Good evening foodies,
Happy Easter weekend! I hope you all had a fantastic weekend with family and friends. I just came home from my boyfriend’s families house and per usual I am STUFFED with food. My drive home consuming chocolate mini eggs wasn’t all that helpful but I had to stay awake on my post-food fatigue for the long trip!
I am happily sipping on a cup of camomile trying to let it all digest as I’m writing this. This post is MUCH less extravagant than the others because in all honestly – I cannot even think about food right now. I am that full. I am a small girl with big, BIG eyes for food.
Anyways, I don’t know if you guys are familiar with the eggs in a nest concept – when you poke a hole in a piece of bread and fry it on a pan with the egg cooking inside the hole. So simple, so awesome. I made it for the first time yesterday morning and I can’t believe I never did that before given the commonality of it. It was like a sweet, gooey french toast. Can’t go wrong there!
Top it with some cinnamon, and you’re good to go, simple!
This bread I’m using is whole grain sour dough bread which is began but of course not gluten-free, but this recipe can easily accommodate gluten-free bread.
On to the more exciting aspect of this breakfast – the smoothie!
Can you guess what is in this?
It is so delicious and healthier than most chocolate smoothies
- 1 tbsp cocoa
- 1 banana
- 1/2 tsp vanilla extract
- 3 pitted dates
- 1 cup of almond milk
- ice cubes
- 1 tbsp flaxseed
- 1 tbsp protein (if using)
- 1/2 cup of yogurt (if not vegan)
This has been my favourite all-natural pick-me-up. Blend, and enjoy!
Sweet dreams, blog ya tomorrow!
peace in ❤