Meatless Monday Breakfast Edition

Coconut French Toast

4-5 thick slices Panettone, Challah, or Brioche

4 eggs

About 12 oz. (or about 3/4 of a can) organic light coconut milk

1/2 cup sweetened shredded coconut plus a bit more to sprinkle on each slice

1/4 cup rum

1/4 cup agave or maple syrup

1 tsp. vanilla

2-3 grates fresh nutmeg OR about 1/8th tsp ground nutmeg

1/8 - 1/4 tsp. salt

4 tbs. Earth Balance or butter

Preheat oven to 350 degrees.

In a wide, shallow dish (make sure it is big enough for your bread slices to soak in), combine all of the ingredients except bread with a whisk until well blended. In a large saute pan, heat butter or Earth Balance over low heat. While the pan heats up, dip each piece of bread into egg mixture, soaking well on both sides. Thick bread like Panettone and Challah absorbs liquid fairly quickly, so you won't have to leave it in the batter too long. Repeat for as many slices as will fit in the pan you're using. Turn the heat under your pan up to medium and cook soaked bread slices about 2-3 minutes on both sides. Top each slice with a sprinkle of shredded coconut. Place the entire pan in the oven for another 4-5 to complete cooking. You can keep the french toast in the oven (lower the heat to about 250 degrees) until ready to serve.

You can top this french toast with maple syrup or powdered sugar, but I find that it's quite sweet on its own - especially if you use Panettone) so I like to serve it with fresh fruit or fruit spread (try Trader Joe's mango butter).

Healthy Hint: Use a whole grain, high fiber bread such as Ezekiel brand cinnamon raisin and substitutes 4 egg whites for the 4 whole eggs.

Low Fat Mango Smoothie with Coconut Milk and Yogurt

1.5 cups frozen mango pieces

1 cup organic light coconut milk

1/2 cup plain nonfat Greek yogurt

1/2 cup orange juice (fresh squeezed, if you have it)

2 tbs. agave or maple syrup

Combine all ingredients together in a blender until smooth. Adjust the sweetness to your liking.

Frittata with Soy Bacon, Asparagus, Potatoes, and Cheese

4 eggs

1/2 cup low fat milk

3 slices soy bacon, defrosted and chopped

3 spears asparagus, chopped

2 medium sized yukon gold potatoes, cut into chunks and pre-cooked

1 medium-large onion, sliced

3/4 cup shredded Asiago/Parmesan/Romano cheese 

1/4 cup shredded Cheddar or Swiss

2 cloves garlic, chopped

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, milk, salt and pepper. Set aside. In a medium-large skillet, heat olive oil over medium-high heat. Saute onions until just tender, about 3-4 minutes. Then add asparagus, garlic, and chopped soy bacon. Saute additional 2-3 minutes until vegetables are cooked through. Add pre-cooked potatoes and stir well to combine. Pour the egg mixture into the pan over the vegetables and top with shredded cheesed. Do not stir. Let cook for 1-2 minutes on the stove, then transfer pan to the oven and cook for additional 5-7 minutes until frittata is puffy and does not jiggle when you gently shake the pan.

Frittatas make an absolutely delicious breakfast or brunch dish, but you can serve them for dinner as well - just pair with a side salad.