Are you looking for a delicious and indulgent breakfast that’s both satisfying and nutritious? Look no further than our Peanut Butter Banana Baked French Toast with PB Yogurt Sauce! This mouthwatering recipe combines the classic flavors of peanut butter and banana with a wholesome twist that will leave your taste buds dancing and your body fueled for the day ahead.

Ingredients

• 8 slices of whole wheat bread
• 2 ripe bananas, sliced
• 1/4 cup creamy peanut butter
• 4 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

• 1/2 cup Greek yogurt
• 2 tbsp creamy peanut butter
• 2 tbsp honey (or maple syrup)
• 1/2 tsp vanilla extract

Instructions

Preparing the French Toast:

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

Spread peanut butter evenly on 4 slices of bread. Top with banana slices and then place the remaining slices of bread on top to make sandwiches.

Cut each sandwich into halves or quarters, creating bite-sized pieces.

Preparing the Egg Mixture:

In a medium-sized bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.

Assembling the French Toast:

Dip each sandwich piece into the egg mixture, ensuring both sides are coated.

Place the dipped pieces in the greased baking dish.

Baking:

Bake in the preheated oven for about 25-30 minutes or until the French toast is golden brown and puffed up.

Preparing the PB Yogurt Sauce:

While the French toast is baking, prepare the PB Yogurt Sauce. In a small bowl, whisk together Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract until smooth.

Serving:

Once the French toast is done, remove it from the oven and let it cool slightly for a few minutes.

Drizzle the PB Yogurt Sauce over the warm French toast bites.

Serve immediately, garnished with extra banana slices, a sprinkle of cinnamon, and a drizzle of honey if desired.

Estimated Nutrition

Calories: 360 kcal 

Protein: 13-15g

Carbohydrates: 45-50g

Dietary Fiber: 6-8g

Sugars: 18-22g 

Fat: 15 g

Saturated Fat: 3-5g

Cholesterol: 150 mg 

I have some exciting news… involving two of my very favorite foods: peanut butter and yogurt!

I – along with 5 other food bloggers – have been asked to develop a new healthy breakfast recipe using peanut butter from Peanut Butter & Co. and yogurt from Stonyfield.

I would greatly appreciate your vote, which you can submit anytime from Friday, January 13, 2012 (today) through February 13, 2o12 at www.healthyfoodforliving.com

The winner will receive $1,000… but there’s also something in it for you. If you vote, you will be entered into a sweepstakes; 5 random voters will receive a prize pack of products – from both Peanut Butter & Co. and Stonyfield – worth $100! In addition, the first 20,000 people who submit their vote will receive $1.00-off coupons from both companies.

So what are you waiting for? www.healthyfoodforliving.com

Click over to  and vote for my Peanut Butter Banana Baked French Toast with PB Yogurt Sauce.

Please and thank you!! healthy food for living

another exciting edition of “Monday Musings + Blog Bites.” In this seventh installment of our series, we take you on a delightful culinary journey, exploring tantalizing recipes that are sure to tickle your taste buds and inspire your inner chef.

Before we dive into the mouthwatering recipes, let’s take a moment to appreciate the inspiration behind this series. “Monday Musings + Blog Bites” was born out of a desire to infuse creativity and inspiration into the start of your week. We believe that cooking and sharing meals can be a form of self-expression, a way to connect with others, and a source of joy. Each week, we curate a collection of recipes from talented food bloggers and home chefs to bring you a taste of the diverse and delicious world of cuisine.

Ingredients

• 2 cans of coconut milk
• 2 cups of vegetable broth
• 1 stalk of lemongrass, sliced
• 3-4 slices of galangal or ginger
• 2-3 red chili peppers, thinly sliced
• 2 cloves of garlic, minced
• 1 small onion, finely chopped

Instructions

In a large pot:

heat one can of coconut milk over medium heat until it begins to simmer.

Add the minced garlic, chopped onion, sliced lemongrass, galangal or ginger, and red chili peppers to the pot. Sauté for 3-5 minutes until fragrant.

Pour in the vegetable broth and the remaining can of coconut milk. Stir well.

Add the soy sauce and brown sugar:

then let the soup simmer for about 10 minutes to allow the flavors to meld.

Gently stir in the sliced mushrooms and cherry tomatoes. Let them cook for an additional 5 minutes or until the mushrooms are tender.

Add the baby spinach:

or kale leaves and lime juice to the soup. Stir until the greens wilt and the soup is heated through.

Taste the soup and adjust the salt and sweetness to your liking. Remove the lemongrass stalk and galangal/ginger slices.

We hope you find this Spicy Thai Coconut Soup as captivating and flavorful as we do. Remember, cooking is an art, and every dish you prepare is a canvas for your creativity. Whether it’s a cozy Monday evening with loved ones or a solo culinary adventure, this soup is sure to delight your senses and elevate your mood.

Estimated Nutrition Per Serving

1. My dad sent me the link to a very interesting article about the origins of Trader Joe’s. It’s a bit lengthy, but definitely worth a read! A few interesting tidbits:

2. I just finished the Hunger Games series by Suzanne Collins. Although I was a little disappointed by the third book, I thoroughly enjoyed the first two, and will definitely be joining the crowds of teenagers who flock to the theaters to see the first movie this spring.

3. I made Flour’s Famous Banana Bread from the cookbook Flour by Joanne Chang on Saturday, and it was – as expected – delicious!

