Superbowl Sunday was more like Super Study Sunday at my house. Those of us milling around the apartment did concede to the festivities by naming NFL teams – we got up to about 10. In our defense, we are Canadian and track athletes – put it this way, NFL players probably wouldn’t be able to name 10 current international track athletes & their events.
Despite the minuscule amount of time I put into making my meals today I somehow came away with both meals being Instagram-worthy. I can only thank my current food obsessions: cinnamon swirl bread (Whole Foods) and Sweet Kale Salad (with 7 superfoods from Costco).
For brunch this morning I whipped up some french toast in under 5 minute and served it with another current favourite of mine, defrosted raspberries, vanilla greek yogurt (Oikos), & a drizzle of maple syrup.
Peanut Butter-y French Toast – Inspired by Mama Chan
My mom used to make french toast when I was really young. Her version of french toast was to simply dip slices of white bread into whisked eggs before pan frying till golden brown. The toast was served with granulated white sugar. As a child I loved french toast Sundays as it meant unlimited fun with the pretty white sugar. This version is fragrant with cinnamon and has a twist from the peanut butter added.
Cast of Characters:
- 1 egg, whisked
- 2 slices of cinnamon swirl bread (Whole Foods)
- 1 heaping spoonful of organic peanut butter
- generous pinch of cinnamon
- pat of butter
Melt butter in a non-stick pan. As the butter melts whisk together the egg, peanut butter, & cinnamon. Coat the bread slices with the batter (the peanut butter may need to be “spread” onto the bread). When butter is melted gently drop bread slices into the pan (if your pan is large enough you can fit both slices at once) and fry till golden brown on both sides (yes, a flip is needed).
Serve with yogurt, fruit, & maple syrup.
Dinner today was no less delicious. In a matter of minutes I was able to throw together a truly enjoyable salad (and I’m not a huge salad fan) with a ton of good-for-me ingredients.
Super Sunday Steak Salad
I have been struggling with my ferritin levels despite my iron supplements so every visit home to my parents involves steak lovingly prepared by Mama Chan. Mama Chan currently has a broken arm but was still insistent on the steak staple of a visit home. As I left last night to return to the city Mama Chan wrapped up half a ginormous leftover steak and handed it to me before telling me to be careful.
- 1.5-2 cups of Sweet Kale Salad (Costco, don’t forget to use the add-ins of dried cranberries & sunflower seeds & poppy seed dressing!)
- steak (cooked & warmed)
- 1 heaping tablespoon of roasted salted pumpkin seeds
- 1 heaping tablespoon of raisins
- 4-5 granted big baby carrots
- 2 mini mandarins (ie. Cuties or Halos)
**This Sweet Kale Salad is actually AMAZING. Earlier in the week I made a Grilled-Chicken-Portobello-Roasted-Broccoli-Apple version and it was so satisfying to eat it during a night class after a long day of class & workouts.