Maple Banana Nut Butter Toast

Easy as pie! Or toast, as the case may be.

You can read the post about it here.

Ingredients:

-one slice whole-grain bread, toasted

-half a banana

-1 tbsp maple spread/butter or real maple syrup

-1 tbsp nut butter (almond, peanut, sunflower seed, etc…)

Spread your maple butter on the warm toast and let melt a little. Slice your banana half into three lengths vertically and lay on top of toast. Drizzle with your nut butter of choice. If you’re using maple syrup instead, spread your nut butter on the toast first, then top with banana and drizzle the syrup. YUM!

Cinnabon (at home!)

A number of years ago–like four–I pulled one of those ‘Almost Famous’ copycat recipes out of Food Network magazine and have literally been holding on to it for years. FOR FOUR YEARS. (How, in those four years, I haven’t managed to make it I don’t know, but that’s another blog post in itself.)

They were for Cinnabon’s Cinnamon Rolls.

In an effort to show Andrew my undying devotion and love, I’ve started throwing caution to the wind and NOT making something healthy for breakfast on Saturday mornings…if I make breakfast at all on Saturday mornings. I figured that since I dictate 98% of what we eat around here (most of which are things he may not prefer, like beans or homemade salmon burgers), I could lighten up a bit on weekend breakfasts. That, and he made it clear he didn’t want ‘experimentation’ recipes on Saturday mornings…

ANYWAY.

I recently whipped out the very worn magazine page and–despite having to stay up until 1 a.m. that night to prep them–I was able to present Andrew with these around 9 a.m. Saturday morning.

They were, in a word, delicious.

Of course they were. They were loaded with butter and sugar and eggs. In order to make them a bit more calorically manageable, I made 12 smaller rolls instead of the 6 large rolls the recipe called for. I baked 6 that morning and wrapped the other 6 in plastic for another time. I mean, who is really going to eat just one ooey-gooey cinnamon roll, straight from the oven?? Might as well make them smaller rather than larger, I say.

Overall, I can’t say these were exactly like Cinnabon’s treats, mostly because it’s been so long since I’ve had one I don’t even remember what they taste like! I seem to recall Cinnabon’s rolls having a cream cheese frosting, while the one in the recipe was a traditional butter/sugar/cream mixture.

Can’t wait to enjoy the second half of the batch sometime soon!

dessert for breakfast

Remember that too-healthy apple crisp leftover from St. Patrick’s Day?

Well, the next morning it became BREAKFAST!

To about 1 C of the leftover crisp, I added:

1/2 C plain Greek yogurt

1/4 C Vanilla Soy Milk

1/2 scoop protein powder

1 T chia seeds

So good! Came to about 270 calories and 27 g protein with only 20 g sugar. Not too bad, I’d say 🙂 Makes me want to do it again! (Disclaimer: I have TWO individual, unbaked ramekins of the crisp still in the fridge…insert greedy laugh here.)

And since Andrew said he didn’t like the apple crisp (huff!), they are ALL MINE.

*This morning’s iteration:

Apple crisp topped with plain Greek yogurt mixed with a splash of vanilla soy milk.

Oh, the joy.