your heated (on medium!) + greased pan. 

2. While your croissants are getting all golden in the pan, stir together your strawberries and cream cheese. Be sure to set aside any strawberries you want to top the croissants with!

3. Once your croissants are golden on both sides, remove from the heat and smother in your strawberry cream cheese + maple syrup. Enjoy!

To Make / Stuffed French Toast


     Hi there! Over the weekend, I made some delicious stuffed french toast using the super healthy Ezekiel bread, and it was too good not to share! The recipe is simple, tasty, and as healthy as possible using greek yogurt cream cheese along with the sprouted bread. Check it out below!


- two slices of Ezekiel bread

- half a cup of greek yogurt cream cheese

- one egg

- 1 cup of almond milk

- cinnamon

- 3/4 cup of blueberries

- honey


1. Grease a skillet, and whisk together your egg, almond milk, and cinnamon. Soak each slice of bread on both sides for about 15 seconds each, and cook in the skillet over medium heat for a couple of minutes on both sides, and set aside.

2. Meanwhile, also cook up a blueberry compote by smashing your blueberries in a small skillet and drizzling with honey. Cook for about 8 minutes over medium heat and set aside.

3. Assemble by spreading your cream cheese between the two bread slices like a sandwich. Top with the compote and you're good to go! Enjoy!

To Bake / Vegan Eggnogg French Toast


      Good morning! I'm a big fan of french toast, and have been wanting to do a french toast bake for awhile now; so a couple of weeks ago, I found a vegan eggnog version, and tried it out immediately! I'm not vegan, but I enjoy using vegan ingredients in place of meat and dairy when I think those components aren't necessary. I will definitely always pick a real burger over a veggie one, but when it comes to replacing regular milk with plant or nut based milk, or switching out eggs for banana to achieve a chewy texture, I have no problem doing that. This recipe uses coconut milk and banana in place of regular milk and eggs, and it turned out the same as any other french toast! Get the yummy recipe below!


- four slices of any fluffy bread

- a can of coconut milk

- 1/3 cup of almond milk

- a banana

- a tbs. of nutmeg

- a tbs. of vanilla


1. Preheat oven to 375, and blend all ingredients (except bread) in a blender until smooth.

2. Half your slices of bread, and arrange them in a sprayed baking dish. Pour batter evenly over bread, and bake for about 45 minutes to an hour.

3. Let cool and grab your maple syrup.


4. Serve and enjoy!