For my wife and I, Sunday mornings are often a departure from the norm. Every Monday through Saturday we are up early, making the same breakfast, doing the same things, you know, in our routine. Sundays however, allow for more time and creativity, and this is where meal experiments can really shine (or fail, but at least it was worth a try).
This past Sunday Anna and I were not in the mood for eggs, so we popped open our copy of the Gourmet Nutrition Cookbook, and perused the breakfast options, looking for something interesting. Lo and behold, we stumbled across a delicious french toast and parfait recipe that looked absolutely awesome.
Since we didn’t have every single ingredient, and you know I am going to modify it anyways, we made that recipe BSP style. It called for some whole grain bread to be cut into 1-inch squares, so we used some sprouted grain Ezekiel bread. We mixed that with some omega-3 eggs, and added cinnamon, nutmeg, and cloves. Top it off with a little maple syrup, and it was awesome.
The parfait portion called for cottage cheese, yogurt, and strawberries among other things, and we didn’t have any of it. So instead we subbed in plain Greek yogurt for the cottage cheese and regular yogurt (and added a packet of Truvia for a little more sweetness), used blackberries for the strawberries, and it to was incredible.
The point of this post is to show that eating healthy does not have to be boring or monotonous. Too often people get stuck into healthy eating ruts, including me, where they eat the same meals over and over and over again. Variety is the spice of life, people. Continuity certainly has its place, but there is something to be said for stepping outside your comfort zone and trying a new recipe and just seeing what happens.
In the end it was a phenomenal breakfast, not only did it taste great, it looked the part too.
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