This weekend I drove from one end of the state to the other and then back home. Laura aka "the kid" played in the state soccer finals in Fayetteville on the University of Arkansas campus on Friday night. Having never played soccer before this season, Laura was recruited to be the goalie by the coach at the beginning of the year. As I've said before, Laura doesn't do anything without excelling at it, and this position is no different--she is an awesome goalie. Her team lost the game, but they played their hearts out and I could not have been more proud of them.
I recently made some banana-chocolate french toast for breakfast because I had seen the recipe in Cooking Light. I know you're thinking that chocolate for breakfast cannot be healthy, but if used in the right way it actually is great. Y'all, this was an absolutely delish breakfast that is going to become a regular at our house.
Banana-Chocolate French Toast
1/4 cup 1% low-fat milk
2 large eggs, lightly beaten
3/4 teaspoon vanilla extract
1/2 teaspoon sugar
1/8 teaspoon salt
6 (1 1/2-ounce) slices whole-grain bread
4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
1 cup thinly sliced banana (about 8 ounces)
2 teaspoons canola oil
1/2 teaspoons powdered sugar
1. Combine first 5 ingredients in a shallow dish.
2. Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.