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Vegan Coconut French Toast with Mango Puree

Posted on September 20, 2012 by kissmybroccoli

I can’t help it.

I blame Meghan and Lauren and their mouth-watering WIAW’s for this.

Oh and Kroger.

Because when I mentioned the other day that dicing mango could be oddly relaxing, what I didn’t acknowledge was the quantity of mango it takes for a good therapy session…

And the fact that I got THREE mangoes for only $1 last week!

Vegan Coconut French Toast with Mango Puree

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 7-8 minutes

Keywords: fry breakfast vegan vegetarian ground flax whole wheat bread coconut flour coconut

Ingredients (Serves 1)

For the Toast

1 Tablespoon ground flax
6 Tablespoons unsweetened almond milk (or coconut milk)
1 Tablespoon coconut flour
1/4 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/4 cup unsweetened shredded coconut

For the Puree

1/4 cup peeled, diced mango
2 tablespoons water
sweetener if desired

Instructions

For the Toast
1. Heat a non-stick skillet over medium heat and coat with cooking spray.
2. In a small bowl, combine ground flax and milk and allow to set for 2-3 minutes.
3. In a shallow dish, whisk together flax/milk with coconut flour, almond extract, and cinnamon.
4. Place shredded coconut in a separate shallow dish and set aside.
5. Coat one slice of bread at a time with your “egg” mixture and then lightly press into dish of shredded coconut.
6. Place bread slices in skillet and cook for 4-5 minutes per side or until golden brown.

For the Puree
Combine mango and water (and sweetener if using) in a small blender or food processor and blend until saucy.

Nutrition stats will vary depending on the type of bread that you use, but this is what the numbers looked like for me using this bread WITH the mango topping:

Yay for healthy fats and HELLO fiber! 😉

Just a note: If you pop the mango puree in the microwave for a few seconds just before drizzling over your toast, you may in fact want to smack your mama.

I will not be held responsible for groundings, retaliatory responses, or any type of family disownment that may ensue afterwards.

You’ve been warned.

And for those of you who AREN’T stuck on your own imaginary tropical foodie beach two days before the first day of fall, pumpkin puree mixed with a bit of maple syrup (basically pumpkin butter) would be GREAT with this too!

Of course, that may evoke some grandmama slapping…

Sorry Nana! 😉

Have you ever tried vegan French toast?
It really is amazing how that little flax “egg” can hold it’s own!

What’s your favorite tropical fruit?
I LOVE mango and pineapple, but I really want to try passionfruit…or lychees!

Posted in Breakfast, Vegan, Vegetarian | Tagged coconut, coconut flour, French toast, mangoes, maple syrup, recipe | 28 Comments

“Fall” into Deliciousness

Posted on September 18, 2012 by kissmybroccoli

Hello my lovelies!

I want to thank you SO much for all the sweet comments on yesterday’s figgy recipe AND the pictures…I’ve been doing my best to amp up my photography skills and it really means a lot when you guys take notice! 😀

So it’s already that special time of week…time for us foodies to pull out our most drool-worthy eats!

Yep, it’s time for What I Ate Wednesday!

Be sure to head on over to Peas & Crayons and thank Jenn for hosting another fun-filled foodie celebration and check to see what deliciousness has made it into everyone else’s week…who knows, you may find a little inspiration for your own meals!

When I woke up Monday, I knew EXACTLY what I wanted for breakfast…

I took my own suggestion and crumbled a warm Coconut Fig Muffin over a bowl of plain Greek yogurt, topped it with a fresh fig and a sprinkle of shredded coconut for good measure.

Warm muffin + cold yogurt = HEAVEN!

I also had my morning ACV cocktail…only after some experiments over the last few days, I’ve temporarily ditched the aminos (the brand I have just doesn’t mix well) and decided it’s best served warm!

1 scoop matcha green tea powder, 1 tablespoon apple cider vinegar, and 5 drops lemon stevia in 10 ounces hot water

I’m thinking this is going to keep me nice and warm this winter!

As for lunch, I’ve been eating the same thing for the last few days now and it has yet to get old…

Beef & Veggie Taco Salad!

Over the weekend, between baking ~~disasters~~ adventures, I actually had enough time to do a little meal prep so I made a big batch of my beef & veggie tacos but instead of wasting time with tortillas, I just crumbled up some of my Popchips stash and made one HUGE taco salad!

I’m sorry, but it deserves one more look…it was THAT good!

Is it sad that I’m already looking forward to lunch tomorrow just so I can have it again?

Snackage throughout the day:

Baby carrots and tomato basil string cheese (DELICIOUS combo I’m telling you), a perfectly crisp sweet/tart apple from my local farmer’s market, and a muffin from my last batch of “test muffins” before I added the figs.

It’s actually pretty tasty…
Who knows, this non-baker may just have another muffin recipe coming your way soon! 😀

Oh…and I can’t forget to mention THIS:

Any other Luna Fiber Bar lovers out there? Well I just want you to know that you
HAVE NOT LIVED until you’ve tried it nuked in the microwave for about 15 seconds!

Omg, soooooooo flippin’ good!

And it did just the trick to tide me over until I was able to get home and make my DELICIOUS breakfast…

Remember last week’s pumpkin omelette attempt?

Well, as of this morning, we have SUCCESS!

Warm, spicy and FULL of fall flavor, this is definitely one breakfast that I will be repeating!

