Posted in recipes

Toastless French Toast Souffle

I have definitely seen the benefits of good nutrition on my toddler’s health. He has a super hardy immune system. I’m not that obsessed mom that doesn’t allow treats ever or makes her child eat all his veggies. I might have to be if he had a condition like Celiac or juvenile diabetes but we’re blessed to have a healthy, vibrant, and strong two and a half year old that likes most everything.

One super easy recipe that has made it possible to get out the door every hectic, weekday morning with a whole foods breakfast is the 5 Minute Toastless French Toast Souffle. I call it this because it has a taste and texture similar to baked French toast casserole without the bread. I originally discovered this concept from a Whole Life Challenge blog post but have made a modification or two.

The trick is mashing the four whole foods ingredients together thoroughly with a fork inside a coffee mug, incorporating the ingredients in the order listed below. Then you microwave the mug for 1 minute, stir it up and microwave it for another minute. Since every microwave is different, you may need to play around with the timing to get it to the right consistency (like scrambled eggs, you want them pretty well cooked through but not too dry). You can eat it right out of the mug or flip it into a container for the road.


1 ripe banana

1 Tbsp peanut butter or other nut butter

1 egg

A sprinkle of cinnamon (if desired)

If you give it a try, let me know how it goes!

Posted in recipes

Peanut chicken

When I was a kid, my favorite dinner, the one I would request for my birthday, was Peanut Chicken. It was a recipe my mom got from her best friend and it was pretty exotic fare in our home. I’ve never had a Thai inspired peanut sauce dish that beats it and this birthday, I made it with my mom so I could learn how. There are several steps but it is worth it for a nice occasion or as a Sunday prep for a week’s worth of lunches. Once the chicken is simmering, go ahead and pull the cilantro leaves off the stems (a good kid friendly kitchen task) and begin making the sauce. This recipe would serve 4-6 based on the appetites. PS, if you don’t like cilantro, don’t even try this — It’s all about the cilantro!

Peanut Chicken


2 lb chicken breast (preferable bone in but boneless works too)

1 whole green onion, chopped in half

1 quarter size slice of fresh ginger, crushed with the side of the knife

1 Tbsp. Dry sherry

1/2 tsp each salt and sugar

2 cups water

1/2-3/4 head of shredded iceberg lettuce or chopped salad mix

Peanut Sauce (see recipe below)

Place chicken in a 2 qt pan with the split onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove chicken to cool. Strain broth for soup if desired. Once chicken is cool enough to handle, discard skin and shred meat. Thinly slice the iceberg lettuce. Serve immediately or chilled, with shredded chicken over a bed of lettuce drizzled (or slathered, if you’re me) with peanut sauce. If you’re making ahead for lunches, store greens, chicken and sauce separately until you’re about to eat.

Peanut sauce ingredients:

A generous 1/3 cup of peanut butter (smooth or crunchy)

1/3 cup of salad oil of choice

1/4 cup soy sauce

1/4 cup sugar

4 tsp white vinegar

1 Tbsp sesame oil

1/2 tsp ground red pepper

1 bunch green onions, trimmed

1 bunch of cilantro, leaves removed from stems

Using a food processor, chop cilantro finely and put aside in a bowl. Then do the same with the green onions, keeping them separate. Put all other sauce ingredients in the food processor and run until well combined in a smooth sauce. Add half the cilantro and green onion in and taste. Add as much of the remaining cilantro and green onion as you like to taste. Blend until well combined.