French toast is an easy way to help boost your little one’s protein and whole grain intake. Instead of the traditional recipe, substitute white or French bread for 100% whole grain bread. You can also sprinkle fresh fruit such as sliced bananas or fresh berries on top for an added health boost.
2 slices 100% whole grain bread
1 large egg
½ tsp vanilla
1 tsp cinnamon
1/8 cup milk
In a large bowl, whisk egg and add in milk, vanilla, and cinnamon. Stir to blend evenly. Dip each slice of bread into the egg mixture until evenly coated on both sides. Place bread in a skillet or pan over medium heat. Allow bread to toast and egg to cook through, then flip and cook evenly on the other side. Serve warm with fresh fruit, whipped cream, or a dash of agave or honey.
When it comes to getting my child (and husband) to eat their greens, it can be a bit of a challenge. My husband will eat them, but prefers not to mostly do to how they look visually. For Joey, he loves them in pureed forms, but the texture of cooked greens seems to bother him. Luckily, however, they both love cornbread. So what better way to bump up their spinach intake than by rolling the superfood into a cornbread recipe.
I have found a large amount of vegetable-cornbread recipes ideas, some healthier than others. Using a mix of both, I decided to try this recipe and see how it came out.
Here is the recipe by popular demand! These little cookies have been getting a lot of attention over on Vine (some of it do to how “interesting” the batter looks before cooking, but don’t worry they taste amazing!). These delicious cookies pack in real fruit, little added sugar, and a good source of whole grain and protein for less than 40 calories per cookie! You have to try them!
1 cup oat bran
1 cup fresh or frozen raspberries
1 large egg
¾ cup plain low fat Greek yogurt
1/3 cup sugar
1 tsp baking powder
½ tsp vanilla extract
½ tsp salt
Preheat oven to 400 F. In a medium bowl mix whisk egg and add in yogurt. Mix together dry ingredients and add into egg/yogurt mixture to create a batter. Add raspberries into a food processor, and blend until pureed. Mix raspberries into batter until evenly distributed. Place 1 Tablespoon mounds of batter onto a lightly greased baking sheet and bake for 15-18 minutes, or until edges are lightly brown in color. Serve warm or cool (keep leftovers refrigerated).
Note: I pureed the raspberries and added into the batter so they were evenly incorporated into the cookies (otherwise my son picks them out!). You can also drop the berries into the batter for a “prettier” cookie as well.