Mmm...Vietnamese food. My lemongrass tofu is on the right, and my husband's something is on the left. |
Spinach, yogurt, and strawberry drink plus bare feet outdoors. Yessss. |
Happy outdoor doggy |
Happy indoor doggy (that is her tongue hanging out). Werk it. |
12 mile run* |
Afternoon walk + some essential Dairy Queen with a friend |
This ridiculous outfit for an 80's themed birthday party. This is how I actually dressed in the 80's. Only it's acceptable to wear a tulle skirt when you're 5. |
Whisk up those eggs |
I added about 10 drops of liquid stevia for some sweetness without added calories. You could also whisk in 2 teaspoons of sugar. You could also go buy this new OPI "liquid sand" polish. So cool. |
Get your order of operations ready. |
It gets a little messy... |
...but it's totally worth it baby. |
-1 loaf soft French bread, sliced into 1" slices
-6 eggs
-90% of 1 can of lite coconut milk
-1/2 teaspoon vanilla
-10 drops liquid stevia or 2 teaspoons white sugar
-3 cups shredded sweetened coconut
1. Preheat a griddle to 325 degrees.
2. Whisk your eggs until blended. Add vanilla, sweetener, and coconut milk. Pour into a shallow pan for dipping.
3. Add 1 cup coconut to a shallow bowl.
4. Dip one slice of bread into egg mixture. Coat both sides and let excess egg drip off. Dip each side of the wet bread into the coconut. Place on griddle until coconut is slightly golden brown. Flip and cook other side until done.
5. This made about 6 servings of 2 slices each. It is not a whip-it-up-in-a-moment type recipe as the coconut takes a bit longer. Set your griddle too high and the coconut will burn before the inside gets cooked through. However, if you like coconut, it's really tasty and unique. I ate it right from the griddle- no syrup needed.
*Let's be real. It was more of a walk-run. Like 20/80**
**Let's be real. More like 30/70.
Happy Monday!
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