Posts tagged ‘Stuffed’

May 16, 2011

Strawberry Stuffed French Toast

This is the 3rd post in my series of posts on healthy breakfasts over at In The Know Mom.

The more I do breakfast, the more I realise I absolutely LOOOVE breakfast! I think I could easily do a hundred posts on that subject and still, I wouldn’t run out of ideas or get fed up talking about it…

A couple of weeks ago, I fell on a picture which lead me to this recipe and thought OMG, I soooooo have to make a healthy version of that. Not that the original was entirely bad, but I still felt I needed to clean it up some.

To make this one, you cannot be in a hurry. This is a food of love kind of breakfast. It is one that is best prepared for a nice family breakfast on a week-end day when it’s cold and rainy outside and you need some sort of a picker upper. This last Sunday was EXACTLY that kind of day where I live. As well as Saturday! Oh, and Friday… We’ve been having such crappy weather lately, it’s not even funny. But that’s beside the point. I’m getting way off track here.

Back to French Toast. The ” normal” version that we are used to seeing is nothing but plain white bread, soaked in eggs, milk and sugar, often cooked in loads of butter then drenched in maple syrup. Sure, it tastes awfully good! But it’s not exactly what I would call good for you.

This version here not only tastes absolutely fantastic, it’s also incredibly good for you. The key is to start with good, wholesome bread (I chose to use a sprouted seeds and whole grain bread) and to not go overboard with the honey or maple syrup. Chances are, you won’t feel the need to. The toasts are already sweet and tasty enough as it is!

Seriously, that breakfast was so heavenly, I’m already dreamin’ of trying a raspberry version, and maybe even make a lovely raspberry sauce to go with it. *Sigh*

Makes me wish I could have breakfast at least twice a day! 

Stuffed French Toast
(makes 6 slices)

One good, wholesome loaf of bread


  • ½ cup 1% cottage cheese
  • 2 tbsp chia seeds
  • 40g vanilla protein powder
  • 125g fresh strawberries, cut in half
  • 1-2 large strawberries, diced (to be folded in)


  • 3 eggs
  • 1½ cups buttermilk
  • 1 tsp cinnamon
  • ½ tps vanilla
  • Pinch salt


  • 40g fresh coconut, grated
  • 60g sliced almonds
  • ¼ cup old fashion oats


  1. In a small food processor, combine the cottage cheese, vanilla protein powder, chia seeds and 120g of strawberries; Process until smooth. Fold the diced strawberries into that mixture. Set aside.
  2. Cut the bread into 6 thick slices (remove the ends first). Make an incision at one end of each piece of bread and create a pocket that goes about 3/4 of the way through. Using a pastry bag, (or a spoon if you don’t have one of those readily available) fill the pockets you’ve just created with the cottage cheese mixture. Refrigerate the stuffed slices while you prepare the batter and breading.
  3. For the egg batter, mix all the ingredients in a shallow baking dish and whisk until well incorporated. Set aside.
    In a sheetpan, mix all the ingredients for the breading and set aside.
  4.  Dip the bread slices in the egg batter making sure to let each side soak for about 45 seconds, and even longer if you can. (*see note) Next, dredge them into the breading mixture.
  5. Put a large non-stick pan on medium-high heat and drizzle with a tiny little bit of olive oil. When pan is hot enough add the stuffed bread slices and brown on each side for 2-3 minutes.
  6. Remove from skillet and serve immediately. Top with a fresh strawberry and a drizzle of honey or maple syrup.

*next time, I will try soaking the slices for an extended time, like 15-20 minutes per side. I would love for my bread to absorb more of that lovely batter, which will hopefully result in a super moist (almost “bread pudding-like”) French toast.  

April 28, 2011

Stuffed Zucchini Boats

I must admit that I am fairly new to the world of grains. Up until recently, I would only eat white rice and well… more white rice. Basmati, Jasmine, Arborio, shushi, or the very popular guy known as Uncle Ben’s. All of them white!

Then I’d throw the occasional barley in my soup… and I’d have bulgur maybe once a year!

I have to say that the more I discover grains, the more I like them. They have so much taste and texture to them, I am hooked: I want to try them all.

My latest discovery, wheat berries, ranks pretty high on my nomness scale. It’s just so chewy and flavourful, unreal! While it does take a long time to cook, it’s so low maintenance that you can easily make it ahead of time without really disrupting your schedule.

Basically all you need to do is soak it the night before, then cook it in the morning as you get ready to go to work. You don’t even need to attend to it, just let it simmer away while you work at your hair and make-up…  Just don’t forget to put it in the fridge before you leave! Mind you, it just smells soooo good as it cooks that there is very little chance of this happening!

(serves 3-4)

  • 1 cup wheat berries, soaked overnight
  • 2½ cups water
  • ¾ tsp salt
  • 4 large zucchinis
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 6-7 button mushrooms, coarsely chopped
  • 2 tbsp Japanese soy sauce (or tamari)
  • 1 tbsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp Sambal Oelek
  • 45g toasted hazelnuts, chopped
  • 45g low fat cheddar cheese


  1. Preheat oven to 375F.
  2. In a saucepan, bring water, salt and wheat berries to the boil. Lower the heat, cover and simmer for about an hour, until all water is absorbed and wheat berries are tender yet chewy.
  3. Meanwhile, cut the zucchinis in half and scoop out the flesh/seeds with a spoon. Do not discard the flesh; roughly chop it with a knife and set aside.
  4. Place the zucchini “boats” in a shallow baking dish and sprinkle with salt and pepper. Set aside.
  5. Coat a large skillet with cooking spray and cook the mushrooms over medium-high heat until they are nice and golden brown, about 5 minutes. Add onion and celery; season with salt and pepper to taste. Continue cooking until the onions become soft and translucent, about 2-3 minutes.
  6. Stir in zucchini flesh and cooked wheat berries Incorporate soy sauce, Dijon mustard, pepper and Sambal Oelek. Stir to combine. Add toasted walnuts, adjust seasoning and stuff zucchinis with this mixture.
  7. Sprinkle cheddar cheese over the stuffed zucchinis and cook in the oven for about 20 minutes, until the cheese starts to melt and takes a lovely gold color.
  8. Serve immediately.