Set your sights on this. BB_FrenchToast_FeaturedThere is nothing like the power of community.  Health, wellness and nutrition is overwhelming to begin with – then throw in the sheer amount of choices and somedays it just feels better have someone else make your food….and your choices.  Today it’s the best of both worlds. We kick off Get Balanced: no more tired and wired tomorrow and like all our programs, the discussion board opens up the weekend before where participants pop in to introduce themselves, ask questions and share recipes they are already cracking away at.  We provide each program participant a BEAUTIFUL (yep, we are biased) recipe packet to help guide crew along – but with that said, there are endless recipes that fit our ‘cleaning eating’ bill of approval.  One of our Get Balanced gals, Kristin, chimed in this morning to share her Sunday morning breakfast.  It’s from PaleOMG. BB_FrenchToast1Basically that name is synonymous with YUM.  We dig her stuff and so I immediately breezed through the ingredients. “I have everything except coconut milk (which is rare) and a bread pan (because we moved and I have NO clue where that ended up!)”.  So I’m off, and a couple hours later, breakfast (and now lunch) is served, pictures taken and blog written so you too can make your banana bread french toast. BB_Frenchtoast---long

Serves: 2-4
Ingredients- for the banana bread
  • 3 medium bananas – ripe
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt


For the french toast
  • 2 eggs
  • ⅓ cup canned coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1-2 tablespoons coconut oil
  1. Preheat oven to 375 degrees F.
  2. Pop the cashews in the food processor.  Let it go for about a minute until you have that nice ‘meal’ consistency.
  3. Then add almond oil while the food processor runs to work towards cashew butter.
  4. Next up, add the bananas.  Continue with the food processor for about 1 minute.
  5. In large bowl, whisk your eggs.
  6. Add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  7. Grease a bread pan with some coconut oil.
  8. Pour batter into your greased loaf pan. Place in the oven and bake for 25-30 minutes, or until the bread is cooked through with a bit of a ‘crisp’ to the top.
  9. Let bread cool for about 10 minutes.
  10. When banana bread has cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  11. Heat up a skillet or griddle and add your coconut oil to it.
  12. Cut your bread into ½-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  13. Top french toast off with sliced bananas, Grade B maple syrup or honey, and a touch of cinnamon.

BB_Frenchtoast---long2Go on, enjoy.  And make sure to thank Juli. Oh, and my assistant, Biscuit seen here. BB_FrenchToast_BISCUIT