Yes, I, an acid reflux sufferer, had french toast. It was awesome. Some people can do dairy, I cannot, so this was pretty big for me.
Apologies for the terrible picture quality, my kitchen is not an ideal place to take pictures.
Crunchy Wheat French Toast:
6 slices white bread (I don't understand why it's called 'wheat' when white bread is used... I wound up using whole wheat, and it came out fine.)
2 eggs
1/2 cup of milk (I substituted dairy milk for soy.)
1/4 tsp vanilla extract
1 tbsp butter, or Pam spray
1/2 cup Total cereal, lightly crushed
1/2 cup flavored yogurt (I used blueberry.)
2 tbsp brown sugar
1. In a bowl, whisk the eggs, vanilla extract, brown sugar, yogurt, and milk.
2. Place 2 slices of bread in the bowl, without overlapping.
3. As the slices become saturated with the custard, flip them over.
4. Preheat a non-stick pan over medium heat. Wipe a paper towel that's been covered with butter over the pan, or spray the Pam spray.
5. Sprinkle pan with a third of the cereal and add the bread.
6. Cook until both sides are golden brown. Repeat until there's no bread left.
(Credit to Dropping Acid: The Reflux Diet Cookbook & Cure by Jamie A. Koufman)
While I was making this, I was really skeptical. It's been a while since I've had homemade french toast, and I don't remember yogurt ever being used. I was especially skeptical when the recipe called for flavored yogurt. But this is quite possibly the most amazing french toast I've ever had. Now, I didn't want six slices of french toast when I was the only one eating it. So I cut the recipe in half, and still somehow managed to get five slices of french toast. I guess because I used whole wheat rather than white? The recipe did say you could use whatever bread you wanted to, as long as it was thing. She mentioned when she made it with bagels, she would cut them into thirds. Something tells me this recipe will be a new staple for me. It was that good.
Saturday night I made another recipe that I was pretty skeptical of. One-Pot Vegetable and Rice Tofu turned out so much better than I was expecting it to be! I even took it for lunch on Sunday to work and a coworker complimented it on how good it smelled! It also calls for rice, but I didn't have Japanese rice on hand so I skipped that part. I also substituted the tofu for Tyson's grilled chicken strips instead. I can't say I'm big on tofu... It was essentially just veggies cooked in a skillet covered for about ten minutes. I was skeptical because the veggies are cooked in chicken or vegetable stock, which I've never done before but appears to be a reoccurring theme in the book. It was pretty great. I cooked something similar today, I took her recipe for Mad Mushroom Stew and tweaked it. A lot. I can't stand just mushrooms, and the original recipe called for a LOT of mushrooms and potatoes, and that was it. So I took the recipe, added a couple of vegetables, and voila! I have lunch and food for work.
What I did (not the original recipe, but they're very similar)
1 cut mushrooms, sliced (I used bell mushrooms, the kind you find in the produce aisle at Food Lion)
I didn't really measure how much potato I used. I took one whole red on and diced it with the skin on
1 tbsp parsley (I used the kind you buy in the spice aisle, because I'm cheap and have a huge bottle of it)
1 tbsp sage (again, spice aisle)
1 cup chicken or vegetable stock
1 stalk celery, diced
1 cup diced carrots
2 tbsp olive oil
1. Heat a skillet on high heat. Add the olive oil and saute mushrooms.
2. When mushrooms are golden brown, add potatoes, celery, carrots, parsley, sage, and stock. Cover and cook for 10-15 minutes, or until potatoes are soft.
And that's all there is to it! Pretty similar to what I had Saturday night, but not exactly.
I have been seriously craving ice cream lately. There is a recipe in the book for sorbet, but I didn't buy the stuff for it when I went grocery shopping and have exceeded my grocery budget. Oh well. Not that sorbet is the same, anyway...
