FRENCH TOAST WITH VANILLA STRAWBERRIES

Who says that all French toast has to be fatty and butchered with copious amounts of ice-cream, maple syrup and chocolate? French toast can be healthy, as my mother taught me growing up. She used to make French toast for me on occasion, whenever I requested it in the morning (such a spoilt little girl I know!). I believe she had learnt how to make said dish from my Babushka (Nanna), who used to own a little restaurant in Melbourne’s Chapel Street. Babushka’s and dedushka’s (grandfather) restaurant served beautiful Russian food and filling breakfasts; such as french toast and eggs. I have adjusted the recipe somewhat to omit milk and the extra sugar, however you can add milk in the place of water. Adding cinnamon is a must, use this spice instead of adding any sugar.

INGREDIENTS

• 6 strawberries, cut into halves
• 1 teaspoon vanilla essence
• 1 teaspoon lemon juice
• 2 pieces of multigrain, wholemeal or gluten-free bread 
• 1 egg, beaten well 
• 1/2 teaspoon ground cinnamon
• coconut oil

COOKING 

1. Place cut strawberries, vanilla essence and lemon juice in a small bowl. Toss well to combine and leave for 30 minutes. 

2. Meanwhile, combine the beaten egg and cinnamon. Soak bread pieces in the egg mixture. Heat a medium frying pan over medium heat and add 1 tablespoon oil. When oil has melted add bread and cook for 3-4 minutes on each side or until egg is cooked and bread is golden in colour. Remove from heat and top with vanilla berries. 

Serves / 1 

Total Preparation time / 38 minutes (including 30 minutes to marinade the berries)

Total Cooking time / 10 minutes maximum

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WARM STEAK SALAD SANDWICH

I’m not usually one to buy my own salad dressings or sauces preferring to make them on my own. However, when I was browsing a local Organic store and found the Ozganics brand of dressings and sauces, I made an exception. It is incredibly difficult to hunt down a low-fat, healthy and tasty dressing/sauce that is gluten free and dairy-free- in fact its almost impossible. Ozganics makes simmer sauces, pasta sauces, salad dressings, marinades and table sauces- all containing not a trace of gluten or dairy. They have a super cute website http://www.ozganics.com.au/ as well. Definitely a brand for anyone with food allergies and/or lacking time to make healthy condiments. This steak salad sandwich idea came about whilst I was browsing the latest issue of Super Food Ideas (June 2012 issue) and me and my boyfriend were hungover last Sunday night. Awesome simple dinner idea.

INGREDIENTS

• 300g lean eye fillet steak, cut into small even strips
• 1 teaspoon grape seed oil
• 2 large tomatoes, washed and cut into wedges
• 1/2 a continental cucumber, cut into slices
• 1 x 400g tin of beetroot slices, drained 
• a generous handful of baby spinach leaves, washed and drained
• 1/2 an avocado, cut into small pieces
• 2 slices of gluten-free bread multigrain bread, toasted and torn into bite sized pieces
• a drizzle of 'Ozganics Egg, Gluten & Dairy Free Creamy Garlic Dressing 

COOKING 

1. Heat a small to medium frying pan over low-medium heat, adding oil and swirling to coat. When pan is heated add strips of beef and cook, stirring often, for around 7-8 minutes or until the beef is cooked and no red meat remains. Remove from heat. 

2. Combine baby spinach, tomatoes, cucumber, beetroot, avocado and torn bread pieces in a large serving bowl. Add cooked beef to the bowl and toss well to combine. Add a drizzle of the garlic dressing or any low-fat dressing you like and serve whilst beef is warm. 

Serves / 2 as a main / 4 as a side 

Total Preparation time / 15 minutes 

Total Cooking time / 10 minutes 

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