Coconut French Toast

So a couple of days ago I decided to see If I Stay with a few friends. And let me tell you, it was probably one of the worst movies I’ve ever seen. I am genuinely surprised that I did not fall asleep while watching that soppy mess of a movie. I hope by telling you how bad it was, you won’t waste money on actually going to see it in theaters. The only saving graces of the movie were Chloë Grace Moretz and the fact that the male lead was kind of attractive.


What does If I Stay have to do with french toast? Nothing, but now you know what you shouldn’t spend time watching. Ok, now that we’ve cleared that out of the way. Coconut french toast. I’m one of those types of people who opens a can of coconut milk, doesn’t use the whole thing, and then leaves it lying in the fridge for a week or two.  I have to get a little creative with leftover coconut milk.


For this recipe, I put coconut milk in the french toast to provide richness and flavor. I also mixed together a little bit of maple syrup and coconut milk to drizzle on top. Just when you think you’re finished, there’s more. I chose to garnish this french toast with toasted coconut flakes and sliced strawberries. Whether you choose to garnish your french toast or not, it’ll taste great naked (with the syrup though, of course) or all dressed up.


Coconut French Toast (Makes 1 serving)

2 slices bread (preferably stale)

1 egg

1/4 cup coconut milk

1 packet stevia (or 2 tsp. sugar)

Pinch of salt

1/4 tsp. coconut extract (scant)

1/8 tsp. vanilla extract

Coconut oil (for the pan)

2 tbsp. maple syrup

1 tbsp. coconut milk

Toasted coconut shavings (for garnish, optional)

Fresh berries (for garnish, optional)

Instructions (Makes 1 serving)

  1. In a small ramekin or bowl, mix together maple syrup and coconut milk. Set aside.
  2. In a shallow dish whisk together egg, 1/4 cup coconut milk, stevia, salt, coconut extract, and vanilla extract. Put both slices of bread in egg mixture. Allow the bread to soak up the egg mixture while you heat up the pan.
  3. Heat pan to medium heat. Add coconut oil. Place the slices of toast into the pan. Cook each slice until golden brown, about 2-3 minutes. Flip both slices. Cook for another 1-2 minutes. Put both slices on a plate.
  4. Drizzle french toast with coconut syrup. Optional: garnish with chopped berries and toasted coconut shavings. Serve.

Massaged Asian Kale Salad

Kale – the trendy new health food that’s sweeping the nation. Along with quinoa, greek yogurt, and chia seeds, kale is featured heavily on any healthy living blog.  It’s a pretty remarkable vegetable. It has vitamin C, vitamin K, omega-3, and much more. So why doesn’t the average American eat kale?  It’s likely that it can seem a bit daunting compared to other vegetables. I don’t think many of us look at kale and want to eat it. Let’s face it, it looks like something I’d feed my rabbit.

TopKaleIt’s okay if you’re not a kale person; I’m not either. When preparing kale, the goal is to mask the flavor or totally change the texture. Basically, kale sucks on its own. The first way to disguise kale is by baking it to a crisp. You then eat it and pretend it tastes as good as potato chips, even though you know it doesn’t. The second way to disguise kale is by blending it into a smoothie. You add banana and lots of peanut butter. Voila! Now you can’t taste it at all.

KaleAngleThe third way to disguise kale is by massaging it. I wouldn’t say this is really a way to disguise the flavor, but to slightly mellow it out. To massage it, just put a hand in the bowl and toss it around until it’s wilted. This allows the kale to really absorb the kick-ass sesame garlic dressing you’re about to pour on it. You see? Kale doesn’t  have to be scary at all. At least not if you massage it.


Massaged Asian Kale Salad  (Makes 2-3 servings)

3 cups finely chopped curly kale

1 carrot (coarsely grated)

1 tbsp. sesame oil

2 cloves garlic (minced)

2 tbsp. soy sauce (scant)

1 tbsp. rice wine vinegar

1/2 tbsp. maple syrup

2 tsp. sesame seeds


  1. Heat a small saucepan to medium heat. Once hot add sesame oil and garlic. Saute garlic for 1-2 minutes, or until cooked slightly. Pour oil and garlic mixture into a small ramekin.
  2. In the small ramekin add soy sauce, vinegar, and maple syrup. Add more soy sauce to taste. Set aside sauce.
  3. Put kale in a medium to large sized bowl . Time to get dirty! Use your hands to massage the kale. The kale will start to wilt and reduce in size after 2-3 minutes. Add sauce and grated carrot. Give it a few more good tosses with your hands. Now put the salad in the fridge.
  4. In the same saucepan used to heat the oil and garlic, reheat to medium heat. Add sesame seeds. Toast for 2-3 minutes, stirring occasionally. Turn off heat, and let the sesame seeds cool a bit. Take the salad out of the fridge. Stir in cooled sesame seeds. Serve lukewarm or cold.

Weekly Wonders… #3

1) This backpack. Probably won’t carry anything, but it’s still adorable.

2) This movie. Why aren’t they a couple in real life?

3)  This dessert. Oh my god.

4) This song. Yay! She’s coming out with a new album.

5) This infographic. I don’t even like salad, but this sounds like a good idea.

6) This cookbook. I definitely want this after it comes out.

7) This jacket. Only $10, it’s a bargain.

8) This ramen. Mmm, it’s too hot for it right now, but it would be great later.

9) This book. Just started reading this, can’t wait to get into it.

10) These hairstyles. It’s time to jazz things up in the hair department.