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Healthy French Toast
2 large egg whites
1 large egg
3/4 cup(s) skim or soymilk
1/4 teaspoon(s) vanilla extract
1/4 teaspoon cinnamon
Salt
Butter/butter spray
8 slice(s) firm whole wheat French bread
100% Maple syrup (optional)
Fresh blackberries, raspberries, and blueberries (optional)
Sifted icing sugar (optional)
In a pie plate, with whisk, beat egg whites, egg, milk, vanilla, salt, & cinnamon until blended. Spray a nonstick pan with butter spray and set to medium heat. Dip bread slices, one at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides. Repeat with bread slices and egg mixture. Serve French toast with maple syrup, powdered sugar or fresh berries if you like.
We are proud to announce that Healthy Hands Cooking is now a member of Michelle Obama's "Chefs Move to Schools" program. Together we are making a difference!
_I wrote a letter to First Lady Michelle Obama today about the need for Healthy Hands Cooking both from a wellness concern for our children, and from a financial concern for our nation's hurting families. I pray she reads my letter and embraces this vision.
_We currently have a request for 20 Healthy Hands Cooking Certified Instructors in the Columbia, SC area. If you know any at-home moms wanting to earn extra income teaching kids healthy cooking and nutrition skills, please have them browse our site for more information.
We made a delicious fruit salad with cut grapes, strawberries, bananas, blueberries, apples and oranges. The dressing was a mixture of key lime yogurt, lime juice and honey which gave the salad a fresh citrus flavor. The class loved it.
Key Lime Fruit Salad
1 cup non-fat, key lime flavored yogurt
2 Tbsp honey
1 tsp lime juice
1 cup fresh pineapple chunks (or mini pineapple packed in juice)
1 cup watermelon balls or chunks
1 cup green or red seedless grapes
1 small banana, sliced
(or any 4 cups of mixed, cut, fresh fruit)
My friend Heather from Brown Box Veggies told me about this little treat...
Take some fresh kale and remove the thick stem. Tear the remaining kale into bite size pieces. Place it in a plastic bag with 1 tsp of olive oil. Lay flat on a cookie sheet and sprinkle with Season All (or Sea Salt). Bake at 375 degrees for 10 to 15 minutes until crispy (but before they turn brown).
My son really liked them, my daughter not so much, our dog begged for more, and I loved both the taste and texture.
What a great way to get your veggies. Can also be packed as school snack.
Green Smoothies - We made some wonderful green smoothies in our Healthy Hands Cooking Class last week.
Ingredients included a tropical fruit mixture, peach yogurt, orange juice, fresh spinach and ice.
We made some delicious and healthy snack mix in last night's healthy cooking class.
Each participant chose their own ingredients.
This mix includes:
-Multigrain Cheerios (peanut butter flavor)
-Dried Apricots
-Slivered Almonds
-Dry Roasted Edamame
-Dried Cherries, Blueberries, and Cranberries
YUM!
I'm so excited about the upcoming Healthy Hands Cooking Course! The course is 4 weeks long on Tuesdays from 4 - 6 p.m.
Class 1: Healthy Snacks (Jan 10)
Class 2: Healthy Breakfasts (Jan 17)
Class 3: Lunch N' Munch (Jan 24)
Class 4: Healthy Substitutions (Jan 31)
_ Cream of Carrot Soup
This delicious soup was made from leftover steamed carrots from Christmas dinner.
Bring about 4 cups of chicken or vegetable broth to a low boil. Place carrots in pot and simmer in the broth for about 25 minutes until super soft. Transfer soup to a blender or use an immersion blender to blend carrots and broth to form a smooth liquid. Return soup to pot and add approximately 1 cup of skim milk, sea salt, ground pepper and dash of ginger. Heat through and serve with sprinkle of dried parsley flakes and toasted garlic bread.
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