Streusel French Toast Casserole

Streusel French Toast Casserole:
1/2 loaf (6-7 slices) of Bread of your choice!! (I used a Sprouted Whole Grain with Protein. Gluten Free works just as great, too!)
4 eggs (I used 6 egg whites, and 1 egg this time) *Vegan option: 4 bananas, mashed 
1 cup Almond Milk
1/2 cup Raw Honey
1 tablespoon Vanilla
1 teaspoon Cinnamon

Streusel: 1/2 cup Whole Grain Flour (GF flours work well here, too!)
1/2 cup Coconut Sugar
1 teaspoons Cinnamon
1/4 teaspoon Salt
8 tablespoons Coconut Oil, Non-Hydrogenated and in it's virgin state.

Grease an 8x8 baking dish. Tear the slices of bread into small pieces (inch or so) and place in the baking dish. You may need less or more bread than it calls for, do what is best for you! The dish should be about 3/4 full.

In a medium bowl, mix Eggs, Almond Milk, Honey, Vanilla and Cinnamon. Pour this mixture, evenly, over the bread in the baking dish. In a small bowl, mix Flour, Sucanat, Cinnamon, Salt and Coconut Oil with a fork or your hands, just until a crumble forms. Sprinkle this mixture over the top of the Bread/Milk mixture. *NOTE: You can stop here, wrap in tight wrap and place in fridge for an hour, couple hours or even overnight. Kind of like a marinade. OR, you can go ahead and throw it in the oven!

If you did the latter, bake at 350F for about 1 hour, until the casserole looks a nice golden brown. Serve immediately.

Feel free to add your own toppings, such as agave, syrup, butter, etc. However, this casserole is made to be a little sweeter so you may not even need it! We didn't!


Enjoy!

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Salmon Dinner

Baked Sriracha Salmon:
(adapted from  Self.com)
2 Salmon Filets
1 tablespoon Raw Honey
1 1/2 teaspoons Sriracha
Juice of a Lemon
Salt
Pepper
Cilantro for garnish

Preheat oven to 425F. Line a baking dish with parchment paper and place the Salmon filets in the baking dish. In a small bowl, mix Raw Honey, Sriracha, Lemon, Salt and Pepper. Brush filets with sauce. Place in oven for 15-17 minutes. Garnish with Cilantro before serving.


Garlic Brussel Sprouts with Leeks and Mushrooms: 
(adapted from  A Little Red House)
2-3 cups shredded Brussel Sprouts
1 cup chopped Mushrooms
1 cup shredded Leeks
3 cloves garlic, minced
3 tablespoons Olive Oil
Salt and Pepper

In a saute pan, heat Olive Oil and Garlic until a nice aroma begins to flourish. Place Brussels, Leeks and Mushrooms in the pan and brown on a medium-high temperature. Continually stir to allow for all angles of the veggies to saute nicely. Cook until veggies brown and get tender. Serve with a slice of Avocado.

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Cinnamon Blueberry Chocolate Chip Cookies (Vegan)

Cinnamon Blueberry-Chocolate Chip Cookies

2 1/4 cup Gluten Free Flour MIx

1 cup organic Dark Brown Sugar

1/2 cup Vegan Raw Sugar

1 teaspoon Salt

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 cup Non-hydrogenated Coconut Oil, in it's virgin state

1 tablespoon Vanilla extract

1 large Banana (or 2 eggs)

16oz Dark Chocolate or cacao (must be vegan if looking for a vegan result)

1 1/2 cup frozen blueberries, slightly defrosted

In a large bowl, mix coconut oil and sugars together until soft. Add banana (or eggs) and vanilla; beat until light and fluffy. Then add the flour, salt, baking soda and mix; fold in dark chocolate, followed by the blueberries. Be sure to fold lightly, for the blueberries may mash up and turn the cookie a blue-ish color, as several of mine looked. Scoop tablespoon size balls of dough onto a Silpat-lined baking sheet. Bake at 375F for 10 minutes.

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