Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Saturday, June 5, 2010


We're going to talk this coming week about breakfast - why it's important, why schools should serve it - and most importantly, great ideas for healthy breakfasts for our own kids. Since, it's Saturday, we're kicking off breakfast week with this delicious and healthy french toast from Kathy Ligure. Here's her recipe:

Whole Grain French Toast with Strawberry-Maple Syrup


French Toast
1 Slice Whole Grain Bread
1 Egg
1/4 cup skim milk (or substitute soy, rice, almond etc. milk)
1/2 tsp cinnamon (more or less to taste)
1/4 tsp vanilla (more or less to taste)

Strawberry/Maple Syrup
1-2 strawberries (crushed with fork); mix with real maple syrup

In a small bowl beat egg with milk (or substitute); stir in vanilla and cinnamon. Place bread in bowl; turn once or twice to coat then let sit for about 5 minutes or until bread soaks up egg/milk mixture. Cook on low/medium heat (I use about a teaspoon of olive or canola oil to cook) about 3-5 minutes on each side or until toast is firm/egg is cooked. Top with strawberry/maple syrup and serve with fresh strawberries.

*This is an individual serving; the recipe can be doubled, tripled etc. as needed.

Please! Send in your favorite breakfasts with or without pictures. And yes - that's really a picture of Kathy's french toast.


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