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No One is Perfect….and That is OK.

February 7, 2014

I’ve always been one for honesty. I’m not the type of blogger who only shows the good stuff. You need only look back at a few of my cooking disasters to realize it.

This week, I posted lots of delicious healthy breakfast ideas. I truly do eat that way- 80 or 90% of the time. The other 10-20%?? Meh…

This morning, I had high hopes for a healthy French toast recipe. I’m trying to push myself for good suggestions since several friends are slimming down and struggle with breakfast.

I gathered ingredients- whole grain bread, pasture raised eggs, my friend Steph’s insanely delicious homemade vanilla. I grabbed a banana to caramelize on the griddle. I reached for my jar of Nutiva organic coconut oil next to the stove and twisted the lid open….and that is when it happened.

My oil, typically solid at room temperature, was an explosive liquid mess from being on the side of the counter directly over a heating vent. A good ten dollars worth of oil shot out of the jar-dousing the counter, my cabinets, and my hardwood floor.

I dropped the F bomb. More than once. My paper towel roll was empty and I grabbed a dish towel. There was so much oil on the towel that I threw it away, thinking it would likely explode in my gas dryer.

There was plenty of oil splashed over the griddle for the French toast! I threw the egg soaked bread into the coconut oil with a grimace. Both furious and hungry– I let it cook while working coconut oil into my cabinets. Perhaps it will be a great wood conditioner? I threw down some salted butter from a local farm and added banana. I knew the calorie count was lost…and I did not care. I added a handful of pecans to the butter and a pinch of sea salt. Go big or go home.


It was amazing. So good that I stopped caring about the coconut oil bath that the floors took. I savored. Every. Single. Bite.

French Toast with Caramelized Bananas

Coconut oil
2 slices whole grain bread
2 eggs
1 tsp vanilla extract
Pinch of salt
1 tbs salted butter
1 small banana
1/4c pecans
Maple syrup (2tbs)

Mix egg, vanilla, salt. Saturate bread. Cook in coconut oil over med heat 2-3 minutes and flip. Add butter and banana slices to skillet. Add pecans. Remove bread when 2nd side is done. Flip bananas, stir pecans. (I added a second pinch of salt here). Top toast with bananas and pecans. Drizzle with pure maple syrup.

I’m guessing that I inhaled 800 calories.

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