Yeah, I made myself a Valentine’s Day breakfast a week early. What of it?

There’s something amazing about waking up early on the weekends. I don’t think I’m a real college student. How many college kids say that?
I really hate sleeping in. During the week, I don’t bound out of bed at 6:00 to go to work, but it’s not a problem, either. On the weekends, however, I’ll gladly wake up at 6 or 7, and just leisurely go about starting my day. And I love doing something a little different for breakfast on the weekends!

So maybe this Almond Butter & Banana Stuffed French Toast isn’t that unique to most, I’ve never had stuffed French Toast before. And mind you, yesterday was my first grilled almond butter and banana experience.
And oh, this was delicious. I realize now that my food presentation needs work but hey – I do what I can. It’s sort of sad to think about myself making such a love-themed breakfast for myself, but again. Oh well. haha. At least my mom came back from her haircut in time to give me a funny look. She’s not a “breakfast person,” so unfortunately I can never treat her to breakfast…

But! Just because I am a relatively sad excuse for a college student, doesn’t mean you are – and maybe you want to treat your honey to a heart-healthy shmalentine’s day brekkie?
Because I think you should.
Of course you all know how to make French Toast. I won’t go into those details. But here’s just some added fun-stuff I did!

For the Stuffed French Toast
2 slices of this amazing Organic Spelt bread by the Vermont Bread Company [okay, okay. you can use any bread. But this is GOOD Spelt bread!]
1 T. All-Natural Almond Butter
1 Banana
2 Eggs [if you are an egg-beaters user...PLEASE use at least one real egg white! I like egg beaters and all - but when it comes to French Toast, it's just not the same!]
3 T. Almond Milk
1/8 t. Cinnamon
1/8 t. Nutmeg
Dash ground cloves
1 t. Vanilla
1/2 t. Wheat Germ
1/2 t. Chia Seeds

Spread 1 teaspoon almond butter on one side of each piece of bread (if you’re going to make a pretty heart shape, do that first of course) and arrange your banana slices on one side – I used half on the sandwich, half to garnish. Sandwich together and poke outsides a couple times with a fork.

Whisk together eggs, milk, spices, vanilla, and wheat germ. Place sandwich in mixture and begin preheating a non-stick, sprayed pan. Allow sandwich to soak a minute before flipping, poking both sides again with your fork.

Sprinkle Chia seeds over outside of bread and cook until golden on both sides.

For the Pumpkin “Sauce”
1/4 c. Plain Greek Yogurt
1/8 c. Pure Pumpkin Puree
1/8 t. cinnamon
1/8 t. nutmeg
2 t. Maple Syrup
1 t. Chia Seeds

Stir together and plate with French Toast, along with remaining banana and almond butter, and cute little apple heart! [p.s. apple = amazing dipped in this.]

Reference:

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This easy banana bread recipe makes a very moist banana bread.

You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.

This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!

It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.

Your friends will beg you for this recipe for banana bread.

Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In

Ingredients:
Four large ripe bananas or six small
2 cups of all purpose flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 cup of butter
1 1/2 cups of sugar
1/2 tsp of salt
2 eggs
1 tsp of vanilla
4 TBSP of sour cream

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Fat cap mushrooms
Salt & Pepper
Vine tomatoes

Sour Dough Bread (thick cut)
Drizzle Olive Oil

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I decided to make tapsilog!

My version of sinangag is pretty straightforward, but I like keeping the soy sauce really light and the garlic heavy, even adding garlic powder on top of fresh garlic cloves. Additionally, I like the flavor of shallots over onions, but onions work fine here too.

As for my tapa, I lived in a household where we didn’t cook tapa, so this recipe sort of came straight from my mind, in addition to any sort of eating experiences I’ve had with tapa. Sorry if it’s totally different from your own recipe, but I think that’s what keeps Filipino cuisine interesting.

Sorry I didn’t film the SPAM frying or the eggs, but I’m sure you guys can handle it without my istance!

Lastly, thanks a lot to Sarah for always trying my food and filming my show, AND to the Historian Himself, Mr. Brian Engh, for the sweet beats. It’s beautiful.

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