I used whole wheat pastry flour in place of all-purpose, swapped half of the canola oil with unsweetened applesauce, and cut the sugar (evaporated cane juice) down to 3/4 cup (I might even cut a bit more sugar out next time).

4. It was my intention to save up a few more recipes for a full seventh installment of Blog Bites, but I just had to share both of these fantastic recipes with you!

First up: Angela’s 5 Ingredient No-Bake Vegan Date Squares from Oh She Glows.

These bars are seriously delectable.

Almonds. Oats. Salt. Medjool Dates. Coconut Oil.

That’s it.

The only 5 ingredients you need to make a dense, sticky, sweet, tasty date bar.

I’ve been attempting to cut way down on my sugar consumption, and this date-sweetened dessert has been a big help in staying the course.

Sure – dates are high in natural sugars… but I’m cool with that.

I wonder if all-fruit jam would work in place of the pureed date paste for another version?

I’ll get back to you on that, as I definitely plan on finding out!

Next up is Jenna’s Southwestern Sweet Potato Breakfast Skillet from Eat, Live, Run.

A tasty, healthy, and easy meal made in one skillet?

I’m in.

I – for one – absolutely love the combination of sweet potatoes and black beans. Add in some thawed roasted corn, Mexican spices & grated cheese, and top with runny eggs?

Yes, please!

5. I would greatly appreciate your vote for my Peanut Butter Banana Baked French Toast with PB Yogurt Sauce in the Nutty About Yogurt recipe contest/sweepstakes!

As the leaves start to change and the air gets a little crisper, there’s no better way to welcome the fall season than with a cozy breakfast that captures the essence of autumn. These “Pumpkin Spice Latte Pancakes for One” are a perfect morning treat that combines the warmth of a pumpkin spice latte with the comfort of pancakes, all in a single serving. Let’s dive into this delightful recipe that will fill your kitchen with the aroma of fall.

Ingredients

• 1/3 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1/4 cup pumpkin puree

Instructions

Preheat Your Griddle or Pan:

Heat a non-stick skillet or griddle over medium heat while you prepare the pancake batter.

Mix Dry Ingredients:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, cooled brewed coffee, milk, vanilla extract, egg, and melted butter until well combined.

Blend the Batter:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

Grease your skillet or griddle with a little butter or oil. Pour 1/4 cup of the batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface (usually 2-3 minutes), then flip and cook for an additional 1-2 minutes until both sides are golden brown.

This recipe makes a perfect single serving, but feel free to double or triple the ingredients if you’re serving a crowd or want leftovers. Pair your pancakes with a hot cup of coffee or a steamed latte for the ultimate autumn breakfast experience.

Estimated Nutrition per Serving

Calories: 280

Total Fat: 9g

Saturated Fat: 5g

Trans Fat: 9g

Cholesterol: 103mg

Sodium: 622mg

Total Carbohydrates: 43g

Dietary Fiber: 2g

Sugars: 10g

Protein: 7g

Vitamin D: 16%

Calcium: 12%

Iron: 16%

Potassium: 249mg

There are some flavor combinations that just work.

You know the classics: peanut butter & chocolate, pb & j, tomatoes & basil, etc.; and then there are those that are somewhat new but are sure to become classics: strawberries & balsamic vinegar, caramel & sea salt, pumpkin spice & coffee!

For those of you who made (and hopefully liked!) my Pumpkin Spice Latte Streusel Muffins, these pancakes are an absolute must.

I can’t believe this is the first pumpkin pancake recipe I’ve posted, given my obvious adoration of the orange squash. True, the foodie blogosphere is already overrun with recipes for pumpkin pancakes, but I just couldn’t help coming up with (and sharing with you) my own version… for one!

I thought I’d put a twist on the classic Autumn breakfast by adding espresso powder and brewed coffee right into the pumpkin pancake batter in an attempt to replicate the flavor of Starbucks’ popular beverage.

Just like the streusel muffins I made, the flavor of these pancakes dances back and forth between pumpkin pie spice and coffee – but neither flavor overpowers the other.

{*You’ll notice in the ingredient list that I used buttermilk powder rather than regular buttermilk; I did not do this to frustrate you! My standard pancakes-for-one recipe calls for 1/2 cup of buttermilk, but I knew I wanted to use brewed coffee as part of the liquid for these particular ‘cakes. I suppose you could use 1/4 cup coffee and 1/4 cup buttermilk, but then you would be sacrificing some of that tangy buttermilk flavor that I so love in pancakes.

The way buttermilk powder works is as follows: to replace 1/2 cup of buttermilk in a recipe, add 2 Tbsp buttermilk powder to the dry ingredients, and 1/2 cup water to the wet ingredients. Therefore, in this recipe, I still used the amount of buttermilk powder to equal 1/2 cup of buttermilk, but I was also able to use coffee in the liquid ingredients.}

Was that long-winded explanation just a garbled tangle of words?

Probably.

Who wants to dwell on the technicalities of the recipe when you could just pop over to a grocery store and pick up the necessary ingredients?! In fact, buttermilk powder is a pretty great ingredient to have on hand, as buttermilk in a carton tends to sit in refrigerators until it spoils.

That is, unless you make buttermilk pancakes as frequently as I do ;).

And why the heck not when they’re this easy to make and delicious to eat?!

So put down that stale bagel or push aside that bowl of soggy cereal and make yourself a breakfast worthy of this fantastic time of year!