Pumpkin Spice Omelette with Sweet Ricotta Filling

By: Heather @ Kiss My Broccoli

Prep Time: 3 minutes

Cook Time: 7-8 minutes

Keywords: fry breakfast gluten-free low-carb high protein eggs pumpkin fall

Ingredients (Serves 1)

1 whole egg
2 egg whites
1/4 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/8 teaspoon pralines and cream extract (optional)*
1/4 cup low fat ricotta (or cottage cheese) mixed with your preference of sweetener (I went with stevia)

*I purchase Capella flavor drops/extracts from netrition.com and I HIGHLY recommend them!

Instructions

1. Heat a non-stick skillet over medium heat and coat with cooking spray.
2. In a small bowl, combine all ingredients (except ricotta) and whisk well.
3. Pour contents into warm skillet.
4. Allow to set for about 30 seconds before slowly swirling your skillet around until the egg mixture coats the edges of the pan (this is what will help you later with flipping).
5. Cook for 5-6 minutes or until edges start to pull away from the skillet.
6. Spread ricotta onto one half of the omelette and then using your spatula, carefully flip the other side over to cover it.
7. Allow to cook for about 2 more minutes (just enough to warm the inside) and then slide from skillet onto plate.
8. Top as desired.

It looks like a lot of steps, but honestly it came together in NO time…omelette making can be tricky so pay attention to step #4! 😀

Nutrition facts for omelette and this ricotta filling only.

Which means…all the more room for MOUTH-WATERING toppings! 😀

Like some fresh figs and Justin’s maple almond butter!

Mmmmmm!

What’s the BEST thing you’ve eaten today?

What is your favorite treat that’s made EVEN better by warming it up?
Oh my gosh, I can’t help but think of the Pop-Tart filled days of my youth! Lol

Posted in Breakfast, Entree, What I Ate Wednesday | Tagged apples, baking, coconut, eggs, figs, Greek yogurt, Luna bars, Mexican, pumpkin, recipe, salad | 62 Comments

Gettin Figgy Wit It!

Posted on September 17, 2012 by kissmybroccoli

I wonder if I’m the only one who has been DYING to use that as a post title since fig season started?

Na na na na na na-na, na na na na na-naaaaaaa!

Have you ever thrown some random ingredients together and then ended up with something so surprisingly delicious that you had no choice but to pat yourself on the back for your stroke of culinary genius?

Well, this was NOT one of those times…

At least not the first time…

Or the second time…

But hey, you know what they say! 😉

Since I decided to give fresh figs another shot after over a year of just thinking they were “meh”, I think I have finally developed an appreciation for them.

So obviously, I couldn’t pass up the chance to share in the figgy love with some of my favorite bloggers for Heather’s Meatless Monday linkup this week!

One thing I’ve learned about fresh figs (in stark contrast to their candy-like dried brothers) is that they are best when paired with something that has a sharp flavor…certain spices enhance their natural sweetness, and in turn the figs will mellow out any tartness or spice.

With that in mind, I came up with these Coconut Fig Muffins!

They are subtly sweet, with hints of cinnamon and ginger, filled with warm bits of fresh fig and chewy coconut…

You know, because EVERYTHING is better with coconut! 😉

Fig Coconut Muffins

By: Heather @ Kiss My Broccoli

Prep Time: 10-15 minutes

Cook Time: 24-28 minutes

Ingredients (4 Muffins)

1/2 cup whole wheat pastry flour
1/2 teaspoon sodium-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon ground flax + 3 tablespoons water (or 1 egg, whisked)
1/4 cup mashed banana
1/3 cup almond milk
2 tablespoon coconut oil
20-25 drops liquid vanilla stevia (or other preferred sweetener)
1/4 cup unsweetened shredded coconut
1/2 cup chopped fresh figs (3 small ones) + 1 small fig, sliced for topping.

Instructions

1. Preheat oven to 350F and prepare a regular-sized muffin pan by spraying it with non-stick spray or use cupcake liners for easy clean up!
2. Prepare flax egg (if using) by mixing flax and water, allow at least 5 minutes to set.
3. In a medium-sized bowl, combine flour, baking powder, and spices.
4. In a separate bowl, combine mashed banana, coconut oil, almond milk, flax (or regular) egg, and stevia.
5. Add wet ingredients to dry ingredients and stir just until flour is incorporated.
6. Fold in coconut and figs.
7. Spoon batter into prepared muffin tin, filling the cups to the top.
8. Bake for 24-28 minutes or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool on a wire rack for at least 10 minutes before serving.
10. Store in an airtight container in the refrigerator for 3-4 days.

Nutrition facts per muffin:

Pair one of these with a bowl of cool Greek yogurt, and you’ve got yourself a perfectly balanced AND delicious breakfast!

And just because I hope that my baking ~~nightmare~~ adventure might help others learn from my mistakes…a few things I learned:

1. Don’t fear the fat! Unless you’re curious about how to formulate your own foodie version of superglue…cupcake liner wins EVERY time!
2. Too much baking powder makes really salty muffins.
3. Don’t forget to add the sweetener…oops?

Now go make these and enjoy some perfectly sweetened, not over-salted, figgy muffins that you can actually get OUT of the liner!

PS, for a gluten-free version from a lady who actually KNOWS her way around muffin or two, check out Lindsay’s Fig Coconut Muffins…great minds think alike? 😀

Any exciting things happen this weekend?
Besides a meet up with a good friend at the local walking trail, I spent most of my time ~~cursing in my kitchen~~ baking these delicious treats…so please, allow me to live vicariously!